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 ½ cups all-purpose flour; 1 cup plain yogurt; 1 cup granulated sugar; 2 large eggs; ½ cup vegetable oil; 1 teaspoon almond extract; 1 teaspoon vanilla extract; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt

Highlighted under: Baking Joy

When I first baked this Vanilla Almond Yogurt Cake, I was amazed at how simple yet delightful it turned out. Using yogurt not only keeps the cake incredibly moist but also adds a hint of tanginess that balances beautifully with the sweet almond flavor. This cake has quickly become my go-to recipe whenever I want to impress friends and family, as it's perfect for any occasion. The aroma of almonds and vanilla wafting through my kitchen is irresistible, and I just know you’ll love it too!

Created by

Rhea Bennett

Last updated on 2026-01-16T00:58:14.236Z

As I was experimenting with flavors in my kitchen one afternoon, I stumbled upon the perfect combination of almond and vanilla that I just had to capture in a cake. The yogurt adds both moisture and a unique depth of flavor that elevates the cake from ordinary to extraordinary. I’ve found that letting the cake cool completely before slicing creates a more cohesive texture that’s utterly satisfying.

This cake pairs wonderfully with fresh berries or a dollop of whipped cream, enhancing the already rich flavors. I love serving it at gatherings, and the compliments are always pouring in!

Why You'll Love This Recipe
Moist and fluffy texture thanks to yogurt
Subtle almond flavor with a hint of vanilla
Easy to make and perfect for any occasion

The Role of Yogurt

Yogurt is a key ingredient in this Vanilla Almond Yogurt Cake, imparting a rich moisture that helps prevent the cake from becoming dry. The acidity in yogurt also interacts with baking soda and baking powder, contributing to the cake's rise. If you're short on yogurt, you can substitute with sour cream or buttermilk, though it might slightly alter the flavor profile.

Another benefit of using yogurt is its ability to create a tender crumb. When combined with the wet ingredients, it helps to break down gluten formation, which is crucial in achieving that fluffy texture. Be sure to choose plain yogurt to maintain the balance of flavors in this recipe, and avoid flavored varieties as they can overwhelm the delicate almond and vanilla notes.

Baking Tips for Success

When combining the wet and dry ingredients, it's important to remember not to overmix the batter. Overmixing can lead to a denser texture, which we definitely want to avoid. Stir just until the ingredients are combined, and you see no flour streaks. If you notice lumps, that’s perfectly fine; they’ll bake out.

Keep an eye on your cake during the final minutes of baking. The cake should begin to pull away from the sides of the pan slightly and allow a toothpick inserted in the center to come out clean. Timing can vary based on your oven, so if in doubt, check a few minutes early to prevent overbaking.

Ingredients

Gather these simple ingredients to create a moist and flavorful Vanilla Almond Yogurt Cake.

Cake Ingredients

1 ½ cups all-purpose flour
1 cup plain yogurt
1 cup granulated sugar
2 large eggs
½ cup vegetable oil
1 teaspoon almond extract
1 teaspoon vanilla extract
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt

Once you have all your ingredients, you'll be ready to bake this delicious cake.

Instructions

Follow these simple steps to make your Vanilla Almond Yogurt Cake.

Preheat Oven

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

Mix Wet Ingredients

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

Combine Dry Ingredients

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

Combine Mixtures

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

Bake

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 before transferring it to a wire rack to cool completely.

Once cooled, slice and enjoy your Vanilla Almond Yogurt Cake!

Pro Tips

For an added touch, sprinkle some sliced almonds on top or serve with fresh berries for a delightful finish.

Storage and Make-Ahead Tips

This Vanilla Almond Yogurt Cake can be made ahead of time and stored properly to maintain freshness. Once cooled completely, wrap the cake in plastic wrap, and it can be kept at room temperature for up to three days. For longer storage, consider freezing it. It's best to slice the cake before freezing, as this allows you to defrost only what you need later.

To freeze, wrap individual slices in plastic wrap and place them in a sealed freezer bag or airtight container. They can be frozen for up to three months. When you're ready to enjoy, simply take a slice out and let it thaw at room temperature or warm it in the microwave for a few seconds.

Serving Suggestions

To elevate your Vanilla Almond Yogurt Cake, consider adding a simple glaze made of powdered sugar and milk on top. This adds a delightful sweetness and a glossy finish that complements the flavor of the cake. Alternatively, you can serve it with fresh berries, which introduce a tart contrast that pairs beautifully with the almond and vanilla.

If you're planning a special occasion, garnishing the cake with slivered almonds or whipped cream can enhance both the presentation and the tasting experience. For those who love a little extra indulgence, a scoop of vanilla ice cream on the side brings a rich creaminess that balances the cake's tanginess.

Questions About Recipes

→ Can I use Greek yogurt instead of plain yogurt?

Yes, Greek yogurt can be used for an even creamier texture.

→ How do I store leftover cake?

Store leftovers in an airtight container at room temperature for up to 3 days.

→ Can I make this cake ahead of time?

Absolutely! Bake and cool the cake, then wrap it tightly and refrigerate for up to a week.

→ What is the best way to frost this cake?

A light vanilla or almond buttercream works beautifully, or you can simply dust it with powdered sugar.