Vanilla Almond Yogurt Cake

Name: Vanilla Almond Yogurt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 slices
Ingredients: 1 cup plain yogurt; 1 cup granulated sugar; 1/2 cup vegetable oil; 3 large eggs; 1 teaspoon vanilla extract; 1/2 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; Sliced almonds for topping (optional)

Highlighted under: Baking & Desserts

I absolutely love making this Vanilla Almond Yogurt Cake because it combines fluffy texture with a delightful almond flavor. The yogurt adds moisture without being overly dense, which makes it perfect for any occasion. I often serve it at brunch or when I have friends over for coffee. Each slice is simple yet satisfying, and I find it pairs wonderfully with fresh fruit or a drizzle of honey. There's something so comforting about this cake, and I can't wait to share the process with you!

Created by

Maya Richardson

Last updated on 2026-01-15T22:49:09.443Z

Every time I bake this Vanilla Almond Yogurt Cake, I’m reminded of family gatherings and warm conversations. The trick I’ve found is to use room temperature ingredients, which leads to a beautifully risen cake with no dense spots. This ensures that every bite is light and airy.

I also like to add a touch of almond extract along with the vanilla, which enhances the nutty flavor without overpowering it. If you enjoy using yogurt in baking as much as I do, you’ll be thrilled to discover how it elevates this cake!

        Why You'll Love This Recipe
        Delightful almond essence that complements the vanilla perfectly
Light and moist texture thanks to the yogurt
Easy to make and perfect for any occasion

      

Choosing the Right Yogurt

The type of yogurt you use can significantly impact the texture and flavor of your Vanilla Almond Yogurt Cake. I recommend using full-fat plain yogurt for a rich and creamy cake. If you're looking for a lighter option, low-fat yogurt can work as well, but it may yield slightly less moisture. Avoid flavored or sweetened yogurts, as they can alter the intended taste and sweetness of the cake.

If you're lactose intolerant or prefer a non-dairy option, coconut yogurt or almond yogurt can be great substitutes. Just keep in mind that these alternatives might add a subtle coconut or nutty flavor, which could enhance or change the final taste of your cake.

Perfecting Your Mixing Technique

One essential technique to remember when baking this cake is to mix your wet and dry ingredients properly. When combining the two mixtures, mix until just combined—this ensures a light and fluffy texture. Overmixing can lead to a dense cake, as it develops the gluten in the flour. You'll know you’ve mixed enough when you see a few small lumps remaining; this is perfectly fine!

For best results, always use room temperature eggs. Cold eggs can cause the batter to become lumpy and difficult to incorporate smoothly. I usually take my eggs out about 30 minutes before I start baking to get them to the right temperature.

Storing and Serving Tips

After your Vanilla Almond Yogurt Cake has completely cooled, you can store it in an airtight container at room temperature for up to three days. If you want to keep it longer, consider freezing individual slices. Wrap each slice in plastic wrap, then store them in a freezer bag. This allows you to enjoy a piece whenever you crave it without the whole cake going stale.

For serving, consider pairing each slice with a delightful side such as a dollop of whipped cream, a sprinkle of fresh berries, or a drizzle of honey. These toppings not only enhance the flavor but also add a beautiful visual appeal to your presentation.

Ingredients

Gather your ingredients before you begin to ensure a smooth baking process.

For the Vanilla Almond Yogurt Cake

1 cup plain yogurt
1 cup granulated sugar
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1/2 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
Sliced almonds for topping (optional)

Once you have gathered all the ingredients, you are ready to start mixing!

Instructions

Follow these easy steps for a cake that will impress!

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, and oil. Whisk until smooth, then add the eggs, vanilla, and almond extract. Mix until well combined.

Combine Dry Ingredients

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

Combine Mixtures

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

Pour into Pan

Pour the batter into the prepared cake pan. You can sprinkle sliced almonds on top if desired.

Bake

Bake in the preheated oven for about 30 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 it to a wire rack to cool completely.

Enjoy your delicious Vanilla Almond Yogurt Cake slice by slice!

Pro Tips

For added flavor, consider serving with a dollop of whipped cream or a side of fresh berries.

Troubleshooting Tips

If your cake sinks in the middle, it could be due to underbaking or too much mixing. Always check for doneness with a toothpick; it should come out clean with a few moist crumbs attached. If you're consistently experiencing sinking, consider using an oven thermometer to ensure your oven is at the right temperature, as many home ovens can be off by several degrees.

In the event that your cake ends up being too dry, this can often be traced back to baking time. Every oven heats differently, so check your cake a few minutes before the suggested baking time by lightly pressing the top. If it springs back, it’s ready; if it feels firm, let it bake a little longer.

Ingredient Substitutions

Sugar can be substituted with coconut sugar for a more caramel-like flavor, or you can use honey or maple syrup, adjusting the wet ingredients accordingly. If you opt for a liquid sweetener, reduce the amount of yogurt slightly to maintain the batter's consistency.

If you're looking to make the recipe gluten-free, you can replace all-purpose flour with a gluten-free 1:1 baking flour. Just be sure to properly measure your flour using the spoon-and-level method to avoid too much weight, leading to a dry cake.

Flavor Variations

For an extra touch of flavor, consider adding citrus zest, such as lemon or orange, to enhance the aroma alongside the almond and vanilla extracts. This can give a lovely brightness to each bite without overpowering the cake's core flavors.

Another delightful variation is to include a swirl of fruit preserves or purees into the batter before baking. Blueberry or raspberry preserves can add a burst of flavor and a pop of color that makes the cake even more inviting and delicious.

Questions About Recipes

→ Can I substitute the yogurt?

Yes, you can use Greek yogurt or buttermilk for a different flavor and texture.

→ What can I use instead of almond extract?

If you prefer, you can omit almond extract and stick with just vanilla for a simpler taste.

→ How do I store leftovers?

Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I freeze this cake?

Yes, this cake freezes well. Wrap it tightly in plastic wrap and store in an airtight container for up to 3 months.