Christmas Cake Jars Recipe | Dr. Oetker (2024)

Unsalted butter (softened)

Dark Brown Sugar

Golden Syrup

Whole Milk

Plain Flour

Ground Ginger (1tbsp)

Mixed Spice (1/2tsp)

Medium Egg

Unsalted butter (softened)

Icing Sugar

Tinned Caramel

Salted Caramel Sauce

First up lets make the sponge; preheat the oven to 170°C/150°C/Gas Mark 3. Grease and line a 9” square baking tray, now we’re ready to bake!

First things first, pop the butter in a saucepan with the sugar and syrup and place over a very low heat, stirring occasionally, until melted. Remove from the heat, stir in the milk and set aside to cool for 10 minutes.

In a separate bowl, mix together the flour, Bicarbonate of Soda, ginger and mixed spice. Make a well in the centre and add the egg and gradually pour in the melted mixture, mixing together to make a smooth, thick batter.

Pour the mixture into your prepared baking tray and pop in the oven to bake for 25-30 minutes, until risen and firm to touch. Leave to cool in the tin for 15 minutes, then remove, and pop onto a wire rack to cool completely.

Pop your butter into a large bowl and beat until softened and smooth, it is easiest to do this with an electric hand whisk. Add the icing sugar in a couple of additions and beat together well. Add the Vanilla Extract and carameland beat again to a lovely smooth buttercream, if it is too firm add a few tsps. of milk to soften. Cover until your sponge is cool.

Once your sponge is cool, cut a circle the same diameter as the top of your jar (cut enough circles for the number of cake jars you are making, these need to be about 1-1½cm thickness). Crumble up the remaining sponge to large crumbs; you can do this either with your hands or a fork. Set aside in a bowl.

Take your jars and pop a few spoonfuls of crumbled sponge in the base of each to create an even sponge base layer, if needed you can use a rolling pin to help compact the sponge. Drizzle some caramel sauce on top of the sponge and then pipe or spoon a layer of buttercream on top. Repeat again adding another layer of crumbled sponge, caramel and buttercream. Finish with a circle of sponge on top (that you previously cut out). – if you are using taller jars you might need to add another layer of crumbled sponge and buttercream before popping on the sponge circle.

Pop the remaining buttercream into a piping bag fitted with an open star nozzle and pipe a buttercream swirl ontop of each jar – if you do not have a pipping bag you can add a spoonful of buttercream on top and smooth out using a palette knife or back of a spoon. Drizzle over any remaining caramel sauce and finish with the Reindeer Cheer Sprinkles!

If you enjoyed this recipe, check out our Christmas Recipes. From our Vegan Christmas Cake to Christmas Biscuits recipes.

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