Cherry Chip Cake
This Cherry Chip Cake is dotted with maraschino cherries and infused with cherry juice. A thick buttercream frosting is layered between the cakes to turn this into a decadent and show-stopping dessert.
Servings: 16 slices
Calories: 529kcal
Ingredients
Cake
- 15.25 ounce white cake mix
- 10 ounces maraschino cherries chopped, save juice (save some cherries for garnish)
- ½ cup butter
- 3 eggs
- ½ cup milk
- ½ cup cherry juice reserved from above
Cherry Buttercream Frosting
- 2 sticks unsalted butter softened to room temperature
- 2 pounds powdered sugar
- 6 Tablespoons milk
- 2 Tablespoons maraschino cherry juice from above
Instructions
- Preheat your oven to 350 degrees.
- Melt your ½ cup of butter.
- Rinse and dry off your cherries.
- In a large mixing bowl combine the cake mix, chopped cherries, melted butter, 3 eggs, ½ cup milk and ½ cup cherry juice.
- Spray two 8 or 9 inch cake pans with non-stick spray.
- Divide the cake batter between the 2 pans.
- Bake the cakes for 22-25 minutes or until a toothpick inserted in the middle comes out clean.
- Let the cakes cool slightly and then remove from the pans onto a wire rack to cool completely.
- Once the cakes are completely cooled you can make your frosting.
- In a large bowl combine your softened butter, powdered sugar, 6 tablespoons milk and 2 tablespoons of maraschino cherry juice.
- Place one cake on your cake plate and top with a good amount of the frosting and spread out.
- Top with the other cake.
- Frost the cake completely.
- Using a piping bag with a star tip pipe frosting around the top and bottom edge of the cake.
- Garnish with reserved cherries.
- Slice and serve!
Video
Nutrition
Calories: 529kcal | Carbohydrates: 88g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 254mg | Potassium: 71mg | Fiber: 1g | Sugar: 76g | Vitamin A: 605IU | Calcium: 97mg | Iron: 1mg