Vanilla Almond Yogurt Cake

Name: Vanilla Almond Yogurt Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup plain yogurt; ½ cup sugar; ½ cup vegetable oil; 3 large eggs; 1 tablespoon vanilla extract; 1 teaspoon almond extract; 2 teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 1 cup powdered sugar; 2 tablespoons butter, softened; 1 tablespoon milk; ½ teaspoon vanilla extract; ¼ teaspoon almond extract

Highlighted under: Baking & Desserts

I love making this Vanilla Almond Yogurt Cake for gatherings. The combination of creamy yogurt with almond extract creates a rich and moist cake that everyone adores. It’s the perfect balance between sweet and tangy, and it’s surprisingly easy to prepare. I find that using yogurt not only keeps the cake tender but also adds a delightful depth of flavor. It’s always a hit at parties and most definitely a recipe I cherish.

Created by

Skylar Jennings

Last updated on 2026-01-15T23:04:20.025Z

When I first experimented with this cake, I was surprised by how well the yogurt contributed to its texture. While many recipes call for butter, using yogurt made it lighter without compromising on flavor. The almond extract pairs beautifully with vanilla, creating a comforting aroma that fills the kitchen as it bakes.

Another secret I discovered is letting the cake cool completely before frosting. This keeps the frosting intact and allows the flavors to meld, creating a harmonious dessert. The end result is a cake that not only looks stunning but also tastes divine.

        Why You'll Love This Recipe
        Moist and tender cake thanks to yogurt as a key ingredient
Delicate balance of vanilla and almond flavors
Quick to prepare with minimal cleanup required

      

Understanding Yogurt's Role

Using yogurt in this Vanilla Almond Yogurt Cake is not just for moisture; its acidity helps activate the baking soda, creating a tender crumb. The yogurt's creaminess also contributes to the cake's rich texture, making each slice delightfully fluffy. When selecting yogurt, opt for plain, unsweetened varieties to maintain the balance of flavors and ensure the cake doesn't become overly sweet.

Additionally, substituting Greek yogurt for regular yogurt can intensify the creaminess and add extra protein, which might be a consideration for those looking to enhance the nutritional profile of this cake. Just keep in mind that Greek yogurt is thicker, so you may need to thin it slightly with a splash of milk or water before incorporating it into the batter.

Frosting Tips and Variations

The frosting for this cake is a simple yet decadent blend of powdered sugar, butter, and extracts that perfectly complements the almond and vanilla flavors of the cake. For a lighter texture, consider whipping the butter until it's fluffy before gradually adding the powdered sugar. This additional aeration gives the frosting a deliciously smooth consistency, making it easy to spread.

For a twist on the classic, you can infuse the frosting with flavors such as orange zest or switch out the almond extract for other flavors like hazelnut or coconut. Adding a pinch of sea salt to the frosting can also enhance the sweetness and bring out the cake's flavors even more.

Storing and Serving Suggestions

Once the cake is baked and cooled, store it in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerating it can extend its freshness for up to a week. You may find the flavors deepen and improve after a day, making it a fantastic make-ahead option for gatherings.

To serve, I recommend letting the cake come to room temperature from the refrigerator for the best texture and flavor. This Vanilla Almond Yogurt Cake pairs beautifully with fresh berries or a dollop of whipped cream, adding a fresh contrast to the cake's richness.

Ingredients

Gather the following ingredients to make this delicious Vanilla Almond Yogurt Cake.

Cake Ingredients

1 ½ cups all-purpose flour
1 cup plain yogurt
½ cup sugar
½ cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
1 teaspoon almond extract
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt

Frosting Ingredients

1 cup powdered sugar
2 tablespoons butter, softened
1 tablespoon milk
½ teaspoon vanilla extract
¼ teaspoon almond extract

Make sure to measure your ingredients accurately for the best results!

Instructions

Follow these instructions carefully 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.

Mix Dry Ingredients

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

Combine Wet Ingredients

In another bowl, beat the sugar and eggs until light. Add the yogurt, oil, vanilla, and almond extracts, mixing until well combined.

Combine Mixtures

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

Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Prepare the Frosting

While the cake cools, whip together the frosting ingredients until smooth and creamy.

Frost the Cake

Once the cake is completely cool, spread the frosting evenly over the top. Optionally, decorate with sliced almonds.

Slice and enjoy your delicious Vanilla Almond Yogurt Cake!

Pro Tips

For an extra touch, consider adding sliced almonds on top of the frosting as a decoration or serving it with fresh berries.

Troubleshooting Common Issues

If the cake doesn't rise as expected, it may be due to expired baking powder or baking soda. Always check the freshness of these ingredients; use a teaspoon of baking powder in a glass of water to see if it bubbles. If your cake is too dense, it could be over-mixed; aim to combine wet and dry ingredients just until you can no longer see flour. This will keep your cake tender and fluffy.

Additionally, if you find the cake domes too much during baking, try lowering the oven temperature to 325°F (160°C) and extending the bake time by about 5-10 minutes. This slower bake can help set the structure before further rising occurs.

Scaling the Recipe

This recipe can easily be scaled up for larger gatherings. Simply double the ingredients for a larger 9x13 inch pan, adjusting the baking time accordingly. Start checking for doneness at the 40-minute mark, as larger cakes typically need more time in the oven. Likewise, if you want to scale down, you can halve the recipe and use smaller pans, such as two 6-inch round pans, for a charming layered cake.

Don't forget to adjust your frosting proportions as well. A double batch will be perfect for a layered cake, while a smaller batch can suffice for single-layer cakes. This flexibility allows you to cater to your party size without compromising on flavor.

Presentation Ideas

For an elegant touch when serving your Vanilla Almond Yogurt Cake, consider using a simple powdered sugar dusting on top instead of frosting. This gives a delicate appearance while allowing the cake's flavor to shine through. Additionally, you can create a vibrant fruit coulis with berries or serve the cake with a fresh fruit garnish.

For those who love a bit of crunch, topping the frosted cake with sliced almonds not only adds visual appeal but enhances the almond flavor as well. If you're feeling adventurous, you can even toast the almonds lightly before adding them as a topping for a richer, nuttier flavor.

Questions About Recipes

→ Can I use low-fat yogurt?

Yes, low-fat yogurt works well, but it may slightly alter the cake's texture.

→ How should I store leftover cake?

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

→ Can I freeze the cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months.

→ What can I substitute for almond extract?

If you prefer, you can use an equal amount of additional vanilla extract instead.