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

Highlighted under: Baking & Desserts

I absolutely love this Vanilla Almond Yogurt Cake! It’s moist, flavorful, and oh-so-simple to prepare. The yogurt adds a lovely tanginess while keeping the cake tender. Each bite is infused with a subtle almond flavor that pairs beautifully with the vanilla. I often make this cake for family gatherings, and it never fails to impress. Whether served for breakfast or dessert, it’s a versatile treat that everyone enjoys. Plus, it’s a great way to use up any leftover yogurt in the fridge!

Created by

Autumn Pierce

Last updated on 2026-01-15T23:40:14.128Z

When I first decided to create a yogurt-based cake, I knew I wanted to incorporate almond and vanilla flavors. The combination turned out to be a delightful surprise! As I experimented, I found that the yogurt not only keeps the cake moist but also adds a unique tang that balances perfectly with the sweetness. This recipe has quickly become a family favorite, and I love sharing it with friends.

One of my favorite tips is to toast the almonds before adding them to the batter. Toasting enhances their flavor and adds a nice crunch. I usually set a timer for just a few minutes, and it makes all the difference. Trust me, once you try this cake, you’ll want to make it again and again!

        Why You'll Love This Cake
        Moist and tender texture thanks to yogurt
Subtle almond and vanilla flavors that delight the palate
Perfectly easy to whip up for any occasion

      

Understanding Yogurt in Baking

Yogurt serves as a wondrous ingredient in this Vanilla Almond Yogurt Cake. It not only provides moisture but also contributes to the cake’s subtle tanginess, which balances beautifully with the sweetness of sugar. When using yogurt, opt for full-fat varieties for the richest texture; however, low-fat can also work if you're looking to lighten it up. Just remember that the creaminess of full-fat yogurt enhances the cake’s density and moistness, making it more luxurious.

In addition to moisture, the acidity in yogurt helps activate the baking powder, creating a lighter crumb. When mixing your wet ingredients, ensure that the yogurt is at room temperature for a smoother batter. Cold yogurt can cause the batter to seize up slightly, preventing it from incorporating evenly. If you plan to substitute Greek yogurt for a thicker consistency, consider adjusting the liquid in the recipe slightly to maintain the right batter texture.

The Role of Almonds and Flavor Pairing

The sliced almonds in this cake not only add a delightful crunch but also enhance the overall almond flavor profile. Toasting the almonds beforehand is crucial; it releases their essential oils, deepening their flavor and lending a nutty aroma to the cake. I recommend toasting them in a dry skillet over medium heat for about 3-5 minutes, stirring frequently to prevent burning. This simple step will elevate the taste and texture of your cake significantly.

Additionally, the combination of almond and vanilla extracts creates a harmonious flavor profile. If you're out of almond extract, you can use an extra teaspoon of vanilla extract as a substitute, though it will slightly alter the flavor depth. For nut allergies, consider replacing the almonds with sunflower seeds or even chopped dried fruits for a unique twist that still provides texture. Just keep an eye on the baking time when you modify ingredients to ensure proper cooking.

Storage and Enjoying Your Cake

Once your Vanilla Almond Yogurt Cake has cooled completely, it can be stored in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate; it will stay fresh for about a week. If you prefer to extend its life even further, consider freezing individual slices. Wrap slices in plastic wrap followed by aluminum foil, and they can last in the freezer for up to three months. Just thaw at room temperature before enjoying.

This cake is incredibly versatile. Serve it plain for breakfast with a dollop of yogurt on top, or dress it up with a light glaze made from powdered sugar and milk for dessert. Fresh fruits like berries or a side of whipped cream can enhance the presentation and flavor as well, inviting your guests to enjoy this delightful treat in varying ways!

Ingredients

For the Cake

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

Enjoy mixing and baking your delicious Vanilla Almond Yogurt Cake!

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 smooth.

Combine Dry Ingredients

In another bowl, combine the flour, baking powder, and salt. Gradually add the dry mixture to the wet mixture, stirring until just combined.

Add Almonds

Gently fold in the toasted almonds into the batter.

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 10 minutes, then transfer it to a wire rack. Once cooled, slice and enjoy!

Serve with whipped cream or fresh fruit for an extra special treat!

Pro Tips

To enhance the almond flavor, you can add a few drops of almond extract while whipping cream for a delightful topping.

Troubleshooting Common Issues

If you find your cake is dense or did not rise as expected, it could be due to the baking powder losing its potency. Always check the expiration date on your baking powder, and when measuring, make sure to level off the spoon for an accurate amount. Additionally, overmixing the batter after adding the dry ingredients can lead to a tough texture. Mix just until combined for the best results.

Another issue could be uneven baking; ensure you’re using the center rack of your oven for even heat distribution. If the top browns too quickly while the center remains undercooked, you can loosely cover the cake with aluminum foil midway through baking. This allows the cake to continue cooking without becoming overly golden.

Recipe Variations to Try

For those looking to mix up flavors, consider adding citrus zest to the batter. A teaspoon of lemon or orange zest can brighten the cake and complement the almond flavor wonderfully. Alternatively, you might replace some flour with almond flour for a nuttier flavor and a slightly denser texture that many people enjoy.

Chocoholics can also incorporate chocolate chips into the batter for a sweet surprise in every bite. Just reduce the sugar slightly to balance the added sweetness from the chocolate. Feel free to get creative; this cake is a great base for experimenting with flavors and mix-ins!

Questions About Recipes

→ Can I use Greek yogurt?

Yes, Greek yogurt will work well, but the cake may be slightly denser.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days.

→ Can I freeze this cake?

Absolutely! You can freeze the cake for up to 2 months. Just make sure it's well-wrapped.

→ What can I use instead of almond extract?

You can substitute with additional vanilla extract or leave it out entirely for a vanilla-only cake.