Vanilla Almond Yogurt Cake

Name: Vanilla Almond Yogurt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8.0
Ingredients: 1 cup plain yogurt; 1 cup granulated sugar; 1/2 cup vegetable oil; 3 large eggs; 1 tsp vanilla extract; 1 tsp almond extract; 2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; Whipped cream; Sliced almonds; Powdered sugar

Highlighted under: Baking & Desserts

I absolutely adore baking, and this Vanilla Almond Yogurt Cake has quickly become a favorite in my kitchen. The moment I took my first bite, I was captivated by the moist, tender crumb and the rich flavor of vanilla and almonds melding beautifully together. Using yogurt in the batter not only makes the cake extraordinarily soft but also adds a slight tanginess that balances the sweetness perfectly. It's an easy recipe that has a way of lifting my spirits and impressing anyone I share it with.

Created by

Helena Wright

Last updated on 2026-01-16T01:22:11.353Z

While experimenting with different flavors in my baking, I discovered the delightful combination of vanilla and almond. One day, I decided to use yogurt in my cake recipe, which turned out to be a game changer. The yogurt not only kept the cake moist but enhanced the flavor profile. I remember being pleasantly surprised by how well the almond essence complemented the vanilla, resulting in a delicate yet rich dessert.

Another tip I found helpful is to let the cake cool completely before serving. This allows the flavors to settle and intensify, providing a wonderful depth that is often missed in freshly baked cakes. Serving it with a dollop of whipped cream or a sprinkle of chopped almonds elevates each slice to an indulgent treat, perfect for any occasion.

        Why You'll Love This Cake
        Deliciously moist with a unique tang from the yogurt
A delightful balance of vanilla and almond flavors
Easy to make and perfect for any occasion

      

Why Yogurt Makes a Difference

Using yogurt in this cake not only enhances the moisture level but also contributes a subtle tang that elevates the overall flavor. The acidity in yogurt interacts with the baking soda, providing a slight lift that creates a tender crumb. This means you won't end up with a dry cake, which is a common pitfall for many bakers. If you're ever worried about ending up with a dense structure, remember that yogurt serves as a fantastic way to ensure softness and lightness.

For those looking to experiment, Greek yogurt can be used as a substitute for plain yogurt. This will allow for an even richer texture, though you might want to slightly increase the sugar for balancing the additional tang. Just keep in mind that the moisture content is crucial, so if you switch to Greek yogurt, consider adjusting other wet ingredients as needed.

Perfecting Your Baking Technique

When mixing your wet and dry ingredients, it's vital to avoid overmixing. This step can lead to developing gluten in the flour, resulting in a tougher texture. Instead of vigorous stirring, aim for gentle folding until you see no dry flour. The batter should remain slightly lumpy; this is perfectly acceptable and will lead to a light cake. Also, take care not to skip the resting period of 10 minutes before transferring your cake from the pan. This makes sure it firms up slightly, reducing the chance of breaking.

Watching the cake as it bakes is equally important. While 30 minutes is a strategic guideline, baking times can vary depending on your oven calibration. Start checking for doneness a few minutes early by inserting a toothpick. If it comes out clean or with a few crumbs attached, your cake is ready. If it appears to be browning too fast, you can cover the top loosely with aluminum foil to prevent over-browning while the center finishes baking.

Ingredients

For the Cake

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

For the Topping (optional)

Whipped cream
Sliced almonds
Powdered sugar

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 mixing bowl, combine the yogurt, granulated sugar, vegetable oil, eggs, vanilla extract, and almond extract. Whisk until smooth and well combined.

Combine Dry Ingredients

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

Combine Wet and Dry Ingredients

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

Bake

Pour the batter into the prepared cake pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cool, top with whipped cream, sliced almonds, or a dusting of powdered sugar as desired.

Pro Tips

For an even richer flavor, consider adding some finely chopped almonds into the batter, or experiment with extracts by adding a few drops of orange or lemon zest to enhance the cake's freshness.

Serving Suggestions

This Vanilla Almond Yogurt Cake shines on its own, but serving it with a dollop of whipped cream offers a luxurious contrast. For a delightful crunch, consider scattering toasted sliced almonds over the top. This not only elevates the visual appeal but also adds an extra layer of texture, making each bite exciting. If you’re feeling adventurous, a drizzle of honey can create a simple yet sophisticated finish.

To elevate your dessert further, pair the cake with seasonal fruits, like berries or peach slices, which will introduce a refreshing balance to the richness of the cake. This combination also provides vibrant colors, making it an eye-catching centerpiece for gatherings or brunch.

Storage and Freezing Tips

If you find yourself with leftover cake, storing it correctly is essential to maintain its moisture. Wrap it tightly in plastic wrap or place it in an airtight container at room temperature for up to three days. If you want to keep it longer, freezing is an excellent option. Slice the cake before freezing, as this makes it convenient to thaw individual portions. Just ensure you wrap each slice well to avoid freezer burn and preserve its texture.

When you're ready to enjoy the frozen cake, simply transfer it to the refrigerator overnight to thaw. If you're in a hurry, you can also leave it on the counter for a couple of hours. I recommend serving it lightly warmed in the microwave for about 10-15 seconds to reactivate its flavors and soft texture before indulging.

Questions About Recipes

→ Can I substitute the yogurt?

Yes, you can use sour cream or buttermilk for a similar effect.

→ How should I store leftover cake?

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

→ Can I freeze this cake?

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

→ What can I serve with this cake?

This cake pairs wonderfully with fresh berries, whipped cream, or a light dusting of powdered sugar.