This cherry chip cake brings back every pink-frosted birthday memory you've ever loved. Soft layers loaded with chopped maraschino cherries, brushed with sweet cherry juice, and topped with the fluffiest cherry buttercream it's the kind of homemade birthday cake that makes everyone ask for seconds. I first made this for my daughter's birthday after the store-bought version disappeared from shelves, and honestly, it turned out even better than I remembered.
If you're craving that nostalgic flavor with bakery-style results at home, this one's for you. It pairs beautifully with other celebration treats like Peanut Butter M&M Cookies or Orange Rolls for a festive dessert table.
Why You'll Love This Cherry Chip Cake
It's nostalgic. If you grew up loving Cherry Chip Cake mix from Betty Crocker (sadly discontinued), this homemade version brings back all those memories with even better flavor.
It's easy. You don't need to be a professional baker to pull this off. The steps are straightforward, and the cake is forgiving.
It's versatile. Make it dairy-free by using plant-based butter and milk. The texture stays just as soft and delicious.
It's a showstopper. The pink layers and fluffy cherry buttercream make it look like you spent hours decorating, even if you kept it simple.
It uses real cherries. No artificial flavoring here just the sweet, fruity taste of maraschino cherries throughout.
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Cherry Chip Cake Ingredients
Here's everything you need to make this beautiful Cherry Chip Cake.
See Recipe Card Below This Post For Ingredient Quantities
For the Cake:
- Butter: Adds richness and helps create a tender crumb. Make sure it's softened to room temperature so it creams smoothly with the oil.
- Oil: Keeps the cake incredibly moist and soft, even after a day or two. Canola, vegetable, grapeseed, or sunflower oil all work great.
- Egg whites: Provide structure without adding heaviness. Using just the whites keeps the cake light and helps the pink color shine through.
- Maraschino cherry juice: This is where the magic happens. The juice adds moisture, flavor, and a beautiful pink tint to the batter.
- Vanilla extract: Enhances all the other flavors and adds warmth to the cake.
- Granulated sugar: Sweetens the cake and helps create a soft, tender texture.
- All-purpose flour: Forms the base structure of the cake. It keeps the layers sturdy enough to stack but still soft.
- Cornstarch: Lightens the texture and gives the cake that delicate, bakery-style crumb.
- Baking powder: Helps the cake rise and stay fluffy.
- Salt: Balances the sweetness and enhances the cherry flavor.
- Milk of choice: Adds moisture and helps bring the batter together. Regular or dairy-free both work perfectly.
- Maraschino cherries, chopped very small: These little pieces get folded throughout the batter, adding pops of flavor and color. Chopping them small prevents them from sinking to the bottom.
For the Cherry Buttercream:
- Butter: Creates a rich, creamy base for the frosting. Again, make sure it's softened.
- Vanilla extract: Adds warmth and depth to the frosting.
- Almond extract: Gives the buttercream that classic cherry-almond flavor you remember from bakery cakes.
- Powdered sugar: Sweetens and thickens the frosting to the perfect spreadable consistency.
- Maraschino cherry juice: Adds a hint of cherry flavor and a touch of pink color to the buttercream.
- Salt: Balances the sweetness and keeps the frosting from tasting one-note.
How to Make Cherry Chip Cake
Let's bake this gorgeous Cherry Chip Cake together.
Preheat oven: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with cooking spray and line the bottom with parchment paper so the cakes release easily.
Beat butter and oil: In a stand mixer or with a hand mixer, beat together the softened butter and oil until smooth and well combined, about 1 minute.
Add wet ingredients: Pour in the maraschino cherry juice, egg whites, and vanilla extract. Beat until everything is evenly mixed and the batter looks slightly pink.
Mix in sugar: Stir in the granulated sugar until fully incorporated and the mixture is smooth.
Whisk dry ingredients: In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. This ensures even distribution and prevents lumps.
Alternate wet and dry: Gradually add the dry ingredients and milk to the wet mixture, alternating between them. Start and end with the dry ingredients. Mix until just combined-don't overmix, or the cake can become dense.
Fold in cherries: Gently fold in the chopped maraschino cherries. Stir just until they're evenly distributed throughout the batter.
Divide and bake: Divide the batter evenly between the two prepared cake pans. Bake for 26-34 minutes, or until a toothpick inserted into the center comes out clean and the edges just start to pull away from the sides.
Cool in pans: Allow the cakes to cool in the pans for 10-15 minutes. This helps them set and makes them easier to remove.
Release cakes: Run a butter knife or offset spatula around the edges of each pan, then flip the cakes onto a cooling rack. Let them cool completely before frosting.
Make the buttercream: While the cakes cool, beat together the softened butter, vanilla extract, almond extract, maraschino cherry juice, salt, and ¼ cup of powdered sugar in a mixer until smooth.
Add remaining sugar: Gradually add the remaining powdered sugar, ¼ cup at a time, beating well after each addition. If the buttercream is too thick, add a splash of milk. If it's too thin, add more powdered sugar until you reach your desired consistency.
Frost and decorate: Once the cakes are completely cool, frost with the cherry buttercream. You can keep it simple or add sprinkles, extra cherries, or any decorations you like. Slice and enjoy!
Substitutions and Variations
Dairy-free: Use dairy-free butter and your favorite plant-based milk. The cake stays just as soft and delicious.
Almond-free frosting: Skip the almond extract if you have allergies. The frosting will still taste wonderful with just vanilla.
Gluten-free: Swap the all-purpose flour for a 1:1 gluten-free baking blend. The texture may be slightly different, but it should still work well.
Different pan sizes: You can bake this in a 9x13-inch pan instead of two round pans. Adjust the baking time to 30-40 minutes.
Add more color: For a brighter pink, add a tiny drop of red or pink food coloring to the batter.
Chocolate cherry: Fold in ½ cup of mini chocolate chips along with the cherries for a chocolate-cherry twist.
Equipment For Cherry Chip Cake
- Two 8-inch round cake pans: Essential for making a beautiful layer cake.
- Hand mixer or stand mixer: Makes creaming the butter and beating the frosting much easier.
- Mixing bowls: You'll need at least two-one for wet ingredients, one for dry.
- Parchment paper: Lining the pans prevents sticking and makes cleanup a breeze.
- Cooling rack: Allows air to circulate around the cakes so they cool evenly.
How to Store This Cherry Chip Cake
At room temperature: Store the frosted Cherry Chip Cake in an airtight container or cake dome for up to 2 days. The buttercream holds up well at room temp if your kitchen isn't too warm.
In the refrigerator: For longer storage, keep the cake in the fridge for up to 5 days. Let it sit at room temperature for 20-30 minutes before serving so the buttercream softens.
In the freezer: Wrap unfrosted cake layers tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw in the fridge overnight before frosting.
Frosting separately: You can also freeze the buttercream in an airtight container for up to 3 months. Thaw and re-whip before using.
Serving Suggestions
With vanilla ice cream: A scoop of cold vanilla ice cream alongside a slice of this Cherry Chip Cake is pure heaven.
At birthday parties: This is the ultimate homemade birthday cake. It's festive, pretty, and everyone loves the flavor.
With fresh berries: Serve with a handful of fresh raspberries or strawberries on the side for a pop of tartness that balances the sweetness.
Alongside coffee: A slice of this Cherry Chip Cake with your morning coffee feels like a special treat, even on a regular Tuesday.
Expert Tips
Chop cherries small. This prevents them from sinking to the bottom of the cake. Pat them dry with a paper towel first to remove excess moisture.
Don't overmix the batter. Once you add the flour, mix just until combined. Overmixing can make the Cherry Chip Cake dense instead of light and fluffy.
Use room temperature ingredients. Softened butter, eggs, and milk blend together more smoothly and create a better texture.
Cool completely before frosting. If the cakes are even slightly warm, the buttercream will melt and slide off. Be patient-it's worth the wait.
Level your cakes. If the tops dome while baking, use a serrated knife to trim them flat. This makes stacking and frosting much easier.
Add a crumb coat. Spread a thin layer of buttercream over the cake first, then refrigerate for 15 minutes. This seals in the crumbs and makes the final layer of frosting look clean and professional.
Save some cherry juice. Brush a little extra maraschino cherry juice over the Cherry Chip Cake layers before frosting for even more flavor and moisture.
FAQ
What is the flavor of cherry chip cake?
Cherry chip cake has a sweet, fruity flavor from maraschino cherries mixed into the batter. It's not overly tart-just a soft, nostalgic cherry taste that reminds you of birthday parties and celebration cakes. The almond extract in the frosting adds a subtle bakery-style touch.
What is the best frosting for cherry chip cake?
Cherry buttercream is the classic choice, and it's what we use here. The combination of vanilla and almond extract with a hint of cherry juice makes it taste just like the frosting from your favorite bakery. You could also use vanilla buttercream, cream cheese frosting, or even whipped cream if you prefer something lighter.
How to prevent cherries from sinking in a cake?
Chop the cherries very small and pat them dry with a paper towel to remove excess moisture. Toss them lightly in a bit of flour before folding them into the batter this helps them stay suspended. Also, don't overmix the batter once you add the cherries, as this can cause them to sink.
Can I add cherries to cake mix?
Yes! If you're using a store-bought Cherry Chip Cakemix, you can absolutely fold in chopped maraschino cherries. Just follow the instructions on the box, then gently stir in about ¾ cup of chopped, dried cherries before baking. You can also add a few tablespoons of cherry juice to the batter for extra flavor.
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Pairing
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Cherry Chip Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper. Set aside.
- In a large bowl, use a hand mixer or stand mixer to beat the softened butter and oil together until well combined.
- Add the maraschino cherry juice, egg whites, and vanilla extract. Beat until fully combined.
- Gradually add the granulated sugar and continue mixing until smooth.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
- Alternately add the dry ingredients and milk to the wet ingredients, mixing until fully combined.
- Fold in the chopped maraschino cherries until evenly distributed.
- Divide the batter evenly between the two prepared cake pans. Bake for 26-34 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for 10-15 minutes before removing them. Run a knife around the edges, flip the pans upside down, and gently release the cakes onto a cooling rack.
- While the cakes cool, prepare the buttercream. In a mixer, beat together the butter, vanilla extract, almond extract, maraschino cherry juice, and salt until smooth.
- Gradually add the powdered sugar, ¼ cup at a time, until the buttercream reaches your desired consistency. If too thick, add milk, ½ tablespoon at a time.
- Once the cakes have cooled completely, frost and decorate the cakes with the cherry buttercream.
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