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Home » Dessert » Cakes » Cherry Chip Cake

Cherry Chip Cake

January 31, 2019 by Sarah Olson 13 Comments

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Cherry Chip Cake
Cherry Chip Cake

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.

Cherry Chip Cake

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.

Cherry Chip Cake

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!

Cherry Chip Cake

I like to use butter instead of oil and some of the maraschino cherry juice instead of all water.

Cherry Chip Cake

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.

Cherry Chip Cake

I love to use a 9×13 pan for this recipe, makes frosting the cake easy!

Cherry Chip Cake

The frosting is also my mom’s 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.

How to make Cherry Chip Cake:

You will need these ingredients:

For the cake:

  • 15.25 oz. white cake mix
  • 6 oz. jar 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 (1/2 cup)
  • 1 lb. powdered sugar
  • 4 tablespoons milk (add slow, may not need all of it)
  • 1 Tbsp. maraschino juice
Cherry Chip Cake

Directions:

  • Preheat the oven to 350 degrees.
  • Drain the cherry juice into a bowl or measuring cup. 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 9×13 pan with non-stick spray. Add the batter and smooth it 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.
Cherry Chip Cake

The cake can also be made into two 8-inch layer cakes and there is enough frosting in this recipe to cover it.

Cherry Chip Cake

I hope you enjoy this family recipe of mine. Stay tuned for more recipes. Have a great week.

Cherry Chip Cake
Print Pin
5 from 7 votes

Cherry Chip Cake

White cake mix with maraschino cherries and buttercream frosting.
Course Dessert
Cuisine American
Keyword cherry chip cake
Prep Time 20 minutes
Cook Time 25 minutes
1 hour
Total Time 45 minutes
Servings 15
Calories 368kcal
Author Sarah Olson

Ingredients:

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)

For topping:

  • more cherries if desired
US Customary – Metric

Instructions:

  • Preheat the oven to 350 degrees.
  • Drain the cherry juice into a bowl or measuring cup. 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 9×13 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.

How to Video:

Recipe Notes:

This cake can be made into a round layered cake. Follow the box directions for timing. 
Nutritional Values are approximate. Please use your own calculations if you require a special diet. The values below are for 1/15 of the recipe.

Nutrition:

Calories: 368kcal | Carbohydrates: 58g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 65mg | Sodium: 323mg | Potassium: 37mg | Sugar: 46g | Vitamin A: 435IU | Calcium: 82mg | Iron: 0.8mg
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Filed Under: Cakes Tagged With: cake, cherries, cherry, dessert

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Comments

  1. Susan says

    July 4, 2020 at 7:14 am

    5 stars
    Thank you so much for sharing! I made this for my son’s birthday and it was amazing. Everyone came back for seconds. I served this with black cherry ice cream with, of course, a cherry on top! Thanks again for sharing your mom’s recipe!

    Reply
  2. Stephanie says

    July 25, 2020 at 3:36 pm

    5 stars
    Love this recipe for cake and cupcakes. I add almond extract to my frosting as well.

    Reply
  3. Terri says

    August 3, 2020 at 5:28 pm

    5 stars
    I have made my husband a boxed cherry chip cake for years for his birthday. I will never go back to boxed again after this. Delicious and so very easy. Thank you for sharing!

    Reply
  4. Roxy B. says

    October 11, 2020 at 7:13 pm

    Just made this and it was amazing!!!! The cake is so soft and has a delicious flavor.

    Reply
  5. Rebecca says

    November 14, 2020 at 8:23 pm

    Hi. I would like to know the measurements and timing for a 6inch round pan cake?

    Reply
    • Sarah Olson says

      December 19, 2020 at 1:56 pm

      Hi, I can’t say without retesting. I usually fill a pan half way. You can rebake again with the leftover batter.

      Reply
  6. Carole says

    December 19, 2020 at 8:08 am

    Can I put in all cherry juice no water??

    Reply
    • Sarah Olson says

      December 19, 2020 at 1:48 pm

      Yes, this will work fine!

      Reply
  7. Brandy says

    December 23, 2020 at 3:47 pm

    5 stars
    You have to try this with chocolate frosting. Tastes like a chocolate covered cherry! Thank you for the recipe! Haven’t been able to find cherry chip cake mix in years.

    Reply
  8. Sylvia Guillen says

    February 12, 2021 at 12:31 pm

    Can I add cherry extract to the batter?

    Reply
    • Sarah Olson says

      February 23, 2021 at 7:31 am

      Yes, that will work great.

      Reply
  9. Scott says

    February 26, 2021 at 7:56 am

    Hi. I’m curious of you follow instructions on box PLUS your recipe or just your recipe, because the cake calls for oil on the box but your recipe does not… thank yoi

    Reply
    • Sarah Olson says

      February 26, 2021 at 12:36 pm

      No, just use the dry mix and my wet ingredients. I use butter instead of oil.

      Reply

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