Cherry Chip Cake Recipe with luscious buttercream icing is a decadent recipe. The cherries give it a pretty pink color and the flavor is delicious.
What's in this post: Cherry Chip Cake Recipe
Cherry Chip Cake is so rich and indulgent. It is a gorgeous cake recipe that is very simple. Our family loves cherry flavor, and we also make Easy Chocolate Cherry Cake Recipe, No Bake Cherry Cheesecake and Cherry Poke Cake Recipe. Another really simple recipe to try is Cherry Strudel Recipe.
What's in this post: Cherry Chip Cake Recipe
What is Cherry Chip Cake?
It is a rich and flavorful cake that starts with a cake mix. You don’t need to use cake flour or all purpose flour with this simple recipe using cake mix. Finely chopped Maraschino cherries are added to the batter along with other ingredients for the best cake.
The dessert is made complete with decadent homemade cherry buttercream icing. The juice from the Maraschino cherries flavors the icing and also gives it a gorgeous pink hue.
It is so pretty for Valentine’s Day, birthday cake or any time of the year. If you love this flavor, also try Cherry Chocolate Chip Ice Cream.
Why We Love This Recipe
This is a semi-homemade recipe that is so easy to make. It starts with a white cake mix with cherries and other simple ingredients added.
It is just a few ingredients so this cake comes together fast. The icing is a tasty buttercream that is easy to make from scratch.
The secret is in the cherry juice because it gives the icing the best flavor. It is very simple to make this cake and icing for a dessert packed with cherry flavor.
Ingredients
Cake
- White Cake Mix. Any brand is fine.
- Maraschino Cherries. You’ll need the cherries and the juice. This is for the cake, icing and topping so don’t discard it.
- Eggs. Room temperature eggs are best.
- Vanilla Extract. Always try to use pure vanilla extract.
Icing
- Unsalted Butter. Softened at room temperature.
- Vanilla Extract. Almond extract can also be used.
- Powdered Sugar. Sift before using if its lumpy.
- Milk. I prefer whole milk.
Get the complete ingredient list at the bottom of the post.
Variations
- Chocolate Chips. Chocolate chips can be added to the boxed cake mix. This is a popular ingredient to add to the cherry chip cake mix recipe. I suggest adding a ½ cup mini chocolate chips for the perfect amount of chocolate. To prevent them from sinking to the bottom, put the chocolate chips with a little batter and then add to the bowl.
- Sheet Cake. You can make this in a 9×13 baking pan instead of layers. Just be sure to adjust the baking time accordingly for that size based on the box instructions.
- Top with cherries. Garnish the cake with cherries on top if you prefer. It is optional but looks really pretty. I like to place a few around the dollops of icing on top. It is gorgeous.
- Cake Mix. You can use yellow cake mix in this recipe. However, using a white cake mix will result in a pinker cake. I think both options taste great, but the white cake mix results in a prettier cake.
- Vanilla Extract. Increase the vanilla to 2 teaspoons if you like more vanilla flavor.
- Almond Extract. Substitute a teaspoon almond extract instead of the vanilla.
- Homemade Cake. If you prefer, you can use your favorite cake recipe with basic pantry staples include salt, baking powder, baking soda, granulated sugar, large egg whites and more.
How to Make Cherry Chip Cake
- Step 1. Preheat the oven. The oven should be set to 350 degrees Then prepare the pans and spray with non-stick cooking spray. You can also dust it with cake flour.
Step 2. Chop the cherries. Start by draining the cherry juice from the jar of cherries into a separate bowl. Then take half of the cherries and chop them into fine pieces. Reserve the rest of the cherries for the topping on the cake.
Step 3. Then in a large mixing bowl combine the cake mix, chopped cherries, vegetable oil, eggs, teaspoon vanilla extract, water and part of the cherry juice.
Step 4. Mix together the dry ingredients and wet ingredients on medium speed. Don’t overmix.
Step 5. Then pour the batter evenly into the 2 round cake pans. Bake for 24-29 minutes until a toothpick inserted into the center of the cakes comes out clean.
Step 6. Allow to cool. Then let the cakes cool completely on a cooling rack.
Step 7. Cream the butter with an electric mixer in a bowl of a stand mixer. Slowly add the powdered sugar with a paddle attachment until the desired consistency. Stir in the vanilla and cherry juice.
Step 8. Gently remove the cake from the cake pans and cut the round portion off of the top of the cakes. I used a serrated knife.
Step 9. Place the cake on a serving platter or cake stand. Top the cake layers with the buttercream frosting. Then stack the other cake on top of that cake.
Step 10. Finally, frost the top of the cake and the sides of the cake with the remaining buttercream frosting. I prefer to use an offset spatula.
Step 11. Decorate the top with the remaining frosting to pipe swirls on top of the cake. Lastly, top those swirls with the remaining cherries for a lovely pink cake.
Storage
Store any leftover cake in the refrigerator covered in an airtight container up to 5 days. See How Long Does Cake Last in the Fridge.
If you need it to last longer, freeze up to 2 to 3 months. Just make sure to wrap the cake in plastic wrap and foil tightly. This will ensure freshness.
Another option is to freeze individual slices. I like to do this so I can easily grab a slice when the craving hits. Just separate the cake slices with parchment paper to prevent them from sticking and store inside a freezer container.
You can also wrap each individual slice with plastic wrap and foil to make sure the cake stays fresh.
When you are ready to enjoy it, allow to thaw at room temperature.
Pro Tips
- Any brand of cake mix. Feel free to use any brand of cake mix you prefer or have in the pantry. You can use Betty Crocker, Pillsbury or even store brand.
- Don’t overmix. Do not overmix the flour mixture in the cake batter. You will have some lumps in the batter and that is ok.
- Room temperature ingredients. Make sure the butter has softened to room temperature before making the icing. It will blend easier, and the texture will be smoother.
- Add food coloring. For a more vibrant pink icing color, add red food coloring to the icing when mixing. This isn’t necessary as the cherries add a pretty pink color. However, if you prefer something more vibrant, this is definitely an option.
- Thin the frosting. If you find that your frosting is too thick, add a little extra cherry juice. Be careful to only add this in increments so that you don’t add too much. Combine everything together and add more juice if it is still too thick.
- Thicken the frosting. If your frosting is too thin, add more powdered sugar. I would start with a tablespoon at a time. Combine and add more powdered sugar if needed.
- Extra Cherries. While the recipe only calls for one jar of cherries, I often buy 2. This is so I will have extra to put a few on top.
- Allow to cool. The cake needs to be completely cool before frosting. It will result in a messy cake as the icing will slide off if it’s warm.
- Add flour to cherries so they don’t sink. To prevent the cherries from sinking to the bottom of the cake, coat them with cake flour. This simple step prior to placing in the cake mix will prevent them from sinking to the bottom.
- Dry the cherries. You can use paper towels to dry the cherries before using them. They should not be too wet. I suggest patting them dry to soak up any excess juice or moisture.
More Homemade Cake Recipes
- 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 have never tried a Cherry Chip Cake, this is a must try recipe. From the moist cherry cake to the decadent icing, it is amazing. Please leave a comment once you. I love hearing from you.
Cherry Chip Cake Recipe
Ingredients
FOR THE CAKE:
- 1 box White Cake Mix 15 oz
- 10 oz Maraschino Cherries you’ll need the cherries and the juice You’ll need this for the cake, icing and topping!
- 1/2 cup Vegetable Oil
- 3 Eggs
- 1 tsp Vanilla Extract
- 1/2 cup Water
FOR THE CHERRY BUTTERCREAM ICING:
- 2 cups Unsalted Butter softened at room temperature
- 2 tsp Vanilla Extract
- 8 cups Powdered Sugar
- 3 Tbsp Milk
- 1 Tbsp Maraschino Cherry Juice from the jar for the cake
See how we calculate recipe costs.
Instructions
- Preheat the oven to 350 degrees F and spray 2 9-inch round cake pans with a non-stick cooking spray.
- Drain the cherry juice from the jar of cherries into a separate bowl. Then take half of the cherries and chop them into fine pieces. Reserve the rest of the cherries for the topping on the cake.
- Then in a large mixing bowl combine the cake mix, chopped cherries, vegetable oil, eggs, vanilla, water and ½ cup of the cherry juice. Mix together with a hand held mixer until the ingredients are just combined. Be careful not to over mix (some lumps are ok).
- Then pour the batter evenly into the 2 round cake pans. Bake for 24-29 minutes until a toothpick inserted into the center of the cakes comes out clean.
- Then let the cakes cool completely on a cooling rack.
- While the cakes are cooling, prepare the cherry buttercream icing.
- Cream the butter in a large mixing bowl with a stand up mixer or hand held mixer.
- Then beat in the powdered sugar (1 cup at a time) on low speed until well combined.
- Then stir in the vanilla and 1 Tbsp of the cherry juice. Then gradually add in the milk on medium high speed until the icing is the consistency that you prefer.
- Then gently remove the cake from the cake pans and cut the round portion off of the top of the cakes with a serrated knife to make the cakes level.
- Put 1 of the cakes on a serving platter or cake stand. Top the cake with the buttercream frosting.
- Then stack the other cake on top of that cake.
- Frost the top of the cake and the sides of the cake with the remaining buttercream frosting (reserve some of the buttercream to decorate the top of the cake).
- Use the remaining frosting to pipe some swirls on top of the cake and then top those swirls with the remaining cherries.
- Chill the cake until ready to serve.
Can I use this Recipe for cupcakes?
Can this recipe be used for making a sheet cake in a 9×13 cake pan?
Thank you.
Yes, you can make this cake in a 9X13 pan instead of the round pans. Bake for 25-30 minutes until a toothpick inserted into the center of the cake comes out clean. Then you can top with the homemade frosting!
How long and temp to do cupcakes instead?
Teresa – I haven’t tested this yet but I would bake them at 350 degrees F for 15-20 minutes until a toothpick inserted into the center of the cupcakes comes out clean. Let me know how they turn out!