Description
A delightful Cherry Chip Cake featuring a moist white cake mixed with maraschino cherries and finished with a luscious cherry buttercream frosting. Perfect for celebrations and cherry lovers.
Ingredients
Scale
Cake
- 15.25 ounce white cake mix
- 10 ounces maraschino cherries chopped, save juice (reserve some cherries for garnish)
- ½ cup butter
- 3 eggs
- ½ cup milk
- ½ cup maraschino cherry juice reserved from the cherries
Cherry Buttercream Frosting
- 2 sticks unsalted butter softened to room temperature
- 2 pounds powdered sugar
- 6 tablespoons milk
- 2 tablespoons maraschino cherry juice reserved from the cherries
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cake.
- Melt Butter: Melt ½ cup of butter completely and set aside to cool slightly.
- Prepare Cherries: Rinse and dry off the maraschino cherries thoroughly. Chop 10 ounces and reserve some whole cherries for garnish along with their juice.
- Mix Cake Batter: In a large mixing bowl, combine the white cake mix, chopped cherries, melted butter, 3 eggs, ½ cup milk, and ½ cup reserved cherry juice. Mix until fully incorporated.
- Prepare Pans: Spray two 8 or 9 inch cake pans with non-stick cooking spray to prevent sticking.
- Divide Batter: Evenly divide the cake batter between the two prepared pans, spreading it out smoothly.
- Bake Cake: Bake the cakes in the preheated oven for 25 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Allow the cakes to cool slightly in the pans, then remove them carefully onto a wire rack to cool completely.
- Make Frosting: In a large bowl, combine the softened unsalted butter, powdered sugar, 6 tablespoons milk, and 2 tablespoons maraschino cherry juice. Mix until smooth and creamy.
- Assemble Cake: Place one cake layer on your cake plate. Spread a generous amount of frosting evenly over the top.
- Stack and Frost: Add the second cake layer on top, then frost the entire cake with the remaining frosting.
- Decorate: Using a piping bag fitted with a star tip, pipe frosting around the top and bottom edges of the cake for a decorative finish. Garnish with the reserved maraschino cherries.
- Serve: Slice the cake into 16 slices and serve.
Notes
- Ensure the butter for the frosting is at room temperature for easier mixing and a smoother texture.
- If you prefer a sweeter cake, adjust the amount of powdered sugar in the frosting accordingly.
- Make sure to save some cherry juice from the maraschino cherries, as it adds a lovely flavor to both the batter and the frosting.
- Use non-stick spray on your pans to prevent the cake from sticking and breaking during removal.
- The cake can be stored covered at room temperature for up to 2 days or refrigerated for longer freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg