Homemade Cherry Chip Cake

July 13, 2015
1 Ratings
Photo by modest marce
  • Makes 1 cake
Author Notes

When I graduated from "just add eggs" mixes to cakes made from scratch, I left Betty Crocker's Cherry Chip on the shelf and opted to make my own version. Step aside, Betty. My homemade version replaces the died "cherry-flavored" chips with maraschino cherries (you can also use chopped fresh cherries), and canned frosting gets a rich vanilla buttercream upgrade. In place of the sprinkles on top, I opted for fresh sweet cherries—it is summertime, afterall. I challenge you not to lick the spoon. —modest marce

What You'll Need
  • For the cake:
  • 1 cup unsalted butter, softened
  • 1 1/2 cups raw sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1 cup whole milk
  • 3/4 cup maraschino cherries, stems removed and finely chopped, or chopped fresh cherries
  • For the frosting:
  • 1 1/2 cups unsalted butter, room temperature
  • 3 cups confectioners sugar
  • 1 teaspoon pure vanilla extract
  • Fresh cherries, as garnish
  1. Preheat oven to 325° F, then heavily grease and flour two 9-inch round cake pans.
  2. In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy.
  3. Add the eggs, vanilla, and oil and beat until well combined.
  4. In a separate medium bowl, sift the flour, baking powder, and salt. Gradually add the dry ingredients into the mixing bowl at low speed until the flour is just combined. Add the milk and mix until the batter is smooth.
  5. Using a spoon or rubber spatula, stir in the in the maraschino cherries. Evenly distribute batter into the two 9-inch pans and bake for 25 to 30 minutes or until a toothpick comes out clean.
  6. Remove the cakes from the oven and let them cool completely, then flip each onto a cooling rack. At this point, either slice each cake in half to make a four-layer cake, or let it remain a two-layer cake.
  7. While the cake cools, make the frosting. In the bowl of a stand mixer with the whisk attachment, add all the ingredients and whisk until light and fluffy, about 8 minutes.
  8. Frost the cake as desired and garnish with fresh cherries.

See what other Food52ers are saying.

  • AntoniaJames
  • modest marce
    modest marce
  • Beth Simpson
    Beth Simpson
  • Cyndi

5 Reviews

Cyndi February 10, 2016
I always made a heart shaped Cherry Chip Cake for my husband and sons on Valentine's Day. I have not bee able to find it for a long time in our stores. I will be making this homemade version this weekend :)
AntoniaJames August 18, 2015
Love this! How do you keep the cherries from bleeding, thereby streaking the icing pink? ;o)
modest M. August 18, 2015
thank you! the icing doesn't have any cherries in it so it stays white, but to keep the cake yellow instead of pink i rinsed the maraschino cherries & folded them in at the very end before baking.
AntoniaJames August 18, 2015
Thanks, mm. I'm asking about the fresh cherries sitting on the very top, garnishing the cake in the photo with the article. ;o)
Beth S. April 5, 2016
You'll want to be sure the cherries are completely dry after rinsing them. Maybe let them sit spread out on a paper towel while making the cake.