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

Highlighted under: Baking & Desserts

I truly believe there's nothing quite like the delicate flavor of vanilla combined with the subtle nuttiness of almonds in a cake. This Vanilla Almond Yogurt Cake is moist, tender, and incredibly easy to whip up. The yogurt not only adds a delightful tang but also keeps the cake light and fluffy. Perfect for brunch or as a light dessert, this cake is sure to impress with its flavor and texture. I love serving it with a dusting of powdered sugar for a touch of elegance.

Created by

Rowan Tate

Last updated on 2026-01-15T23:34:12.324Z

When I first baked this Vanilla Almond Yogurt Cake, I was amazed by how simple and flavorful it turned out to be. The yogurt lends moisture to the cake, ensuring that each slice remains soft and decadent. I chose to enhance the almond flavor by adding a splash of almond extract, which really takes the cake to the next level.

One of my favorite tips is to let the cake cool completely before slicing; this allows the flavors to meld beautifully. The aroma of vanilla wafts through the kitchen, making it hard to resist indulging in a slice right away. Believe me, it’s worth the wait!

        Why You'll Love This Cake
        Deliciously moist texture thanks to yogurt
Rich almond flavor with a hint of vanilla
Perfectly light dessert for any occasion

      

Understanding the Ingredients

In this Vanilla Almond Yogurt Cake, the yogurt is not just a moisture agent; it plays a crucial role in achieving that tender crumb. When using plain yogurt, opt for full-fat for the richest flavor and texture, but low-fat versions can work in a pinch. The live cultures in yogurt also help to keep the cake light and airy, perfectly complementing the denser qualities of the almond meal, should you choose to add some.

The combination of vanilla and almond extracts creates a balanced flavor profile without one overpowering the other. If you ever want to experiment, try substituting pistachio extract instead of almond for a unique twist. Additionally, you can opt for almond flour instead of all-purpose flour for a more pronounced nutty flavor. Just remember to reduce the total amount slightly, as almond flour is denser.

Baking Tips for Perfect Texture

To ensure your cake rises beautifully, avoid overmixing once you add the dry ingredients to the wet mixture; stop mixing once no flour streaks remain. Overmixing can develop gluten and result in a dense cake instead of the desired light texture. The batter should be slightly lumpy, but all ingredients should be incorporated beautifully.

Also, for even baking, choose a light-colored cake pan rather than a dark one, as dark pans can cause the edges of the cake to cook too quickly, leading to a browned exterior and an undercooked center. If you're unsure, an oven thermometer can help you monitor your baking temperature accurately, as home ovens can often deviate by 25°F.

Ingredients

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

Ingredients

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

Make sure everything is measured accurately for the best results!

Instructions

Follow these steps to create your Vanilla Almond Yogurt Cake.

Prep the Batter

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

Combine Dry Ingredients

In a separate bowl, mix the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, stirring just until combined.

Bake the Cake

Pour the batter into a greased cake pan. Bake in a preheated oven at 350°F (175°C) for about 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 to a wire rack. Once completely cooled, dust with powdered sugar and serve.

Enjoy your delicious Vanilla Almond Yogurt Cake!

Pro Tips

For extra flavor, consider adding sliced almonds on top before baking. Pair the cake with fresh berries for a refreshing contrast.

Serving Suggestions

For an elegant presentation, serve this cake with fresh berries on the side or atop a dollop of lightly whipped cream. Both additions enhance the cake's flavors, providing a fresh contrast to the rich, nutty tones. Alternatively, try a simple glaze made of powdered sugar and lemon juice for a zesty kick that complements the almond flavor perfectly.

This cake also excels in a brunch setting; slice it into squares and serve alongside coffee or tea for a delightful experience. If you wish for a more indulgent treat, consider pairing it with a scoop of vanilla ice cream, allowing the warmth of the cake to slightly melt the cold ice cream for a comforting dessert.

Storage and Freezing Tips

If you have leftovers, store the Vanilla Almond Yogurt Cake at room temperature, covered in an airtight container, for up to three days. If you need to keep it longer, consider wrapping individual slices tightly in plastic wrap and placing them in a freezer bag. The cake can be frozen for up to three months, maintaining its moisture and flavor.

When you're ready to enjoy the frozen cake, simply move it to the refrigerator to thaw overnight, or for a quicker method, let it sit at room temperature for about an hour. This delicate cake does not require reheating, making it a convenient treat that is ready to enjoy straight from the container.

Questions About Recipes

→ Can I use Greek yogurt instead of regular yogurt?

Yes, Greek yogurt works well and may add an extra creaminess to your cake.

→ How do I store leftovers?

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

→ Can I make this cake gluten-free?

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

→ What can I serve with this cake?

It pairs well with whipped cream or a scoop of vanilla ice cream for a delightful dessert.