🧁 Peanut Butter Cup Cake in a Jar
The Ultimate Dessert – Baked & Sealed in a Jar
📌 In This Article
🧁 The Cake in a Jar Story
"Imagine a warm, gooey peanut butter cup baked right inside a canning jar, sealed with chocolate on top. This is the dessert that breaks all the rules – and it's incredible!" 🧁✨
This is one of the most unique recipes you'll ever find. Peanut Butter Cup Cake in a Jar combines rich chocolate cake, a creamy peanut butter center, and a chocolate seal – all baked and sealed in a canning jar.
The magic happens when you seal the jars straight from the oven – the heat creates a vacuum seal that makes these cakes shelf-stable for up to a month . This method has been used by home bakers for years to create beautiful, giftable desserts.
💬 Why it works: "The heat from the baked cake creates a vacuum seal as it cools, just like traditional canning – but with a delicious twist!"
⚠️ Important: This recipe is not designed for long-term canning. It's a fresh-baked dessert that can be sealed for short-term storage or gifting. Refrigerate and consume within 7 days for best quality.
📦 Ingredients – For 12 Pint-Sized Jars
For the Cake in a Jar
- 🥫 12 pint-sized canning jars – with lids and rings
- 🫒 Canola oil spray – for greasing jars
- 🥜 8 oz peanut butter – creamy or crunchy, your choice
- 🍬 1½ cups powdered sugar – for the peanut butter filling
- 🧁 1 recipe Devil's Food cake batter – homemade or boxed mix
- 🍫 8-10 oz dark chocolate – for sealing the top
- 🧂 Optional: sea salt for sprinkling on top
💡 Pro tip: "Use high-quality dark chocolate for the seal – it melts beautifully and creates a professional finish that wows everyone."
📝 Step-by-Step Instructions
Step 1 – Prepare Jars
- Preheat oven to 350°F .
- Wash jars in hot, soapy water and dry thoroughly.
- Spray the inside of 12 pint-sized canning jars with canola oil .
Step 2 – Make Peanut Butter Filling
- Mix together powdered sugar and peanut butter until smooth and well combined .
- Roll into 1.5-2 inch balls .
- You should have about 12 balls – one for each jar.
Step 3 – Fill Jars with Cake Batter
- Scoop 3-4 tablespoons of cake batter into the bottom of each jar .
- Place a peanut butter ball into the center of each jar, pressing down gently.
- Add an additional 2-3 tablespoons of batter on top, covering the peanut butter ball.
- Wipe any batter that hit the outside of the jar or around the rim.
💡 Pro tip: "Don't fill the jars more than halfway – the cake needs room to rise."
Step 4 – Bake
- Place jars on a baking sheet (they should not be touching each other).
- Bake at 350°F for 15-20 minutes .
- Cakes are done when tops spring back when lightly touched .
⚠️ Important: "Don't overbake – the cakes will continue to cook from residual heat. A slightly underdone center is perfect for the gooey effect."
Step 5 – Add Chocolate Seal
- Remove jars from oven .
- Immediately place ½ oz of dark chocolate on top of each hot cake .
- Seal with ring and lid and wait for them to pop .
- Using a towel, pick up the jar and turn to coat the entire top of the cake with melted chocolate .
- If desired, sprinkle with a pinch of sea salt.
Step 6 – Cool and Store
- Let jars cool completely on a towel-lined counter .
- Check seals – lids should be concave and not flex when pressed .
- Store in the fridge for up to 1 week .
- For longer storage, freeze for up to 3 months .
💡 Pro Tips for Perfect Cake in a Jar
- 🥫 Use wide-mouth jars: They're easier to fill and the cake comes out more easily .
- 🥜 Chill the peanut butter balls: Chilling makes them easier to handle .
- 🍫 Use good chocolate: The chocolate seal is a key element – don't skimp on quality .
- 🎁 Perfect for gifting: Decorate the jars with ribbon and a cute tag .
- 🔥 Seal quickly: The jars must be sealed while hot to create the vacuum seal .
- 🍰 Serve warm: For the best experience, warm the jar in a water bath before serving .
❓ Frequently Asked Questions
❓ Can I use a different cake flavor?
Yes – chocolate, vanilla, or spice cake all work well. Adjust the chocolate topping accordingly .
❓ Can I use a different nut butter?
Absolutely – almond butter, cashew butter, or hazelnut spread are delicious alternatives.
❓ How long do cake jars last?
These cakes are best consumed within 1 week and should be refrigerated .
❓ Can I freeze these?
Yes – freeze for up to 3 months in freezer-safe containers .
❓ Can I use milk chocolate instead of dark?
Yes – milk chocolate or semi-sweet chocolate also work well .
❓ What if my jars don't seal?
If a jar doesn't seal, refrigerate it and consume within 3-4 days .
❓ Can I double this recipe?
Yes – just make sure you have enough oven space for all the jars .
❓ Can I use smaller jars?
Half-pint jars work too – just reduce the amount of batter and adjust baking time .
❓ How do I serve the cake?
Run a knife around the edge of the jar, then turn it out onto a plate or eat it straight from the jar .
❓ Is this safe for canning?
This is a fresh-baked dessert, not a traditional canned good. Refrigerate and consume within a week .
📄 Printable Recipe Card
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║ PEANUT BUTTER CUP CAKE IN A JAR ║
║ The Ultimate Dessert – Baked & Sealed in a Jar ║
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YIELD: 12 pint jars | TIME: 30 minutes
INGREDIENTS:
- 12 pint-sized canning jars with lids and rings
- Canola oil spray
- 8 oz peanut butter (creamy or crunchy)
- 1½ cups powdered sugar
- 1 recipe Devil's Food cake batter (homemade or boxed)
- 8-10 oz dark chocolate
- Optional: sea salt for sprinkling
INSTRUCTIONS:
1. Preheat oven to 350°F. Spray jars with oil.
2. Mix peanut butter and powdered sugar. Roll into 1.5" balls.
3. Add 3-4 tbsp cake batter to each jar.
4. Place peanut butter ball in center. Top with 2-3 tbsp batter.
5. Bake 15-20 minutes until tops spring back.
6. Place ½ oz chocolate on each hot cake.
7. Seal with lids and turn to coat top with chocolate.
8. Cool completely. Check seals.
9. Refrigerate for up to 1 week.
STORAGE: 1 week refrigerated, or 3 months frozen.
"Imagine a gooey peanut butter cup baked inside a canning jar!" 🧁✨
© CanningRebels — Peanut Butter Cup Cake in a Jar | The Ultimate Dessert
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