Cherry chip cake
Soft, fluffy cherry chip cake made with maraschino cherries and a sweet cherry buttercream frosting. A pretty homemade cake for birthdays, parties, and special desserts.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake:
15.25 oz white cake mix
10 oz jar maraschino cherries (juice reserved and divided)
½ cup unsalted butter, melted
3 large eggs
½ cup whole milk
For the Frosting:
2 lbs confectioners sugar
1 cup unsalted butter, room temperature
6 tablespoons whole milk
2 tablespoons reserved cherry juice
Instructions
Preheat oven to 350°F (175°C) and grease two 8-inch or 9-inch round cake pans.
Drain maraschino cherries, reserving juice. Measure ½ cup juice for cake and 2 tablespoons for frosting.
Rinse, pat dry, and chop most cherries. Reserve a few whole for decoration.
In a large bowl, mix cake mix, cherry juice, melted butter, eggs, and milk until combined.
Gently fold in chopped cherries.
Divide batter evenly between pans.
Bake for 22–28 minutes, or until a toothpick inserted comes out clean.
Cool cakes in pans for 15 minutes, then transfer to a wire rack to cool completely.
Frosting:
9. Beat butter until smooth.
10. Add confectioners sugar, milk, and cherry juice.
11. Beat until light and fluffy.
Assembly:
12. Place one cake layer on a plate and spread frosting evenly.
13. Add second layer and frost top and sides.
14. Decorate with extra frosting and reserved cherries if desired.
Notes
Do not skip drying cherries to avoid excess moisture in batter.
Let cake cool completely before frosting to prevent melting.
Add a drop of pink food coloring for a more vibrant frosting.
Optional: add almond or vanilla extract for enhanced flavor.
Find it online: https://elladishes.com/cherry-chip-cake/
