Description
Cherry Chip Cake is a delightful white cake packed with maraschino cherries and infused with cherry juice for a burst of flavor. Topped with a creamy cherry buttercream frosting and garnished with whole cherries, this cake is perfect for special occasions or any time you crave a sweet, fruity dessert.
Ingredients
Scale
Cake
- 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
Cherry Buttercream Frosting
- 2 sticks unsalted butter, softened to room temperature
- 2 pounds powdered sugar
- 6 tablespoons milk
- 2 tablespoons reserved maraschino cherry juice
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the cake.
- Melt butter: Melt ½ cup of butter either on the stovetop or in the microwave, then set aside to cool slightly.
- Prepare cherries: Rinse and pat dry the maraschino cherries, chopping 10 ounces of them while reserving some whole cherries for garnish later.
- 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 well 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, smoothing the tops for even baking.
- Bake cake: Bake the cakes for 25 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes: Let the cakes cool slightly before removing them from the pans and transferring to a wire rack to cool completely.
- Make frosting: In a large bowl, combine the softened butter, powdered sugar, 6 tablespoons milk, and 2 tablespoons reserved cherry juice. Beat until smooth and creamy.
- Assemble cake: Place one cake layer on a cake plate and spread a generous amount of frosting on top.
- Add second layer: Place the second cake layer on top, and frost the entire cake evenly.
- Decorate edges: Using a piping bag fitted with a star tip, pipe frosting around the top and bottom edges of the cake.
- Garnish: Decorate the cake with the reserved whole maraschino cherries for a beautiful finishing touch.
- Serve: Slice the cake into 16 pieces and enjoy your delicious cherry chip cake!
Notes
- For best results, ensure the butter for frosting is at room temperature for smooth texture.
- Chilling the frosting briefly can help with easier piping if it becomes too soft.
- You can substitute milk with any dairy or non-dairy milk of your choice.
- Use fresh cherries instead of maraschino for a less sweet, more natural flavor, but adjust sugar accordingly.
- Make sure to reserve enough cherry juice for both the batter and frosting for optimal cherry flavor.
- If you prefer a more compact cake, bake in 9-inch pans; for thicker layers, use 8-inch pans.
- Store leftover cake covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 36 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 75 mg
