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; 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; 1/2 cup slivered almonds (toasted); Powdered sugar for dusting; Fresh fruit or berries

Highlighted under: Baking & Desserts

I absolutely love making this Vanilla Almond Yogurt Cake because it combines the richness of yogurt with the warm flavors of vanilla and almond. The texture is perfectly moist, and the hints of nutty almond flavor make each bite truly delightful. This cake has quickly become a favorite in my house and has even earned compliments from friends and family who can't believe it's made with yogurt. It’s an easy recipe that yields impressive results and is perfect for any occasion!

Created by

Tessa Wright

Last updated on 2026-01-18T02:25:12.915Z

After experimenting with various yogurt cake recipes, I found that the key to a great Vanilla Almond Yogurt Cake is to use high-quality yogurt, which provides a delightful tanginess and keeps the cake moist. I also recommend toasting the almonds beforehand to enhance their flavor and crunch. This small step elevates the entire cake!

What I love most about this recipe is how versatile it is. It can easily be dressed up with a simple glaze or enjoyed plain. I’ve even added fresh fruit on top for a pop of freshness, making it a beautiful centerpiece for any gathering.

        Why You'll Love This Cake
        Deliciously moist texture from yogurt
Nutty almond flavor that complements the vanilla
Perfectly simple and elegant for any occasion

      

The Role of Yogurt in the Cake

Using yogurt in the Vanilla Almond Yogurt Cake is a game-changer for achieving moisture and tenderness. The acidity in yogurt interacts with the baking soda, aiding in leavening and creating a lighter texture. This means that, unlike cakes made solely with butter, you can enjoy a moist crumb without the same level of fat. Yogurt also adds a slight tang that balances the sweetness of the sugar, making each bite more complex and enjoyable.

If you're looking to substitute the plain yogurt, you can opt for Greek yogurt for an even richer texture. It will yield a denser cake with a protein boost. Additionally, you could use a dairy-free yogurt alternative, such as almond or coconut yogurt, to cater to dietary restrictions without sacrificing too much moisture.

Enhancing Flavor with Almond Extract

The addition of almond extract in this recipe is essential for bringing out the nutty flavor profile of the cake. It complements the vanilla beautifully, creating a harmonious flavor that feels indulgent yet light. Be cautious with almond extract; a little goes a long way. Too much can overpower the delicate balance of flavors you’re aiming for. If you’re not a fan of almond, consider substituting it with an additional splash of vanilla extract or even a hint of lemon zest for a refreshing twist.

For those who want to deepen the almond flavor further, consider incorporating almond flour in place of a portion of all-purpose flour—about 1/4 cup can create a nuttier crumb. However, keep the total flour measurement the same to maintain the cake's structure.

Storage and Serving Suggestions

This Vanilla Almond Yogurt Cake can be stored at room temperature, covered, for up to three days. If you'd like to keep it longer, it freezes beautifully. Simply wrap slices in plastic wrap and then in foil, sealing out air. It can last for up to three months in the freezer. When ready to enjoy, allow it to thaw in the refrigerator overnight. Reheat slices in the microwave for about 10-15 seconds for a cozy, fresh-from-the-oven experience.

For serving, consider adding a fresh element like berries or a drizzle of honey. A dollop of whipped cream or a scoop of vanilla ice cream pairs wonderfully and elevates the dessert experience. You could even create a fruit compote to spoon over the cake, adding a vibrant color and a juicy contrast to the moist cake.

Ingredients

Gather these ingredients before you start to ensure a smooth baking experience:

Cake Ingredients

1 cup plain yogurt
1 cup 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
1/2 cup slivered almonds (toasted)

For Serving (optional)

Powdered sugar for dusting
Fresh fruit or berries

Make sure to have these items ready for serving to elevate your cake.

Instructions

Follow these steps carefully to achieve the best results:

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour a round cake pan or line it with parchment paper.

Mix Wet Ingredients

In a large bowl, whisk together the yogurt, sugar, and eggs until well combined. Stir in the vegetable oil, vanilla extract, and almond extract.

Combine Dry Ingredients

In another bowl, mix the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Add Almonds and Bake

Fold in the toasted slivered almonds. 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

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 before serving, if desired.

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

Pro Tips

For a richer flavor, consider adding a bit of almond flour to the batter. You can also experiment with other extracts, such as coconut or lemon, for a unique twist.

Troubleshooting Common Issues

If your cake didn’t rise as expected, it could be due to expired baking powder or baking soda. Always check the freshness of these ingredients for best results. It's also crucial not to overmix the batter once the dry ingredients are added, as this can lead to a dense cake. Mix just until no dry flour is visible, and you should achieve a nice light crumb.

In case the top of your cake browns too quickly in the oven, you can tent it with aluminum foil halfway through baking. This way, the edges won't burn while the center continues to bake through. After about 15 minutes, you can remove the foil to allow the top to gain color.

Variations to Try

Feel free to customize this Vanilla Almond Yogurt Cake with other flavors. A teaspoon of cinnamon or nutmeg can add warmth and spice, especially if you're making it for fall gatherings. Alternatively, fold in some lemon zest or poppy seeds for a more refreshing citrus flavor. Chocolate lovers could mix in mini chocolate chips for added decadence.

If you want to transform this cake into a layered dessert, consider making two cakes and filling them with a vanilla or almond-flavored buttercream. You could also top it with a simple glaze made from powdered sugar and almond milk for a sweet and shiny finish.

Questions About Recipes

→ Can I use Greek yogurt instead of regular yogurt?

Yes, Greek yogurt can be used for a thicker texture, but it might need a little more moisture.

→ How do I store leftovers?

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

→ Can this cake be frozen?

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

→ What can I use instead of eggs?

You can substitute eggs with flaxseed meal mixed with water or a commercial egg replacer.