Cherry Chip Cake Recipe Made From Scratch posted by Ashton on May 22, 2026 Pin Share Tweet Email Jump to RecipeOkay you guys, can we talk about this cherry chip cake recipe for a second?! Because I am OBSESSED and I honestly cannot believe it took me this long to make a homemade version. Like, we all grew up with that iconic Betty Crocker boxed cake mix sitting on the grocery store shelf, right? That festive bright pink color, those dreamy cherry chips tucked into every single bite — be still my heart. 💗 But making it completely from scratch? Next-level amazing. Every single member of my family went absolutely wild for it, including my notorious cake-hating husband (yes, really!), and I just know you’re going to feel the same way once you try it. Why This Cherry Chip Cake Recipe Beats the Boxed Mix Don’t get me wrong — I have zero shame about a good boxed mix shortcut. A white cake mix or Betty Crocker cherry chip boxed mix has absolutely saved me on a busy weeknight. But this homemade cherry chip cake delivers enough cherry flavor that you’ll never look back. We’re talking real maraschino cherry juice baked right into the cake batter, finely chopped cherries folded throughout, and a gorgeous pink crumb that screams celebration cake. It’s the best time to ditch the box and go full scratch baker. Plus, you control everything — the kosher salt, the almond extract, the chocolate chips — and your own version of the recipe is always going to taste more special. Trust me on this one! 🍒 Ingredients You’ll Need for This Cherry Cake This recipe uses pretty standard pantry staples, which I love! You’ll need cake flour and all-purpose flour (yes, a mixture — it gives us that tender crumb we’re chasing!), unsalted butter at room temperature, large egg whites, vanilla extract, and almond extract for that signature cherry taste. For the liquid, we’re using a buttermilk mixture — you can also use a mixture of plain Greek yogurt and soured milk in a pinch. Grab a jar of maraschino cherries from the grocery store and save all that maraschino cherry juice — it’s liquid gold here, people. You’ll also want canola oil or vegetable oil, powdered sugar for the buttercream, and if you want that extra pop of color, grab some Wilton’s gel color or pink food coloring. Oh, and don’t forget the chocolate chips and chopped maraschino cherries for folding into the batter! 🎉 How to Make the Cake Layers Okay, let’s get baking! First, prep your cake pans — I line the bottom of the cake pans with parchment paper and grease the sides. Whisk your dry ingredients (flour mixture, kosher salt) in a medium bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat your room temperature unsalted butter on medium speed until fluffy. Add your egg whites and mix on medium-low speed, then pour in your maraschino cherry juice and vanilla. Alternate adding the half of the remaining flour and the buttermilk mixture, starting and ending with flour — don’t skip scraping the sides of the bowl! Fold in your chopped maraschino cherries and chocolate chips by hand. Pour your gorgeous pink cake batter evenly into the baking pans and bake until an instant read thermometer reads done. Cool completely on a wire rack before frosting. If you love cherry desserts, you’ll also flip for this Chocolate Cherry Cola Cake! Making the Cherry Buttercream Frosting Can we talk about this frosting?! I literally can’t even. It’s a dreamy cherry buttercream made with unsalted butter (room temperature — super important!), powdered sugar, a tiny dab of almond extract, heavy cream or generous amount of whipping cream, and more maraschino cherry juice for flavor. Use your hand mixer or the bowl of a stand mixer on medium-high speed until it’s fluffy and light. Add pink food coloring — I love Wilton’s gel color because you only need a tiny dab to hit excellent shades of pink without affecting texture. If you’re feeling fancy, you can mix in a little cream cheese for a tangier frosting. Check out these 50 Swanky Dessert Recipes with Cream Cheese for even more inspo! Adjust mixer speed as needed to get the fluffiest, most spreadable buttercream of your life. 💗 Assembling and Decorating Your Celebration Cake Assembly time — my favorite part! Place your first cake layer on your serving plate and spread half of the cherry filling buttercream on top. Add the second cake layer and apply a thin layer of remaining buttercream all over as your crumb coat — use a kitchen scale if you’re feeling precise! Once chilled, apply the rest of the remaining buttercream generously. For decoration, load a piping bag fitted with a star tip and pipe a shell border or ruffle garland around the edges for a gorgeous finish. Scatter fresh cherries on top for a stunning look. This cherry chip cake recipe is absolutely perfect for Valentine’s Day, birthdays, or honestly any good time worth celebrating! It also pairs beautifully alongside these Chocolate Cherry Thumbprint Cookies for a full cherry dessert spread. Store individual slices in an airtight container. Now go make this — you have to! 🍒🎂 Continue to Content Cherry Chip Cake Recipe Yield: 12 Servings Prep Time: 30 minutes Cook Time: 40 minutes Cooling Time: 40 minutes Total Time: 1 hour 50 minutes This dreamy Cherry Chip Cake is a nostalgic, crowd-pleasing dessert packed with sweet maraschino cherries and mini chocolate chips throughout a tender, fluffy vanilla cake. Topped with a luscious cherry buttercream frosting, it's the perfect showstopper for birthdays, celebrations, or any time you want something a little extra special. Print Ingredients For the Cake 2 ½ cups all-purpose flour 2 ½ teaspoons baking powder ½ teaspoon salt ¾ cup unsalted butter, softened 1 ¾ cups granulated sugar 4 large egg whites, room temperature 2 teaspoons vanilla extract 1 cup whole milk, room temperature ½ cup maraschino cherry juice (from the jar) 1 cup maraschino cherries, drained, patted dry, and roughly chopped ¾ cup mini semi-sweet chocolate chips For the Cherry Buttercream Frosting 1 cup unsalted butter, softened 4 cups powdered sugar, sifted 3–4 tablespoons maraschino cherry juice 1 teaspoon vanilla extract Pinch of salt Pink or red food coloring (optional) For Garnish Whole maraschino cherries with stems Extra mini chocolate chips Sprinkles (optional) Instructions Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper circles.In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.In a large mixing bowl using a stand mixer or hand mixer, beat the softened butter and granulated sugar together on medium-high speed for about 3–4 minutes until light and fluffy.Add the egg whites one at a time, beating well after each addition. Mix in the vanilla extract.Combine the milk and maraschino cherry juice in a small measuring cup. With the mixer on low, add the flour mixture in three additions, alternating with the milk mixture (beginning and ending with flour). Mix just until combined — do not overmix.Using a rubber spatula, gently fold in the chopped maraschino cherries and mini chocolate chips.Divide the batter evenly between the two prepared pans. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack and let them cool completely before frosting.Beat the softened butter in a large bowl on medium speed for 2 minutes until creamy and smooth.Gradually add the sifted powdered sugar, one cup at a time, mixing on low between each addition.Add the cherry juice, vanilla extract, and pinch of salt. Beat on medium-high for 3 minutes until fluffy and spreadable. Add food coloring if desired.If the frosting is too thick, add cherry juice one teaspoon at a time. If too thin, add more powdered sugar.Place one cooled cake layer on a serving plate or cake stand. Spread an even layer of cherry buttercream on top.Place the second cake layer on top, pressing gently.Frost the top and sides of the entire cake with the remaining buttercream.Decorate with whole maraschino cherries, a sprinkle of mini chocolate chips, and colorful sprinkles if desired. Notes Pat the chopped cherries dry before folding them into the batter to prevent excess moisture from sinking to the bottom of the cake. Room temperature ingredients are key for a smooth, even batter — take your butter, eggs, and milk out about 30 minutes before you start baking. The unfrosted cake layers can be wrapped tightly in plastic wrap and stored at room temperature for up to 2 days, or frozen for up to 2 months. Store the frosted cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. This batter also works beautifully as cupcakes — fill lined muffin cups about ⅔ full and bake at 350°F for 18–20 minutes to make approximately 24 cupcakes.
