Mini Red Velvet Caramel Pecan Cake Jars
Looking for a dessert that’s both delicious and adorable? These Mini Red Velvet Caramel Pecan Cake Jars are the perfect treat to satisfy both cravings and a sweet tooth.
Imagine layers of moist red velvet cake, smooth caramel, and crunchy pecans, all packed into a cute jar that you can enjoy anywhere. It’s the kind of dessert that turns a simple moment into something special.
Trust me, once you try these, you’ll be hooked. They’re ideal for any occasion and so easy to enjoy on the go – it’s like a mini celebration in every bite!
Ready to treat yourself? Let’s dive in and make these irresistible mini cakes to enjoy with family, friends, or even on your own as the perfect pick-me-up!
Why You’ll Love This Recipe
- Reader Favorite: A hit at parties, these jars are the perfect way to indulge in dessert while keeping things fun and creative.
- Perfect for Any Occasion: Whether it’s a family gathering, birthday party, or just a treat for yourself, these jars are versatile and perfect for any event.
- Individual Servings: These individual cake jars are a great way to serve cake without needing to cut slices.
- Easy to Make: The process is straightforward, making it great for bakers of all levels.
- Customizable: Feel free to swap out the caramel sauce or pecans for other toppings to suit your preference.
What You Need to Know Before You Start
Prep Time & Cook Time
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Servings
This recipe makes 6 mini jars, each serving 1 person.
Difficulty
This recipe is easy enough for beginners and enjoyable for experienced bakers.
Required Kitchen Tools
- 6 small mason jars or any heatproof jars
- Hand mixer or stand mixer
- Medium mixing bowl
- Whisk
- Oven-safe baking tray
Ingredients for the Red Velvet Cake
For the cake, you’ll need:
- All-purpose flour: Forms the base for your cake.
- Granulated sugar: Adds sweetness.
- Baking soda: Helps the cake rise.
- Salt: Balances the sweetness and enhances flavor.
- Cocoa powder: Gives the cake its distinct red velvet flavor.
- Buttermilk: Adds moisture and tenderness.
- Vegetable oil: Provides moisture to keep the cake tender.
- Large eggs: Essential for binding the ingredients together.
- Red food coloring: For that signature red velvet color.
- Vanilla extract: Enhances the cake’s flavor.
Ingredients for the Caramel Pecan Topping
- Caramel sauce: Either homemade or store-bought.
- Chopped pecans: Toasted for an added depth of flavor.
- Butter: Used to toast the pecans.
- Brown sugar: Helps caramelize the pecans.
How to Make Mini Red Velvet Caramel Pecan Cake Jars
1. Prepare the Red Velvet Cake Batter
In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate large bowl, use a hand mixer to cream together the sugar, oil, and eggs until light and fluffy. Add the buttermilk, vanilla extract, and red food coloring, mixing well. Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
2. Bake the Cakes
Preheat your oven to 350°F (175°C). Grease and flour your mini mason jars or any heatproof jars you have. Spoon the batter evenly into the jars, filling them about halfway. Bake for 20-25 minutes or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool slightly before removing them from the jars.
3. Toast the Pecans
In a small pan, melt the butter over medium heat. Once the butter is melted, add the chopped pecans and brown sugar. Stir occasionally for about 3-4 minutes until the pecans are coated in caramelized sugar and fragrant. Be careful not to burn them! Remove from heat and set aside to cool.
4. Assemble the Mini Cake Jars
Once your red velvet cakes have cooled slightly, it’s time to assemble! Break the cake into small pieces and layer them at the bottom of your jars. Add a generous drizzle of caramel sauce over the cake pieces, then top with a handful of toasted caramelized pecans. Repeat the layering process until the jars are filled, ending with a final layer of pecans and caramel sauce on top.
How to Serve Mini Red Velvet Caramel Pecan Cake Jars
These mini red velvet cakes are ready to enjoy as soon as they’re assembled, but you can also chill them in the fridge for a few hours for a cooler dessert option. Here are some ideas on how to serve them:
- Perfect for a Date Night: These mini jars are an intimate and charming dessert to share with someone special.
- Party Ready: Whether it’s for a birthday, wedding, or holiday gathering, these jars are a hit!
- For Special Occasions: Serve these at baby showers, Christmas dinners, or any other event where you want to impress your guests.
Storing Mini Red Velvet Caramel Pecan Cake Jars
- Storage: Store any leftover mini cake jars in the refrigerator for up to 3-4 days. They are best enjoyed fresh, but they can be kept for a few days in the fridge, and the flavors will continue to meld together.
- Freezing: You can freeze the red velvet cakes before assembling them. Simply wrap the cake pieces tightly in plastic wrap and store in an airtight container. When ready to serve, thaw the cake and assemble the jars as instructed.
Nutrition Information (Per Serving – 1 Mini Jar)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Fat | 18g |
| Carbohydrates | 45g |
| Protein | 4g |
| Sugar | 35g |
| Fiber | 1g |
Mini Red Velvet Caramel Pecan Cake Jars
Course: Uncategorized6
mini jars20
minutes25
minutes350
kcalIngredients
- For the Red Velvet Cake:
1 and 1/2 cups (190g) all-purpose flour
1/4 cup (25g) cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (200g) granulated sugar
1/2 cup (120ml) vegetable oil
2 large eggs
1/2 cup (120ml) buttermilk
1 tablespoon red food coloring
1 teaspoon vanilla extract
- For the Caramel Pecan Topping:
1/2 cup (120g) caramel sauce
1 cup (125g) chopped pecans
2 tablespoons (30g) butter
2 tablespoons (25g) brown sugar
Directions
- Prepare the Red Velvet Cake Batter:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a large bowl, cream together the sugar, oil, and eggs with a hand mixer until light and fluffy. Add the buttermilk, vanilla, and red food coloring.
Gradually add the dry ingredients to the wet ingredients, mixing until smooth. - Bake the Cakes:
Preheat oven to 350°F (175°C). Grease and flour 6 small mason jars.
Spoon batter evenly into jars, filling each halfway. Bake for 20-25 minutes or until a toothpick comes out clean.
Cool slightly before removing from jars. - Toast the Pecans:
Melt butter in a small pan. Add chopped pecans and brown sugar. Stir for 3-4 minutes until the pecans are caramelized. Remove from heat and set aside. - Assemble the Mini Cake Jars:
Break cooled cake into pieces. Layer cake in jars, drizzling caramel sauce and adding pecans in between layers. Finish with more pecans and caramel on top.
FAQ
1. Can I make this recipe ahead of time?
Yes! You can prepare the cakes ahead of time and store them in the fridge. Just assemble the jars the day of serving for the freshest taste.
2. Can I use a different nut instead of pecans?
Definitely! Walnuts or almonds would also work great if you prefer a different nut.
3. How do I make my red velvet cake more moist?
For extra moisture, try adding a little extra buttermilk or using oil instead of butter in the cake mix.
4. Can I use store-bought caramel sauce?
Yes, store-bought caramel sauce works just fine if you’re short on time. Just make sure to choose a high-quality, rich sauce.
Conclusion
Mini Red Velvet Caramel Pecan Cake Jars offer a perfect balance of moist, flavorful red velvet cake, gooey caramel, and toasted pecans, all in an adorable jar. These are perfect for any occasion, whether you’re hosting a party, sharing a sweet gift, or indulging in a treat for yourself. Enjoy the layers of flavor and texture that make each bite irresistible!
