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

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.

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

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!

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: 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.

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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 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

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

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

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

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:

Can I use fresh cherries instead of maraschino cherries?

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.

What type of cake mix works best?

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.

How do I prevent the cherries from sinking to the bottom of the cake?

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.

Can I make this cake gluten-free?

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!