These Halloween Mason Jar Cakes combine cooking cakes in jars with a fun craft for a great dessert to make with your kids or grandchildren!
For other fun Halloween treats, check out these other recipe: Witch’s Cauldron Cupcakes, Monster Munch, Halloween Cake Pops and Fall Spritz Cookies.
Last week I came up with this kid-friendly project.
It’s super easy and combines both baking and crafting.
Ready to get started?
First off, you’re going to need a few supplies. You’ll have to decide whether you want to do all of one kind of jar, or if you want to do three of each. One box of cake mix makes (9) ½ pint mason jar mini cakes. Since I wanted to show you all of them, here’s what you’ll need to make three of each.
Halloween Mason Jar Cake Supplies
Frankenstein: (3) ½ pint mason jars, 1 black Sharpie paint pen, 6 googly eyes, super glue, black sprinkles, green & black food coloring.
Jack-O-Lantern: (3) ½ pint mason jars, 1 black Sharpie paint pen, green sprinkles, green and orange food coloring.
Mummy: (3) ½ pint mason jars, 1 box of 2″ gauze, 6 googly eyes, super glue, white sprinkles.
3 Piping bags with desired tips
Halloween Mason Jar Cakes Recipe
Ingredients
- 1 box white cake mix
Buttercream Frosting
- 4 Cups Powdered Sugar
- 1 1/2 Cups Butter - room temperature
- 2 Tbsp Heavy Cream
- 1 Tbsp Vanilla Extract
- 1/4 tsp salt
Instructions
- Make the cake batter per the package instructions.
- Once the batter is ready, divide it evenly into three bowls. Add a few drops of food coloring into two of the bowls, coloring one green and the other orange.
- Pour the batter into mason jars, filling each to the halfway mark (don’t go any further, or your cakes will overflow). You will end up with three green, three orange, and three white.
- Set the jars onto a rimmed baking sheet and place them in the center of the oven. Bake at 350 degrees Fahrenheit (175 degrees Celsius) for 20 minutes. BE CAREFUL! If you over-bake, they will turn brown, so watch them closely up to the 20-minute mark and remove them immediately.
- Place the baked cakes onto a wire rack to cool completely (about 30–40 minutes). If the cakes have risen too much, you can take a knife and cut off the excess cake, leaving room to frost.
- Meanwhile, prepare the frosting. In the bowl of a stand mixer, beat together butter, vanilla, heavy cream, and salt. With mixing speed on low, gradually add powdered sugar. Turn the speed up to high and beat until fluffy, about 5 minutes.
- Remove the frosting bowl from the stand and divide the frosting into three bowls. Color one orange, one black, and leave the other white. Scoop each frosting color into prepared piping bags and set aside.
- When the cakes have cooled, decorate the filled jars with Halloween-themed designs. Allow any ink or glue to set for 5–10 minutes before frosting.
- Frost the cakes as desired and garnish with sprinkles. If you’re giving these as gifts, screw on the lids and decorate the tops.
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