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Salted Caramel Cake Jar  with thank you label, hand tied with a spoon
55Total Time
30Prep Time
25Bake Time

Chocolate & Salted Caramel Cupcakes in a Jar

5 Reviews

  • Nut Free
  • Vegetarian

About the bake

This is such a wonderful idea for a gift. Layered chocolate sponge with salted caramel and buttercream. These cupcakes in a jar are the perfect idea for a wedding favour, or just a nice take away for any guest to a party.  The undecorated cakes can be frozen. The undecorated cakes will keep in an airtight container for 2 days. The assembled cakes don't need to be kept in the fridge. Consume the assembled cakes within 3 days   We made our sponge cakes but you don't have to. Any firm shop bought cake will do.

55Total Time
30Prep Time
25Bake Time


  1. Step 1:

    First make the cake. Preheat the oven to 190ºc/170ºc fan/Gas 5. Grease and line 2 square 20cm/8 inch tins. 

  2. Step 2:

    In a bowl, combine the ingredients for the cake. Pour this into the cake tin and bake for 25 minutes or until a cake tester comes out clean.


  3. Step 3:

    When the cake is cooked allow it to cool completely on a wire rack.

  4. Step 4:

    While the cake is cooling, make your caramel by gently warming the caramel from the tin in a saucepan until it is smooth and adding salt to your taste.

  5. Step 5:

    Make the buttercream in a clean dry bowl using a little of the caramel you just made (1tbsp).

  6. Step 6:

    When you are ready to make the cupcake jars. Cut circles from your cooled cakes with the cutter and then divide into quarters. They will easily fit through the neck of the jar to be reassembled within.

  7. Step 7:

    Make a layer of salted caramel buttercream and salted caramel with the chocolate sponge.

  8. Step 8:

    Repeat these layers and then top with your decorations before sealing with a lid and some ribbons.


  • For The Cake

    • 150g Butter (unsalted)
    • 150g Billington's unrefined golden caster sugar (to dust)
    • 135g Self Raising Flour
    • 15g Cocoa powder
    • 3 Eggs
    • 1 tsp Baking powder
    • 1 tsp Nielsen-Massey Vanilla Extract
  • For The Salted Caramel

    • 397g Nestle carnation caramel
    • 1/2 tsp Sea salt flakes
  • For The Salted Caramel Buttercream

    • 80g Butter (unsalted)
    • 100g Billington's Unrefined Golden Icing Sugar
    • 75g Salted caramel


  • 2x Glass jars
  • Ribbon
  • 20cm/8in tin

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