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 granulated sugar; 2 large eggs; 1/3 cup vegetable oil; 2 teaspoons vanilla extract; 1 teaspoon almond extract; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt

Highlighted under: Baking & Desserts

I’ve always loved the moist texture and rich flavor of yogurt cakes, and this Vanilla Almond Yogurt Cake is no exception. The creamy yogurt adds a delightful tang that complements the sweetness perfectly. With almond extract enhancing the cake's fragrant notes, it creates a wonderful dessert that is both comforting and elegant. I bake this cake for family gatherings, and it never fails to impress. Serve it warm with a dollop of whipped cream or fresh berries for a true treat that everyone will adore.

Created by

Penelope Dawson

Last updated on 2026-01-16T00:31:12.288Z

When I first experimented with yogurt in cake recipes, I was amazed at how it transformed the texture. This Vanilla Almond Yogurt Cake became a family favorite after I added a hint of almond extract. My kids particularly love how fluffy it turns out, which pairs beautifully with the slight tang of the yogurt.

One of my favorite tips is to let the cake cool completely before slicing. This allows the flavors to meld even more and makes each slice a bit more tender. I often garnish it with a sprinkle of powdered sugar or some fresh fruit for an added touch!

        Why You'll Love This Recipe
        Moist and fluffy texture from yogurt for a delightful bite
Deliciously aromatic with the perfect balance of vanilla and almond
Quick and easy to make, perfect for both casual and special occasions

      

Understanding the Ingredients

The key to achieving a moist texture lies in the yogurt. It not only enhances the cake’s flavor with a subtle tang but also helps to keep it tender and fluffy. I recommend using full-fat plain yogurt for the best results; the creaminess contributes significantly to the cake's richness. If you want a lower-fat option, you can try Greek yogurt, though the texture may change slightly.

Almond extract complements the vanilla and adds a layer of complexity to the flavor profile. If you find yourself without almond extract, feel free to replace it with an equal amount of vanilla extract. This will give you a subtly different flavor, but one that is equally delicious and fragrant.

Baking Tips for Success

Make sure to preheat your oven thoroughly before placing the cake inside. An oven thermometer can help ensure that your oven is at the correct temperature, as uneven heating can lead to undercooking or uneven rising. Another helpful tip is to rotate the cake pan halfway through baking; this can help achieve an even golden brown color on all sides.

After baking, the cake should be slightly puffed and golden around the edges. A toothpick inserted into the center should come out clean or with a few moist crumbs, not wet batter. If your toothpick comes out with wet batter, continue baking for an additional 3-5 minutes, checking frequently.

Ingredients

Gather the following ingredients to prepare your vanilla almond yogurt cake:

Cake Ingredients

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

Once you have everything ready, it's time to bake!

Instructions

Follow these simple steps to bake your cake:

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.

Mix Wet Ingredients

In a mixing bowl, combine yogurt, sugar, eggs, oil, vanilla extract, and almond extract. Whisk until smooth.

Combine Dry Ingredients

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

Combine Mixtures

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

Bake the Cake

Pour the batter into the prepared cake pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Your delicious Vanilla Almond Yogurt Cake is ready to be served!

Pro Tips

For a richer flavor, consider adding slivered almonds on top before baking. They not only enhance the look but also add a satisfying crunch.

Serving Suggestions

This Vanilla Almond Yogurt Cake is versatile when it comes to serving options. For a light and refreshing twist, top each slice with freshly whipped cream and a handful of berries. The acidity of the berries beautifully balances the sweetness of the cake, creating an elegant presentation that's perfect for gatherings or celebrations.

If you're aiming for a cozy vibe, enjoy this cake warm on its own with a scoop of vanilla ice cream. The contrast of warm cake and cold ice cream is a nostalgic experience that many will cherish. Additionally, a light dusting of powdered sugar adds a touch of sophistication.

Storage and Make-Ahead Tips

To maintain the cake's moisture after baking, wrap it tightly in plastic wrap once it has completely cooled. It can be stored at room temperature for up to three days or placed in the refrigerator for up to a week. If you want to extend its shelf life, this cake freezes beautifully. Simply slice it, wrap each piece individually in plastic wrap, and then store them in an airtight container or freezer bag for up to three months.

For best results, when you're ready to enjoy the frozen cake, let it thaw in the refrigerator overnight. This method helps preserve its texture and flavor. If you're short on time, you can also thaw it at room temperature for about an hour before serving.

Questions About Recipes

→ Can I use Greek yogurt instead of regular yogurt?

Yes, using Greek yogurt will make the cake even more moist and rich.

→ How should I store the 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! Wrap the cooled cake tightly in plastic wrap, then foil, and freeze for up to 3 months.

→ What can I substitute for almond extract?

You can replace almond extract with an equal amount of vanilla extract, but the flavor will be different.