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

Highlighted under: Dessert Magic

I absolutely adore how the flavor of vanilla mingles with the subtle nuttiness of almonds in this delightful cake. The yogurt adds a creamy texture that makes every bite incredibly moist while keeping it light and airy. I love making this for family gatherings or simply when I crave a sweet treat with my afternoon tea. The best part? It's so easy to prepare and uses simple ingredients that I usually have in my pantry. You’ll enjoy the luscious taste paired with the delightful crunch of toasted almonds.

Created by

Harriet Mason

Last updated on 2026-01-16T00:43:11.704Z

Every time I bake this Vanilla Almond Yogurt Cake, it brings back fond memories of family gatherings and laughter. I remember the first time I whipped it up; I was amazed by how yogurt makes the cake so wonderfully moist while not being overly rich. The balance of flavors is just perfect, and it was a hit with everyone!

To achieve that perfect light texture, be careful not to overmix the batter once you add the dry ingredients. This is crucial because the cake needs to rise beautifully. Oh, and don’t skip the toasted almonds on top—they add a fantastic crunch that complements the soft cake perfectly!

Why You'll Love This Recipe
The perfect combination of vanilla and almond flavors
Incredibly moist and tender thanks to yogurt
A delightful treat that’s easy for any occasion

The Role of Yogurt

In this recipe, yogurt plays a crucial role beyond adding flavor. It contributes to the cake's moistness, helping to create a tender crumb that practically melts in your mouth. The acidity in yogurt also reacts with the baking powder to create a light and airy texture. If you're short on yogurt, you can successfully substitute it with sour cream, but keep in mind that the flavor profile may shift slightly to a richer taste.

Another benefit of using yogurt is that it balances the sweetness from the sugar, allowing the vanilla and almond notes to shine through without becoming overly saccharine. Also, full-fat yogurt is preferred for the richest flavor, but low-fat options can work as well without compromising the integrity of the cake's moistness.

Perfecting the Almond Topping

To enhance the flavor and texture of the cake even further, toasting the sliced almonds before adding them on top can elevate the taste profile. Simply spread them on a baking sheet and toast them in the oven at 350°F (175°C) for about 5-7 minutes, or until they are golden and fragrant. This will amplify the nutty flavor and provide a pleasing crunch against the moist base of the cake.

If you prefer a different nut or wish to make this cake nut-free, seeds like sunflower or pumpkin can be a delightful substitution. Alternatively, sprinkle some shredded coconut on top for a tropical twist, ensuring the toppings complement the cake's overall vanilla and almond flavors.

Storing and Serving Suggestions

This Vanilla Almond Yogurt Cake can be stored in an airtight container at room temperature for up to three days, allowing the flavors to meld beautifully over time. If you need to keep it longer, consider refrigerating it, where it can last up to a week. For extended storage, this cake freezes well; wrap it tightly in plastic wrap and foil for up to three months. Thaw it in the refrigerator overnight before enjoying it again.

For serving, consider a light dusting of powdered sugar or a dollop of whipped cream to complement the flavors. For a unique twist, pair it with a berry compote or a scoop of vanilla ice cream; the tartness of the berries or the creaminess of the ice cream will beautifully balance the cake's sweetness and richness.

Ingredients

For the Cake

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

Instructions

Preheat Your Oven

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, and vegetable oil until smooth. Add the eggs, vanilla extract, and almond extract, mixing until well combined.

Combine Dry Ingredients

In a separate bowl, sift together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, stirring gently until just combined.

Bake the Cake

Pour the batter into the prepared cake pan and smooth the top. Sprinkle sliced almonds over the batter. Bake for 30 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. Let it cool completely before slicing and serving.

Pro Tips

For an extra touch, you can drizzle a simple glaze made of powdered sugar and almond milk over the cooled cake.

Troubleshooting Common Issues

One common issue with cakes is a dense texture. If your cake turns out dense instead of light and airy, it may be due to overmixing the batter once the dry ingredients are added. Gently fold the flour mixture into the wet ingredients until just combined to avoid this problem. Additionally, ensure all your ingredients are at room temperature before mixing; this helps create a smoother batter and a better rise.

If your cake domes excessively in the center or doesn't rise evenly, you may want to check your oven temperature with an oven thermometer. An incorrect temperature can lead to uneven baking. Consider rotating the cake halfway through the baking time to promote more even cooking throughout.

Scaling the Recipe

If you're planning to serve a larger group, scaling this recipe is straightforward. To double the recipe, simply use a larger mixing bowl and bake in a larger pan, such as a 9x13-inch square pan, increasing the baking time to around 45-50 minutes. Keep an eye on the cake as it bakes; it’s essential to check for doneness with a toothpick, ensuring it comes out clean from the center.

Conversely, if you wish to make a smaller batch, this cake can also be halved. Use 3/4 cup of yogurt, 3/4 cup of sugar, and adjust the egg quantity by using two large eggs or one large egg and one egg yolk to maintain moisture without compromising the flavor.

Flavor Variations

Feel free to get creative with the flavors in this cake! You can replace half of the all-purpose flour with almond flour for a deeper almond flavor and a slightly altered texture. Just make sure to monitor the baking time, as it may cook faster. Additionally, adding a tablespoon of fresh lemon or orange zest can brighten the flavor profile, enhancing the vanilla and almond notes beautifully.

For a chocolate twist, consider folding in some mini chocolate chips to the batter before baking. This will introduce a delightful contrast to the creamy vanilla and nutty almond flavors while still keeping the cake's texture moist and rich.

Questions About Recipes

→ Can I replace yogurt with another ingredient?

Yes, you can use sour cream or an equal amount of applesauce for a different flavor.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

→ Can I freeze the cake?

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

→ What can I use instead of almond extract?

You can simply omit it or substitute with additional vanilla extract for a pure vanilla flavor.