Cherry Chip Cocktail Cake
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Last Updated on September 27, 2022 by Lisa Johnson
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.
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}
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.
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.
Add the flour, baking powder, salt, dry milk, and vanilla pudding mix. Beat just to combine.
Chop the maraschino cherries into small pieces, and stir into the cake batter.
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!
Bake cupcakes for 18 – 20 minutes, Bundt cake for 45 – 50 minutes, 9 x 13 for 35 – 40, 9″ pans 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 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.
This is how the cherry chip cocktail cake baked in a bundt pan and topped with glaze looks.
Tools used to create this recipe
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
- Muffin & Cupcake Pan
- Paper Cupcake Liners
- Cutting Board & Chefs Knife
- Liquid Measuring Cup
- Large Mixing Bowl
- Handmixer
- Silicone Spoon
More delicious cherry recipes
- Cherry Sweet Rolls
- Amazing Cherry Bourbon Barbecue Sauce
- Delicious Cherry Chipotle Barbecue Ribs
- Cherry Bourbon Barbecue Pork Pizza
- Cherry Moscow Mule
- Chocolate Chunk Cherry Cookies
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Enjoy!!
Cherry Chip Cocktail Cake
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®
Do you like baking more than cooking? I SO do! You do a wonderful job w/ your cakes! Pinned.
What a great surprise!! I love the vibrant blue color. And of course these cupcakes. Cherry Schnapps and amaretto!! So good.
G’day! love your step by step Lisa! YUM!
Thanks for sharing!
Viewed as part of the Foodie Friends Friday Valentine’s Day Party!
Cheers! Joanne
Thank you Joanne! 🙂
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!!
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! 🙂