Vanilla Almond Yogurt Cake

Name: Vanilla Almond Yogurt Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 cup plain yogurt; 1 cup sugar; 3 large eggs; 1/2 cup vegetable oil; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; Powdered sugar (for dusting); Sliced almonds (optional)

Highlighted under: Baking & Desserts

I absolutely adore this Vanilla Almond Yogurt Cake! It's light, fluffy, and offers just the right amount of sweetness. The use of yogurt not only keeps the cake moist but also adds a delightful tang that balances perfectly with the warm flavors of vanilla and almond. I've made this cake for various occasions, and it never fails to impress. Each slice is a heavenly bite that keeps you coming back for more. Perfect for brunch or dessert, it has become one of my go-to recipes!

Created by

Rosie Mitchell

Last updated on 2026-01-15T22:46:14.043Z

When I first stumbled upon the idea of incorporating yogurt into cake, I was fascinated. Using yogurt not only enhances the flavor but also brings a moisture that elevates the texture. I remember the first time I baked this cake; it filled my kitchen with an irresistible aroma of vanilla and almond. It was hard to wait for it to cool down before taking that first bite!

One tip I learned is to let the cake rest for a bit after baking. This waiting period allows the flavors to deepen and the cake to settle, resulting in a truly decadent dessert. Whenever I serve this to friends, I always get requests for the recipe, and I can't help but share it!

        Why You'll Love This Cake
        Lusciously moist texture thanks to yogurt
Warm vanilla and almond notes in every bite
Perfect for any occasion, from brunch to birthday parties

      

Oven Preparation and Pan Choice

Preheating your oven to the correct temperature, 350°F (175°C), is crucial for ensuring an even bake. Make sure your oven is fully preheated before putting the cake in. An oven thermometer can be a handy tool if you're unsure about your oven's accuracy. Properly greasing your 9-inch round cake pan helps prevent sticking, so I recommend using either a non-stick spray or a light coating of butter and flour. This small step will make a big difference when it's time to remove the cake from the pan.

Choosing the right pan is equally important. While the 9-inch round pan is traditional, you can also use an 8-inch pan for slightly thicker layers; just be mindful that you may need to increase the baking time slightly. If you opt for a silicone pan, it usually requires no greasing and will allow the cake to release effortlessly. Watch for signs of doneness as the baking time approaches; the cake should be golden with a slightly firm top.

Understanding Ingredient Roles

The use of yogurt is key to achieving the moist, tender texture of this Vanilla Almond Yogurt Cake. Yogurt not only adds moisture but also enhances the cake's flavor and contributes to its light, airy crumb through the chemical reaction with the baking soda. If you're in a pinch, you can substitute Greek yogurt for a thicker consistency or even use buttermilk for a tangy twist. Each option brings its own flavor nuances while maintaining the cake's delightful moistness.

The harmony of vanilla and almond extracts sets this cake apart. While vanilla is a household staple, the almond extract gives a unique depth of flavor that makes each bite memorable. For those looking for an alcohol-free alternative or a nut-free option, you can use additional vanilla extract in place of almond. Just remember that different extracts can impact the cake's flavor, so adjust according to your taste preferences.

Ingredients

Cake Ingredients

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

For Serving

Powdered sugar (for dusting)
Sliced almonds (optional)

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, eggs, vegetable oil, vanilla extract, and almond extract until well combined.

Combine Dry Ingredients

In another bowl, sift together the flour, baking powder, baking soda, and salt.

Blend Wet and Dry

Gradually fold the dry ingredients into the wet mixture until just combined; do not overmix.

Pour and Bake

Pour the batter into the prepared cake pan and bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

Cool the Cake

Remove from the oven and let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Serve

Once cooled, dust with powdered sugar and top with sliced almonds before serving.

Pro Tips

For extra flavor, try adding a teaspoon of almond extract to the icing. You can also substitute half of the all-purpose flour with almond flour for a nuttier taste.

Storage and Make-Ahead Tips

If you plan to make this cake ahead of time, it stores wonderfully! Once completely cooled, wrap it in plastic wrap and keep it in an airtight container at room temperature for up to three days. This helps to retain its moisture and flavor. Alternatively, you can freeze the cake by wrapping it tightly with plastic wrap and then aluminum foil. It will maintain its quality for about three months; just thaw it overnight in the fridge when you're ready to enjoy it again.

I suggest waiting to dust the cake with powdered sugar and add sliced almonds until just before serving. This prevents the toppings from becoming soggy, ensuring that each slice looks inviting and complete with a delightful crunch. If using this cake for special events, consider making the cake a day in advance to reduce stress on the day of.

Serving Variations

While the classic powdered sugar and sliced almonds topping is simply perfect, consider elevating your Vanilla Almond Yogurt Cake with fresh fruit. Berries, such as strawberries or raspberries, provide a beautiful color contrast and a touch of acidity to balance out the sweetness. A dollop of whipped cream or a scoop of vanilla ice cream can turn this cake into an indulgent dessert.

For a seasonal twist, feel free to experiment with flavors. Adding a teaspoon of lemon or orange zest to the batter can create a refreshing citrus note that pairs well with the almond and vanilla. Alternatively, incorporate a few chocolate chips or lemon curd for a unique flavor experience. The cake’s base is highly adaptable, so don’t hesitate to personalize it to your liking!

Questions About Recipes

→ Can I use Greek yogurt in the recipe?

Yes, Greek yogurt will work well and may give the cake a denser texture.

→ How should I store leftover cake?

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

→ Can I freeze this cake?

Absolutely! You can freeze the uniced cake for up to 3 months. Just make sure it's well wrapped.

→ What can I serve with the cake?

This cake pairs beautifully with fresh berries, whipped cream, or a simple vanilla glaze.