Bake the perfect vintage cake with our cherry chip tech. Layers, flavor & pro tips for the ultimate dessert. Step-by-step guide.
Ingredients
Scale
1 box (15.25 oz) white cake mix
1 cup maraschino cherry juice
1/2 cup vegetable oil
3 large egg whites
1/2 cup maraschino cherries, finely chopped
4–5 drops red food coloring
1 cup unsalted butter, softened
4 cups powdered sugar
2–3 tablespoons milk or heavy cream
2 teaspoons vanilla extract
1 pinch salt
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a large bowl, combine white cake mix, cherry juice, oil, and egg whites. Beat with a mixer for 2 minutes until smooth.
Gently stir in the chopped cherries and optional food coloring until evenly combined.
Divide batter evenly between the prepared pans. Bake for 23-28 minutes, or until a toothpick comes out clean.
Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
For the frosting, beat softened butter until fluffy. Gradually add powdered sugar, milk, vanilla, and salt. Beat for 3-4 minutes until smooth.
Place one cake layer on a plate. Spread with frosting. Top with the second layer. Frost the top and sides of the cake. Garnish with whole cherries.
Notes
A soft, pink-speckled Vintage Cherry Chip Layer Cake with fluffy vanilla frosting. This nostalgic dessert is surprisingly simple to make with a boxed cake mix base and is perfect for celebrations.
