Why You’ll Love This Recipe
This Cherry Chip Cake is incredibly easy to make, yet looks and tastes like a cake you’d spend hours perfecting. The burst of cherry flavor in every bite, coupled with the soft and fluffy texture of the cake, makes it a dessert everyone will love. Whether you’re celebrating a birthday, a holiday, or just in the mood for a sweet treat, this cake is sure to brighten up your day. Plus, it’s versatile enough to pair with frosting or enjoy on its own, and the cherry chips add a fun pop of color and flavor.
Ingredients
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1 box of white cake mix (or 2 cups all-purpose flour, 1 tbsp baking powder, 1 cup sugar, 1/2 tsp salt if making from scratch)
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1 cup maraschino cherries, drained and chopped (reserve the cherry juice)
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1/2 cup cherry chips (found in baking aisle or use chocolate chips as substitute)
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1/2 cup vegetable oil
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3 large eggs
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1 tsp vanilla extract
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1 cup water (or use the cherry juice from the maraschino cherries for extra cherry flavor)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat the oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8×8-inch square pan.
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Prepare the cake batter: In a large mixing bowl, combine the cake mix (or the dry ingredients for a scratch-made cake), vegetable oil, eggs, and vanilla extract. Add the water (or cherry juice) and beat the mixture with an electric mixer on medium speed for 2 minutes, until smooth.
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Add the cherries and cherry chips: Gently fold in the chopped maraschino cherries and cherry chips. Be careful not to overmix so the cherries and chips don’t break up too much in the batter.
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Bake the cake: Pour the batter into the prepared cake pan. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean or with just a few crumbs. If you’re using a different sized pan, adjust the baking time accordingly.
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Cool the cake: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
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Frost and serve: Once cooled, you can frost the cake with a cream cheese frosting, whipped cream, or even just a dusting of powdered sugar. You can also serve it plain for a lighter option.
Servings and Timing
This recipe makes 8-10 servings.
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Prep time: 10 minutes
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Bake time: 30-35 minutes
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Total time: 40-45 minutes
Variations
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Cherry Frosting: Top the cake with a sweet cherry frosting made from a mixture of butter, powdered sugar, and a little bit of cherry juice for extra cherry flavor.
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Gluten-Free Cherry Chip Cake: Use a gluten-free cake mix to make this recipe gluten-free, or substitute the flour with a gluten-free flour blend if making from scratch.
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Vegan Version: Replace the eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), use plant-based milk, and substitute the oil for coconut oil for a vegan version.
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Add-Ins: Mix in some chopped nuts, like walnuts or pecans, for extra texture and flavor.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for a longer time, refrigerate it for up to a week. For longer storage, you can freeze the cake (either frosted or unfrosted) for up to 2-3 months. When ready to serve, let the cake thaw at room temperature for a few hours or microwave individual slices for a quick treat.
FAQs
Can I use fresh cherries instead of maraschino cherries?
Yes, you can use fresh cherries instead of maraschino cherries, but make sure to pit and chop them first. You might also want to reduce the liquid slightly since fresh cherries have more moisture.
Can I use a different cake mix flavor?
You can try using a different cake mix, such as yellow or butter cake, for a different base flavor. However, the cherry flavor pairs best with a white or vanilla cake mix.
Can I make this cake without cherry chips?
Yes, if you can’t find cherry chips, you can substitute with regular chocolate chips or even dried cherries chopped into small pieces.
Can I make this recipe without a cake mix?
Yes, you can make the cake from scratch by combining 2 cups of all-purpose flour, 1 cup of sugar, 1 tbsp of baking powder, and a pinch of salt. Then, add the wet ingredients (eggs, oil, water, and vanilla) and mix as you would with a cake mix.
How do I prevent the cherries from sinking to the bottom?
Toss the chopped cherries in a small amount of flour before adding them to the batter. This will help prevent them from sinking to the bottom of the cake while baking.
Can I make this recipe into cupcakes?
Yes, you can make this into cupcakes by dividing the batter into a muffin tin with cupcake liners. Bake at 350°F (175°C) for about 18-20 minutes or until a toothpick comes out clean.
Can I use frozen cherries?
Yes, you can use frozen cherries. Just make sure to thaw and drain them well before chopping to remove excess moisture.
Conclusion
This Cherry Chip Cake is a sweet, moist, and flavorful treat that’s perfect for any occasion. Whether you’re celebrating a birthday, a special holiday, or just enjoying a fun dessert with family and friends, this cake will definitely make an impression. The combination of cherries, cake, and frosting creates a memorable dessert that’s both easy to make and delicious. Try it today and enjoy a slice of fruity, creamy bliss!
Cherry Chip Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 40-45 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Cherry Chip Cake is a delightful, moist cake with a soft texture and a burst of sweet and slightly tart cherry flavor. It combines the indulgence of a fluffy cake with cherry chips and real maraschino cherries, perfect for celebrations or as a sweet indulgence.
Ingredients
- 1 box of white cake mix (or 2 cups all-purpose flour, 1 tbsp baking powder, 1 cup sugar, 1/2 tsp salt if making from scratch)
- 1 cup maraschino cherries, drained and chopped (reserve the cherry juice)
- 1/2 cup cherry chips (or use chocolate chips as substitute)
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup water (or use the cherry juice from the maraschino cherries for extra cherry flavor)
Instructions
- Preheat the oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8×8-inch square pan.
- Prepare the cake batter: In a large mixing bowl, combine the cake mix (or the dry ingredients for a scratch-made cake), vegetable oil, eggs, and vanilla extract. Add the water (or cherry juice) and beat the mixture with an electric mixer on medium speed for 2 minutes, until smooth.
- Add the cherries and cherry chips: Gently fold in the chopped maraschino cherries and cherry chips. Be careful not to overmix.
- Bake the cake: Pour the batter into the prepared cake pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs. Adjust the baking time if using a different pan size.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Frost and serve: Once cooled, you can frost with cream cheese frosting, whipped cream, or dust with powdered sugar. Serve plain for a lighter option.
Notes
Cherry Frosting: Top with a sweet cherry frosting made from butter, powdered sugar, and a bit of cherry juice.Gluten-Free Version: Use gluten-free cake mix or a gluten-free flour blend if making from scratch.Vegan Option: Replace eggs with flax eggs and use coconut oil and plant-based milk for a vegan version.Add-Ins: Mix in chopped nuts like walnuts or pecans for added flavor and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 1g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
