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

Highlighted under: Baking & Desserts

I absolutely love baking this Vanilla Almond Yogurt Cake because it combines the lightness of yogurt with the richness of almond flavor. It’s a delightfully moist cake that’s perfect for any occasion, whether it’s a tea party, a family gathering, or just a cozy evening at home. The simplicity of the ingredients makes it easy to whip up, while the aromatic essence of vanilla takes it to another level. Plus, I enjoy how it always turns out beautifully fluffy and satisfying!

Created by

Jenna Rowland

Last updated on 2026-01-16T00:13:25.731Z

When I first decided to make this Vanilla Almond Yogurt Cake, I was looking for a dessert that felt indulgent yet didn’t overwhelm with sweetness. The use of yogurt not only makes the cake moist but also gives it a slight tang that beautifully balances the sweetness. Plus, my friends often comment on how light it tastes, perfect for an afternoon treat!

As I experimented with different flavor combinations, I discovered that adding a hint of almond extract made a world of difference. It elevates the cake’s flavor profile and gives it a delightful aroma. I recommend serving it with a dollop of whipped cream or a sprinkle of chopped almonds on top for an extra special touch.

        Why You'll Love This Recipe
        Moist texture thanks to the yogurt
Rich almond flavor that’s comforting and warm
Easy to make with simple ingredients

      

The Role of Yogurt in Baking

Using plain yogurt in this Vanilla Almond Yogurt Cake not only contributes to its moist texture but also adds a slight tanginess that beautifully complements the sweet almond flavor. The acidity in yogurt activates the baking powder, helping the cake rise more effectively than with other liquids. For best results, choose full-fat yogurt, as it provides a richer consistency and enhances the overall flavor profile. If you're in a pinch, Greek yogurt can also work, just be aware it might create a denser cake.

One of my favorite aspects of this recipe is how forgiving it is. If you ever forget an ingredient or wish to experiment, yogurt is versatile. For a dairy-free alternative, you could try unsweetened almond milk yogurt. Just be mindful of the consistency; you might need to adjust the flour slightly if using a thinner yogurt substitute.

Baking Tips for Success

When mixing your ingredients, it's crucial not to overmix the batter once you've combined the dry and wet components. Overmixing can lead to a denser cake as it develops gluten in the flour. Aim for a batter that is just combined with a few lumps remaining, ensuring a light and fluffy texture once baked. I usually mix until I no longer see dry flour and then stop immediately.

Another key tip is to check your cake for doneness slightly before the timer goes off. Ovens can vary, and baking it for too long can dry it out. Start checking around the 25-minute mark. Insert a toothpick into the center, and if it comes out with a few moist crumbs (not wet batter), your cake is perfectly baked. If it comes out clean, you might be a minute or two past ideal baking time.

Ingredients

For the Cake

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

Instructions

Preheat the Oven

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

Combine Wet Ingredients

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

Mix Dry Ingredients

In another bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Bake the Cake

Pour the batter into the prepared cake pan and smooth the top. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Pro Tips

For an enhanced flavor, consider adding a few tablespoons of chopped almonds into the batter. Also, this cake pairs wonderfully with a lemon glaze for an extra zing!

Storing and Freezing

Once your Vanilla Almond Yogurt Cake has completely cooled, it's best to store it in an airtight container. This helps maintain its moistness and keeps it fresh for up to 3 days at room temperature. If you're planning to enjoy it later, you can refrigerate it, but remember to wrap it well to prevent it from absorbing any other flavors from the fridge.

For longer storage, I recommend freezing the cake. Wrap individual slices in plastic wrap and then in foil, or place them in an airtight freezer bag. This way, you can pull out a slice whenever you crave a treat! The cake can be frozen for up to 3 months. Thaw the slice at room temperature or pop it in the microwave for about 15-20 seconds.

Serving Suggestions

This cake is delightful on its own, but you can elevate it further with various toppings. A light dusting of powdered sugar adds a sweet finish. For more indulgence, serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert that feels special without much effort. I love pairing it with fresh berries, which add a refreshing contrast to the richness of the cake.

Consider infusing additional flavors by adding a simple glaze. Mix powdered sugar with a splash of almond milk or yogurt to create a pourable glaze. Drizzle it over the cooled cake for an extra touch of sweetness and flair. You can also experiment with adding sliced almonds on top for both decoration and a satisfying crunch.

Questions About Recipes

→ Can I use Greek yogurt instead of plain yogurt?

Yes, Greek yogurt will work well and add additional richness to the cake.

→ How should I store the leftover cake?

Store the cake in an airtight container at room temperature for up to 2 days or refrigerate to extend its freshness.

→ Can I freeze the cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months.

→ What can I substitute for almond extract?

You can use extra vanilla extract or leave it out completely if you prefer a simpler flavor.