Vanilla Almond Yogurt Cake

Name: Vanilla Almond Yogurt Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Ingredients: 1 cup plain yogurt; 1 cup granulated sugar; 3 large eggs; 1/4 cup vegetable oil; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 1 1/2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; Powdered sugar for dusting; Sliced almonds (optional); Fresh berries (optional)

Highlighted under: Baking & Desserts

I’ve always loved the moist and tender texture of yogurt cakes, and this Vanilla Almond Yogurt Cake takes that love to the next level. The combination of creamy yogurt and a hint of almond extract creates a delightful flavor that's perfect for any occasion. Whether you’re planning a family gathering or simply treating yourself, this cake is sure to impress with its subtle sweetness and light, airy crumb. Plus, it’s incredibly easy to make, letting you enjoy the process and the delicious results!

Created by

Celeste Morgan

Last updated on 2026-01-16T01:04:08.291Z

When I first baked this Vanilla Almond Yogurt Cake, I was skeptical about the yogurt's role in the texture, but the results were astounding. The addition of yogurt not only made the cake incredibly moist but also added a slight tang that complements the sweetness perfectly. I learned that using yogurt in cakes allows for less fat without sacrificing flavor.

With each slice, I found myself captivated by the fragrant almond aroma that wafted through my kitchen. It’s amazing how simple ingredients like yogurt and almond extract can create such a memorable delicacy. I recommend serving it with fresh berries for a delightful contrast!

        Why You Will Love This Recipe
        Subtle almond flavor that enhances the vanilla notes
Incredibly moist texture thanks to the yogurt
Quick and easy to prepare, perfect for any skill level

      

Understanding the Ingredients

The star ingredient of this Vanilla Almond Yogurt Cake is, of course, the yogurt itself. It not only helps to create the moist texture that we all love but adds a slight tang that balances the sweetness of the sugar. Choose a full-fat plain yogurt for the best results; Greek yogurt can also work, but you might want to dilute it slightly with milk to achieve the right consistency during mixing.

In addition to yogurt, the incorporation of both vanilla and almond extracts elevates the flavor profile. The almond extract contributes a distinctive nuttiness that beautifully complements the vanilla. For a gluten-free version, you can experiment with gluten-free all-purpose flour, although the texture may vary slightly. Just ensure it contains xanthan gum or use a mix that’s specifically designed for baking.

Baking Tips for Perfect Results

To ensure even baking, always preheat your oven fully to 350°F (175°C) before placing your cake inside. An oven thermometer can help confirm the accurate temperature, as many ovens can be off by a few degrees. If you notice that your cake is browning too quickly, consider tenting it with aluminum foil partway through the baking process to prevent burning while ensuring it bakes through.

When mixing the batter, take care not to overmix after combining the wet and dry ingredients. Overmixing activates gluten in the flour, which can lead to a dense cake instead of the desired airy texture. Mix just until you no longer see dry flour, and you'll achieve that light, tender crumb. If you find your batter too thick, a small splash of milk can help to loosen it up.

Ingredients

Ingredients for Vanilla Almond Yogurt Cake

For the Cake

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

For the Topping

Powdered sugar for dusting
Sliced almonds (optional)
Fresh berries (optional)

Make sure to measure ingredients accurately for the best results!

Instructions

Steps to Make Vanilla Almond Yogurt Cake

Preheat the Oven

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

Mix Wet Ingredients

In a large bowl, combine the yogurt, sugar, eggs, oil, vanilla extract, and almond extract. Whisk until smooth.

Combine Dry Ingredients

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

Combine Mixtures

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

Bake the Cake

Pour the batter into the prepared cake pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Dust with powdered sugar and add sliced almonds and fresh berries if desired.

Enjoy this cake as a delightful dessert or a sweet breakfast treat!

Pro Tips

For an extra touch of flavor, consider adding lemon zest to the batter or serving the cake alongside a dollop of whipped cream.

Storage and Serving Suggestions

This Vanilla Almond Yogurt Cake can be kept at room temperature, covered loosely with plastic wrap, for up to three days, but it’s also wonderful stored in the refrigerator for an additional week. If you want to keep it longer, consider freezing slices. Wrap them tightly in plastic wrap and place them in an airtight container; they can last up to three months in the freezer. Just thaw at room temperature before enjoying.

For serving, I love dusting the cake with powdered sugar just before presenting it. Add fresh berries on top for a pop of color and extra flavor. Sliced almonds can enhance the visual appeal and provide a satisfying crunch. Pair the cake with a dollop of whipped cream or a scoop of vanilla ice cream for a truly indulgent treat.

Variations to Explore

While this cake is delightful as is, you can easily customize it. Try adding citrus zest, such as lemon or orange, to refresh the flavor profile. Just use about a tablespoon of zest mixed into the wet ingredients for a bright and aromatic twist. You can also substitute half of the all-purpose flour with almond flour for a nuttier flavor and a subtle change in texture.

For a chocolate twist, add half a cup of cocoa powder to your dry ingredients and omit the almond extract. This will lend your cake a rich depth that’s perfect for chocolate lovers. Consider serving it with a raspberry sauce for a decadent finish, balancing the cake's sweetness with a tangy accompaniment.

Questions About Recipes

→ Can I use Greek yogurt instead of regular yogurt?

Yes, Greek yogurt will work well and will give an even denser texture!

→ How should I store leftovers?

Store any leftover cake in an airtight container at room temperature or in the fridge for up to 3 days.

→ Can I freeze the cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.

→ What can I use instead of almond extract?

You can substitute it with more vanilla extract or even a hint of coconut extract for a different flavor profile.