Cherry Jam Yogurt Cake Recipe

Introducing a delightful twist on the classic yogurt cake, this recipe features a luscious homemade cherry jam that infuses the cake with vibrant flavor and a striking layer of color. Crafted with a yogurt-enriched batter, the cake promises a soft and moist texture, perfectly complemented by the cherry jam’s sweet and tangy notes. This recipe is crafted to be accessible for bakers at any skill level, offering step-by-step instructions for creating your cherry jam and seamlessly integrating it into a yogurt-based cake batter. Perfect for any occasion, from a casual weekend treat to a festive dessert, this Cherry Jam Yogurt Cake is bound to impress.

Cherry Jam Ingredients:

  • 500g cherries (can use frozen)
  • 70g corn starch (about 6 tablespoons)
  • 150g sugar (roughly 0.8 cups)
  • 150ml water (approximately 0.7 cups)

Yogurt Cake Batter Ingredients:

  • 3 egg yolks
  • A pinch of salt
  • 80g powdered sugar (about 6 tablespoons)
  • 80g butter, melted (equivalent to 1 stick)
  • 1 teaspoon vanilla extract
  • 200g all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup plain yogurt (to blend into the batter)

Preparation Steps:

For the Cherry Jam:

  1. Mix Ingredients: In a saucepan, combine cherries, sugar, and water. Heat over medium until the cherries soften and the mixture begins to simmer.
  2. Thicken Jam: Create a slurry by mixing corn starch with a bit of water. Stir this into the cherry mixture continuously until it thickens, about 5-7 minutes.
  3. Cool: Remove from heat and let cool to room temperature. The jam will thicken more as it cools.

For the Yogurt Cake Batter:

  1. Oven Preparation: Preheat your oven to 180°C (350°F). Prepare a 9-inch cake pan by greasing and flouring it, or lining with parchment paper.
  2. Wet Ingredients: In a large bowl, whisk egg yolks, powdered sugar, melted butter, vanilla extract, and yogurt until smooth.
  3. Dry Ingredients: Sift flour, baking powder, and salt together in a separate bowl.
  4. Combine: Gradually mix the dry ingredients into the wet, stirring until just combined. Be careful not to overmix.
  5. Bake: Pour the batter into the cake pan and bake for 25-30 minutes, or until a toothpick comes out clean.
  6. Cool: Let the cake cool in the pan for 10 minutes, then move to a wire rack to cool completely.


  1. Layering: Slice the cooled cake horizontally to create two layers.
  2. Jam Filling: Spread the cherry jam over the bottom layer.
  3. Top Layer: Place the second cake layer on top of the jam.
  4. Serving Suggestion: Optionally, dust with powdered sugar before serving.

This revamped recipe offers a harmonious blend of moist, yogurt-infused cake and rich, fruity cherry jam, ensuring a delightful dessert experience. Enjoy crafting this exquisite treat!

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