19 Cherry Chip Cake Recipes for Summer Parties

Dreaming of a show-stopping dessert for your next summer bash? Dive into our collection of 19 cherry chip cake recipes, from classic layers to whimsical cupcakes. Each one bursts with fruity flavor and nostalgic charm, perfect for sunny gatherings. Let’s bake something unforgettable!

Classic Cherry Chip Layer Cake

Baking has always been my go-to for celebrating sunny days, and this cherry chip layer cake is a nostalgic favorite from my childhood. It's studded with sweet maraschino cherries and frosted with a creamy cherry buttercream—perfect for summer parties or just because.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 30 minutes

Ingredients

• All-purpose flour – 2 ½ cups
• Granulated sugar – 1 ¾ cups
• Baking powder – 2 ¼ tsp
• Salt – 1 tsp
• Unsalted butter (softened) – 1 cup (2 sticks)
• Vegetable oil – ¼ cup
• Large eggs – 3
• Vanilla extract – 2 tsp
• Buttermilk – 1 cup
• Maraschino cherries (drained and chopped) – 1 ¼ cups (about 20 cherries)
• Cherry juice (from jar) – ¼ cup
• For frosting:
• Unsalted butter (softened) – 1 ½ cups (3 sticks)
• Powdered sugar – 4 cups
• Vanilla extract – 1 tsp
• Milk or heavy cream – 2-3 tbsp
• Cherry juice – 2 tbsp
• Maraschino cherries for garnish – optional

Instructions

1. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans. (Tip: Use parchment rounds for easy release.)
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl as needed. Add the oil and beat until combined.
4. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture in three additions, alternating with the buttermilk. Start and end with the flour. Mix just until combined.
6. In a small bowl, toss the chopped cherries with 1 tablespoon of flour (from the measured flour) to prevent them from sinking. Fold the cherries and ¼ cup cherry juice into the batter.
7. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. (Tip: Rotate the pans halfway through baking for even browning.)
8. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
9. For the frosting: In a large bowl, beat the butter until creamy. Gradually add powdered sugar, beating on low, then increase to medium. Add vanilla, 2 tbsp cherry juice, and enough milk or cream to reach a spreadable consistency. Beat until light and fluffy, about 2 minutes. (Tip: For a stronger cherry flavor, use cherry juice instead of milk.)
10. Once cakes are cool, place one layer on a plate, spread a layer of frosting, and top with the second layer. Frost the top and sides of the cake. Garnish with maraschino cherries if desired.

Unexpectedly, the cherry flavor deepens overnight, making this cake even better the next day. Slice it up for a backyard barbecue or a birthday—it's always a hit. Enjoy with a tall glass of cold milk.

Cherry Chip Cupcakes

Recently, I've been on a cherry kick, and these cherry chip cupcakes with cream cheese frosting have become my absolute go-to. They're like a nostalgic cherry cordial in cupcake form—moist, tangy, and perfectly sweet.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 18 minutes

Ingredients

Cupcakes

• All-purpose flour – 1 ½ cups
• Baking powder – 1 ½ tsp
• Salt – ½ tsp
• Unsalted butter – ½ cup (1 stick), softened
• Granulated sugar – 1 cup
• Eggs – 2 large
• Vanilla extract – 1 tsp
• Almond extract – ½ tsp
• Milk – ½ cup
• Maraschino cherries – ½ cup, chopped
• Cherry baking chips – ½ cup

Frosting

• Cream cheese – 8 oz, softened
• Unsalted butter – ¼ cup, softened
• Powdered sugar – 2 cups
• Vanilla extract – 1 tsp

Instructions

1. Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
4. Add eggs one at a time, beating well after each addition. Mix in vanilla and almond extracts.
5. With mixer on low, add flour mixture in three additions, alternating with milk, beginning and ending with flour. Mix until just combined—do not overmix.
6. Fold in chopped maraschino cherries and cherry baking chips using a spatula. (Tip: Pat cherries dry with a paper towel before chopping to prevent sinking.)
7. Divide batter evenly among the 12 liners, filling each about 2/3 full. Use a cookie scoop for consistent sizes.
8. Bake for 16-18 minutes, until a toothpick inserted into the center comes out clean. (Tip: Rotate the pan halfway through for even browning.)
9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
10. For the frosting: Beat cream cheese and butter together until smooth. Gradually add powdered sugar, then beat in vanilla until fluffy. (Tip: Use room-temperature ingredients to avoid lumps.)
11. Once cupcakes are completely cool, pipe or spread frosting onto each cupcake. Optionally, top with a cherry or sprinkles.

Honestly, the combination of tender crumb with little bursts of cherry and that tangy cream cheese frosting is pure magic. I love serving these at spring brunches or packing them in lunchboxes for a sweet surprise—they stay moist for days!

Chocolate Cherry Chip Marble Cake

Sundays are for baking, and this Chocolate Cherry Chip Marble Cake is my new favorite weekend project. It combines the best of both worlds—rich chocolate and tender vanilla—with bursts of sweet cherry in every bite. Plus, the marbled effect makes it look way more impressive than the effort it takes!

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

• Flour – 2 cups
• Sugar – 1 cup
• Baking powder – 1½ tsp
• Salt – ½ tsp
• Butter – ½ cup
• Eggs – 2
• Vanilla extract – 1 tsp
• Milk – ¾ cup
• Cocoa powder – ¼ cup
• Cherry chips – ½ cup

Instructions

1. Preheat oven to 350°F. Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, and salt. Tip: whisking aerates the dry ingredients for a lighter cake.
3. In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes. Make sure your butter is truly softened for easy creaming.
4. Beat in eggs one at a time, then add vanilla extract.
5. Alternately add flour mixture and milk, beginning and ending with flour, mixing just until combined. Don't overmix—it keeps the cake tender.
6. Transfer half the batter to another bowl. Stir cocoa powder into one half until no streaks remain.
7. Fold cherry chips into the vanilla batter.
8. Spoon alternating dollops of chocolate and vanilla batter into the prepared pan.
9. Swirl gently with a knife for a marbled effect. Use a butter knife and just a few figure-8 motions—less is more.
10. Bake for 45-50 minutes, until a toothpick inserted in center comes out clean.
11. Cool in pan 10 minutes, then transfer to wire rack to cool completely.

Biting into a slice of this cake, you get soft vanilla cake, fudgy chocolate ribbons, and little cherry surprises. It's perfect with a cup of coffee or a glass of milk, and it stays moist for days—if it lasts that long.

Lemon Cherry Chip Loaf Cake

When life gives you lemons, make this Lemon Cherry Chip Loaf Cake! I love how the bright citrus pairs with sweet cherries and chocolate chips—it’s my go-to spring bake that never fails to impress.

Serving: 8 | Prep Time: 20 minutes | Cooking Time: 55 minutes

Ingredients

• All-purpose flour – 1½ cups
• Granulated sugar – 1 cup
• Baking powder – 1½ tsp
• Salt – ½ tsp
• Unsalted butter (softened) – ½ cup
• Large eggs – 2
• Whole milk – ½ cup
• Lemon zest – 2 tbsp
• Fresh lemon juice – 3 tbsp
• Vanilla extract – 1 tsp
• Fresh or frozen cherries (pitted and halved) – 1 cup
• Semi-sweet chocolate chips – ½ cup

Instructions

1. Preheat your oven to 350°F. Grease a 9×5-inch loaf pan with butter or nonstick spray, then line with parchment paper for easy removal.
2. In a medium bowl, whisk together 1½ cups flour, 1½ tsp baking powder, and ½ tsp salt. Set aside.
3. In a large bowl, beat ½ cup softened butter and 1 cup sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
4. Add 2 large eggs one at a time, beating well after each. Scrape down the bowl as needed.
5. Mix in 2 tbsp lemon zest, 3 tbsp lemon juice, and 1 tsp vanilla extract until combined. The batter might look curdled—that’s okay!
6. Gradually add the flour mixture to the butter mixture in three additions, alternating with ½ cup milk. Start and end with flour. Mix on low just until combined; do not overmix or the cake will be tough.
7. In a small bowl, toss 1 cup halved cherries with 1 tbsp flour (this prevents them from sinking). Fold the cherries and ½ cup chocolate chips into the batter with a spatula.
8. Pour the batter into the prepared loaf pan and spread evenly. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. For best texture, wait until fully cooled.

Once baked, the kitchen smells like a bakery! The crumb is moist and tender, with bursts of cherry and melty chocolate in every bite. For a pretty finish, drizzle with a simple lemon glaze or serve warm with a dollop of whipped cream.

Cherry Chip Cheesecake

Perfect for spring gatherings, this Cherry Chip Cheesecake combines a creamy, baked filling with a swirl of cherry chip compote for a stunning dessert that's as delicious as it is beautiful.

Serving: 12 | Prep Time: 30 minutes | Cooking Time: 65 minutes

Ingredients

• Graham cracker crumbs – 1 ½ cups
• Unsalted butter, melted – 5 tbsp
• Granulated sugar – 1 cup
• Cream cheese, softened – 24 oz
• Large eggs – 3
• Sour cream – 1 cup
• Vanilla extract – 1 tsp
• Cherry preserves – ½ cup

Instructions

1. Preheat oven to 325°F. Wrap the bottom of a 9-inch springform pan with aluminum foil to prevent leaks.
2. In a medium bowl, mix graham cracker crumbs, ¼ cup sugar, and melted butter until combined. Press firmly into the bottom of the pan – use the bottom of a glass for even pressure.
3. In a large bowl, beat cream cheese and remaining ¾ cup sugar on medium speed until smooth. Add sour cream and vanilla, then beat in eggs one at a time on low speed until just combined. Avoid overmixing to prevent cracks.
4. Pour the filling over the crust. Drop spoonfuls of cherry preserves onto the filling and use a knife to gently swirl – don't fully incorporate, leave distinct ribbons.
5. Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan – this water bath ensures even baking and a creamy texture.
6. Bake for 55-65 minutes, until the edges are set but the center still jiggles slightly. Turn off the oven, prop the door open with a wooden spoon, and let the cheesecake cool inside for 1 hour to prevent sinking.
7. Remove the cheesecake from the water bath, discard foil, and refrigerate for at least 4 hours (overnight is best) until fully chilled and firm. Run a knife around the edge before releasing the pan.

How to serve this beauty? For a finishing touch, add a dollop of whipped cream and a few fresh cherries on top. The creamy, tangy filling and sweet cherry swirl make every bite irresistible – a showstopper for any occasion.

Vegan Cherry Chip Cake

Ready for a vegan cherry chip cake that's fluffy, moist, and bursting with cherry flavor? This recipe uses coconut oil for tenderness and natural sweetness. I love how the chocolate chips add little pockets of richness against the tart cherry.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 28 minutes

Ingredients

• All-purpose flour – 1 cup
• Sugar – 3/4 cup
• Baking powder – 1 1/2 tsp
• Salt – 1/4 tsp
• Non-dairy milk – 1 cup
• Coconut oil – 1/3 cup, melted
• Vanilla extract – 1 tsp
• Cherry preserves – 1/2 cup
• Vegan chocolate chips – 1/2 cup

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
3. In a smaller bowl, mix the non-dairy milk, melted coconut oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry and stir gently with a spatula until just combined—no dry streaks remain, but a few lumps are fine. Tip: overmixing develops gluten and makes the cake tough, so stop as soon as it comes together.
5. Fold in the cherry preserves and vegan chocolate chips with a few swift strokes. Tip: if the preserves are chunky, give them a quick stir first to distribute more evenly.
6. Pour the batter into the prepared pan and spread it evenly. The batter will be thick.
7. Bake for 28–30 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Tip: start checking at 25 minutes if your oven runs hot, and rotate the pan halfway through for even browning.
8. Let the cake cool in the pan on a wire rack for 10 minutes. Then run a knife around the edge, invert onto the rack, and cool completely before slicing.

One bite and you'll understand why this cake disappears fast—it's tender, with bursts of tart cherry and melty chocolate in every forkful. Serve it plain for a not-too-sweet breakfast treat, or dust with powdered sugar for a pretty finish.

Gluten-Free Cherry Chip Coffee Cake

Oh, I have a confession: I'm not usually a breakfast baker, but this Gluten-Free Cherry Chip Coffee Cake has me rethinking everything. The first time I made it, I was skeptical—almond flour can be tricky—but the burst of tart cherries and sweet crumb topping won me over. Trust me, this is the coffee cake that'll make your weekend mornings feel special.

Serving: 9 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Cake

• Almond flour – 2 cups
• Sugar – ½ cup
• Eggs – 2 large
• Butter, melted – ¼ cup
• Milk – ¼ cup
• Vanilla extract – 1 tsp
• Baking powder – 1 tsp
• Salt – ¼ tsp
• Dried cherries – ½ cup
• White chocolate chips – ¼ cup

Crumb Topping

• Almond flour – ⅓ cup
• Sugar – 2 tbsp
• Butter, cold – 2 tbsp
• Cinnamon – ½ tsp

Instructions

1. Preheat your oven to 350°F. Grease an 8×8-inch baking pan or line with parchment paper.
2. Make the crumb topping: In a small bowl, combine ⅓ cup almond flour, 2 tbsp sugar, and ½ tsp cinnamon. Cut in 2 tbsp cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs. Set aside.
3. In a large bowl, whisk together 2 cups almond flour, ½ cup sugar, 1 tsp baking powder, and ¼ tsp salt. Tip: Make sure your almond flour is finely ground for the best texture.
4. In a separate bowl, beat 2 large eggs. Add ¼ cup melted butter, ¼ cup milk, and 1 tsp vanilla extract. Whisk until smooth. Pro tip: Use room-temperature eggs to prevent the butter from solidifying.
5. Pour the wet ingredients into the dry and stir until just combined. Do not overmix—lumps are okay. Fold in ½ cup dried cherries and ¼ cup white chocolate chips.
6. Spread the batter evenly into the prepared pan. Sprinkle the reserved crumb topping over the top.
7. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Important: Since ovens vary, start checking at 25 minutes.
8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Moist, tender, and perfectly sweet-tart, this coffee cake is a gluten-free dream. I love serving it with a dollop of Greek yogurt and a drizzle of honey for breakfast, or simply alongside a hot cup of black coffee for an afternoon pick-me-up. However you enjoy it, the cherry chip combo is pure magic.

Cherry Chip Bundt Cake

Kick off spring with this stunning Cherry Chip Bundt Cake—it’s studded with sweet cherry chips and finished with a silky vanilla-almond glaze. I love how the tender crumb pairs with the burst of cherry in every bite. This cake is perfect for brunch or a simple dessert.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 55 minutes

Ingredients

• All-purpose flour – 2 ½ cups
• Granulated sugar – 1 ½ cups
• Unsalted butter, softened – ¾ cup
• Eggs – 3 large
• Vanilla extract – 2 tsp
• Almond extract – ½ tsp
• Buttermilk – 1 cup
• Baking powder – 1 tsp
• Baking soda – ½ tsp
• Salt – ½ tsp
• Cherry chips (or dried cherries) – 1 cup
• For glaze: Powdered sugar – 1 cup
• Milk – 2 tbsp
• Vanilla extract – ½ tsp

Instructions

1. Preheat oven to 350°F. Grease and flour a 10-cup bundt pan thoroughly.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes.
4. Add eggs one at a time, beating well after each. Stir in vanilla and almond extracts.
5. Alternately add dry ingredients and buttermilk to the butter mixture, beginning and ending with dry. Mix until just combined.
6. Gently fold in cherry chips. (Tip: Toss them in a tablespoon of flour first to prevent sinking.)
7. Pour batter into prepared pan and smooth the top.
8. Bake for 50-55 minutes, or until a toothpick inserted near the center comes out clean. (Tip: Tent with foil after 30 minutes if browning too fast.)
9. Cool in pan on a wire rack for 15 minutes, then invert onto rack to cool completely.
10. For glaze: Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake. (Tip: Add milk gradually to reach desired consistency.)

Slices reveal a tender, buttery crumb dotted with cherry chips that burst with fruity sweetness. For an extra-special touch, top with fresh cherries or a sprinkle of sliced almonds before the glaze sets. This cake stays moist for days—if it lasts that long!

No-Bake Cherry Chip Icebox Cake

You know those days when you want a dessert that feels fancy but requires zero oven time? This No-Bake Cherry Chip Icebox Cake is my go-to for summer potlucks or a quick treat. It layers creamy cherry-studded filling with crunchy graham crackers for a nostalgic, crowd-pleasing dessert.

Serving: 10 | Prep Time: 20 minutes | Cooking Time: 0 minutes

Ingredients

For the Filling

• Heavy cream – 2 cups
• Cream cheese – 8 oz, softened
• Powdered sugar – ½ cup
• Vanilla extract – 1 tsp
• Cherry pie filling – 1 can (21 oz)
• Mini chocolate chips – ½ cup

For the Layers

• Graham crackers – 1 box (about 14-16 whole crackers)

Instructions

1. In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and fluffy, about 2 minutes. (Tip: Make sure cream cheese is truly softened to avoid lumps.)
2. In a separate chilled bowl, whip the heavy cream with an electric mixer until stiff peaks form. (Tip: Chill the bowl and beaters for 10 minutes for best volume.)
3. Gently fold the whipped cream into the cream cheese mixture. Then fold in the vanilla extract, cherry pie filling, and mini chocolate chips until just combined.
4. Line the bottom of a 9×13-inch dish with a single layer of graham crackers, breaking them to fit if needed.
5. Spread half of the filling evenly over the graham crackers.
6. Add another layer of graham crackers, then top with the remaining filling. Finish with a final layer of graham crackers.
7. Cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight. The longer it chills, the softer the crackers become. (Tip: For clean slices, chill the full 8 hours.)

Keep this cake chilled until serving – it slices best when cold. The combination of sweet cherries, creamy filling, and crunchy graham gets better after a day in the fridge. Top with fresh cherries and extra chocolate chips for a pretty finish.

Cherry Chip Pound Cake

Usually, when I think of pound cake, I imagine a dense, buttery slice that's perfect with coffee. This cherry chip version takes that classic to a whole new level with bursts of fruity flavor in every bite.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 60 minutes

Ingredients

For the Pound Cake

• Flour – 2 cups
• Sugar – 1 cup
• Butter – 1 cup
• Eggs – 4
• Vanilla extract – 1 tsp
• Baking powder – ½ tsp
• Salt – ¼ tsp
• Cherry baking chips – 1 cup

Instructions

1. Preheat oven to 325°F. Grease and flour a 9×5-inch loaf pan.
2. In a large bowl, cream together butter and sugar until light and fluffy, about 3-4 minutes. (Tip: Ensure butter is at room temperature for proper creaming.)
3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Do not overmix. (Tip: Overmixing can make the cake tough.)
6. Fold in cherry chips gently with a spatula.
7. Pour batter into prepared pan and spread evenly. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. (Tip: If the top browns too quickly, tent with foil at the 50-minute mark.)
8. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Perfectly dense with a buttery crumb and bursts of cherry, this pound cake is delightful on its own or topped with whipped cream. Slice thick and enjoy with your afternoon coffee or serve as a simple dessert with ice cream. The golden crust and soft interior make it a crowd-pleaser every time.

Cherry Chip Angel Food Cake

Finally, a light and airy cake that doesn't skimp on flavor! This cherry chip angel food cake is my go-to for a guilt-free dessert that feels indulgent. The subtle almond extract really makes the cherries pop, and the texture is like eating a cloud.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

• Egg whites – 12 large
• Cream of tartar – 1 tsp
• Salt – ¼ tsp
• Sugar – 1 cup
• Vanilla extract – 1 tsp
• Almond extract – ½ tsp
• Cake flour – 1 cup
• Maraschino cherries – ½ cup (chopped and patted dry)
• Powdered sugar – for dusting

Instructions

1. Preheat oven to 350°F. Have an ungreased 10-inch tube pan ready.
2. In a large bowl, beat egg whites with cream of tartar and salt until foamy. Tip: make sure no yolk gets in—use room temperature eggs for best volume.
3. Gradually add sugar, beating on high until stiff peaks form. The mixture should look glossy and hold a peak when you lift the beater.
4. Beat in vanilla and almond extracts until just combined.
5. Sift cake flour over the egg white mixture in three additions, folding gently after each with a rubber spatula. Cut down through the center and scrape up the sides—don't stir! Tip: overmixing deflates the batter.
6. Fold in chopped maraschino cherries. Tip: pat them very dry with paper towels so they don't sink to the bottom during baking.
7. Spoon the batter into the pan and smooth the top. Run a knife through the batter to remove any large air pockets.
8. Bake for 35–40 minutes, until the top is golden brown and springs back when lightly touched. Immediately invert the pan onto a bottle or wire rack to cool completely—this prevents collapse.
9. Once cool, run a thin knife around the edges and center tube to release the cake. Dust with powdered sugar before serving.

This cake is impossibly light with bursts of cherry in every bite—perfect with a dollop of whipped cream or fresh berries on the side. The almond-cherry combo is classic, but you can swap in other fruits like crushed pineapple or mini chocolate chips for a twist.

Cherry Chip Cake Pops

Growing up, cherry chip was my absolute favorite cake flavor—it’s the perfect balance of sweet and tart. Turning that nostalgic taste into these adorable cake pops makes them even more fun to share. Whether for a birthday or a spring gathering, they always steal the show.

Serving: 24 | Prep Time: 30 minutes | Cooking Time: 25 minutes

Ingredients

For the Cake

• White cake mix (15.25 oz) – 1 box
• Eggs – 3 large
• Vegetable oil – 1/3 cup
• Water – 1 cup
• Cherry extract – 1 teaspoon
• Maraschino cherries (drained and chopped) – 1/2 cup
• Cherry baking chips – 1/2 cup

For the Frosting and Coating

• Cream cheese frosting (16 oz) – 1 can
• Candy melts (pink) – 12 oz
• Sprinkles – 1/4 cup
• Lollipop sticks – 24

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan.
2. In a large bowl, combine cake mix, eggs, oil, and water. Beat until smooth. Stir in cherry extract, chopped maraschino cherries, and cherry chips.
3. Pour batter into prepared pan. Bake for 25–28 minutes, until a toothpick inserted in center comes out clean. Cool completely.
4. Crumble the cooled cake into fine crumbs in a large bowl.
5. Add cream cheese frosting to the crumbs and mix until well combined. The mixture should hold together when pressed. (Tip: Start with 3/4 of the frosting and add more if needed to avoid a greasy texture.)
6. Roll the mixture into 1-inch balls and place on a parchment-lined baking sheet. Insert a lollipop stick into each ball. Freeze for 15 minutes. (Tip: Chilling ensures the pops stay securely on the sticks.)
7. Melt the candy melts in a microwave-safe bowl in 30-second intervals, stirring until smooth. (Tip: Add 1 teaspoon of coconut oil if the coating is too thick.)
8. Dip each cake pop into the melted candy, tap off excess, and immediately sprinkle with sprinkles. Place upright in a styrofoam block or cake pop stand to set.
9. Let set completely, about 10–15 minutes. Serve or store in an airtight container.

Between the sweet cherry flavor, the creamy frosting center, and the crisp chocolate shell, these pops are pure bliss. I love serving them on a spring brunch table or wrapping them as party favors—they always bring smiles.

Cherry Chip Sheet Cake

You know those days when you need a dessert that feels special but doesn't require a million steps? That's exactly how this Cherry Chip Sheet Cake came to be—it's my go-to for potlucks and family dinners. The cherry-studded crumb paired with a silky vanilla frosting is pure comfort.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Cake

• All-purpose flour – 2 cups
• Granulated sugar – 1 ¾ cups
• Unsalted butter – ½ cup, softened
• Eggs – 2 large
• Milk – 1 cup
• Vanilla extract – 1 tsp
• Baking powder – 1 ½ tsp
• Salt – ½ tsp
• Chopped maraschino cherries – 1 cup (well drained)

For the Vanilla Frosting

• Unsalted butter – ½ cup, softened
• Powdered sugar – 4 cups
• Vanilla extract – 2 tsp
• Milk – 3 to 4 tbsp

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch sheet pan and set aside.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3 minutes. Tip: Really take your time here—it gives the cake a tender crumb.
4. Add eggs one at a time, beating well after each, then stir in vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with milk, starting and ending with flour. Mix just until combined—overmixing will make the cake tough.
6. Gently fold in the chopped maraschino cherries until evenly distributed.
7. Pour batter into prepared pan and spread into an even layer. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Tip: Check at 25 minutes; ovens vary, and you want a moist cake.
8. Let the cake cool completely in the pan on a wire rack before frosting.
9. To make frosting: Beat the softened butter until creamy. Gradually add powdered sugar, beating on low. Then pour in vanilla and 3 tablespoons milk; beat on medium until smooth. Add more milk (up to 1 more tablespoon) for a spreadable consistency.
10. Spread frosting over the cooled cake. For clean slices, use a hot knife—run it under hot water, wipe dry, then slice.

Unquestionably, this cherry chip sheet cake is the easiest way to feed a crowd with zero fuss. The cake stays moist for days, and those little cherry bursts make every bite feel like a celebration. Try it topped with extra cherries or a scoop of vanilla ice cream—it's a winner every time.

Cherry Chip Coconut Cake

Oh, this Cherry Chip Coconut Cake is a tropical dream! Every bite bursts with sweet cherries and toasted coconut, making it perfect for spring gatherings or a cozy afternoon treat. I love how the cherry chips add little pockets of fruity flavor.

Serving: 10 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• All-purpose flour – 1½ cups
• Granulated sugar – 1 cup
• Baking powder – 1½ tsp
• Salt – ½ tsp
• Unsalted butter – ½ cup (1 stick), softened
• Eggs – 2 large
• Milk – ¾ cup
• Vanilla extract – 1 tsp
• Cherry chips (or chopped dried cherries) – ½ cup
• Shredded coconut (sweetened) – ¾ cup

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, beat softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Tip: Make sure your butter is at room temperature for easy creaming.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. Gradually add the dry ingredients to the butter mixture in three additions, alternating with milk, beginning and ending with dry ingredients. Mix on low just until combined. Do not overmix or the cake will be dense.
6. Gently fold in cherry chips and shredded coconut with a spatula until evenly distributed. Tip: If using dried cherries, toss them in a little flour first to prevent sinking.
7. Pour batter into the prepared pan and spread evenly with a spatula.
8. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean. Check at 28 minutes to avoid overbaking.
9. Cool cake in the pan on a wire rack for 10 minutes, then turn out onto the rack to cool completely. Tip: Run a knife around the edges before flipping to ensure clean release.

Don't forget to toast some extra shredded coconut in a dry skillet over medium heat until golden, about 2-3 minutes, then sprinkle over the cake. This adds a lovely crunch and nutty flavor that complements the sweet cherry chips. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.

Cherry Chip Chocolate Chip Cake

Unexpectedly, this Cherry Chip Chocolate Chip Cake became my go-to for potlucks after I ran out of vanilla extract and used cherry flavoring instead—best mistake ever! It's a double chip dream with bursts of cherry and melty chocolate in every slice.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

Cake

• All-purpose flour – 2 ½ cups
• Baking powder – 2 ½ tsp
• Salt – ½ tsp
• Unsalted butter, softened – 1 cup
• Granulated sugar – 1 ½ cups
• Eggs – 3 large
• Cherry extract – 1 tsp
• Milk – 1 cup
• Cherry chips – 1 cup
• Mini chocolate chips – ½ cup

Glaze

• Powdered sugar – 1 cup
• Milk – 2 tbsp
• Cherry extract – ½ tsp

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan and line with parchment.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
4. Add eggs one at a time, beating well after each. Stir in cherry extract.
5. Alternately add flour mixture and milk to the butter mixture, starting and ending with flour. Mix until just combined—overmixing toughens the cake.
6. Fold in cherry chips and mini chocolate chips gently with a spatula. Tip: Toss chips in 1 tbsp flour first to prevent sinking.
7. Pour batter into prepared pan and spread evenly. Bake for 30–35 minutes, until a toothpick inserted in center comes out clean.
8. Let cake cool in pan on a wire rack for 10 minutes, then turn out onto rack to cool completely. Important: Don't glaze while warm or it will melt off.
9. For glaze: Whisk powdered sugar, milk, and cherry extract until smooth. Drizzle over cooled cake. Let set 15 minutes before slicing.

Visually, the pink-speckled crumb studded with dark chips is a showstopper. Serve it with a scoop of vanilla ice cream for a double-chocolate-cherry sundae vibe—or just sneak a slice with your morning coffee.

Mini Cherry Chip Cake Bites

Mini cherry chip cake bites are the perfect little indulgence for any gathering. I love how they pack all the flavor of a classic cherry chip cake into a cute, poppable size. My secret? Using cherry chips instead of fresh cherries gives them a concentrated sweetness that everyone adores.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• Flour – 1 cup
• Sugar – ½ cup
• Baking powder – 1 tsp
• Salt – ¼ tsp
• Unsalted butter – ¼ cup, melted
• Egg – 1 large
• Milk – ½ cup
• Vanilla extract – 1 tsp
• Cherry chips – 1 cup

Instructions

1. Preheat oven to 350°F and grease a mini muffin tin.
2. In a bowl, whisk together flour, sugar, baking powder, and salt until well combined—this ensures even leavening.
3. In another bowl, mix melted butter, egg, milk, and vanilla.
4. Pour the wet ingredients into the dry and stir until just combined; be careful not to overmix, or the cake bites will be tough.
5. Gently fold in cherry chips until evenly distributed.
6. Fill each mini muffin cup about 2/3 full using a small scoop.
7. Bake for 12 minutes, rotating the pan halfway through, until a toothpick inserted into the center comes out clean.
8. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Optionally, dust with powdered sugar before serving.

Unexpectedly light and fluffy, these mini bites have a tender crumb with bursts of cherry in every mouthful. Serve them on a platter with a dollop of whipped cream for an extra-special treat. They're always the first to disappear at my parties!

Cherry Chip Streusel Cake

Finally, I've cracked the code on a cherry chip streusel cake that's moist, tender, and topped with a cinnamon-kissed crumble. Every bite brings back memories of summer cherry picking with my grandma—minus the pits! I've tested this multiple times to get that perfect balance of sweet cherries and buttery streusel.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

• All-purpose flour – 2 ½ cups
• Granulated sugar – 1 cup
• Brown sugar – ½ cup
• Baking powder – 2 tsp
• Salt – ½ tsp
• Unsalted butter – ¾ cup
• Egg – 1 large
• Milk – ¾ cup
• Vanilla extract – 1 tsp
• Ground cinnamon – 1 tsp
• Cherry chips – 1 cup

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round or square baking pan. (Tip: Lining with parchment paper makes removal easy.)
2. In a medium bowl, whisk together 2 cups flour, baking powder, and salt. Set aside.
3. In a large bowl, beat ½ cup softened butter and 1 cup sugar until light and fluffy, about 3 minutes. Add egg and vanilla; beat until combined.
4. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix just until combined; do not overmix.
5. Fold in 1 cup cherry chips. Spread batter evenly into the prepared pan.
6. In a small bowl, combine the remaining ½ cup flour, brown sugar, and cinnamon. Cut in ¼ cup cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs. (Tip: Keep butter cold for a crumbly streusel.)
7. Sprinkle streusel evenly over the batter.
8. Bake for 40–45 minutes, until a toothpick inserted in the center comes out clean. (Tip: If streusel browns too quickly, tent loosely with foil.)
9. Cool in the pan on a wire rack for 15 minutes, then remove from pan and cool completely.

Zesty and sweet, this cake is perfect for brunch or dessert. The crumbly streusel adds a satisfying crunch against the tender cherry-studded crumb. Serve it warm with a scoop of vanilla ice cream for an extra indulgence.

Sour Cream Cherry Chip Cake

Nothing beats the combination of tangy sour cream, sweet cherries, and rich chocolate chips in this easy cake. I first made this for a family picnic, and it vanished in minutes—now it's my go-to for potlucks and lazy Sundays.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 50 minutes

Ingredients

Dry Ingredients

• All-purpose flour – 2 cups
• Granulated sugar – 1 cup
• Baking powder – 1½ tsp
• Baking soda – ½ tsp
• Salt – ½ tsp

Wet Ingredients

• Unsalted butter, softened – ½ cup (1 stick)
• Large eggs – 2
• Vanilla extract – 1 tsp
• Sour cream – 1 cup

Add-ins

• Cherry pie filling – 1 can (21 oz)
• Semisweet chocolate chips – 1 cup

Instructions

1. Preheat oven to 350°F. Grease and flour a 10-cup Bundt pan or a 9×13-inch baking dish.
2. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt until combined.
3. In a large bowl, beat softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. (Tip: Room-temperature butter creams better.)
4. Add eggs one at a time, beating well after each, then stir in vanilla extract.
5. Reduce mixer speed to low. Add half the flour mixture, then half the sour cream, mixing just until incorporated. Repeat with remaining flour and sour cream, scraping the bowl as needed. (Tip: Overmixing makes the cake dense.)
6. Fold in cherry pie filling and chocolate chips gently with a spatula. The batter will be thick and chunky.
7. Pour batter into prepared pan and spread evenly. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. (Tip: If the top browns too quickly, tent with foil after 30 minutes.)
8. Let cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. Dust with powdered sugar if desired.

Cooled and dusted with powdered sugar, this cake is wonderfully moist with a tender crumb—the sour cream keeps it from drying out. The tart cherries and melty chocolate chips pop in every bite. Serve it plain or with a dollop of whipped cream for extra indulgence.

Cherry Chip Cake with Cherry Buttercream

Since cherry season is upon us, I couldn't resist creating a cake that captures those vibrant, sweet-tart flavors in every bite. This cherry chip cake, topped with a luscious cherry buttercream, has become my go-to for spring gatherings—it's like a slice of sunshine.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

Cake

• All-purpose flour – 2 1/2 cups
• Granulated sugar – 1 1/2 cups
• Baking powder – 2 1/2 tsp
• Salt – 1/2 tsp
• Unsalted butter, softened – 1/2 cup (1 stick)
• Vegetable oil – 1/4 cup
• Large eggs – 3
• Whole milk – 1 cup
• Vanilla extract – 2 tsp
• Cherry extract – 1/2 tsp
• Maraschino cherries, drained and chopped – 1/2 cup

Cherry Buttercream

• Unsalted butter, softened – 1 cup (2 sticks)
• Powdered sugar – 4 cups, sifted
• Cherry puree (from thawed frozen cherries) – 3 tbsp
• Vanilla extract – 1 tsp
• Heavy cream – 1–2 tbsp (as needed)

Instructions

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, or line with parchment rounds.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat softened butter and sugar until light and fluffy, about 3 minutes. Add oil and beat until combined. Add eggs one at a time, beating well after each. Stir in vanilla and cherry extracts.
4. Gradually add dry ingredients to butter mixture in three additions, alternating with milk, starting and ending with flour. Mix just until smooth—do not overmix.
5. Fold in chopped maraschino cherries gently. Pour batter evenly into prepared pans.
6. Bake for 25–30 minutes, until a toothpick inserted in center comes out clean. Cool in pans 10 minutes, then turn onto wire racks to cool completely.
7. For buttercream: In a large bowl, beat softened butter until creamy. Gradually add powdered sugar, beating on low until incorporated. Add cherry puree and vanilla; beat on medium-high until light and fluffy, about 2 minutes.
8. If frosting is too thick, add heavy cream 1 tablespoon at a time until spreadable. If too thin, add more powdered sugar.
9. Once cake layers are completely cool, place one layer on serving plate. Spread about 1/2 cup buttercream evenly on top. Place second layer on top, then frost top and sides with remaining buttercream. Optional: decorate with fresh cherries.

For an extra pop of cherry flavor, top each slice with a fresh cherry and a drizzle of cherry syrup. The tender crumb paired with that velvety buttercream is pure bliss—perfect for birthdays, baby showers, or just because you deserve a pretty cake.

Conclusion

Whether you’re planning a backyard BBQ or a fancy picnic, these cherry chip cakes are sure to impress. We hope you try them out! Let us know your favorite in the comments, and don’t forget to share this roundup on Pinterest.

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