Cherry Vanilla Yogurt Cake is a soft, moist, and fluffy homemade cake made with creamy yogurt, sweet cherries, and rich vanilla flavor. This easy one-bowl recipe is perfect for tea time, dessert, or special occasions and comes together with simple pantry ingredients.
Cherry Vanilla Yogurt Cake
Cherry Vanilla Yogurt Cake is a tender, lightly sweet cake that gets its moisture and softness from yogurt. The cherries add natural sweetness and a juicy bite, while vanilla gives it a warm, comforting aroma. It’s an easy homemade cake that doesn’t require fancy techniques, making it perfect for beginners.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup plain yogurt (Greek or regular)
- ¾ cup granulated sugar
- ½ cup vegetable oil (or melted butter)
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 1 cup cherries (fresh or canned, pitted and halved)
- 1 tablespoon all-purpose flour (for coating cherries)
Optional Topping
- Powdered sugar for dusting
- Vanilla glaze or whipped cream
Step-by-Step Instructions
Step 1: Prepare the oven and pan
Preheat the oven to 350°F (175°C).
Grease an 8-inch or 9-inch round cake pan and line it with parchment paper for easy removal.
Step 2: Prepare the cherries
Wash and pit the cherries if using fresh ones.
If using canned cherries, drain them well and pat dry.
Toss the cherries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the cake during baking.
Step 3: Mix the wet ingredients
In a large mixing bowl, add yogurt, sugar, eggs, oil, and vanilla extract.
Whisk everything together until the mixture is smooth and well combined.
Step 4: Combine dry ingredients
In a separate bowl, sift together flour, baking powder, and salt.
This ensures a lighter and fluffier cake texture.
Step 5: Make the batter
Gradually add the dry ingredients into the wet mixture.
Stir gently using a spatula or whisk until just combined. Do not overmix, as this can make the cake dense.
Step 6: Add the cherries
Gently fold the floured cherries into the batter.
Mix just enough to distribute them evenly without breaking the fruit.
Step 7: Bake the cake
Pour the batter into the prepared cake pan and smooth the top.
Bake for 40–45 minutes, or until:
- The top is golden brown
- A toothpick inserted in the center comes out clean
If the top browns too quickly, loosely cover it with foil during the last 10 minutes.
Step 8: Cool the cake
Remove the cake from the oven and allow it to cool in the pan for 10–15 minutes.
Then transfer it to a wire rack to cool completely.
Step 9: Serve
Once cooled, dust with powdered sugar or drizzle with vanilla glaze if desired. Slice and serve.
Tips for Best Results
- Use thick yogurt for a richer, more moist texture
- Do not overmix the batter to keep the cake soft
- Fresh cherries give the best flavor, but canned or frozen can also be used
- Add a pinch of almond extract for a bakery-style flavor twist
- Always coat fruit in flour to prevent sinking
Storage
- Room temperature: up to 2 days in an airtight container
- Refrigerator: up to 5 days
- Freezer: up to 2 months (wrap tightly before freezing)
Serving Ideas
- Serve warm with tea or coffee
- Pair with vanilla ice cream
- Add whipped cream for a dessert-style presentation
This Cherry Vanilla Yogurt Cake is a simple yet elegant homemade dessert that delivers soft texture, balanced sweetness, and juicy bursts of cherry in every bite.