Cherry Chip Cocktail Cake

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These light and fluffy Cherry Chip Cocktail Cupcakes are flavored with amaretto and cherry schnapps, and topped with and amazing cherry buttercream frosting. They taste just like the boxed mix, but with a kick!

I have also included instructions to make a bundt cake topped with a flavorful glaze.

Five cherry chip cocktail cupcakes topped with a maraschino cherries.

Recipe Inspiration

I have never shared ANY of my cocktail recipes with anyone before, but since I am in such a happy mood I decided to create these Cherry Chip Cocktail Cake just for you! This all started because my friend Tamara was craving cupcakes this afternoon, but did not want to make them…..who needs 2 dozen cupcakes right?

She decided that I should make them since I like baking. Then we also started discussing how we both needed to clean our cars to get all of the salt off. She jokingly said that she would take my car and get it washed, if I made her cupcakes…..here they are Tamara, I will get you the keys! {No, she never actually washed my car}

An overhead shot of cupcakes topped with pale pink frosting and a cherry sitting on a red, weathered wood board.

Since we are less than a month away from Valentine’s Day, I went with a pink and red theme. I did not add any coloring to the batter, I just let the cherry schnapps tint them a pale pink color. It all just seemed to fit together perfectly.

Cherry chip cupcakes decorated for Valentine's Day with red lip sprinkles on top of the pale pink frosting.

For those of you worried about the kiddies eating them, that is totally your call. They do not taste like alcohol, sorry to disappoint some of you. This Cherry Chip Cocktail Cake truly tastes like the cherry chip Betty Crocker box mix from the grocery store, minus all of the additives and chemicals!

How to make a Cherry Chip Cocktail Cupcakes

In a large bowl, mix together eggs, oil, schnapps, amaretto, and vanilla with an electric mixer. Add the sugar and beat for one minute.

Cherry Chip Cocktail Cake eggs cookingwithcurls.com

Add the flour, baking powder, salt, dry milk, and vanilla pudding mix. Beat just to combine.

Cherry Chip Cocktail Cake flour cookingwithcurls.com

Chop the maraschino cherries into small pieces, and stir into the cake batter.

Cherry Chip Cocktail Cake cherries cookingwithcurls.com

Pour batter into a prepared bundt pan, 30 lined cupcakes, (2) 9″-round cake pans, or a 9 x 13 baking pan. Today is all about the cupcakes!

Cherry Chip Cocktail Cake fill cookingwithcurls.com

Bake cupcakes for 18 – 20 minutes, Bundt cake for 45 – 50 minutes, 9 x 13 for 35 – 40, 9″ pans for 30 – 35 minutes.

Cherry Chip Cocktail Cake bake cookingwithcurls.com

Remove from oven and place on a wire cooling rack to cool. When completely cooled, frost cupcakes with Buttercream Frosting and decorate as desired.

a cherry chip cupcake with a cherry on top sitting on a red, weathered wood board

To flavor the frosting

I use my favorite Buttercream recipe and flavor it with 1 teaspoon of Amaretto and 2 tablespoons of cherry schnapps.

If you would like to make cherry flavored frosting without the alcohol, just substitute cherry flavoring for the vanilla in the recipe, and leave out the butter flavoring.

A cherry chip cupcake topped with pink frosting and a cherry with a big bite out of the front, sitting on a pink napkin with more cupcakes in the background.

This is how the cherry chip cocktail cake baked in a bundt pan and topped with glaze looks.

A pink bundt cake with a flower pattern covered in pink glaze and sitting on a large white plate.

Tools used to create this recipe

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More delicious cherry recipes

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Enjoy!!

Five cherry chip cocktail cupcakes topped with a maraschino cherries.

Cherry Chip Cocktail Cake

These Cherry Chip Cocktail Cakes are light and fluffy on the inside and topped with an amazing Cherry Buttercream Frosting.
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Course: Dessert
Cuisine: American
Keyword: cherry, cake, cupcake, recipe, schnapps, glaze, frosting
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 16 Servings
Calories: 341kcal
Author: Lisa Johnson

Ingredients

For the Cake

  • 4 large eggs room temperature
  • 0.5 cup canola oil
  • 1.25 cups super fine baking sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup cherry schnapps
  • .25 cup amaretto
  • 2.25 cups cake flour or 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • .33 cup non-fat dry milk powder
  • 0.5 teaspoon salt
  • 3.4 ounce package instant vanilla pudding mix
  • 20 maraschino cherries finely chopped
  • pink food gel coloring optional

For the Glaze

  • 1 cup powdered sugar
  • 2 tablespoons Amaretto
  • 2 – 3 tablespoons cherry schnapps

Instructions

  • Preheat oven to 350 degrees F.
  • In a large bowl, mix together eggs, oil, schnapps, amaretto, and vanilla with an electric mixer. Add the sugar and beat for one minute.
  • Add the flour, baking powder, salt, dry milk, and vanilla pudding mix. Beat to combine.
  • Chop the maraschino cherries into small pieces and stir into the cake batter.
  • Pour batter into prepared bundt pan, 30 lined cupcakes, 2) 9″-round cake pans, or a 9 x 13 pan.
  • Bake cupcakes for 18 – 20 minutes, Bundt cake for 45 – 50 minutes, 9 x 13 for 35 – 40, 9″ for 30 – 35 minutes.
  • Remove from oven and place on a wire cooling rack to cool.
  • When completely cooled, frost cupcakes with buttercream frosting and decorate as desired.

To glaze:

  • Whisk powdered sugar together with Amaretto and cherry schnapps in a small bowl. Add additional liquid if glaze is too thick.
  • Let cake cool for 10 minutes in the pan, then move to a wire cooling rack.
  • Place rack over a large plate and spoon glaze over the warm cake.
  • When the glaze is gone, move the rack to a second large plate and spoon that glaze over the cake.
  • Continue going back and forth until all of the glaze has been used.
  • Let cake cool completely before serving.

Notes

  • I have only baked the cupcakes and the bundt cake, the other times are approximate (guesses).
  • For Cherry Buttercream Frosting, use my Buttercream Frosting recipe but substitute 1 teaspoon amaretto and 2 Tablespoons cherry schnapps for all other flavorings. (do not add the butter, almond, or vanilla flavorings )
  • I used Dr. McGillicuddy’s Cherry Schnapps®

Nutrition

Calories: 341kcal | Carbohydrates: 52g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 53mg | Sodium: 158mg | Potassium: 160mg | Sugar: 38g | Vitamin A: 135IU | Vitamin C: 0.2mg | Calcium: 80mg | Iron: 0.5mg

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6 Comments

  1. Im trying to make these, they sound amazing! It says to add the sugar but there is no amount of sugar listed in the ingredient list!!

    1. Ooops, I am so sorry about that Kim! The amount is 1 1/4 cups of super fine baking sugar. I have updated the recipe with the sugar added. Thank you so much for letting me know! 🙂

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