These personal vanilla cakes topped with whipped cream are a great snack or dessert. This recipe makes enough batter for 4 cakes. This recipe uses an egg, making the cake taste more like traditional cakes baked in the oven. The batter you don't use can be stored in the freezer. For more information on how to freeze the batter, go to step 5.

Supplies

1/2 cup granulated sugar
1/2 cup milk
1/4 cup canola oil
1 egg
1/2 tsp vanilla
1/2 cup all purpose flour
1/8 tsp baking powder
pinch of salt
3 tbs rainbow sprinkles

Step 1: Preparing Jars

Grease 4 mason jars with butter.

Step 2: Combining Ingredients

In a large bowl combine sugar, milk, canola oil, egg, and vanilla extract. Mix for about 2 minutes until commbined.

Step 3: Adding Dry Ingredients

Add flour, baking powder, and salt to the bowl and mix until just combined. Your batter should still be very runny. Stir the rainbow sprinkles.

Step 4: Microwaving Cakes

Put 1/3 cup of batter into each jar. Microwave one jar at a time for 1:00 to 1:30. THE JAR WILL BE HOT BE CAREFUL. Let sit for a few minutes before topping with whipped cream and sprinkles. Enjoy!

Step 5: Freezing Instructions

Store the jars of cake batter in the freezer for up to 3 months. To prevent the jars from shattering in the freezer, separate them and keep the lids loose until frozen. Let the frozen jars thaw completely before microwaving.