Comments on: Cherry Chip Cake

By: Gina Kleinworth

Gina Kleinworth — Wed, 21 Jan 2026 13:11:14 +0000

In reply to Mikela.

I am so happy to hear that, Mikela. I’m so sorry to hear about your mom. But I know first had how important and special those little things can be once they are gone. So thrilled you enjoyed the cake.

By: Mikela

Mikela — Wed, 21 Jan 2026 03:11:03 +0000

I really have to thank you from the bottom of my heart, Gina – my mom made me a cake just like this around Valentine’s Day when I was a little girl and I found myself really craving it. Since mom is no longer with us, whipping up this lovely cake and tasting those same flavors was like a big hug from her. This recipe was PHENOMENAL – I had to substitute half-and-half for milk because I didn’t have any, and it still turned out SO fluffy and delicious. The cake was perfect, although I did add a teaspoon of almond extract after tasting the batter. I also added quite a bit more maraschino juice to the frosting to get the cherry flavor to pop. The end result was SO delicious, and the frosting very easy to work with.

By: Gina Kleinworth

Gina Kleinworth — Thu, 12 Jun 2025 16:56:06 +0000

In reply to Jennifer Buntain.

Whichever you prefer. I like to use salted to cut the sweetness and add more depth of flavor. But that is a personal choice for this cake.

By: Jennifer Buntain

Jennifer Buntain — Thu, 12 Jun 2025 13:32:28 +0000

Do you use salted or unsalted butter in the cake mix?