Directions

1Begin by setting your water bath to 195 degrees Fahrenheit, or 90.5 degrees Celsius. Liberally grease 4 half-pint mason jars with either a non-stick spray or room-temperature butter.

2Whisk together dry ingredients (i.e. flour, baking powder, and salt) in a medium bowl.

3Cream together butter and granulated sugar in a separate bowl - if using a stand mixer this can take as little as 3 minutes. When smooth, beat in 1 egg and you 1 tsp of vanilla extract.

4Sift 1/2 of your dry ingredients through a mesh strainer into the wet ingredients. Mix well with a spatula until just combined.

5Add buttermilk and continue mixing until fully incorporated. Sift remaining dry ingredients into the wet and mix well - don't forget to scrape down the sides with a spatula!

6Divide the cake batter between your half-pint mason jars. Make sure that they are no more than half full. Tap the jars on your counter a few times to process any air within the batter, then finger tighten the lids - air needs to escape during the cook.

7Using a pair of tongs, gently lower the jars into your water bath.

8Cook the batter for 3-hours.

9After your timer goes, remove the jars from the water bath and set on a cooling rack. Using oven-safe gloves remove the lids of the mason jars. Allow to cool completely - between 2-3 hours.

10When completely cool run a sharp knife around the outside of the jar to loosen the cake. Use this as a base for chocolate frosting, or another personal favorite.

11Photo credit: Ahanov Michael/Shutterstock