Vanilla Almond Yogurt Cake

Name: Vanilla Almond Yogurt Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 cup plain yogurt; 1 cup sugar; 3 large eggs; 1/2 cup vegetable oil; 1 teaspoon pure vanilla extract; 1 teaspoon almond extract; 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup sliced almonds (for topping)

Highlighted under: Sweet Craft

I absolutely love making this Vanilla Almond Yogurt Cake because it strikes the perfect balance between moistness and flavor. The creamy yogurt adds a delightful tang that complements the roasted almond essence beautifully. Each bite melts in your mouth, making it an ideal dessert for both casual gatherings and special occasions. I've tried various yogurt cakes in the past, but this one stands out not just for its taste but for how easy it is to whip up. It’s a recipe I keep coming back to, and I think you will too!

Created by

Daphne Collins

Last updated on 2026-01-16T01:10:12.620Z

When I first experimented with yogurt in cakes, I was amazed at how it transformed the texture. This Vanilla Almond Yogurt Cake was the delicious result of that inquiry! I combined my love for vanilla and almonds, and the outcome was a light, airy dessert that never fails to impress. The yogurt not only adds moisture but also keeps it fresher for longer, making it ideal for make-ahead treats.

During one of my baking sessions, I added a sprinkle of sliced almonds on top right before it went into the oven, which created a delightful crunch that pairs wonderfully with the soft, tender cake. It’s the little touches like this that elevate what could be an ordinary dessert into something exceptional.

        Why You'll Love This Cake
        Light and fluffy texture with a burst of almond flavor
Perfectly balanced sweetness that appeals to all palates
Great for any occasion, whether it's a weekday dessert or a celebration

      

The Role of Yogurt in Baking

Yogurt is not just a moistening agent in this Vanilla Almond Yogurt Cake; it also provides a unique tanginess that elevates the overall flavor. The acidity of the yogurt interacts with the baking soda, creating a light and fluffy texture. Be sure to use plain yogurt, as flavored varieties can alter the cake's sweetness and taste. If you’re looking for a dairy-free option, you could substitute with a non-dairy yogurt, but make sure it's thick to maintain the cake's texture.

Incorporating yogurt into your cake batter can also help with the leavening process, contributing to a finer crumb. This is particularly important since the cake must rise well without being overly dense. To achieve the best results, allow your yogurt to come to room temperature before mixing it with other ingredients. This ensures a smoother batter and a more controlled baking reaction.

Almonds: Flavors and Techniques

The sliced almonds on top of the cake not only add a delightful crunch but also a deeper, nutty flavor that complements the almond extract. To intensify this flavor, consider lightly toasting the sliced almonds in a dry skillet over medium heat before adding them to the batter. Toasting releases essential oils and brings out the natural sweetness of the almonds, creating a richer and more aromatic topping.

If you prefer a different nut, you can substitute almonds with walnuts or pecans for a unique twist. Just keep in mind that varying nuts will change the cake’s flavor profile slightly. Chopped nuts can also be folded into the batter for added texture. Keep an eye on the baking time, as larger nuts may alter moisture levels and baking dynamics.

Storage and Serving Suggestions

This Vanilla Almond Yogurt Cake stays moist and delicious for several days when stored correctly. After it completely cools, wrap it in plastic wrap and store it at room temperature for up to 3 days. If you need to store it longer, it can be frozen for up to 2 months. I recommend slicing the cake before freezing; this makes it easier to thaw individual portions as needed. To reheat, simply place a slice in the microwave for about 10-15 seconds.

When it comes to serving, this cake can be enjoyed on its own, but it pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For an extra touch, drizzle a honey glaze or a light almond syrup over the top. Garnishing with fresh berries not only adds color but a refreshing contrast to the almond flavor, enhancing your dessert experience.

Ingredients

For the Cake

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

Ensure all ingredients are at room temperature for the best results.

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 mixing bowl, combine the yogurt, sugar, eggs, vegetable oil, vanilla, and almond extracts. Whisk together until smooth.

Combine Dry Ingredients

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

Combine Wet and Dry Mixtures

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

Pour and Top

Pour the batter into the prepared cake pan and sprinkle sliced almonds evenly on top.

Bake

Bake for 30-35 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 before transferring it to a wire rack to cool completely.

Serve the vanilla almond yogurt cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch!

Pro Tips

For an extra almond flavor, consider adding almond flour to the batter or using almond milk instead of yogurt.

Troubleshooting Common Issues

If your cake comes out too dense, it might be due to overmixing the batter. Once you add the dry ingredients, mix just until combined—minimal stirring is key to keeping the cake light. Also, ensure your baking powder is fresh, as expired leavening agents can lead to poor rise.

On the other hand, if the edges are browned but the center remains underbaked, cover the cake loosely with aluminum foil halfway through baking. This will shield the top from direct heat and help the middle bake without overcooking the edges.

Variation Ideas

Feel free to experiment with flavors by replacing some of the yogurt with fruit puree, like mashed bananas or pureed apples, for a fruity twist. These substitutions will add natural sweetness and additional moisture, making the cake even more delectable.

If you’re looking for a little celebration flair, swap out traditional toppings for festive decorations. Sprinkling powdered sugar over the top before serving can give it an elegant touch, or consider adding a splash of almond liqueur to the batter for a rich, adult version of the cake.

Questions About Recipes

→ Can I use Greek yogurt instead of regular yogurt?

Yes, Greek yogurt will make the cake even richer and creamier, but it might slightly alter the texture.

→ How should I store the leftover cake?

Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

→ Can I make this cake gluten-free?

Absolutely! Just substitute the all-purpose flour with a gluten-free flour blend.

→ Is there a way to make this recipe vegan?

You can replace the eggs with flax eggs and the yogurt with a plant-based yogurt to make it vegan-friendly.