Name: Cherry Chip Cake
Prep time: 60 min
Cook time: 25 min
Total time: 85 min
Ingredients: 15.25 ounce white cake mix; 10 ounce jar maraschino cherries (juice reserved and divided); ½ cup unsalted butter (melted); 3 large eggs; ½ cup whole milk; 2 lbs confectioners sugar; 1 cup unsalted butter (room temperature); 6 Tablespoons whole milk

This cherry chip cake recipe is a copycat version of the boxed mix we all remember— but even better! With chunks of real maraschino cherries and a homemade buttercream frosting, it tastes even better than you remember.

A slice of cherry chip cake with two layers of light pink cake dotted with maraschino cherry bits, filled and topped with pink frosting and decorated with swirls of frosting and whole cherries.

Cherry chip cake has that soft, sweet, candied cherry taste that’s pure childhood nostalgia. Unlike cherry pie cupcakes or chocolate cherry dump cake, it’s not tart — it’s tender, colorful, and fun. One bite and you’ll remember exactly what made it special.

Since the boxed mix can be hard to find these days, this cherry chip cake recipe brings it back using a simple white cake mix, maraschino cherries, and their juice. The result? A moist, tender cake with cherry bits in every bite, topped with homemade cherry buttercream.

It’s just as pretty as it is delicious, whether you go all out with piped rosettes or keep things simple with a quick swipe of frosting. A perfect dessert for birthdays, baby showers, or just because.

Overhead shot of a round maraschino cherry cake decorated with smooth pink frosting, piped rosettes around the edge, and whole maraschino cherries evenly spaced on top.

Why you’ll love this recipe

Tastes just like the boxed cherry chip cake — maybe even better.
No fussy ingredients — just a boxed mix, cherries, and a few pantry staples.
Packed with cherry flavor from real maraschino cherries and cherry juice.
Pretty enough for any celebration, but easy enough for a casual weekend bake.

Ingredients for Cherry Chip Cake

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Overhead view of labeled ingredients for maraschino cherry cake, including a metal bowl of confectioners sugar, sticks of butter, a bag of white cake mix, a small bowl of whole milk, three eggs, and a bowl of maraschino cherries in syrup.

White cake mix – Look for Duncan Hines or Pillsbury, as Betty Crocker boxes are no longer 15.25 ounces. You won’t need the ingredients or directions on the box — just use the mix itself.
Maraschino cherries – You’ll need both the cherries and the juice, divided. Measure and set aside 2 Tablespoons for the frosting and 1/2 up for cake batter early on, to avoid confusion. Rinse and pat the cherries dry. Keep some whole for decoration and chop the rest.
Unsalted butter – Melt the butter ahead of time, so you have it ready to go when you need it.
Eggs
Whole milk – I prefer whole milk since it is richer but 1% or 2% will work too.
For the frosting – You’ll need confectioners’ sugar, room temperature butter, milk, and some of the reserved maraschino cherry juice.

Equipment

How to Make Maraschino Cherry Cake

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

A four-image collage shows steps in making cherry chip cake: (1) chopped maraschino cherries being whisked into batter in a glass bowl, (2) two round pans filled with pink cherry-speckled batter, (3) pink frosting whipped in a metal bowl, and (4) the fully frosted cake.

Step 1: In a large mixing bowl, or bowl of a stand mixer fitted with the paddle attachment, combine the cake mix, cherry juice, melted butter, eggs, and milk. Mix until no dry streaks remain — don’t overmix. Fold in the chopped maraschino cherries.

Step 2: Divide the cake batter evenly between two prepared pans. Bake in a preheated 350°F oven for 22-25 minutes. Let it cool for 15 minutes in the pans before turning it out onto a wire rack to cool completely.

Step 3: Once the cake cools, make a quick buttercream frosting. In a large bowl, beat the room-temperature butter with an electric mixer until smooth and creamy. Mix in the powdered sugar, milk, and reserved cherry juice. Beat until light and fluffy.

Step 4: Place the bottom of the cake onto a serving plate. Use an offset spatula to spread a generous layer of frosting on top. Place the second cake on top and frost the top and sides of the cake. You can also pipe extra frosting around the edges and add some whole cherries on top.

Maraschino cherry cake with piped pink frosting and cherries on top.

Make a Cherry Chip Sheet Cake Instead

Swap the cake pans for a 9×13. This batter works great as a sheet cake if you prefer not to do layers.

Storage

Refrigerator: Store leftover cherry chip cake in the fridge, covered tightly with plastic wrap or in an airtight container, for up to 4 days.

Freezer: If you have any pieces you want to save for another time, you can flash freeze them for an hour or until frosting is firm, then wrap in plastic wrap, place in a freezer baggie, and freeze for up to 1 month. Thaw before serving.

Recipe Tips

Use a toothpick to test doneness. It should come out clean or with just a few moist crumbs.
Trim rounded cake tops. Use a serrated knife to level the layers so they stack neatly.
Customize your frosting flavor. Add almond extract for a cherry-almond combo, or use vanilla extract for a classic buttercream.
Let cakes cool completely before frosting. Even a little warmth can cause the frosting to melt or slide.

A side view of a cherry chip cake slice showing layers of moist cake with cherry pieces, filled and covered with pink frosting and topped with maraschino cherries.

More Easy Cake Recipes

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Close-up of a slice of cherry chip cake with pink frosting and cherries.

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Cherry Chip Cake

Author: Jaclyn

Prep: 1

Cook: 25

Total: 1 25

This cherry chip cake is soft, sweet, and packed with bits of real maraschino cherries. Made with a boxed white cake mix and topped with cherry buttercream, it’s a fun, nostalgic dessert that’s easy to make.

Equipment

9 inch round cake pans

Ingredients

Cake

▢ 15.25 ounce white cake mix
▢ 10 ounce jar maraschino cherries juice reserved and divided
▢ ½ cup unsalted butter melted
▢ 3 large eggs
▢ ½ cup whole milk

Frosting

▢ 2 lbs confectioners sugar
▢ 1 cup unsalted butter room temperature
▢ 6 Tablespoons whole milk

Instructions

Preheat oven to 350°F. Coat two 8 or 9 inch round cake pans with non-stick spray and set aside.
Drain the maraschino cherries, reserving the juice. You’ll need ½ cup for the cake and 2 Tablespoons for the frosting. Set the juice aside.
Rinse and pat the cherries dry. Reserve a few whole cherries for decorating, if desired. Chop the rest.
In a large bowl, combine the cake mix, ½ cup reserved cherry juice, melted butter, eggs, and milk. Mix until no dry streaks remain — don’t overmix. Fold in the chopped maraschino cherries.
Divide batter evenly between the two pans. Bake for 22–28 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let cakes cool in pans for 15 minutes, then transfer to a cooling rack to cool completely.
In a large bowl, beat the butter until smooth. Add confectioners’ sugar, milk, and 2 Tbsp reserved cherry juice, and beat until fluffy. This may take 2–3 minutes with a hand mixer.
Place one cake layer on your serving plate. Spread a generous layer of frosting on top.
Add the second cake layer. Frost the top and sides of the cake.
If desired, pipe extra frosting around the edges and decorate with the reserved cherries.