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 sugar; 3 large eggs; 1/2 cup unsalted butter, melted; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup powdered sugar; 2 tablespoons milk; 1/2 teaspoon almond extract

Highlighted under: Baking & Desserts

I have always loved the delightful combination of vanilla and almond, and this Vanilla Almond Yogurt Cake brings that magic to life. The use of yogurt makes it incredibly moist, while the almond extract adds a lovely warmth. It’s perfect for breakfast or as a light dessert. I've tailored this recipe to ensure it's easy to whip up, and I can't wait for you to enjoy it as much as I do. Trust me, once you try a slice, you'll be hooked!

Created by

Eden Clarke

Last updated on 2026-01-15T23:07:26.008Z

When I first made this cake for a family gathering, I was amazed at how quickly it disappeared. Everyone loved the lightness and flavor, but what really stood out was how easy it was to prepare. The yogurt keeps the cake moist, and the almond extract provides a fantastic depth of flavor. I’m always shocked at how something so simple can impress so many!

One tip I learned along the way is to ensure all your ingredients are at room temperature before mixing. This helps the cake rise beautifully and results in an even texture. I’ve tried this recipe several times, and it never ceases to amaze me!

        Why You Will Love This Recipe
        Moist and tender crumb thanks to yogurt
Lovely balance of vanilla and almond flavors
Ideal for both breakfast or dessert enjoyment

      

Understanding the Ingredients

The star of this Vanilla Almond Yogurt Cake is undoubtedly the yogurt. It adds moisture and tanginess, resulting in a crumb that is both tender and delightful. You can choose between full-fat or low-fat yogurt, but keep in mind that full-fat will yield a richer texture. If you're in need of a dairy-free option, unsweetened almond yogurt works wonderfully as a substitute, maintaining the essence of almond flavor while providing that same moist quality.

Both vanilla and almond extracts play crucial roles in flavor development. While vanilla provides a familiar sweetness, almond extract introduces complexity with its nutty undertones. When measuring extracts, use a clear measuring spoon to ensure accuracy. If you're looking for an intensified almond flavor, feel free to slightly increase the almond extract—just remember that a little goes a long way!

Baking Tips for Success

To achieve the perfect rise, it's essential to ensure your baking powder is fresh. Old or expired baking powder can lead to dense cakes that don't rise properly. To test its potency, simply add a teaspoon of baking powder to a cup of hot water. If it bubbles vigorously, you’re good to go! Otherwise, it’s time to restock your baking supplies before starting this recipe.

When preparing your cake pan, I recommend lining the bottom with parchment paper in addition to greasing it. This provides extra assurance that your cake will release smoothly. After pouring in the batter, give the pan a gentle tap against your counter. This technique eliminates any air bubbles, contributing to an even bake and a beautiful texture. Watch for the edges to turn golden brown, indicating that your cake is likely baked to perfection.

Ingredients

For the Cake

1 cup plain yogurt
1 cup sugar
3 large eggs
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt

For the Glaze (optional)

1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon almond extract

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 bowl, whisk together yogurt, sugar, and eggs until smooth. Stir in melted butter, vanilla extract, and almond extract.

Combine Dry Ingredients

In another bowl, sift together flour, baking powder, and salt.

Combine Wet and Dry

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

Bake the Cake

Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Optionally, mix powdered sugar, milk, and almond extract for a glaze.

Pro Tips

For an extra flavor boost, you can add sliced almonds on top of the batter before baking.

Serving Suggestions

This Vanilla Almond Yogurt Cake is incredibly versatile when it comes to serving. For breakfast, consider pairing a slice with fresh fruit or a dollop of whipped cream for added indulgence. It also makes a delightful afternoon snack alongside a cup of tea or coffee. For a more festive touch, top each slice with sliced almonds or a sprinkle of powdered sugar—this simple addition makes a world of difference in presentation and enjoyment.

If you're aiming for a dessert experience, serve it warm with a scoop of vanilla ice cream. The heat from the cake will slightly melt the ice cream, creating a delicious harmony of flavors. Additionally, feel free to try drizzling the cake with honey or maple syrup to amplify the sweetness and add richness. These small tweaks can elevate a simple home-baked cake into a crowd-pleasing treat.

Storage and Make-Ahead Tips

To keep your Vanilla Almond Yogurt Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, it freezes well. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or bag. They can be frozen for up to three months. Just be sure to label the container with the date so you’re not guessing later on.

When you're ready to enjoy a frozen slice, simply transfer it to the fridge to thaw overnight, or if you're in a hurry, you can warm it in the microwave for about 20-30 seconds. This method revives its moist texture beautifully. If you want to reinvigorate the top, add a light glaze after warming, and you've got a cake that tastes freshly baked!

Questions About Recipes

→ Can I substitute Greek yogurt for plain yogurt?

Yes, Greek yogurt can be used in place of plain yogurt for a creamier texture.

→ How can I store leftovers?

Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for a week.

→ Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance and glaze it just before serving.

→ Is it possible to freeze this cake?

Yes, you can freeze the unglazed cake for up to 3 months. Just be sure to wrap it well to avoid freezer burn.