While flipping through my old Weck canning book, I stumbled upon a small chapter about canning cake. At first, I laughed a little. Canning cake? Why would anyone do that? The ingredients for a cake are available year-round, and usually, you just bake one fresh when you’re in the mood. But the idea stuck with me. Because let’s be honest—most of us don’t have the time to bake a fresh cake every week, but we certainly love the taste of homemade cake.
When I looked closer at the recipes in the book, something else struck me: the ratios of flour, sugar, and butter were very different from what I was used to. The cakes looked more like bread than the soft, fluffy cakes we love at home. Still, I decided to give it a try with our own family recipes. And guess what? It worked beautifully! The taste and texture stayed surprisingly good, even weeks later.
Why Canning Cake is So Convenient
The biggest advantage of canning cake is that you always have a stock of homemade cake ready to go. With one large batch of batter, you can fill several canning jars and preserve them. That means no more baking from scratch every single time—yet you can still serve something homemade in minutes.
For me, it’s a lifesaver during busy school weeks. My kids often get a slice as an after-school snack, and when unexpected visitors drop by, it’s wonderful to just open a jar, slice the cake, and serve it with coffee or tea.
My children especially love the round slices that come from baking in canning jars—they look funny compared to a regular loaf cake. And I still find it amazing how well the flavor and texture are preserved. It really tastes like freshly baked cake, even after weeks in the jar.
How Long Does Canned Cake Last?
According to the Weck book, canned cake should keep for at least six months. I haven’t tested that long myself yet, but I can confirm that after five weeks, the cake still tasted as if I had baked it that same morning. Not dry, not soggy—just perfect.
Since I often can several cakes at once, I’ve been able to compare: one jar opened after two weeks, another after a month, and so on. Honestly, I can’t taste the difference. The only clue that it’s canned cake is the shape—round and slightly more compact. But that’s part of its charm.
How to Can Cake
The process of canning cake is straightforward, though it takes some preparation. Essentially, you use the canning jars as baking pans, so it’s important to choose the right type: jars with straight sides (called sturzgläser or “tumble jars” in German). If you use jars with a neck or narrowing, the cake won’t come out properly.
What You’ll Need
- Glass canning jars with straight sides (½ liter / pint jars or 1 liter / quart jars)
- Butter to grease the jars
- Flour to dust the jars
- Cake batter (apple cake, pound cake, or marble cake all work well)
Step-by-Step Method
Prepare the batter: Make your favorite cake batter (recipes for apple cake and marble cake follow below). Not every type of cake is equally suitable, but these two work beautifully.
Prepare the jars: Preheat the oven to 350°F (180°C). Grease the jars well with butter and dust lightly with flour. This ensures the cakes will release easily.
Fill and bake: Fill each jar halfway with batter. Bake for 40–45 minutes. Check doneness with a skewer or toothpick (it should come out clean)
Prepare for canning: As soon as the cakes come out of the oven, they must be canned immediately. Keep your canning pot or large stockpot with hot water (212°F / 100°C) ready.
Seal the jars: If the cake has risen above the rim, trim the excess. Seal the jars immediately with rubber rings, lids, and clamps while the cake is still hot.
Process the jars: Place the jars in your boiling water canner and process for 20 minutes at 212°F (100°C). Remove and let cool on a towel
Your cakes are now shelf-stable for several months!
Small Jars or Large Jars?
Another nice thing about canning cake is portion control. For apple cake, I often use pint jars (about ½ liter). That way, I have a small cake that I can finish in two to three days without waste. For marble cake, I prefer quart jars (1 liter), because that one disappears quickly in our family.
Everyone gets what they like, and nothing ever goes stale.
How to Use Canned Cake
Opening a jar of canned cake couldn’t be easier. Simply turn the jar upside down on a cutting board and give it a gentle tap—the cake usually slides right out. Slice it and serve!
If it sticks, just run a knife carefully along the inside edge of the jar.
Recipe: Canned Apple Cake
Ingredients (for 6 cakes in ¾ liter / ¾ quart jars):
- 4 cups (500 g) self-rising flour
- 2 ½ cups (500 g) granulated sugar
- 2 cups (1 lb / 450 g) butter
- 6 large eggs
- 2 medium apples, peeled and diced
Instructions:
- Melt the butter over low heat.
- In a large bowl, mix together the sugar and self-rising flour.
- Add the melted butter and mix well. Beat in the eggs until you have a smooth batter.
- Stir in the diced apples with a spoon.
- Divide the batter evenly among 6 greased and floured jars, filling them halfway.
- Bake for 40–45 minutes at 350°F (180°C). Test with a toothpick.
- Seal and process the jars as described above (20 minutes at 212°F / 100°C).
The apple cake stays wonderfully moist. The only thing is that the apple pieces don’t always distribute evenly—some slices have more apples than others. In my family, that’s actually fun: my youngest always wants the slice with the most apples, while my oldest prefers the less fruity bottom slice.
Recipe: Canned Marble Cake
Ingredients (for 6 cakes in ¾ liter / ¾ quart jars):
- ½ cup (100 ml) milk
- 4 cups (500 g) self-rising flour
- 2 ½ cups (500 g) granulated sugar
- 2 cups (1 lb / 450 g) butter
- 6 large eggs
- 2 Tbsp unsweetened cocoa powder + 2 Tbsp sugar (or substitute 4 Tbsp sweetened cocoa powder)
Instructions:
- Melt the butter over low heat.
- In a large bowl, combine the sugar and self-rising flour.
- Add the melted butter and mix well. Beat in the eggs until smooth.
- Pour two-thirds of the batter into the prepared jars.
- For the remaining third, mix in the cocoa powder, extra sugar, and milk. Stir until combined.
- Spoon the chocolate batter on top of the plain batter in the jars. Swirl with a fork to create a marble effect.
- Bake for 40–45 minutes at 350°F (180°C). Test with a toothpick.
- Seal and process the jars for 20 minutes at 212°F (100°C).
The marbling looks a little different than in a loaf pan since the cake rises vertically in the jars, but it’s just as delicious. In our house, this is the absolute favorite—no jar of marble cake lasts very long!
Tips for Better Results
- Don’t overfill the jars: Only fill them halfway, or the cake will rise too much.
- Seal while hot: Closing the jars immediately after baking ensures a good vacuum seal.
- Experiment with flavors: Lemon cake, banana bread, or spice cake also work well.
- Try mini cakes: Use ¼ liter (1 cup / 8 oz) jars for adorable single-serving cakes—great for picnics or lunchboxes.
Final Thoughts
If you had told me years ago that I’d be canning cake, I would have laughed. But now, I’m completely convinced. It’s convenient, tasty, and a perfect solution for busy families who still love homemade treats.
Canned cake has truly earned its place in our pantry. Whether it’s an after-school snack, a sweet treat with coffee, or simply a way to make sure nothing goes to waste—it always tastes like it was freshly baked.
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