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 (reserve 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 love the bright, sweet pop of cherries in your desserts, you’re going to adore this Cherry Chip Cake Recipe. It’s a moist white cake loaded with chopped maraschino cherries and finished with a luscious cherry buttercream frosting—a cherry lover’s dream come true!

A two-layer round cake covered with smooth light pink frosting, each layer clearly defined. The top edge of the cake is decorated with piped pink frosting stars evenly spaced around the circle. Bright red cherries with stems are placed on top of every other frosting star, adding a pop of color. The cake sits on a simple white plate, set against 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

I can’t get enough of how perfectly the cherries complement the tender vanilla cake here. Every bite bursts with cherry flavor, making it feel both nostalgic and special—perfect for birthdays, potlucks, or just because.

Cherry-packed flavor: Chopped maraschino cherries and their juice infuse the cake and frosting for a true cherry celebration.
Moist and tender crumb: The butter and cherry juice keep the cake wonderfully moist and flavorful.
Creamy cherry buttercream: The frosting is not your everyday vanilla—it's silky with a lovely cherry twist.
Easy to make: Using a cake mix keeps things simple while still delivering impressive taste and texture.

Ingredients & Why They Work

When gathering ingredients for this cherry chip cake, a few thoughtful choices make all the difference. Be sure to pick good quality maraschino cherries (and save that juicy syrup!) because that’s where much of the cherry magic happens.

Flat lay of a small mound of white cake mix powder, a handful of bright red maraschino cherries with stems, a few tablespoons of vibrant cherry juice in a small white ceramic bowl, a half cup of melted golden butter in a small white bowl, three whole brown eggs with clean shells, a half cup of fresh milk in a small white bowl, two sticks of pale unsalted butter softened at room temperature on a simple white ceramic plate, a small bowl filled with fine white powdered sugar, six tablespoons of milk in a small white bowl, two tablespoons of maraschino cherry juice in another small white bowl, all arranged symmetrically in perfect proportions 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: A reliable base that keeps the cake light and lets the cherry flavor shine.
Maraschino cherries: Chopped to disperse sweet cherry flavor throughout the cake and frosting.
Butter: Adds richness and keeps the cake moist and tender.
Eggs: Provide structure and stability for the cake layers.
Milk: Helps create a smooth batter and tender crumb.
Cherry juice: Reserved from the cherries to boost cherry flavor in both cake and frosting.
Unsalted butter (for frosting): Softened to whip up a creamy, smooth cherry buttercream.
Powdered sugar: Sweetens and thickens the frosting to a 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

One of the best parts about this Cherry Chip Cake Recipe is how adaptable it is to your taste and occasion. Feel free to tweak it to suit your mood or dietary needs – it’s all about making it your perfect cherry delight!

Go nutty: Add a half-cup of chopped pecans or walnuts right into the batter for a lovely crunch. I remember trying this version last holiday season, and the nutty texture paired with the juicy cherries was an absolute hit at the family gathering.
Make it dairy-free: Swap the butter for a plant-based alternative and use almond or oat milk instead. The cherry flavors still shine beautifully, and it’s perfect if you’re catering to dairy allergies or vegan friends.
Cherry-intensify: For an extra burst of cherry goodness, a teaspoon of cherry extract can be stirred into either the cake batter or the frosting. I like to add it to the frosting for that extra punch of flavor.
Seasonal twist: During the holidays, sprinkle some cinnamon or nutmeg into the batter for a warm, cozy note that complements the cherries wonderfully.
Throw in chocolate chips: If you love that classic cherry-chocolate combo, toss in ½ cup of mini chocolate chips. I once did this for a friend’s birthday, and everyone loved the surprise bursts of chocolate throughout.

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

A two-layer pink cake slice sits on a stack of three white plates, each layer light and fluffy with small red pieces inside. Between the two cake layers is a smooth pink frosting layer, and the slice's top is covered with the same pink frosting. Three bright red cherries with stems are placed on top, each resting on a small swirl of frosting. In the background, there is a white jug holding wooden spoons, a white bowl full of red cherries, a glass of milk, and a red cloth, all set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Ready, Set, Preheat

Start by preheating your oven to 350 degrees Fahrenheit. I usually like to get this going right away so I’m not waiting later and my kitchen stays nice and warm. Then, generously spray two 8 or 9 inch cake pans with non-stick spray. This little step ensures the cakes will come out clean and perfect!

Step 2: Butter Melt & Cherry Prep

Melt your ½ cup of butter gently on the stovetop or in the microwave, just until smooth and shiny. Meanwhile, give those maraschino cherries a good rinse and pat them dry thoroughly with paper towels. Dry cherries mean your cake batter will stay perfectly balanced and not too wet. Chop 10 ounces of those cherries, but remember to save some whole ones for garnish later. Don’t forget to reserve the cherry juice too — that’s a flavor booster for your cake and frosting!

Step 3: Mix It Up

In a large bowl, combine your white cake mix with the chopped cherries, melted butter, 3 eggs, ½ cup milk, and ½ cup of that reserved cherry juice. Give everything a good stir — just until all the ingredients are blended together without overmixing. Your batter should be smooth with little pops of red sparkle from the cherries!

Step 4: Bake to Perfection

Pour the batter evenly into your prepared pans, smoothing the tops a bit with a spatula. Slide them into your preheated oven and bake for about 25 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean or with just a crumb or two. The kitchen will start smelling amazing — that’s your cue!

Step 5: Cool Down Time

Once out of the oven, let the cakes cool slightly in their pans for about 10-15 minutes. Then gently turn them out onto a wire rack to cool completely. Patience is key here — frosting a warm cake can turn into a messy situation, so make sure they’re fully cooled before moving on.

Step 6: Frosting Magic

Time to whip up that luscious cherry buttercream frosting! In a large bowl, beat your softened unsalted butter until creamy. Gradually add in 2 pounds of powdered sugar, then pour in 6 tablespoons of milk and 2 tablespoons of that maraschino cherry juice you reserved earlier. Keep beating until the frosting is smooth, fluffy, and beautifully pink-tinted. If it's too thick, add a splash more milk; if too thin, sprinkle in a little more powdered sugar.

Step 7: Assemble & Decorate

Place one cake layer on your serving plate and spread a generous amount of frosting evenly over the top. Then gently add the second cake layer, and frost the entire cake smoothly with the remaining buttercream. For that final fancy touch, use a piping bag fitted with a star tip to pipe elegant swirls or dots around the top and bottom edges. Finish by placing those reserved whole maraschino cherries on top — they add such a charming pop of color!

Step 8: Slice & Savor

Now for the best part! Slice the cake into 16 delicious pieces, serve, and enjoy the moist, cherry-infused goodness with your friends and family. This cake is sure to brighten any celebration — or just make an ordinary day a little more special.

Top Tip

Making the perfect Cherry Chip Cake Recipe is all about those little details that elevate the flavors and texture. Here’s what I’ve learned that really makes this cake shine!

Dry Your Cherries Well: Be sure to rinse and thoroughly dry your maraschino cherries before chopping. This prevents extra moisture from making your batter too thin and ensures a moist but not soggy cake.
Reserve That Cherry Juice: >I learned early on that using the reserved cherry juice in both the batter and frosting boosts the cherry flavor wonderfully – don’t skip this step!
Frosting Consistency: If your cherry buttercream feels too stiff, add a splash more milk, a teaspoon at a time, to reach a smooth, spreadable consistency that pipes beautifully.
Non-Stick Matters: Spraying your cake pans with non-stick spray or greasing them well is key to getting those gorgeous layers out easily without damage.

How to Serve Cherry Chip Cake Recipe

A clear glass mixing bowl sits on a white marbled surface filled with a creamy light orange batter. On top of the batter, there is a pile of bright red chopped cherries. A whisk with a wooden handle is partially dipped into the batter, ready to mix the cherries in. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Your Cherry Chip Cake is already charming, but an extra pop of garnish makes it irresistible! Use whole reserved maraschino cherries delicately perched on top as an eye-catching accent. For an added touch, sprinkle a few finely chopped cherries or a light dusting of powdered sugar around the base or on the plated slices.

Side Dishes

Serve slices alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to balance the sweet cherry flavors. For a refreshing contrast, fresh berries or a simple citrus salad brighten the palate and complement this baked cherry dessert beautifully.

Make Ahead and Storage

Storing Leftovers

Once frosted and served, cover any leftover Cherry Chip Cake tightly with plastic wrap or store in an airtight container. Keep it refrigerated and it will stay fresh for up to 3 days. This way, every slice remains moist and flavorful.

Freezing

You can freeze this cake! Wrap individual slices tightly in plastic wrap and then foil, or freeze the whole unfrosted cake layers separated by parchment paper. Store in the freezer for up to 1 month. Thaw overnight in the fridge before frosting or serving.

Reheating

Since this is a cake best enjoyed at room temperature, avoid reheating. However, if you prefer, slices can be brought to room temp from the fridge by sitting out for about 30 minutes, or warmed gently for 10 seconds in the microwave—just be careful not to melt the frosting.

Frequently Asked Questions:

Can I use frozen cherries instead of maraschino cherries?

Frozen cherries are not ideal for this recipe because they contain more water and lack the sweetness and distinct flavor of maraschino cherries, which give the cake its signature taste and texture.

What type of cake mix works best?

A white cake mix is best for the Cherry Chip Cake Recipe because it provides a neutral vanilla base that really allows the cherry flavors to shine through.

Can I make this cake dairy-free?

This recipe uses butter and milk as key ingredients, but you can try substituting dairy-free butter and a plant-based milk alternative to make it dairy-free. Keep in mind this may alter the texture slightly.

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

Gently folding the chopped cherries into the batter and not overmixing helps keep them suspended. You can also toss the cherries in a tablespoon of flour before adding to the batter to prevent sinking.

Final Thoughts

There’s something truly comforting about a Cherry Chip Cake – all that moist, cherry-studded white cake paired with creamy cherry buttercream frosting feels like a sweet celebration in every bite. Whether it’s for a special occasion or a weekend treat, this recipe is sure to bring smiles and maybe even a few happy “oohs” and “aahs.” I hope you enjoy making it as much as I do, and savor every luscious slice!