There’s something magical about desserts that bake right in a jar. One quiet afternoon I cracked an egg into a clean Ball jar, added sugar, and watched simple ingredients turn into warm, spongy chocolate cakes topped with toasted nuts. These steamed jar cakes feel special because they cook gently in a water bath, stay moist for days, and look charming on the table. The method is forgiving, the cleanup is minimal, and the result tastes like a bakery treat made at home.
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Why you’ll love this recipe
These little cakes deliver bakery flavor with almost no effort or special tools.
- Ready in under an hour from start to finish
- Individual portions look beautiful for guests
- Steam cooking keeps every bite soft and moist
- Perfect make-ahead dessert for busy weeks
Ingredients
Gather a few pantry staples and fresh produce; everything mixes right in the jar.
- 2 large eggs
- 4 tbsp granulated sugar
- 4 tbsp all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 2 tbsp whole milk
- 1 tbsp vegetable oil
- ¼ cup chopped hazelnuts
- 1 cup fresh raspberries (for second flavor)
- 3 tbsp additional sugar (raspberry version)
- Powdered sugar and mint for serving
If hazelnuts are unavailable, swap in chopped walnuts or almonds for the same crunch. For a dairy-free version use oat milk and a mild oil. Fresh raspberries can be replaced with frozen ones that have been thawed and drained well so the batter stays thick.
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Step-by-step instructions
Follow these eight straightforward steps to create two flavors of moist steamed jar cakes.
Step 1: Prepare the jars
Wash two clean 8-ounce Ball mason jars and lids in hot soapy water, then dry completely. Lightly grease the inside of each jar with a drop of oil so the finished cakes release easily.
Step 2: Crack the eggs
Crack one egg into each prepared jar. Add two tablespoons of sugar to the chocolate jar and three tablespoons to the raspberry jar. The sugar helps create a light, airy texture once mixed.
Step 3: Mix the dry ingredients
Add two tablespoons of flour and one tablespoon of cocoa powder to the chocolate jar. For the raspberry jar, add two tablespoons of flour only. Stir each gently with a spoon until no dry pockets remain.
Step 4: Add liquids and nuts
Pour one tablespoon of milk and half a tablespoon of oil into each jar. Fold a generous handful of chopped hazelnuts into the chocolate batter. The mixture should look thick yet pourable.
Step 5: Layer the raspberries
Gently press fresh raspberries into the pale batter, distributing them evenly so every spoonful gets fruit. Do not overmix or the berries will break and color the whole cake pink.
Step 6: Seal the jars
Wipe the rims clean, then screw the lids on firmly but not overly tight. This allows a little steam to escape while the cakes rise safely during cooking.
Step 7: Steam the cakes
Place both sealed jars upright in a deep pot. Pour boiling water around them until it reaches halfway up the sides. Cover the pot and simmer gently for 25 minutes.
Steamed Chocolate Hazelnut Mason Jar Cakes
Equipment
- 2 | 8-oz Ball mason jars | with lids
- 1 | Deep pot with lid | for water bath
- 1 | Spoon | for mixing
- 1 | Tongs | for lifting hot jars
Ingredients
- 2 | | large eggs |
- 4 | tbsp | granulated sugar | divided
- 4 | tbsp | all-purpose flour |
- 2 | tbsp | unsweetened cocoa powder |
- 2 | tbsp | whole milk |
- 1 | tbsp | vegetable oil |
- 0.25 | cup | chopped hazelnuts |
- 1 | cup | fresh raspberries | for second jar
- 3 | tbsp | granulated sugar | raspberry version
- 1 | tbsp | powdered sugar | for dusting
- 1 | sprig | fresh mint | optional
Instructions
- Wash and dry two 8-oz mason jars; lightly grease insides.
- Crack one egg into each jar and add sugar.
- Stir flour and cocoa into the chocolate jar; add flour only to the second jar.
- Mix in milk and oil until smooth.
- Fold chopped hazelnuts into chocolate batter.
- Gently press raspberries into the pale batter.
- Wipe rims and seal lids firmly but not too tight.
- Place jars in a pot, add boiling water halfway up sides, cover, and simmer 25 minutes.
- Remove jars with tongs, rest 5 minutes, open, and dust raspberry cake with powdered sugar.
Notes
Reheat in the microwave for 15–20 seconds if desired.
Do not fill jars more than two-thirds full to allow for rising.
Use any heat-safe glass jars with tight lids if Ball jars are unavailable.
Step 8: Cool and finish
Carefully lift the jars from the water using tongs and let them rest five minutes. Open the lids, dust the raspberry cake with powdered sugar, and add a mint sprig if desired.
Tips & common mistakes
A few small habits guarantee perfect rise and texture every single time.
- Never fill jars more than two-thirds full
- Keep water at a gentle simmer, not a hard boil
- Wipe jar rims before sealing to prevent sticking
- Cool five minutes before opening to avoid collapse
Recipe variations
Once you master the basic method, these easy twists keep the dessert exciting.
- Add orange zest to the chocolate batter for brightness
- Swap hazelnuts for dark chocolate chips for extra richness
- Use gluten-free flour blend for a celiac-friendly version
- Steam only the raspberry jars and top with lemon glaze
What to serve with this recipe
These warm individual cakes pair beautifully with simple, complementary flavors.
- Fresh whipped cream or vanilla ice cream scoops
- Strong espresso or lightly sweetened black tea
- Extra fresh berries scattered on the serving plate
- A drizzle of warm chocolate or raspberry sauce
One more to try: Creamiest Baked Corn on the Cob with Golden Sauce
Frequently asked questions
These answers cover the questions home cooks ask most often about jar cakes.
Can I bake these instead of steaming?
Yes, place the sealed jars in a water bath inside a 350°F oven for about 30 minutes. Steaming keeps them slightly moister, but baking works well too.
How long do the finished cakes keep?
Store cooled jars in the refrigerator up to four days. Reheat gently in a microwave for 20 seconds or enjoy them cold straight from the fridge.
Do I need special canning jars?
Any heat-safe 8-ounce glass jar with a tight-fitting lid works. Avoid decorative jars that are not designed for high heat.
Can I make a larger batch at once?
Yes, just use a wider pot so the water surrounds every jar evenly. Keep the same simmering time and water level for consistent results.
Final thoughts
These steamed chocolate hazelnut and raspberry mason jar cakes turn ordinary ingredients into something that feels both cozy and special. The gentle water-bath method keeps every bite soft, and the individual jars make serving effortless. I hope you try them soon, share a photo of your own batch, and leave a quick rating so others know how the recipe worked in your kitchen. Happy steaming!