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Cherry Chip Cake with Cherry Frosting

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Edited by Angela Ritchie
Updated Oct 7, 2025
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Bring a pop of color and nostalgia to your dessert table with this cherry chip cake topped with homemade cherry frosting. Made with cherry chip cake mix, this classic layer cake is packed with sweet cherry flavor and charming pink cherry chips in every slice. The homemade cherry frosting, whipped with butter, powdered sugar, and maraschino cherry juice, adds a creamy finish and the prettiest pale pink hue. Maraschino cherries make it party-ready, but even on its own, this cake is a showstopper. Perfect for birthdays, Valentine’s Day, or anytime you are craving something sweet and cheerful.

Recipe Ingredients

Just a few simple ingredients are needed to create this showstopper.

Cherry Chip Cake Mix: Betty Crocker™ Delights Super Moist™ Cherry Chip Cake Mix bakes into tender layers dotted with cherry-flavored bits.

Eggs, Oil, and Water: The basics called for on the cake mix box help create a soft crumb and moist texture.

Powdered Sugar: The base for smooth, fluffy cherry frosting.

Butter: Softened for easy mixing and a rich, creamy finish.

Vanilla: This extract balances sweetness and enhances flavor.

Maraschino Cherries: The liquid from the jar of maraschino cherries gives the frosting its signature pink hue and cherry taste while the whole cherries give the cake its showstopper appearance.

Kosher Salt: Just a pinch to highlight flavors.

How to Make Cherry Chip Cake with Cherry Frosting

Here’s a quick look at how to make this cherry chip cake.

1. Mix and Bake

Prepare the cake mix with water, oil, and eggs as directed on the box. Bake in three greased 8-inch round cake pans until golden and a toothpick comes out clean. Cool completely.

2. Make the Frosting

Beat powdered sugar and softened butter until fluffy. Add vanilla and cherry juice gradually, mixing until smooth and spreadable.

3. Assemble and Decorate

Frost the cooled cake layers, then decorate with maraschino cherries or candy sprinkles for a festive finish.

How to Store Cherry Chip Cake with Cherry Frosting

Here are some tips for storing Cherry Chip Cake with Cherry Frosting.

Refrigerator

Store covered in an airtight container in the fridge for up to 5 days; bring to room temperature before serving.

Freezer

To make cake layers ahead of time, wrap tightly in plastic wrap place in a resealable freezer bag and freeze for up to 3 months. Thaw in the refrigerator, then frost and decorate. Wrap slices of frosted cake in plastic wrap and store in an airtight container or resealable freezer bag for up to 2 months. (We don’t recommend freezing the maraschino cherries.) Thaw before frosting or serving.

Cherry Chip Cake with Cherry Frosting Variations

We love this cherry chip cake just the way it is, but are a few ways to add variety.

Extra Cherry Flavor: Fold 1 cup well drained chopped maraschino cherries into the batter.

Celebration Ready: Decorate with heart-shaped sprinkles for Valentine’s Day.

Single Layer: Bake in a 13x9-inch pan for an easier, casual version.

Cherry Chip Cake with Cherry Frosting

  • Prep Time 30 min
  • Total 2 hr 0 min
  • Servings 12
  • Ingredients 8
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Ingredients

Cake

Frosting & Decoration

  • 5 cups powdered sugar
  • 1 cup butter, softened
  • 2 teaspoons vanilla
  • 2 to 3 tablespoons maraschino cherry liquid (from 1 jar maraschino cherries with stems)
  • Pinch of kosher salt
  • Maraschino cherries with stems, well drained

Instructions

  • Step 
    1

    Heat oven to 350°F (325°F for dark or nonstick pans). Grease only the bottoms of 3 (8-inch) round cake pans with shortening or baking spray with flour.

  • Step 
    2

    In a large bowl, beat cake mix with water, oil, and eggs called for on cake mix box with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally.  Divide cake batter evenly among the prepared pans.

  • Step 
    3

    Bake 17 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans and place on cooling racks. Cool completely, about 1 hour.

  • Step 
    4

    Meanwhile, in a large bowl, beat powdered sugar and butter with spoon or electric mixer on low speed until blended. Stir in vanilla.

  • Step 
    5

    Gradually beat in just enough cherry liquid to make frosting smooth and spreadable. If frosting is too thick, beat in more cherry liquid, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.

  • Step 
    6

    If necessary, trim rounded tops of 2 cake layers to level surface before assembling. Place 1 cake layer, top side down, on serving plate; spread with about 1 cup of frosting. Top with second layer, top side down; spread with about 1 cup frosting. Top with untrimmed cake layer, top side up. Frost side and top of cake with remaining frosting.

  • Step 
    7

    Decorate top of cake with maraschino cherries as desired.

Nutrition

Nutrition Facts are not available for this recipe

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