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 granulated sugar; 3 large eggs; 1/2 cup vegetable oil; 1 teaspoon almond extract; 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 love baking this Vanilla Almond Yogurt Cake for special occasions and casual gatherings alike. The combination of yogurt with almond extract creates a light, moist cake that delights everyone. The subtle sweetness paired with the nutty aroma makes it a perfect companion for coffee or tea. I particularly enjoy how easy it is to whip up this cake, making it a go-to recipe when I'm looking to impress without spending hours in the kitchen. It's a beautifully simple yet tasty dessert that I always keep in my recipe rotation.

Created by

Rebecca Mills

Last updated on 2026-01-15T23:19:15.609Z

When I first tried this Vanilla Almond Yogurt Cake, I was pleasantly surprised by its texture. Using yogurt in the batter not only keeps the cake moist but also adds a subtle tang that balances the sweetness perfectly. I remember experimenting with different extracts, and almond was an instant favorite, as it elevates the flavor profile beautifully.

While baking, I discovered that letting the batter rest for a few minutes allows the flavors to meld. This step significantly enhances the cake's overall taste. The result? A delectable dessert that my friends and family constantly request, especially during the holidays.

        Why You'll Love This Recipe
        Light and moist texture that melts in your mouth
Rich vanilla flavor combined with nutty almond notes
A simple recipe perfect for any occasion

      

The Role of Yogurt

Yogurt is a key ingredient in this Vanilla Almond Yogurt Cake that contributes to its moistness and tenderness. The acidity of yogurt interacts with the baking soda, helping to create a light crumb structure. For best results, use full-fat yogurt as it adds richness and contributes to a velvety texture. If you're looking for a dairy-free option, try substituting with coconut yogurt – it will provide a unique flavor twist while keeping the cake moist.

Another advantage of using yogurt is its natural tanginess, which balances the sweetness of the cake. This contrast enhances the overall flavor profile and makes every bite satisfying. Make sure the yogurt is at room temperature before mixing; this helps the batter combine smoothly and prevents any lumps, ensuring a uniform texture in your finished cake.

Almond Extract vs. Almond Flavoring

In this recipe, almond extract plays a crucial role in delivering that characteristic nutty aroma and flavor. However, it's essential to use a high-quality almond extract for the best results. Synthetic almond flavoring can lead to a harsh taste, while pure almond extract provides a more authentic and pleasant flavor. If you're in a pinch and only have flavoring, reduce the quantity by half to avoid overpowering the cake.

For a unique spin on this classic recipe, consider adding finely chopped almonds into the batter. This not only enhances the almond flavor but also adds delightful texture. If you prefer a nut-free version, simply eliminate the almonds and bump up the vanilla extract slightly to maintain the cake's flavor balance.

Perfecting Your Bake

Baking times can vary slightly based on your oven, so keep a close eye on your Vanilla Almond Yogurt Cake. It's essential to test it with a toothpick towards the end of the baking time; it should come out clean or with a few moist crumbs attached. If the cake is browning too quickly, tent it with aluminum foil to prevent over-baking while allowing the inside to finish cooking.

Once baked, cooling correctly is just as important as baking. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack, as this helps set the structure. If you leave it in the pan for too long, it can become soggy. If you want to make this cake ahead of time, you can freeze it—wrap it tightly in plastic wrap and store it in an airtight container. Frozen cake can be enjoyed for up to three months!

Ingredients

Gather the following ingredients:

For the Cake

1 cup plain yogurt
1 cup granulated sugar
3 large eggs
1/2 cup vegetable oil
1 teaspoon almond extract
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 to prepare all ingredients for a smoother baking experience.

Instructions

Follow these 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, vegetable oil, and almond extract until well combined.

Combine Dry Ingredients

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

Bring It Together

Gradually add the dry mixture 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 smooth the top. Bake for 30 minutes or until a toothpick inserted in 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. Dust with powdered sugar and garnish with sliced almonds before serving.

Enjoy the delightful cake with your favorite beverage!

Pro Tips

For an extra layer of flavor, consider adding a dash of vanilla extract to the batter. You can also swap the almond extract for other flavors like lemon or orange if you prefer.

Serving Suggestions

This Vanilla Almond Yogurt Cake is versatile and pairs beautifully with various toppings. While dusting with powdered sugar adds a lovely touch, you can elevate it by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh berries also complement the flavors nicely, adding a burst of freshness and color to your dessert plate.

For a special touch, consider glazing the cake with a simple almond glaze made from powdered sugar mixed with almond extract and milk. This adds an enticing shine and additional almond flavor. If you have extra almonds, toasting them before using as a garnish enhances their nuttiness and adds a crunch that contrasts perfectly with the cake's soft texture.

Storing and Reheating

To store your Vanilla Almond Yogurt Cake, wrap it tightly with plastic wrap or place it in an airtight container. It can be kept at room temperature for up to three days or in the refrigerator for about a week. Just remember to let it reach room temperature before serving for the best texture and flavor experience.

If you have leftover cake, reheating it is simple. The best method is to gently warm it in the microwave for about 10-15 seconds at a time to avoid drying it out. Alternatively, you can place slices in a preheated oven at 300°F (150°C) for about 5-10 minutes, ensuring it remains moist and delicious without compromising its texture.

Variations and Additions

Don’t hesitate to experiment with flavors in this recipe! For a citrusy twist, adding the zest of a lemon or orange can enhance the cake’s overall brightness. Alternatively, integrating spices like cinnamon or nutmeg can create a warm flavor profile perfect for colder months.

For chocolate lovers, consider folding in chocolate chips to the batter right before baking. They add a delightful surprise with each bite. If you want to incorporate seasonal elements, try adding mashed banana or grated carrot into the batter to create a unique, moist cake with the benefit of extra nutrients.

Questions About Recipes

→ Can I use Greek yogurt instead of plain yogurt?

Yes, Greek yogurt works well and will make the cake even denser.

→ How do I store the leftover cake?

Store any leftover cake in an airtight container at room temperature for up to three days.

→ Can I freeze this cake?

Yes! You can freeze the cake for up to a month. Wrap it well to prevent freezer burn.

→ What can I substitute for vegetable oil?

You can use melted butter or another neutral oil like canola or sunflower oil as a substitute.