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; 1/2 cup vegetable oil; 3 large eggs; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; Whipped cream; Sliced almonds

Highlighted under: Baking & Desserts

I absolutely love making this Vanilla Almond Yogurt Cake for family gatherings and celebrations. It's incredibly moist and flavorful, thanks to the creamy yogurt and the delightful hint of almond. What makes this cake stand out is how easy it is to prepare and bake—perfect for both novice and experienced bakers alike. Every bite offers a lovely balance of sweetness and nuttiness, and I always find myself coming back for seconds. Plus, it’s a fantastic way to use yogurt in a dessert, providing a unique twist that everyone enjoys.

Created by

Talia Preston

Last updated on 2026-01-15T23:16:10.227Z

I remember the first time I baked this Vanilla Almond Yogurt Cake; the aroma that filled my kitchen was simply divine. The yogurt adds not only moisture but also a subtle tang that complements the sweetness of the batter perfectly. I've experimented with various ingredients over the years, but sticking to the basics of almond extract and quality vanilla makes all the difference.

What I’ve learned is that allowing the cake to cool completely before slicing helps maintain its texture. I suggest serving it with a dollop of whipped cream and a sprinkle of sliced almonds on top for an elegant touch. Trust me; it’s a showstopper at any gathering!

        Why You'll Love This Recipe
        Moist and fluffy texture thanks to the yogurt
Delicate almond flavor that enhances the sweetness
Simple ingredients and quick preparation for busy bakers

      

Perfecting Your Cake Texture

The incorporation of yogurt in this Vanilla Almond Yogurt Cake not only adds moisture but also lends a unique tang that balances the sweetness of the sugar. To ensure an optimal texture, it’s essential to take all cold ingredients to room temperature before mixing. This helps the ingredients blend more smoothly, creating a uniformly textured batter. When combined correctly, the cake should yield a fluffy and tender crumb that is not too dense.

Another key factor is to avoid overmixing the batter once you add the dry ingredients. Mix until just combined, as this provides the cake with a light, airy structure. If you notice lumps, it's okay—a few lumps are better than overworking the batter. Overmixing can lead to gluten development, resulting in a tougher cake rather than the desired moist, fluffy texture.

Ingredient Insights and Substitutions

Using high-quality almond extract is crucial for achieving that lovely nutty flavor in this cake. If almond extract is not available or if you’re looking for a nut-free version, feel free to replace it with an equal amount of vanilla extract or even a hint of coconut extract for a different yet delightful flavor profile. Additionally, if you're concerned about sugar levels, you can substitute granulated sugar with coconut sugar or a sugar alternative recommended for baking, just keep in mind it may alter the flavor slightly.

When it comes to flour, all-purpose flour works best for this recipe, but you can experiment with a gluten-free all-purpose blend if you're catering to gluten sensitivity. Just make sure the blend contains xanthan gum for the best texture, as it helps replicate the elasticity normally provided by gluten in traditional flour.

Storing and Serving Suggestions

This Vanilla Almond Yogurt Cake can be prepped ahead of time and stored in an airtight container at room temperature for up to three days. If you want to keep it longer, it’s best to freeze the cake once it has cooled completely. Wrap it well in plastic wrap and then in aluminum foil to prevent freezer burn; it should last for up to three months. To thaw, simply place it in the refrigerator overnight before serving.

For serving, the cake pairs beautifully with fresh berries or a drizzle of caramel for an added touch of sweetness. I also love topping it with whipped cream and sliced almonds for texture and visual appeal. You can even turn this into a layered cake by baking two rounds and adding a layer of yogurt frosting, making it an impressive dessert for celebrations.

Ingredients

For the Cake

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

For the Topping (Optional)

Whipped cream
Sliced almonds

Instructions

Preheat the Oven

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

Mix the Wet Ingredients

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

Combine Dry Ingredients

In another bowl, combine the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined.

Bake the Cake

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. Serve with whipped cream and sliced almonds if desired.

Pro Tips

For an extra flavor boost, consider adding lemon zest to the batter. It also pairs wonderfully with fresh berries if you want to serve it with a fruity side.

Troubleshooting Tips

If you find your cake sinking in the center, this may be due to underbaking. Ensure the toothpick test is correctly performed; if it comes out clean or with just a few crumbs attached, the cake is done. Also, avoid opening the oven during baking, as this can cause fluctuations in temperature.

Another common issue is a dry cake, which can happen if the yogurt is not sufficiently creamy or if it has been overbaked. Always measure your yogurt accurately to prevent excess moisture loss during baking, and keep an eye on the timer as ovens can vary—checking on the cake a few minutes before the suggested time can save it from drying out.

Flavor Variations

If you’re looking to vary the flavor profile, consider adding citrus zest, such as orange or lemon, into the batter. This adds a delightful brightness that complements the almond flavor. Approximately one tablespoon of zest will infuse the cake with a refreshing taste without overpowering the almond notes.

For chocolate lovers, try folding in chocolate chips or using cocoa powder in part of the flour for a chocolate-almond version. Replacing half a cup of the flour with cocoa and adding chocolate chips could lead to a deliciously decadent treat that balances well with the almond flavor.

Questions About Recipes

→ Can I substitute Greek yogurt for regular yogurt?

Yes, Greek yogurt works well and will result in an even denser cake.

→ Is it possible to make this cake gluten-free?

Absolutely! Just use a gluten-free flour blend suitable for baking.

→ How do I store leftovers?

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

→ Can I freeze this cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil before freezing for up to 3 months.