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; 1/4 cup vegetable oil; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt

Highlighted under: Baking & Desserts

I love baking with yogurt because it keeps the cake moist and tender while adding a delightful tang. This Vanilla Almond Yogurt Cake has become a staple in my kitchen. Incorporating almond extract elevates the traditional vanilla flavor, creating a fragrant and delicious treat. It’s perfect for any occasion, whether served at brunch or enjoyed as an afternoon snack with tea. The combination of yogurt and almonds makes this cake stand out, bringing a unique twist to a classic dessert.

Created by

Natalie Briggs

Last updated on 2026-01-16T00:01:23.973Z

I remember the first time I made this cake; the aroma of vanilla and almonds filled my kitchen, making it hard to wait for it to cool. The simplicity of using yogurt instead of butter not only cuts down on calories, but it also enhances the moistness of each slice. I've experimented with different variations, but this classic version truly remains my favorite.

One key tip I've found is to let the yogurt come to room temperature before incorporating it into the batter. This helps to create a smoother texture and ensures that the ingredients blend beautifully. Trust me, taking that extra step makes a noticeable difference!

        Why You'll Love This Cake
        Moist and tender texture thanks to the yogurt
Sweet vanilla flavor with a hint of almond
Quick to prepare, making it perfect for busy days

      

Understanding Ingredients

The choice of yogurt is crucial for this Vanilla Almond Yogurt Cake. Plain yogurt provides the necessary moisture while adding a slight tang that contrasts beautifully with the sweetness of the sugar. You may substitute Greek yogurt for a denser texture or even use a dairy-free alternative like almond or coconut yogurt to cater to dietary restrictions. Just make sure it's unsweetened, as flavored varieties can alter the balance of sweetness in the cake.

Almond extract is a key player in enhancing this cake’s flavor profile. It complements the vanilla while adding a nutty richness. If you're looking to make a substitution, you can use more vanilla extract, though you may lose some of the unique almond flavor. Another option is to use hazelnut extract for a different nutty twist. Just keep in mind that the overall taste will change slightly with each modification.

Baking Tips for Success

When mixing the wet and dry ingredients, avoid overmixing. Stir just until you see no dry flour—this will ensure a tender crumb. If you encounter lumps, gently break them up with a spatula. Overmixing the batter can lead to a dense cake, which we want to avoid for this recipe. Remember, a lumpy batter is perfectly fine for a cake like this.

Monitoring your cake as it bakes is essential. Ovens can vary, so checking for doneness at the 25-minute mark is a good idea. Insert a toothpick into the center; if it comes out clean or with a few crumbs (not wet batter), the cake is ready. Once baked, let it cool in the pan for 10 minutes to help it set before transferring to a wire rack.

Serving and Storing

For serving, a light dusting of powdered sugar enhances the cake’s presentation without overwhelming its flavor. Alternatively, you can top it with fresh berries or a drizzle of honey for a more indulgent treat. This cake pairs beautifully with a cup of tea or coffee, making it a versatile choice for both afternoon treats and celebratory occasions.

If you have leftovers, store the cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly and freeze for up to three months. When ready to enjoy, thaw overnight in the refrigerator and bring it back to room temperature before serving. This makes it an excellent make-ahead dessert!

Ingredients

For the Cake

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

Make sure all your ingredients are at room temperature for the best results.

Instructions

Preheat the Oven

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

Mix Wet Ingredients

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

Combine Dry Ingredients

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

Combine Mixtures

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

Bake the Cake

Pour the batter into the prepared cake pan and 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 turn it out onto a wire rack to cool completely. Serve plain or with a dusting of powdered sugar.

Enjoy your Vanilla Almond Yogurt Cake with a cup of tea or as a delightful dessert!

Pro Tips

Experiment with adding fruits like blueberries or raspberries to the batter for an extra burst of flavor.

Variations on the Theme

While this recipe features vanilla and almond, feel free to explore other flavor combinations. Substitute half the almond extract with lemon or orange zest for a citrus twist that brightens the cake. Dried fruits such as cranberries or apricots can be folded into the batter for added texture and flavor without compromising the cake's moisture.

If you prefer a layered cake, you could double the recipe and bake in two 9-inch pans. Once cooled, layer them with whipped cream or a yogurt-based frosting to elevate it for special occasions. This transformation maintains the cake's integrity while providing a new dining experience.

Troubleshooting Common Issues

If your cake domes excessively in the center, it may be due to too high of an oven temperature. Ensure your oven is calibrated correctly; using an oven thermometer can help confirm this. Alternatively, reducing the baking temperature by 25°F (about 14°C) and increasing the baking time slightly may provide a more even rise.

For a cake that is overly dry, it often comes down to the baking time or the ratio of wet to dry ingredients. Always measure your flour correctly—scooping can lead to compacted flour. Use the spoon-and-level method: spoon the flour into your measuring cup and level it off without packing it down, ensuring your cake remains moist and fluffy.

Questions About Recipes

→ Can I use a different type of yogurt?

Yes, you can use Greek yogurt or flavored yogurt, but it may affect the overall taste and moisture of the cake.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to three days, or refrigerate it for longer shelf life.

→ Can I freeze the cake?

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

→ What can I substitute for eggs?

You can use flax eggs or unsweetened applesauce as an egg substitute, to keep the cake vegan-friendly.