Vanilla Almond Yogurt Cake

Name: Vanilla Almond Yogurt Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 cup plain yogurt; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 3 large eggs; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup sliced almonds (for topping)

Highlighted under: Baking & Desserts

I absolutely love making this Vanilla Almond Yogurt Cake whenever I'm in the mood for something sweet yet light. The combination of yogurt and almonds gives it a delightful texture and a rich flavor that's simply irresistible. I enjoy serving it at gatherings, where it quickly becomes the star of the dessert table. The best part? It's surprisingly easy to whip up, making it a go-to recipe for both special occasions and casual afternoons. Trust me, once you try it, you'll want this cake in your repertoire!

Created by

Brielle Thompson

Last updated on 2026-01-16T01:22:10.826Z

When I first crafted this Vanilla Almond Yogurt Cake, I wanted a dessert that wasn't overly heavy but still felt indulgent. The addition of yogurt keeps the cake moist and fluffy, while the almond extract elevates the flavor profile, making it uniquely delicious. It was a true hit at my last dinner party, and I relished in watching my friends go for seconds!

Each bite of this cake is delightfully moist thanks to the yogurt, and the almonds provide a lovely crunch. I recommend serving it with a dollop of whipped cream, which adds a wonderful creaminess and complements the almond flavor beautifully. Trust me, it's a cake you won't soon forget!

        Why You'll Love This Recipe
        Moist and fluffy cake with a hint of almond
Rich vanilla flavor perfectly balances sweetness
Easy to make with simple ingredients

      

Perfecting Texture and Flavor

Achieving the right texture in your Vanilla Almond Yogurt Cake is crucial for a delightful eating experience. The yogurt not only adds moisture but also contributes to a fluffy texture. Make sure to use whole-milk yogurt for the best results; low-fat options may result in a denser cake. When whisking the wet ingredients, blend until completely smooth to help incorporate air, which aids in leavening during baking.

The combination of vanilla and almond extracts gives this cake its unique flavor profile. If you're looking for a stronger almond taste, consider using almond flour in place of a portion of the all-purpose flour; about 1/4 cup would deepen the almond flavor without sacrificing texture. Remember, though, that almond flour absorbs more moisture, so adjust the yogurt slightly to maintain balance.

Baking and Cooling Tips

For even baking, place the cake pan in the center of your preheated oven. Keep an eye on it around the 25-minute mark, as oven temperatures can vary. The cake is done when the edges pull slightly away from the pan and a toothpick inserted in the center comes out clean or with just a few crumbs attached. Overbaking can lead to a dry cake, so be vigilant during this final stage.

Cooling the cake properly is just as important as baking it. After removing it from the oven, let it cool in the pan for about 15 minutes. This allows the structure to set and prevents the cake from breaking when transferred. When moving it to a wire rack, gently run a knife along the edges to release any stuck areas, making the transition smooth and ensuring an intact cake.

Serving and Storage Ideas

When serving your Vanilla Almond Yogurt Cake, consider pairing it with fresh fruit or a dollop of whipped cream. Berries, such as strawberries or raspberries, add a pop of color and a pleasant tartness that complements the sweetness of the cake. Alternatively, drizzle a simple vanilla glaze over the top for added flavor and visual appeal.

If you have leftovers or want to prepare ahead, this cake stores well. Keep it covered at room temperature for up to three days or in the refrigerator for up to a week. To freeze, wrap slices tightly in plastic wrap and place them in an airtight container for up to three months. Thaw at room temperature or in the microwave for a quick treat later!

Ingredients

All ingredients should be at room temperature.

Ingredients

1 cup plain yogurt
1 cup granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sliced almonds (for topping)

Feel free to customize the toppings—fresh berries are a delightful addition!

Instructions

Ensure all ingredients are at room temperature for the best results.

Preheat and Prepare

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

Mix Wet Ingredients

In a large mixing bowl, whisk together yogurt, sugar, and softened butter until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extracts.

Combine Dry Ingredients

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

Combine Mixtures

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

Bake the Cake

Pour the batter into the prepared cake pan and smooth the top. Sprinkle sliced almonds on top for added crunch. Bake for 30-35 minutes or until a toothpick comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Enjoy it plain or with whipped cream!

Enjoy your delicious Vanilla Almond Yogurt Cake as a perfect treat for any occasion!

Pro Tips

For a more intense almond flavor, you can add a few drops of almond extract to the whipped cream when serving.

Ingredient Substitutions

If you're out of unsalted butter, you can substitute it with an equal amount of vegetable oil or melted coconut oil. This will keep the cake moist and may even enhance the richness of the final flavor. However, keep in mind that using oil will slightly alter the texture, resulting in a denser cake but still delicious.

For a healthier rendition, consider replacing some of the granulated sugar with a natural sweetener like honey or maple syrup. Keep in mind that you'll need to reduce the amount of yogurt slightly to maintain the moisture balance since these sweeteners are more liquid than granulated sugar.

Scaling the Recipe

Scaling this Vanilla Almond Yogurt Cake up for larger gatherings is straightforward. To double the recipe, use a 12-inch round cake pan and adjust the baking time to about 45-50 minutes. Always check for doneness by using the toothpick method, as larger cakes may require more time in the oven.

Conversely, if you want a smaller cake, simply halve the ingredients and use a 6-inch round cake pan. Adjust the baking time down to about 25-30 minutes, keeping a close eye to avoid overbaking. This is a great way to enjoy the cake without leftovers.

Questions About Recipes

→ Can I use Greek yogurt instead of regular yogurt?

Yes, Greek yogurt can be used, but it may result in a denser cake.

→ How should I store the leftover cake?

Store leftover cake in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze this cake?

Absolutely! Wrap the cooled cake tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.

→ What can I substitute for almonds if I have a nut allergy?

You can leave out the almonds entirely or substitute with sunflower seeds for a similar crunch.