Vanilla Almond Yogurt Cake

Name: Vanilla Almond Yogurt Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 cup plain yogurt; 1 cup granulated sugar; 3 large eggs; 1/2 cup vegetable oil; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; Powdered sugar; Sliced almonds; Whipped cream

Highlighted under: Baking & Desserts

When I first baked this Vanilla Almond Yogurt Cake, I was amazed by how the flavors meld beautifully. The yogurt keeps the cake moist, while the almond essence adds a delightful aromatic touch. It's a simple recipe that requires minimal effort but yields impressive results. The cake is perfect for any occasion, whether it's a tea party or a casual family gathering. I love how this cake feels light yet indulgent, and it's become a staple in my dessert repertoire.

Created by

Vivienne Cole

Last updated on 2026-01-16T00:25:15.690Z

I always find myself returning to this Vanilla Almond Yogurt Cake because it never fails to impress my family and friends. The secret lies in using thick yogurt, which makes the cake incredibly moist. During one baking session, I added a bit of grated almond to the batter, and the flavor became even richer. It’s these small adjustments that can elevate the dish.

Sharing this cake has turned my kitchen into a gathering spot. The uplifting smell of vanilla wafting through the house draws everyone in. To make it even more special, I often serve it with a dusting of powdered sugar and a dollop of whipped cream. It’s a delicious way to unwind after a long day!

        Why You'll Love This Cake
        Moist and tender crumb from yogurt
Aromatic almond flavor that stands out
Perfect balance of sweetness for dessert or breakfast

      

Key Ingredients and Their Roles

The use of yogurt in this Vanilla Almond Yogurt Cake not only adds moisture but also creates a tender crumb that is hard to achieve with butter alone. The acidity of the yogurt activates the baking powder, helping the cake rise beautifully. If you run out of plain yogurt, you can substitute it with Greek yogurt for a richer flavor, or even use sour cream in a pinch to maintain that lush texture.

Almond extract plays a pivotal role in infusing this cake with a delightful aroma that is both comforting and sophisticated. It’s essential to measure it accurately, as too much can overpower the delicate balance of flavors. If you’re in a pinch, hazelnut extract may be a suitable alternative, offering a different yet appealing nutty profile.

Pro Tips for Perfecting Your Cake

When mixing your wet ingredients, whisk until the mixture is completely smooth. This ensures that the sugar is well dissolved and contributes to a silky batter. If your yogurt is too thick, you might want to slightly warm it to help mix it more easily. Avoid overmixing when you incorporate the dry ingredients; stopping as soon as you see no dry flour will keep the cake tender.

After baking, don’t skip the cooling step! Letting the cake rest in the pan for about 10 minutes helps it set and prevents it from breaking apart. When transferring to a wire rack, use a spatula to gently loosen any edges before inverting it. This will help maintain the cake’s structure and keep that lovely almond aroma intact.

Ingredients

For the Cake

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

For Garnish (Optional)

Powdered sugar
Sliced almonds
Whipped cream

Gather all your ingredients before starting for a smoother cooking experience.

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a round cake pan.

Mix Wet Ingredients

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

Combine Dry Ingredients

In a separate bowl, sift together the flour, baking powder, and salt.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Pour and Bake

Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for about 45 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. Once cooled, dust with powdered sugar and serve with sliced almonds and whipped cream if desired.

Enjoy this delightful cake with your favorite beverage!

Pro Tips

For an extra touch, consider adding lemon zest to the batter for a citrusy twist. You can also experiment with different extracts to customize the flavor.

Serving Suggestions and Variations

This Vanilla Almond Yogurt Cake is beautifully versatile and can be served in a variety of ways. For a delightful brunch treat, consider serving it with fresh berries and a dollop of whipped cream on the side. It’s also divine when paired with a simple cup of tea or coffee, making it a great addition to any gathering.

Feel free to get creative with toppings! A simple dusting of powdered sugar adds an elegant finish, or you can try drizzling a light glaze made from powdered sugar and milk for extra sweetness. Incorporating citrus zest, such as lemon or orange, into your glaze can elevate the cake's flavor profile even further.

Storage and Make-Ahead Tips

This cake can be made ahead of time and stored perfectly at room temperature for up to three days, or refrigerated for a week if you prefer a cooler dessert. To keep the cake moist, wrap it loosely in plastic wrap or keep it in an airtight container. If you've topped it with whipped cream, you may want to refrigerate it to maintain freshness.

For longer storage, Vanilla Almond Yogurt Cake freezes beautifully. After cooling completely, wrap slices or the whole cake in plastic wrap followed by aluminum foil, ensuring no air can get in. It can stay in the freezer for up to three months. Thaw in the refrigerator overnight before serving for the best texture.

Questions About Recipes

→ Can I use Greek yogurt instead of plain yogurt?

Yes, Greek yogurt will work well and may give the cake an even denser texture.

→ How should I store the cake?

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

→ Can I freeze the cake?

Absolutely! You can freeze the cake for up to 3 months. Just wrap it tightly in plastic wrap and foil.

→ What can I substitute for almond extract?

If you're allergic to nuts, you can replace almond extract with additional vanilla extract or lemon extract for a different flavor profile.