Vanilla Almond Yogurt Cake

Name: Vanilla Almond Yogurt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 cup plain yogurt; 1 cup sugar; 1/2 cup vegetable oil; 3 large eggs; 1 teaspoon almond extract; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; Powdered sugar for dusting; Sliced almonds

Highlighted under: Baking & Desserts

I love baking, and my passion truly shines through with this Vanilla Almond Yogurt Cake. It's moist and fluffy, with the perfect balance of sweetness and nutty flavor. The yogurt keeps the cake tender, while the almond essence elevates every bite. It’s the ideal dessert for casual gatherings or special occasions. Whether served plain or with a dollop of whipped cream, this cake never fails to impress. I'm excited to share this recipe that's quickly become a favorite in our household!

Created by

Aubrey Collins

Last updated on 2026-01-15T22:58:09.453Z

As I baked this Vanilla Almond Yogurt Cake for the first time, I couldn't help but feel excited about the unique ingredients. The moisture provided by yogurt made the cake incredibly tender, and using almond extract added a delightful depth of flavor that I hadn't experienced in other cakes.

What really made this cake stand out was the simplicity of the process. I learned that gently folding the dry ingredients into the wet prevents overmixing, which is key to achieving that light, airy texture. Each bite feels indulgent yet light—perfectly balanced for any occasion!

        Why You'll Love This Recipe
        Moist and fluffy texture thanks to yogurt
Almond flavor adds a unique twist
Quick to prepare and easy to make
Perfect for both casual and special occasions

      

Understanding Key Ingredients

The use of plain yogurt in this cake not only contributes to its moist and fluffy texture but also adds a subtle tanginess that balances the sweetness. Yogurt acts as a natural tenderizer, enhancing the cake's lightness without the dryness often seen in traditional recipes. If you're out of plain yogurt, you can substitute it with Greek yogurt for a thicker batter or even buttermilk in a pinch, adjusting the sugar accordingly to maintain sweetness.

Almond extract is another star ingredient in this recipe, providing an aromatic nutty profile that elevates the entire flavor experience. It's important to select a high-quality almond extract, as the intensity and purity can significantly impact the final outcome. If you prefer a milder flavor, you can reduce the amount slightly, but I recommend preserving its essence for that signature taste.

Baking Tips for Success

Getting the bake time just right is crucial for achieving the perfect cake. Start checking for doneness at around 25 minutes; you want to see a golden-brown top and a toothpick inserted into the center should come out clean or with a few moist crumbs. If the edges bake faster than the center, consider rotating your pan halfway through the baking process to ensure even cooking.

When folding the dry ingredients into the wet mixture, be gentle to preserve the air bubbles formed during whisking. Overmixing can lead to a dense cake instead of the light, fluffy texture you want. Look for a batter that's just combined—some lumps are perfectly fine; they’ll disappear during baking.

Ingredients

Gather the following ingredients to create this delicious Vanilla Almond Yogurt Cake:

For the Cake

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

For the Topping (optional)

Powdered sugar for dusting
Sliced almonds

Make sure to measure your ingredients accurately for the best results!

Instructions

Follow these simple steps to make your Vanilla Almond Yogurt Cake:

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, combine the yogurt, sugar, vegetable oil, eggs, and almond extract. Whisk until smooth.

Combine Dry Ingredients

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

Combine Mixtures

Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.

Bake the Cake

Pour the batter into the prepared cake pan and smooth the 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. Dust with powdered sugar and top with sliced almonds, if desired.

Enjoy this delicious cake with a cup of tea or coffee!

Pro Tips

For added flavor, consider incorporating orange zest into the batter. It adds a lovely citrus note that pairs wonderfully with the almond flavor.

Storage and Make-Ahead Tips

This Vanilla Almond Yogurt Cake can be prepared in advance, making it an excellent choice for busy weeks or gatherings. Once baked and cooled, wrap the cake tightly in plastic wrap or aluminum foil and store it at room temperature for 2-3 days. If you anticipate longer storage, refrigerate it for up to a week, but note that this may alter the cake's texture slightly due to moisture loss.

For freezing, slice the cake before wrapping it in plastic wrap for easy portioning later. The cake can be frozen for up to 3 months. Simply thaw it in the refrigerator overnight before serving. To refresh the texture, pop it in the oven at a low temperature for about 10 minutes, which can help revive its moistness.

Serving Suggestions

While this yogurt cake is delightful on its own, enhancing it with a simple topping can elevate your serving presentation. Dusting with powdered sugar adds a touch of elegance and sweetness, while a sprinkle of sliced almonds provides a pleasing crunch and visual appeal. Consider serving it with fresh berries or a side of whipped cream for a touch of indulgence.

For a more creative twist, try incorporating seasonal fruits into the batter, such as blueberries or raspberries, for a fruity variation. You can fold in about a cup of gently mixed berries just before pouring your batter into the pan. This not only adds flavor but also a beautiful pop of color to your cake.

Questions About Recipes

→ Can I use Greek yogurt instead of regular yogurt?

Yes, Greek yogurt can be used for a thicker consistency, but it may slightly change the texture.

→ How should I store the cake?

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

→ Can I make this cake gluten-free?

Absolutely! Substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.

→ What can I serve with this cake?

This cake pairs well with fresh berries, whipped cream, or even a scoop of vanilla ice cream.