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

Highlighted under: Pastry Magic

I love making this Vanilla Almond Yogurt Cake because it's so easy and delicious! The tangy yogurt adds moisture while the almond flavor creates a delightful twist to a classic dessert. Each time I bake it, the warm scent of vanilla fills the kitchen, making it hard to resist snacking on the batter. It’s perfect for any occasion, whether it’s a cozy family dinner or a special gathering with friends. Plus, it’s a fabulous way to enjoy a lightened-up cake without sacrificing flavor!

Created by

Elara Whitfield

Last updated on 2026-01-16T01:10:12.128Z

I vividly remember the first time I baked this Vanilla Almond Yogurt Cake; my family couldn't get enough of it! The moist texture from the yogurt is something that can't be replicated, and the almond extract adds that perfect, nutty sweetness that keeps everyone coming back for seconds. I also love how simple the ingredients are, making it a great option for last-minute gatherings.

Through my trials, I've discovered that letting the cake cool completely before serving really allows the flavors to meld beautifully. A sprinkle of powdered sugar on top adds a finishing touch that makes the cake feel elegant and special. Enjoy every slice!

        Why You'll Love This Cake
        Moist and tender with every bite
Subtle almond flavor that enhances the vanilla
A quick and easy recipe for any skill level

      

Key Ingredient Insights

The yogurt in this Vanilla Almond Yogurt Cake is the star ingredient that contributes to its moist texture. Using plain yogurt helps ensure the cake remains fluffy without becoming heavy. If you're looking for a healthier option, Greek yogurt can be a suitable substitute, adding even more protein while maintaining that essential moisture. Just remember that Greek yogurt is thicker; you might want to thin it with a little milk for a smoother batter.

Granulated sugar not only sweetens the cake but also helps with browning. It caramelizes slightly during baking, which contributes to the lovely golden edges. For a different flavor profile, consider substituting half of the granulated sugar with brown sugar, which will add a hint of molasses and depth to the overall taste. Keep an eye on the baking time, as brown sugar can sometimes alter how quickly the cake bakes.

Baking and Cooling Tips

When baking the cake, it's essential to rotate the pan halfway through the cooking time. This helps ensure even heat distribution, especially if your oven has hot spots. Look for a golden brown top and a toothpick inserted into the center coming out clean as signs that your cake is perfectly baked. If you notice the cake browning too quickly, you can loosely cover it with aluminum foil to prevent over-browning while allowing it to finish baking.

Cooling is just as important as baking for achieving the right texture. Letting the cake cool in the pan for about 10 minutes allows it to set before transferring it to a wire rack. This prevents it from breaking apart. Once on the rack, let it cool completely; this not only enhances the flavor but ensures it holds its shape when slicing. You can speed up the cooling process by placing the rack in a slightly cooler room or near a fan.

Serving and Storing Suggestions

This cake is delightful on its own, but you can elevate it by serving it with fresh berries or a scoop of vanilla ice cream. For a festive touch, consider drizzling a simple glaze made from powdered sugar and a bit of milk over the top. It adds a beautiful shine and a touch of sweetness that complements the almond flavor perfectly. When garnishing with sliced almonds, add them just before serving to keep them crunchy and fresh.

If you're planning to make the cake ahead of time, it stores well covered at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate, where it will last about a week. You can also freeze slices for up to three months. Just ensure they’re wrapped well to prevent freezer burn, and when you're ready to enjoy, simply thaw overnight in the refrigerator for the best texture.

Ingredients

For the Cake

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

For Garnish

Powdered sugar for dusting
Sliced almonds (optional)

Instructions

Preheat the oven

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

Mix wet ingredients

In a mixing bowl, combine the yogurt, granulated sugar, vegetable oil, and eggs. Whisk until smooth.

Add extracts

Stir in the vanilla extract and almond extract until well blended.

Combine dry ingredients

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

Combine mixtures

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

Bake the cake

Pour the batter into the prepared pan and smooth the top. Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.

Cool and serve

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Dust with powdered sugar and garnish with sliced almonds if desired.

Pro Tips

For an added flavor boost, try adding lemon zest to the batter for a fresh citrus note. This cake also freezes well—simply wrap it tightly in plastic wrap and aluminum foil to save for later.

Variations to Try

Feel free to experiment with different extracts to give the cake a twist. For instance, swapping the almond extract for hazelnut or coconut extract can create a whole new flavor profile. You could even try adding citrus zest, like lemon or orange, for a bright, refreshing contrast against the richness of the yogurt and almond. Just make sure to keep the ratios the same to maintain the cake's balance.

For a more decadent version, you can incorporate chocolate chips or chunks into the batter. The sweetness of the chocolate pairs beautifully with the vanilla and almond. Aim for about one cup of chocolate chips if you go this route, and gently fold them in at the end of your mixing process.

Troubleshooting Common Issues

If your cake turns out too dense, it might be due to overmixing the batter. When combining the dry and wet ingredients, mix until just combined, and avoid aggressive stirring. Another common issue is a cake that sinks in the center after baking, often a result of underbaking. Make sure to use the toothpick test to ensure it’s fully baked before pulling it from the oven.

If you encounter uneven baking, this might stem from the oven temperature being too high or low. An oven thermometer can be a great tool to verify the accuracy of your oven. For a cake that rises unevenly, try oven positioning; placing it in the center of the oven typically yields the best results.

Questions About Recipes

→ Can I use Greek yogurt instead of regular yogurt?

Yes, Greek yogurt will work well and may make the cake even richer.

→ What can I substitute for almond extract?

You can use additional vanilla extract or even a splash of coconut extract for a tropical twist.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days, or in the fridge 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, ensuring to check that all other ingredients are gluten-free.