Cherry Chip cake was the cake of my childhood! I bet you can’t eat just one piece.
This Cherry Chip cake was made by my mom for just about every birthday of mine and my brothers growing up. Actually she stills tries to make it once in a while for my brother Josh, he requests it.
Below is a photo of me and the cherry chip cake my mom made me for my 5th birthday. I remember one year she decorated the cake with jelly beans, which was huge to me because I was never allowed candy.
Here is an old ad I found that has the cherry chip cake concept. The nuts in this actually sound really good! I also saw another cherry chip cake with chocolate chips in it, that’s on my must make list!
I like to use butter instead of oil and some of the maraschino cherry juice instead of all water.
My mom always used a mini food processor to chop the cherries. I personally hate washing gadgets like that, so I chop them by hand. I like to chop the cherries very finely.
The frosting is also my moms recipe. She used butter, powdered sugar, a touch of the cherry juice and warm milk. I don’t warm the milk myself, I feel it makes the frosting too soft.
I hope you enjoy this family recipe of mine. Stay tuned for more recipes. Have a great week.
Cherry Chip Cake
For the cake
- 15.25 oz. white cake mix
- 6 oz. maraschino cherries (use juice for batter and frosting)
- 1/2 cup salted butter, melted
- 3 eggs
- 1 tsp. vanilla extract
- 1/2 cup water
- 1/2 cup maraschino cherry juice (from jar above)
For the cherry buttercream frosting:
- 1 stick butter, room temperature
- 1 lb. powdered sugar
- 4 Tbsp. milk (add this slow, may not need it all)
- 1 Tbsp. maraschino cherry juice (from jar above)
- more cherries if desired
- Preheat the oven to 350 degrees.
- Drain the cherry juice into a bowl or measuring up. Place the cherries on a cutting board and chop very finely.
- In a medium-sized bowl, add the cake mix, chopped cherries, melted butter, eggs, vanilla, water and a half cup cherry juice. Mix together with a whisk or an electric mixer. Do not over mix, some lumps are ok.
- Spray a 9x13 pan with non-stick spray. Add the batter and smooth into an even layer.
- Bake for about 25 minutes or until a toothpick comes out clean when stuck in the center of the cake.
- Let the cake cool on a cooling rack
- In a medium-sized bowl add the butter, powdered sugar, and a tablespoon of cherry juice. Start blending together with an electric mixer. Add the milk slowly, you may not need it all.
- Spread the frosting onto the cooled cake evenly. Top with cherries if desired.
- Note- this cake can be made into a round layered cake. Follow the box directions for timing.
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