Vanilla Almond Yogurt Cake

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

Highlighted under: Baking & Desserts

I absolutely love making this Vanilla Almond Yogurt Cake whenever I'm in the mood for something light yet indulgent. The creamy yogurt makes the cake incredibly moist, while the almond essence elevates the vanilla flavor to new heights. It's the perfect treat for gatherings, and it’s so quick to whip up. Every bite bursts with flavor and texture, making it a sure hit with anyone who tries it. Trust me, once you taste this cake, you'll want to make it again and again.

Created by

Poppy Walsh

Last updated on 2026-01-15T22:34:16.861Z

When I first decided to experiment with yogurt in baking, I was unsure how it would affect the texture of my cakes. However, I was pleasantly surprised by how moist and fluffy this Vanilla Almond Yogurt Cake turned out! The tangy flavor of the yogurt perfectly complements the sweet vanilla and almond, creating a delightful balance. Every time I share this cake, people rave about its unique taste.

I’ve also found that using almond flour in addition to regular flour enhances the cake’s nuttiness while keeping it light. This combination of ingredients not only makes the cake memorable but also adds a lovely depth to its flavor. I can't wait for you to try it!

        Why You Will Love This Recipe
        Moist and fluffy texture thanks to yogurt
Delicate almond flavor that pairs perfectly with vanilla
Quick and easy to make, perfect for any occasion

      

Understanding the Ingredients

The foundation of this Vanilla Almond Yogurt Cake is the yogurt, which plays a crucial role in maintaining moisture and contributing to its tender crumb. When selecting yogurt, opt for plain, unsweetened varieties; Greek yogurt can also be used for a thicker texture. The sugar not only sweetens the cake but also helps in browning, adding that lovely golden crust as it bakes. Be cautious with the type of sugar you choose; granulated sugar is recommended for best results, while brown sugar might make the cake denser.

Eggs are essential for binding the ingredients and adding richness, so ensure you use large eggs at room temperature for even mixing. If you're looking to make this cake dairy-free, consider using a plant-based yogurt; however, it may slightly alter the texture. The combination of vanilla and almond extracts is what truly sets this cake apart, offering a delightful and aromatic flavor profile. Feel free to adjust the ratios according to your taste preference—more almond for a stronger nutty flavor can be delightful.

Baking Tips for Perfect Texture

When mixing the wet and dry ingredients, it's crucial to combine them gently. Overmixing can lead to a tough cake, so mix just until the flour disappears. The batter should be slightly lumpy and thick but not dry. For a smoother batter, consider sifting the dry ingredients together before adding them. A quick tip I use is to keep a spatula handy to scrape down the sides of your mixing bowl for an even incorporation without overmixing.

To check for doneness, insert a toothpick in the center of the cake. It should come out clean or with a few moist crumbs; if you see wet batter, it needs more time. Ovens can vary, so keep an eye on your cake during the last few minutes of baking. If you notice the edges browning too quickly, you can loosely cover the cake with foil to prevent burning while the center continues to cook.

Ingredients

Gather these ingredients before you start!

For the Cake

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

Once you have all the ingredients ready, you can start baking!

Instructions

Follow these steps to create your Vanilla Almond Yogurt Cake.

Preheat and Prepare

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

Mix Wet Ingredients

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

Combine Dry Ingredients

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

Combine Wet and Dry Ingredients

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

Bake

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

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Enjoy your cake plain or with whipped cream!

Enjoy your delicious Vanilla Almond Yogurt Cake!

Pro Tips

For an added touch, consider sprinkling chopped almonds on top for garnish and texture.

Serving Suggestions

This Vanilla Almond Yogurt Cake is versatile and pairs wonderfully with various accompaniments. For a simple yet elegant serving, dust the cooled cake with powdered sugar. If you prefer to enhance its almond flavor, consider serving it with sliced almonds scattered on top or alongside a scoop of vanilla ice cream. A dollop of whipped cream or a drizzle of chocolate sauce can also elevate the presentation without overwhelming the cake's delicate flavor.

For special occasions, you might think about layering this cake. After baking and cooling, slice it in half horizontally and spread a thin layer of your favorite jam or whipped cream between the layers. This not only adds flavor but also creates a beautiful tiered effect. You could even fill it with fresh fruit like berries, giving it a fresh and vibrant look.

Storage and Make-Ahead Tips

This cake stores beautifully! You can keep it at room temperature, wrapped well in plastic wrap, for up to 2 days. For longer storage, refrigerate it in an airtight container for up to a week. Alternatively, you can freeze the cake before frosting it. Wrap it tightly in plastic and then in foil to prevent freezer burn. It can be stored frozen for up to three months. Thaw it in the fridge overnight before serving.

If you want to make the batter ahead of time, you can prepare it a few hours in advance and keep it covered in the refrigerator. Just be sure to bring it back to room temperature before baking for even results. This makes it perfect for planning ahead, especially when hosting gatherings.

Questions About Recipes

→ Can I use Greek yogurt instead of plain yogurt?

Yes, Greek yogurt will work well and may even make the cake denser and creamier.

→ How do I store leftovers?

Store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for longer freshness.

→ Can I make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend.

→ What can I serve with this cake?

This cake pairs beautifully with fresh fruits or a scoop of ice cream for dessert.