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: 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 cup plain yogurt; 1/2 cup vegetable oil; 3 large eggs; 1 tablespoon vanilla extract; 1 teaspoon almond extract; Powdered sugar for dusting; Fresh berries for serving

Highlighted under: Baking & Desserts

I love baking, and this Vanilla Almond Yogurt Cake is one of my all-time favorites. It's incredibly moist thanks to the yogurt, and the subtle vanilla and almond flavors create a delightful combination that’s simple yet elegant. Whenever I bring this cake to gatherings, it always receives rave reviews, making it my go-to dessert. Plus, it’s easy to prepare, which means I can spend more time enjoying the company of friends and family rather than in the kitchen!

Created by

Summer Blake

Last updated on 2026-01-15T22:22:13.864Z

When I first baked this Vanilla Almond Yogurt Cake, I experimented with yogurt to add moisture and keep the cake tender. It worked beautifully; every slice is soft and light. Using almond extract instead of just vanilla transforms the flavor profile, giving it a unique twist that I simply love.

I like to serve this cake slightly warm with a dusting of powdered sugar or fresh berries on the side. It’s perfect for brunch or a light dessert. My little secret? Adding a splash of almond liqueur to the batter enhances the almond flavor without being overpowering!

        Why You'll Love This Recipe
        Moist and fluffy texture from yogurt
Delicate almond flavor pairs beautifully with vanilla
Versatile for any occasion, from brunch to dessert

      

The Role of Yogurt

In this Vanilla Almond Yogurt Cake, yogurt plays a critical role in achieving the cake's delightful moistness. It contributes to a tender crumb, allowing the cake to remain fluffy even after cooling. When combined with baking powder and baking soda, the acidity from the yogurt activates these leavening agents, helping the cake rise beautifully. This results in an airy structure that is less dense than traditional cakes, making it perfect for serving at gatherings where a light dessert is desired.

Additionally, yogurt introduces a slight tanginess that balances the sweetness of the sugar and the richness of the egg. If you find yourself without plain yogurt, you can substitute it with sour cream or buttermilk, keeping the same volume. This will maintain the moisture level while still ensuring a delightful flavor profile.

Perfecting the Batter

Mixing the batter properly is crucial to prevent a dense cake. When combining the wet and dry ingredients, aim for minimal mixing—just until you see the last bits of flour disappear. This helps avoid overdeveloping the gluten in the flour, which can lead to a tough texture. My tip is to switch to a spatula or wooden spoon at the end to fold the mixture gently, ensuring you retain as much air as possible.

To enhance the almond flavor, consider toasting sliced almonds and adding them into the batter or as a topping before baking. This step adds depth and a delightful crunch, elevating the overall presentation and flavor.

Storage and Serving Suggestions

Once the Vanilla Almond Yogurt Cake has cooled, it can be stored in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap individual slices in plastic wrap and freeze them. This way, you can enjoy a piece whenever the craving hits without compromising on texture or flavor—just let it thaw at room temperature before serving.

For serving, pair this cake with fresh berries and a dollop of whipped cream for a refreshing touch. Alternatively, a scoop of vanilla ice cream can add creaminess that complements the almond and vanilla flavors beautifully. Feel free to dress it up with a light drizzle of honey or a homemade fruit sauce for extra flair.

Ingredients

Gather the following ingredients to create this delicious cake:

Dry Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

1 cup plain yogurt
1/2 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
1 teaspoon almond extract

For Topping (optional)

Powdered sugar for dusting
Fresh berries for serving

Once you have everything ready, you’re all set to bake!

Instructions

Follow these steps to make your Vanilla Almond Yogurt Cake:

Preheat the Oven

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

Mix Dry Ingredients

In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Combine Wet Ingredients

In another bowl, blend the yogurt, oil, eggs, vanilla extract, and almond extract until smooth.

Combine and Mix

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

Bake the Cake

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

Cool and Serve

Let the cake cool for about 10 minutes in the pan, then transfer it to a wire rack. Dust with powdered sugar before serving, if desired.

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

Pro Tips

For added flavor, try incorporating some chopped almonds into the batter or using almond flour in place of some of the all-purpose flour.

Common Troubleshooting Tips

If your cake sinks in the middle after baking, this can be due to unbalanced ingredients or underbaking. Make sure to accurately measure the flour and avoid packing it into the measuring cup; a kitchen scale can help with precision. Additionally, ensure the cake is fully baked—testing with a toothpick should yield few moist crumbs, not wet batter.

On the other hand, if you find your cake has a dry texture, check that you’re not overbaking it. Keep an eye on the baking time and use an oven thermometer to ensure accurate temperature, as home ovens can sometimes be miscalibrated.

Creative Variations

This Vanilla Almond Yogurt Cake is very versatile. Try adding citrus zest, such as lemon or orange, to the wet ingredients for a refreshing twist. You can also incorporate other extracts; if you enjoy a richer flavor, a touch of hazelnut extract works wonderfully alongside almond.

For a chocolate version, you can substitute half a cup of the flour with cocoa powder, creating a delicious chocolate-almond cake that still retains the moistness from the yogurt. Don’t be afraid to get creative; this recipe is a fantastic base for experimenting with different flavors and textures.

Scaling the Recipe

If you're looking to make a larger batch for a crowd, you can easily double the ingredients. Just remember to use a larger cake pan—an 11x15 inch pan works well for a doubled recipe. Also, increase the baking time slightly, usually adding an additional 10–15 minutes, and check for doneness using the toothpick test to avoid overbaking.

Conversely, if you’re looking for a smaller treat, this recipe can be halved successfully. Use a smaller 6-inch round cake pan, and adjust the baking time accordingly, as smaller cakes tend to bake faster. Keep a close watch around the 20-minute mark to ensure it doesn’t overcook!

Questions About Recipes

→ Can I use Greek yogurt instead of plain yogurt?

Yes, Greek yogurt works great and will make the cake even richer.

→ How should I store the leftover cake?

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

→ Can I freeze this cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months.

→ What is the best way to serve this cake?

This cake is delicious on its own, but serving it with berries and whipped cream elevates it even more.