If you’ve been on the hunt for a showstopper dessert that’s bursting with cherry goodness, you’re in the right place! This Cherry Chip Cake Recipe is one of my all-time favorites—moist, tender white cake mingling with juicy maraschino cherries and finished with a luscious cherry buttercream that’ll seriously impress your friends and family.
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Why You'll Love This Recipe
I have to say, every time I make this cherry chip cake, the nostalgic cherry flavor mixed with the fluffy texture just hits the spot. It’s perfect for any occasion where you want a dessert that’s a bit different but totally comforting.
- Simple Ingredients: Uses a white cake mix as a base, making it quick and easy to whip up without sacrificing flavor.
- Cherry Explosion: Real chopped maraschino cherries and cherry juice infuse the cake with authentic cherry goodness.
- Moist & Tender: The addition of cherry juice and butter keeps every bite soft and luscious.
- Beautiful Presentation: The cherry buttercream frosting topped with cherries makes it a stunning centerpiece.
Ingredients & Why They Work
Gathering your ingredients is half the fun—and key to getting that perfect cherry chip cake texture and flavor. You’ll want to pick good quality maraschino cherries with plenty of juice, and be sure to save some juice for that gorgeous frosting that really ties it all together.
- White cake mix: The neutral base that lets the cherries shine while keeping the cake light and fluffy.
- Maraschino cherries: Freshly chopped to spread juicy bursts throughout the batter; their juice adds extra moistness and flavor.
- Butter: Melted for the cake for richness; softened for the frosting to create a creamy texture.
- Eggs: Essential for structure and stability in the cake.
- Milk: Balances the batter consistency and helps keep the cake tender.
- Cherry juice: The secret ingredient that enhances cherry flavor in both cake and frosting.
- Powdered sugar: Provides sweetness and the silky texture you want in a buttercream.
Make It Your Way
The beauty of this Cherry Chip Cake Recipe is how easy it is to make your own with little tweaks that suit your taste or occasion. Whether you want to boost the cherry flavor, lighten things up, or add a personal twist, there’s room to get creative and still end up with a delicious cake.
- Extra Cherry Flavor: If you love cherries as much as I do, try adding a bit more maraschino cherry juice to the frosting—just reduce the milk a little so the frosting stays just the right consistency. It really makes the cherry taste pop!
- Fresh or Frozen Cherry Swap: Sometimes I swap maraschino cherries for fresh or frozen cherries. Just remember to cut back on the sugar in the frosting since fresh cherries are naturally sweeter and less syrupy.
- Dairy-Free Version: For friends with dietary needs, using a dairy-free butter substitute and plant-based milk works surprisingly well—just be sure to choose a frosting sugar that's vegan-friendly.
- Festive Touch: Around holidays, I like to add a sprinkle of toasted almond slices on top or mix a little almond extract into the batter alongside the cherries. It adds a lovely nutty dimension.
- Mini Cakes or Cupcakes: Feel like making individual servings? Use the same batter in cupcake liners and reduce baking time to about 18 minutes. Perfect for parties or gifting!
Step-by-Step: How I Make Cherry Chip Cake Recipe
Step 1: Preheat and Prepare
First things first—preheat your oven to 350 degrees Fahrenheit. This ensures your oven is hot enough to give the cake a nice rise and golden edges. While it warms up, gather your ingredients and start melting the ½ cup of butter. I find melting it gently on the stove or in the microwave avoids any hot spots that could cook the eggs if added too soon.
Step 2: Prep the Cherries and Mix Batter
Rinse your maraschino cherries well under cold water and dry them on a paper towel. Chop 10 ounces of those cherries and save some whole cherries for garnish. Don’t forget to reserve the cherry juice—they’re starring in both the cake and frosting! In a large bowl, mix together the white cake mix, chopped cherries, melted butter, 3 eggs, ½ cup milk, and ½ cup reserved cherry juice. Stir gently but thoroughly until everything melds into a smooth, pink-tinted batter.
Step 3: Prepare Pans and Bake
Spray two 8 or 9-inch cake pans with non-stick spray so your cake layers slip out effortlessly later on. Divide the batter evenly between the pans, smoothing the tops with a spatula. Bake in your preheated oven for 25 minutes—around that magic 22 to 25-minute window, do a toothpick test. When it comes out clean, you’re good to go!
Step 4: Cooling and Frosting Prep
After baking, let the cakes cool a bit in the pans to set, then gently remove them onto a wire rack for complete cooling. It’s important the layers are fully cool before frosting to keep the buttercream smooth and from melting. While that’s happening, whip up your cherry buttercream by beating softened butter with powdered sugar, 6 tablespoons of milk, and 2 tablespoons of that vibrant maraschino cherry juice. Whisk until luscious and creamy—no gritty bits!
Step 5: Assemble and Decorate
Place one cake layer on your favorite cake plate and spread a generous layer of frosting on top. Gently place the second cake layer over it and cover the whole cake with the remaining frosting. To make it really special, use a piping bag fitted with a star tip to pipe pretty swirls along the top and bottom edges. Finally, crown your cake with those reserved maraschino cherries—they add the perfect pop of color and cherry charm.
Step 6: Slice and Serve!
Slice your cake into 16 glorious pieces and get ready to enjoy. For clean slices, I sometimes chill the cake briefly before cutting—it helps everything stay nice and firm. This Cherry Chip Cake Recipe is moist, rich, and packed with cherry goodness, making it an irresistible treat for any celebration or sweet craving.
Top Tip
These little tips can really elevate your Cherry Chip Cake Recipe experience and help ensure your cake turns out perfectly every time.
- Use Room Temperature Ingredients: Bringing your eggs, butter, and milk to room temperature before mixing helps create a smooth batter that bakes into a tender cake.
- Pat Dry Your Cherries: >Drying the maraschino cherries before chopping them prevents excess moisture from making the batter too wet or soggy.
- Cool Completely Before Frosting: It’s tempting to frost right away, but letting the cake cool fully avoids frosting meltdown and keeps your buttercream looking smooth.
- Reserve Cherry Juice for Flavor: Using the reserved maraschino cherry juice in the frosting adds an extra subtle cherry punch that makes this cake uniquely delicious.
How to Serve Cherry Chip Cake Recipe
Garnishes
Besides the reserved maraschino cherries on top, you can get creative with fresh cherries or a light dusting of powdered sugar for a pretty finish. A few mint leaves can add a fresh pop of green and bright aroma. If you’re feeling festive, decorating with edible flowers or sprinkles can make it party-ready!
Side Dishes
Pair your Cherry Chip Cake slices with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. Fresh berries or a simple berry compote can complement the cherry flavor beautifully. A cup of hot coffee or tea also makes a cozy pairing.
Make Ahead and Storage
Storing Leftovers
Store your Cherry Chip Cake covered in the refrigerator, tightly wrapped or in an airtight container to keep it moist and fresh. It will stay delicious for up to 3 days.
Freezing
You can freeze the cake after assembling but before frosting it, wrapped well in plastic wrap and foil. Thaw completely in the fridge before frosting and serving. Frosted cake slices can also be frozen individually—just wrap tightly to prevent freezer burn.
Reheating
Since this is a frosted cake, it’s best served chilled or at room temperature. If you prefer, let slices sit out for 15-30 minutes to soften. Avoid microwaving to prevent melting the frosting.
Frequently Asked Questions:
Yes! You can substitute fresh or frozen cherries, but since fresh cherries are less sweet, consider reducing the sugar in the frosting slightly or adding a bit of cherry juice for flavor.
Make sure your butter is softened but not melted. Also, add the milk gradually to the powdered sugar and butter mixture. If your frosting becomes too thin, add a bit more powdered sugar until you reach the desired consistency.
If the cake is still warm, the frosting can melt and slide off, causing a messy finish. Cooling completely helps maintain the texture and appearance of your buttercream frosting.
This recipe yields 16 delicious slices, perfect for sharing with family and friends.
Final Thoughts
Making the Cherry Chip Cake Recipe is such a joyful experience, from the sweet burst of maraschino cherries in the batter to the creamy, cherry-kissed buttercream frosting. It’s a cake that feels both nostalgic and special—perfect for any occasion that calls for a slice of homemade happiness. I hope this recipe becomes a cherished favorite in your kitchen, bringing smiles and sweet moments to your table time and again.
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