We start by preheating the oven to 180℃, line the tray with baking spray and set aside.

In a mixing bowl add the milk, yogurt, baking powder, baking soda and stir. Let this sit for a couple of minutes until frothy.

In another bowl add the sugar and cherries, using your hands, squish it together until the sugar is the color of the cherries. Add the butter and beat together using a rubber spatula. Add the frothy milk mixture and stir.

Add the flour, salt and cherries, fold until combined. Transfer to the lined tray and bake for 18-20 mins until golden, risen and tooth pick inserted into the center comes out clean. Let it cool in the pan for an hour.

Beat butter until pale and fluffy, around 4-5 mins, you can do this using a whisk or electric beater. Add icing sugar and beat again. Add vanilla and a little heavy cream to loosen it up.

At this point you can add some chopped cherries into the frosting and frost cooled cake with it.

Divide the frosting into 3 parts. We need most of the white frosting to cover the top of the cake. The remaining frosting can be colored pink and green to pipe tiny cherries on the frosted cake. This is optional and takes a little effort but it is so worth it.