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 Greek yogurt; 1 cup sugar; 1/2 cup vegetable oil; 3 large eggs; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; Powdered sugar for dusting; Sliced almonds (optional)

Highlighted under: Baking & Desserts

I absolutely love baking this Vanilla Almond Yogurt Cake when I want something both simple and indulgent. The tanginess of the yogurt adds a lovely lightness, while the combination of vanilla and almond offers a delightful depth of flavor. This cake is perfect for any occasion, whether it’s a cozy family gathering or a weekend brunch with friends. Plus, it’s so easy to make that I often find myself whipping it up on a whim. Trust me; you’ll want to savor every bite of this moist, delicious treat.

Created by

Naomi Clarke

Last updated on 2026-01-15T22:19:09.252Z

When experimenting with this recipe, I realized how much the yogurt influenced the texture of the cake. Using Greek yogurt made it perfectly moist and fluffy, and I enjoyed the process of playing with flavors by adding almond extract. Each bite melts in your mouth and provides a satisfying richness without being overly heavy.

I often recommend making this cake a day ahead. The flavors deepen overnight, resulting in an even better-tasting treat. Plus, the icing of powdered sugar on top adds just the right amount of sweetness and crunch that complements the moist cake beautifully.

        Why You Will Love This Recipe
        A delightful mix of almond and vanilla creates a heavenly flavor profile
Moist texture thanks to the addition of yogurt, keeping each slice tender
Perfect for any occasion, from casual gatherings to special celebrations

      

Understanding the Role of Yogurt

The use of Greek yogurt in this Vanilla Almond Yogurt Cake is crucial for achieving that signature moisture and tender crumb. Yogurt not only imparts a subtle tanginess but also reacts with the baking powder to create a lighter texture. If you're short on Greek yogurt, you can substitute it with plain regular yogurt, but be mindful that the moisture content may slightly differ, affecting the final cake's texture.

Another factor to consider is the fat content in yogurt. Full-fat Greek yogurt will yield a richer flavor and moistness, while low-fat versions can result in a drier cake. For those looking to lighten the cake, you could use a low-fat yogurt but consider adding a tablespoon of milk or oil to maintain moisture.

Perfecting Your Cake Technique

When mixing wet and dry ingredients, it's essential to avoid overmixing, which can lead to a dense cake. Instead, gently fold the dry ingredients into the wet until just combined. You want to see a few small lumps remaining in the batter for optimal moisture retention. This technique is key for achieving that light texture we love.

As you bake, keep an eye on the cake during the last few minutes. Look for a golden-brown top and edges that begin to pull away from the sides of the pan. The toothpick test is also vital; it should come out clean with a few moist crumbs, indicating your cake is perfectly baked without being dry.

Serving and Storing Tips

This Vanilla Almond Yogurt Cake is greatest when served slightly warm, but it also holds up well at room temperature. Dusting with powdered sugar right before serving not only adds a decorative touch but also a sweet finish. You can even drizzle a simple glaze made from powdered sugar and a splash of milk for added sweetness.

If you have leftovers, store your cake in an airtight container at room temperature for up to three days. For longer storage, consider freezing the cake. Wrap it tightly in plastic wrap and then foil, which will keep it fresh for up to three months. To enjoy it later, simply thaw it in the fridge overnight before serving.

Ingredients

Gather these ingredients before starting:

For the Cake

1 cup Greek yogurt
1 cup sugar
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

For the Topping

Powdered sugar for dusting
Sliced almonds (optional)

Make sure everything is measured out before you begin!

Instructions

Follow these steps to create your delicious cake:

Preheat the Oven

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

Mix Wet Ingredients

In a large bowl, combine the Greek yogurt, sugar, vegetable oil, eggs, vanilla extract, and almond extract. Whisk until smooth.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt.

Combine All Ingredients

Gradually add the dry mixture to the wet ingredients. Stir gently until just combined. Avoid overmixing.

Bake the Cake

Pour the batter into the prepared cake pan and bake for 30 minutes, or until a toothpick comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. Once cool, dust with powdered sugar and garnish with sliced almonds, if desired.

Enjoy your homemade Vanilla Almond Yogurt Cake!

Pro Tips

For an extra touch of flavor, consider adding a layer of almond frosting or serving it with fresh berries on the side.

Variations to Try

Feel free to experiment with the cake by adding different flavor extracts. A splash of lemon or orange extract can brighten the flavor profile, giving the cake a lovely citrus note. You can also fold in some fresh berries or chocolate chips for a delightful twist—just be sure to adjust the baking time slightly if you add a significant amount of extra ingredients.

For a nut-free version, omit the almond extract and replace the sliced almonds with chopped walnuts or pecans. This will provide a different but still delicious flavor and texture. Alternatively, you can top the cake with a fruit compote for a fresh and fruity complement to this rich cake.

Troubleshooting Common Issues

If you find that your cake comes out too dense, it may be due to overmixing or using too much flour. Always measure flour correctly by spooning it into a measuring cup and leveling it off with a knife. Also, ensure your baking powder is fresh, as expired leavening agents can lead to poor rise.

On the flip side, if the cake is too crumbly or dry, it could be a sign that there wasn't enough moisture. This can happen if ingredients were over-measured or if substitutions were made without adjusting for moisture content. Adding an extra tablespoon of yogurt or oil can help balance the texture.

Scaling the Recipe

This cake can easily be adjusted for larger gatherings. To scale up, simply double the ingredients and use a larger cake pan—preferably a 9x13 inch pan for even cooking. Keep a close eye on the baking time, as larger cakes may take an additional 10-15 minutes to bake through.

If you're looking to make smaller versions, consider using a muffin tin for individual servings, which will reduce baking time to 20-25 minutes. Just be sure to check for doneness with a toothpick as muffins tend to bake faster due to their smaller size.

Questions About Recipes

→ Can I substitute yogurt with something else?

You can use sour cream or buttermilk as alternatives, but the texture may vary slightly.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Is it possible to freeze this cake?

Yes, you can freeze the cake for up to 2 months. Ensure it is wrapped tightly to prevent freezer burn.

→ Can I add fruits or nuts to the cake?

Absolutely! Fresh berries or chopped nuts would add great texture and flavor.