Description
Delight in these festive Mason Jar Cakes made with rich devil’s food chocolate cake layers and fluffy marshmallow buttercream frosting colored in vibrant purple and green. Perfectly portioned in 8 oz mason jars, these individual cakes are topped with decorative sprinkles and handmade chocolate spider webs for a fun and creative dessert presentation.
Ingredients
Scale
Cake
- 1 box Devil’s Food Chocolate Cake mix
- Vegetable oil, eggs, water as directed on box instructions
Frosting
- 1 cup room temperature butter
- 2 cups powdered sugar
- 1 7 oz jar marshmallow cream
- 1 teaspoon vanilla extract
- Food coloring: purple and green
Decoration
- 1 bag dark chocolate candy melts
- 8 oz mason jars
- Ziploc or piping bags
- Sprinkles (optional)
Instructions
- Preheat Oven: Heat your oven to 350 degrees Fahrenheit and place paper baking cups into a standard-size muffin pan.
- Prepare Cake Batter: Mix the devil’s food cake mix according to the package instructions, using the required amounts of water, vegetable oil, and eggs until well combined.
- Bake Cupcakes: Spoon the batter into the muffin cups and bake for approximately 18 minutes or as directed on the box until a toothpick inserted comes out clean.
- Cool Cupcakes: Remove the cupcakes from the oven and pan and let them cool completely on a wire rack.
- Make Frosting: In a mixer, cream the room temperature butter. Add marshmallow cream, then gradually mix in powdered sugar and vanilla extract for about 4 minutes until smooth and fluffy.
- Color Frosting: Divide the frosting evenly into two bowls. Add 3 drops of purple food coloring to one bowl and mix thoroughly; add 3 drops of green food coloring to the other bowl and mix well.
- Prepare Cake Layers: Remove paper liners from cupcakes, then slice each cupcake horizontally in half creating top and bottom layers.
- Assemble Cakes in Jars: Place one cupcake half at the bottom of each mason jar. Fill a Ziploc or piping bag with purple frosting, snip the corner, and pipe frosting over the cake layer. Sprinkle with candies or sprinkles if desired. Repeat layers ending with frosting and sprinkles on top.
- Create Chocolate Spider Webs: Place spider web drawings under a sheet of wax paper. Melt chocolate candy melts in 30-second intervals in the microwave until smooth. Pour melted chocolate into a piping bag or Ziploc bag, snip a small tip, and carefully trace the spider web design on the wax paper. Allow to set and harden at room temperature.
Notes
- For easier frosting application, ensure the butter is at room temperature to achieve a smooth texture.
- You can substitute food coloring with natural alternatives like beet juice for red/purple or spinach powder for green.
- If candy melts are not available, use dark or milk chocolate chips melted with a small amount of vegetable oil to create a similar effect.
- Mason jars should be clean and dry before assembling the cakes to prevent moisture buildup.
- Store the assembled mason jar cakes in the refrigerator to keep frosting firm and fresh.
Nutrition
- Serving Size: 1 jar (approx. 1 cake)
- Calories: 380 kcal
- Sugar: 35 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg
