Birthday Cake in a Jar


Recipe yields approximately 10-12 250 ml. tall mason jars.

  • 4 cups 35% whipping cream
  • 4 tbsp. icing sugar
  • 4 tsp. vanilla extract
  • approx. 3/4 cup white chocolate chips
  • chunky rainbow sprinkles
  •  1 box Little Debbie’s Zebra Cakes
  • 1 box Hostess Twinkies
  • 1 large piping bag (optional)

 HOST Tips:

  1. Your whip cream may stretch beyond the 10-12 jars.  I will often make a batch of whip cream and divide it between a couple of recipes depending on the amount needed.
  2. To save time you can substitute  a tub of premade thawed whip cream instead of making it fresh.
  3. If you decide not to use a piping bag and spoon the whip cream into the jars, please note you are in for a much messier experience:)
  4. These individual sized desserts in a jar freeze well for about 3 weeks.


  1. Cut cakes into bite sized pieces. Set aside.
  2. In mixer with whisk attachment or using a handheld mixer, whip 35% cream along with vanilla extract and icing sugar on low-speed, then increase to med to high-speed as it thickens. Whip until stiff peaks form.  Add to large piping bag.
  3. Assemble the Jars:
    1. Add 4-5 pieces of cake to the bottom of the jar.
    2. Pipe in layer of whip cream to about 1/2 full. Push cream into spaces left by the cake.
    3. With fingers put tsp. of sprinkles down the sides of the jar.
    4. Add  4-5 white chocolate chips.
    5. Add another  4-5 pieces of cake.
    6. Pipe in another layer of whip cream filling to the bottom ring.
    7. Add 4-5 white chocolate chips and sprinkles to the top.
    8. Affix lid and ring.
    9. Decorate the jar with label, tag, or twine and give as a gift.
    10.  Chill for 1 or 2 hours before serving.

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