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

Highlighted under: Baking & Desserts

I’m always on the lookout for desserts that strike the perfect balance between indulgent and healthy. This Vanilla Almond Yogurt Cake is a delicious find, combining the creamy richness of yogurt with the nutty flavor of almonds. Every bite is moist, fragrant, and satisfying. The subtle sweetness paired with a hint of vanilla makes it a versatile treat that’s perfect for brunch or an afternoon snack. Plus, it’s surprisingly simple to make, meaning you can whip it up in no time to impress your friends and family!

Created by

Marina Lowe

Last updated on 2026-01-15T23:43:17.049Z

When I first decided to bake a yogurt cake, I was unsure how the texture would turn out. To my surprise, the yogurt not only adds moisture but also a delightful tanginess that balances beautifully with the sweetness.

After experimenting with flavors, I discovered that almond extract combined with vanilla creates an irresistible aroma that fills the kitchen. It’s a simple twist that elevates the cake, making it special for any occasion. I even enjoy it as a breakfast treat with fresh fruit!

        Why You'll Love This Recipe
        Rich almond flavor complemented by smooth vanilla notes
Moist and tender crumb that stays fresh for days
Versatile enough for brunch, dessert, or any occasion

      

Understanding the Ingredients

The key to achieving the deliciously moist texture of the Vanilla Almond Yogurt Cake lies in the yogurt. Not only does it keep the cake tender, but it also adds a delightful tang that balances the sweetness. I recommend using full-fat yogurt for the richest flavor, but if you're looking for a lighter option, Greek yogurt works well too. Just remember that using a thicker yogurt may result in a denser cake, so adjust your mixing technique accordingly.

Almond extract plays a crucial role in enhancing the nutty flavor profile. It complements the sliced almonds on top and infuses the cake with a warm aroma. If you're not a fan of almond extract, vanilla extract can be used as a substitute, but be aware that the finished product will have a different flavor. Additionally, consider using almond flour in place of some all-purpose flour to enhance the almond flavor even further while adding a unique texture.

Tips for Perfecting Your Cake

Overmixing the batter can lead to a tough cake, so it’s important to combine the wet and dry ingredients just until they're incorporated. The batter should be slightly lumpy; don’t worry if it’s not completely smooth. To ensure a nice rise, make sure your baking powder is fresh—if it’s older than six months, it may not provide the lift you need. I recommend testing it by mixing a teaspoon with a bit of hot water; if it fizzes, it’s still good to use.

For a beautifully golden top with added texture, sprinkle the sliced almonds evenly across the batter right before baking. Keep an eye on your cake during the last few minutes of baking; if the edges are browning too quickly, you can tent it with aluminum foil to prevent over-browning. If you find your cake is doming in the center, gently press it down after taking it out of the oven for a flat, even surface.

Ingredients

Ingredients:

For the Cake

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

Instructions:

Instructions

Directions:

Preheat the oven

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

Mix wet ingredients

In a large mixing bowl, combine the yogurt, sugar, and eggs. Whisk in the vegetable oil, vanilla extract, and almond extract until well combined.

Combine dry ingredients

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

Combine wet and dry mixtures

Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix.

Bake the cake

Pour the batter into the prepared cake pan and sprinkle the sliced almonds on top. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.

Cool and serve

Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Serve as is or with a dollop of yogurt and fresh fruit.

Enjoy!

Pro Tips

For an extra touch of flavor, consider adding some lemon zest into the batter. It creates a lovely contrast with the almond and vanilla.

Make-Ahead and Storage

This Vanilla Almond Yogurt Cake is perfect for making ahead of time. Once fully cooled, wrap it tightly in plastic wrap and store it in the refrigerator for up to five days. You can also freeze the cake by wrapping it in foil and then placing it in a freezer bag; it can last up to three months. When you’re ready to enjoy it, thaw in the refrigerator overnight.

If you’d like to enjoy the cake warm, after thawing, pop it in a 350°F (175°C) oven for about 10 minutes. This will refresh the cake’s texture, making it just as delightful as the day it was baked. You can also repurpose leftover cake into a parfait by layering it with yogurt and fresh fruit for a quick and healthy snack.

Serving Suggestions

While the cake is delicious on its own, serving it with a dollop of Greek yogurt and a sprinkle of fresh berries adds a burst of color and flavor. Drizzling honey or maple syrup can also enhance the sweetness while keeping the dessert appealingly simple. Great toppings like slivered almonds or a dusting of powdered sugar elevate the presentation, making it perfect for brunch gatherings.

For a twist, consider transforming slices of this cake into a delicious trifle. Layer pieces of the cake with yogurt, seasonal fruits, and a sprinkle of granola for added crunch. This not only makes a stunning visual dessert but also introduces different textures that are sure to impress your guests at any gathering.

Questions About Recipes

→ Can I use non-dairy yogurt?

Absolutely! Non-dairy yogurt, such as almond or coconut yogurt, can be used as a substitute without altering the taste significantly.

→ How should I store the cake?

You can store the cake in an airtight container at room temperature for up to 3 days or refrigerate it for up to a week.

→ Can I freeze the cake?

Yes, this cake freezes well! Wrap it tightly in plastic wrap and then in foil to prevent freezer burn; it will last for about 2-3 months.

→ What can I serve with the cake?

This cake pairs beautifully with whipped cream, fresh fruit, or even a scoop of vanilla ice cream for an indulgent treat.