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 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; 1/4 cup sliced almonds; Powdered sugar for dusting (optional)

Highlighted under: Dessert Delights Co.

I love making this Vanilla Almond Yogurt Cake because it brings a delightful twist to traditional cakes. The yogurt adds moisture and a subtle tang, while the almond essence creates a wonderful aroma that fills the kitchen. Every time I bake it, I am reminded of family gatherings where this cake was always a favorite. It’s simple yet elegant, perfect for any occasion, and never fails to impress my guests with its rich flavors and tender crumb. Give it a try, and I promise you’ll find it as irresistible as I do!

Created by

Arabella Scott

Last updated on 2026-01-16T01:10:12.044Z

Making this Vanilla Almond Yogurt Cake has become a cherished tradition in my kitchen. I particularly enjoy how the tangy yogurt complements the sweetness of the sugar and the nutty almond flavor. When I first tried using yogurt in cake batter, I was surprised by how moist it turned out. It's clear to me now that this method not only enhances the taste but also delivers a beautifully tender texture.

Another tip I've learned is to let the cake cool completely in the pan before transferring it to a wire rack. This helps maintain its structure and makes it easier to slice, ensuring each piece serves up perfectly. Don’t forget to sprinkle some toasted almonds on top for that extra crunch!

        Why You'll Love This Cake
        Moist and tender texture thanks to yogurt
Delicious almond flavor that's not overpowering
Simple to make, yet elegant enough for any celebration

      

Ingredient Insights

The use of plain yogurt in this Vanilla Almond Yogurt Cake is crucial for achieving its signature moistness. Yogurt not only enhances the cake's texture but also adds a slight tang that balances out the sweetness. For an alternative, you could use Greek yogurt, but make sure to adjust the sugar slightly to account for its richer flavor and creaminess.

When it comes to the almond extract, a little goes a long way. This ingredient should complement rather than overpower the cake's flavor. If you’re seeking a nut-free version, simply replace the almond extract with an additional teaspoon of vanilla extract. This adjustment keeps the cake beautiful and flavorful without sacrificing its integrity.

Baking Tips

To ensure even baking, make sure your oven is fully preheated to 350°F (175°C) before placing the cake inside. This temperature helps achieve a golden crust while keeping the inside tender. If you notice the edges turning too brown before the center is set, you can tent the cake with aluminum foil to shield it while it finishes baking.

After baking, allowing the cake to cool in the pan for 10 minutes is essential. This step prevents the cake from sticking to the pan and ensures it retains its shape when transferred to a wire rack. If you ever struggle with sticking, consider using parchment paper or a silicone baking mat in your pan for easier release.

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 the Topping

1/4 cup sliced almonds
Powdered sugar for dusting (optional)

Enjoy your cake!

Instructions

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, and eggs until smooth. Stir in the vegetable oil, vanilla extract, and almond extract.

Combine Dry Ingredients

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

Bake

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

Cool and Serve

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Top with toasted almonds and dust with powdered sugar if desired.

Enjoy your delightful dessert!

Pro Tips

For added flavor, consider adding a tablespoon of orange zest to the batter for a citrusy twist.

Storage and Make-Ahead

This Vanilla Almond Yogurt Cake can be made a day in advance, which makes it ideal for gatherings or special occasions. Once fully cooled, wrap it tightly in plastic wrap and store it at room temperature. If you’d like to keep it fresh for longer, you can also refrigerate it, though it may dry out slightly over time. A light dusting of powdered sugar before serving revives its appearance.

For longer storage, consider freezing the cake. Slice it into portions, wrapping each piece individually in plastic wrap before placing them in an airtight container or freezer bag. It can last up to three months in the freezer. To serve, simply thaw at room temperature for a couple of hours or reheat in a microwave for a few seconds.

Serving Suggestions

This cake pairs beautifully with a variety of toppings. For a simple option, serve it with a dollop of whipped cream and fresh berries. The tartness of the berries complements the sweet almond flavor perfectly. Additionally, you can drizzle a light glaze made from powdered sugar and milk over the top for an elegant finish.

If you're feeling adventurous, consider incorporating a layer of lemon curd between the cake layers for a zesty contrast. This addition not only enhances the flavor profile but also adds a vibrant color to your presentation. The combination of almond and lemon creates a refreshing twist that’s sure to impress your guests.

Questions About Recipes

→ Can I use Greek yogurt instead of regular yogurt?

Yes, Greek yogurt will work well and can add a creamier texture.

→ How should I store the cake?

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

→ Can I freeze this cake?

Yes, you can freeze the cake for up to 2 months. Just ensure it’s wrapped tightly.

→ What can I use instead of almond extract?

If you're allergic to nuts, you can substitute almond extract with extra vanilla extract.