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; 3 large eggs; 1/2 cup vegetable oil; 1 tsp almond extract; 1 1/2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 cup powdered sugar; 2-3 tbsp milk or water; 1/2 tsp almond extract

Highlighted under: Baking & Desserts

I recently experimented with making a Vanilla Almond Yogurt Cake, and I was thrilled with the outcome. The cake turned out to be moist and flavorful, thanks to the yogurt that adds a delightful tang and texture. Using almond extract instead of vanilla gives it a lovely, nutty aroma that makes it irresistible. This cake is perfect for any occasion, from a cozy afternoon tea to a festive celebration. You’ll love how simple it is to put together while still impressing everyone with its wonderful flavor!

Created by

Holly James

Last updated on 2026-01-15T22:22:14.844Z

As I baked this Vanilla Almond Yogurt Cake, I realized how the yogurt's acidity not only provides moisture but also helps the cake rise beautifully. The almond extract added depth of flavor, elevating the dish beyond a regular yogurt cake. Each bite was a harmonization of sweet and nutty notes that made me want to bake it again!

This cake pairs wonderfully with fresh fruits or a dollop of whipped cream. I recommend letting the cake cool completely before slicing, as it makes for cleaner cuts without crumbling, which can happen when it’s too warm. Trust me, the wait is worth it!

        Why You Will Love This Recipe
        The perfect blend of creamy yogurt and nutty almond flavor
Moist texture that stays fresh for days
A quick and easy recipe perfect for last-minute gatherings

      

Understanding the Role of Yogurt

Using plain yogurt in this Vanilla Almond Yogurt Cake adds not only moisture but also a unique tanginess that enhances the flavor profile. Yogurt works as a natural tenderizer, resulting in a texture that's soft and supple. Additionally, the acid in yogurt reacts with the baking soda, helping the cake rise beautifully while contributing to its lightness. If you’re looking for a healthier option, you can replace regular yogurt with Greek yogurt—just opt for the unsweetened variety to maintain the balance of sweetness in the cake.

When measuring yogurt, ensure to pack it into your measuring cup for accuracy. This small detail ensures that you don’t inadvertently alter the cake’s texture because incorrect measurements can lead to either a dense cake or one that crumbles. If you find yourself out of yogurt, a substitution that yields similar results is sour cream, which will keep the cake moist and provide a slightly different flavor.

The Importance of Proper Mixing

Achieving the right texture involves careful mixing of the wet and dry ingredients. When incorporating the flour into the yogurt mixture, use a gentle folding method rather than vigorous stirring. This prevents gluten development, which can result in a tough cake instead of the desired tender crumb. Look for a batter that appears slightly lumpy but is thoroughly combined—this typically takes about 30-45 seconds.

It’s crucial not to overmix! If you see flour streaks, that’s okay—those will bake out. To ensure you’re not overdoing it, I recommend a spatula for folding to give you more control compared to a whisk. Remember, a quick and gentle hand is your ally in this step!

Variations and Serving Suggestions

Once you’ve mastered the base recipe, consider adding flavor variations to keep things exciting. A great option is incorporating lemon zest along with the almond extract for a bright twist. You might also experiment with adding chopped nuts such as slivered almonds or even chocolate chips to the batter for a delightful crunch and unexpected richness.

For serving, this cake shines alongside a dollop of whipped cream or a scoop of vanilla ice cream. A fresh fruit compote, such as raspberry or blackberry, complements the cake's flavor beautifully, adding both sweetness and acidity that balances the moist cake. This dessert can also be enjoyed at room temperature, but if you prefer a chilled option, simply refrigerate it for a few hours before serving.

Ingredients

For the Cake

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

For the Glaze (optional)

1 cup powdered sugar
2-3 tbsp milk or water
1/2 tsp almond extract

Mix all the ingredients together until fully combined. It's important to not overmix to keep the cake tender.

Instructions

Prepare the Oven and Pan

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

Mix Wet Ingredients

In a large bowl, whisk together the yogurt, sugar, and eggs until smooth. Slowly add in the vegetable oil and almond extract, mixing until fully incorporated.

Combine Dry Ingredients

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

Combine Everything

Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Do not overmix.

Bake the Cake

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

Cool and Serve

Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. If making the glaze, mix the powdered sugar with milk or water and almond extract, then drizzle over the cooled cake.

Slice and serve with a sprinkle of powdered sugar or fresh fruit on the side. Enjoy!

Pro Tips

For a deeper almond flavor, consider adding slivered almonds on top before baking. This will enhance the texture and add a beautiful presentation.

Storage Tips

To store your Vanilla Almond Yogurt Cake, wrap it tightly in plastic wrap or keep it in an airtight container. It will remain fresh at room temperature for about three days, but for longer storage, consider refrigerating it. The cool environment will help preserve its moisture and flavor for up to a week.

If you want to keep the cake for an extended period, freezing is a viable option. Slice the cake before freezing for easy serving later. Wrap each slice individually or place them in a freezer-safe bag, and it can last for up to three months. When ready to enjoy, let it thaw overnight in the refrigerator, or set it on the counter for about an hour before serving. You’ll find it maintains its deliciousness beautifully!

Troubleshooting Common Issues

One common issue when baking this cake could be a dense texture. If the cake does not rise properly or feels heavy, it may be due to overmixing the batter or not using enough leavening agents. Make sure your baking powder and baking soda are fresh, and remember to gently fold and combine ingredients without vigorous stirring.

Another potential issue could arise if the cake domes excessively during baking. To avoid this, ensure that your oven is properly calibrated. An oven thermometer is a great investment, as fluctuations in temperature can affect how the cake bakes. If you notice the top is browning too quickly, tent it with aluminum foil halfway through baking to prevent burning while allowing the inside to finish cooking.

Scaling the Recipe

If you want to scale this recipe for a larger gathering, simply multiply the ingredients by the number of servings desired. This recipe can easily be doubled for a larger cake or batch of cupcakes. Just remember to adjust the baking time if you’re using a different pan size, as a thicker cake will require a longer bake time.

For smaller gatherings, you might consider halving the ingredients to bake a smaller cake—just be sure to check for doneness a few minutes earlier, as reduced volume can affect baking time. Additionally, mini loaf pans or muffin tins could work wonderfully for portion control while still delivering that great Vanilla Almond Yogurt flavor.

Questions About Recipes

→ Can I substitute the yogurt?

Yes, you can use Greek yogurt or a dairy-free alternative for this recipe.

→ How long can I store the cake?

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

→ Can I make this as cupcakes?

Absolutely! Bake for about 18-20 minutes or until a toothpick comes out clean.

→ Can I freeze this cake?

Yes, you can freeze the cake for up to 3 months. Just ensure it is well-wrapped to prevent freezer burn.