A cherry chip cake is traditionally British, a beautiful, delicious cake perfect for birthdays or any special occasion such as valentine's day! This cherry chip cake recipe promises you great taste indeed.
Cherries are popularly used by most bakers. They possess a special tangy-sweet flavor and a cute shape. I love to see the cherries with the long delicate stems!
Why This Recipe
Fresh cherries are rare to find and could be pricey for some baking projects. Since I use few of the cherries, I prefer buying the maraschino cherries for my baking projects. This recipe was inspired by my other cake mix recipe on this site.
Maraschino cherries are regular cherries that have been transformed by being preserved, bleached, dyed, and sweetened in sugar.
Fond memories flood my mind whenever I make a cherry chip cake. My grandma handed my mother her recipe. She would make the decadent cake during my birthdays!
What a special treat for a little girl, the batter was spotted with red cherries and would result in a lovely pink cake when baked.
The old-fashioned recipes call for all-purpose flour. I am a great fan of tweaking recipes for more deliciousness. Why not use a white cake box mix? There is a notable difference when you use the white cake mix from Betty Crocker. The cake will be moist and soft!
Let us have a look at this easy recipe that makes a great-tasting cake.
Ingredients and substitutions
White Cake Box Mix: this ingredient makes the cake richer in flavor. Baking the cake mix yields a more moist cake. It is possible to use all-purpose flour just as in the old-fashioned, traditional cherry chip cake recipes.
Egg whites are whipped till stiff peaks form. They add moisture to the cake, making light in structure too.
Cherries are chopped into small pieces and folded into the cake butter. Maraschino cherries are very sweet and their bright color makes the cake beautiful.
Butter is rich in flavor, you will never go wrong baking with butter. However, you can substitute it with margarine or vegetable oil.
Cherry juice adds moisture as well as enhances the overall taste of the cake. You could substitute cherry juice with water or milk.
Milk is rich in fat, adding moisture to the cake batter. Milk can be substituted with sour cream or buttermilk in the recipe.
The vanilla flavor will elevate our cherry chip cake to the next level of deliciousness.
Sweetened whipping cream
I used a non-dairy-sweetened whipping. You can substitute it with your desired buttercream recipe or swiss meringue too!
Whipped whipping cream in a mixing bowl.
Mixing the cake ingredients.
- Mixing bowls
- Rubber spatula
- Handheld mixer or stand mixer
- Baking pans
- Parchment paper
- Measuring cups and spoons
You probably over-mixed the cake butter. As soon as the wet ingredients are fully incorporated, stop the mixing.
Over-mixing activates the gluten protein found in wheat flour. This results in a cake that is tough and rubbery.
Since the cake butter contains cherries, it's essential to coat the cherries with flour before you toss them into the batter.
If you skip this step, the cherries will sink, and this may cause your cake to sink in the middle.
For successful baking results, you have to know your oven. Use an oven thermometer to get the accurate baking temperature. Sticking to the recommended temperature will yield a perfect cake.
In addition, always use room-temperature ingredients, especially eggs.
Cold ingredients will introduce more moisture than is required, which could make your cake sink during the baking process.
If you tried this Cherry Chip Cake With White Cake Mix Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below. Thanks for visiting!
Cherry Chip Cake With White Cake Mix
- 3 ¼ cups White Cake Mix
- 1 cup Maraschino berries
- ½ cup Unsalted butter
- 3 Egg whites
- ½ cup Maraschino cherry juice
- ½ cup Milk
- 150 ml Chilled sweetened whipping cream
- Preheat the oven to 150 degrees celsius and grease a love heart-shaped pan or a sheet pan.
- In a large mixing bowl beat egg yolks with butter and sugar until soft and creamy.
- Add a cup of the cake mix and mix until fully incorporated, add the milk, and continue to beat with the paddle attachment of the stand mixer. You could also use a handheld mixer.
- Continue to alternate cups of cake mix with milk and finally the maraschino juice.
- Whisk the egg whites till you form stiff peaks. Gently fold into the cake butter with a rubber spatula. Resist the urge to overmix at this point.
- Pour the cake batter into the greased cake pan, and bake for 30 to 45 minutes. A toothpick inserted at the center of the cake should come out clean.
- Place the cake on a cooling rack to cool for about 10 minutes, remove the cake from the pan, and let it cool completely.
- Whip the chilled whipping cream in a mixing bowl until stiff peaks form. Let it sit in the fridge for an hour. This will make whipping cream more stable.
- Frost the cake as desired, garnishing it with maraschino cherries. Enjoy this special cake, the taste is unforgettable.