Description
This cherry chip cake recipe is a classic dessert that combines moist pink cake layers filled with finely chopped maraschino cherries and topped with a silky cherry buttercream frosting. Perfect for celebrations or as a nostalgic treat, this cake is as beautiful as it is delicious!
Ingredients
Scale
For the Cake:
- 1 box of white cake mix (15 oz)
- ½ cup maraschino cherry juice (from the jar)
- ½ cup water
- ½ cup vegetable oil
- 3 large eggs
- 1 cup finely chopped maraschino cherries (patted dry)
For the Frosting:
- 2 cups unsalted butter (softened)
- 8 cups powdered sugar
- 1 tsp vanilla extract
- 3 tbsp maraschino cherry juice
- 2–3 tbsp milk (adjust for consistency)
Optional Garnish:
- Whole maraschino cherries for topping
- Shaved chocolate or sprinkles
Instructions
- Prepare the Cake Batter:
- Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large bowl, mix the cake mix, cherry juice, water, vegetable oil, and eggs until just combined.
- Gently fold in the chopped maraschino cherries.
- Bake the Cake:
- Divide the batter evenly between the prepared pans.
- Bake for 24–28 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool completely on a wire rack before frosting.
- Make the Frosting:
- Beat the butter in a large mixing bowl until creamy.
- Gradually add the powdered sugar, vanilla extract, cherry juice, and milk until smooth and spreadable.
- Adjust the consistency by adding more powdered sugar or milk as needed.
- Assemble the Cake:
- Place one cake layer on a serving plate and spread a layer of frosting on top.
- Add the second layer and frost the top and sides of the cake.
- Decorate with piping swirls, whole cherries, or sprinkles as desired.
- Serve and Enjoy:
- Chill the cake slightly before serving for cleaner slices.
Notes
- Dry Cherries Thoroughly: Excess moisture can affect the cake’s texture. Pat the cherries dry with paper towels.
- Customize the Color: Add a drop of red food coloring to enhance the cake’s pink hue.
- Storage: Store the cake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices.
- Prep Time: Prep Time: 15 minutes
- Cook Time: Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12 slices
- Calories: 420 kcal
- Sugar: 45 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Carbohydrates: 58 g
- Protein: 3 g
- Cholesterol: 70 mg
Keywords: cherry chip cake, pink cake recipe, maraschino cherry dessert, cherry buttercream frosting, easy party cake