Recipe: Rainbow Cake in a Jar

• 1 1/2 sticks unsalted butter
• 1 1/2 cups sugar
• 2 eggs
• 2 teaspoons pure vanilla extract
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 1/2 cups flour
• 1 1/4 cups milk

Amy Sedaris Buttercream Frosting

Ingredients

• 1 box confectioners’ sugar
• 1 stick unsalted butter
• 1 teaspoon pure vanilla extract
• 1/4 cup milk or light cream
• Food coloring (optional)

Additional Ingredients

• 6 food coloring colors
• 6 plastic baggies or piping bags
• 4 glass canning jars
• Buttercream frosting (recipe below)
• Sprinkles (optional)

Directions

1. Mix cake batter ingredients until smooth batter forms.
2. Divide your cake batter equally into 6 bowls.
3. Tint each bowl of batter a different color. Mix well.
4. Pour each color into a separate plastic baggie or piping bag. Remove all extra air. Clip one corner of the bag.
5. Layer batter colors into each jar. Be sure layers are about 1/2 inch thick and touch the side of the jar all the way around.
6. Once jars are 1/2 full, place containers into baking dish.
7. Add 1/2 inch of water to the bottom of the pan.
8. Bake at 350ºF for 30 minutes.
9. Cool cakes for at least 20 minutes.
10. Whip frosting ingredients until they have the desired consistency.
11. Spoon or pipe frosting onto the cakes.
12. Add sprinkles and enjoy!