Description
A delightful Cherry Chip Cake featuring a moist white cake mixed with maraschino cherries and cherry juice, topped with a smooth and flavorful cherry buttercream frosting. Perfect for special occasions or any cherry lover’s dessert craving.
Ingredients
Scale
Cake
- 15.25 ounce white cake mix
- 10 ounces maraschino cherries chopped, save juice
- ½ cup butter
- 3 eggs
- ½ cup milk
- ½ cup cherry juice reserved from cherries
Cherry Buttercream Frosting
- 2 sticks unsalted butter softened to room temperature
- 2 pounds powdered sugar
- 6 tablespoons milk
- 2 tablespoons 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 fully and set aside for mixing.
- Prepare Cherries: Rinse and dry the maraschino cherries, reserving the cherry juice for both the cake batter and frosting.
- 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 cherry juice. Mix until fully incorporated.
- Prepare Pans: Spray two 8 or 9 inch cake pans with non-stick spray to prevent sticking.
- Divide Batter: Evenly divide the cake batter between the two prepared pans.
- Bake Cake: Bake the cakes 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 onto wire racks to cool completely.
- Make Frosting: In a large bowl, combine softened butter, powdered sugar, 6 tablespoons milk, and 2 tablespoons maraschino cherry juice. Mix until smooth and fluffy.
- Assemble Cake: Place one cake layer on your cake plate, spread a generous amount of frosting over the top evenly.
- Add Second Layer and Frost: Place the second cake layer on top and frost the entire cake completely.
- Decorate: Use a piping bag fitted with a star tip to pipe frosting around the top and bottom edges of the cake.
- Garnish: Garnish the cake with the reserved maraschino cherries.
- Serve: Slice the cake into 16 slices and serve.
Notes
- Use non-stick spray or grease and flour the cake pans to ensure easy removal of the cake layers.
- Reserve some cherries from the original 10 ounces for garnish to enhance presentation.
- If you prefer a stronger cherry flavor, increase the amount of cherry juice slightly in the frosting.
- Make sure the cake is completely cooled before frosting to prevent melting.
- You can substitute butter with margarine for a slightly different texture and flavor.
- For a more uniform cherry distribution, fold the chopped cherries gently into the batter.
