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 granulated sugar; 1/2 cup vegetable oil; 3 large eggs; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup sliced almonds (for topping)

Highlighted under: Baking & Desserts

I absolutely adore making this Vanilla Almond Yogurt Cake! The combination of vanilla and almond flavors creates a deliciously moist cake that’s perfect for any occasion. Using yogurt not only keeps the cake tender but also adds a delightful tang that balances the sweetness just right. I especially love how easy it is to whip together, making it a go-to recipe when I have friends over or need a simple dessert. Trust me, once you try it, you’ll want to bake it time and again!

Created by

Diana Brooks

Last updated on 2026-01-16T00:49:16.752Z

Every time I bake this Vanilla Almond Yogurt Cake, I'm reminded of sunny afternoons spent in my grandma's kitchen. She always said the secret ingredient was love, but I believe it's the yogurt that keeps it so wonderfully moist! It's that perfect balance of flavors that keeps everyone coming back for seconds.

Over the years, I've experimented with different variations, including adding a splash of almond extract and using fresh fruit in the batter. These little tweaks have made all the difference. I recommend serving it with a dollop of whipped cream and some fresh berries for an extra special touch!

        Why You'll Love This Recipe
        Delicate vanilla flavor combined with nutty almond notes
Moist texture thanks to the yogurt
Quick and simple recipe perfect for beginners and experienced bakers alike

      

The Role of Yogurt in Cakes

Yogurt is a key ingredient in this Vanilla Almond Yogurt Cake, and its unique properties significantly enhance the end result. The acidity in yogurt provides a tender crumb, giving the cake moistness that can be hard to achieve with oils or butters alone. This moisture allows the cake to hold well even after a couple of days, making it perfect for make-ahead desserts.

In addition to texture, yogurt contributes a slight tang that balances the sweetness of the sugar. This tanginess makes every bite pleasantly complex and prevents the cake from being cloyingly sweet. For a fun twist, consider using flavored yogurt like vanilla or almond to amplify those flavors throughout the cake.

Perfecting the Bake

Baking time is crucial in ensuring your Vanilla Almond Yogurt Cake is perfectly cooked without being dry. Aim for 35-40 minutes in a preheated oven, but keep an eye on it as ovens can vary. Look for a golden brown top and edges that pull slightly away from the pan. The toothpick test is your best friend here; it should come out clean or with a few moist crumbs attached.

If you find the cake doesn’t rise as expected, check the freshness of your baking powder and baking soda. If they are old, they may not provide the lift needed for a fluffy cake. Remember to sift together your dry ingredients thoroughly; this ensures an even distribution of leavening agents throughout the batter.

Serving Suggestions and Pairings

Once your cake has cooled, it's the perfect time to get creative with toppings! A dollop of whipped cream creates a rich contrast to the moist cake, while fresh berries add a pop of color and tartness that beautifully cuts through the sweetness. You can even infuse the whipped cream with almond extract for an extra layer of flavor.

If you're looking to personalize the recipe further, consider adding lemon or orange zest to the batter. This adds a refreshing citrus note that pairs wonderfully with the vanilla and almond flavors, elevating the cake for special occasions or brunch gatherings. Also, for an indulgent touch, serve with a drizzle of caramel sauce or a sprinkling of powdered sugar.

Ingredients

Gather your ingredients before you begin for a smoother baking experience:

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
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sliced almonds (for topping)

Once you have everything ready, you can start baking!

Instructions

Follow these steps closely for a perfect cake:

Preheat Your Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Mix Wet Ingredients

In a large bowl, combine yogurt, sugar, vegetable oil, eggs, vanilla extract, and almond extract. Whisk until smooth.

Combine Dry Ingredients

In another bowl, whisk together flour, baking powder, baking soda, and salt.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.

Pour Batter and Add Toppings

Pour the batter into the prepared pan and sprinkle sliced almonds on top.

Bake

Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.

Serve

Once cooled, slice and enjoy! Consider topping with whipped cream and fresh berries for an added treat.

Enjoy your delightful Vanilla Almond Yogurt Cake with family and friends!

Pro Tips

Make sure your yogurt is at room temperature for the best results. This will help ensure that the cake mixes uniformly and bakes evenly.

Storing and Freezing Your Cake

To keep your Vanilla Almond Yogurt Cake fresh, store it in an airtight container at room temperature for up to three days. If you need to keep it longer, freezing is a great option. Wrap slices in plastic wrap and then place them in a freezer-safe bag. This way, you can enjoy a slice of cake anytime by letting it thaw on the counter or gently warming it in the microwave for a few seconds.

When freezing, consider cutting the cake into individual servings. This allows you to defrost only what you need, avoiding waste. Remember to mark the container with the date, so you can easily keep track of its freshness. The cake maintains its moistness well, thanks to the yogurt, even after being frozen.

Customizing Flavor Profiles

Feel free to explore various flavor combinations! While the classic vanilla and almond pairing is delightful, adding spices like cinnamon or nutmeg can create a warm twist on the traditional cake. A few drops of almond extract can enhance the almond flavor, but be careful not to add too much, as it can overpower the other flavors.

Another great way to customize your cake is by incorporating different types of nuts or fruits. Chopped pistachios or walnuts could add a wonderful crunch, while using apples or pears can introduce a sweet and juicy element that complements the cake's texture beautifully.

Troubleshooting Common Issues

If your cake sinks in the middle, it could be a result of underbaking or the oven temperature being too low. Make sure your oven is properly calibrated by using an oven thermometer to confirm the temperature. Adjust your baking time and avoid opening the oven door too frequently during baking, as this can cause a temperature drop.

On the other hand, if your cake comes out dry, you may have overbaked it. Keep an eye on the time, and check for doneness a few minutes before the suggested baking time. If you realize you’ve overbaked and the cake is dry, consider serving it with a drizzle of syrup or a scoop of ice cream to help restore some moisture in each bite.

Questions About Recipes

→ Can I use Greek yogurt instead of regular yogurt?

Yes, Greek yogurt can be used! It will make the cake even more dense and rich.

→ Can I substitute the sugar with a sugar alternative?

You can use a sugar alternative, but note that the texture might slightly differ.

→ What should I do if I don't have almond extract?

You can either omit it or replace it with more vanilla extract. The cake will still be delicious!

→ How should I store any leftover cake?

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