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: 2 cups all-purpose flour; 1 cup plain yogurt; 3/4 cup sugar; 1/2 cup vegetable oil; 3 large eggs; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/4 cup sliced almonds (for garnish)

Highlighted under: Baking & Desserts

I love baking, and this Vanilla Almond Yogurt Cake has become a cherished favorite in my kitchen. The combination of smooth yogurt and almond flavor creates a tender and moist cake that's perfect for any occasion. I often find myself snacking on it throughout the day or serving it at gatherings. Plus, using yogurt instead of butter makes it a bit healthier, enticing me to indulge more often.

Created by

Freya Cooper

Last updated on 2026-01-15T22:28:12.783Z

Baking this Vanilla Almond Yogurt Cake was a delightful experience. I decided to experiment with yogurt as a substitute for traditional fats, and the result was astonishingly light and fluffy. As it baked, the aroma of vanilla and toasted almonds filled my kitchen, creating an inviting atmosphere that made me even more excited to share it with friends.

One tip I learned while making this cake is to allow the yogurt to come to room temperature before mixing it with other ingredients. This helps to achieve a smoother batter and enhances the cake's final texture. Trust me, your taste buds will thank you!

        Why You Will Love This Recipe
        Luscious almond flavor paired with rich vanilla undertones.
Moist and tender texture that melts in your mouth.
Perfect for afternoon tea or as a delightful dessert.

      

The Role of Yogurt in Baking

In this Vanilla Almond Yogurt Cake, yogurt plays a crucial role in ensuring moisture and tenderness. Unlike butter, which adds rich fat, yogurt introduces a tangy flavor while also providing acidity that can activate the baking soda. This results in a lighter cake with a delightful texture. I recommend using full-fat yogurt for the best results, as it contributes to creaminess and enhances flavor absorption during baking.

If you're looking for a substitute for yogurt, you can use sour cream or buttermilk, but be aware that they may slightly alter the taste. Additionally, if you're aiming for a dairy-free option, unsweetened almond yogurt can provide a similar consistency and flavor.

Mastering the Mixing Technique

One key to achieving a successful Vanilla Almond Yogurt Cake is the mixing technique. When combining wet and dry ingredients, it's important to stir until just combined. Overmixing can lead to a dense cake due to overworking the gluten in the flour. You should see a few lumps in the batter; this is completely fine! This will ensure a light and airy crumb once baked.

Always make sure to use room-temperature eggs and yogurt—their integration into the batter will be smoother, leading to a more uniform rise and texture. If you forget to take your eggs out ahead of time, you can warm them slightly in a bowl of warm water for about 10 minutes.

Storage and Serving Suggestions

Once you've baked your Vanilla Almond Yogurt Cake, it can be stored at room temperature for up to three days. I often keep it wrapped in plastic wrap to prevent it from drying out. For longer storage, consider freezing individual slices wrapped tightly in plastic and then placed in a freezer bag. To enjoy, simply thaw at room temperature for a few hours or microwave for 20-30 seconds until warm.

Serving this cake can be versatile! Enjoy it plain, or dress it up with a dollop of whipped cream and fresh berries for added elegance. A light glaze made with powdered sugar and almond milk can also be drizzled over the top for a sweet finishing touch. Whether it's for tea time or a casual dessert, this cake is sure to impress.

Ingredients

Gather these ingredients to create your Vanilla Almond Yogurt Cake:

Cake Ingredients

2 cups all-purpose flour
1 cup plain yogurt
3/4 cup sugar
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sliced almonds (for garnish)

Make sure you have everything ready before you start mixing!

Instructions

Follow these steps to make your 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, whisk together the yogurt, sugar, vegetable oil, eggs, vanilla extract, and almond extract until well combined.

Combine Dry Ingredients

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

Combine Wet and Dry 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 smooth the top. Sprinkle sliced almonds on 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, then transfer to a wire rack to cool completely. Enjoy it plain or with a sprinkle of powdered sugar.

Let the delicious aroma fill your kitchen as it bakes!

Pro Tips

For an extra almond flavor, feel free to add almond extract to your glaze or icing if you choose to top the cake. Additionally, serving it with fresh fruit or yogurt can enhance the flavor profile beautifully.

Common Troubleshooting Tips

If you notice that your Vanilla Almond Yogurt Cake domes excessively while baking, this could be due to overly vigorous mixing or too much baking powder. To fix this in the future, ensure to measure your ingredients accurately and mix just until incorporated. It's also wise to check the freshness of your baking powder—old powder can lead to inconsistent rising.

Should your cake come out overly dense, this often stems from overmixing or an incorrect flour measurement. Also, did you pack your flour? For best results, spoon it into the measuring cup and level it off to avoid excess flour.

Flavor Enhancements

For those who wish to enhance the flavor of the Vanilla Almond Yogurt Cake, consider adding a pinch of cinnamon or nutmeg into the dry ingredients. Both spices complement the almond and vanilla beautifully, adding warmth and depth. Alternatively, mixing in a tablespoon of lemon zest can brighten the cake, creating a delightful contrast with the yogurt.

Feel free to experiment with the almond extract. If almonds aren't your favorite, switch it up with hazelnut or pistachio extracts for a unique spin. You can also incorporate chocolate chips or dried fruits into the batter for added texture and flavor.

Questions About Recipes

→ Can I use non-dairy yogurt?

Yes, feel free to substitute with almond, coconut, or soy yogurt for a dairy-free version.

→ How do I store leftovers?

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

→ Can I freeze this cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge before serving.

→ What can I use instead of eggs?

You can replace each egg with 1/4 cup unsweetened applesauce or a flaxseed egg for a vegan option.