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 granulated sugar; 1/2 cup vegetable oil; 3 large eggs; 2 teaspoons vanilla extract; 1 teaspoon almond extract; 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, for topping

Highlighted under: Baking & Desserts

I absolutely love baking this Vanilla Almond Yogurt Cake! It’s incredibly moist and fluffy, with a delightful almond flavor that complements the sweetness of the vanilla. Using yogurt in the batter not only adds a rich creaminess but also helps keep the cake light and airy. This recipe has become a go-to for gatherings and special occasions in my home, providing both comfort and a touch of elegance. I can’t wait for you to try it out and enjoy every delicious bite as much as I do!

Created by

Sabrina Holt

Last updated on 2026-01-15T23:10:23.639Z

When I first experimented with yogurt in cakes, I was amazed at the results it produced. The Vanilla Almond Yogurt Cake is a fantastic example of how adding yogurt can enhance both flavor and texture. I found that the trick is to use room temperature ingredients, as it creates a beautifully cohesive batter that bakes evenly. A tip I learned along the way is to gently fold the dry ingredients into the wet mixture to prevent overmixing.

This cake has become a favorite in my household, often requested during family gatherings and celebrations. I remember the first time I served it; the aroma of almond and vanilla wafted through the kitchen, drawing everyone in. I usually dust it with powdered sugar, and it never fails to elicit compliments from friends and family!

        Reasons You'll Love This Recipe
        Lush vanilla flavor combined with a hint of almond
Incredibly soft and moist texture thanks to yogurt
An elegant dessert perfect for any occasion

      

Mastering the Texture of Your Cake

The texture of a cake can often be the deciding factor in its success, and this Vanilla Almond Yogurt Cake is no exception. The yogurt not only adds moisture but also contributes to a lovely fluffiness. When mixing the wet and dry ingredients, avoid overmixing; this is a common mistake that can lead to a dense cake. You should stop as soon as no dry flour is visible, which keeps the cake tender and light.

To achieve that perfect dome shape without any cracks on the surface, make sure your mixing bowl is large enough. Use a spatula to gently fold the mixtures together, as this technique incorporates air into the batter. You want to see a smooth, homogenous mixture, but with a few small lumps remaining—this means you haven't overworked the batter.

Choosing the Right Ingredients

Each ingredient in this recipe plays a crucial role, particularly the yogurt. Using plain full-fat yogurt not only enhances the cake's moisture but also its flavor. If you're looking for a lighter option, you can substitute Greek yogurt, which offers a similar texture but with a tangier profile. However, beware of using flavored yogurts, as they can significantly alter the cake’s taste.

The combination of extracts also greatly impacts flavor. I prefer using pure vanilla and almond extracts, as they provide a more intense and authentic taste. If you only have imitation extracts on hand, the cake will still turn out, but I recommend using a larger quantity to achieve the same depth of flavor.

Storing and Serving Suggestions

After baking, let the cake cool completely before storing it to prevent moisture buildup and sogginess. Wrap it tightly in plastic wrap or store it in an airtight container. This cake stays fresh at room temperature for about three days, but you can also refrigerate it for up to a week if you prefer a cooler dessert. If you’d like to freeze it, be sure to slice it first, allowing for quick thawing later on.

For serving, I love dusting the cooled cake with powdered sugar and adding sliced almonds for extra texture and visual appeal. This simple garnish not only enhances the presentation but also complements the almond flavor beautifully. You could also pair it with fresh berries or a dollop of whipped cream for a delightful twist.

Ingredients

For the Cake

1 cup plain yogurt
1 cup granulated sugar
1/2 cup vegetable oil
3 large eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
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, for topping

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 large mixing bowl, combine yogurt, sugar, oil, eggs, vanilla extract, and almond extract. Whisk until smooth.

Combine Dry Ingredients

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

Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet ingredients, gently folding with a spatula until just combined.

Bake

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

Cool and Serve

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

Pro Tips

For an extra almond flavor, consider adding almond extract to the garnish or using almond flour instead of all-purpose flour for part of the recipe.

Troubleshooting Common Cake Issues

If your cake comes out too dry, it may be due to overbaking or using too much flour. Ensure you're measuring accurately, ideally using a kitchen scale, and check for doneness a few minutes before the recommended time by inserting a toothpick in the center. If it comes out clean, it's done; if not, continue to bake in short intervals until it is.

On the flip side, if your cake sinks in the middle, it's likely due to underbaking or using too much leavening agent. To avoid this, ensure that your baking powder and baking soda are fresh, as old leavening agents can lose potency, leading to poor rising.

Variations to Try

For a seasonal twist, consider adding citrus zest to the batter. Lemon or orange zest will brighten the flavor profile beautifully and provide a refreshing contrast to the sweetness. Just a tablespoon of zest can introduce a new dimension to this cake without overwhelming the almond and vanilla notes.

Another fun variation is to incorporate chocolate. Adding mini chocolate chips into the batter before baking creates delightful pockets of melted chocolate through each slice. Be cautious not to add too many—about half a cup should suffice so it doesn’t compromise the structural integrity of the cake.

Questions About Recipes

→ Can I substitute Greek yogurt for regular yogurt?

Yes, Greek yogurt works well and will make the cake even denser and richer.

→ What other flavors can I add to this cake?

You can try adding lemon zest or chai spices to give a unique twist to the flavor.

→ How should I store the cake?

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

→ Can I freeze this cake?

Absolutely! Wrap it tightly in plastic wrap and aluminum foil before freezing. It can be frozen for up to three months.