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close up of a slice of Betty Crocker Cherry Chip Cake on a floral plate next to a gold spoon.

Copycat Betty Crocker Cherry Chip Cake Recipe

This Copycat Betty Crocker Cherry Chip Cake recipe brings the beloved classic back to life using simple ingredients. If you’ve been searching for a homemade cherry chip cake with real cherry flavor, this recipe delivers.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Servings 2 9-inch cakes

Ingredients
  

  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 4 eggs, room temperature
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • 2 1/2 cups flour
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 cup buttermilk
  • 12 oz jar of maraschino cherries, drained, rinsed and chopped

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit. Spray two 9-inch round cake pans with non-stick spray and set aside.
  • In a large bowl using either a mixer or a wooden spoon, beat the softened butter for two minutes.
  • Add in the sugar and mix for an additional 2 minutes, until the mixture is fluffy.
  • ​To the bowl, add in the room temperature eggs and beat for 1 minute.
  • Stir in the vanilla and almond extracts.
  • Add 2 cups of the flour, along with the baking powder and salt, directly to the bowl. Mix on low speed until combined.
  • Pour in the buttermilk and mix until incorporated.
  • Add the remaining ½ cup of flour and mix just until the batter is smooth. Do not overmix.
  • Gently fold in the finely chopped maraschino cherries with a spatula.
  • Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake the cakes for 28-30 minutes or until a toothpick inserted in the middle comes out clean.
  • Allow the cherry chip cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely before frosting them with your frosting of choice.

Notes

My Go-To Vanilla Buttercream Frosting
Ingredients:
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 4-5 tablespoons heavy cream or milk
  • Pinch of salt
​Directions:
In a large bowl, beat the softened butter until smooth and creamy. Gradually add powdered sugar, one cup at a time, mixing well after each addition. Mix in the vanilla extract and salt. Add heavy cream one tablespoon at a time until desired consistency is reached. Beat on medium speed for 2–3 minutes until fluffy.
Storage, Freezing, and Thawing Instructions
To Store:
To keep your Cherry Chip Cake fresh and moist, cover with plastic wrap on in an airtight container at room temperature for up to 3 days. If your cake is frosted with buttercream, it can safely sit at room temperature in an airtight container. If using cream cheese frosting, store it in the refrigerator and allow it to come to room temperature before serving for the best texture.
To Freeze:
You can also freeze unfrosted cake layers by wrapping them tightly in plastic wrap and then foil. Freeze for up to 2 months. 
To Thaw:
Thaw the cakes on the counter at room temperature for a couple of hours before frosting and serving.
Cherry Chip Cake Pan Size Options
This Copycat Betty Crocker Cherry Chip Cake recipe is versatile and works beautifully in different pans:
13 x9-inch Pan - Pour the batter into a greased 13x9-inch pan and bake at 350°F for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cupcakes - Line muffin tins with cupcake liners and fill each about ⅔ full. Bake at 350°F for 18–22 minutes, or until the centers spring back lightly when touched.
8-inch Cake Pans -  Pour the batter evenly between two greased 8-inch round pans. Bake at 350°F for 30–35 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back lightly when touched.