Vanilla Almond Yogurt Cake

Name: Vanilla Almond Yogurt Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 cup plain Greek yogurt; 1 cup granulated sugar; 3 large eggs; 1/2 cup vegetable oil; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt

Highlighted under: Baking & Desserts

I absolutely adore this Vanilla Almond Yogurt Cake, as it combines the rich flavors of vanilla and almond into a moist, tender cake. The yogurt keeps it incredibly light and fluffy, making it perfect for any occasion. Whether served at brunch or as a light dessert after dinner, this cake is always a crowd-pleaser. I love how simple it is to whip up, and the aroma of baking almonds fills my kitchen, creating a warm and inviting atmosphere that makes everyone eager to dig in.

Created by

Georgia Lane

Last updated on 2026-01-15T22:52:12.522Z

I have been experimenting with yogurt in baked goods, and this Vanilla Almond Yogurt Cake is my favorite result. The tanginess of yogurt balances perfectly with the sweetness of the cake, while the almond extract adds a delightful depth of flavor. I particularly love using Greek yogurt for its creaminess, which contributes to the cake's moist texture.

Baking this cake is a sensory experience. The moment it comes out of the oven, you're greeted with a heavenly aroma that fills your home. A tip I discovered is to let the cake cool in the pan for just a few minutes before transferring it to a wire rack. This ensures it retains its shape while still being soft enough for a dusting of powdered sugar on top.

        Reasons You'll Love This Cake
        Moist and fluffy texture thanks to yogurt
Rich vanilla flavor enhanced by almond extract
Versatile for any occasion or celebration

      

The Benefits of Yogurt in Baking

Using plain Greek yogurt in this cake not only adds moisture but also contributes to its fluffy texture. Yogurt interacts with the baking powder and baking soda, helping the cake rise beautifully. The acidity in yogurt also tenderizes the flour, resulting in a cake that feels light and airy on the palate. If you're ever in a pinch and don't have Greek yogurt, you can substitute with regular yogurt, but be sure to use one that is plain and not overly sweetened.

Another benefit of using yogurt is the nutritional aspect. It adds a boost of protein to the cake, which can help make a slice feel more satisfying. Pairing yogurt with sugar creates a balanced sweetness that acts as a great base for the rich vanilla and almond flavors. Whenever I bake this cake, I like to experiment with different yogurt brands, as each can subtly alter the cake’s flavor profile due to their varying cultures.

Flavor Enhancements and Variations

The harmony of vanilla and almond flavors in this cake is a highlight. If you wish to deepen the flavor complexity, consider adding the zest of a lemon or orange into the batter. The citrus can cut through the richness, providing a delightful contrast without overwhelming the original flavor. I also love to add a handful of chopped almonds to the batter for an extra crunch and nutty flavor, but be mindful not to overmix once they’re added to maintain the cake’s airy texture.

For those looking to make this cake a bit more indulgent, a frosting or glaze can elevate it further. A simple vanilla glaze made from powdered sugar and a splash of milk can complement the existing flavors beautifully. Alternatively, you could use a cream cheese frosting infused with almond extract. If you’re planning to serve it at a special occasion, you can add fresh fruit or edible flowers on top for a stunning presentation.

Ingredients

Gather these ingredients to create a delicious Vanilla Almond Yogurt Cake:

Ingredients

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

With these ingredients ready, you'll be all set to bake a delightful cake!

Instructions

Follow these steps to bake your Vanilla Almond Yogurt 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, whisk together the yogurt, sugar, eggs, vegetable oil, vanilla extract, and almond extract until smooth.

Combine Dry Ingredients

In another bowl, mix the flour, baking powder, baking soda, and salt.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Bake the Cake

Pour the batter into the prepared cake pan and bake for 35-40 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. Dust with powdered sugar if desired before serving.

Now that you've baked your cake, enjoy every last bite!

Pro Tips

For added flair, consider serving the cake with fresh berries or a dollop of whipped cream.

Storage Tips

This Vanilla Almond Yogurt Cake stores exceptionally well, which is one of the reasons I love making it ahead of time. Once the cake is completely cooled, wrap it tightly in plastic wrap and keep it in the fridge for up to a week. If you want to keep it longer, consider freezing it! Just slice the cake and wrap individual pieces securely in plastic wrap before placing them in an airtight container. It can last in the freezer for about three months.

When ready to enjoy a slice, simply thaw it at room temperature for a couple of hours. If you prefer a warm cake, pop a slice in the microwave for about 10–15 seconds. This will help revive its moist texture, making it taste freshly baked even after being frozen.

Common Issues and Solutions

If you find that your cake is dense or does not rise properly, it might be due to either overmixing the batter or incorrect measuring of flour. When you combine the wet and dry ingredients, stir gently until just combined—it's okay if there are a few lumps. Additionally, be sure to spoon and level the flour rather than scooping directly from the bag, which can compact the flour and lead to using too much in the recipe.

Another issue could be without a properly preheated oven or if your baking powder has expired. Always verify the freshness of your leavening agents by adding a bit to warm water; if it fizzes, it's still good to use. To check for doneness, the cake should be golden with a slight spring when touched, and a toothpick should come out clean or with a few crumbs attached.

Questions About Recipes

→ Can I use non-Greek yogurt?

Yes, but Greek yogurt gives the cake a richer texture and moisture.

→ How do I store leftovers?

Store leftover cake in an airtight container at room temperature for up to 3 days.

→ Can I freeze this cake?

Absolutely! Wrap it well in plastic wrap and foil, and it can be frozen for up to 2 months.

→ What can I substitute for almond extract?

You can use more vanilla extract or even a splash of an alternative flavor like coconut extract.