Cherry Chip Cake Recipe: A Sweet Slice of Nostalgia

Why This Cherry Chip Cake Recipe Matters

When I was a kid, cherry chip cake was the birthday staple. Pink-flecked, sweet but not cloying, and usually topped with a glossy, pale-pink frosting there’s something timeless about it. But here’s the deal: those box mixes from the ’80s? They’re hard to find now. So I set out to recreate that perfect bite tender white cake, bursts of cherry, buttery frosting all from scratch (well, mostly).

Let me walk you through a foolproof way to make a homemade cherry chip cake that rivals (and honestly beats) the boxed version.

Ingredients You’ll Need (and Why They Matter)

This cherry chip cake recipe starts with a smart shortcut—white cake mix—but we’re customizing it with just the right tweaks to make it taste like you baked it from scratch. Each ingredient has a job to do, so here’s what you’re using and why it matters.

For the Cake:

• 1 box (15.25 oz.) white cake mix
  This is your base. White cake mix is light, neutral, and sturdy enough to hold extra moisture and mix-ins. It’s perfect for letting the cherry flavor shine without interference. You want white—not yellow—because the color and taste are more delicate.
• 1 jar (6 oz.) maraschino cherries
  These aren’t just for garnish. When chopped finely, they become the “chips” in our cherry chip cake—little pops of red that give the cake visual appeal and sweet-tart cherry bursts. Use the classic bright-red ones packed in syrup for that nostalgic flavor.
• 1/2 cup salted butter, melted
  Melted butter adds richness and keeps the crumb moist. Using salted butter is intentional—it balances out the sweetness from the cherries and frosting. (If you’re using unsalted, add a pinch of salt.)
  
• 3 large eggs
  Eggs provide structure and stability, helping the cake rise and hold together. They also add a bit of richness and moisture. Use room temperature eggs for best mixing.
• 1 teaspoon vanilla extract
  A flavor enhancer that rounds out the cherry notes. Vanilla adds warmth and depth that keeps the sweetness from feeling one-dimensional.
• 1/2 cup water
  Keeps the batter fluid and helps evenly distribute ingredients. Water is neutral, which is key here—milk would make it too heavy and compete with the cherry flavor.
• 1/2 cup maraschino cherry juice
  This juice is liquid gold in this recipe. It adds both the pink hue and a punch of that classic cherry candy flavor. Don’t skip or substitute—it’s part of what makes this a homemade cherry chip cake worth remembering.

For the Cherry Buttercream Frosting:

• 1 stick (1/2 cup) butter, room temperature
  This is your frosting’s backbone. Softened butter beats up light and fluffy, creating a creamy texture. Cold butter = lumpy frosting. Let it sit out until slightly soft to the touch.
• 1 pound powdered sugar
  Provides structure, sweetness, and volume. It’s what transforms butter into frosting. Sift it if it’s clumpy—smooth frosting starts here.
• 1 tablespoon maraschino cherry juice
  This gives the frosting its light pink color and sweet cherry flavor without needing artificial extract. It’s subtle but essential for tying the cake and frosting together.
• 2–4 tablespoons milk (added gradually)
  Milk thins the frosting to a spreadable consistency. Start with less and add more as needed—a little goes a long way. Whole milk works best for richness.

Optional Topping:

• Extra cherries
  Aesthetically pleasing and thematically on point. Add a few whole cherries on top for that bakery-style look. Bonus points if you pat them dry first so they don’t bleed into the frosting.

Tools & Equipment (Get These Ready First)

• 9×13 baking pan
• Mixing bowls
• Whisk or electric mixer
• Cooling rack
• Non-stick spray

Having your setup ready makes baking smoother (mise en place isn’t just for pro kitchens—it’s your best friend too)

Step-by-Step: How to Make the Best Cherry Chip Cake

Step 1: Prep and Preheat

• Preheat your oven to 350°F (175°C).
  This ensures the oven is fully heated by the time your batter is ready. Cold ovens = uneven baking.
• Spray a 9×13-inch baking pan with non-stick spray or grease it with butter and flour.
  You want an easy release once the cake is baked. No sticking, no tearing.

Step 2: Chop the Cherries

• Drain the maraschino cherries, reserving the juice—you’ll need it for the batter and frosting.
• Chop the cherries finely by hand with a sharp knife.
  Here’s why this matters: Food processors turn cherries into a wet paste, which messes with your batter’s texture. You want little cherry specks—not cherry soup.
• Let chopped cherries sit on a paper towel for a minute to absorb excess juice.
  Too much moisture can make your cake gummy.

Step 3: Make the Batter

In a large mixing bowl, combine:

• 1 box white cake mix
• 1/2 cup melted salted butter
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup water
• 1/2 cup maraschino cherry juice
• Finely chopped cherries

Mix gently until everything is combined. Don’t worry about a few lumps.

Why gently? Overmixing develops gluten. That’s great for bread—not cake. You’re aiming for a tender crumb, not chewiness.

Step 4: Bake

• Pour the batter evenly into your prepared baking pan.
• Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.

Pro tip: If the cake still jiggles in the center or the toothpick comes out sticky, give it another 2–3 minutes—but don’t overbake or it’ll dry out.

• Remove from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Cool means room temperature—not “kind of warm.” Frosting a warm cake causes melting and sliding.

Step 5: Make the Cherry Buttercream

In a medium bowl (or stand mixer):

1. Beat 1 stick of softened butter until light and fluffy.
   This aerates the butter, giving you that smooth, whipped texture.
2. Gradually add 1 lb. powdered sugar, 1 cup at a time, mixing on low to avoid sugar clouds.
3. Add 1 tablespoon maraschino cherry juice for flavor and color.
4. Drizzle in 2–4 tablespoons of milk, little by little, until the frosting is soft but spreadable.

Taste and tweak. Want it thicker? Add more sugar. Too stiff? A splash of milk will fix it.

It should be smooth, creamy, and a pale pink color—spreadable but able to hold a swirl.

Step 6: Frost and Decorate

• Use a spatula to generously frost the cooled cake.
  
• Top with extra maraschino cherries, whole or halved, for that classic vintage bakery look.

Let the frosting set for about 20 minutes before slicing for cleaner cuts. If you’re fancy, add some sprinkles or grated white chocolate for flair.

Make It Yours: Variations and Tips

Want a Layer Cake?

• Divide the batter evenly between two 8-inch round pans.
• Bake for 20 minutes, checking early for doneness.
• Cool layers completely before frosting and stacking.

This makes it more formal—great for birthdays or special occasions.

Add-ins That Work:

• Mini chocolate chips – for a cherry-chip-chocolate combo. Stir in 1/2 cup with the chopped cherries.
• Almond extract – enhances cherry flavor. Add 1/4 teaspoon alongside the vanilla.

Make Ahead?

• Yes! You can bake the cake one day ahead and store it (unfrosted) wrapped tightly at room temp.
• Frost just before serving for the freshest texture and best presentation.

Common Mistakes to Avoid

• Don’t overmix the batter – You want soft, airy cake, not rubbery bricks.
  
• Don’t frost a warm cake – The buttercream will melt and slide.
  
• Skip the cherry juice, and you’ll lose flavor – It’s key to that classic cherry chip taste.

Nutrition Info (Per Serving – 1/15 of cake)

Nutrient	Amount
Calories	368 kcal
Carbs	58g
Sugar	46g
Fat	14g
Saturated Fat	8g
Protein	2g
Sodium	323mg

FAQ: Cherry Chip Cake Recipe

Can I make cherry chip cake without a mix?

Absolutely. You can use a white or yellow cake base from scratch. Just fold in chopped cherries and cherry juice as you would with the mix.

What is cherry chip cake?

It’s a retro cake made with white cake and chopped maraschino cherries (“chips”). The flavor is sweet, lightly fruity, and totally nostalgic.

Is this cherry chip cake recipe easy?

Yes! This is an easy cherry chip cake recipe great for beginners and still impressive enough for birthdays.

Can I use fresh cherries?

Not really. They’re too wet and don’t have the same flavor. Stick with maraschino for that classic cherry chip cake vibe.

How long will cherry chip cake last?

Stored covered in the fridge, it’ll stay moist and tasty for 3–4 days.

Conclusion: This Is the Cherry Chip Cake You’ve Been Craving

There’s something magical about cherry chip cake. Maybe it’s the pink specks or that buttery frosting—but more than anything, it’s the memories. And this recipe for cherry chip cake brings all that flavor back with just the right balance of shortcut and homemade care.

It’s simple enough for a weeknight bake, but nostalgic enough to feel special. And if you love easy retro-style bakes, you might also enjoy this cozy Easy Applesauce Coffee Cake Recipe it’s moist, spiced just right, and perfect with your morning cup.

Try this cherry chip cake once, and it’ll be your go-to. Whether you’re baking for a party or just because it’s Tuesday, this is the kind of cake that makes people smile.

Go make it. Then come back and tell me how it turned out. I bet there won’t be a crumb left.