Cherry-Vanilla Yogurt Cake

slices of Cherry Vanilla Yogurt Cake

I became very excited when cherries started appearing at our local markets a few weeks ago. It’s exciting because, well, they’re cherries! Also, the arrival of stone fruits mean that summer has peaked. (Come on, fall!) Anyway, I recently spotted some beautiful ones and snatched them up to bake as many things as I could imagine while I can.

Cherry-Vanilla Yogurt Cake combines fresh cherries, plenty of vanilla, and crunchy almonds for an irresistibly delicious cake! - Bake or Break

In late spring, a very dear friend of mine who had been busy using up a huge batch of strawberries sent me this recipe. I held onto it, thinking I would make it this summer. But, when I was debating how best to enjoy my recent cherries acquisition (and my new cherry pitter!), I thought of this recipe and decided to adapt it to make the most of those fresh cherries.

Fresh cherries and vanilla are a perfect match in this Cherry-Vanilla Yogurt Cake! - Bake or Break

My first thought was to ply this cake with serious quantities of vanilla. Cherries and vanilla are just lovely together, aren’t they? For a little more interest, I decided to add a sweet almond topping as well.

The result is a beautifully moist, flavorful cake that is one of my favorite new recipes of the summer. Just remember that cherry season won’t last long. Make it while you can!

Yield: 12-16 servings

Cherry-Vanilla Yogurt Cake

Prep Time 25 minutes
Cook Time 1 hour
slices of Cherry Vanilla Yogurt Cake


For the cake:

  • 2 & 1/2 cups all-purpose flour, divided
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 8 ounces plain or vanilla Greek yogurt
  • 10-12 ounces cherries, pitted and diced

For the topping:

  • 1/2 cup slivered or sliced almonds
  • 2 teaspoons granulated sugar
  • 1 tablespoon unsalted butter, melted

For the glaze:

  • 1 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons milk


  1. Preheat oven to 325°. Generously grease a 10-12 cup Bundt pan.
  2. Whisk together 2 & 1/4 cups flour, baking soda, and salt. Set aside.
  3. Using an electric mixer on medium speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.
  4. Gradually add flour mixture, alternating with yogurt. Mix just until blended.
  5. Toss cherries with remaining 1/4 cup flour. Stir cherries gently into batter.
  6. In a small bowl, stir together topping ingredients. Scatter mixture evenly into bottom of prepared pan.
  7. Pour cake batter into prepared pan, spreading evenly. Bake 60 minutes, or until a pick inserted into the center of cake comes out clean.
  8. Cool cake in pan for 15-20 minutes. Then, transfer cake to wire rack to cool completely.
  9. Mix together glaze ingredients, stirring until smooth. Drizzle glaze over top of cooled cake.

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