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 ½ cups all-purpose flour; 1 cup plain yogurt; ¾ cup sugar; ½ cup butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt

Highlighted under: Baking & Desserts

I absolutely love baking, and this Vanilla Almond Yogurt Cake is one of my favorite recipes. The unique blend of yogurt and almond extract makes the cake incredibly moist and gives it a deliciously rich flavor that I can't resist. It’s perfect for breakfast, an afternoon snack, or even dessert! Each time I make this cake, the aroma fills my kitchen, and it’s a treat that everyone enjoys. I promise this cake will turn your ordinary day into a delightful experience!

Created by

Arielle Baxter

Last updated on 2026-01-15T23:34:15.218Z

When I first created this Vanilla Almond Yogurt Cake recipe, I wanted something that combined the creaminess of yogurt with the nutty flavor of almonds. The use of yogurt not only keeps the cake moist but also adds a slight tang that balances beautifully with the sweetness. I remember the first time I baked it; the cake rose perfectly, and the golden crust was just inviting!

During my experimentation, I discovered that adding a touch of almond extract enhances the flavor profile remarkably. Every bite is a harmonious blend that transports me to my favorite local bakery. I recommend using high-quality almond extract for the best results—it truly makes a difference!

        Why You'll Love This Cake
        Moist and tender crumb thanks to the yogurt
Delicious almond flavor that brightens each bite
Versatile for any occasion, from breakfast to dessert

      

Understanding the Role of Yogurt

Yogurt is the star ingredient in this Vanilla Almond Yogurt Cake, not only contributing to the cake's moisture but also adding a subtle tang that enhances the overall flavor profile. The live cultures in yogurt help tenderize the cake, resulting in a tender crumb that you might not achieve with just butter or oil alone. When measuring yogurt, ensure it’s at room temperature for better incorporation into the batter. This allows for a smoother mix and an even texture when baked.

Furthermore, if you're considering substitutions, Greek yogurt can be a great alternative. It will provide a thicker batter and might yield a slightly denser cake, which some may enjoy. If you want to reduce calories, use low-fat or non-fat yogurt—just keep in mind that this may alter the cake's final texture slightly.

Perfecting the Almond Flavor

The almond extract in this recipe is key to achieving that lovely, nutty aroma that permeates the cake. However, the potency of almond extract can vary between brands. If you're trying a new brand, start with slightly less than the recipe calls for. You can always add more after tasting the batter, ensuring that it doesn’t overpower the delicate flavors of the cake. For those with nut allergies, vanilla extract can stand in for almond extract without sacrificing taste, albeit with a different flavor profile.

When combining the extracts, don't just dump them in. Instead, mix them into the wet ingredients thoroughly, as this will ensure an even distribution of flavor throughout the cake. This step is crucial for maintaining a balanced taste in every slice.

Storing and Serving Suggestions

After your Vanilla Almond Yogurt Cake has cooled, it can be stored in an airtight container at room temperature for up to three days. If you want to keep it fresh longer, wrap it tightly in plastic wrap and store it in the refrigerator for up to a week. The flavors can deepen and improve with a day of resting, making it a prime candidate for make-ahead baking. If you prefer, it can also be frozen for up to three months; just slice it before freezing for easy thawing.

For serving, I recommend dusting the cooled cake with powdered sugar for a simple yet elegant presentation. Alternatively, a light glaze made with powdered sugar and a splash of milk can elevate it for special occasions. Fresh fruits like berries or a dollop of whipped cream can add a delightful touch, turning the cake into a stunning dessert.

Ingredients

Gather the following ingredients for an incredible Vanilla Almond Yogurt Cake!

Ingredients

1 ½ cups all-purpose flour
1 cup plain yogurt
¾ cup sugar
½ cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

Make sure to have all ingredients ready before you start mixing!

Instructions

Follow these steps to create your Vanilla Almond Yogurt Cake!

Preheat the Oven

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

Combine Wet Ingredients

In a large bowl, beat together the softened butter and sugar until light and fluffy. Then, add the eggs, yogurt, vanilla extract, and almond extract, mixing well.

Mix Dry Ingredients

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

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.

Bake the Cake

Pour the batter into the prepared cake pan and bake for 30 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 it to a wire rack to cool completely. Enjoy it plain or with a light glaze!

Your delicious Vanilla Almond Yogurt Cake is ready to be adored!

Pro Tips

For an extra burst of flavor, try adding some sliced almonds on top before baking or serve with fresh berries.

Troubleshooting Common Issues

If you find that your cake sinks in the middle, it’s often due to underbaking or overmixing the batter. To prevent this, make sure to test your cake with a toothpick inserted into the center after the minimum baking time. If it comes out wet, give it a few more minutes, checking back regularly. The top should be golden brown and spring back lightly when touched.

Another issue can be dry cake. This is typically caused by overbaking or inaccurate measurements, particularly of the flour. I recommend using a kitchen scale to measure your flour instead of cups for precision. If you suspect you’ve overbaked the cake, consider adding a simple syrup glaze once it’s cooled to bring back some moisture.

Scaling the Recipe

If you're looking to bake a larger cake for a gathering, this recipe can easily be doubled. Use a 9x13 inch pan instead of a round one and adjust the baking time to about 35-40 minutes. Keep a similar toothpick test in mind to check for doneness. For smaller gatherings, you might want to halve the recipe and bake in a smaller 6-inch round pan, adjusting the baking time down accordingly as it may bake faster.

Consider the baking temperature as well. If dividing the batter into multiple smaller pans, the cake might bake quicker due to increased surface area. Always check your cake well before the recommended time to avoid dryness.

Creative Variations

While this Vanilla Almond Yogurt Cake is delicious as is, you can easily customize it for your taste. Consider adding a teaspoon of lemon zest for a refreshing citrus note; it pairs wonderfully with the almond flavor. Alternatively, fold in ½ cup of sliced almonds or chocolate chips for added texture and flavor—a perfect addition for variations in each slice.

You might also experiment with different toppings. A fruit compote can reignite interest in the cake days after you've baked it or even serve it warm with a scoop of ice cream for a cozy dessert. It's versatile, giving you many opportunities to enjoy this delightful cake well beyond its initial bake.

Questions About Recipes

→ Can I substitute the yogurt?

Yes! You can use Greek yogurt or sour cream for a different texture and flavor, but ensure it's unflavored.

→ Is it possible to make this cake gluten-free?

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

→ How can I store the cake?

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

→ Can I freeze the cake?

Yes, you can wrap the cake in plastic wrap and freeze it for up to three months. Thaw it at room temperature before serving.