Delightful Cherry Chip Cake

Get ready to indulge in a truly spectacular dessert with this **Cherry Chip Cake** recipe! This cake isn’t just a treat for your taste buds; its beautiful pink hue, thanks to the delightful Maraschino cherries, makes it a visual showstopper. Topped with a luscious, homemade buttercream icing infused with real cherry juice, every slice promises a decadent experience that’s both flavorful and incredibly moist. If you’re searching for an easy-to-make cake that delivers on both charm and taste, your quest ends here.

Cherry Chip Cake is an unbelievably rich and indulgent dessert that surprisingly starts with a simple cake mix. It’s a gorgeous cake recipe that requires minimal effort but yields maximum flavor and visual appeal. Our family adores cherry-flavored treats, which is why we also love making recipes like Easy Chocolate Cherry Cake, No-Bake Cherry Cheesecake, and Cherry Poke Cake. For another incredibly simple yet satisfying cherry delight, be sure to try our Cherry Strudel Recipe. This Cherry Chip Cake fits right into our collection of beloved, fuss-free desserts.

What is Cherry Chip Cake?

Cherry Chip Cake is a classic American dessert renowned for its distinctive pink color and sweet, subtle cherry flavor. Traditionally, it’s a moist vanilla or white cake batter generously studded with finely chopped Maraschino cherries. What makes our version particularly special is its “semi-homemade” approach, leveraging a boxed cake mix for incredible ease without compromising on taste or texture. You won’t need to worry about complex flour combinations like cake flour or all-purpose flour; the simplicity of a good quality cake mix forms the perfect base for this delightful creation. The Maraschino cherries are not just for texture and visual appeal; their vibrant red juice is also incorporated into the batter, deepening the cherry essence and enhancing that signature pink hue.

The true magic culminates with the decadent homemade cherry buttercream icing. This frosting is not merely an afterthought; it’s an integral part of the cake’s identity. The secret lies in using the reserved juice from the Maraschino cherries, which naturally flavors the buttercream and transforms it into a gorgeous, silky pink masterpiece. This vibrant color makes it an ideal dessert for special occasions such as Valentine’s Day, festive birthdays, or any gathering where you want to add a touch of cheerful elegance. If you find yourself captivated by this delightful flavor combination, we highly recommend exploring our Cherry Chocolate Chip Ice Cream for another fantastic treat.

Why You’ll Adore This Easy Cherry Chip Cake Recipe

There are countless reasons why this Cherry Chip Cake has become a firm favorite in so many homes. First and foremost is its incredible simplicity. This is a brilliant “semi-homemade” recipe, meaning it starts with a readily available white cake mix. This smart shortcut significantly cuts down on prep time and effort, making it accessible even for novice bakers, yet it tastes entirely from scratch.

With just a few essential ingredients, this cake comes together remarkably fast, allowing you to whip up a show-stopping dessert without spending hours in the kitchen. The star of the show, beyond the cake itself, is the exquisitely tasty buttercream icing. Crafted easily from scratch, this frosting is smooth, creamy, and melts in your mouth. The secret to its unparalleled flavor and stunning pink color is the precious Maraschino cherry juice, which imbues the icing with a delicate fruitiness that perfectly complements the cake.

Whether you’re celebrating a holiday, a birthday, or simply craving a delightful treat, this recipe offers a dessert packed with authentic cherry flavor and a charming aesthetic. It’s a recipe you’ll return to again and again, guaranteed to impress friends and family with its beautiful presentation and unforgettable taste.

Key Ingredients for Your Perfect Cherry Chip Cake

Crafting this delightful Cherry Chip Cake requires a handful of simple, high-quality ingredients, easily found at any grocery store. The beauty of this recipe lies in how these core components come together to create something truly magical. Below, we’ve broken down the essential ingredients for both the moist cake and its luxurious buttercream icing.

For the Moist Cherry Cake

• White Cake Mix: The foundation of our semi-homemade delight. Any standard 15 oz brand will work perfectly, providing a consistent base for the cherry flavor.
• Maraschino Cherries: You’ll need a 10 oz jar, not just the cherries, but critically, their vibrant juice! This juice is essential for both flavoring the cake batter and creating that iconic pink hue in the icing. Don’t discard it.
• Vegetable Oil: Adds essential moisture to the cake, ensuring a tender crumb that is not dry.
• Eggs: Three large eggs, ideally at room temperature, help bind the ingredients, add richness, and contribute to the cake’s structure.
• Vanilla Extract: Pure vanilla extract is highly recommended to enhance the overall sweetness and provide a comforting aromatic backdrop to the cherry flavor.
• Water: To achieve the perfect batter consistency, complementing the liquids from the cherry juice and oil.

For the Irresistible Cherry Buttercream Icing

• Unsalted Butter: Two cups, softened to room temperature. This is crucial for achieving a smooth, creamy buttercream texture without lumps.
• Vanilla Extract: Two teaspoons, or you can opt for almond extract for a slightly different, complementary flavor profile.
• Powdered Sugar: Eight cups. Sifting it before use is a pro tip, especially if it tends to be lumpy, to ensure your icing is flawlessly smooth.
• Milk: Three tablespoons. Whole milk is preferred for its richness, contributing to a wonderfully decadent frosting.
• Maraschino Cherry Juice: One tablespoon from the reserved jar. This is the magic ingredient that gives the buttercream its beautiful pink color and delightful cherry essence.

A detailed, complete ingredient list with precise measurements can be found in the recipe card at the bottom of this post.

Exciting Variations & Customizations

One of the best things about this Cherry Chip Cake recipe is its versatility. While the classic version is truly wonderful, there are many ways to customize it and make it uniquely yours. Don’t be afraid to experiment with these delicious variations:

• Add Chocolate Chips: For an irresistible flavor pairing, chocolate chips can be folded into the cake batter. We highly recommend adding about ½ cup of mini chocolate chips to achieve the perfect balance of chocolate and cherry. To prevent them from sinking to the bottom during baking, toss the chocolate chips with a tablespoon of dry cake mix or flour before gently folding them into the batter. This simple trick ensures even distribution throughout your cake.
• Sheet Cake Version: If you prefer a less formal dessert or are baking for a crowd, this recipe can easily be adapted into a 9×13 inch sheet cake. Simply pour the batter into a greased and floured rectangular baking pan instead of round cake pans. Remember to adjust the baking time according to the instructions on your cake mix box for a sheet cake of that size, usually between 28-35 minutes.
• Elegant Cherry Topping: Enhance the visual appeal by garnishing the finished cake with extra Maraschino cherries. This optional step adds a lovely touch of color and freshness. You can place them artfully around the top perimeter of the cake, or nestle them into dollops of icing for a truly gorgeous presentation.
• Experiment with Cake Mix Flavors: While a white cake mix yields the most vibrant pink cake, you can certainly try a yellow cake mix for a slightly different flavor profile. Both options taste great, but if the iconic pink color is a priority, stick with white cake mix.
• Boost the Vanilla: If you’re a true vanilla enthusiast and desire a more pronounced vanilla essence, feel free to increase the vanilla extract in the cake batter to 2 teaspoons.
• Almond Extract Alternative: For a delightful twist, substitute one teaspoon of almond extract for the vanilla extract in the buttercream icing. Almond and cherry flavors are a classic pairing, creating a sophisticated and aromatic frosting.
• From Scratch Cake Base: For seasoned bakers who prefer to avoid a boxed mix, this recipe’s flavors can be incorporated into your favorite homemade white or vanilla cake recipe. You would typically use basic pantry staples like all-purpose flour, granulated sugar, baking powder, baking soda, salt, large egg whites, and whole milk to create your base before adding the chopped Maraschino cherries and their juice.
• Colorful Sprinkles: Add a festive touch by scattering rainbow or pink sprinkles over the top of the cake, especially for birthday celebrations.
• Cream Cheese Frosting: If you prefer a tangier frosting, a cream cheese-based cherry frosting can be a delightful alternative to traditional buttercream. Just ensure it’s firm enough to hold its shape.

Step-by-Step Guide: How to Make Cherry Chip Cake

Creating this stunning Cherry Chip Cake is a straightforward and enjoyable process. Follow these detailed steps to achieve a perfectly moist cake with delicious cherry buttercream.

Preparing Your Cake Batter

• Step 1: Prepare Your Pans and Preheat Oven. Begin by preheating your oven to 350°F (175°C). This ensures the oven is at the correct temperature when your batter is ready, promoting even baking. Generously spray two 9-inch round cake pans with non-stick cooking spray, then lightly dust them with flour or even cake flour to prevent sticking.

Step 2: Chop the Cherries and Reserve Juice. Carefully drain the Maraschino cherry juice from the jar into a separate bowl – this precious liquid will be used in both the cake and the icing. Take half of the drained cherries and finely chop them into small, consistent pieces. The remaining whole cherries will be reserved for a beautiful topping later.

Step 3: Combine Cake Ingredients. In a large mixing bowl, combine the white cake mix, your finely chopped cherries, vegetable oil, eggs, 1 teaspoon of vanilla extract, water, and ½ cup of the reserved cherry juice. This combination creates our signature cherry-infused batter.

Step 4: Mix the Batter. Using an electric mixer (handheld or stand mixer), mix the wet and dry ingredients together on medium speed until just combined. Be careful not to overmix; a few small lumps are perfectly fine and help keep the cake tender.

Step 5: Pour and Bake. Divide the prepared batter evenly between the two round cake pans. Bake for approximately 24-29 minutes, or until a wooden toothpick inserted into the center of the cakes comes out clean, indicating they are fully cooked.

Baking and Cooling

• Step 6: Cool Completely. Once baked, remove the cakes from the oven and let them cool in their pans on a wire cooling rack for about 10-15 minutes. This allows them to firm up slightly. Then, invert the cakes onto the cooling rack to cool completely. This step is critical; frosting a warm cake will result in melted, sliding icing.

Crafting the Velvety Buttercream

• Step 7: Prepare the Cherry Buttercream. While your cakes are cooling, prepare the glorious cherry buttercream icing. In a large mixing bowl (or the bowl of a stand mixer), cream the softened unsalted butter with an electric mixer until light and fluffy.

Step 8: Add Powdered Sugar and Flavorings. Gradually add the powdered sugar, one cup at a time, beating on low speed until fully incorporated and smooth. Then, stir in 2 teaspoons of vanilla extract and 1 tablespoon of the reserved Maraschino cherry juice. Finally, gradually add the milk, a tablespoon at a time, mixing on medium-high speed until the icing reaches your desired light and fluffy consistency.

Step 9: Level the Cakes. Once completely cool, gently remove the cakes from their pans. Using a serrated knife, carefully trim the domed top portion off each cake layer to create flat, even surfaces. This step is essential for a professional-looking, stable layer cake.

Assembling and Decorating Your Masterpiece

Step 10: Assemble the Layers. Place one leveled cake layer onto your chosen serving platter or cake stand. Spread a generous amount of the cherry buttercream frosting evenly over the top of this layer. Carefully place the second cake layer directly on top, aligning it for a neat stack.

Step 11: Frost the Cake. Use the remaining buttercream frosting (reserving a small amount for decoration, if desired) to frost the top and sides of the entire cake. An offset spatula works wonderfully for achieving smooth, even coverage. Don’t worry about perfection, homemade charm is part of the appeal!

Step 12: Decorate and Chill. If you reserved some frosting, use a piping bag with a star tip to create beautiful swirls or dollops on top of the cake. Finally, adorn these swirls with the remaining whole Maraschino cherries for a lovely, festive finish. For best results, chill the cake in the refrigerator for at least 30 minutes before slicing to allow the frosting to set.

Enjoy Your Masterpiece! Slice and serve your magnificent Cherry Chip Cake. Each bite offers a delightful blend of moist cake and creamy cherry goodness, making it an instant crowd-pleaser.

Storage Tips for Maximum Freshness

Proper storage is key to enjoying your delicious Cherry Chip Cake for as long as possible. Follow these guidelines to maintain its freshness and flavor:

Refrigerator Storage: Any leftover cake should be stored in the refrigerator. To prevent it from drying out or absorbing other odors, place it in an airtight container or cover it tightly with plastic wrap. When stored correctly, the cake will remain fresh and delicious for up to 5 days. For more detailed information on cake shelf life, you can refer to our guide on How Long Does Cake Last in the Fridge.

Freezing for Longer Preservation: If you need your cake to last longer, it freezes beautifully for up to 2 to 3 months. To freeze an entire cake, first chill it uncovered in the refrigerator for about 30 minutes to allow the frosting to firm up. Then, wrap the cake securely in several layers of plastic wrap, followed by a layer of aluminum foil. This double-layer wrapping is essential to prevent freezer burn and ensure ultimate freshness.

Freezing Individual Slices: A fantastic option for portion control or future cravings is to freeze individual slices. After chilling, separate each slice with a small piece of parchment paper to prevent sticking. Wrap each slice individually in plastic wrap and then foil, or store them in a freezer-safe container. This method allows you to grab a single serving whenever the craving strikes, minimizing waste and effort.

Thawing Instructions: When you’re ready to enjoy your frozen cake, simply transfer it from the freezer to the refrigerator and allow it to thaw overnight. For individual slices, you can often let them thaw at room temperature for about 30-60 minutes before serving. This gradual thawing helps maintain the cake’s moist texture and the frosting’s integrity.

Expert Baking Tips & Tricks

Elevate your Cherry Chip Cake from delicious to absolutely perfect with these expert tips and tricks:

• Choose Any Brand of Cake Mix: Don’t feel tied to a specific brand. Whether you prefer Betty Crocker, Pillsbury, Duncan Hines, or even a trusted store brand, any white cake mix will work wonderfully as the base for this recipe. Use what you have on hand or what’s on sale!
• Avoid Overmixing the Batter: This is a golden rule in baking, especially with cake mixes. Once the wet and dry ingredients are just combined, stop mixing. Overmixing develops the gluten in the flour, which can lead to a tough, dense cake. A few small lumps in the batter are perfectly normal and actually preferred for a tender crumb.
• Room Temperature Ingredients for Icing: For the smoothest, creamiest buttercream, ensure your unsalted butter is fully softened to room temperature. This allows it to cream easily with the powdered sugar, incorporating air and preventing a grainy or lumpy texture.
• Enhance Color with Food Coloring: While the Maraschino cherry juice naturally imparts a lovely pink hue to the buttercream, you can add a few drops of red or pink gel food coloring for a more vibrant and intense pink color. This is entirely optional but can make the cake even more visually striking.
• Adjust Frosting Consistency:
  • Thin the Frosting: If your buttercream feels too thick or stiff, gradually add a small amount of extra Maraschino cherry juice or milk, a teaspoon at a time, mixing well after each addition until you reach your desired consistency. Be cautious not to add too much at once.
  • Thicken the Frosting: Conversely, if your frosting is too thin or runny, gradually beat in more powdered sugar, starting with a tablespoon at a time, until it thickens to a spreadable consistency.
• Keep Extra Cherries on Hand: The recipe calls for one jar, but buying a second jar of Maraschino cherries is a great idea. This ensures you’ll have plenty for both the cake batter and extra whole cherries for a beautiful garnish on top.
• Cool Cakes Completely Before Frosting: Patience is a virtue here! Frosting a warm cake will cause the buttercream to melt, slide off, and create a messy presentation. Allow your cake layers to cool completely, ideally on a wire rack, before applying any frosting.
• Prevent Cherries from Sinking: To ensure the chopped Maraschino cherries are evenly distributed throughout the cake and don’t all sink to the bottom, lightly toss them with a tablespoon of dry cake mix or flour before folding them into the batter. This slight coating helps them suspend in the batter during baking.
• Pat Cherries Dry: Before chopping and adding the cherries to the batter, lightly pat them dry with paper towels. While the juice is essential, excess moisture on the cherries themselves can sometimes affect the cake’s texture.
• Use Quality Extracts: Opt for pure vanilla extract over imitation for a superior flavor profile. If using almond extract, ensure it’s a good quality brand for the best results.
• Sift Powdered Sugar: To guarantee a smooth, lump-free buttercream, sift your powdered sugar before adding it to the butter. This simple step makes a noticeable difference in the final texture of your frosting.

Frequently Asked Questions About Cherry Chip Cake

Here are answers to some common questions you might have when baking this delightful Cherry Chip Cake:

Q: Can I use fresh cherries instead of Maraschino cherries?
A: While fresh cherries would offer a different flavor and texture, this recipe is specifically designed around the unique sweetness and vibrant color of Maraschino cherries and their juice. If you opt for fresh cherries, you’ll need to pit and chop them, and you would likely need to add red food coloring and a bit of cherry extract to achieve a similar color and flavor profile in the cake and icing. The liquid component would also need adjustment.

Q: Can I use a different flavor of cake mix?
A: Yes, you can! While a white cake mix gives the most distinct pink color and allows the cherry flavor to shine, a yellow cake mix would also work and result in a slightly richer, more golden cake with cherry notes. Other flavors like vanilla or even strawberry (for an extra berry boost) could also be experimented with.

Q: How can I make this cake dairy-free or gluten-free?
A: To make it dairy-free, you would need to use a dairy-free white cake mix (check ingredients carefully), replace the milk in the buttercream with a dairy-free alternative like almond or oat milk, and use a dairy-free butter substitute. For gluten-free, look for a gluten-free white cake mix. Ensure all other ingredients (like extracts) are certified gluten-free. Always remember to check product labels for dietary restrictions.

Q: What kind of Maraschino cherries are best to use?
A: Any standard brand of Maraschino cherries found in your grocery store will work perfectly. The key is to ensure you buy a jar that includes the juice, as this is vital for both the cake and the frosting.

Q: Can I make cupcakes with this recipe?
A: Absolutely! This recipe is easily adaptable for cupcakes. Simply line a muffin tin with cupcake liners and fill each about two-thirds full with batter. Bake for approximately 18-22 minutes, or until a toothpick inserted into the center comes out clean. The yield will be around 24 cupcakes, and the baking time for cupcakes is generally shorter than for a full cake.

Q: How far in advance can I make this cake?
A: You can bake the cake layers a day in advance and store them, tightly wrapped, at room temperature. The buttercream can also be made a day or two ahead and stored in an airtight container in the refrigerator, then brought to room temperature and re-whipped before frosting the cake. Assembled and frosted, the cake is best enjoyed within 2-3 days.

More Delicious Homemade Cake Recipes to Explore

• Crack Cake Recipe
• Hawaiian Wedding Cake
• Easy 7 Up Cake Recipe
• Lemon Blackberry Cake
• Chocolate Cherry Cake Recipe
• Margarita Cake Recipe
• Hummingbird Cake Recipe

If you’ve never had the pleasure of tasting a Cherry Chip Cake, this recipe is an absolute must-try. From the incredibly moist, cherry-infused cake layers to the rich, velvety homemade buttercream icing, every component is simply amazing. It’s a dessert that brings joy with its vibrant color and delightful flavor profile. Please take a moment to leave a comment once you’ve tried it – we genuinely love hearing from you and seeing your wonderful creations!