Vanilla Almond Yogurt Cake

Name: Vanilla Almond Yogurt Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 cup plain yogurt; 1 cup sugar; 3 large eggs; 1/2 cup vegetable oil; 1 teaspoon pure vanilla extract; 1 teaspoon almond extract; 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/4 cup sliced almonds; Powdered sugar for dusting

Highlighted under: Baking & Desserts

I absolutely love baking this Vanilla Almond Yogurt Cake. The perfect balance of moistness and flavor makes it an instant favorite in my kitchen. With the creamy yogurt and the nutty almond essence, each slice is both a delightful treat and a comforting snack. The best part? It’s easy to whip up and impressive enough for gatherings or just a cozy afternoon tea. This recipe has become a staple in my home, and I can’t wait to share it with you all!

Created by

Cassidy Moore

Last updated on 2026-01-15T23:58:17.228Z

When I first attempted to make a yogurt cake, I was blown away by how moist and flavorful it turned out. The yogurt not only keeps the cake tender but also adds a slight tang that beautifully contrasts the sweetness. I discovered that using almond extract instead of vanilla gives it a warm, nutty undertone that takes the cake to another level!

This Vanilla Almond Yogurt Cake is perfect for any occasion, and it's a great way to use up that leftover yogurt in your fridge. I sometimes add a sprinkle of almond slivers on top for an extra crunch.

        Why You Will Love This Recipe
        Moist and tender crumb from yogurt
Delicious almond flavor without being overpowering
Simple ingredients that are easy to find
Perfect for breakfast or dessert

      

Understanding Yogurt in Baking

Using yogurt in this Vanilla Almond Yogurt Cake not only lends moisture but also contributes to a tender crumb that makes each bite delightful. The acidity in yogurt helps to activate baking soda, giving the cake a wonderful rise. I recommend choosing plain yogurt for its neutral flavor, which allows the almond and vanilla extracts to shine through without overpowering the cake's overall taste. If you want to experiment, Greek yogurt can be used for a thicker texture, but you'll want to adjust the liquid slightly if necessary.

Additionally, the creaminess of yogurt adds a slight tang that balances the sweetness from the sugar. This unique flavor profile enhances the cake, making it more complex and satisfying. It's essential to measure the yogurt accurately; a full cup gives that perfect level of moisture. If you accidentally add too much, the batter may become too loose, leading to a cake that doesn’t rise properly.

Choosing the Right Almond Flavor

The almond extract is a star player in this recipe, leaving a delicate yet distinct flavor throughout the cake. It's wise to use pure almond extract rather than imitation; the depth of flavor is incomparable. If you're concerned about the almond taste being too strong, feel free to reduce the amount slightly. However, I find that the full teaspoon strikes a perfect balance that harmonizes beautifully with the vanilla.

For those with nut allergies, you can easily substitute almond extract with additional vanilla extract or even a splash of coconut extract for a tropical twist. Just keep in mind that any substitution might alter the final flavor slightly, but it can still yield a delicious cake. The goal is to maintain a pleasant and inviting aromatic profile while ensuring everyone can enjoy a slice!

Tips for Perfecting Your Bake

When pouring the batter into the cake pan, ensure you smooth out the top to create an even surface for baking. This is crucial for achieving that perfect golden brown top. If you notice your cake has dome-like edges while baking, it's an indication that the heat is too high; consider reducing the temperature slightly and rotating the pan halfway through baking for improved heat distribution.

Once baked, allow the cake to cool in the pan before transferring it to a wire rack. Cooling the cake on a rack minimizes condensation, maintaining its moist texture without becoming soggy on the bottom. If you plan to make this cake ahead of time, it can be stored in an airtight container at room temperature for up to three days or in the freezer for up to a month. Just remember to let it cool completely before wrapping it tightly for freezing.

Ingredients

For the Cake

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

For the Topping (Optional)

1/4 cup sliced almonds
Powdered sugar for dusting

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a round cake pan or line it with parchment paper.

Mix Wet Ingredients

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

Combine Dry Ingredients

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add this to the wet mixture, stirring gently until just combined.

Bake the Cake

Pour the batter into the prepared cake pan and smooth the top. If using, sprinkle the sliced almonds evenly over the top. Bake for 30-40 minutes, or until a toothpick 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 if desired before serving.

Pro Tips

For an extra almond flavor, you can add a teaspoon of almond extract to the powdered sugar glaze if you choose to ice the cake.

Serving Suggestions

This Vanilla Almond Yogurt Cake shines as a stand-alone dessert, but to elevate your serving game, consider pairing it with fresh berries or a dollop of whipped cream. The tartness of the berries complements the sweetness of the cake, while the cream adds a rich, luxurious element. For an extra touch, a drizzle of warm chocolate or caramel sauce can make for an indulgent treat, perfect for special occasions.

Alternatively, enjoy it as a breakfast option! A slice of this cake beside a fresh fruit salad or yogurt makes for a balanced and satisfying morning meal. You can also toast leftovers and serve them with a smear of almond butter for a delightful start to your day.

Variations and Adaptations

Feel free to get creative with this recipe! Adding a swirl of fruit puree, like raspberry or apricot, before baking can create beautiful designs and introduce new flavors. If you prefer a lighter cake, consider replacing half of the sugar with a natural sweetener such as honey or maple syrup. Just keep in mind that using liquid sweeteners may require a slight adjustment to the other wet ingredients to maintain the batter's consistency.

For a seasonal twist, try incorporating spices such as cinnamon or nutmeg, which pair wonderfully with almond. Adding zest from an orange or lemon can impart a burst of citrus that elevates the cake to new heights, making it ideal for festive gatherings or potlucks.

Troubleshooting Common Issues

If you're concerned about the cake being too dry, ensure you're not over-mixing the batter when you combine the wet and dry ingredients. Over-mixing can develop gluten, leading to a denser texture rather than the light and airy crumb you want. Aim for a mix that is just combined, with a few flour streaks remaining before you pour it into the pan.

Should you find your cake not rising sufficiently, double-check the freshness of your baking powder and baking soda. Both ingredients lose potency over time; to test baking soda's effectiveness, add a bit of vinegar to it—if it bubbles vigorously, it’s still good to use. As for baking powder, it should fizz when combined with water to confirm it’s active. This ensures your cake achieves that beautiful, fluffy rise.

Questions About Recipes

→ Can I use Greek yogurt instead of regular yogurt?

Yes, Greek yogurt will work well and make the cake even more moist.

→ What can I substitute for almond extract?

You can use more vanilla extract or even a bit of coconut extract for a different flavor profile.

→ How should I store the cake?

Store it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I freeze the cake?

Yes, you can freeze the cake! Wrap it tightly in plastic wrap and foil to prevent freezer burn.