{challenge tutorial} s’mores cake-in-a-jar

Today’s tutorial is a yummy one from Maria of the Sassy Spring Chickens inspired by…

S’mores…the word brings a smile to most everyone’s face as soon as you hear it! Memories of making s’mores when you were a kid probably come to mind immediately. S’mores always mean FUN! So when I made the cake for our recent Barnyard Buddies Spring Challenge, I knew I wanted to capture that yummy and fun flavor in a cake. This is a super easy cake to put together and it’s sure to put a smile on everyone’s face when you serve it!

Now for the challenge, I used this recipe to make a regular cake…which was awesome! But since we were all caked out around here (yes, it’s possible), when I created this tutorial I decided to change up the presentation a little so we could share the cake with friends. I just loved how cute the mason jars that we used in our challenge entry looked with the red gingham and decided to put the cake in them!

There are many cake-in-a-jar recipes that call for baking the cake in the jars. I used the jars to serve the cake only and baked it in a cake pan instead. Using the following ingredients, I was able to make 6 jars of cake with some cake scraps leftover for snacking {wink}.

Here’s what you will need to make…

S’mores Cake-in-a-Jar:

  • 1 chocolate cake (a box mix or scratch…whatever your preference)
  • graham crackers
  • marshmallow frosting (recipe below)
  • marshmallows (I used the flat kind made for s’mores but any will do)
  • Hershey’s bar (or similar)
  • clean Mason jars (lids optional)
  • ribbon
  • plastic or wooden spoons
  • glue dots (optional to secure ribbon to jars)

Bake cake in a 9″ x13″ pan and let cool in the pan. After cooled, remove your cake until ready to assemble. I wrap my cake in plastic wrap right when I take it out of the pan to keep it moist! While the cake is baking, go ahead and make the easy marshmallow frosting.

Marshmallow Frosting:

  • 2 1/2 sticks of butter (softened)
  • 1 1/2 cup of powdered sugar
  • 2 jars of Marshmallow cream (or Fluff)
  • 1 1/2 tsp of vanilla

1. Beat butter with your mixer until smooth

2. Add marshmallow cream and continue beating until smooth

3. Add vanilla

4. Add powdered sugar

5. Continue beating for 3 or 4 minutes until smooth

Once your cake is completely cooled (out of the pan), you can begin assembly. I used a circle cookie cutter to cut the cake to fit inside of the jars. You can just use a knife to cut them if you don’t have the right size cutter. You should be able to fit two cake circles in each pint sized jar.

Then you simply layer your ingredients…cake…graham cracker (break to fit inside jar)…marshmallow frosting…repeat until jar is filled.

I did find it less messy to put the frosting in a pastry bag and pipe it in. If you don’t have a pastry bag, just use a zip lock bag with a corner cut off to squeeze it into the jar. You can also just spoon it in but I found that to be a little sloppy.

Top off with a square of chocolate and marshmallow. You can fill them high if you are serving these or not quite so much if you are going to put the lid on for gift giving.

Tie your spoon around the jar for a cute finishing touch!

Perfect for your next backyard bash or for a sweet gift!

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