Vanilla Almond Yogurt Cake

Name: Vanilla Almond Yogurt Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 10 servings
Ingredients: 1 cup plain yogurt; 1 cup sugar; 3 large eggs; 1/2 cup vegetable oil; 2 tsp vanilla extract; 1 tsp almond extract; 2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup chopped almonds; Powdered sugar (for garnish); Sliced almonds (for garnish)

Highlighted under: Baking & Desserts

I absolutely love baking this Vanilla Almond Yogurt Cake on special occasions. The combination of creamy yogurt and almond flavor creates a light and moist cake that's perfect for any celebration. Each bite feels like a treat, and the aroma of vanilla fills my kitchen, making it hard to resist sneaking a slice before it cools. This recipe has become a favorite among my friends and family, who often request it for gatherings. Trust me, once you try it, you'll want to add it to your regular baking repertoire.

Created by

Amelia Grant

Last updated on 2026-01-15T22:43:02.830Z

When I first set out to create this Vanilla Almond Yogurt Cake, I wanted a dessert that wasn’t overly sweet yet still felt indulgent. The secret is the yogurt, which not only keeps the cake moist but also adds a slight tanginess that balances the sweetness from the sugar and vanilla. After some experimentation, I found that using both almond extract and chopped almonds gives it a nutty depth that perfectly complements the vanilla.

One of my favorite tricks is to allow the cake to cool in the pan for just a few minutes before transferring it to a wire rack. This prevents the cake from cracking and helps preserve its light texture. Plus, the scent that wafts through the air is simply irresistible. Each time I bake it, I get excited to share it with loved ones!

        Why You'll Love This Recipe
        Moist and tender texture thanks to yogurt
Deliciously balanced almond and vanilla flavors
Perfect for any occasion, from brunch to dessert

      

Understanding the Role of Yogurt

The use of plain yogurt in this Vanilla Almond Yogurt Cake is essential for achieving that moist and tender texture. Yogurt not only contributes moisture but also acts as a natural leavening agent due to its acidity. This acidity reacts with baking soda, helping the cake rise while keeping it light. Make sure to choose full-fat yogurt for the best results, as low-fat versions might make the cake denser than desired.

When mixing the wet ingredients, be mindful of the temperature of your yogurt. If it's too cold, it can lead to a lumpy batter, which affects the cake's final texture. Ideally, allow it to sit at room temperature for about 30 minutes before use. This way, it melds smoothly with the other ingredients, ensuring an even batter.

Choosing the Right Almonds

The almonds in this recipe not only add texture but also enhance the almond flavor profile of the cake. I recommend using blanched sliced almonds for a more subtle crunch and flavor that blends well with the cake. If you're looking to switch things up, you could also chop whole roasted almonds for added flavor and a more pronounced crunch, but be aware that their oils might affect the batter's moisture level slightly.

If nut allergies are a concern, you can replace the chopped almonds with a variety of seeds, such as pumpkin or sunflower seeds. These alternatives will maintain the cake's texture while making it safe for those who cannot consume nuts. Just be sure to toast the seeds lightly before folding them into the batter to enhance their flavors.

Storing and Serving Suggestions

This Vanilla Almond Yogurt Cake is best enjoyed fresh, but it can be stored if you have leftovers. Wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. For longer storage, consider freezing the cake. Slice it beforehand and place parchment paper between slices to make thawing easier. The cake can be frozen for up to two months.

When serving, a light dusting of powdered sugar and a sprinkle of sliced almonds add a lovely presentation. For a twist, consider pairing the cake with fresh berries or a dollop of whipped cream to enhance the overall dessert experience. Alternatively, you could serve it as a brunch item with a cup of coffee, where its moist texture and flavors truly shine.

Ingredients

For the Cake

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

For the Topping

Powdered sugar (for garnish)
Sliced almonds (for garnish)

Instructions

Steps

Prepare the Oven and Pan

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 yogurt, sugar, eggs, vegetable oil, vanilla extract, and almond extract until smooth.

Combine Dry Ingredients

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

Combine Mixtures

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

Fold in Almonds

Fold in the chopped almonds gently into the batter.

Bake the Cake

Pour the batter into the prepared cake pan and spread evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar and garnish with sliced almonds before serving.

Pro Tips

For an extra touch, consider adding a drizzle of almond-flavored glaze on top of the cooled cake for added sweetness and flavor.

Expert Baking Tips

To ensure your Vanilla Almond Yogurt Cake rises perfectly, make sure your baking powder and baking soda are fresh. An easy way to test them is by adding a small amount to hot water; if they fizz, they're good to go. This simple check can save you from a dense cake that doesn’t rise as expected.

When mixing the batter, a gentle hand is key. Stir until just combined; this means you might still see a few flour streaks. Overmixing can develop gluten, which leads to a tougher texture that definitely isn’t the goal for this cake. Remember, a few lumps are perfectly fine!

Adjusting for Altitudes

If you’re baking at a higher altitude, adjustments are often necessary due to lower air pressure affecting how cakes rise. You might need to reduce the sugar slightly and increase the baking powder by about a half teaspoon. This adjustment helps maintain the cake's structure while ensuring it doesn’t rise too quickly, which can lead to collapsing.

In addition, increasing your baking time by a few minutes may be necessary, so always keep an eye on your cake as it nears the end of the suggested baking time. A toothpick inserted into the center should come out clean, but at high altitudes, it may take a minute or two longer.

Questions About Recipes

→ Can I use Greek yogurt instead of plain yogurt?

Yes, Greek yogurt works well and will make the cake even more moist.

→ How should I store leftovers?

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

→ Can I freeze the cake?

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

→ What can I substitute for the almond extract?

If you prefer, you can substitute with additional vanilla extract or use a different nut extract.