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; 3/4 cup granulated 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 tablespoon baking powder; 1/4 teaspoon salt; 1/2 cup sliced almonds (optional)

Highlighted under: Baking & Desserts

I’ve always been a fan of cakes that are both light and indulgent, and this Vanilla Almond Yogurt Cake perfectly fits the bill. The yogurt adds moisture and a delightful tang that balances beautifully with the nutty flavor of almond. Every bite feels like a comforting hug, yet it's light enough to enjoy any time of day. Whether you're having it for breakfast or as a sweet treat at tea time, this cake has a unique charm that keeps me coming back for more.

Created by

Vanessa Doyle

Last updated on 2026-01-16T00:04:29.655Z

Creating my Vanilla Almond Yogurt Cake was a delightful experiment in flavor and texture. I decided to substitute some of the fats with yogurt to see how it would affect the moisture. The result? A cake that is both airy and rich, surprisingly light yet satisfying. Armed with just the right balance of sweetness and almond aroma, it quickly became a family favorite.

One tip I discovered was letting the cake cool in the pan for a few minutes before transferring it to a wire rack. It helps retain its shape, preventing any potential breakage. I love serving this cake with a dollop of whipped cream or a sprinkle of almonds on top for added flair!

        Why You'll Love This Recipe
        Moist cake texture brought by yogurt
Almond flavor that enhances every bite
Easy to make, perfect for any occasion

      

Understanding the Role of Yogurt

Yogurt is a key ingredient in this Vanilla Almond Yogurt Cake, serving both as a moisture agent and a natural leavening agent. It reacts with the baking powder to create a tender crumb, giving the cake its light texture. The acidity of the yogurt also adds a subtle tang, balancing the sweetness of the sugar. By using plain yogurt, you can ensure that the flavors of almond and vanilla shine through without being overpowered.

For those who may not have yogurt on hand, a simple substitute can be made using sour cream or buttermilk, both of which will mimic the moisture content and acidity. If using buttermilk, consider slightly reducing the other liquids to maintain the right batter consistency.

Mastering the Baking Process

Temperature control is vital when baking your cake. It's recommended to preheat your oven thoroughly; this ensures that the batter begins cooking evenly as soon as it hits the pan. A properly preheated oven will give the cake a good rise and help form a lovely golden top. If you find the cake browning too quickly, you can tent it with aluminum foil in the final minutes to prevent over-baking.

When checking for doneness, insert a toothpick or cake tester into the center. It should come out clean or with a few crumbs attached; if it comes out wet, give it an additional 3-5 minutes and check again. Keep in mind that cakes can continue to cook slightly after being removed from the oven due to residual heat, so don't rush to remove it too soon.

Servings and Storage Tips

This Vanilla Almond Yogurt Cake can be served warm, at room temperature, or even chilled, making it versatile for any occasion. For a delightful touch, consider pairing it with a side of fresh berries or a dollop of whipped cream. Not only will these additions enhance the flavor profile, but they will also add a visual appeal to your presentation.

If you're looking to store leftovers, wrap the cake tightly in plastic wrap or place it in an airtight container. It can be stored at room temperature for up to three days or refrigerated for up to a week. For longer storage, consider freezing individual slices; it can be wrapped and kept in the freezer for up to three months. When ready to enjoy, simply thaw the slices in the refrigerator overnight before serving.

Ingredients

Gather these ingredients to create a delightful Vanilla Almond Yogurt Cake:

Cake Ingredients

1 cup plain yogurt
3/4 cup granulated 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 tablespoon baking powder
1/4 teaspoon salt
1/2 cup sliced almonds (optional)

Make sure to have all these ready for your baking adventure!

Instructions

Follow these steps for a perfect Vanilla Almond Yogurt Cake:

Preheat the Oven

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

Mix Wet Ingredients

In a mixing bowl, combine the 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, and salt.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

Add Almonds

Fold in sliced almonds if desired, reserving some for topping.

Bake

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

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve with whipped cream or fresh fruit.

Enjoy your delicious homemade Vanilla Almond Yogurt Cake!

Pro Tips

For an extra burst of flavor, you can add a teaspoon of almond extract to the frosting if you're using one. Also, be sure not to overmix the batter as this will ensure your cake remains fluffy.

Variations to Explore

While almond flavoring is a standout in this cake, you can easily switch things up by using other extracts. Hazelnut or even coconut extracts can be used to create a different flavor profile while keeping the cake moist. With this base recipe, feel free to get creative with the flavors—just ensure the total volume of liquids remains consistent with the original recipe for the best texture.

For a fruity twist, consider folding in one cup of fresh berries like blueberries or strawberries directly into the batter before baking. This can elevate the cake’s flavor while adding a pop of color and additional moisture.

Troubleshooting Common Issues

If your cake turns out dense, it might be due to overmixing the batter. To avoid this, mix the dry ingredients into the wet just until combined and don’t worry if there are a few lumps. Also, be mindful of your egg size; using large eggs is crucial in ensuring the correct balance of wet to dry ingredients.

Another common issue is uneven baking, which can stem from an oven that hasn't been properly calibrated. It’s worth it to invest in an oven thermometer to ensure your temperatures are accurate. Additionally, always bake in the center of the oven, as this space has the most consistent heat circulation.

Making it Gluten-Free

For those with gluten sensitivities, this Vanilla Almond Yogurt Cake can be easily adapted to be gluten-free. Simply replace all-purpose flour with a 1:1 gluten-free flour blend. Make sure the blend contains xanthan gum, which helps mimic the structure gluten provides in traditional baking.

Additionally, if you do not have access to gluten-free flour or prefer a grain-free option, almond flour can be used as a substitute. However, you'll need to adjust the liquid ratio since almond flour is more absorbent. Start with a little less yogurt and adjust as needed to achieve the right batter consistency.

Questions About Recipes

→ Can I use Greek yogurt instead of regular yogurt?

Yes, Greek yogurt can be used; it will add a thicker texture, but the cake will still turn out delicious!

→ What can I substitute for eggs?

You can use flaxseed meal or applesauce as egg substitutes. For each egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water.

→ How should I store the cake?

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

→ Can I freeze this cake?

Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil, and it will last for up to 3 months.