Last Updated on March 27, 2026 by Janell

It’s hard to find a box of Betty Crocker’s Cherry Chip Cake mix at the grocery store, but it’s a nostalgic flavor that many people say that this is their favorite cake! While this version isn’t made from scratch, it’s a major upgrade from the standard box. By using a white cake mix and simple pantry staples, you get a cake bursting with sweet cherry flavor and is the perfect shade of pink!

If you are looking for cake recipes for Valentine’s Day, a birthday cake, or just a great way to brighten a weekday, you’ve found it. While you can sometimes find a cherry chip cake mix at the grocery store, nothing beats the soft crumb and beautiful pink color of an easy, semi-homemade version.

This cherry chip cake recipe uses simple ingredients to transform a standard box cake mix into a bakery-quality masterpiece. Forget the standard Betty Crocker instructions; we’re leveling this up with extra Maraschino cherry juice and a secret flour mixture to create the best cherry chip cake recipe you’ve ever tasted. (This cake does not have any chocolate chips.)

Ingredients You’ll Need

Most of these items are likely already in your pantry or easily found at your local grocery store.

For the Cake:

• 1 box white cake mix (Ignore the box directions!)
• 1 cup all-purpose flour
• 1 cup sugar
• 1 cup sour cream
• 1 cup water
• 1/3 cup Maraschino cherry juice (from the jar)
• 2 tbsp vegetable oil
• 4 egg whites (room temperature)
• 1 oz jar (16 oz) of Maraschino cherries

For the Cherry Buttercream:

• 2 sticks salted butter (softened to room temperature)
• 6 cups powdered sugar
• 1/2 cup half and half
• 1 tsp vanilla extract (or a drop of almond extract for extra depth)
• 3 tbsp leftover Maraschino cherry juice
• Extra cherries for decoration

Instructions: How to Make a Cherry Chip Cake

1. Prep Your Pans and Cherries

Preheat your oven to 350°F. Prepare two 8-inch cake pans by lining them with parchment paper and hitting them with cooking spray.

Drain the jar of Maraschino cherries, making sure to reserve that liquid! You’ll need it to get that cherry taste and perfect consistency in the frosting. Place the cherries in a food processor and pulse until you have finely chopped cherries.

2. Mix the Batter

In the bowl of a stand mixer or electric mixer, combine the white cake mix, flour, sugar, sour cream, water, cherry juice, and vegetable oil. Using the paddle attachment, mix on medium speed until combined, making sure to scrape down the sides.

Switch to low speed and add the egg whites one at a time, mixing for about 20 seconds after each. Finally, fold in those chopped Maraschino cherries for about 30 seconds. You’ll see a beautiful pink color start to form!

3. Bake to Perfection

Divide the cake batter evenly between your prepared cake pans. Bake for 27–30 minutes. To ensure it’s done, you can use an instant read thermometer or the classic toothpick test (it should come out clean).

Pro Tip: If the bottom of the cake feels too soft, add time in 2-minute increments. Once done, let the cake layers cool completely. If you’re in a hurry, you can wrap them in plastic wrap and pop them in the freezer for 20 minutes to make them easier to handle.

4. Whip Up the Cherry Buttercream

In a clean bowl of a stand mixer, beat the softened butter for one minute. Add the powdered sugar, half-and-half, vanilla extract, and the remaining cherry juice. Start on a low speed so you don’t get a sugar cloud, then crank it up to medium-high. Mix until the frosting is light and fluffy.

Assembly and Decorating

Place your first cake layer on a stand. If the top isn’t flat, trim it with a serrated knife to ensure the second layer sits perfectly. Spread a generous amount of frosting, then top with the next layer.

For a professional look, you can use a piping bag to add a shell border or a ruffle garland around the top of the cake. The contrast of the pink frosting against the delicious cherry cake makes it a showstopper for any occasion!

Storage Tips

If you have leftover cake, store it in an airtight container at room temperature for up to 3 days, or in the fridge to keep it fresh longer. Individual slices also freeze beautifully!

Frequently Asked Questions

Can you use almond extract instead of vanilla extract? Yes, if you prefer the almond flavor, you can switch the extract.

Can I use a chocolate cake to make a cherry chip cake? I have never tried it, but if you want to add chocolate flavor, I would add some chocolate chips. Just add about 1 cup of mini chocolate chips. Toss them in about 1 tablespoon of flour to prevent them from sinking to the bottom of f the cake.

Can I make a sheet cake? You can also bake this cake in a 9×13 pan. Bake the cake for 25 minutes and then check for doneness. If it’s not cooked, add 2 more minutes. (All ovens can cook differently – so please watch the cake the first time you bake it.)

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