Red Velvet Dessert Jars
Dec. 24, 2015, 7:45 p.m.

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Red Velvet Dessert Jars recipe with step by step pictures - I love you guys as much as I love this season. This is a season of giving and here is what I made to give my loved ones. I am sure you would love it too. A traditional rich luscious red velvet cake with a simple cream cheese frosting. Grab your spoons and take a scoop :) We just loved it and I am sure you will love it. So, what's special about Christmas at your place ? Do not forget to tune into Puthuyugam tv tomorrow at 1 30 IST to watch our special show :)  I along with my dear friend Sheeba will be making a Xmas spl fruit cake, Do watch and share your comments :) 

Check my best ever Chocolate Cake recipe as well :)

Red Velvet dessert jars - This recipe makes around ten 100 gms jars and has two parts.

    1. Red Velvet cake


    1. Cream cheese frosting


    1. Assembling the jar

A Big Thanks to the recipe owner and my dear friend Maddy of madaboutkitchen :)

Red velvet cake 



75gms – Butter, softened

150gms – Powdered sugar

1/2 tsp – Vanilla extract

2 nos – Eggs, separated

125gms – All purpose flour

12 gms – Cornflour

1/2 tsp – baking powder

1 tbsp – Cocoa powder

125 ml – Buttermilk

1 tbsp – Red food colouring liquid

Pinch of salt

1/2 tsp – White vinegar

1/2 tsp – Baking soda


Step 1 - Preheat the oven to 180°C.

Step 2 - Grease and line the sides of a 6″cake tin with baking paper.


Step 3 - Sift the flour, cornflour, baking powder and cocoa powder in a sieve for 3 times so that. the dry ingredients get well incorporated.


Step 4 - Separate the egg yolks and white. Keep them in a clean and dry separate bowls.


Step 5 - Powder the sugar finely.


Step 6 - Add 1 tbspn of red food color to buttermilk. Whisk well and keep it aside. Let the color be rich red as you will see a degradation of color once it is baked.



Step 7 - Cream butter and sugar in a bowl. I use my hands. I was taught that its a best practice to use hands :) However, you can use a wooden spatula. Endpoint is the mix becoming fluffy and pale. This step would not take more than 3 minutes.


Step 8 - Add egg yolks one by one along with the vanilla extract and keep beating with a whisk. Beat until everything is well blended. Do not overbeat as it will curdle the mixture.


Step 9 - Fold the dry flour mixture into the  eggs-butter-sugar mix in 3 installments alternating with buttermilk mixture. 


Step 10 - Beat egg whites with salt to form stiff peaks. 


Step 11 - Fold the egg white snow into the batter gently without pressing much leading to release of air formed inside the batter.


Step 12 - Mix vinegar with baking soda. you will see the mixture bloom.


Step 13- Immediately add it to the batter. Give a gentle folding with rubber spatula. Immediately pour the batter into the prepared baking pan and pop it into the oven.


Step 14 - Bake in the oven for 25–30 minutes or until a skewer inserted into the middle comes out clean.


Step 15 - Rest the cake in the tin 15 minutes, then carefully remove the cake from the tin and cool it completely.

Cream cheese Frosting




200 gm Butter


Icing Sugar


227 Cream cheese equal to the amount of butter


3/4 cup Whipped cream


I follow my own measurements for sugar in the frosting.. Go by your taste, that is the best :) 




Step 1 - Cream butter well with a beater.




Step 2 - Add icing sugar, and beat well until the mix is nice fluffy.




Step 3 -  Add the cream cheese and beat well scraping out the sides. Check for sweetness and add sugar if required.




Step 4 - Separately beat whipped cream and fold it into this mixture.




I love to eat the frosting than piping :D So I just kept a dollop of frosting in between the layers.


Assembling the jar


Step 1 - Prepare a light sugar syrup to soak the cake. Let it cool completely.




Step 2 - Make rounds of cake with a cookie cutter. Put it into the dessert jar.


Step 3 - Sprinkle drops of sugar syrup.




Step 4 - Place a dollop of cream frosting on center. Do not over crowd the frosting as they keep smudging.


Step 4 - Add the next layer of cake. Repeat the steps until you desire. And you are done :)


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 Tips & Tricks

    1. Keep all ingredients ready before you start the process.


    1. Keep your beater clean and dry before beating the egg whites to stiff peaks.


    1. I used non - diary heavy whipping cream.


    1. Use milk if you do not have heavy whipping cream.


    1. Use finely powdered sugar instead of icing sugar.


    1. All ingredients for cake and frosting should be in room temperature.


    1. Creaming - hands


    1. Beating - Blender


    1. Folding - rubber spatula


    1. Do not add more sugar syrup to the cake as it will spoil the taste of cake.


    1. You can replace sugar syrup with any of your favorite sauce or preserve like raspberry preserve.

Please do try out this beautiful red velvet cake dessert jars and let me know your comments. Your comments help me grow. You can reach out for any doubts via mail or FB msg. Also, do not forget to send a picture when you try them, so that I can feature your creation on my FB page :)

Love & Shalom,


Step by Step pictures were clicked in my Asus Zenphone 2 Laser.

Jofy Abraham
Food Stylist, Food Photographer, Food Enthusiast
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