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

Highlighted under: Baking & Desserts

I love how this Vanilla Almond Yogurt Cake combines the smoothness of almond and the light tang of yogurt to create a treat that's both moist and flavorful. Using yogurt not only enhances the cake's texture, but it also adds a subtle richness that keeps everyone coming back for more. The aroma of vanilla fills the kitchen as it bakes, making it an irresistible choice for any occasion, whether it’s a casual family gathering or a fancy celebration.

Created by

Lydia Barrett

Last updated on 2026-01-15T23:01:16.558Z

When I first tried making a yogurt cake, I was amazed at how the yogurt transformed the texture. It kept the cake moist and light, unlike any other cake I had baked before. I decided to add almond flavoring to give it an extra depth that perfectly complements the vanilla.

One of my favorite tips is to let the cake cool completely before slicing it. This helps the texture set and makes for cleaner slices. I love serving it with a dollop of whipped cream or a sprinkle of sliced almonds for that added touch.

        Why You'll Love This Recipe
        Moist and fluffy texture from yogurt and almond flavor
Delicate vanilla aroma that fills the kitchen
Perfectly balanced sweetness for any occasion

      

Understanding the Ingredients

The foundation of this Vanilla Almond Yogurt Cake is yogurt, which plays a crucial role in creating its moisture and fluffiness. Using plain yogurt not only enhances the texture but also lends a slight tang that balances the sweetness perfectly. If you're in a pinch, Greek yogurt can work as a substitute; just keep in mind that it may yield a denser cake. The almond extract adds a layer of flavor that beautifully complements the vanilla, creating a lovely aroma as the cake bakes.

In this recipe, granulated sugar serves two purposes: it sweetens the cake and helps to aerate the batter during mixing. This aeration is essential for achieving that light, fluffy texture. If you prefer a less sweet cake, consider cutting the sugar by a quarter cup, but be aware that this may also affect the cake's browning due to the reduced caramelization.

Baking Tips for Success

When you mix the dry ingredients, be sure to sift them together before combining with the wet mixture. This process helps to eliminate lumps in the flour and ensures that the baking powder and baking soda are evenly distributed. Over-mixing the batter can lead to a tough cake, so stir just until you see no dry flour; some small lumps are perfectly fine. The goal is a batter that is smooth but not overworked.

Baking is also about timing. Recommend checking the cake for doneness a few minutes before the full 30 minutes have elapsed. Insert a toothpick into the center; if it comes out clean or with just a few moist crumbs, your cake is ready. This small adjustment can prevent overbaking, which would dry out the cake and detract from its luscious texture.

Ingredients

For the Cake

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

Instructions

Directions

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 bowl, whisk together the yogurt, sugar, vegetable oil, eggs, vanilla extract, and almond 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 ingredients, stirring until just combined.

Bake the Cake

Pour the batter into the prepared cake pan and bake for 30 minutes, or until a toothpick comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Enjoy!

Pro Tips

For an extra flavor boost, consider adding crushed almonds to the batter or using almond meal for part of the flour.

Storage and Make-Ahead Tips

This Vanilla Almond Yogurt Cake is perfect for make-ahead occasions. Once cooled, the cake can be wrapped tightly in plastic wrap and stored at room temperature for up to three days. For longer storage, consider freezing the uncut cake. Just make sure it’s well-wrapped in plastic and foil to prevent freezer burn, and it can last up to three months. Thaw it in the refrigerator overnight before serving.

If you want to serve the cake with a topping, consider pairing it with fresh fruit or a dollop of whipped cream to enhance its flavor. A light dusting of powdered sugar also adds a lovely touch. Should you have leftovers, you can also enjoy them with a spoonful of yogurt for a delightful breakfast the next day.

Serving Suggestions and Variations

This cake serves beautifully for breakfast, afternoon tea, or dessert. For a stunning presentation, serve slices accompanied by a berry compote, which complements the almond and vanilla flavors wonderfully. You can also experiment with incorporating different flavors by adding orange or lemon zest to the batter for a citrus twist, or even folding in some chopped nuts for added texture.

If you're looking for a twist on the basic almond flavor, consider using coconut extract instead of the almond extract for a tropical vibe. Alternatively, try substituting some of the all-purpose flour with almond flour for an enhanced nutty flavor and a denser cake. Just remember to adjust the baking time slightly, as almond flour may yield a different texture.

Questions About Recipes

→ Can I use Greek yogurt instead of regular yogurt?

Yes, Greek yogurt works well and will make the cake even richer!

→ How should I store the cake?

Store the cake in an airtight container at room temperature 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.

→ What can I serve with this cake?

It pairs beautifully with fresh fruit, whipped cream, or a simple glaze.