It’s party time! This Funfetti Cake in a Jar is made for celebrations!
Today is a pretty special day around these parts. Five years ago, I hit publish on my very first post. I have to chuckle when I look back on it. I was just dipping my toes in the great ocean of cooking. I hadn’t yet discovered the secret to tender, flaky buttermilk biscuits or found my favorite sour cream banana bread recipe I’d never made brownies from scratch, and if you’d told my poor, newlywed self I would one day cook a prime rib roast, I probably would’ve laughed at you.
I had no idea what I was getting into when I sent that first post out into the wild web five years ago. I was dangerous behind a camera back then–I mean, truly, embarrassingly dangerous. I knew nothing about reflecting light or f stops. I took pictures on our giant, burgundy trimmed dinner plates under florescent kitchen lights. I never would’ve imagined the situations I’ve found myself in over the years. Balancing on step stools, squeezed next to windows, setting up Jenga-like constructions to hold bounce boards and backgrounds.
Back then, I didn’t know about the people I would meet, the friendships that would grow, the fellow bloggers who would become my coworkers, supporters, educators. I had no clue people from all over the world would visit NeighborFood–that someone other than my mom would actually read my words one day. I remember the first time a stranger actually commented on my blog. It felt like a tiny miracle.
In that sense, not much has changed. I still get a thrill every time someone leaves a comment saying they’ve made and loved a recipe I have posted. It continues to amaze me that at this moment, someone in England or Texas or the Philippines could be in the kitchen whisking flour and baking powder or frying up an onion to make one my recipes. My wish, and the heart and soul of this blog, has always been about bringing neighbors near and far together to make and eat and share delicious food. The fact that that’s happening today, all around the world, humbles and amazes me.
I can’t begin to express my gratitude to all of you who read and comment and bake along with me. I get teary just thinking about you. I wish I could be celebrating with you at my table, but since that’s not possible, I made you cupcakes instead.
Nothing says celebration to me quite like Funfetti Cake. It’s bright and colorful and sweet, in the simplest, most innocent way. I wanted to do something a little different for my five year celebration, so I decided to scale back the recipe and bake it in individual sized jars. I know salad in jars are all the rage right now, but if you know anything about me, you know cake in jars is way more my style.
This cake takes one bowl and maybe 20 minutes to whip together. You can bake it in round or straight glass jars or even a tin can (yes, the kind that tomato sauce comes in). Topped with a small batch Vanilla Buttercream Frosting this Funfetti Cake in a Jar is ready for a party. You can share it with your sweetie or save both jars for yourself. Either way, I hope you’ll join the party. Thank you for making NeighborFood what it is. Let’s eat cupcakes and celebrate.
- 1 egg
- 1/4 cup white sugar
- 3 Tablespoons unsalted butter, melted
- 3 Tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 cup all purpose flour
- 1 teaspoon baking powder
- Pinch salt
- 2 Tablespoons sprinkles
For the frosting:
- 4 Tablespoons butter, room temperature
- 1/2 tsp. vanilla
- 2-3 teaspoons milk
- 1 cup powdered sugar
Preheat the oven to 350 degrees. Grease two small (half pint) canning jars.
In a small mixing bowl, whisk together the egg and sugar until it's lighter in color and a bit frothy. Add the butter, vanilla, and milk and whisk for another 30 seconds or so. Add the flour, baking powder, and pinch salt and whisk until just combined. Add the sprinkles and gently fold in with a spatula or spoon. Don't go crazy with the stirring here, or they'll run all over the place.
Fill each jar about 1/2 full and place on a baking sheet. Bake for about 20 minutes or until a toothpick inserted in the center of the jar comes out clean. Cool completely before frosting.
For the frosting, beat together the butter, vanilla, and milk until smooth. Slowly add in the powdered sugar, about a 1/4 cup at a time, beating well after each addition. Pipe or spread the frosting onto the cakes.