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.
I love to use a 9×13 pan for this recipe, makes frosting the cake easy!
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
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.
The cake can also be made into two 8-inch layer cakes and there is enough frosting in this recipe to cover it.
I hope you enjoy this family recipe of mine. Stay tuned for more recipes. Have a great week.
Cherry Chip Cake
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
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.
Susan says
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!
Stephanie says
Love this recipe for cake and cupcakes. I add almond extract to my frosting as well.
Terri says
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!
Roxy B. says
Just made this and it was amazing!!!! The cake is so soft and has a delicious flavor.
Rebecca says
Hi. I would like to know the measurements and timing for a 6inch round pan cake?
Sarah Olson says
Hi, I can’t say without retesting. I usually fill a pan half way. You can rebake again with the leftover batter.
Carole says
Can I put in all cherry juice no water??
Sarah Olson says
Yes, this will work fine!
Brandy says
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.
Sylvia Guillen says
Can I add cherry extract to the batter?
Sarah Olson says
Yes, that will work great.
Scott says
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
Sarah Olson says
No, just use the dry mix and my wet ingredients. I use butter instead of oil.
Terri Rick says
We could not find a Cherry Chip cake mix for my son-in-laws birthday and found this recipe. It worked great… only problem is our jar of cherries only had 1/4 cup of juice.. plan on buying an extra jar for the juice. This was a great recipe an a keeper. The cake was so much better than the Cherry Chip Box Recipe.. the Cherry flavor was much better.