If you’re craving a dessert that’s bursting with sweet cherry flavor and satisfying, tender crumb, you absolutely have to try this Moist Cherry Chip Cake Recipe. It’s the kind of treat that brings a smile with every bite—the moist cake perfectly balanced by the subtle almond extract and tidbits of maraschino cherries, all topped with a luscious cherry-infused frosting. Whether you’re baking for a special occasion or just want to brighten up an ordinary day, this cake has a way of feeling both nostalgic and excitingly fresh at the same time.
Ingredients You’ll Need
The magic behind this Moist Cherry Chip Cake Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays a crucial role, from the white cake mix that ensures a fluffy base, to the maraschino cherry juice and chopped cherries that bring that trademark cherry pop of sweetness and color.
- 15 oz box white cake mix: The foundation for a light, fluffy cake with a neutral flavor perfect for cherry accents.
- 3 large eggs: These provide structure and richness, helping the cake rise beautifully.
- ½ cup vegetable oil: Keeps the cake wonderfully moist without weighing it down.
- ½ cup water: Balances out the batter to the perfect consistency for tenderness.
- ½ cup maraschino cherry juice: A secret ingredient that infuses the batter with distinct cherry sweetness and subtle tang.
- ½ teaspoon almond extract: Adds depth and an irresistible nutty undertone that complements the cherries.
- ⅓ cup maraschino cherries (chopped): Bursts of juicy cherry throughout the cake for texture and flavor.
- Optional additional maraschino cherries: Gorgeous for decorating and adding a pretty, ruby-red finish.
- 1 cup unsalted butter (softened): The creamy base for the frosting with a rich mouthfeel.
- 3 cups powdered sugar: Sweetens and stabilizes the frosting, ensuring it whips up smooth and fluffy.
- ¼ cup maraschino cherry juice: Used in the frosting to tie the whole cherry theme together with a punch of flavor.
How to Make Moist Cherry Chip Cake Recipe
Step 1: Preheat and Mix the Batter
Begin by heating your oven to 350 degrees Fahrenheit and greasing a 9×13-inch baking dish so the cake doesn’t stick. In a large bowl, blend the white cake mix with eggs, vegetable oil, water, maraschino cherry juice, and almond extract. Stir just until combined—the batter might look a bit lumpy, and that’s perfectly fine. This step sets the stage for a soft, tender crumb that’s packed with cherry flavor.
Step 2: Fold in the Chopped Cherries
Gently fold the chopped maraschino cherries into the batter to distribute those delightful cherry bites evenly throughout the cake. These tiny bursts of sweetness provide a lovely contrast to the cake’s airy texture.
Step 3: Bake Until Perfectly Done
Pour the batter into your prepared dish, smoothing it out evenly. Bake for about 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. This step ensures your cake is baked just right—moist and tender, not dry or dense.
Step 4: Let the Cake Cool Completely
This is a crucial step. Allow your cake to cool fully in the pan; frosting warm cake will make it melt and slide off. Patience here means a flawless finish and a frosting that holds beautifully.
Step 5: Whip Up the Cherry-Infused Frosting
In a mixing bowl, beat the softened unsalted butter, powdered sugar, and maraschino cherry juice on high speed until the frosting is smooth, creamy, and glossy. This frosting is the sweet, dreamy complement to the tender cherry cake beneath.
Step 6: Frost and Garnish
Evenly spread the frosting over your cooled cake. For an eye-catching, cherry-lover’s delight, top with whole maraschino cherries. They add a pop of color and an extra festive touch to your baked masterpiece.
Step 7: Slice and Enjoy
Finally, cut yourself a generous slice and savor the delicious combination of moist cake and cherry goodness. This cake is irresistibly delicious, perfect for sharing (or not!).
How to Serve Moist Cherry Chip Cake Recipe
Garnishes
Enhance your serving presentation by garnishing with a few fresh maraschino cherries or even some chopped toasted almonds for added texture contrast. A light dusting of powdered sugar can also add a delicate, pretty touch that makes the cake feel even more special.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or freshly whipped cream. For a grown-up twist, consider serving alongside a cup of rich espresso or a glass of lightly sweetened iced tea to balance the sweetness.
Creative Ways to Present
Instead of a traditional slice, cut the cake into small squares or use cookie cutters to create fun shapes that would be perfect for parties. You can also layer the cake with fresh cherries and frosting in individual dessert cups for an elegant parfait-style treat.
Make Ahead and Storage
Storing Leftovers
Once your cake is frosted, store any leftovers covered tightly in the refrigerator to keep the frosting fresh and the cake moist. It will stay delicious for up to 4 days, making it an easy dessert to enjoy over several meals.
Freezing
You can freeze this Moist Cherry Chip Cake Recipe before or after frosting. For best results, wrap the cake layers tightly in plastic wrap and then aluminum foil to prevent freezer burn. When properly stored, it can last up to 3 months. Thaw overnight in the fridge before serving.
Reheating
If you want to serve the cake slightly warm, especially if thawed, gently warm individual slices in the microwave for about 10 seconds. Avoid overheating to keep the frosting from melting and the cake from drying out.
FAQs
Can I use fresh cherries instead of maraschino cherries?
Fresh cherries have a different texture and less sweetness than maraschino cherries, so while you can substitute them, you might want to add a bit more sugar and cherry juice to retain that signature cherry flavor the recipe delivers.
Is it okay to use a different type of cake mix?
White cake mix works best for this recipe because it provides a neutral base that highlights the cherry flavor. Using yellow or chocolate cake mix will change the flavor profile but can be an interesting variation if you’re feeling adventurous.
Can I make this cake gluten-free?
Absolutely! Simply swap the white cake mix for your favorite gluten-free white cake mix and ensure the other ingredients are gluten-free. The rest of the recipe remains the same for a deliciously moist cherry chip cake.
How important is the almond extract?
The almond extract gives the cake a subtle nutty nuance that complements the cherry flavor beautifully. If you don’t have almond extract, vanilla extract is a reasonable substitute, but you’ll miss that distinct cherry-almond harmony.
What’s the best way to chop the maraschino cherries?
Drain the cherries well before chopping to avoid excess juice thinning the batter. Use a sharp knife and chop them into small, even pieces to ensure they distribute nicely throughout the cake without overpowering any bite.
Final Thoughts
I can’t recommend this Moist Cherry Chip Cake Recipe enough—whether you’re a seasoned baker or just starting out, it’s foolproof and fantastically rewarding. From the tender crumb to the cherry bursts and creamy frosting, it’s a slice of happiness in every piece. So go ahead, give it a try, and watch this cake become your new go-to treat for anytime you crave a little cherry sweetness in your life.
Print
Moist Cherry Chip Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Moist Cherry Chip Cake is a delightful and easy-to-make dessert featuring a white cake base infused with maraschino cherry juice and almond extract, studded with chopped maraschino cherries. Topped with a luscious cherry-flavored buttercream frosting and garnished with whole maraschino cherries, this cake offers a perfect balance of sweet and fruity flavors with a moist, tender crumb.
Ingredients
For the Cake
- 15 oz box white cake mix
- 3 large eggs
- ½ cup vegetable oil
- ½ cup water
- ½ cup maraschino cherry juice (from maraschino cherry jar)
- ½ teaspoon almond extract
- ⅓ cup maraschino cherries, chopped
For the Frosting
- 1 cup unsalted butter, softened to room temperature
- 3 cups powdered sugar
- ¼ cup maraschino cherry juice (from jar)
- Optional: Additional maraschino cherries for decorating
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish lightly to prevent the cake from sticking.
- Mix Cake Batter: In a large mixing bowl, combine the dry white cake mix, eggs, vegetable oil, water, maraschino cherry juice, and almond extract. Stir gently until just combined; the batter may be slightly lumpy, which is okay for a moist texture.
- Add Cherries: Fold in the chopped maraschino cherries evenly into the batter to distribute the cherry flavor and texture throughout the cake.
- Bake the Cake: Pour the batter into the prepared baking dish. Bake for 25 to 30 minutes, checking for doneness by inserting a toothpick into the center—if it comes out clean, the cake is ready.
- Cool the Cake: Allow the cake to cool completely in the baking dish to prepare for frosting application.
- Make the Frosting: Using an electric mixer on high speed, beat the softened butter, powdered sugar, and maraschino cherry juice together until the frosting is smooth and creamy.
- Frost the Cake: Spread the cherry-flavored buttercream frosting evenly over the cooled cake using a spatula.
- Decorate: Garnish the frosted cake with additional whole maraschino cherries for a festive look.
- Serve: Slice the cake into 16 pieces and enjoy this moist and flavorful cherry chip cake!
Notes
- Ensure the cake is completely cooled before frosting to avoid melting the buttercream.
- For best flavor, use fresh maraschino cherry juice from the jar.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Allow refrigerated cake to come to room temperature before serving for best texture.
- Almond extract intensifies the cherry flavor but can be omitted if an almond allergy is a concern.
