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 sugar; 1/2 cup vegetable oil; 3 large eggs; 1 teaspoon 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; 1/2 cup sliced almonds

Highlighted under: Sugar Crafted

I absolutely adore making this Vanilla Almond Yogurt Cake when I have friends over or need a sweet treat for my family. The combination of creamy yogurt, subtle almond flavor, and hints of vanilla creates a cake that's light yet incredibly satisfying. It’s a breeze to whip up, and the yogurt keeps the cake moist and tender. Every slice is a delightful experience, perfect with tea or coffee. Trust me, once you try it, you'll want to make it again and again!

Created by

Keira Dalton

Last updated on 2026-01-16T00:22:17.531Z

When I first made this Vanilla Almond Yogurt Cake, I was surprised by how easy it was. The yogurt not only adds moisture but also a tangy flavor that balances the sweetness perfectly. I used a mix of almond extract and sliced almonds for that extra nutty punch. It took less time to bake than I expected, and the aroma that filled my kitchen was absolutely irresistible!

One tip I learned is to let the cake cool in the pan for a few minutes before transferring it to a wire rack. This prevents it from breaking apart and keeps the texture smooth. I can assure you, every bite of this cake is pure happiness!

Reasons You Will Love This Cake
Light and moist texture thanks to yogurt
Subtle almond flavor that enhances the sweetness
Quick and easy to prepare, perfect for any occasion

Understanding Yogurt's Role

In this Vanilla Almond Yogurt Cake, yogurt plays a crucial role not just as a flavor enhancer but also as a key moisture agent. The acidity in yogurt helps to tenderize the cake, creating a soft, pillowy texture that is both light and satisfying. If you're concerned about the yogurt's tanginess affecting the overall flavor, rest assured that the subtle almond and vanilla extracts beautifully balance it, resulting in a cake that is deliciously harmonious.

Using plain yogurt is essential for the texture and taste; it allows the sweetness from the sugar and the fragrance from the extracts to shine through without overpowering. If you find yourself without plain yogurt, you can substitute it with sour cream or a non-dairy yogurt for a similar effect. Just keep in mind to use unsweetened varieties to maintain the cake's intended flavor profile.

Perfecting the Bake

Achieving the perfect bake is essential for this cake, and the method you use to check for doneness can be pivotal. A toothpick inserted in the center should come out clean or with just a couple of crumbs sticking to it—this will indicate that your cake is ready. Avoid opening the oven door too early, as this can cause the cake to sink in the middle. Ideally, wait until the 25-minute mark before doing any checks.

To enhance the cake's crust, you can sprinkle a few more sliced almonds on top before baking. This not only adds a beautiful presentation but also a delightful crunch that contrasts the cake's moist interior. If you're in a warmer climate and concerned about the cake browning too quickly, consider covering the top loosely with aluminum foil during the last 10 minutes of baking.

Storage and Serving Suggestions

Once your Vanilla Almond Yogurt Cake is baked and cooled, it can be stored in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, where it will keep well for about a week. If you want to enjoy it later, this cake also freezes beautifully. Wrap slices in plastic wrap and store them in a freezer bag, ensuring to remove as much air as possible. Frozen slices can be placed directly in the toaster for a quick treat, making them a convenient snack option.

Serving this cake can be fun too! While it's perfect on its own, you can add a twist by serving it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. You can also complement it with fresh berries or a drizzle of honey to enhance the flavor profile further. Feel free to experiment with toppings to create your own signature style!

Ingredients

Gather the following ingredients to make this delightful cake:

Cake Ingredients

1 cup plain yogurt
1 cup sugar
1/2 cup vegetable oil
3 large eggs
1 teaspoon 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
1/2 cup sliced almonds

Instructions

Follow these steps to make your Vanilla Almond Yogurt Cake:

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, combine yogurt, sugar, vegetable oil, eggs, vanilla extract, and almond extract. Mix until well combined.

Combine Dry Ingredients

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

Combine Dry and Wet Mixtures

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the sliced almonds.

Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven 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 transfer to a wire rack to cool completely before slicing.

Pro Tips

For an extra touch, you can dust the cooled cake with powdered sugar or serve it with fresh fruit.

Substitutions and Variations

This recipe is quite flexible, allowing you to try different flavor profiles. For instance, if almond extract is not to your liking, you can substitute it with hazelnut or even lemon extract for a refreshing twist. Additionally, if you're looking for a gluten-free version, you can replace the all-purpose flour with a gluten-free baking mix or almond flour—though you may need to adjust the liquid content slightly, as almond flour tends to absorb more moisture.

If you want to add a fruity dimension to your cake, consider folding in fresh blueberries or raspberries into the batter before baking. This not only adds flavor but also makes for a beautiful visual appeal with colorful bursts throughout the cake. Ensure that the fruit is dried well if frozen, as excess moisture may affect the cake's structure.

Troubleshooting Common Issues

One common issue when baking this cake is ending up with a dense texture. This can happen if the flour is overmixed or if too much flour is added. Always spoon your flour into a measuring cup and level it off with a knife for accuracy. Mixing should be done gently—just until the dry ingredients are incorporated. It's better to have small lumps than to over-mix.

Another potential pitfall is the cake sinking in the middle. This can occur if the batter is not baked long enough or if the oven temperature is too low. Ensure your oven is properly preheated before placing the cake inside. Using an oven thermometer can be helpful to verify that temperatures are accurate. If you find the cake browning too quickly, cover it with foil without losing the heat to prevent it from cooking unevenly.

Questions About Recipes

→ Can I use Greek yogurt instead of plain yogurt?

Yes, Greek yogurt will add a richer creaminess to the cake.

→ How do I store the leftover cake?

Store it in an airtight container at room temperature for up to 3 days or in the fridge for a week.

→ Can I use other nuts instead of almonds?

Absolutely! Walnuts or pecans would be delicious alternatives.

→ Is this cake suitable for freezing?

Yes, you can freeze the cake. Just wrap it tightly in plastic wrap before storing it in a freezer-safe bag.