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 sugar; 1/4 cup vegetable oil; 3 large eggs; 1 tsp pure vanilla extract; 1/2 tsp almond extract; 1 1/2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 cup powdered sugar; 2 tbsp milk; 1/2 tsp almond extract

Highlighted under: Baking & Desserts

I absolutely love baking with yogurt, and this Vanilla Almond Yogurt Cake has quickly become a favorite in my kitchen. The yogurt keeps the cake moist and gives it a lovely tang that pairs perfectly with the sweet vanilla and nutty almond flavors. I found that using almond extract enhances the aroma and adds depth to the cake, making it a delightful treat for any occasion. Whether you're serving it at a family gathering or enjoying a slice with your morning coffee, this cake never fails to impress.

Created by

Olivia Barrett

Last updated on 2026-01-16T00:34:12.495Z

I often experiment with different flavor combinations in my baking, and this Vanilla Almond Yogurt Cake came to be after a few trials. I discovered that incorporating yogurt not only enhances the texture but also makes the cake incredibly tender. The balance of vanilla and almond gives it a unique twist that’s become quite popular with family and friends.

One memorable baking session was when I decided to bake this cake for a friend's birthday. The blend of flavors was a hit! My secret tip is to let the cake cool completely before icing it; this helps maintain its structure and ensures a perfect slice every time. Give this cake a try, and I promise you won’t be disappointed!

        Why You'll Love This Recipe
        Moist and tender crumb thanks to yogurt
Deliciously aromatic with vanilla and almond flavors
Perfect for both casual and special occasions

      

Understanding Yogurt in Baking

Using yogurt in baking isn't just for moisture; it plays a pivotal role in the cake's texture and rise. The acidity in yogurt activates baking soda and baking powder, helping the cake achieve a beautiful height and lightness. If you ever find yourself without plain yogurt, a great substitute is sour cream, which can provide similar moisture and tanginess. Just remember to adjust your recipe based on the fat content of your substitute to maintain the cake's desired texture.

The type of yogurt you choose can also affect the final flavor. Greek yogurt offers a thicker consistency, resulting in a denser cake, whereas regular yogurt can yield a lighter texture. For those seeking a dairy-free option, plant-based yogurts such as almond or coconut yogurt can work, but make sure they are unsweetened to avoid altering the cake’s sugar levels.

Perfecting the Baking Process

When it comes to baking the Vanilla Almond Yogurt Cake, consistent oven temperature is key. Preheat your oven thoroughly—consider using an oven thermometer to ensure accuracy. If you bake at a lower temperature than required, you might end up with a dense cake. Keep an eye on the cake during the last few minutes of baking; you'll know it's done when the edges pull away from the pan slightly and a toothpick inserted in the center comes out clean, typically around the 30-minute mark.

Letting the cake cool properly is equally important. After removing it from the oven, allow the cake to rest in the pan for about 10 minutes to set the structure. Then, transferring it to a wire rack ensures even cooling. If you skip this step, you risk a soggy bottom as steam collects in the pan, which would detract from the cake's delightful texture.

Ingredients

For the Cake

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

For the Icing (optional)

1 cup powdered sugar
2 tbsp milk
1/2 tsp almond extract

Instructions

Prepare the Cake Batter

In a large mixing bowl, combine the yogurt, sugar, vegetable oil, and eggs. Whisk until smooth. Stir in the vanilla and almond extracts. In a separate bowl, mix the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Bake the Cake

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and pour the batter into it. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.

Cool and Decorate

Allow the cake to cool in the pan for 10 minutes, then remove it and transfer it to a wire rack to cool completely. If desired, mix the powdered sugar, milk, and almond extract to make the icing and drizzle it over the cooled cake.

Pro Tips

For added flavor, consider mixing in some chopped almonds or a pinch of cinnamon to the batter before baking.

Icing Variations

While the Vanilla Almond Yogurt Cake is delicious on its own, a light icing can elevate its appearance and flavor. The icing recipe provided gives a lovely sweetness and shine with just powdered sugar, milk, and almond extract. If you're looking for a richer flavor, try adding a splash of vanilla extract or even a hint of lemon juice to balance the sweetness.

For a more festive touch, consider adding finely chopped nuts or sprinkles on top of the icing before it sets. This not only creates visual appeal but also adds a delightful crunch that complements the cake's soft texture. You could even experiment with flavored extracts like coconut or hazelnut to customize the icing to your liking.

Storing and Serving Suggestions

This Vanilla Almond Yogurt Cake can be stored at room temperature for up to three days or in the refrigerator for up to a week. To keep it fresh longer, wrap the cake tightly in plastic wrap or aluminum foil. If you plan to store it for more than a week, consider freezing it. Wrap the cooled cake tightly and then place it in an airtight container; it can last up to three months in the freezer.

When it comes to serving, I love pairing slices of this cake with fresh fruits like berries or a dollop of whipped cream to enhance the cake's flavors. It also pairs well with a cup of coffee for an afternoon treat or can be served as a simple dessert at gatherings. Feel free to add a sprinkle of powdered sugar before serving for a touch of elegance.

Questions About Recipes

→ Can I use Greek yogurt instead of plain yogurt?

Yes, Greek yogurt works well too and will make the cake even richer.

→ How should I store leftover cake?

Store it in an airtight container at room temperature for up to three days, or refrigerate it for about a week.

→ Can I freeze this cake?

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

→ What can I substitute for almond extract?

If you don't have almond extract, you can use additional vanilla extract or any other nut extract you prefer.