If you’re craving a dessert that’s bursting with fruity charm and tender crumb, I’ve got just the thing for you. This Cherry Chip Cake Recipe combines the sweet tang of maraschino cherries with a soft white cake that's perfectly moist and topped with luscious cherry buttercream—trust me, you’ll want to make this again and again.
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Why You'll Love This Recipe
From the very first bite, this cake stole my heart with its perfect balance of fluffy texture and cherry goodness. Baking it is straightforward, and the results are stunning—both in taste and appearance.
- Rich Cherry Flavor: The cake uses maraschino cherries and their juice, giving it a vibrant and juicy punch that feels fresh with every bite.
- Moist & Tender Crumb: Thanks to the melted butter and cherry juice mixed into the batter, the cake stays soft and moist for days.
- Decadent Frosting: The cherry-infused buttercream frosting is smooth, creamy, and not overly sweet—perfect to complement the cake.
- Ideal for Sharing: This recipe yields 16 slices, making it perfect for celebrations or a family gathering where everyone can enjoy a slice.
Ingredients & Why They Work
When gathering your ingredients, quality really shines here, especially with the maraschino cherries and the cake mix. Make sure to save the cherry juice after draining the cherries—it’s a little secret that adds so much extra flavor to both the cake and frosting!

- White Cake Mix: The base of this cake, perfect for a tender, fluffy crumb and a hassle-free start.
- Maraschino Cherries: Freshly chopped and mixed in, they infuse bursts of sweetness and bright color throughout the cake.
- Butter: Melted into the batter to keep things moist and rich.
- Eggs: Essential for structure and binding the cake together.
- Milk: Keeps the crumb soft and tender without weighing it down.
- Cherry Juice: Reserved from the cherries, it amps up the cherry flavor in both cake and frosting.
- Unsalted Butter (for frosting): Softened to room temperature for a smooth and creamy cherry buttercream.
- Powdered Sugar: Forms the sweet, fluffy base of the frosting.
- Milk (for frosting): Added in small amounts to achieve that perfect spreadable consistency.
Make It Your Way
The beauty of this Cherry Chip Cake Recipe is how effortlessly it can be tailored to your taste or occasion. Whether you want to dial up the cherry flavor or experiment with a lighter frosting, the possibilities are endless and all delicious!
- Variation: For an even more intense cherry burst, try soaking the chopped maraschino cherries in the reserved cherry juice for 10 minutes before mixing them into your batter. I love how this makes the cherry flavor pop without adding extra sweetness.
- Dairy-Free Option: Substitute the butter and milk with coconut oil and almond milk to create a dairy-free version. It adds a subtle tropical hint and works beautifully with the cherries!
- Festive Twist: Around holidays, I like to add a sprinkle of chopped pistachios between the layers for a little crunch and pretty green contrast—a delightful surprise in every bite.
- Mini Cakes: If you're hosting a smaller gathering, bake the batter in cupcake tins instead. They bake a little faster and are perfect bite-sized treats.
Step-by-Step: How I Make Cherry Chip Cake Recipe

Step 1: Preheat and Prepare
First things first, preheat your oven to 350°F. This ensures the oven is nice and warm once your batter is ready, which helps the cake rise evenly. While waiting, melt the ½ cup of butter until fully liquid—this adds moisture and richness that really makes the cake sing.
Step 2: Ready Those Cherries
Drain and gently rinse your maraschino cherries, then dry them with paper towels. Be sure to save the cherry juice for both your cake and frosting. Chop about 10 ounces of cherries finely to distribute that sweet, fruity goodness throughout the batter. I always set aside a handful of whole cherries for a pretty garnish later.
Step 3: Mix It Up
In a large bowl, combine the white cake mix, chopped cherries, melted butter, 3 eggs, ½ cup milk, and ½ cup reserved cherry juice. The batter will be luscious and slightly pink-tinged from those cherries. Mix everything until the batter is smooth and all ingredients are fully incorporated, but be careful not to overmix—this keeps your cake tender.
Step 4: Prepare and Bake
Spray two 8 or 9-inch cake pans with non-stick spray to ensure your layers come out perfectly. Divide the batter evenly between them, giving the surface a gentle smooth with an offset spatula. Bake for 25 minutes at 350°F. You’ll know they’re done when a toothpick inserted in the center comes out clean. Let the cakes cool for a bit in the pans to set, then carefully run a knife around the edges and transfer them to a wire rack to cool completely.
Step 5: Whip Up the Cherry Buttercream
While your cakes are cooling, it’s frosting time! In a large bowl, beat together 2 sticks of softened unsalted butter, 2 pounds of powdered sugar, 6 tablespoons of milk, and 2 tablespoons of reserved maraschino cherry juice. Whip it well until your frosting is fluffy, smooth, and just a little bit pink. This frosting adds a creamy, cherry-kissed finish that’s simply irresistible.
Step 6: Assemble and Decorate
Place one cake layer on your serving plate and slather on a generous amount of frosting. Top with the second cake layer and frost the entire cake evenly. For that special touch, use a piping bag with a star tip to pipe pretty swirls around the top and bottom edges. Finally, decorate with your reserved whole maraschino cherries for a vibrant, classic finish.
Step 7: Slice and Enjoy
Slice your Cherry Chip Cake into 16 pieces and share this delightful treat with friends and family. The moist white cake, bursting with cherry flavor and wrapped in luscious cherry buttercream, is sure to be a hit. Don’t forget to store any leftovers covered in the fridge—they stay fresh and delicious for up to 3 days.
Top Tip
Getting your Cherry Chip Cake Recipe just right is easier when you keep a few handy tips in mind. These little nuggets of wisdom come from my own kitchen adventures and can help you bake a moist, flavorful cake that everyone will rave about.
- Reserve the Cherry Juice: Don’t toss out that cherry juice! Using it in both the cake batter and frosting really amps up that cherry flavor.
- Soak the Chopped Cherries: If you want even juicier, more intense fruit bites, soak your chopped maraschino cherries in the reserved juice for about 10 minutes before mixing them in.
- Butter at Room Temperature: For silky smooth frosting that spreads and pipes effortlessly, make sure your butter is soft but not melted.
- Don’t Skip Cooling: Patience pays off—frost only when your cake layers are completely cool to avoid melting the buttercream and losing that beautiful frosting texture.
How to Serve Cherry Chip Cake Recipe

Garnishes
While the reserved whole maraschino cherries on top add that classic pop of color and flavor, you can elevate your Cherry Chip Cake by adding a sprinkle of toasted almond slivers for a little crunch, or a light dusting of powdered sugar for a soft, snowy finish. Fresh mint leaves can also bring a lovely herbal freshness as a simple garnish.
Side Dishes
This cake delights all on its own, but pairing it with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream makes for a luscious dessert experience. For gatherings, serve alongside fresh berries or a chilled glass of cherry lemonade to complement those sweet cherry notes beautifully.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Cherry Chip Cake tightly in plastic wrap or store in an airtight container and keep it refrigerated. Properly stored, it stays fresh and moist for up to 3 days—perfect for savoring a slice or two the next day.
Freezing
You can freeze the cake for longer storage. Wrap the uncut cake or individual slices securely in plastic wrap and then foil to protect from freezer burn. Frozen Cherry Chip Cake keeps well for up to 2 months. Thaw overnight in the fridge before serving.
Reheating
This cake is best enjoyed chilled or at room temperature, so reheating isn't necessary. If you prefer a slightly softer texture after refrigeration, let slices sit out for about 15–20 minutes before serving to take the chill off.
Frequently Asked Questions:
While fresh cherries add great flavor, they have a higher moisture content which can affect the cake texture. Maraschino cherries are preferred here because they hold their shape and provide that signature sweetness and juiciness. If using fresh, consider pitting and lightly drying them before folding into the batter.
A white cake mix is ideal for this recipe because it complements the cherry flavor without overpowering it. Of course, if you prefer homemade white cake batter, feel free to substitute it for the mix.
Toss the chopped cherries lightly with a bit of flour before folding them into the batter. This helps suspend them evenly throughout the cake instead of sinking during baking.
Absolutely! Swap the white cake mix for a gluten-free white cake mix with similar baking properties, and ensure your other ingredients like powdered sugar are gluten-free certified.
Final Thoughts
This Cherry Chip Cake Recipe truly feels like a celebration in every bite. From the moist, cherry-infused layers to the creamy cherry buttercream and those delightful cherry garnishes, it’s a dessert that brings warmth and joy to any table. I hope you enjoy baking it as much as I have—and more importantly, sharing it with the special people in your life. Happy baking!
Print
Cherry Chip Cake Recipe
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Total Time: 1 hour 25 minutes
- Yield: 16 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cherry Chip Cake is a delightful and moist white cake filled with chopped maraschino cherries and infused with cherry juice for an extra burst of flavor. Topped with a rich and creamy cherry buttercream frosting, this cake is perfect for any celebration or special occasion. Easy to prepare and beautifully decorated with reserved cherries, it serves 16 slices of sweet cherry goodness.
Ingredients
Cake
- 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
Cherry Buttercream Frosting
- 2 sticks unsalted butter softened to room temperature
- 2 pounds powdered sugar
- 6 tablespoons milk
- 2 tablespoons maraschino cherry juice from above
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to get it ready for baking the cake layers.
- Melt Butter: Melt ½ cup of butter until fully liquid and set aside for mixing.
- Prepare Cherries: Rinse and dry off the maraschino cherries, then chop them finely. Reserve some whole cherries for garnishing later.
- Mix Cake Batter: In a large mixing bowl, combine the white cake mix, chopped cherries, melted butter, 3 eggs, ½ cup milk, and ½ cup reserved cherry juice. Mix until all ingredients are well incorporated.
- Prepare Cake Pans: Spray two 8 or 9 inch cake pans with non-stick spray to prevent sticking.
- Divide Batter: Divide the cake batter evenly between the two prepared pans, spreading it out smoothly.
- Bake Cake: Bake the cakes in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Let the cakes cool slightly in the pans before removing them onto a wire rack to cool completely.
- Make Frosting: In a large bowl, combine the softened unsalted butter, powdered sugar, 6 tablespoons of milk, and 2 tablespoons of maraschino cherry juice. Beat until smooth and fluffy.
- Assemble Cake: Place one cooled cake layer on your cake plate and spread a generous amount of frosting on top.
- Stack Layers: Place the second cake layer on top and frost the entire cake evenly.
- Decorate Cake: Using a piping bag fitted with a star tip, pipe frosting around the top and bottom edges of the cake for decoration.
- Garnish: Decorate the cake with the reserved whole maraschino cherries on top.
- Serve: Slice the cake into 16 pieces and serve to enjoy the delicious cherry chip cake.
Notes
- Be sure to reserve the cherry juice when draining the maraschino cherries; it adds great flavor to both the cake and frosting.
- If you prefer a more intense cherry flavor, soak the chopped cherries in the cherry juice for 10 minutes before adding them to the batter.
- For easier spreading and piping of frosting, make sure the butter is at room temperature.
- You can substitute the white cake mix with a homemade white cake batter if preferred.
- Store leftover cake covered in the refrigerator for up to 3 days to keep it fresh.
Nutrition
- Serving Size: 1 slice
- Calories: 400 kcal
- Sugar: 50 g
- Sodium: 280 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 62 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg



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