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 ½ cups plain yogurt; 1 cup granulated sugar; 3 large eggs; 1 teaspoon vanilla extract; ½ teaspoon almond extract; 2 cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon salt; ½ cup vegetable oil; Powdered sugar, for dusting; Sliced almonds, optional

Highlighted under: Baking & Desserts

When I first set out to make a yogurt cake, I had no idea how incredibly moist and delicious it could turn out! Using yogurt not only adds a lovely tang but also keeps the cake tender and light. This Vanilla Almond Yogurt Cake quickly became a favorite in my household, combining the warm flavors of vanilla and almond perfectly. It's an easy recipe that brings a touch of elegance, making it ideal for everything from casual gatherings to special occasions.

Created by

Blair Hudson

Last updated on 2026-01-15T23:52:11.439Z

After numerous attempts at perfecting my yogurt cake, I realized that using high-quality yogurt and fresh almond extract truly makes a difference. I remember the first time I took a slice out of the oven; the aroma filled my kitchen, and I knew I had struck gold! The yogurt not only enhances the flavor but also gives the cake a rich and delightful moistness.

This cake is versatile, too. I often toss in some slivered almonds on top for added crunch, which elevates the overall texture and presentation. If you’re looking to impress, this cake is definitely the one!

        Why You'll Love This Recipe
        Moist and tender texture from natural yogurt
Distinct almond flavor that complements the vanilla
Perfect for a light dessert or afternoon tea

      

Understanding the Role of Yogurt

Yogurt is not just a wet ingredient in this Vanilla Almond Yogurt Cake; it’s the secret to its moist texture. The acidity in yogurt tenderizes the flour, contributing to a light cake without compromising density. Additionally, the tang from the yogurt complements the sweet notes from the sugar and vanilla beautifully, elevating the cake's flavor profile. When selecting yogurt, opt for plain, unsweetened varieties to maintain balance, as flavored yogurts may alter the intended taste.

Moreover, yogurt acts as a natural emulsifier, helping to combine the oily and watery elements of the batter smoothly. If you're looking to experiment, you can substitute part of the yogurt with buttermilk for a slightly different taste and texture, or use Greek yogurt for a protein boost, though you may need to adjust the liquid slightly since Greek yogurt is thicker.

Baking Tips for Success

Baking this cake at precisely 350°F (175°C) is crucial for even cooking. Too high of a temperature can lead to a dome-shaped cake, while too low might not provide that lovely golden crust. Check the cake for doneness around the 30-minute mark by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. If the edges are browning too quickly, you can tent the cake with foil to protect it during the final baking stages.

Another important technique is to avoid overmixing once you combine the wet and dry ingredients. Overmixing can lead to gluten development, resulting in a dense texture instead of a fluffy one. Mix just until you see no flour streaks to ensure the best rise and tender crumb. Allowing the batter to rest for about 10 minutes before pouring it into the pan can also enhance the cake's texture by allowing the flour to hydrate fully.

Ingredients

For the Cake

1 ½ cups plain yogurt
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup vegetable oil

For Garnish

Powdered sugar, for dusting
Sliced almonds, optional

Instructions

Steps

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, granulated sugar, eggs, vanilla extract, and almond extract until smooth.

Combine Dry Ingredients

In another bowl, combine the flour, baking powder, and salt.

Combine Mixtures

Gradually add the dry mixture to the wet mixture, stirring until just combined. Add the vegetable oil and mix until smooth.

Bake

Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick comes out clean from the center.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. Dust with powdered sugar and top with sliced almonds, if desired.

Enjoy!

Pro Tips

For an extra layer of flavor, consider adding a tablespoon of lemon zest to the batter. It enhances the freshness of the cake beautifully.

Serving Suggestions

This Vanilla Almond Yogurt Cake shines both on its own or as part of a dessert spread. For an elegant touch, serve it alongside fresh berries or a dollop of whipped cream, enhancing its flavors and adding a refreshing balance. If you want to elevate the presentation, consider a simple glaze made from powdered sugar and almond extract mixed with a splash of milk—just drizzle it over the cooled cake for a beautiful finish.

For tea lovers, this cake pairs exceptionally well with a variety of herbal teas or a classic Earl Grey. Setting up a cozy afternoon tea with this cake as the centerpiece can turn a simple gathering into a delightful experience, showcasing its humble yet sophisticated appeal.

Storage and Freezing Tips

If you find yourself with leftovers, this cake stores wonderfully. Wrap it tightly in plastic wrap or place it in an airtight container to keep it fresh for up to four days at room temperature. If you'd like to prolong its shelf life, you can freeze slices for up to three months. Make sure to layer parchment paper between slices to avoid sticking and wrap them well to prevent freezer burn.

When you're ready to enjoy frozen slices, simply let them thaw in the refrigerator overnight, or place a slice on the countertop for about an hour. For a delightful treat, consider warming the slices slightly in the microwave or oven before serving—they’ll taste just as fresh as the day you baked them!

Questions About Recipes

→ Can I use Greek yogurt instead of regular yogurt?

Yes, you can use Greek yogurt. It will give the cake a slightly denser texture, which is equally delicious!

→ How do I store leftovers?

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

→ Can I substitute the almond extract?

Absolutely! You can use additional vanilla extract or leave it out for a more traditional flavor.

→ Can I make this into cupcakes?

Yes, this batter works wonderfully for cupcakes! Just reduce the baking time to about 20 minutes.