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 ½ cups all-purpose flour; 1 cup plain yogurt; ¾ cup granulated sugar; ½ cup almond oil; 3 large eggs; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 2 teaspoons baking powder; ½ teaspoon salt; Powdered sugar for dusting; Sliced almonds

Highlighted under: Baking & Desserts

I absolutely love baking, and this Vanilla Almond Yogurt Cake has quickly become one of my go-to recipes. The combination of creamy yogurt and aromatic almond extract creates a delightful cake that's both moist and flavorful. I often bring it to gatherings or enjoy it with a cup of tea at home. With a simple method and accessible ingredients, this cake is perfect for both experienced bakers and those just starting. You'll find it's wonderfully easy to whip up, which is always a bonus in my kitchen!

Created by

Keira Thompson

Last updated on 2026-01-15T22:58:09.156Z

When I first tried making this Vanilla Almond Yogurt Cake, I was amazed by how simple it was yet so satisfying. The yogurt adds a unique moisture that really sets it apart from traditional cakes. I think using yogurt not only enhances the flavor but also contributes to its tenderness, which everyone comments on when they have a slice.

One of my favorite tips is to let the cake cool completely before cutting. This may seem tedious, but it allows the flavors to develop and the cake to set nicely, resulting in a perfect texture. Trust me, the wait is worth it!

        Why You'll Love This Recipe
        Rich vanilla flavor paired with nutty almond essence
Moist and tender texture thanks to the yogurt
Perfect for any occasion, from tea time to celebrations

      

Perfecting the Moisture

The addition of yogurt is key to achieving the moist and tender crumb of this cake. Yogurt not only adds moisture but also a slight tang that balances the sweetness of the sugar. If you're in a pinch, you can substitute with sour cream, which will yield a similar texture and flavor profile. Just be sure to use plain varieties to keep the taste authentic and delightful.

When measuring your yogurt, aim for it to be at room temperature. This will ensure it blends smoothly into the batter, preventing any lumps that could affect the cake's final texture. A quick tip: if your yogurt is too thick, you can whisk in a splash of milk to loosen it up, making it easier to mix with the other wet ingredients.

Flavor Enhancements and Variations

While the combination of vanilla and almond extract creates a lovely flavor base, there are opportunities for variations. For a citrus twist, consider adding the zest of one lemon or orange to the wet ingredients. This aromatic boost will complement the almond flavor beautifully and brighten the cake further, making it perfect for spring and summer gatherings.

If almonds aren’t your preference, feel free to swap out the almond extract for a different flavor. For example, using coconut extract can add a tropical note that pairs wonderfully with the yogurt base. Just remember to adjust the amount to taste, as different extracts can vary in strength.

Ingredients

Gather these simple ingredients to create your delicious Vanilla Almond Yogurt Cake:

For the Cake

1 ½ cups all-purpose flour
1 cup plain yogurt
¾ cup granulated sugar
½ cup almond oil
3 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoons baking powder
½ teaspoon salt

For the Topping (Optional)

Powdered sugar for dusting
Sliced almonds

Now that you have your ingredients ready, let’s move on to the steps!

Instructions

Follow these steps to create your Vanilla Almond Yogurt Cake:

Preheat the Oven

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

Mix the Wet Ingredients

In a large bowl, whisk together the yogurt, granulated sugar, almond oil, eggs, vanilla extract, and almond extract until well combined.

Combine Dry Ingredients

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

Combine Mixtures

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

Bake

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 about 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar and top with sliced almonds, if desired.

Your Vanilla Almond Yogurt Cake is now ready to be enjoyed!

Pro Tips

For added flavor, consider mixing in some citrus zest or serving the cake with fresh berries.

Troubleshooting Common Issues

If you find your cake domes too much in the center, it could be an indication of over-mixing the batter or using an incorrect oven temperature. To fix this, make sure to fold the dry ingredients into the wet until just combined. An oven thermometer can help verify that your oven is heating accurately—setting the right temperature is essential for even baking.

If your cake has a dense texture, this may be due to too much flour or not enough leavening agent. Ensure you’re measuring flour correctly by spooning it into the measuring cup and leveling it off with a knife. It’s also helpful to check that your baking powder is fresh; expired leavening can lead to a flat cake.

Storage Tips

This Vanilla Almond Yogurt Cake stores remarkably well. To keep it fresh, wrap it tightly in plastic wrap and store it at room temperature for up to three days. If you’d like to extend its shelf life, consider freezing it. Slice the cake and wrap individual pieces in plastic before placing them in an airtight container, which can keep them good for up to three months.

When ready to enjoy a slice from the freezer, simply leave it to thaw at room temperature for a couple of hours or warm it slightly in the microwave for about 15-20 seconds. This gentle reheating helps restore the cake's moist texture, making it taste freshly baked again.

Questions About Recipes

→ Can I use other types of yogurt?

Yes, you can substitute with Greek or flavored yogurt, although it may slightly alter the taste.

→ How should I store the cake?

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

→ Can I freeze the cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 3 months.

→ What can I use instead of almond extract?

You can use additional vanilla extract or simply omit it if you prefer a lighter flavor.