Preheat oven to 350. Line 2 baking sheets with wax paper or butter & flour pan.  Sanitize mason jars in dishwasher.


Baking sheets or cake pans, electric or hand held mixer, 2 in circle cut out, 12 oz/1/2 pint mason jars (they come in packs of 12 and can be found at most supermarkets such as Ralph’s, Target and Costco. Since they can be washed you can use multiple times making it worth the price and it’s a great way to keep fresh, make as gifts or use for parties or after dinner dessert) and a food processor (optional, plastic bag and rolling pin works just as well or spice/coffee grinder)


Red Velvet Cake:

  • 5 cups cake flour
  • 3 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 4 heaping tablespoons cocoa powder (more or less depending on taste)
  • 3 cups canola (or vegetable oil)
  • 2 cups buttermilk – room temperature
  • 4 large eggs – room temperature
  • 4 table spoons red food color (1 tablespoon red gel)
  • 2 teaspoons white distilled vinegar
  • 2 teaspoons vanilla extract (I like to use another half a teaspoon)

Cream Cheese Frosting:

  • 2 pounds cream cheese softened (if its to cold it will clump)
  • 4 sticks unsalted butter softened (2 cups)
  • 2 – 3 teaspoons vanilla extract
  • 4-8 cups sifted confectioners’ sugar (powdered sugar)

Oreo crust and garnish: 

  • 1 pack oreo’s (scrape out filling)

Directions for red velvet cake:
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
In large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a mixer.

Add the sifted dry ingredients a cup at a time to the wet and mix until smooth and thoroughly combined. Add one cup at a time to fill baking sheet / cake pans so the batter is evenly distributed.
Bake 10 minutes and rotate pan.  Bake until toothpick comes out clean. If you have turn on convection on oven.

Set aside on wracks to cool.  Once cake is cool, flip over onto cutting board.  Use 2 inch round cutter to get as many layer’s as you can.  You can crumble and use the extra cake as bottom layer or for garnish.

Set aside until you are ready to assemble.

Directions for Cream Cheese Frosting:
In large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.
Add the sugar one cup at a time on low speed.  After 4 cups, add one cup at a time to taste. (I don’t like super sweet frosting so I taste after each cup of sugar).

Beat until incorporated. Increase the speed to high and mix until very light and fluffy.  Heat may be used on bowl as mixing.

Using star or circle tip and fill piping bag. (fill zip lock back and cut the bottom corner).

Oreo Garnish:
Take one package of Oreo’s and scrape out the filling (you can leave it in for extra sweetness).

Put cookies in a food processor until smooth (or crumb like). You can also put cookies in plastic zip lock back and smash with rolling pin.

Assembling Jars:

  • Cover bottom of jars with 1 -2 tablespoons of Oreo’s
  • Place red velvet cake (2 in circle round about ½ wide, you may have to cut them in half depending on how deep your pan is).
  • Pipe a layer of cream cheese frosting.
  • Sprinkle 1-2 teaspoons of Oreo crumbs.
  • Add another layer of red velvet cake.
  • Pipe a layer of cream cheese frosting.
  • Sprinkle 1-2 teaspoons of Oreo crumbs.
  • Add your final layer of cake and frosting (Piping this last layer looks best with a star tip. Garnish with ½ teaspoon of Oreo crumbs or left over crumbs from cake (or you can use both together)
  • Seal jar.  Assemble day of use so the Oreo crumbs don’t get soggy.