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

Highlighted under: Baking & Desserts

I absolutely love baking, and one of my favorite recipes is this Vanilla Almond Yogurt Cake. It’s incredibly moist and bursting with flavor, thanks to the creamy yogurt and the essence of sweet almond. Each bite brings a delightful balance of sweetness complemented by the rich vanilla aroma. Whether you’re serving it at a gathering or enjoying a slice with your morning coffee, this cake is sure to impress your family and friends. Plus, it’s surprisingly simple to make, making it a perfect choice for both novice and experienced bakers alike!

Created by

Ainsley Harper

Last updated on 2026-01-15T23:13:10.943Z

When I first decided to try making a yogurt cake, I was skeptical about how it would turn out. To my surprise, the yogurt not only kept the cake incredibly moist but also added a wonderful tang to the flavor. I made sure to use high-quality vanilla extract and almond extract to really enhance the overall taste. Adding slivered almonds on top before baking creates a beautiful, crunchy texture that perfectly contrasts with the softness of the cake.

One of the best tips I discovered while making this Vanilla Almond Yogurt Cake is to let it cool completely before serving. This allows the flavors to meld beautifully, and trust me, the aroma that fills your kitchen while it bakes is simply irresistible! It’s a great recipe to keep on hand for last-minute gatherings or a special weekend treat.

        Why You Will Love This Recipe
        A light and moist texture that lingers with each bite
Delicate almond flavor paired beautifully with vanilla
Perfect for any occasion, from afternoon tea to dessert parties

      

Understanding the Ingredients

The choice of yogurt in this Vanilla Almond Yogurt Cake plays a crucial role in achieving its moist texture. I recommend using full-fat plain yogurt for the best result, as it adds richness and helps to create that tender crumb. If you're looking for a lighter version, you can substitute with Greek yogurt, but keep in mind that it may result in a denser cake. It's important to avoid flavored yogurts which can alter the flavor profile of the cake.

When it comes to the extracts, the quality of your vanilla and almond extracts can significantly impact the flavor. I always opt for pure extracts over imitation ones for a more authentic taste. If you're feeling adventurous, experimenting with almond essence could offer an interesting twist. Just remember to keep the quantities balanced; too much can overpower the cake's delicate notes.

Baking Tips for Best Results

When mixing your batter, it's important to not overmix after combining the wet and dry ingredients. Overmixing can lead to a tough cake due to gluten development. Stir until just combined—it's okay if there are a few lumps. This method ensures a fluffy texture that is light and enjoyable. Make sure to use a rubber spatula for gentle folding, trying to maintain as much airiness as possible in the batter.

To ensure even baking, always preheat your oven fully before placing the cake inside. An oven thermometer is a wise investment if you're unsure about your oven's accuracy. Bake the cake until it's golden on the edges and a toothpick inserted into the center comes out clean; this usually takes about 40 minutes but keep an eye on it as oven temperatures can vary.

Ingredients

Gather the following ingredients before starting:

Ingredients

1 cup plain yogurt
1 cup sugar
3 large eggs
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sliced almonds (for topping)

Make sure you have everything ready to go for a smooth baking experience!

Instructions

Follow these steps to create 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 Wet Ingredients

In a large mixing bowl, combine the yogurt, sugar, eggs, vegetable oil, vanilla extract, and almond extract. Whisk until the mixture is smooth.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt until well combined.

Combine Mixtures

Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

Fill the Pan

Pour the batter into the prepared cake pan and smooth the top with a spatula. Sprinkle the sliced almonds evenly on top.

Bake

Bake in the preheated oven for about 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 before transferring to a wire rack to cool completely. Slice and enjoy!

Once cooled, this cake pairs wonderfully with a dusting of powdered sugar or even a dollop of whipped cream.

Pro Tips

For an extra layer of flavor, consider adding a tablespoon of lemon zest to the wet ingredients for a bright, citrusy contrast.

Storing and Freezing

Allow your Vanilla Almond Yogurt Cake to cool completely before storing it. This step is vital; if you store it while still warm, excess moisture can build up, making the cake soggy. You can store it wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, consider freezing your cake. Wrap it tightly in plastic wrap and aluminum foil; it can last up to 3 months in the freezer.

When you’re ready to enjoy the frozen cake, simply thaw it in the refrigerator overnight before serving. You can also warm individual slices in the microwave for about 15-20 seconds for a freshly-baked taste. A dusting of powdered sugar just before serving can elevate its presentation.

Variations and Add-Ins

This Vanilla Almond Yogurt Cake is versatile, and you can easily customize it to suit various tastes. For a citrus twist, you can add the zest of one lemon or orange to the wet ingredients. This addition brightens up the flavor, giving a refreshing undertone that complements the almond and vanilla beautifully. If you're keen on adding more texture, consider folding in half a cup of chocolate chips or fresh berries into the batter before pouring it into the cake pan.

If you want to make this cake a bit more decadent, a simple glaze of powdered sugar and milk drizzled on top after cooling can enhance the flavors further. For a more sophisticated touch, serve slices with a dollop of whipped cream and a few almond slivers for added crunch.

Questions About Recipes

→ Can I use Greek yogurt instead of regular yogurt?

Yes, Greek yogurt will work well and will make the cake even more dense and creamy.

→ How can I store leftovers?

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

→ Can I freeze the cake?

Yes, this cake freezes beautifully. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn.

→ What can I substitute for almond extract?

You can use additional vanilla extract or hazelnut extract as a substitute for almond extract if desired.