Cherry Chip Cake
This Cherry Chip Cake Recipe is packed with sweet cherry flavor & iced with homemade cherry buttercream frosting. Made with white cake mix, it's quick & easy to make.
Servings: 12
Calories: 536.2kcal
Ingredients
Cake Batter
- 1 white cake mix
- ½ cup cherry juice ***
- ½ cup milk
- 3 egg whites
- ⅓ cup canola oil
- ½ cup cherries finely chopped ***
Cherry Frosting
- 8 oz salted butter (2 sticks)
- 4 cups powdered sugar
- 1 teaspoon cherry extract or 5-6 drops of black cherry flavoring oil (such as Lor-Ann)
- 3-4 tablespoon cherry juice
Decoration
- 12 maraschino cherries
Instructions
- Preheat oven to 350. Line two 9-inch baking pans with parchment and spray with cooking spray.
- Combine first 5 cake batter ingredients in a large bowl.
- Beat with an electric mixer for 2-3 minutes or until lightened and fluffy.
- Fold in chopped cherries.
- Divide the batter between prepared pans.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool completely.
Frosting
- Mix the butter with an electric mixer until fluffy.
- Slowly incorporate powdered sugar. Mix in extract.
- Add cherry juice to reach a pipeable consistency.
Notes
Cherries - We used canned sour cherries in syrup for the cake and frosting, and garnished with dye-free maraschino cherries. This combination gives a nice cherry flavor without being too sweet. The dye-free cherries and juice still give the cake a pastel pink color. Either option works in the different parts of the cake.
Nutrition
Calories: 536.2kcal | Carbohydrates: 80.5g | Protein: 3.2g | Fat: 23.5g | Saturated Fat: 11.2g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 8.4g | Trans Fat: 0.8g | Cholesterol: 41.9mg | Sodium: 438.6mg | Potassium: 98.5mg | Fiber: 0.8g | Sugar: 62g | Vitamin A: 494.7IU | Vitamin C: 0.4mg | Calcium: 117mg | Iron: 1mg