Vanilla Almond Yogurt Cake

Name: Vanilla Almond Yogurt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 slices
Ingredients: 1 cup plain yogurt; 1 cup granulated sugar; 3 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 1/2 cup vegetable oil; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; powdered sugar for dusting; sliced almonds for garnish

Highlighted under: Baking & Desserts

I absolutely love baking cakes, and this Vanilla Almond Yogurt Cake has quickly become one of my favorites! The combination of creamy yogurt and the delicate flavor of almond makes each bite incredibly moist and flavorful. I find that using yogurt not only enhances the cake's texture but also keeps it light. Perfectly paired with a cup of tea or as a delightful end to dinner, this cake is sure to impress anyone at the table. If you haven't tried it yet, now is the time to indulge in this scrumptious treat!

Created by

Callie Morgan

Last updated on 2026-01-15T23:31:13.572Z

When I first tried making a yogurt cake, I was surprised at how moist and fluffy it turned out. The yogurt truly makes a difference in the texture, allowing the cake to rise beautifully while adding a subtle tang. I remember the first time I made it; the smell of vanilla and almond wafted through my kitchen, inviting my family to come and taste.

One tip I discovered while experimenting is to let the cake cool completely before slicing. This way, it holds its shape better and each slice presents beautifully. It’s perfect for entertaining or simply enjoying at home with loved ones!

        Why You'll Love This Recipe
        Moist and fluffy texture from yogurt
Nutty aroma of almond with a hint of vanilla
Simple ingredients that yield impressive results

      

The Role of Yogurt in Baking

Using yogurt in this Vanilla Almond Yogurt Cake is a game changer. Not only does it lend a naturally moist texture, but it also helps to balance the sweetness of the sugar. The acidity in yogurt activates the baking soda, resulting in a lighter cake. For a successful bake, I recommend using full-fat yogurt, as it contributes to a richer flavor and creamier texture. If you only have low-fat yogurt, you might want to add a tablespoon of vegetable oil to maintain moisture.

Another benefit of yogurt is its ability to extend the cake's freshness. This cake stays moist longer than traditional cakes, making it a great option for making in advance. If you have leftover cake, store it in an airtight container at room temperature for up to three days, or refrigerate for up to a week. It also freezes well: wrap slices in plastic wrap and store them in a freezer-safe bag for up to two months.

Perfecting the Almond Flavor

Almond extract plays a crucial role in enhancing the cake's nutty aroma. If you're a fan of true almond flavor, consider using almond flour in place of a portion of all-purpose flour. Start by substituting about 1/4 cup of almond flour for an equal amount of all-purpose flour. This addition not only boosts the almond essence but also results in a subtly denser texture, which many find delightful. Make sure to sift and mix the flours well to prevent clumping.

If you're not a fan of almond extract or want to try a different flavor profile, you could use orange flower water or lemon zest instead. These alternatives will bring a refreshing citrus note to the cake, complementing the vanilla beautifully. Whichever flavor direction you choose, adjusting the extracts slightly can allow you to create multiple variations of this cake that can suit different palates.

Ingredients

Gather these ingredients before you start baking!

For the Cake

1 cup plain yogurt
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup vegetable oil
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

For the Topping (optional)

powdered sugar for dusting
sliced almonds for garnish

Make sure all ingredients are at room temperature for the best results!

Instructions

Follow these easy steps to create your Vanilla Almond Yogurt Cake!

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Mix Wet Ingredients

In a large bowl, whisk together the yogurt, sugar, eggs, vanilla extract, and almond extract until smooth. Stir in the vegetable oil until well combined.

Combine Dry Ingredients

In another bowl, sift together the flour, baking powder, baking soda, and salt.

Combine Mixtures

Gradually add the dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.

Bake the Cake

Pour the batter into the prepared cake pan and smooth the top. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Once cooled, dust with powdered sugar and add sliced almonds if desired before serving.

Pro Tips

For a richer flavor, consider adding some fresh almond extract or almond slivers to the batter.

Serving Suggestions

This Vanilla Almond Yogurt Cake pairs beautifully with various accompaniments. For a light dessert, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh berries or a berry compote can elevate the presentation, adding a tart contrast that beautifully complements the almond flavor. Additionally, a drizzle of honey or maple syrup enhances the sweetness, making each bite irresistible.

For a delightful brunch option, consider serving slices of this cake alongside a hot cup of coffee or tea. It’s not overly sweet, which makes it an ideal treat during mid-morning or afternoon gatherings. Consider adding a dusting of powdered sugar on top for presentations—this not only adds a touch of elegance but also a hint of sweetness that balances perfectly with the cake's flavors.

Troubleshooting Common Issues

One common mistake while baking this cake can be overmixing the batter. Overmixing can lead to a denser texture, which contradicts the light, fluffy result we aim for. Mix just until the ingredients are combined, and you should see small lumps—that's perfectly fine. Remember, a little batter still showing flour is better than a smooth, overly mixed batter.

Another issue might arise during the baking process. If you notice the top of the cake browning too quickly, you can tent it loosely with aluminum foil after the first 20 minutes of baking. This will prevent the edges from burning while the center continues to set. Always check for doneness with a toothpick from the center of the cake; it should come out clean or with a few moist crumbs for the perfect bake.

Questions About Recipes

→ Can I use Greek yogurt instead of regular yogurt?

Yes, Greek yogurt will make the cake even richer and creamier.

→ How should I store leftover cake?

Store it in an airtight container at room temperature for up to 3 days.

→ Can I freeze this cake?

Absolutely! Wrap the cake tightly in plastic wrap and freeze for up to 2 months.

→ Can I add fruit to the cake batter?

Yes, small berries or chopped fruits can be delicious additions!