Green cake surrounds red cake sprinkled with mini chocolate chips to create a fun and delicious twist on our favorite summertime fruit… watermelon! This Watermelon Cake in a Jar is truly magical!

The ULTIMATE Summertime treat!

To make this you will need:

1 box white cake mix (here is a from-scratch white cupcake recipe)

red & green food color (I use McCormick which is found in every grocery store)

1 cup mini chocolate chips (plus extra for sprinkling)

4-ounce canning jars (canning jars are made for high heat)

non-stick spray or GOOP (<— this stuff is AMAZING!)

The ULTIMATE Summertime treat!

Being by mixing up your white cake batter. (You can also use yellow cake)

Divide it into two bowls. It will be about 2 cups in each bowl.

Add 1 tablespoon of red food color to one bowl. Mix well. Add in 1/2 cup of mini chocolate chip (milk chocolate or semi-sweet are just fine) and stir to incorporate.

Add 1 tablespoon green food color to the other bowl. Mix well.

Such a FUN summertime treat!

Spray (or generously apply GOOP) 4-ounce jar with non-stick spray. Pour in 1/4 cup of green cake batter. Using a spatula, make sure all sides and bottom are covered with the batter.

Add 2-3 tablespoons of red cake batter. Sprinkle more mini chocolate chips over top.

Place jars on a cookie sheet and bake for about 25 minutes at 350 degrees F. (You should be able to fit 8 jars on one cookie sheet.)

The cake should rise considerably in the jar. Around 20 minutes check for doneness. Insert a toothpick and if removed clean, the cakes are done. Length of baking time will vary!

Immediately out of the oven sprinkle with more mini chocolate chips.

Make sure jars are cool to the touch before serving.


The ULTIMATE Summertime treat!

How is that for a perfectly delicious Watermelon Cake in a Jar?!?

If you want you can pop the lid on and bring them to a picnic or a campout. You can also add some green frosting to the top for a true SURPRISE-INSIDE treat!!

Share with your friends!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. So cute. Do you think this would turn out well using a cupcake pan? If so what proportion of green to red batter should be used per cupcake?

  2. Don’t want to be a damp voice or anything but just on a note of caution, and I know it’s a thing right now, but neither Ball nor Bernardin (or Kerr) will certify their mason jars for baking in as safe (they are made of annealed glass, not Pyrex) and in fact they warn against it sadly. So if you used their jars like this and something happened — like small shatters of glass in food that someone didn’t notice, they wouldn’t be liable, you’d be on your own :{

  3. These are so stinking cute!! Totally going to make these and frost them with a green buttercream! You are so dang creative!

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