Vanilla Almond Yogurt Cake

Name: Vanilla Almond Yogurt Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 cup plain yogurt; 1/2 cup sugar; 1/2 cup vegetable oil; 3 large eggs; 1 teaspoon pure vanilla extract; 1 teaspoon pure almond extract; 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/4 cup flaked almonds (for topping)

Highlighted under: Baking & Desserts

I can’t wait to share my take on Vanilla Almond Yogurt Cake with you! This delightful cake is not only moist but also bursting with flavor, thanks to the addition of almond extract and creamy yogurt. I remember baking this cake for the first time when I had friends over. The melt-in-your-mouth texture paired with the sweet aroma filled the room, leaving everyone eager for a slice. It’s a delightful treat that is perfect for gatherings or a cozy afternoon tea!

Created by

Lydia Spencer

Last updated on 2026-01-16T00:37:30.094Z

I vividly recall the first time I decided to experiment with yogurt in a cake. The idea came from a desire to create a light yet flavorful dessert that highlighted the warm, nutty flavor of almonds. Mixing yogurt into the batter not only keeps the cake moist but also adds a subtle tang that beautifully balances the sweetness. It ended up being a hit with my family!

When making this cake, I discovered that using pure almond extract instead of artificial flavoring amplifies the aroma and taste significantly. It's a simple swap, but it makes a real difference. Plus, topping it with flaked almonds gives the cake a lovely crunch that contrasts perfectly with its soft interior.

        Why You'll Love This Recipe
        Moist and tender texture from the yogurt
Delicate almond flavor enhanced by pure extract
Versatile for any occasion, from brunch to dessert

      

Understanding Ingredient Roles

Yogurt is the star of this Vanilla Almond Yogurt Cake, contributing both moisture and a tender crumb. Its acidity reacts with baking soda to create a light texture, so don't skip this key ingredient! If you're in a pinch, you can substitute with sour cream for a similar effect, though it will add a slightly different flavor profile. Using plain yogurt ensures that the cake isn't overly sweet, allowing the almond extract to shine through beautifully.

The combination of pure vanilla and almond extracts is critical for achieving a balanced flavor. Using pure extracts instead of imitation options elevates this cake by providing a deeper, more complex taste. Almond extract, in particular, adds an aromatic quality that transforms each bite into a delightful experience. I recommend measuring carefully; a little too much can overpower the other flavors.

Baking Tips for Success

When mixing your wet and dry ingredients, take extra care to not overmix once combined. This is a common pitfall that can lead to a dense cake instead of the intended light texture. Mix until the flour is just incorporated and you see no large streaks of flour. It's perfectly fine if some lumps remain. Also, using room-temperature ingredients can make blending easier and more effective, so consider taking your eggs and yogurt out of the fridge ahead of time.

For an excellent bake, ensure your oven is accurately preheated. An oven thermometer can help you avoid the frustration of a cake that bakes unevenly or takes too long to cook. I often find that cakes done at the right temperature have nicely golden edges. Additionally, if you notice the top browning too quickly, you can cover it loosely with aluminum foil for the final few minutes of baking to prevent burning.

Ingredients

Gather the following ingredients to start your baking adventure!

Cake Ingredients

1 cup plain yogurt
1/2 cup sugar
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup flaked almonds (for topping)

Make sure all your ingredients are at room temperature for the best results!

Instructions

Now let’s get started with baking!

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, combine the flour, baking powder, baking soda, and salt. Mix well.

Combine Mixtures

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

Pour and Bake

Pour the batter into the prepared cake pan and sprinkle flaked almonds on top. 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. Slice and enjoy!

This cake tastes even better the next day as the flavors meld!

Pro Tips

For a richer flavor, try toasting the flaked almonds before adding them to the cake.

Serving and Storage

This Vanilla Almond Yogurt Cake is a versatile delight that pairs beautifully with fresh fruit, whipped cream, or even a light dusting of powdered sugar for a more elegant presentation. For gatherings, consider serving slices with a side of ice cream or a fruit compote to enhance the flavors. If you want an extra textural contrast, mixing in some blueberries or raspberries into the batter would add a refreshing burst.

Storage is quite simple! Once completely cooled, cover the cake with plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to three days. If you need to keep it longer, you can freeze individual slices wrapped securely in plastic wrap and aluminum foil for up to three months. Just thaw at room temperature before serving.

Variations to Try

For those wanting to experiment, try adding citrus zest to the batter; lemon or orange zest can brighten the flavors significantly. You could also replace some of the all-purpose flour with almond flour for a nuttier taste and more moistness, enhancing the cake's overall almond flavor.

If you prefer a chocolate twist, substituting a quarter of the flour with unsweetened cocoa powder can transform this cake into a decadent chocolate version. Just keep an eye on baking time since the cocoa can alter the moisture balance; check doneness a few minutes earlier than the original recipe suggests.

Questions About Recipes

→ Can I substitute Greek yogurt for the plain yogurt?

Yes, Greek yogurt can be used for extra thickness and creaminess.

→ What can I use instead of almond extract?

You can use additional vanilla extract or hazelnut extract for a different flavor.

→ How should I store the leftover cake?

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

→ Can I freeze this cake?

Yes, it freezes well. Wrap it tightly in plastic wrap and foil before freezing.