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: 2 cups all-purpose flour; 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 teaspoons baking powder; 1/2 teaspoon salt

Highlighted under: Baking & Desserts

I love baking, especially when I can create a deliciously moist cake that combines the rich flavors of vanilla and almond. This Vanilla Almond Yogurt Cake has become a favorite in my home, not only for its delightful taste but also for its simplicity. The yogurt keeps the cake tender and adds a subtle tanginess that perfectly complements the sweet and nutty almond essence. It's a versatile dessert that can be enjoyed any time of day, whether it’s for breakfast with coffee or as a light afternoon treat.

Created by

Brianna Tate

Last updated on 2026-01-15T23:28:12.567Z

When I first experimented with yogurt in cake, I was amazed at the moistness it brought. This Vanilla Almond Yogurt Cake has a rich texture that feels luxurious without being overly heavy. I discovered that using high-quality almond extract makes all the difference in flavor, so don't skimp on that step. The cake rises beautifully due to the yogurt and eggs, providing the perfect canvas for its nutty essence.

This recipe is not only easy to follow, but it also leaves lots of room for customization. Feel free to add a sprinkle of sliced almonds on top before baking or a light glaze for extra sweetness. Each bite is a delightful balance of flavors, making it a staple in my baking repertoire.

        Why You'll Love This Cake
        Silky smooth texture from yogurt that keeps it moist
Delicious flavor fusion of vanilla and almond
Easy enough for beginner bakers yet impressive enough for guests

      

Mastering the Texture

The key to achieving that silky smooth texture in your Vanilla Almond Yogurt Cake lies in the creaming process. When you cream together the softened butter and sugar, aim for a light and fluffy consistency, which typically takes about 4-5 minutes using a stand mixer. This step incorporates air into the mixture, contributing to the cake's lift and tenderness. If your butter is too cold, it won’t cream well, resulting in a denser cake; always give it time to soften at room temperature.

Yogurt plays a crucial role here, not just for moisture but also for acidity, which helps tenderize the gluten in the flour. If you're looking for a dairy-free version, consider substituting regular yogurt with a plant-based alternative. Just make sure to choose an unsweetened variety to keep the balance of flavors intact. Remember, the goal is a cake that feels moist and has a delicate crumb, which the right balances of fats and liquids will achieve.

Baking and Cooling Tips

When it comes to baking, oven thermometers can be a true asset. Always confirm that your oven is accurately set to 350°F (175°C) before you start. Ovens can often mis-calculate their actual temperature by a few degrees, which can drastically affect the cake's rise and final texture. A properly calibrated oven ensures that your Vanilla Almond Yogurt Cake bakes evenly, resulting in that golden color and a perfectly soft interior.

After removing the cake from the oven, let it cool in the pan for just 10 minutes. This allows the edges to firm up slightly, making it easier to transition to a wire rack. If your cake cools too long in the pan, it may become too moist and stick. Keeping a close eye on these cooling times can make a difference in how easily the cake is released and its overall structure.

Variations and Serving Suggestions

Feel free to experiment with flavors by incorporating zests or spices. A teaspoon of fresh lemon or orange zest can brighten the cake, while a pinch of nutmeg or cinnamon adds warmth. Alternatively, you could fold in sliced almonds or fresh berries into the batter for added texture and flavor. This adaptability makes the Vanilla Almond Yogurt Cake suitable for various occasions, from cozy breakfasts to elegant afternoon teas.

As for serving, this cake pairs beautifully with a dollop of whipped cream or a drizzle of honey. For a light and refreshing contrast, serve it with a side of citrus-infused yogurt or a fresh fruit compote. If you plan to store leftovers, wrap the cake tightly in plastic wrap and keep it in an airtight container at room temperature for up to three days, or refrigerate it for up to a week. It also freezes well; cut it into slices, wrap each piece, and freeze for up to three months.

Ingredients

For the cake

2 cups all-purpose flour
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 teaspoons baking powder
1/2 teaspoon salt

Make sure all ingredients are at room temperature for the best results!

Instructions

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 mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, yogurt, vanilla extract, and almond extract, mixing until well combined.

Combine dry ingredients

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

Combine the mixtures

Gradually add the dry ingredients to the wet mixture, stirring until just 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 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 to cool completely. Slice and enjoy!

Enjoy this cake plain or with your favorite toppings!

Pro Tips

For added flavor, consider incorporating lemon zest or even a layer of fruit preserves between the cake layers if you choose to make a layered version.

Ingredient Spotlight: Yogurt

In this recipe, yogurt doesn’t just contribute moisture; its tangy flavor balances the sweetness of the sugar and enhances the cake's overall profile. Surprisingly, it also offers a boost of protein and calcium, making this cake a slightly healthier treat. If you only have flavored yogurt on hand, consider omitting or reducing the sugar to avoid overpowering the almond and vanilla flavors that are meant to shine through.

Greek yogurt is a fantastic substitute for regular yogurt if you desire an even thicker texture. However, you can also dilute Greek yogurt with a tablespoon of milk to replicate the consistency of regular yogurt while maintaining that delightful tang. This versatility in ingredients allows you to customize the cake based on what you have available.

Troubleshooting Common Issues

If your cake doesn’t rise as expected, it could be due to several factors. First, check that your baking powder is fresh; an expiration date older than six months might lead to a flat cake. Second, avoid overmixing the batter, as this can develop gluten in the flour and make the cake tough instead of tender. Mixing until just combined is key to achieving that desired light texture.

Should your cake dome up in the center instead of rising evenly, it may be due to oven hotspots. To mitigate this, give your batter a gentle tap on the countertop before baking to release any trapped air bubbles. Also, consider rotating your cake halfway through baking to promote even heat distribution. In the end, it’s all about establishing the right baking habits to achieve that perfect Vanilla Almond Yogurt Cake every time.

Questions About Recipes

→ Can I substitute the yogurt?

You can use sour cream or a non-dairy yogurt alternative if needed.

→ How should I store the cake?

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

→ Can I freeze the cake?

Yes, wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight before serving.

→ What variations can I try?

Feel free to add nuts, chocolate chips, or fresh fruit to the batter for different flavors!