Easy Chocolate Mason Jar Cake with Whipped Cream and Berries

Ingredients

Chocolate Cake

• ¼ cup oat flour
• ½ cup cornstarch
• ½ cup white rice flour
• 1 cup glutinous rice flour
• ½ cup tapioca flour
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon xanthan gum
• ½ teaspoon kosher salt
• ⅔ cup unsweetened Black Dutch-processed cocoa powder
• 1 ⅓ cups granulated sugar
• 2 sticks unsalted butter at room temperature, diced** or 1 cup of oil
• 4 large eggs
• ½ cup oil
• 1 cup buttermilk
• 3 tablespoons pure vanilla extract
• 8 ounces of sour cream
• 3 ounces instant chocolate pudding
• ½ package of mini chocolate chips

Whipped Cream

• 1 ½ cups heavy whipping cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract

For Assembly

• 1 ½–2 cups fresh berries (strawberries, raspberries, blueberries, or a mix)

Preparation

Preheat the oven to 350 degrees Fahrenheit . Grease and line an 8-inch square baking pan or round cake pan.

In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Add milk, oil, egg, and vanilla, and mix until smooth.

Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.

In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until soft, fluffy peaks form. Refrigerate until ready to use.

Cut or crumble the cooled cake into small pieces. Place a layer of cake in the bottom of each mason jar, followed by a layer of whipped cream and a layer of berries. Repeat the layers until the jars are filled, finishing with whipped cream and berries on top.

Serve immediately or cover and refrigerate for up to 24 hours before serving.

Notes

Tips & Variations

Drizzle the cake layers with chocolate sauce for extra richness.

Use chocolate shavings or cocoa powder to garnish the top.

Swap the berries for cherries, bananas, or sliced peaches for a seasonal twist.