This pink cherry chip cake, topped with fluffy vanilla buttercream, is everything you’ve been craving! It’s a homemade twist on that retro boxed cake mix favorite, but even better. The soft, sweet cherry flavor and the smooth buttercream frosting come together in the most irresistible way. Once you try it, you’ll never want to go back to the box!
Craving more retro desserts? Check out my Grandma’s White Cake or Strawberry Crunch Cake for more old-school sweet treats.
Table of Contents
Growing up, my mom always let us pick our birthday cake flavor from the aisle of cake mixes at the store. There were so many options, but I always went for cherry chip without a second thought.
For anyone who’s never tried it, cherry chip cake is a light, fluffy pink cake filled with little bits of maraschino cherries. It’s subtly sweet with a perfect hint of cherry, and when you add that classic buttercream frosting on top? It’s like a little slice of heaven. Even now, it’s still one of my all-time favorites!
A Homemade Twist on a Retro Favorite!
If you’re craving a nostalgic treat with a homemade twist, this cherry chip cake is an absolute must-try! Whether you can’t find the boxed mix (it’s getting pretty tough to find these days) or you just want to try something new from scratch, this recipe is the perfect answer. The cake itself is soft, full of flavor, and oh-so-pretty, topped with a fluffy whipped buttercream that makes every bite melt in your mouth. Trust me, once you make this, you’ll fall in love with it just like I did!
For more nostalgic inspiration, learn about the history of boxed cake mixes from Bon Appétit—it’s a fun read!
Ingredients you’ll need
Ready to bake up something delicious? Here’s everything you’ll need to make this mouthwatering homemade cherry chip cake :
- Maraschino cherries— you’ll need one 10-oz jar
- Unsalted butter
- Granulated sugar
- Egg whites
- Cake flour— necessary for a super tender and fluffy cake
- Buttermilk
- Vanilla extract and almond extract
- Baking powder and baking soda
- Powdered sugar
- Heavy cream
Rosie’s Tip: Use cake flour for that bakery-soft texture. Not sure what makes cake flour special? This guide to flour types from King Arthur Baking breaks it all down.
Here’s how to make that dreamy cherry chip cake
Step 1: Prep the cherries.
Start by chopping up those maraschino cherries. Drain all the juice, give them a good pat down with a paper towel, and then use a food processor to chop them up really fine. Be careful though – larger pieces will sink to the bottom of the cake, and we want all those juicy bits spread out evenly!
Step 2: Make the cake batter.
This cake comes together using the creaming method. Grab your electric mixer and beat the butter and sugar until it’s light, fluffy, and pale in color. Add in the egg whites and your extracts for that sweet, fragrant flavor. Then, alternate adding in the dry ingredients and the buttermilk, mixing gently until it’s all just combined. Don’t overmix, though – you want it light and tender! Finally, gently fold in those chopped cherries.
Step 3: Bake!
Divide the batter between your cake pans, and pop them in the oven. Bake until the cake looks set, and when you press gently in the center, it bounces back. Let the cake layers cool completely before frosting.
Step 4: Make the frosting.
Now for the fun part! Beat your frosting ingredients until smooth and fluffy – it’s going to be so creamy. If you want that beautiful pink color, just stir in a little of the leftover cherry juice for a pop of color and flavor!
Step 5: Assemble the cake.
Once the cake layers are cool, layer the frosting between them. Use the rest of the frosting to cover the cake and decorate it however you like. Top it off with some maraschino cherries for that perfect finishing touch.
Step 6: Slice and enjoy!
You can dive into this beauty right away, and it’s best eaten within a day or two of baking. Keep it at room temperature, but if your kitchen’s warm or you want those slices to be nice and neat, pop it in the fridge.
Now, grab a slice and enjoy every bite of this sweet, cherry-filled delight!
Frequently Asked Questions
1. What does cherry chip cake taste like?
Cherry chip cake tastes like a delightful mix of sweet, fruity cherry flavor with a subtle almond hint, all wrapped up in a moist, soft cake. The cherry chips add a nice little burst of sweetness in every bite, making it the perfect balance of fruity and rich. It’s like a little slice of joy!
2. Why is it called cherry chip cake?
It’s called cherry chip cake because of the signature cherry-flavored chips mixed into the batter. These little chips give the cake its vibrant cherry flavor and a fun texture, making each bite a sweet treat.
3. Does Walmart sell cherry chip cake mix?
Yes! Walmart does sell cherry chip cake mix, and it’s a favorite for many home bakers. You can find it in their baking aisle, ready to make your cake-making experience super easy and delicious.
4. Can I add maraschino cherries to cake mix?
Absolutely! Adding maraschino cherries to your cake mix can give it even more cherry flavor and moisture. Just chop them up and fold them into the batter for an extra burst of sweetness in each bite. It’s a fun twist that makes your cherry chip cake even more irresistible!
Cherry Chip Cake
Equipment
- Electric mixer
- 8-inch cake pans
- Food processor
Ingredients
For the cake:
- 10 oz jar maraschino cherries
- 1 cup unsalted butter softened at room temperature
- 2 cups granulated sugar
- 4 large egg whites at room temperature
- 2 tsp vanilla extract
- ¼ tsp almond extract
- 3 cups cake flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ cup buttermilk at room temperature
- 2 tablespoons maraschino cherry juice
For the buttercream frosting:
- 1 cup unsalted butter softened at room temperature
- 4 cups powdered sugar
- ¼ cup heavy whipping cream
- 1 tsp vanilla extract
- ¼ tsp almond extract
Instructions
- Drain the maraschino cherries thoroughly, and don’t forget to save that juice – you’ll need it later! Pat the cherries dry, then either toss them in a food processor or chop them finely with a knife. Aim for pieces about the size of large sprinkles, as bigger chunks might sink to the bottom. Set them aside – we’re getting closer!
- Preheat your oven to 350°F (175°C). Butter and flour two (or three) 8-inch round cake pans, or use baking nonstick spray. I like to line the bottom with parchment paper too – just to be safe!
- In a stand mixer (with the paddle attachment) or with a hand-held mixer, beat the butter and sugar together on high speed until light, fluffy, and dreamy – about 3-4 minutes. Scrape the bowl down, then add the egg whites one at a time, mixing well after each. Add your vanilla and almond extracts and let it all come together.
- In a separate bowl, combine the cake flour, baking powder, baking soda, and salt. Take the maraschino cherry juice and add it to the buttermilk, stirring until you get a lovely light pink color. Now, add the flour mixture to the wet ingredients in 3 parts, alternating with the buttermilk mixture. Mix gently, scraping down the bowl as needed.
- Once it’s all together, gently fold in those chopped maraschino cherries. Be careful not to overmix – we want the cherries evenly spread out but not lost in the batter.
- Divide your batter evenly between the cake pans. Pop them in the oven and bake for about 30-35 minutes (or 25-30 minutes for three thinner layers). You’ll know it’s done when the center domes slightly and springs back when gently pressed. Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
- To make the buttercream, place the butter, powdered sugar, heavy cream, vanilla extract, and almond extract in the bowl of your stand mixer (or use a hand-held mixer). Start on low speed to avoid a sugar storm, then increase to high and beat for about 4-5 minutes until it’s smooth and fluffy.
- Now, it’s time to layer! Place one of the cooled cake layers on a plate or cake stand. Spread ½-1 cup of that luscious buttercream frosting on top. Add the second cake layer, then cover the top and sides with the remaining frosting.
- Store your beautiful cherry chip cake in an airtight container at room temperature for up to 4 days. If it’s a warm day, or you prefer firm slices, pop it in the fridge.And there you have it – a sweet, fluffy, cherry-filled delight! Enjoy every bite!
Notes
Butter, buttermilk, and egg whites should all be at room temperature for the fluffiest, tallest cake. It’ll really make a difference! Just pull them out about an hour before baking. (Quick tip: Eggs are easier to separate when cold, so don’t worry about that!) Accurate measurements are key!
For the perfect cake texture, measure your flour correctly using the spoon and level method (or grab a digital scale for precision!). Trust me, it makes a world of difference. What to do with leftover egg yolks?
If you end up with extra egg yolks, no worries! Store them in the fridge for about a week, or freeze them for later use. Simply whisk 4 yolks with a teaspoon of sugar (it prevents them from gelatinizing) and store in a ziplock bag for up to a month. When you’re ready, just thaw in the fridge and use them in other baking recipes! How to keep your cherry chips from sinking to the bottom:
Chop those maraschino cherries finely – the smaller, the better. A food processor works wonders, just pulse 7-10 times, scraping down the sides as needed. And make sure those cherries are evenly distributed through the batter. They’re a bit sticky and love to cling together, so a little care here will keep them nicely spread out! Want pink frosting?
It’s easy! Just add 1 tablespoon of that reserved cherry juice and reduce the heavy cream to 3 tablespoons. It’ll give you that perfect pink hue and a subtle cherry flavor. With these little tips, you’re all set to bake the most perfect cherry chip cake ever! Enjoy!
