Vanilla Almond Yogurt Cake

Name: Vanilla Almond Yogurt Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 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; 2 teaspoons baking powder; 1/2 teaspoon salt; Powdered sugar for dusting; Sliced almonds; Fresh berries

Highlighted under: Baking & Desserts

I love baking, and this Vanilla Almond Yogurt Cake has quickly become one of my favorites. With its moist texture and delightful flavor, it feels like a special treat that anyone can whip up. The combination of yogurt and almond extract creates a luxurious cake that pairs wonderfully with tea or coffee. Plus, it’s incredibly simple to make, allowing me to experiment with toppings and serving styles. Each bite brings a sense of comfort, making it perfect for any occasion or just to enjoy at home.

Created by

Lucy Price

Last updated on 2026-01-15T22:37:12.536Z

When I developed this Vanilla Almond Yogurt Cake, I was in search of a recipe that was not only delicious but also easy to make. The key ingredient, yogurt, not only moistens the cake but also adds a rich flavor profile that elevates each bite. I experimented with almond extract to enhance the flavor, and the result was simply divine.

One of my favorite tips is to let the cake cool completely before slicing. This helps maintain its structure and ensures that each slice has a beautiful, fluffy texture. My family couldn’t get enough of it, and it quickly vanished from the table!

        Why You Will Love This Recipe
        Light and fluffy texture infused with almond essence
Perfect balance of sweetness and tang from yogurt
Simple recipe that can be customized with various toppings

      

Mastering the Texture

The texture of this Vanilla Almond Yogurt Cake is key to its success. Incorporating yogurt not only adds moisture but also contributes to the cake's tender crumb. For best results, ensure your yogurt is at room temperature before mixing; this helps it blend smoothly with the other ingredients. A light hand when combining the wet and dry mixtures is essential—stir gently until just combined to avoid a dense cake.

When you bake the cake, keep an eye on it toward the end of the baking time. You’re looking for a pale golden color with no wet batter clinging to a toothpick inserted into the center. Each oven can vary slightly, so if it seems to take longer than 35 minutes, be patient but check carefully to prevent overbaking, which can dry out your cake.

Customizing Your Cake

One of the joys of this recipe is its adaptability. You can easily switch out the almond extract for vanilla if you prefer a more traditional flavor profile. Alternatively, try incorporating citrus zest—such as lemon or orange—for a bright twist that pairs well with the yogurt's tang. Just be sure to adjust the amount slightly, as the potency of extracts can vary.

Toppings can elevate this cake further. While powdered sugar and sliced almonds are a classic combination, consider drizzling a simple glaze made from powdered sugar and lemon juice for added sweetness and a hint of tartness. Fresh berries not only add color but also provide a refreshing contrast to the cake's rich flavor.

Ingredients

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
2 teaspoons baking powder
1/2 teaspoon salt

For Topping (optional)

Powdered sugar for dusting
Sliced almonds
Fresh berries

Make sure to have all your ingredients at room temperature for best results.

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

Combine Dry Ingredients

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

Combine Mixtures

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

Bake the Cake

Pour the batter into the prepared cake pan and smooth the top. Bake for 35 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. Dust with powdered sugar and garnish with sliced almonds and berries if desired.

Serve fresh and enjoy the delightful flavors!

Pro Tips

For an extra flavor boost, consider adding a tablespoon of fresh lemon zest to the batter.

Storage and Serving Suggestions

This Vanilla Almond Yogurt Cake can be stored at room temperature, covered, for up to three days. If you want to keep it for longer, I recommend wrapping individual slices in plastic wrap and freezing them for up to two months. This way, you can enjoy a slice whenever you crave something sweet without starting from scratch.

When serving, consider warming slices slightly in the microwave for about 10-15 seconds to enhance the cake's softness. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert experience that will impress your guests.

Troubleshooting Tips

If your cake sinks in the middle after baking, it's likely due to overmixing the batter, which can incorporate too much air. Always mix until just combined to maintain the cake's structure. Another common issue is a dry cake, which can result from overbaking or using low-fat yogurt. For best results, stick to full-fat yogurt to retain moisture.

In case your cake appears too dense, check that your baking powder is fresh; expired leavening agents can lead to a heavy texture. Also, make sure to accurately measure your flour; spooning it into the measuring cup rather than scooping directly can help prevent adding too much flour, which can also affect the final product.

Questions About Recipes

→ Can I use Greek yogurt instead of regular yogurt?

Yes, Greek yogurt works great and will add a thicker texture to the cake.

→ How can I store the cake?

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

→ Can I freeze the cake?

Absolutely! Wrap the completely cooled cake in plastic wrap and aluminum foil, then freeze for up to three months.

→ What can I use instead of almond extract?

You can substitute almond extract with vanilla extract, but keep in mind it will slightly change the flavor.