Cherry Greek Yogurt Cake with Moroccan Peanut Butter Icing

Ingredients - Cake

  • 2 1/4 cup all-purpose flour
  • 1 1/2 cup brown sugar
  • 1 1/4 tsp baking soda
  • 1 teaspoon baking powder
  • 1 cup cherry greek yogurt
  • 1 cup dried cherries (can sub raisins or craisins)
  • 1/2 cup chopped nuts (we like almond and walnuts)
  • 1/2 cup butter
  • 1/2 cup water
  • 2 eggs

Ingredients - Icing

  • 3 cups icing sugar
  • 1/2 cup Wander Moroccan Peanut Butter
  • 1 1/2 tsp vanilla
  • 1/4 cup milk


  1. Preheat over to 350 degrees. Grease and lightly flour bottom and sides of a 13x9-inch pan or 2 8- or 9- inch round pans.
  2. Pour all cake ingredients into a large bowl and mix together with an electric mixer on low speed for 30 seconds or until fully combined, scraping the bowl constantly.
  3. Turn the electric mixer to high and beat for another 3 minutes, scraping the bowl occasionally.
  4. Pour batter into pan(s) and bake the 13x9-inch pan 40-45 minutes, round pans 30-35 minutes, or until a toothpick inserted in the middle comes out clean.
  5. Cool the 13x9-inch cake in pan on cooling racks. Cool the rounds in pan for 10 minutes then remove from pans onto cooling racks. Leave them to cool completely, approximately 1 hour.
  6. While you wait for the cakes to cool, make the icing!
  7. Mix powdered sugar and peanut butter in a large bowl with a spoon or electric mixer on low speed.
  8. Once combined, add vanilla and 2 Tbsp of the milk.
  9. Gradually mix in just enough remaining milk to make the frosting smooth and spreadable.
  10. Too thick? Add more milk. Too thin? Add more icing sugar.
  11. Once the cakes are fully cooled, frost with icing. 
Back to blog