Vanilla Almond Yogurt Cake

Name: Vanilla Almond Yogurt Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 cup plain yogurt; 1 cup granulated sugar; 2 large eggs; 1/4 cup vegetable oil; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt

Highlighted under: Baking & Desserts

I absolutely adore this Vanilla Almond Yogurt Cake! It's a delightful treat that combines the rich flavors of vanilla and almond into a moist and tender cake. The use of yogurt not only adds a nice creaminess but also makes this cake incredibly light. I love serving it as an afternoon pick-me-up or at gatherings—there's something so comforting about its homely aroma while it bakes. Plus, it's easy enough to whip up, even on busy days, making it a favorite in our kitchen!

Created by

Paige Sullivan

Last updated on 2026-01-15T23:04:20.006Z

When I first decided to make this Vanilla Almond Yogurt Cake, I was looking for a dessert that balanced sweetness with a hint of nuttiness. The yogurt is a game changer, bringing moisture and a slight tang that elevates the cake in unexpected ways. I found that letting it cool completely allows the flavors to meld beautifully, creating a more harmonious bite.

Every time I bake this, I experiment a bit with different toppings. Whether it's a dusting of powdered sugar or fresh berries, it always looks exquisite. That little personal touch makes each cake feel special and is a sure hit with family and friends!

        Why You'll Love This Recipe
        Lush vanilla flavor enhanced by almond essence
Light, moist texture thanks to yogurt
Versatile and perfect for any occasion

      

Understanding the Ingredients

The choice of yogurt is essential in this Vanilla Almond Yogurt Cake, as it not only imparts moisture but also contributes to the cake's lightness. I recommend using plain, unsweetened yogurt, whether it's regular or Greek, since flavored varieties can alter the intended taste. Greek yogurt will create a slightly denser cake, which can be delightful if you prefer that texture. The yogurt works alongside the baking powder and soda to provide rise and a tender crumb.

Both the vanilla and almond extracts are vital for creating a harmonious flavor profile. While vanilla is the primary flavor, the almond extract enhances and rounds out the taste, offering a subtle nutty undertone that elevates the cake. If you're looking for a nut-free variation, you can simply omit the almond extract and increase the vanilla to an extra teaspoon.

Technique Tips for Perfect Baking

When mixing the wet and dry ingredients, it's crucial to fold gently to avoid overdevelopment of the gluten. Overmixing can result in a dense cake, rather than the light, airy texture we aim for. Look for a mix that's just combined with a few visible streaks of flour remaining; this will ensure the cake remains moist and soft. If you notice any lumps, gently press them against the bowl with your spatula rather than whisking vigorously.

Baking time can vary slightly based on your oven, so set your timer for the lower end (30 minutes) and check for doneness using a toothpick. It should come out clean or with just a few crumbs attached. If your cake is browning too quickly on the edges, consider covering it loosely with aluminum foil halfway through baking to prevent burning.

Ingredients

Gather these simple ingredients to create your Vanilla Almond Yogurt Cake:

Cake Ingredients

1 cup plain yogurt
1 cup granulated sugar
2 large eggs
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon almond extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Be sure to have all the ingredients measured and ready before you start baking!

Instructions

Follow these steps to bake your Vanilla Almond Yogurt Cake:

Preheat the Oven

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

Mix Wet Ingredients

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

Combine Dry Ingredients

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

Combine Wet and Dry Mixtures

Gradually fold the dry ingredients into the wet mixture until just combined; be careful not to overmix.

Bake the Cake

Pour the batter into the prepared cake pan and bake for 30-35 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, then transfer to a wire rack to cool completely before slicing.

Enjoy this delicious cake plain or with your favorite toppings!

Pro Tips

For added flavor, you can fold in some sliced almonds or chocolate chips into the batter before baking.

Serving and Storing

This Vanilla Almond Yogurt Cake is lovely served plain, but it also pairs beautifully with fresh fruit, whipped cream, or a light dusting of powdered sugar. For a more indulgent twist, consider drizzling a simple vanilla glaze on top, made with powdered sugar and a splash of vanilla extract. Alternatively, serving small slices alongside a scoop of vanilla ice cream can create a decadent dessert experience.

If you have leftovers, store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for about a week. For longer storage, wrapping individual slices tightly and freezing them is a great option; it can keep well for up to 3 months. To enjoy, simply thaw at room temperature or warm in the oven for a few minutes.

Variations and Customizations

Feel free to customize this cake by adding your favorite mix-ins. Chopped nuts, like almonds or walnuts, can add a delightful crunch and enhance the almond flavor. Dried fruits, such as cranberries or cherries, could provide a nice contrast and burst of sweetness. Chocolate chips also make a delightful addition for those who prefer a richer cake.

For a different flavor profile, experiment with citrus zest; orange or lemon zest can brighten the cake's flavor and add a refreshing note. Just a tablespoon of zest in the wet ingredients can yield a lovely citrus aroma that complements the vanilla and almond beautifully.

Questions About Recipes

→ Can I substitute the yogurt?

Yes, you can use Greek yogurt or sour cream for a richer flavor.

→ How should I store the cake?

Store it in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

→ Can I freeze this cake?

Absolutely! Wrap it tightly in plastic wrap and freeze for up to 3 months.

→ What if I don't have almond extract?

You can omit it or substitute with an equal amount of vanilla extract for a different flavor.