Vanilla Almond Yogurt Cake

Name: Vanilla Almond Yogurt Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 1 cup plain yogurt; 1 cup granulated sugar; 1/2 cup vegetable oil; 2 large eggs; 2 teaspoons vanilla extract; 1 teaspoon almond extract; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup powdered sugar; 2 tablespoons milk; 1 teaspoon almond extract

Highlighted under: Baking & Desserts

I truly believe that desserts can be both delicious and simple to make. This Vanilla Almond Yogurt Cake is a testament to that philosophy, combining the lightness of yogurt with the rich flavors of almond and vanilla. Over the years, I've perfected this recipe, ensuring that every bite is moist and bursting with flavors. Whether it's for a family gathering or a cozy afternoon treat, this cake is sure to impress without requiring extensive baking skills. Let's dive into this delightful creation that I've come to love over time!

Created by

Imogen Price

Last updated on 2026-01-15T22:10:17.544Z

When I first experimented with yogurt in baking, I was amazed at how it transformed the texture of the cake. This Vanilla Almond Yogurt Cake is the culmination of those experiments, where the yogurt not only adds moisture but also a subtle tang that balances the sweetness perfectly. The almond extract provides a rich, nutty aroma that enhances the overall flavor profile of the cake.

One particular trick I've learned is to let the cake cool completely before slicing. It allows the flavors to meld beautifully, and the cake becomes even more flavorful as it rests. This patience pays off, and I always look forward to sharing this cake with friends and family!

        Why You'll Love This Recipe
        The perfect balance of vanilla and almond flavors
A moist texture thanks to the yogurt
Easy to make for any occasion or gathering

      

The Role of Yogurt in the Cake

Using yogurt in this Vanilla Almond Yogurt Cake not only enhances its moisture but also contributes a subtle tang that perfectly balances the sweetness from the sugar. This element is crucial, as it prevents the cake from becoming overly dense. When incorporating yogurt, opt for plain, unsweetened varieties to ensure the flavors remain true to their essence. If you wish to introduce a dairy-free option, try using coconut yogurt, which will add a touch of tropical flavor without compromising the cake's texture.

Additionally, the acidity in yogurt activates the baking powder, providing the necessary lift and making the cake light and fluffy. To achieve the best results, allow your yogurt to come to room temperature before mixing it with other wet ingredients. This helps in creating a smoother batter and ensures even distribution across the cake.

Perfecting Your Baking Technique

When preparing this cake, precise mixing is key to achieving that perfect crumb. Over-mixing the batter can lead to a tough texture, so I recommend folding the dry ingredients into the wet mixture just until you see no flour streaks. This gentle technique retains the cake's airy quality, yielding a tender bake. Use a rubber spatula to incorporate the ingredients; it will help you mix just enough without overworking the batter.

Another vital aspect is monitoring your baking time. Ovens can vary, so start checking the cake at the 45-minute mark. Once a toothpick comes out clean, remove the cake. If you prefer a slightly golden crust, you might bake it for an additional 5 minutes, but keep a watchful eye to prevent over-baking, which can dry out the cake.

Glazing and Serving Suggestions

The optional glaze for this cake elevates its presentation and adds a delightful sweetness. To achieve the ideal consistency for your glaze, mix the powdered sugar with milk and almond extract until glossy and smooth. If the glaze is too thick, add a drop of milk; if too runny, incorporate more powdered sugar. Drizzling the glaze over the cooled cake creates a beautiful finish, enhancing the flavor without overwhelming the palate.

When it comes to serving, this cake pairs wonderfully with fresh fruits like berries or sliced peaches, complementing the almond and vanilla notes. For an even richer experience, consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream. This cake is also great for make-ahead occasions; just keep it wrapped well in an airtight container at room temperature for up to three days or refrigerate for up to a week.

Ingredients:

For the Cake

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

For the Glaze (optional)

1 cup powdered sugar
2 tablespoons milk
1 teaspoon almond extract

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 mixing bowl, combine the yogurt, sugar, vegetable oil, eggs, vanilla extract, and almond extract. Mix until well combined.

Combine Dry Ingredients

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

Combine All Ingredients

Gradually add the dry ingredients to the wet mixture, folding gently until just combined.

Bake

Pour the batter into the prepared cake pan and smooth the top. Bake for 50 minutes or until a toothpick inserted in the center comes out clean.

Cool and Glaze

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. If desired, mix the glaze ingredients and drizzle over the cooled cake.

Pro Tips

For additional flavor, consider adding sliced almonds on top of the glaze. This adds a nice crunch and enhances the almond flavor.

Ingredient Substitutions

If you find yourself without yogurt, a great alternative is sour cream, which will maintain the cake's moisture level while adding a distinct richness. For those who cannot have gluten, substituting the all-purpose flour with a gluten-free blend works well; just ensure it includes xanthan gum to mimic the structure of traditional flour. Additionally, if you're short on vanilla extract, you can increase the amount of almond extract slightly for a more pronounced flavor.

For a more health-conscious version, consider replacing half of the sugar with applesauce or honey. Make sure to adjust the liquid content accordingly—applesauce may require reducing the oil slightly to maintain the cake's moisture.

Storage and Reheating Tips

To keep the Vanilla Almond Yogurt Cake fresh, store it in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it, where it will last up to a week. When ready to enjoy, let it come to room temperature for about 30 minutes, as this will help rejuvenate its flavor and texture. Alternatively, for a quick warm-up, pop slices in the microwave for about 10-15 seconds.

If you want to make this cake ahead of time, it also freezes beautifully. Wrap each slice tightly in plastic wrap and place them in a freezer-safe bag. It can be frozen for up to three months. To defrost, leave the cake in the refrigerator overnight, then allow it to come to room temperature before serving for the best experience.

Questions About Recipes

→ Can I substitute the yogurt?

Yes, you can use Greek yogurt or any plant-based yogurt for a dairy-free version.

→ How should I store the cake?

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

→ Can I freeze this cake?

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

→ What can I serve with this cake?

This cake pairs wonderfully with whipped cream, fresh berries, or a scoop of vanilla ice cream.