World’s Favorite Yogurt Cake

The World’s Favorite Yogurt Cake is a symphony of flavors and textures that come together to create a dessert that’s truly heavenly. Its delicate, moist crumb, enriched with the creamy tanginess of Greek yogurt, contrasts beautifully with the sweet and slightly tart cherry jam, offering a taste experience that’s both balanced and indulgent. This cake stands as a testament to the joy of simple, yet thoughtfully combined ingredients, making it a perfect centerpiece for gatherings, celebrations, or a quiet moment of indulgence.

Not only does this cake boast an irresistible flavor profile, but it also presents a delightful visual appeal. The golden crust, speckled with grated dough, crowns the lush, creamy filling, making each slice a piece of art. Whether you’re a seasoned baker or new to the kitchen, the process of creating this yogurt cake promises a rewarding journey into the world of baking, where the magic of transforming basic ingredients into a stunning dessert unfolds right before your eyes.

Full Recipe:


Cherry Jam:

  • 500 g frozen cherries
  • 70 g corn starch (6 tablespoons / 2.5 oz)
  • 150 g sugar (0.8 cups / 5 oz)
  • 150 ml water (0.7 cups / 5 oz)

Cake Dough:

  • 3 egg yolks
  • A pinch of salt
  • 80 g powdered sugar (6 tablespoons / 2.8 oz)
  • 80 g melted butter (1 stick)
  • 1 teaspoon vanilla extract
  • 200 g flour
  • 1 teaspoon baking powder

Yogurt Cream:

  • 500 g Greek yogurt
  • 50 g corn starch (4 tablespoons / 1.7 oz)
  • 1 teaspoon vanilla extract
  • 3 egg whites
  • A pinch of salt
  • 130 g sugar (0.7 cups / 4.5 oz)


  1. Prep the Cherry Jam: Combine cherries, corn starch, sugar, and water in a saucepan. Cook over medium heat until thickened. Let cool.
  2. Make the Dough: Whisk egg yolks with salt and powdered sugar. Incorporate melted butter, vanilla, flour, and baking powder to form a dough. Freeze a small portion for 15 minutes.
  3. Prepare the Yogurt Cream: Mix Greek yogurt with corn starch and vanilla. In a separate bowl, beat egg whites with salt and sugar until stiff peaks form, then fold into the yogurt mixture.
  4. Assemble the Cake: Spread two-thirds of the dough in a 20 cm baking pan, add cherry jam, then yogurt cream. Grate the frozen dough on top.
  5. Bake: At 180°C (350°F) for 40 minutes, or until golden.

Prep Time: 30 minutes | Cooking Time: 40 minutes | Total Time: 1 hour 10 minutes

Kcal: 320 kcal per serving | Servings: 8 servings

Serving Suggestions:

Serve the World’s Favorite Yogurt Cake slightly chilled or at room temperature. It pairs beautifully with a dollop of whipped cream, a sprinkle of powdered sugar, or even a scoop of vanilla ice cream. For a decorative touch, garnish with fresh cherries or a mint leaf.


This recipe is a canvas for your culinary creativity. Feel free to substitute the cherry jam with any seasonal fruit jam of your choice, such as raspberry, blueberry, or apricot. Additionally, lemon zest can be added to the cake batter for a citrusy lift, or the Greek yogurt can be replaced with a flavored yogurt to introduce new dimensions of flavor.


The cake can be stored in the refrigerator, covered, for up to 3 days. It’s best enjoyed within the first 24 hours to appreciate its moist texture and vibrant flavors.


The World’s Favorite Yogurt Cake with Cherry Jam is more than just a dessert; it’s a celebration of simplicity and elegance. Whether you’re a novice baker or a seasoned chef, this recipe is sure to delight and impress. Let it inspire you to explore the endless possibilities that come with baking, and may it become a cherished addition to your recipe collection.


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