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 plain yogurt; 1 cup sugar; 1/2 cup vegetable oil; 3 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1/2 cup almond flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; Sliced almonds for garnish; Powdered sugar for dusting (optional)

Highlighted under: Baking & Desserts

I absolutely love baking cakes that are not only delightful and delicious but also easily adaptable, and this Vanilla Almond Yogurt Cake is one of my top choices. The use of yogurt keeps the cake incredibly moist while the almond flour adds a rich, nutty flavor that pairs perfectly with the sweet vanilla. I've made this cake for various occasions, and it never fails to impress. With its decadent taste and light texture, it becomes a favorite in my home, eagerly enjoyed by family and friends.

Created by

Lila Morgan

Last updated on 2026-01-15T22:46:13.198Z

When I first made this Vanilla Almond Yogurt Cake, I was amazed at how simple yet rewarding the process was. The balance of yogurt provides a tender crumb while enhancing the cake's flavor with every bite. I recommend letting the cake cool completely before slicing; this helps maintain its structure and ensures each piece is perfectly shaped and delicious.

One of my favorite tips is to use high-quality vanilla extract; it makes a noticeable difference in flavor. Additionally, adding a sprinkle of sliced almonds on top before baking gives it a lovely crunch that complements the soft, moist cake beautifully. Trust me, this cake will become a staple in your baking repertoire!

        Why You Will Love This Recipe
        Moist cake infused with rich almond flavor
Light texture complemented by creamy yogurt
Versatile and perfect for any occasion

      

Understanding Ingredients

The combination of plain yogurt and oil is key to achieving the moistness that makes this cake so delightful. Yogurt not only contributes moisture but also adds a slight tang that beautifully balances the sweetness of the sugar. If you're looking for a substitute for yogurt, a combination of sour cream and milk can work, though Greek yogurt will yield an even denser, creamier texture.

Almond flour plays an essential role in the flavor profile of this cake. Its high fat content gives the cake a rich, tender texture, while also enhancing the cake's nutty nuances. If you're avoiding nuts, you can replace almond flour with an equal amount of all-purpose flour; however, this will alter the flavor and texture, reducing the cake's unique character.

Baking Techniques

When combining your wet and dry ingredients, it's crucial to mix just until combined. Over-mixing can activate gluten in the flour, resulting in a denser cake. Aim for a batter that is slightly lumpy—this will promote that light, airy texture we desire. Keeping the mixing gentle is key, so consider using a rubber spatula to fold the ingredients together.

Baking times can vary due to your oven's calibration and the material of your baking pan. I recommend setting a timer for 25 minutes, then checking for doneness using a toothpick. You're looking for a clean pick, but not overbaking—golden edges and a springy top are good visual cues. If the edges start to brown too much, you can tent the cake with aluminum foil to ensure an even bake.

Serving and Variations

Once baked and cooled, this Vanilla Almond Yogurt Cake is incredibly versatile. You can elevate its taste by serving it with a dollop of whipped cream or a scoop of vanilla ice cream for indulgence. Fresh berries or a drizzle of honey can also add a delightful contrast and extra freshness, making each slice visually appealing and flavorful.

If you're looking to personalize the cake, you can experiment by adding citrus zest or spices like cinnamon to enhance the flavor profile. For a chocolate twist, consider folding in mini chocolate chips. Additionally, this cake stores well in an airtight container at room temperature for up to three days, or you can freeze individual slices for up to a month, making it perfect for future gatherings.

Ingredients

Cake Ingredients

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

Topping Ingredients

Sliced almonds for garnish
Powdered sugar for dusting (optional)

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, whisk together the yogurt, sugar, oil, eggs, and vanilla extract until smooth.

Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid over-mixing to keep the cake light.

Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake in the oven for about 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. Once cooled, slice and serve with sliced almonds on top.

Pro Tips

For added flavor, consider mixing in lemon zest or using almond extract in place of some of the vanilla. Enjoy with fresh berries for a delightful twist!

Storage Tips

After allowing the Vanilla Almond Yogurt Cake to cool completely, store it in an airtight container to retain its moisture. If you see any signs of drying out, a simple trick is to place a slice of bread in the container with the cake; the bread helps absorb excess air and keeps the cake soft. Alternatively, you can wrap slices in plastic wrap followed by aluminum foil for freezing.

If you do decide to freeze, I recommend slicing the cake before freezing so you can enjoy it in convenient portions later. When ready to eat, simply let the slices thaw at room temperature for about an hour; this helps maintain the cake's texture and flavor.

Common Troubleshooting

If your cake sinks in the center, it may have been underbaked or overmixed. Be sure to check for doneness thoroughly with a toothpick and avoid excessive mixing after combining the wet and dry ingredients. Using room temperature ingredients can also help in achieving a cake that rises evenly.

Another issue could be an overly dense texture if the almond flour is not sifted. Sifting helps integrate air into the dry ingredients, promoting a lighter cake. Always measure your flours accurately by spooning them into a measuring cup and leveling off with a knife—using a kitchen scale can provide the most consistent results.

Flavor Enhancements

To enhance the flavor of the Yogurt Cake, consider infusing the yogurt with vanilla bean seeds or a splash of almond extract for a more intense almond taste. If you're experimenting with flavors, consider swapping out some of the sugar for brown sugar, which adds a deeper, molasses-like flavor that complements the nuttiness.

For a touch of elegance, serve your cake brushed with a simple syrup flavored with vanilla or almond liqueur. This will not only add moisture but also a subtle additional flavor dimension to each bite.

Questions About Recipes

→ Can I use Greek yogurt instead of regular yogurt?

Yes, Greek yogurt will work well and can even make the cake richer and denser.

→ How can I store the cake?

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

→ Can I freeze this cake?

Yes, you can freeze the unfrosted cake for up to 3 months. Just make sure to wrap it well in plastic wrap.

→ What can I serve with the cake?

This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.