Name: Cherry Chip Cake Recipe
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 15.25 ounce white cake mix; 10 ounces maraschino cherries chopped, save juice (save some cherries for garnish); ½ cup butter; 3 eggs; ½ cup milk; ½ cup cherry juice reserved from above; 2 sticks unsalted butter softened to room temperature; 2 pounds powdered sugar; 6 tablespoons milk; 2 tablespoons maraschino cherry juice from above

There’s something truly special about a homemade cherry cake that just feels like a hug in dessert form. This Cherry Chip Cake Recipe combines juicy maraschino cherries and their vibrant juice to elevate a classic white cake into a luscious, festive treat you’re going to want to bake again and again.

A two-layer round cake covered in smooth light pink frosting sits on a white plate. Each layer is separated by a border of piped star-shaped frosting in the same pink color. On top of the cake, there is a ring of the same star-shaped pink frosting decorations around the edge. Eight bright red cherries with stems are evenly spaced, each sitting on top of a star frosting near the cake's edge. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cherry Chip Cake Recipe
Top Tip
How to Serve Cherry Chip Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cherry Chip Cake Recipe

Why You'll Love This Recipe

When I first made this cherry chip cake, I was hooked immediately. It’s the perfect balance of light, fluffy cake with bursts of sweet cherry flavor that just brighten your whole kitchen. Plus, the cherry buttercream frosting is so silky and dreamy, it’s buttercream at its best.

Fruit-forward flavor: Real maraschino cherries and juice infuse the cake with authentic cherry goodness.
Easy to prep: Using cake mix and simple ingredients makes this recipe approachable for any baker.
Eye-catching presentation: The creamy cherry buttercream and bright cherry garnish make it a showstopper.
Perfectly portioned: Yields 16 slices, ideal for celebrations or sharing with friends.

Ingredients & Why They Work

Before you start, grab the best quality maraschino cherries you can find—those sweet little gems make all the difference in flavor and texture. Also, reserve the cherry juice for extra cherry magic in both the cake batter and frosting.

Flat lay of a small mound of fine white powdered sugar, three whole brown eggs with clean shells, a stick of pale yellow unsalted butter, a small mound of bright red chopped maraschino cherries, a few whole glossy maraschino cherries with stems, a small white ceramic bowl of creamy white milk, a small white ceramic bowl of deep red cherry juice, and a small white ceramic bowl with melted golden butter, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

White cake mix: Provides a tender, fluffy base and speeds up the baking process.
Maraschino cherries: Adds juicy bursts of sweetness and a beautiful pink hue.
Butter: Adds richness to the cake and creaminess to the frosting.
Eggs: Help bind the cake ingredients and add structure.
Milk: Keeps the batter moist and tender.
Cherry juice: Infuses the cake and frosting with natural cherry flavor and moisture.
Powdered sugar: Sweetens and thickens the frosting for a perfect spreadable texture.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Cherry Chip Cake Recipe lies in its flexibility. Feel free to tweak and tailor it to your taste buds or dietary needs—after all, baking should be just as enjoyable as eating!

Cherry-Chocolate Twist: I love adding a handful of mini white chocolate chips into the batter for a subtle, creamy contrast that pairs wonderfully with the cherry flavor.
Alcohol Infused: For a grown-up version, try substituting a couple tablespoons of the cherry juice with cherry liqueur or bourbon—just a splash adds a lovely depth.
Dairy-Free Variation: Swap the butter for coconut oil and use almond or oat milk instead. The cherries still shine and the frosting stays silky with a simple adjustment in technique.
Seasonal Flair: When cherries aren’t in season, frozen tart cherries work well, just thaw and drain before chopping. You can also add a sprinkle of cinnamon or nutmeg to warm up the flavors in fall and winter.

Step-by-Step: How I Make Cherry Chip Cake Recipe

A two-layer pink cake slice sits on a stack of three white plates, with a white marbled surface underneath. Each cake layer is light pink with tiny red fruit bits inside. Between the layers, there is a smooth pink frosting spread evenly. The top layer is covered with the same pink frosting, decorated with three bright red cherries on top, each with a stem, placed over swirls of frosting. Behind the cake, a white pitcher holds wooden spoons, and a glass of milk is visible, all on the white marbled background with a red cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prepare Your Oven

Begin by preheating your oven to 350°F. This ensures that your oven is perfectly ready to bake the cake layers evenly. While it warms up, get your cake pans sprayed with non-stick spray to prevent the batter from sticking later on.

Step 2: Melt Butter and Prep Cherries

Melt ½ cup of butter until it’s fully liquid and set aside to cool slightly. Meanwhile, rinse your maraschino cherries under cold water and pat them dry with paper towels. Chop 10 ounces of them finely for the batter, and save some whole for garnishing the finished cake. Don’t forget to reserve about ½ cup of the cherry juice—it’s what infuses the cake with its signature fruity flavor.

Step 3: Mix the Batter Gently but Thoroughly

In a large mixing bowl, combine the 15.25-ounce white cake mix, chopped cherries, melted butter, 3 eggs, ½ cup milk, and the reserved ½ cup cherry juice. Mix gently just until all ingredients are evenly incorporated—overmixing can make the cake dense, and we want it light and fluffy! The batter should have a slightly rosy tint from the cherry juice.

Step 4: Bake Your Cake Layers

Pour the batter evenly into the two prepared 8 or 9-inch cake pans. Pop them into the preheated oven and bake for 25 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for a few minutes, then transfer them to a wire rack to cool completely—this keeps the texture just right for frosting.

Step 5: Whip Up the Cherry Buttercream Frosting

Once your cakes are cool, it’s frosting time! In a large bowl, beat together 2 sticks of softened unsalted butter, 2 pounds of powdered sugar, 6 tablespoons milk, and 2 tablespoons reserved maraschino cherry juice. Beat until the frosting is light, fluffy, and creamy. The cherry juice adds a lovely pink hue and that irresistible flavor burst.

Step 6: Assemble and Frost Your Cake

Place one cake layer on your cake plate and spread a generous layer of frosting across the top. Gently place the second layer on top and cover the entire cake evenly with the remaining frosting, smoothing it out with a spatula. For a beautiful finishing touch, use a piping bag fitted with a star tip to pipe frosting around the cake’s top and bottom edges.

Step 7: Garnish and Serve

Top your cake with the reserved whole maraschino cherries for a classic, festive look that invites everyone to dig in. Slice into 16 delicious pieces and serve to delighted friends and family—this Cherry Chip Cake Recipe is sure to impress!

Top Tip

These tips will help you achieve the best results with your Cherry Chip Cake Recipe, making your baking experience smoother and your cake tastier!

Use Room Temperature Ingredients: Bringing your butter, eggs, and milk to room temperature ensures a smooth batter and a fluffy, creamy frosting.
Cool Completely Before Frosting: >This prevents the cherry buttercream from melting and sliding off your cake — a step I learned after some messy early attempts!
Reserve Cherry Juice: Don't toss the juice from your maraschino cherries; it adds natural color and delightful cherry flavor both in the batter and the frosting.
Pipe with Confidence: Using a star tip for frosting piping gives your cake that professional finish and makes decorating fun and easy.

How to Serve Cherry Chip Cake Recipe

A clear glass mixing bowl sits on a white marbled surface, filled with light orange batter as the base layer. On top of the batter, there is a layer of bright red chopped pieces scattered evenly. A whisk with a silver metal end and a light wooden handle is placed in the bowl, partly submerged in the batter and red pieces. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Aside from the reserved whole maraschino cherries on top, consider sprinkling a few toasted almonds or shaved white chocolate curls to add texture and elegance. A light dusting of powdered sugar along the edges can also make your cake look extra festive for celebrations.

Side Dishes

The Cherry Chip Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. Fresh berries, such as raspberries or strawberries, also complement the cherry flavor wonderfully and add a refreshing contrast.

Make Ahead and Storage

Storing Leftovers

Store your Cherry Chip Cake covered at room temperature for up to 2 days. For longer freshness, refrigerate covered for up to 5 days—just remember to bring slices to room temperature before enjoying for the best texture and flavor.

Freezing

You can freeze leftover cake by wrapping it tightly in plastic wrap and placing it in an airtight container or freezer bag. Freeze for up to 2 months. Thaw overnight in the fridge, then bring to room temperature before serving to keep the cherry buttercream frosting delightful.

Reheating

Slices of Cherry Chip Cake are best enjoyed at room temperature. If refrigerated, let them sit out for about 30 minutes before serving. Avoid microwaving as it can soften the frosting too much and change the texture of the cake.

Frequently Asked Questions:

Can I use frozen cherries instead of maraschino cherries?

Frozen cherries don't have the same sweetness or juice as maraschino cherries, which are key to flavor and moisture in this cake. If you use frozen, drain them well and consider adding extra cherry juice or a bit of cherry extract to make up for the difference.

How do I prevent the frosting from melting?

Make sure your cake layers are completely cool before frosting. Also, use room temperature butter for the frosting—not melted or cold—and keep the cake in a cool environment until serving.

Can I make this cake gluten-free?

Yes! Substitute the white cake mix with a gluten-free white cake mix of similar quantity. Just confirm that all other ingredients, like your maraschino cherries, don't contain gluten.

Is there a way to intensify the cherry flavor?

Absolutely. You can add a teaspoon of cherry extract to the frosting to boost the cherry flavor without changing the texture.

Final Thoughts

Making Cherry Chip Cake is such a joyful experience, especially when the kitchen fills with the sweet aroma of cherries and vanilla. This cake brings a little celebration to any day, whether it’s a special occasion or just a cozy treat with loved ones. Enjoy every bite and the beautiful memories that come along with baking and sharing it!