Gingerbread Apple Cake in a Jar is an easy and adorable homemade gift. A great last minute DIY idea for Christmas! With video instructions at the bottom of the post.
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A Note from Nora
The first time I got a cake in a jar for Christmas myself, I was incredibly sceptical. Wouldn’t it be dry? Can it really keep for that long? What is this magic sorcery going on here?
And then a few days later I opened it and… Wow. I didn’t put down my spoon until that jar was empty. There’s something about sealing a hot cake in a jar that makes it so flavourful, so moist and yet satisfyingly dense at the same time – just like the Gingerbread Apple Cake recipe I’m sharing here!
How to Make Apple Cake in a Jar:
Read on for the detailed step-by-step instructions, or scroll down for tips and the printable recipe card.
Watch the video instructions:
Steps to make these Gingerbread Apple Cakes as an easy DIY Christmas gift:
When I started making my own cake in a jar, they were total disasters initially. I tried making complicated cakes, cakes that took a long time in the mixer and cakes that used about five bowls.
But eventually, I threw all caution into the wind and did something crazy:
- Mixed together all ingredients in a single bowl
- Didn’t even beat the eggs before adding them
- Used a regular whisk and my arm to stir the batter
- Sprinkled some gingerbread spice mix into the batter, because gingerbread cookies are the best.
- Added apple chunks tossed in cinnamon just to dirty an extra bowl (and found it amazing, so you’re stuck in this two bowl situation – I promise it’s still super easy)
And you know what? It worked out so beautifully.
There are the gingerbread flavours. The apple chunks. The dense-yet-moist texture.
It’s Christmas in a jar.
- I haven’t tried these with any other jars than Weck jars, so I can only say that this recipe works with these specifically.
- Sterilize the jars before you start! This is very important if you want the cake to last for 1-2 weeks. You can find sterilizing information on the Weck homepage here.
- Preheat your oven.
- Cut the apples and toss them in cinnamon.
- Mix up the batter – yes, you really can whisk together all the dry ingredients and then just dump in the wet and stir. No, you really don’t need to beat the eggs first.
- Divide the batter between the sterilized jars. You’re going to need 10 of these Weck jars* from Amazon if you want the same ones as in the pictures.
- Bake, then immediately seal with the sterilised rubber rings, glass lids and metal clamps as they come out of the oven. Be careful, the jars are hot!
- Decorate and gift away. I used some red and white baker’s twine like this one on Amazon* and some greenery from the yard to decorate the jars.
I also made a cute label you can stick on the lid.
I printed it at about 30% scale and just stuck it to the lid with double-sided tape. Life is too short to make things more complicated than they need be 😉
If you’re still looking for a thoughtful but easy last-minute DIY gift, give this cake a try. It truly is as magical as things have to be for Christmas.
Get the printable gingerbread apple cake in a jar recipe:
Gingerbread Apple Cake in a Jar
- Sterilize the jars: Fill a large pot with water and bring it to a boil. Boil the jars and lids for 10 minutes to sterilise. Carefully remove onto a clean towel. Cover with another clean towel. Then boil the rubber rings for 2-3 minutes. Just leave them in the hot water until you’re ready to use them! (Instructions from WeckJars.com)
- Prep: Preheat the oven to 360°F. Mix the apples with the cinnamon in a small bowl. Set aside.
- Make the batter: Mix the flour, baking powder, sugar and gingerbread spice mix in a medium bowl. Add the eggs, melted butter, buttermilk and molasses to the bowl and mix until a smooth batter forms. Fold in the prepared apples and chopped walnuts.
- Bake the cake: Evenly spoon the batter into the prepared jars. If you drop batter on the rim, wipe it clean. Bake the cake jars without the lid for 25-30 minutes, or until a toothpick inserted comes out clean.
- Seal: As soon as you take the jars out of the oven, seal them with a rubber ring, a lid and the metal clamps (make sure your hands are very clean). Careful, the jars are hot – use a clean towel to hold them!