Vanilla Almond Yogurt Cake

Name: Vanilla Almond Yogurt Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 cup plain yogurt; 1 cup sugar; 1/2 cup vegetable oil; 3 large eggs; 1 teaspoon pure vanilla extract; 1 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 absolutely love making this Vanilla Almond Yogurt Cake because it’s so easy and incredibly delicious! The texture is light and moist, thanks to the yogurt, and the sweet aroma of vanilla combined with the subtle nuttiness from almond extract creates a delightful experience. I often serve this cake at gatherings, and it's a hit every time. It's perfect for any occasion, whether it's a brunch or a simple dessert after dinner. Trust me, once you try it, you'll be baking this cake again and again!

Created by

Harper Collins

Last updated on 2026-01-15T22:40:13.919Z

When I first experimented with incorporating yogurt into a cake, I was amazed by how it transformed the texture. This Vanilla Almond Yogurt Cake became a family favorite almost instantly! The yogurt keeps the cake moist for days, and I love how the flavors develop beautifully as it sits. It’s a delightful balance of sweetness and nutty aroma that enchants everyone.

One tip I discovered is to use high-quality almond extract for an even richer flavor. Don’t skip on letting it cool completely before slicing; it allows the crumb to set perfectly, giving you clean, beautiful slices. It’s a straightforward recipe that’s sure to impress!

        Why You'll Love This Cake
        The perfect balance of creamy yogurt and nutty almond flavor
An incredibly moist texture that stays fresh for days
Simple ingredients result in an elegant dessert

      

Understanding the Role of Yogurt

Yogurt is a star ingredient in this Vanilla Almond Yogurt Cake, imparting both moisture and tang. It helps create a tender crumb, which can sometimes be a challenge in other cakes. Choosing plain yogurt ensures the flavors of vanilla and almond shine through without competition. I recommend using whole milk yogurt for the richest texture, but if you’re looking for a lighter option, low-fat yogurt works just fine.

Another advantage of yogurt is that it can act as a substitute for butter or oil, reducing the overall fat content while still achieving that delightful moistness. If you don’t have yogurt on hand, a buttermilk or sour cream substitute can yield similar results, but be wary of the slightly different acidity which might affect the leavening agents.

Perfecting the Baking Technique

When baking the cake, it’s crucial to monitor the time closely, as oven variances can affect cook times. Start checking for doneness at the 25-minute mark by inserting a toothpick into the center. It should come out clean or with a few moist crumbs—if there’s wet batter, give it a few more minutes. Overbaking will dry out the cake, so keep a close eye to maintain that perfect moist texture.

Letting the cake cool in the pan for about 10 minutes before transferring it to a wire rack prevents it from sticking and helps retain moisture. Cooling completely on a wire rack also ensures that any excess steam escapes, which keeps the crust from becoming soggy.

Serving and Variations

This Vanilla Almond Yogurt Cake stands beautifully on its own but can be elevated with a variety of toppings. A light dusting of powdered sugar adds an elegant touch, while fresh berries or a dollop of whipped cream can enhance the overall flavor and presentation. For a nutty crunch, consider sprinkling slivered almonds on top before serving, adding both texture and a visual appeal.

If you want to experiment with flavors, consider adding citrus zest—like lemon or orange—for a refreshing twist. You can also swap out the almond extract for hazelnut or even a splash of coffee liqueur for a rich undertone. This versatility means you can easily customize the cake to suit different occasions or personal tastes.

Ingredients

Cake Ingredients

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

Instructions

Steps to Make the Cake

Prepare the Batter

In a large bowl, whisk together yogurt, sugar, and vegetable oil until smooth. Add the eggs, vanilla extract, and almond extract, mixing until well incorporated.

Combine Dry Ingredients

In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet mixture, stirring until just combined.

Bake the Cake

Preheat your oven to 350°F (175°C). Pour the batter into a greased 9-inch round cake pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve as is or with a light dusting of powdered sugar.

Pro Tips

For an extra flavor boost, consider adding sliced almonds on top before baking. They will toast nicely and add a delightful crunch!

Storage Tips

To keep the cake fresh, store it in an airtight container at room temperature for up to three days. If you want to extend its shelf life, refrigerating it can keep it fresh for a week. However, refrigerating can slightly alter its moisture levels, so be ready to bring it to room temperature before serving to enhance its flavor and texture.

For longer-term storage, this cake can also be frozen. Wrap slices in plastic wrap, then aluminum foil to prevent freezer burn. It can be frozen for up to three months. To thaw, simply leave it in the refrigerator overnight, or for a quicker method, let it sit at room temperature for a couple of hours.

Common Troubleshooting

If your cake sinks in the middle, it may be due to underbaking or too much liquid in the batter. Make sure to accurately measure your flour and yogurt, as even slight variations can affect the overall moisture balance. Always double-check your oven temperature using an oven thermometer for accuracy.

On the other hand, if the cake has a dry texture, it might be overbaked. Keep in mind that cakes continue to cook slightly from residual heat after being removed from the oven. Always err on the side of checking a bit earlier to ensure it retains that moist, tender crumb.

Scaling the Recipe

This Vanilla Almond Yogurt Cake recipe can easily be doubled or halved, which is perfect for varying gathering sizes. Just remember to adjust your baking time accordingly; larger cakes will take longer while smaller ones will require less time. For a larger cake, consider using a bundt pan or two round cake pans for even baking.

Additionally, if scaling down, be precise with your measurements. You might want to use a kitchen scale for measuring ingredients, as this ensures accuracy, especially with flour, which can vary greatly in volume depending on how it's packed.

Questions About Recipes

→ Can I use Greek yogurt instead of regular yogurt?

Yes! Greek yogurt works well in this recipe and will add even more richness.

→ How should I store the cake?

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

→ Can I freeze this cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

→ What can I serve with the cake?

This cake pairs beautifully with fresh fruit, whipped cream, or a scoop of vanilla ice cream.