Vanilla Almond Yogurt Cake

Name: Vanilla Almond Yogurt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 slices
Ingredients: 1 cup plain Greek yogurt; 1 cup sugar; 1/2 cup vegetable oil; 3 large eggs; 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; Sliced almonds for topping (optional)

Highlighted under: Baking & Desserts

I love making this Vanilla Almond Yogurt Cake because it strikes the perfect balance between moistness and fluffiness. The yogurt adds a delightful tang, while the almond flavor elevates it to something truly special. Each bite is a bit of heaven, and it’s incredibly easy to whip up. Perfect for brunch gatherings, a cozy dessert after dinner, or even as a snack throughout the week. This cake keeps well, and I can’t resist having a slice with my morning coffee or tea.

Created by

Charity Bowen

Last updated on 2026-01-15T23:40:12.806Z

When I decided to bake this Vanilla Almond Yogurt Cake, I was amazed by how easily it came together. The combination of yogurt and almond extract created an unforgettable flavor profile that had everyone asking for seconds. Using Greek yogurt not only made it moist but also added a delightful protein boost, making it somewhat guilt-free!

I find that letting the cake cool completely before slicing really helps it firm up a bit, allowing for cleaner cuts and an even better presentation. The aroma that filled my kitchen was simply irresistible, and it felt so rewarding to share this treat with my friends and family.

        Why You'll Love This Recipe
        Moist and fluffy texture that’s hard to resist
Delicate almond flavor that complements the yogurt
Quick and simple, perfect for every occasion

      

The Role of Yogurt

Using Greek yogurt in this Vanilla Almond Yogurt Cake not only adds moisture but also provides a subtle tang that balances the sweetness of the sugar. The acidity from the yogurt interacts beautifully with the baking soda, creating a tender crumb. It's essential to use plain yogurt without added sugars or flavors, as this ensures the cake retains its intended taste profile. If you’re looking for a non-dairy option, coconut yogurt works well as a substitute.

When measuring the yogurt, ensure it’s not too cold; room temperature yogurt will blend seamlessly with the other wet ingredients. This small detail helps create a smoother batter, minimizing the chances of a dense cake. Remember, a smoother batter translates to a fluffy crumb, so take the time to whisk it well!

Almond Flavor Enhancements

The almond extract is a star player in this recipe, elevating the cake's flavor profile. It’s crucial to measure it accurately; too much can overpower the delicate balance between the vanilla and almond flavors. If you're a fan of almond, consider adding finely ground almonds to the batter or using almond flour in place of some of the all-purpose flour for an additional nutty flavor and texture.

For varying intensities, you might consider topping the cake with sliced almonds before baking. This not only adds a lovely crunch but also enhances the almond aroma during baking. Toasting the almonds lightly beforehand can amplify their flavor and make for an eye-catching presentation.

Storage and Serving Suggestions

This Vanilla Almond Yogurt Cake keeps remarkably well at room temperature for about three days, wrapped tightly to maintain moisture. For longer storage, you can refrigerate it for up to a week. If you prefer, you can also freeze slices of the cake; wrap them in plastic wrap and then place them in an airtight container. Thaw the slices at room temperature or microwave them for a few seconds before serving.

This cake pairs wonderfully with fresh fruits or a dollop of whipped cream for an extra indulgence. For a warm spin, serve it with a light drizzle of honey or a sprinkle of powdered sugar. If you're preparing for a gathering, consider turning it into a layered dessert by adding a yogurt or almond-flavored cream between layers for a beautiful and delicious presentation.

Ingredients

Here are the ingredients you'll need to make this delicious Vanilla Almond Yogurt Cake:

Ingredients

1 cup plain Greek yogurt
1 cup sugar
1/2 cup vegetable oil
3 large eggs
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
Sliced almonds for topping (optional)

Instructions

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

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

Mix Wet Ingredients

In a bowl, combine the Greek yogurt, sugar, vegetable oil, eggs, vanilla extract, 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 add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.

Pour Batter and Bake

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

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Top with sliced almonds before serving, if desired.

Pro Tips

For added flavor, consider incorporating lemon zest or a dusting of powdered sugar on top before serving. This cake pairs beautifully with fresh berries or a dollop of whipped cream!

Troubleshooting Common Issues

If your cake turns out denser than expected, it may be due to overmixing the batter. Once you combine the wet and dry ingredients, stir gently until just combined. A few lumps are perfectly fine and will bake out. Additionally, ensure your baking powder and baking soda are fresh, as expired leavening agents can lead to unintended results.

Another common issue is uneven baking. Make sure your oven is preheated and use an oven thermometer to check its accuracy. Midway through baking, it can help to rotate the cake pan for even heat distribution, particularly if your oven has hot spots.

Scaling the Recipe

If you're planning to serve a larger group, you can easily double this recipe. Just be mindful of using a larger cake pan, as a 9-inch pan will be too small for the increased batter. A 10 or 12-inch pan works well, but keep an eye on baking time, as it may be slightly longer. Always perform the toothpick test to ensure it's fully baked through.

Conversely, if you want to bake a smaller cake, you can halve the ingredients and use a smaller 6-inch cake pan. The baking time will be reduced, so start checking for doneness around 20 minutes, depending on your oven’s characteristics.

Questions About Recipes

→ Can I use flavored yogurt instead of plain?

Yes, flavored yogurt can add an interesting twist, but plain is recommended for best results.

→ How should I store leftover cake?

Store it in an airtight container at room temperature for up to 3 days or refrigerate for a week.

→ Can I freeze this cake?

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

→ What can I substitute for almond extract?

You can use more vanilla extract or a small amount of hazelnut extract for a different flavor.