How to Make a Cherry Chip Cake Recipe with White Cake Mix and Cherry Frosting
A Cherry Chip Cake That Hits Different
Let’s be honest—there’s just something about a cherry chip cake that feels like a memory. Maybe it’s because you spotted Betty Crocker’s Cherry Chip Cake Mix in your grandma’s pantry. Or maybe, like me, you missed the boat on that classic cake mix recipe and are only now discovering how magical it really is. Either way, this is your moment. Because we’re not just revisiting a retro cake—we’re reinventing it.
This isn’t your average pink cake from a box. This is a deeply flavored, homemade cherry chip cake made with love, maraschino cherries, and a swirl of cherry frosting so dreamy it should come with a warning. It’s soft, super moist, and flecked with tiny cherry jewels that turn every slice into a celebration. Think: the cherry chocolate chip cake you always wished someone would bake for your birthday.
Now here’s the twist: you can totally make this cherry chip cake from scratch or start with white cake mix and layer in all the good stuff (looking at you, cherry juice from the jar and mini chocolate chips). Whether you’re baking for nostalgia, for love, or just because you love cherry anything, this recipe delivers.
Over the next sections, you’ll learn how to make cherry chip cake with white cake mix, pipe vintage ruffles like a pro, and build an amazing cake worthy of any birthday cake moment—or just Tuesday. We’ll walk through every step of this homemade cherry chip cake recipe, including shortcuts, tips, and even how to create that cherry on top moment with style.
Let’s make this cake, shall we?
Cherry Chip Cake Recipe Card (with White Cake Mix or From Scratch)
- Prep Time: 45 minutes
- Cook Time: 30–35 minutes
- Cool Completely Time: 3 hours
- Total Time: ~4 hours 15 minutes
- Yield: 15 slices
- Difficulty: Intermediate
- Recipe Tags: homemade cherry chip cake, cherry cake recipe, cake with white cake mix, cherry frosting, cake mix recipe, cherry chip cake mix, birthday cake, vintage cake decorating
Make This Cherry Chip Cake with Cherry Frosting
Whether you’re using a boxed cake mix or making a cherry chip cake recipe from scratch, this guide walks you through everything: the moist cake layers, cherry-flecked batter, and that luscious cherry frosting. It’s a cherry chip cake you’ll want to bake again and again.
Ingredients to Make This Cherry Chip Cake with White Cake Mix or From Scratch
This homemade cherry chip cake is built on bright flavor and color — thanks to maraschino cherries, a touch of cherry juice, and the option to go full DIY or start with a trusty white cake mix. Below, you’ll find everything you need for the cake, the luscious cherry frosting, and that nostalgic, pink cake aesthetic.
For the Cherry Chip Cake
(Makes one 3-layer 8-inch cake or one large sheet cake)
- 3/4 cup maraschino cherries (about 32), finely chopped
- 1/2 cup maraschino cherry juice (a.k.a. reserved cherry juice from the jar)
- 3/4 cup buttermilk (or 3/4 cup milk + 2 tsp vinegar)
- 2 1/2 cups sifted cake flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (room temp)
- 1 1/2 cups granulated sugar for the cake
- 4 large egg whites
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 2 tsp all-purpose flour (for tossing with chopped maraschino cherries)
- Optional: 1/4 cup mini chocolate chips for a cherry chocolate chip twist
- Optional: Swap above for 1 box white cake mix (adjust wet ingredients as needed)
For the Cherry Frosting (Cherry-Almond Buttercream)
- 2 cups unsalted butter (room temp)
- 7 cups powdered sugar
- 1/4 cup cherry juice
- 3 Tbsp heavy cream (room temp)
- 1 1/2 tsp almond extract
- 1/4 tsp salt (adjust to taste)
How to Make a Homemade Cherry Chip Cake Recipe from Scratch
Whether you’re recreating Crocker’s Cherry Chip Cake Mix memories or starting fresh with cake flour and real maraschino cherries, this method gives you a moist, fluffy cherry chip cake with vintage soul. Here’s how to make this cherry chip cake the right way — without skipping flavor or fun.
Step-by-Step Cake Instructions
- Prep your pans and ingredients.
Preheat the oven to 350°F (177ºC). Spray and line three 8-inch round cake pans (or two for a taller layer cake) with parchment paper. These will be your prepared cake pans.
- Drain and chop the cherries.
Place your maraschino cherries in a sieve to drain, saving the cherry juice. Finely chop the cherries, then toss them with 2 tsp flour. This keeps them from sinking to the bottom of the cake.
- Mix dry ingredients.
In a bowl, combine the sifted cake flour, baking powder, and salt. Set aside. - Cream butter and sugar.
In a stand mixer, beat butter on high until fluffy. Add granulated sugar and cream together for 2–3 minutes. Then add the egg whites one at a time, mixing until just combined.
- Add liquids and mix on low.
Pour in the oil and vanilla, beat until smooth. In a separate cup, combine milk and cherry juice (about 3/4 cup total). Alternate adding the dry mix and cherry milk, and mix on low speed until smooth. Do not overmix — or the cake will be dry. - Fold in the cherries.
Gently fold the chopped maraschino cherries (and optional mini chocolate chips for a cherry chocolate chip upgrade) into the cake batter.
- Divide and bake.
Pour batter evenly between the prepared cake pans. Tap each one to level. Bake for 30–35 minutes, until the center of the cake comes out clean with a toothpick. If not, add a few more minutes until the cake comes out clean.
- Cool completely.
Let the cakes rest for 10 minutes in the pans, then remove and transfer to a rack to cool completely before frosting. This ensures your frost holds firm and doesn’t melt into the layers.
Shortcut: Make the Cake with White Cake Mix
Want a faster path to a retro favorite? Just combine the cake mix with eggs, oil, water, and a splash of maraschino cherry juice for that cherry flavor kick. Toss in maraschino cherries and voilà — the perfect cherry cake without fuss.
FAQ: Can I Make This Cherry Chip Cake in a Sheet Pan?
Yes! This batter works beautifully as a sheet cake. Just use a 9×13 pan, adjust baking time to 35–40 minutes, and test until the center of the cake comes out clean. It’s great for parties or easy slicing.
How to Frost and Decorate Your Cherry Chip Cake
This is where your homemade cherry chip cake turns from tasty to unforgettable. Whether you’re going full-on vintage cake decorating with lambeth piping or just want that cloud-like swirl of cherry frosting, this section will guide you through every detail — from smoothing the cake layer to placing the final cherry on top.
Frosting the Cake with Cherry-Almond Buttercream
Start with a completely cool cake — no cheating here. Warm cake and icing don’t mix. Use an offset spatula to add a thin crumb coat of your cherry frosting (a.k.a. cherry-almond buttercream). This locks in crumbs and gives you a smooth base. Place the cake in the fridge to chill for 20–30 minutes. You’ll thank yourself later.
Next, frost the top and sides of the cake generously. Smooth it out using a bench scraper or spatula, spinning the cake stand as you go. If you’re after that swoopy, old-school vibe, don’t worry about perfect lines — a few buttery waves only add charm.
Optional: Vintage Cake Decorating with Lambeth Piping
Want to make this cherry chip cake look like it came out of a 1950s bakery window? Lambeth piping is your move.
- Chill your frosted cake for 30 minutes.
- Thicken some of the frosting with extra powdered sugar.
- Use two piping tips (Wilton 4B for shells, 104 for ruffles).
- Use a paper template and glass rim to lightly mark garland placement on the top of the cake and upper sides.
- Pipe swirls, ruffles, and borders, working symmetrically.
Finish it off by pressing maraschino cherries gently into the piping where the garlands meet — just make sure they’re thoroughly dried to avoid streaks or leaks. That’s your literal cherry on top.
Assembly Tips for a Moist Cherry Chip Cake
- Place the first cake layer on your plate or cake stand.
- Add a scoop of cherry frosting and spread evenly to the edges.
- Repeat with the second cake layer, then the third.
- Add the second cake layer on top with care — press gently from the center of the cake outward.
Pro Tip: Keep the Cake Fresh
Store any leftover cake in an airtight container. If chilled, let it sit at room temp for 30 minutes before serving to revive that soft, moist cake texture.
What icing should I use for cherry chip cake?
A smooth cherry frosting like cherry-almond buttercream complements the cherry flavor best. Want a twist? Try a chocolate frosting for that decadent cake with chocolate vibe — especially if you added mini chocolate chips to the batter.
Tips & Tricks for a Fluffy Cherry Chip Cake
Let’s be real: baking a great cake isn’t just about following instructions — it’s about knowing the little things that actually make a difference. Whether you’re baking your first homemade cherry chip cake or you’ve made a hundred, these pro tips will help you get the most flavor, fluff, and flawless finish from your cherry chip cake recipe.
Moisture Matters (and Cherry Juice Helps)
- Always use room temperature ingredients. Cold butter or eggs = uneven cake batter.
- Add a little extra cherry juice if your batter seems too stiff — it boosts the cherry flavor and keeps the crumb tender.
- Don’t overmix. Once you’ve added flour, mix on low just until things come together. Overmixing ruins that moist cake texture fast.
Cake Prep That Pays Off
- Grease your cake pans and line them with parchment. It’s not optional — it’s the insurance policy your favorite cake deserves.
- Use a kitchen scale to divide the batter evenly between the prepared cake pans. This keeps your cake layers uniform and stable.
Timing Is Everything
- Pull your cake when the center of the cake comes out clean, not dry. A few moist crumbs on the tester are perfect.
- Always let your cake cool completely before frosting. Warm cake and icing equals slip ‘n slide layers.
Cherry Details that Make the Cake
- Pat your maraschino cherries dry before chopping or decorating — too much cherry juice can turn your frosting runny.
- Want a more intense cherry flavor? Add 1/4 tsp cherry extract to your frosting or batter.
- For color control, opt for clear maraschino cherry juice rather than dyed red versions if you prefer a pale pink cake.
Storage & Leftovers
- Keep the cake in an airtight container on the counter for 1–2 days or refrigerate for up to a week.
- Yes, you can freeze the cake layers ahead! Wrap them tightly and freeze up to 2 months — just thaw and make this recipe whenever you’re ready.
- Got leftover cake? Crumble it into parfaits or mix with frosting for cake pops.
What if I can’t find cherry chip cake mix?
No worries. This recipe nails the flavor of cherry chip cake mix without the box. But if you’re nostalgic, check online — you might still find cherry chip cake mix at Walmart or specialty shops.
Variations of This Homemade Cherry Chip Cake Recipe
Sometimes you want the classic, other times you want to shake things up. Whether you’re baking for allergies, dietary preferences, or just feel like riffing on the classic cherry cake recipe, these easy variations let you make this homemade cherry chip cake truly yours — without losing the nostalgia or flavor.
Vegan & Dairy-Free Cherry Cake Options
- Swap the butter with a plant-based alternative and use coconut cream in place of heavy cream.
- For egg-free, use aquafaba (chickpea brine) — 3 Tbsp per egg white.
- Use dairy-free milk + vinegar in place of buttermilk.
- Double-check your white cake mix or make it from scratch if you’re avoiding hidden dairy.
Gluten-Free Cherry Chip Cake
- Sub the cake flour with a gluten-free baking blend (1:1 works best).
- Add 1/2 tsp xanthan gum if your flour doesn’t already include it — this helps with structure and prevents a crumbly cake layer.
Flavor Swaps: Make a Cherry Chocolate Chip or Sheet Cake
- Add mini chocolate chips to the batter for a cherry chocolate chip twist.
- Frost with a silky chocolate frosting instead of cherry buttercream to turn this into a cake with chocolate richness.
- Turn this into a sheet cake using a 9×13 pan — just adjust the baking time slightly longer and skip the layering drama.
Bonus Customizations
- Try almond buttercream without the cherry juice for a nutty, pale pink finish.
- Fold in chopped dried cherries or use cherry filling between layers for added bite.
- Want a brighter flavor pop? Mix a little reserved cherry juice into each cake layer as you frost for a juicy upgrade.
What can I substitute for cherry chips in baking?
Use chopped maraschino cherries, dried cherries, or even white chocolate chips. The goal? Get sweet, chewy bursts in your cake batter — and a retro vibe in every bite.
Cherry Chip Cake Recipe (From Scratch)
Cherry Chip Cake (With White Cake Mix)
A nostalgic cherry chip cake made with maraschino cherries, cherry juice, and a dreamy cherry frosting. Make it from scratch or with white cake mix!
Ingredients
For the Cherry Chip Cake
- ¾ cup maraschino cherries, finely chopped
- ½ cup maraschino cherry juice
- ¾ cup buttermilk (or ¾ cup milk + 2 tsp vinegar)
- 2½ cups sifted cake flour
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, room temp
- 1½ cups granulated sugar
- 4 large egg whites
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 2 tsp all-purpose flour (for tossing cherries)
- Optional: ¼zcup mini chocolate chips
- OR: 1 box white cake mix (adjust liquids per box instructions)
For the Cherry Frosting
- 2 cups unsalted butter, room temp
- 7 cups powdered sugar
- ¼ cup cherry juice
- 3 Tbsp heavy cream
- 1½ tsp almond extract
- ¼ tsp salt
Instructions
Notes
- For sheet cake version: Use a 9x13 pan and bake for 35–40 minutes.
- For cupcakes: Fill liners ⅔ full and bake for 18–22 minutes.
- Optional Lambeth piping: Chill frosted cake, use Wilton 4B & 104 tips, and decorate with ruffles and cherries.
Nutrition Information:
Yield: 15 Serving Size: 1 SliceAmount Per Serving: Calories: 480Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 55mgSodium: 180mgCarbohydrates: 62gNet Carbohydrates: 61.5gFiber: 0.5gSugar: 47gSugar Alcohols: 0gProtein: 3g
Nutrition information is estimated based on standard ingredients and serving size. For the most accurate data, consult your nutrition app or tools.
Frequently Asked Questions About Cherry Cake and Frosting
Every great cake comes with a few “wait, what if…” moments — and this cherry chip cake is no exception. Below are real questions from real bakers, whether they’re craving that vintage cherry flavor or eyeing the last jar of maraschino cherries at the store.
Did Betty Crocker discontinue Cherry Chip Cake Mix?
Yes — but only in some regions. While Betty Crocker’s Cherry Chip Cake Mix can be tricky to find in stores, some retailers (like Walmart or specialty shops) occasionally restock it. Still, this recipe for cherry chip cake offers a made-from-scratch option that actually tastes better.
Can I add maraschino cherries to cake mix?
Absolutely. Just drain and chop them first, then toss them in flour before adding to your boxed cake mix. The flour keeps the cherries from sinking to the bottom of the cake during baking.
What icing should I use for cherry chip cake?
The best match is a fluffy cherry frosting like the cherry-almond buttercream in this post. Want something richer? Go with a silky chocolate frosting for a layered cake with chocolate contrast.
What does cherry chip cake taste like?
Imagine a white cake mix infused with subtle almond and sweet cherry notes, dotted with chewy maraschino cherry pieces. Some say it’s like birthday cake met a cherry snow cone — others just call it their favorite cake.
Can I make this recipe as cupcakes or a loaf?
Yes! For cupcakes, fill liners 2/3 full and bake for 18–22 minutes. For a loaf-style twist, pour the cake batter into a greased 9×5 pan and bake a bit longer. Just test the center of the cake — it’s done when it comes out clean.
Nutrition Facts for Cherry Chip Cake with White Cake Mix
While this isn’t a “health cake” by any means, knowing what’s inside your homemade cherry chip cake is still helpful — especially if you’re planning portions or working around dietary goals. The numbers below are based on one slice from a 15-slice layer cake.
Per Slice (Approximate)
- Calories: 480
- Total Fat: 24g
- Saturated Fat: 14g
- Cholesterol: 55mg
- Sodium: 180mg
- Total Carbohydrates: 62g
- Sugar: 47g
- Protein: 3g
- Fiber: 0.5g
Values may vary depending on whether you use white cake mix, include mini chocolate chips, or opt for chocolate frosting instead of cherry.
Final Thoughts on Why You Should Make a Cherry Chip Cake Today
There’s a reason this cherry chip cake has never gone out of style — even if you have to search high and low to find cherry chip cake mix these days. Maybe it’s the nostalgic pull. Maybe it’s the perfect balance of maraschino cherries, cherry frosting, and buttery cake layers that melt like memory on your tongue. Or maybe… it’s just really, really good cake.
Whether you’re channeling a vintage vibe with piping and layers or keeping it simple with a sheet cake and a cherry on top, this homemade cherry chip cake delivers joy in every slice. It’s one of those rare cake recipes that feels like a gift — not just to whoever eats it, but to whoever takes the time to make this recipe in the first place.
So if you’ve ever wondered how to make cherry chip cake with white cake mix or wanted to create the best version of Crocker’s Cherry Chip Cake Mix, now you’ve got everything you need — scratch or shortcut, cake stand or cupcake tin.
Make it for someone’s birthday. Make it for your kid who’s never had it. Or honestly? Just make this cake because you can. And because it’s really, truly, your next favorite cake.
More Cake Recipes You’ll Love
If you enjoyed this recipe, don’t miss some of our other favorite cake creations! Whether you’re in the mood for a rich chocolate treat or something light and fruity, there’s something here for every kind of cake lover:
- Try the ultra-moist Berry Chantilly Cake with whipped cream frosting
- Make a batch of Mini Bundt Cakes in lemon, chocolate, or vanilla
- Bake a gluten-free Fluffy Cloud Cake that’s soft as air
- Or go bite-sized with our Easy Cake Pops made from homemade chocolate cake
Explore more sweet ideas and let your next cake adventure begin!