Vanilla Almond Yogurt Cake

Name: Vanilla Almond Yogurt Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 cup plain yogurt; 1 cup granulated sugar; 1/2 cup vegetable oil; 3 large eggs; 2 teaspoons almond extract; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; Powdered sugar for dusting; Fresh raspberries or almonds

Highlighted under: Baking & Desserts

I absolutely love baking, and this Vanilla Almond Yogurt Cake is one of my favorite creations. It’s incredibly moist and rich, thanks to the yogurt and almond extracts. The delicate balance of vanilla and almond flavors makes it a delightful treat for any occasion. I often serve it at gatherings, and it never fails to impress. With just a few simple ingredients, this cake comes together effortlessly, making it a go-to recipe for when I need something sweet yet sophisticated. Trust me, once you try this cake, it will become a staple in your baking repertoire.

Created by

Noemi Turner

Last updated on 2026-01-16T01:01:21.319Z

When I first baked this Vanilla Almond Yogurt Cake, I was pleasantly surprised by how moist and flavorful it turned out. The yogurt not only adds richness but also helps to keep the cake fresh for days. I’ve experimented with different almond extracts, and I found that a high-quality extract truly elevates the flavor. Don’t skimp on it!

Your kitchen will smell heavenly while this cake bakes, and I love serving it with fresh fruit or a sprinkle of powdered sugar for a beautiful presentation. It’s perfect for brunch or as a light dessert after dinner!

        Why You'll Love This Recipe
        Moist and tender cake with a delightful almond flavor
Easy to make, even for beginner bakers
Perfect for any occasion, from brunch to dessert

      

Understanding the Ingredients

Each ingredient in this Vanilla Almond Yogurt Cake plays a vital role in achieving its moist texture. The yogurt not only adds richness but also acts as an acid that interacts with the baking soda, providing lift. If you're out of plain yogurt, you can substitute it with buttermilk or even a non-dairy yogurt alternative for a vegan version. Just keep in mind that the flavor may vary slightly.

The balance of almond and vanilla extracts is crucial. While both contribute sweetness, almond extract's unique nuttiness adds depth. Always opt for pure extracts for the best flavor; imitation versions may result in a less refined taste. Furthermore, if you find almond extract overpowering, you can reduce the quantity to suit your palate.

Baking Tips for Success

When mixing the wet and dry ingredients, it's important to be gentle. Overmixing can develop gluten in the flour, resulting in a denser cake. Stir the batter just until you no longer see dry flour, and the mixture looks combined. The batter should retain some small lumps; this will yield a tender crumb in your finished cake.

Checking for doneness is easier than it seems. Insert a toothpick into the center of the cake; it should come out clean or with just a few moist crumbs. If the toothpick is wet, give the cake another 5-7 minutes and check again. Remember that ovens can vary widely, so keeping an eye on your cake can prevent overbaking.

Ingredients

Gather these simple ingredients for a delightful result:

For the Cake

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

For Garnish (Optional)

Powdered sugar for dusting
Fresh raspberries or almonds

Make sure to use fresh ingredients for the best flavor!

Instructions

Follow these simple steps to create a delicious cake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Mix Wet Ingredients

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

Combine Dry Ingredients

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

Mix Together

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

Bake the Cake

Pour the batter into the prepared cake pan and bake for 35-40 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 to cool completely. Dust with powdered sugar before serving, if desired.

Enjoy this delicious cake with your favorite beverage!

Pro Tips

For an extra touch, try adding sliced almonds on top before baking for a crunchy texture.

Serving Suggestions

This Vanilla Almond Yogurt Cake is versatile enough to be enjoyed on its own, but serving it with freshly whipped cream or a scoop of vanilla ice cream elevates it further. For a brunch setting, serve slices with a side of mixed berries and a drizzle of honey for an impressive and delicious presentation.

If you want to make it a layered cake, consider slicing the cake in half horizontally and filling the layers with a light frosting or whipped cream. This not only adds an aesthetic appeal but also enhances the richness of flavors, making it a perfect centerpiece for gatherings.

Storage and Freezing Tips

Once cooled, wrap your Vanilla Almond Yogurt Cake tightly in plastic wrap and store it in the refrigerator for up to one week. The yogurt in the batter helps retain moisture, keeping your cake fresh. If you prefer to freeze it, make sure to slice it first, so you can easily take out individual pieces as needed.

To freeze, wrap each slice in plastic wrap followed by aluminum foil to prevent freezer burn. The cake can be kept frozen for up to three months. When you’re ready to enjoy a slice, let it thaw in the refrigerator overnight or at room temperature for a couple of hours before serving.

Questions About Recipes

→ Can I substitute the yogurt?

Yes, you can use Greek yogurt or sour cream for a richer flavor.

→ How should I store the cake?

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

→ Can I freeze this cake?

Absolutely! Wrap it tightly in plastic wrap and aluminum foil before freezing for up to 3 months.

→ What can I serve with the cake?

It pairs beautifully with fresh berries, whipped cream, or a scoop of vanilla ice cream.