Vanilla Almond Yogurt Cake

Name: Vanilla Almond Yogurt Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 slices
Ingredients: 1 cup plain yogurt; 1 cup granulated sugar; 1/2 cup vegetable oil; 3 large eggs; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; Powdered sugar for dusting; Sliced almonds (optional)

Highlighted under: Baking & Desserts

I’m thrilled to share my Vanilla Almond Yogurt Cake recipe with you! This cake is moist, flavorful, and perfect for any occasion. Using yogurt not only keeps the cake tender but also adds a subtle tang that beautifully complements the almond essence. I love baking this when I want a comforting treat, and the aroma of vanilla and almond wafting through my kitchen is absolutely divine. It’s a delightful way to brighten up your day or impress guests at a gathering.

Created by

Hallie Foster

Last updated on 2026-01-15T23:58:18.340Z

When I first experimented with my Vanilla Almond Yogurt Cake, I had a hunch that incorporating yogurt would lead to a fantastic texture. Each bite bursts with a harmonious blend of flavors, making it a joy to share with friends and family.

One of my best discoveries was using almond extract along with vanilla. The combination adds depth to the flavor profile that makes this cake absolutely irresistible. A fine dusting of powdered sugar on top makes it not just delicious, but visually appealing as well!

        Why You'll Love This Recipe
        Moist texture enhanced by yogurt
Rich vanilla and almond flavor combo
Perfect for any occasion or as a sweet pick-me-up

      

Understanding the Ingredients

The combination of yogurt and sugar creates a moist base for the cake, while yogurt adds a tender crumb. When selecting yogurt, opt for plain unsweetened varieties, as flavored yogurts can alter the cake's sweetness and overall taste. The sugar plays a vital role not just in sweetness but also in creating a beautiful golden color as the cake bakes. Be sure to mix the yogurt well with sugar and oil for an even distribution of flavors.

Eggs are essential in this recipe—they provide structure and stability, allowing the cake to rise beautifully. Using large eggs standardizes the amount of liquid in your batter. If you're looking for a dairy-free option, consider using non-dairy yogurt and flax eggs as a substitute to maintain that moist texture.

Baking Techniques

When incorporating the dry ingredients with the wet mixture, it's crucial to mix until just combined. Overmixing can lead to a dense cake, as it develops the gluten in the flour too much. Look for a smooth batter with a few lumps; this means you’ve done it right. Using a rubber spatula can help gently fold the ingredients together without overworking the batter.

As you bake your Vanilla Almond Yogurt Cake, keep an eye on the edges. They should pull slightly away from the sides of the pan, indicating doneness. A toothpick inserted into the center should come out clean or with a couple of moist crumbs attached, but not wet batter. If you find the edges browning too quickly, you can cover the cake lightly with aluminum foil halfway through baking.

Ingredients

For the Cake

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

For Garnish

Powdered sugar for dusting
Sliced almonds (optional)

Make sure to gather all your ingredients before you start to streamline the baking process.

Steps

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, and oil. Add eggs, vanilla extract, and almond extract, blending until smooth.

Combine Dry Ingredients

In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

Combine Mixtures

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

Bake

Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted comes out clean.

Cool and Serve

Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. Dust with powdered sugar and top with sliced almonds before serving.

Enjoy this cake with a cup of coffee or tea for a delightful treat!

Pro Tips

For an extra burst of flavor, try adding a handful of chopped almonds to the batter before baking.

Storing and Serving

This cake can be stored at room temperature for up to two days or in the refrigerator for up to a week. I recommend wrapping it tightly in plastic wrap to keep it moist. If you're considering freezing, wrap slices in plastic wrap and foil to prevent freezer burn. It can be stored in the freezer for up to three months and thawed overnight in the refrigerator when you're ready to enjoy it again.

For an elegant serving option, plate slices alongside fresh fruit such as berries or a dollop of whipped cream. You can also drizzle a simple glaze made with powdered sugar and almond milk for added sweetness and flavor. This cake pairs wonderfully with coffee or tea, making it a delightful addition to afternoon gatherings.

Variations and Twists

Feel free to get creative with flavor additions! Incorporating citrus zest, such as lemon or orange, will complement the almond essence beautifully. Alternatively, adding mini chocolate chips could create a lovely contrast. Experimenting with different extracts, like coconut or hazelnut, can add a unique touch to this already flavorful cake.

If you'd like to make this cake gluten-free, try substituting all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum. The texture may vary slightly, but it will still yield a deliciously moist cake. Adjust baking time as necessary and keep an eye on the cake to ensure it’s baked through.

Questions About Recipes

→ Can I use Greek yogurt instead of regular yogurt?

Yes, Greek yogurt works well and will give the cake a denser texture.

→ How do I store the cake?

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

→ Can I freeze the Vanilla Almond Yogurt Cake?

Absolutely! Wrap the cake well in plastic wrap and store in the freezer for up to 2 months.

→ What can I substitute for almond extract?

If you don’t have almond extract, you can use more vanilla extract or omit it altogether.