Name: Cherry Chip Cake with Buttercream Frosting Recipe
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 15.25 ounce white cake mix; 10 ounces maraschino cherries chopped, save juice (save some cherries for garnish); ½ cup butter; 3 eggs; ½ cup milk; ½ cup cherry juice reserved from above; 2 sticks unsalted butter softened to room temperature; 2 pounds powdered sugar; 6 tablespoons milk; 2 tablespoons maraschino cherry juice from above

If you adore a moist, fluffy cake bursting with fruity goodness, this Cherry Chip Cake with Buttercream Frosting Recipe is destined to become one of your favorites. It’s sweet, festive, and perfect for sharing with friends and family during any celebration.

A two-layer round cake covered in smooth light pink frosting sits on a white plate. Each layer is separated by a border of piped star-shaped frosting in the same pink color. On top of the cake, there is a ring of the same star-shaped pink frosting decorations around the edge. Eight bright red cherries with stems are evenly spaced, each sitting on top of a star frosting near the cake's edge. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cherry Chip Cake with Buttercream Frosting Recipe
Top Tip
How to Serve Cherry Chip Cake with Buttercream Frosting Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cherry Chip Cake with Buttercream Frosting Recipe

Why You'll Love This Recipe

Whenever I make this cherry chip cake, it’s an instant crowd-pleaser. There’s something about the sweet cherries folded into a classic white cake, then topped with a smooth cherry buttercream frosting that feels both nostalgic and elegant.

Perfectly Moist & Fluffy: The cherry juice adds an extra dimension of moisture and flavor to the cake batter.
Simple Yet Impressive: Using a white cake mix keeps things easy without sacrificing that homemade feel.
Vibrant Cherry Flavor: Both the cherries and the cherry-infused buttercream deliver a fresh, fruity punch.
Fun to Decorate: Garnishing with whole maraschino cherries and piped frosting makes it picture-perfect.

Ingredients & Why They Work

Before you dive in, here’s a little scoop on the ingredients you’ll need. I recommend grabbing good-quality maraschino cherries—they’re the stars of this cake! Also, keeping the reserved cherry juice lets us build that cherry flavor right into both the cake and frosting.

Flat lay of a small mound of fine white powdered sugar, three whole brown eggs with clean shells, a stick of pale yellow unsalted butter, a small mound of bright red chopped maraschino cherries, a few whole glossy maraschino cherries with stems, a small white ceramic bowl of creamy white milk, a small white ceramic bowl of deep red cherry juice, and a small white ceramic bowl with melted golden butter, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

White cake mix: I opt for a classic white mix for its light texture and ease of preparation, which lets the cherries shine.
Maraschino cherries: Chop most for the batter and save some whole for garnish; their flavor and color brighten the cake.
Butter: Adds richness and helps with moistness in the cake and creaminess in the frosting.
Eggs: Essential for structure and tenderness.
Milk: Balances the batter’s consistency for a tender crumb.
Cherry juice: Reserved from the cherries, it infuses both the cake and frosting with that unmistakable cherry essence.
Powdered sugar: For a smooth, sweet buttercream frosting texture.
Unsalted butter: Controls the saltiness in the frosting and lets the cherry flavor shine without interference.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Cherry Chip Cake with Buttercream Frosting Recipe is how easily it adapts to your taste and occasion. Whether you're celebrating a special moment or simply craving a sweet treat, a few simple tweaks can make this cake uniquely yours.

Cherry-Chocolate Twist: I once swapped half of the chopped maraschino cherries for mini chocolate chips, and the rich bursts of chocolate paired beautifully with the cherry flavor. It’s a winning combo for chocoholics!
Dairy-Free Version: For friends who avoid dairy, I replaced the butter with coconut oil and used almond milk instead of cow’s milk. The texture stayed moist, and the cherry flavor really shined through.
Vintage Cherry Cake: Inspired by old-fashioned cakes, I added a teaspoon of almond extract along with the cherry juice. It gave a nostalgic, comforting aroma that delighted family and guests alike.
Seasonal Spin: During summer, fresh cherries can be swapped in for maraschino cherries when they're in season. While the texture changes slightly, it’s a fresh, natural cherry burst that’s unforgettable.
Frosting Fun: To amp up the frosting, try mixing in a touch of cream cheese for subtle tanginess and surprise—just reduce the milk slightly to maintain the right consistency.

Step-by-Step: How I Make Cherry Chip Cake with Buttercream Frosting Recipe

A two-layer pink cake slice sits on a stack of three white plates, with a white marbled surface underneath. Each cake layer is light pink with tiny red fruit bits inside. Between the layers, there is a smooth pink frosting spread evenly. The top layer is covered with the same pink frosting, decorated with three bright red cherries on top, each with a stem, placed over swirls of frosting. Behind the cake, a white pitcher holds wooden spoons, and a glass of milk is visible, all on the white marbled background with a red cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Get Your Oven Ready and Butter Melted

First things first, preheat your oven to a toasty 350 degrees Fahrenheit. This ensures the perfect temperature for baking your cake evenly. While it warms up, gently melt ½ cup of butter until it's completely liquid but not boiling. Let it cool just a bit so it doesn’t cook the eggs when mixed later.

Step 2: Prepare Your Maraschino Cherries

Rinse your 10 ounces of maraschino cherries and pat them dry with paper towels. Chop most of them finely—this is what gives your cake those delightful bursts of cherry flavor inside. Don’t forget to save some whole cherries for garnishing the finished cake. Be sure to carefully reserve the cherry juice; you’ll use half a cup in the batter and a couple tablespoons in the frosting.

Step 3: Mix It All Together

Grab a large mixing bowl and combine the white cake mix, chopped cherries, melted butter, 3 eggs, ½ cup milk, and ½ cup reserved cherry juice. Stir it all until blended but don’t overmix—just enough for the ingredients to come together smoothly. The batter will have a lovely pinkish hue thanks to that cherry juice.

Step 4: Prep Your Pans and Pour Batter

Spray two 8 or 9-inch cake pans with non-stick spray to make sure your cakes come out cleanly. Evenly divide the batter between them, smoothing the tops with a spatula so they bake evenly.

Step 5: Bake, Cool, and Remove

Slide both pans into your preheated oven and bake for 25 minutes. Keep an eye on them starting at 22 minutes by poking the center with a toothpick—when it comes out clean, your cakes are perfectly baked. Let the cake layers cool slightly in their pans before turning them onto wire racks to cool completely. Patience is key here to keep your frosting from melting later!

Step 6: Whip Up That Cherry Buttercream

With your cakes completely cooled, mix up the frosting. In a large bowl, beat together 2 sticks of softened unsalted butter, 2 pounds of powdered sugar, 6 tablespoons of milk, and 2 tablespoons of that precious reserved maraschino cherry juice until smooth and fluffy. This frosting is the perfect silky finish that carries the cherry flavor beautifully.

Step 7: Assemble and Frost Your Cake

Place one cake layer on your serving plate, then slather on a generous layer of frosting. Top with the second cake and frost the exterior of the entire cake evenly. For a pretty finish, use a piping bag fitted with a star tip to pipe frosting rosettes or borders along the top and bottom edges.

Step 8: Garnish and Serve!

Finally, decorate your cake with the reserved whole maraschino cherries. Their glossy pop of color is as inviting as the flavor inside. Slice up and serve this gorgeous Cherry Chip Cake to your loved ones and watch smiles light up the room.

Top Tip

To get that perfect balance of cherry flavor and moist cake, a few little tricks go a long way. These tips have helped me nail this Cherry Chip Cake with Buttercream Frosting Recipe every single time!

Reserve Cherry Juice: Don’t toss the cherry juice! It adds a subtle, fruity sweetness to both the batter and frosting that really wakes up the flavor.
Cool Completely Before Frosting: >I’ve learned the hard way—frost your cake only when it’s fully cool to avoid a runny, melty mess.
Even Batter Distribution: Taking a moment to smooth the batter equally in both pans ensures your layers bake uniformly, making stacking and frosting so much easier.
Use Unsalted Butter: Using unsalted butter in both cake and frosting helps control the salt level, so the cherry flavor can truly shine through without interference.

How to Serve Cherry Chip Cake with Buttercream Frosting Recipe

A clear glass mixing bowl sits on a white marbled surface, filled with light orange batter as the base layer. On top of the batter, there is a layer of bright red chopped pieces scattered evenly. A whisk with a silver metal end and a light wooden handle is placed in the bowl, partly submerged in the batter and red pieces. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Enhance the presentation by piping pretty rosettes or swirls of cherry buttercream around the edges and topping them with whole reserved maraschino cherries. For a little extra sparkle, a light dusting of edible glitter or a sprinkle of finely chopped toasted almonds can add both texture and visual appeal.

Side Dishes

This cake pairs beautifully with fresh whipped cream or a scoop of vanilla bean ice cream. For an adult twist, serve alongside a chilled glass of sparkling rosé or cherry-infused cocktails to echo the cherry notes.

Make Ahead and Storage

Storing Leftovers

Store leftover slices in an airtight container at room temperature for up to 2 days to maintain the cake’s moist texture. If your kitchen is warm, refrigeration is recommended, but keep in mind that the frosting may firm up a bit.

Freezing

You can freeze the fully assembled and frosted cake by first chilling it in the fridge to firm the frosting, then wrapping it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Reheating

Since this is a cake meant to be served cold or at room temperature, reheating isn’t necessary. If desired, let slices come to room temperature after refrigeration for the best flavor and soft texture.

Frequently Asked Questions:

Can I use homemade cake instead of cake mix for this Cherry Chip Cake with Buttercream Frosting Recipe?

Absolutely! You can substitute the white cake mix with your favorite homemade vanilla cake recipe. Just be sure your batter isn't too runny to prevent cherries from sinking.

How do I prevent the cherries from sinking to the bottom of the cake?

Toss chopped cherries lightly in a bit of flour before folding them into the batter. This helps them stay suspended evenly throughout the cake.

Can I use glacé cherries instead of maraschino cherries?

Yes, glacé cherries are a suitable substitute, though the flavor will be slightly different as glacé cherries are less sweet and have a different texture.

Why should I use unsalted butter for this recipe?

Using unsalted butter allows you to control the salt content precisely, preventing the salt from overpowering the delicate cherry flavor in both the cake and frosting.

Final Thoughts

There’s something truly special about this Cherry Chip Cake with Buttercream Frosting Recipe — it’s nostalgic, delightfully moist, and bursting with cherry goodness from the very first bite to the last. Whether you’re celebrating a special occasion or just indulging in a sweet moment, this cake feels like a little slice of happiness. I hope you have as much fun making it as you’ll have enjoying every delicious slice!