Yes, you can make layered rainbow cakes in mason jars because when you have kids in your life (two nieces and two nephews) you are drawn to create fun and colorful desserts. Ok, I’m lying. We totally just wanted to make these for ourselves since we love ourselves some cake. Especially pretty cake. That we keep seeing on Pinterest. But we did make these for those little rugrats too, and they seemed to like them so score one for the best aunt and uncle ever. At least we like to think so. Let us introduce you to our version of the rainbow cake (albeit not as pretty as those ones on Pinterest that must be photoshopped).
I actually don’t spend enough time on Pinterest, but when I am on there I always seem to see these darn rainbow cakes in different variations. So I told myself that we could make these too. Here is my inspiration for these colorful wonders that I found on Pinterest (originally from here). The jar version seemed less complicated than some of the bigger whole cake versions.
Luckily, the picture is linked to a blog so you can find the recipe, which we followed in hopes of making exact replicas of that photo. While it didn’t quite work out that way, they were easy to make. You basically just make a cake mix following the box directions.
You add the eggs, water, and oil and mix it up until it is nice and smooth.
Then you transfer equal portions to different bowls and turn them each into a pretty color.
Then you prepare to layer them in one pint mason jars (which we had to buy for the occasion since we aren’t canners…..yet) by spraying them with non-stick cooking spray.
Next you just layer a few spoonfuls of each color in the jars. Dain and I made a little assembly line in my parents’ kitchen since we were down in Rochester making these for the aforementioned rugrats. 
After wiping down the sides from all of our splatter, we were left with this nifty little jar of raw cake batter.
To bake them, you put them in a water bath with about 1/4 inch of water and pop them in the oven at 350 degrees for about 30 minutes.
All that’s left to do is ice them and sprinkle them after they cool completely.
And eat them of course. This little pipsqueak seemed to enjoy hers.
They taste just like cake, but it’s a little more fun than a plain old white cake. And they stay fresh in the refrigerator with the lids on for about three days so you can eat some, refrigerate it, re-ice it and eat some more if one serving is too much (which it was for all of the kids that weren’t named Dain). Admittedly, ours did not turn out quite as pretty as our inspiration picture, but it was fun to try it. And we’re new to it so we think we’ll get better at it over time. That is, if we ever take to the time to do this again. But now we have to since we invested in 12 jars. How about you? Have you ever made a recipe inspired by Pinterest?
