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

Highlighted under: Baking & Desserts

I’ve always loved the light, fluffy texture of a good cake, and this Vanilla Almond Yogurt Cake delivers just that. The combination of yogurt and almond adds a delightful depth of flavor that's both comforting and refreshing. It’s incredibly simple to make, and the ingredients come together quickly to create a dessert that feels indulgent without being overly rich. Perfect for any occasion, this cake has become a staple in my home, and I can't wait for you to enjoy it as much as I do!

Created by

Brittany Shaw

Last updated on 2026-01-15T23:31:16.979Z

When I first decided to bake a yogurt cake, I was skeptical about how well it would turn out. However, after trying this Vanilla Almond Yogurt Cake, I was pleasantly surprised by the results. The yogurt keeps the cake moist, and the almond flavor elevates it to something special. I discovered that using room temperature yogurt helps the batter mix more evenly, which is an essential tip for achieving the perfect consistency.

One afternoon, I decided to experiment by adding almond extract along with vanilla extract, and it took the flavor profile to another level. This slight adjustment made the cake even more delightful, and it quickly became a favorite for dessert and afternoon teas. I love serving it with a dusting of powdered sugar or a dollop of whipped cream!

        Why You'll Love This Cake
        Light and fluffy texture thanks to the yogurt
Deliciously nutty almond flavor paired with vanilla
Easy to make with simple ingredients available at home

      

The Role of Yogurt in the Cake

Using plain yogurt in this Vanilla Almond Yogurt Cake is a game changer. Yogurt not only contributes to the moisture and tenderness of the cake, but it also helps create a lighter texture by providing acidity, which reacts with the baking soda. This unique interaction results in a fluffy crumb that sets it apart from typical butter-based cakes. I recommend using full-fat yogurt for the richest flavor, but a low-fat version will work too if you're looking to lighten it up.

Be sure to let your yogurt come to room temperature before mixing it in with the other wet ingredients. This helps it blend more smoothly into the batter, ensuring a consistent texture throughout the cake. If you're short on yogurt, you can substitute it with sour cream, which will give a similarly tangy flavor and moisture.

Perfecting the Baking Process

When baking your cake, it’s crucial to achieve the right internal temperature for doneness. The ideal range is between 205°F to 210°F (96°C to 99°C). The edges should be golden brown, and a toothpick inserted into the center should come out clean or with a few moist crumbs attached. If your cake is browning too much on the edges before the center is fully baked, consider covering it loosely with aluminum foil during the last 10-15 minutes of baking.

Another tip for even baking is to rotate your cake pan halfway through the baking time. Ovens can have hot spots, which may lead to uneven rising. By rotating the pan, you help ensure that every part of the cake receives consistent heat, resulting in a beautifully rounded top and uniform texture.

Storage and Serving Suggestions

To store your Vanilla Almond Yogurt Cake, wrap it tightly in plastic wrap or keep it in an airtight container at room temperature for up to three days. If you need to keep it longer, I recommend refrigerating it, where it will last for about a week. You can also freeze slices individually; just ensure they are well wrapped to avoid freezer burn. When ready to enjoy, thaw at room temperature or warm it slightly in the microwave to revive its soft texture.

For serving, a light dusting of powdered sugar adds a touch of sweetness and presentation. If you want to elevate the cake further, consider serving it with fresh berries or a scoop of vanilla ice cream. The combination of flavors is fantastic, and the coldness of the ice cream balances perfectly with the warmth of the freshly baked cake.

Ingredients

For the Cake

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

For Garnish

Powdered sugar for dusting
Sliced almonds (optional)

Instructions

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 eggs until well combined. Then, add in the vegetable oil, vanilla extract, and almond extract. Mix until smooth.

Combine Dry Ingredients

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

Combine Mixtures

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

Pour and Bake

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

Cool and Serve

Once baked, let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Dust with powdered sugar before serving.

Pro Tips

For an extra burst of flavor, consider adding some lemon zest to the batter. It pairs beautifully with the almond and vanilla.

Alternative Flavor Variations

While this Vanilla Almond Yogurt Cake is delightful as is, don't hesitate to experiment with flavors. For a citrus twist, you can incorporate the zest of one lemon or orange into the wet ingredients, enhancing the freshness of the cake. Alternatively, replacing half of the vanilla extract with an equal amount of maple syrup can give the cake a beautiful depth of flavor.

If you enjoy a richer taste, consider folding in some mini chocolate chips or chunks just before pouring the batter into the pan. This would create delightful pockets of melted chocolate throughout the cake, making each slice exciting and indulgent.

Troubleshooting Common Issues

If you find your cake comes out dense or rubbery, it's likely due to overmixing the batter. Remember to mix just until combined; a few lumps are okay. Also, be cautious with the baking time. If the cake seems too springy in the center even after the recommended time, it may need a few more minutes, but check it often to avoid drying it out.

Should the top of your cake puff up excessively and crack, this could be a sign of too much baking powder or overly vigorous mixing. To remedy this in the future, consider reducing the baking powder slightly or ensuring to mix the batter gently and just enough to combine all ingredients.

Questions About Recipes

→ Can I use Greek yogurt instead of regular yogurt?

Yes, Greek yogurt can be used for an even denser texture, but make sure it's plain and unsweetened.

→ How do I store leftovers?

Store leftover cake in an airtight container at room temperature for up to 3 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 other flavors work well with this cake?

You can experiment with other extracts like lemon or coconut to customize the flavor to your liking.