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 (reserve some for garnish); ½ cup butter; 3 eggs; ½ cup milk; ½ cup reserved maraschino cherry juice; 2 sticks unsalted butter, softened to room temperature; 2 pounds powdered sugar; 6 tablespoons milk; 2 tablespoons reserved maraschino cherry juice

If you love a burst of cherry in every bite, you’re going to adore this Cherry Chip Cake with Buttercream Frosting Recipe. It’s not just any cake—this white cake is loaded with maraschino cherries and cherry juice, then wrapped in a dreamy cherry buttercream. Trust me, once you try it, it might just become your new favorite dessert to bake and share.

A two-layer round cake covered with smooth light pink frosting, each layer clearly defined. The top edge of the cake is decorated with piped pink frosting stars evenly spaced around the circle. Bright red cherries with stems are placed on top of every other frosting star, adding a pop of color. The cake sits on a simple white plate, set against 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

Honestly, I couldn’t resist making this cake the moment I saw those glossy cherries shining in the jar. It’s fun to bake, beautifully festive, and absolutely delicious.

Cherry-packed flavor: Every slice bursts with real cherry goodness inside and out.
Simple ingredients: A few pantry staples come together for a show-stopping cake.
Perfectly moist texture: Thanks to the cherry juice and butter, it’s soft and tender.
Beautiful presentation: The buttercream frosting with cherry garnish makes it party-ready.

Ingredients & Why They Work

Before you start, gather everything you need for both the cake and the luscious cherry buttercream frosting. Using maraschino cherries and reserving their juice is key to getting that cherry punch throughout. I recommend freshening up your max cherries by rinsing and patting them dry so they mix in perfectly without extra syrupy mess.

Flat lay of a small mound of white cake mix powder, a handful of bright red maraschino cherries with stems, a few tablespoons of vibrant cherry juice in a small white ceramic bowl, a half cup of melted golden butter in a small white bowl, three whole brown eggs with clean shells, a half cup of fresh milk in a small white bowl, two sticks of pale unsalted butter softened at room temperature on a simple white ceramic plate, a small bowl filled with fine white powdered sugar, six tablespoons of milk in a small white bowl, two tablespoons of maraschino cherry juice in another small white bowl, all arranged symmetrically in perfect proportions 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: Provides a reliable base that’s fluffy and perfect for absorbing cherry flavors.
Maraschino cherries: Chopped for the cake and reserved whole for garnish—these give pops of sweet fruit.
Butter: Adds richness and moisture to make the cake tender and buttery.
Eggs: Help bind everything together and build structure in the cake.
Milk: Keeps the batter smooth and helps develop a soft crumb.
Reserved maraschino cherry juice: Infuses both the cake and frosting with vibrant cherry flavor.
Unsalted butter (for frosting): Softened to room temperature for silky, easy-to-spread frosting.
Powdered sugar: Sweetens and balances the cherry juice in the frosting to a smooth finish.

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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 easy it is to make it your own. Whether you want to adjust sweetness, swap cherries, or add a little twist, this cake invites your creativity and personal taste to shine through.

Cherry Varieties: I love swapping maraschino cherries with fresh cherries in season for a fresher, less sugary flavor. Just keep in mind you may want to reduce the sugar or adjust the frosting accordingly.
Dairy-Free Version: Using coconut milk or almond milk instead of regular milk works wonderfully in both the cake and frosting, perfect for those avoiding dairy.
Piping Styles: If you’re new to piping, you can skip the decorative edges and simply spread the frosting smooth for a classic look. For a fun twist, try alternating star tips with round tips for texture.
Extra Cherry Boost: Feel free to fold in a handful of chopped cherries right into the frosting for little bursts of fruit as you bite into the cake.
Presentation: Sprinkling toasted chopped nuts around the base or on top adds a lovely crunch contrast and makes the cake stand out at any gathering.

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, each layer light and fluffy with small red pieces inside. Between the two cake layers is a smooth pink frosting layer, and the slice's top is covered with the same pink frosting. Three bright red cherries with stems are placed on top, each resting on a small swirl of frosting. In the background, there is a white jug holding wooden spoons, a white bowl full of red cherries, a glass of milk, and a red cloth, all set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and Prep Your Oven

Start by preheating your oven to 350 degrees Fahrenheit. This is crucial so that when your batter is ready, the oven is at just the right temperature, ensuring even baking. Also, prepare two 8 or 9-inch cake pans by lightly spraying them with non-stick cooking spray. This helps your cake layers come out cleanly after baking.

Step 2: Melt the Butter and Prep Your Cherries

Melt ½ cup of butter either in a small saucepan or in the microwave in short bursts, then let it cool slightly. Meanwhile, give your maraschino cherries a quick rinse and pat them dry with paper towels. Chop 10 ounces of the cherries, reserving a handful whole for garnishing later. Don’t forget to save the cherry juice—it’s liquid gold for boosting the cherry flavor in both the cake and frosting.

Step 3: Mix the Batter

In a large bowl, combine the white cake mix, chopped cherries, melted butter, 3 eggs, ½ cup milk, and ½ cup of the reserved cherry juice. Mix everything thoroughly until well incorporated; the batter should be smooth with visible cherry pieces throughout. This is where your cake starts coming alive with that juicy cherry flavor!

Step 4: Bake Your Cake Layers

Divide the batter evenly between the two prepared cake pans, smoothing the tops with a spatula for even baking. Place them in the oven and bake for about 25 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Let the cakes cool slightly before turning them out onto a wire rack to cool completely—this prevents crumbs from breaking your layers when you frost.

Step 5: Whisk Up the Cherry Buttercream Frosting

Once your cake layers are fully cooled, it’s time to make the frosting. In a large bowl, beat together 2 sticks of room-temperature unsalted butter, 2 pounds of powdered sugar, 6 tablespoons of milk, and 2 tablespoons of that amazing reserved cherry juice until the frosting is luxuriously smooth and spreadable. If the frosting feels too soft for piping, pop it in the fridge for a few minutes to firm up.

Step 6: Assemble and Frost the Cake

Place one cake layer on your cake plate and slather a generous layer of frosting on top, spreading it evenly to the edges. Add the second cake layer on top, then cover the whole cake with a smooth coat of frosting. Using a piping bag fitted with a star tip, pipe decorative swirls or borders around the top and bottom edges of the cake—this adds a beautiful, homemade touch.

Step 7: Garnish and Serve

Finally, adorn your cake with the reserved whole maraschino cherries for a pop of color and an inviting presentation. Slice your Cherry Chip Cake into 16 equal pieces and serve to your delighted guests. Enjoy every bite of this wonderfully moist, cherry-packed dessert!

Top Tip

These tips will help you get the most delicious and beautiful results from your Cherry Chip Cake with Buttercream Frosting Recipe. I’ve learned a few handy tricks that make all the difference when baking and decorating this cherry-filled delight.

Reserve Enough Cherry Juice: Be sure to save plenty of that vibrant maraschino cherry juice—not just for the batter but also for the frosting. It really brings out that distinct cherry flavor in every bite!
Butter at Room Temperature: For the frosting, using butter softened to room temperature ensures your buttercream will whip up smooth and creamy, making it easier to spread and pipe beautifully.
Even Layer Thickness: When dividing the batter into pans, smooth out the tops with a spatula to encourage even baking and consistent layer thickness—this makes stacking and frosting your cake so much easier.
Use Piping for Polished Edges: Don’t skip piping frosting around the edges—it not only looks stunning but also hides any minor imperfections and keeps those juicy cherries securely in place on top.

How to Serve Cherry Chip Cake with Buttercream Frosting Recipe

A clear glass mixing bowl sits on a white marbled surface filled with a creamy light orange batter. On top of the batter, there is a pile of bright red chopped cherries. A whisk with a wooden handle is partially dipped into the batter, ready to mix the cherries in. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Aside from the classic reserved whole maraschino cherries on top, you can add a few extra touches to enhance your presentation. Consider sprinkling a handful of sliced almonds or edible rose petals for an elegant flair. A light dusting of powdered sugar just before serving adds a delicate snowy effect. Fresh mint leaves provide a refreshing contrast and pop of color, balancing the vibrant red cherries beautifully.

Side Dishes

Pair this Cherry Chip Cake with simple yet complementary side dishes. A scoop of vanilla bean ice cream or a dollop of freshly whipped cream works wonderfully. Fresh fruit salad, especially berries, adds brightness and balances the cake’s sweetness. For drinks, a cup of hot tea or a glass of sparkling rosé will perfectly round out your dessert experience.

Make Ahead and Storage

Storing Leftovers

After enjoying your Cherry Chip Cake, be sure to store any leftovers covered and refrigerated. The cake keeps nicely in the fridge for up to 3 days, maintaining the moist texture and fresh cherry flavor.

Freezing

If you want to save your cake for longer, you can freeze it. Wrap the cake tightly in plastic wrap and then aluminum foil to protect it from freezer burn. Freeze for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator before serving.

Reheating

This cake is best served fresh or at room temperature. If it’s been refrigerated, let slices sit out for about 30 minutes before serving to soften. Avoid reheating in the microwave as it can melt the buttercream and change the texture of the cake.

Frequently Asked Questions:

Can I use fresh cherries instead of maraschino cherries?

Yes! You can substitute fresh cherries for maraschino cherries if you prefer a more natural and less sweet flavor. Just be sure to adjust the sugar in the cake mix accordingly, since fresh cherries are less sugary.

What size cake pans should I use?

You can use either 8-inch or 9-inch round cake pans. Using 9-inch pans will give you a slightly thinner cake, while 8-inch pans result in thicker layers if you like a more compact cake. Either size works great for this recipe.

How long does the cake keep after frosting?

Once frosted, store the cake covered in the refrigerator for up to 3 days to keep it fresh and moist. Make sure to bring slices to room temperature before serving for the best flavor and texture.

Can I use non-dairy milk in this recipe?

Absolutely! Feel free to substitute dairy milk with your favorite non-dairy milk like almond, soy, or oat milk. This will still provide great moisture and won’t affect the taste significantly.

Final Thoughts

Baking and sharing this Cherry Chip Cake with Buttercream Frosting Recipe has become a real joy for me. The combination of juicy maraschino cherries folded into a tender white cake, topped with luscious cherry-infused buttercream, is truly irresistible. Whether it’s a special occasion or just a sweet craving, this cake never fails to bring smiles and warm moments around the table. I can’t wait for you to try it and create your own cherry-sweet memories!