Mason Jar Chocolate Chip Dot Cakes

Mason Jar Chocolate Chip Dot Cake layered with frosting, chocolate chips, and rainbow sprinkles in an individual glass jar.

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Mason Jar Chocolate Chip Dot Cakes are made with layers of soft chocolate chip cake, creamy frosting, and colorful sprinkles for a fun individual dessert served in mason jars.

Prep Time30

Cook Time18

Cool Time1

Total Time1 48

Course: Desserts

Cuisine: American

Servings: servings

Calories: 984kcal

Author: Lois

Equipment

4 Ounce Glass Regular Mouth Mason Canning Jars
Stainless Steel Round Biscuit Cutters
Pastry Bags Disposable Decorating Icing Piping Bags
9x13 Casserole Dish with Lid

Ingredients

For the Chocolate Chip Cake

¾ cup unsalted butter, room temperature
½ cup granulated white sugar
½ cup light brown sugar, packed
1 teaspoon vanilla extract
2 medium eggs
2 cups all-purpose flour
¾ teaspoon baking soda
¼ teaspoon salt
1 ¼ cups semi-sweet chocolate chips

For the Frosting

½ cup unsalted butter, room temperature
¼ cup vegetable shortening
4 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk
1 cup Rainbow Nonpareil Sprinkles for decorating

Instructions

For the Chocolate Chip Cake

Preheat the oven to 375°F. In a large mixing bowl, beat the butter, granulated sugar, brown sugar, eggs, and vanilla extract until creamy. Add the flour, baking soda, and salt, mixing just until combined. Fold in the chocolate chips until evenly distributed throughout the batter.
Don't be concerned if the batter seems thick. It should have a consistency similar to cookie dough rather than a traditional cake batter. Spread the batter evenly into a greased 9x13-inch baking pan and bake for 18 minutes, or until the edges are lightly golden.
Let the cookie cake cool completely before cutting. To speed up the process, allow it to cool at room temperature for 15 to 20 minutes, then transfer it to the freezer for 20 to 30 minutes.
Using a 2 to 2½-inch round cookie cutter, cut out 16 cake rounds. Finely chop the remaining cake scraps and set aside for the frosting. Any extra scraps make a delicious cook's treat.

For the Frosting

In a large mixing bowl, beat the butter, vegetable shortening, and vanilla extract until creamy. Add the powdered sugar and milk, beating until smooth and fluffy, scraping down the sides of the bowl as needed. Fold in about 1 cup of the chopped cake scraps until evenly combined.
Transfer the frosting to a piping bag fitted with a large round tip. Place one cake round in the bottom of each jar, pipe on a swirl of frosting, then add another cake round. Finish with a final swirl of frosting, then gently dip the tops into a shallow bowl of rainbow nonpareil sprinkles to coat the frosting completely.
Store any leftovers covered or with the lids secured in the refrigerator for up to 3 days.

Notes

Tips

Don't be concerned if the batter seems thick. It should have a consistency similar to cookie dough rather than a traditional cake batter.
Use a round biscuit or cookie cutter that fits comfortably inside your mason jars for neat, even cake layers. Depending on how efficiently you cut the rounds, you may have a few extra cake scraps to enjoy as a "cook's treat."
For the best flavor and texture, chill the assembled jars for at least 30 minutes before serving so the cake and frosting layers can set.

Storage & Make Ahead

Store the assembled mason jar cakes covered in the refrigerator for up to 4 days. The flavors blend together nicely as they chill.
To make ahead, bake the cake and prepare the frosting up to 1 day in advance. Assemble the jars when ready to serve or up to a day before your event.

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