This from-scratch cherry chip cake recipe recreates the nostalgic boxed cake with a soft homemade crumb, real maraschino cherries, and thoroughly tested instructions and baking tips.

Cherry chip layer cake on cake stand where piece is missing to show layers of cake and frosting.

Recipe overview: Homemade Cherry Chip Cake

  • This cherry chip cake recipe recreates the nostalgic boxed cake with a soft crumb and real maraschino cherries.
  • It features tender pink cake layers frosted with my whipped vanilla-almond buttercream frosting.
  • Key ingredients include maraschino cherries, cake flour, buttermilk, and both vanilla and almond extracts.
  • Follow detailed steps and expert tips to ensure the most beautiful and delicious cake possible!

Summarize & save this content on:

ChatGPT
Google AI
Claude
Add as a Google Trusted Source

Growing up, my mom let us choose our birthday cake flavor from the mixes at the grocery store. There were plenty to choose from, but every year I picked cherry chip. For those who’ve never had the pleasure, “cherry chip cake” is a pink cake filled with tiny bits of candied maraschino cherries. It’s a nostalgic favorite, and I still LOVE it as an adult.

If you loved the boxed version too, can’t find it on store shelves anymore, or simply want to make cherry chip cake from scratch, this homemade version is for you. It has all the color, cherry flavor, and nostalgia I remember, but made completely from scratch.

“Amazing…tastes like the original box cake and even better! TY for sharing this recipe. ⭐⭐⭐⭐⭐” —from reader Sara

Ingredients you’ll need

cherry chip cake ingredients measured out.
  • Maraschino cherries: You’ll need one 10-oz jar that we’ll drain well and finely chop.
  • Egg whites: Using only the whites helps keep the cake light in color and texture. Save the yolks for another recipe, like my easy homemade lemon curd.
  • Cake flour: Cake flour: Its lower protein content helps create a softer, more tender cake. Learn more about why cake flour makes cakes more tender.
  • Buttermilk: Adds moisture and flavor, while its acidity reacts with the baking soda to help with rise.
  • Almond extract: We’ll use it in both the cake layers and frosting, as it complements the cherry flavor nicely.

Recipe variations

  • Use a different frosting: Flavor buttercream with reserved maraschino cherry juice for a pink cherry frosting, increase the almond extract for a stronger almond-flavored frosting, or substitute my chantilly cream frosting for a lighter, less-sweet frosting option.
  • Bake into cupcakes: Fill cups of a muffin pan fitted with cupcake liners only two-thirds full and bake at 350°F, checking around 15–18 minutes.
  • Bake in a 9×13 pan: Here’s how you can make this cake super easy! Use a metal 9×13-inch pan prepped with parchment paper and non-stick baking spray, then add cake batter and bake at 350°F for 25-30 minutes.

How to make this cherry chip cake, step by step

Chopped cherries in food processor.
Step 1: Finely chop cherries. Fully drain away juice, pat dry, and chop using a food processor if you have one. (This keeps them from sinking to the bottom!)
Adding cherries to cake batter in mixer bowl.
Step 2: Prepare cake batter. Start by creaming the butter and sugar together before adding egg whites, flavorings, and alternating remaining dry and wet ingredients.
Three round cake pans of cherry chip cake batter.
Step 3: Bake. Divide batter between cake pans and bake at 350°F until tops are dry and gently spring back to the touch, about 30 minutes.
Fluffy hipped vanilla frosting in bowl with wooden spoon.
Step 4: Make frosting. While the cake cools, make the frosting by beating all ingredients until light and fluffy.
Frosted cherry chip cake with dollops of buttercream and cherries.
Step 5: Assemble cherry chip cake. Layer cooled cakes with the frosting on cake stand or plate, and frost as desired. I like to garnish with more maraschino cherries.

Annalise’s expert tips

  • I thoroughly retested this recipe in 2025 after several readers reported that the original version baked up too dense. I adjusted the ingredient ratios and method to produce a lighter, more reliable crumb. The recipe below reflects all of that testing, so I recommend following the ingredient amounts and method as written.
  • A food processor is the best tool to chop cherries that don’t sink to the bottom. It makes it easy to get them really fine and uniform. If you don’t have a food processor, use a knife and be thorough.
  • Dairy and eggs should be at room temperature for the best rise and texture. Pull them from the fridge 30-60 minutes before you begin. Learn why room temperature ingredients matter.
  • I prefer three 8-inch cake pans for this cake. If using only two 8-inch pans, they need to be at least 3 inches deep so the batter doesn’t overflow. You can also use 9-inch pans, but the finished layers will be thinner.
  • If you’re new to baking layer cakes or need a little help, be sure to check out my complete guide for how to build a layer cake. It’s got everything you need to know— how to keep cakes from sticking to the pan, how to bake even cake layers, how to frost a cake, and more!
  • How to make cherry chip cake in advance: Baked cake layers, wrapped in plastic, will keep in the fridge for up to 24 hours or in the freezer for up to 3 months (thaw in plastic before assembling cake). See my tutorial on how to store and freeze cake layers for more information. I prefer to make frosting fresh when possible, and assemble within a day of serving.

baking tip:Why you should use cake flour

Cake flour is high in starch and low in protein. It’s the proteins in all-purpose flour that can cause a cake to be tough if the batter is overworked, and cake flour helps to make sure that doesn’t happen. Use cake flour in a recipe when it calls for it and you’re setting yourself up for success every time.

If you don’t have cake flour on hand, substitute 3/4 cup + 2 tablespoons of all-purpose flour and 2 tablespoons of cornstarch for 1 cup of cake flour. You can also simply just use all-purpose flour, cup for cup. The results won’t quite be the same, there’s not the same guarantee of success, but you’ll likely still have a delicious cake.

More Baking Tips »

Cherry chip cake FAQs

Can I use fresh or frozen cherries instead of maraschino cherries?

No, neither of these are good options for this cake. Using maraschino cherries achieves the “cherry chip” flavor of the original cake box mix. If you’re looking for a cake made with fresh cherries, try my cherry chocolate cake instead.

Why did my cherries sink to the bottom?

Likely the cherries weren’t chopped small enough, or had too much liquid. Follow instructions for best results. To be extra sure this doesn’t happen, you can toss the cherries in 1 tablespoon of flour before adding them to the cake batter, but this step isn’t required.

Can I freeze cherry chip cake?

This cherry chip layer cake will freeze very well. Assemble it on a cardboard round, then chill in the fridge for a few hours to firm it up. Next, cover in 2 layers of plastic wrap and place in the freezer for up to 1-2 months. Thaw in the fridge overnight before removing plastic wrap.

slice of cherry chip cake on a plate with fork.

More layer cakes

Have you tried this recipe? I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious.

The cherry chip cake, smothered in a fluffy whipped vanilla buttercream
4.25 from 40 reviews

Homemade Cherry Chip Cake

Servings: 16 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Assembly Time: 1 hour
Total Time: 1 hour 50 minutes
A homemade, from-scratch version of my favorite cherry chip cake box mix. It's light and fluffy, full of maraschino cherries, and frosted with vanilla-almond buttercream.
Print Recipe Pin Recipe Leave a Review

Ingredients
 

For the cake:

  • 10 oz (283 grams) jar maraschino cherries , plus more for decoration if desired
  • 1 cup (226 grams) butter , softened at room temperature
  • 2 cups (400 grams) granulated sugar
  • 4 large egg whites , at room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 3 cups (375 grams) cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons maraschino cherry juice
  • 1 ½ cup (340 grams) buttermilk , at room temperature

For the buttercream frosting:

  • 1 cup (226 grams) butter , softened at room temperature
  • 4 cups (450 grams) powdered sugar
  • ¼ cup (56 grams) heavy whipping cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract

Equipment

food processor
Food processor
two round cake pans
8-inch cake pans
teal kitchen mixer
Electric mixer

Instructions
 

To make the cake:

  • Preheat oven to 350°F. Grease three 8-inch cake pans and line the bottoms with parchment paper.
  • Drain the maraschino cherries thoroughly, reserving the juice, then pat dry. In a food processor (or with a sharp knife), pulse the cherries several times until they're finely chopped. They should be about the size of large sprinkles, larger chunks will sink to the bottom. Set aside.
    10 oz (283 grams) jar maraschino cherries
  • In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand-held mixer, beat the butter and sugar at high speed until light and fluffy, 3-4 minutes. Scrape down the bowl and add the egg whites one at a time, mixing lightly after each, followed by the vanilla and almond extracts.
    1 cup (226 grams) butter, 2 cups (400 grams) granulated sugar, 4 large egg whites, 1 teaspoon vanilla extract, ¼ teaspoon almond extract
  • In a separate bowl, combine the cake flour, baking powder, baking soda and salt.
    3 cups (375 grams) cake flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
  • Add maraschino cherry juice to buttermilk and stir until light pink.
    2 tablespoons maraschino cherry juice, 1 ½ cup (340 grams) buttermilk
  • Add the flour mixture to the mixer in 3 additions, alternating with the buttermilk mixture. Mix after each addition and scrape down the bowl as necessary.
  • Gently stir in the chopped maraschino cherries until they're evenly distributed through the batter, but do not overmix.
  • Divide the batter evenly between the cake pans and bake until center domes slightly and springs back when gently pressed with a finger, about 25-30 minutes. Let cool in the pans 10 minutes, then transfer to a wire rack to cool completely.

To make the frosting and assemble the cake:

  • Place the butter, powdered sugar, heavy cream, vanilla extract and almond extract in the bowl of a stand mixer fitted with a paddle attachment (alternately you can use a hand-held mixer). Mix on low speed until moistened, then increase speed to high and beat until smooth and fluffy, about 4-5 minutes.
    1 cup (226 grams) butter, 4 cups (450 grams) powdered sugar, ¼ cup (56 grams) heavy whipping cream, 1 teaspoon vanilla extract, ¼ teaspoon almond extract
  • Place one cake layer on a plate or cake stand. Cover with a ½-1 cup of the buttercream frosting. Repeat with second cake layer, and then third, covering the top and sides of the cake with remaining buttercream.
  • Store cake in an airtight container at room temperature for up to 4 days. If your kitchen is warm or you prefer firm slices, store in the fridge.

Video

Notes

  • Butter, buttermilk and egg whites should be at room temperature for best results. Your cake will be taller and fluffier! Pull them out about 1 hour before baking, but note that eggs are easier to separate when cold.
  • How to measure flour accurately: All recipes are tested with the spoon and level method of measuring flour. Gently scoop it into a measuring cup until it overflows, and then scrape a straight-edged knife across the top to level it flat. Or for most accurate results, use a kitchen scale and weigh in grams.
  • Store leftover egg yolks in the fridge for about a week, but they also freeze well. Whisk 4 egg yolks with 1 teaspoon of sugar (this helps the yolks not gelatinize) and store in a ziplock bag for up to 1 month. Thaw in fridge before using in other baking recipes.
  • How to ensure cherry chips don’t sink to the bottom: Make sure they are uniformly chopped very fine. Use a food processor and pulse 7-10 times and scrape down the sides as needed. Then make sure they’re evenly distributed through the batter. They are sticky and like to cling together!
  • Frosting variations: Substitute 2 tablespoons of heavy cream for more cherry juice for a pink cherry frosting, increase the almond extract to 1/2 teaspoon for a stronger almond-flavored frosting, or substitute my chantilly cream frosting for a less-sweet frosting option.
Calories: 563kcal, Carbohydrates: 81g, Protein: 5g, Fat: 26g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 68mg, Sodium: 150mg, Potassium: 133mg, Fiber: 1g, Sugar: 63g, Vitamin A: 809IU, Vitamin C: 0.02mg, Calcium: 71mg, Iron: 0.4mg
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
QR Code
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.

Recipe testing history: After reader feedback about the cake being too dense, I have completely re-tested this recipe. I made a few adjustments to ingredient amounts and the baking method. It’s now better than ever! Follow the recipe as written with my expert tips and you’re guaranteed a perfect cherry chip layer cake. Recipe originally published February 2014, fully updated February 2025.