Vanilla Almond Yogurt Cake

Name: Vanilla Almond Yogurt Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 slices
Ingredients: 1 cup plain yogurt; 1 cup granulated sugar; 3 large eggs; 1/2 cup vegetable oil; 1 tsp almond extract; 1 tsp vanilla extract; 2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup sliced almonds; Powdered sugar for dusting

Highlighted under: Baking & Desserts

I absolutely adore baking with yogurt, and this Vanilla Almond Yogurt Cake has quickly become a favorite in our household. The yogurt not only adds moisture but also a delightful tang that balances the sweetness perfectly. Almond extract infuses the cake with a lovely, nutty aroma that sets it apart from standard vanilla cakes. Topped with sliced almonds and a light dusting of powdered sugar, it’s not just a treat for the taste buds, but also a feast for the eyes. I promise this will become a staple in your baking repertoire!

Created by

Callista Green

Last updated on 2026-01-16T01:01:13.485Z

This Vanilla Almond Yogurt Cake first captured my heart during a rainy afternoon when I craved something simple yet comforting. I wanted a cake that was easy to whip up and also provided a rich flavor, and incorporating yogurt was the answer! The cake rises beautifully and stays moist for days, which is a bonus for busy lives.

One tip I can't stress enough is to use high-quality almond extract. It elevates the cake’s flavor profile tremendously. Always let the cake cool completely before cutting, so you get those perfect, clean slices. I've had friends rave about this cake, and trust me, it's always a hit!

        Why You Will Love This Recipe
        Moist and fluffy texture thanks to yogurt
Delicious almond flavor that enhances sweetness
Perfectly simple for any occasion, from brunch to dessert

      

Choosing the Right Yogurt

When it comes to selecting yogurt for this Vanilla Almond Yogurt Cake, opt for plain, full-fat yogurt for the best results. The higher fat content contributes to the cake's moistness and rich flavor. Greek yogurt is also a great substitute if you're seeking a thicker texture, although you may want to thin it out slightly with a splash of milk for the right consistency in your batter.

Avoid flavored or sweetened yogurts, as they can lead to an overly sweet cake and interfere with the balance of flavors. The goal is to let the vanilla and almond extracts shine through while benefiting from the yogurt's tanginess. For a dairy-free version, coconut yogurt works well, imparting a subtle tropical note.

Perfecting the Bake

Baking times can vary depending on your oven's calibration, so start checking the cake at around 25 minutes. Insert a toothpick into the center; it should come out clean or with a few moist crumbs attached, but not wet batter. If the top begins to brown too much before being fully cooked, cover it loosely with aluminum foil to prevent over-browning while it finishes baking.

Cooling is just as important as baking. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This step helps the cake set properly, ensuring it won’t crumble when you slice it. For serving, a light dusting of powdered sugar not only adds a touch of sweetness but also enhances its visual appeal.

Variations and Serving Suggestions

For a delightful twist on this recipe, consider adding citrus zest, like lemon or orange, to the batter. This will add a refreshing brightness that complements the almond flavor beautifully. You might also try mixing in fresh berries or chocolate chips for added texture and flavor complexity, depending on your preference.

This Vanilla Almond Yogurt Cake pairs perfectly with various accompaniments. A dollop of whipped cream or a scoop of vanilla ice cream can transform it into a luscious dessert. Alternatively, serve it alongside a cup of coffee or tea for a cozy brunch treat. Leftovers can be stored in an airtight container for 3-4 days at room temperature or in the fridge, but I recommend freezing individual slices for longer storage.

Ingredients

Gather these ingredients to create a delightful Vanilla Almond Yogurt Cake.

For the Cake

1 cup plain yogurt
1 cup granulated sugar
3 large eggs
1/2 cup vegetable oil
1 tsp almond extract
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sliced almonds
Powdered sugar for dusting

Now that you have your ingredients ready, let's move on to the steps!

Instructions

Follow these steps to make 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, almond extract, and vanilla extract until smooth.

Combine Dry Ingredients

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

Combine Mixtures

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

Bake the Cake

Pour the batter into the prepared cake pan and sprinkle with sliced almonds. Bake for 30 minutes or until a toothpick comes out clean.

Cool and Serve

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar before serving.

Enjoy your delicious Vanilla Almond Yogurt Cake!

Pro Tips

For an extra touch, consider adding a glaze made of powdered sugar and almond extract for a shiny finish.

Key Techniques

One important technique in this cake recipe is to avoid overmixing the batter after combining wet and dry ingredients. Overmixing can lead to a denser, tougher cake because it develops gluten from the flour. Stir gently until you see no flour streaks, and then stop. Folding in the sliced almonds at the end rather than mixing them in ensures they stay in place for that beautiful presentation.

Another tip is to ensure your eggs and yogurt are at room temperature before you begin. This can help create a smoother batter when mixed and encourages an even rise while baking. For warming eggs quickly, place them in a bowl of warm water for about 10 minutes—just remember to return them to the mixing bowl quickly!

Ingredient Roles

Yogurt plays multiple roles in this cake: it not only adds moisture but also acts as a natural tenderizer due to its acidity, which can help break down the proteins in flour—a little science happening in your kitchen! The sugar adds sweetness and contributes to browning, while the vegetable oil ensures a tender crumb.

Almond extract offers a distinctive flavor, elevating this cake beyond a standard vanilla option. It’s worth using high-quality almond extract; the difference in flavor is notable compared to imitation versions. For those who prefer a milder taste, feel free to reduce the almond extract slightly without losing the overall essence of the cake.

Make-Ahead Tips

If you want to get a jump on this recipe, the batter can be prepared ahead of time and stored in the refrigerator for up to two hours before baking. Just make sure to give it a quick stir before pouring it into the cake pan—this allows the ingredients to redistribute evenly after sitting.

You can also bake the cake a day in advance! Once it has cooled, simply wrap it tightly in plastic wrap or store it in an airtight container. This can enhance the flavors and texture as it rests. Just remember to let it sit at room temperature for about 30 minutes before serving or warming slightly in the oven to refresh.

Questions About Recipes

→ Can I use Greek yogurt instead of plain yogurt?

Yes, Greek yogurt will add extra creaminess but may slightly alter the texture.

→ How do I store the cake?

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

→ Can I add fruit to the cake?

Absolutely! Berries or slices of peach would be a delightful addition.

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

Yes, you can substitute the all-purpose flour with a gluten-free blend.