Ready to Bake Batter

Cherry Chocolate Chip Cake

Makes 1 half sheet cake


  • 66 oz (1 full pouch) Krusteaz Professional® Ready to Bake Sweet Cream Vanilla Cake & Muffin Batter #732-0625
  • 1 ¼ cup Maraschino cherries, finely chopped
  • 1 cup Semi sweet chocolate chips, mini
  • Cream Cheese frosting, prepared
  • Pink or red food coloring
  • Whole cherries, garnish


  1. Remove 1 pouch Krusteaz Professional Ready to Bake Sweet Cream Vanilla Cake & Muffin batter from refrigerator. No slacking required.
  2. Prepare 16x12x1-inch half-sheet pan by lightly greasing. If using a pan extender (recommended), lightly grease the sides of the pan extender.
  3. Cut open one end of the pouch and squeeze all of batter into a bowl. Add 1 cup chopped cherries and 1 cup chocolate chips to the batter. Mix until combined.
  4. For convection oven, bake at 300°F at low fan speed for 25-30 minutes, turning pan halfway through bake time.
  5. Allow cake to cool completely before cutting or removing from pan.
  6. Add 1-2 drops of food coloring to prepared cream cheese frosting to make it pink, then add ¼ chopped cherries and mix to combine then spread on top.
  7. Garnish with a cherry on each serving and a sprinkling of mini chocolate chips.
Subscribe to our monthly FlipNotes Newsletter