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: 2 cups all-purpose flour; 1 cup Greek yogurt; 1 cup sugar; 1/2 cup unsalted butter, softened; 3 large eggs; 2 teaspoons almond extract; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; Sliced almonds; Powdered sugar; Fresh berries

Highlighted under: Baking & Desserts

I always find comfort in baking, and this Vanilla Almond Yogurt Cake has become a favorite in my kitchen. The combination of creamy yogurt and fragrant almond extract creates a moist and flavorful cake that is perfect for any occasion. I love to serve it with fresh fruit or a dollop of whipped cream to elevate the experience. It's an easy recipe that yields impressive results, making it great for both novice bakers and seasoned pros looking for something delightful and straightforward.

Created by

Kayla Monroe

Last updated on 2026-01-15T23:16:11.713Z

When I first experimented with yogurt in cakes, I was skeptical about how it would turn out. However, I quickly learned that yogurt not only keeps the cake moist but also adds a subtle tang that balances well with sweetness. In this Vanilla Almond Yogurt Cake, the juicy texture comes from using Greek yogurt, which I find incredibly effective.

As I baked this cake, I made sure to fold in the almond extract gently, allowing the flavor to infuse throughout. For an extra touch, I sometimes sprinkle sliced almonds on top before baking, which creates a wonderful crunch that contrasts beautifully with the soft cake interior. It’s one of those recipes that I always come back to.

        Why You'll Love This Recipe
        Moist and tender crumb thanks to Greek yogurt
Delicate almond flavor enhances the vanilla base
Perfect for brunch, dessert, or just because

      

The Role of Yogurt in Baking

Using Greek yogurt in this Vanilla Almond Yogurt Cake is essential for achieving that moist and tender crumb. The yogurt not only helps retain moisture but also adds a slight tanginess that balances the sweet flavors of the cake. I recommend using full-fat Greek yogurt for the best results, as it enhances the richness of the cake without adding excess oil or butter.

Another benefit of incorporating yogurt is its ability to create a lighter texture due to the proteins in dairy. This cake rises beautifully, giving you a fluffy interior. If you don't have Greek yogurt on hand, a regular plain yogurt can be substituted, but keep in mind that the cake may not be as rich and might need a touch more flour to maintain structure.

Flavor Enhancements

The combination of almond and vanilla extracts in this recipe is key to building depth in flavor. Almond extract is quite potent, so be mindful not to exceed the quantity listed in the recipe unless you truly love its essence. I suggest tasting your batter before baking and adjusting the extract quantities if you want a more pronounced flavor profile.

To customize flavor further, consider adding citrus zest, like lemon or orange, which can brighten the overall taste of the cake. About a tablespoon of freshly grated zest will elevate the aroma and complement the almond without overpowering it. Just be sure to incorporate it into the wet ingredients for even distribution.

Serving and Storage Tips

This Vanilla Almond Yogurt Cake is incredibly versatile for serving. It pairs wonderfully with fresh berries, which add color and a necessary freshness against the cake’s richness. For an extra special touch, serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream.!

If you plan to make the cake ahead of time, it can be stored at room temperature for up to three days, wrapped in plastic wrap or stored in an airtight container. For longer storage, freeze individual slices. Just wrap them well in plastic and aluminum foil, and they can last for up to three months. Thaw slices at room temperature or microwave for a few seconds to enjoy a quick treat!

Ingredients

Ingredients for Vanilla Almond Yogurt Cake

For the Cake

2 cups all-purpose flour
1 cup Greek yogurt
1 cup sugar
1/2 cup unsalted butter, softened
3 large eggs
2 teaspoons almond extract
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

For Garnish (Optional)

Sliced almonds
Powdered sugar
Fresh berries

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

Combine Dry Ingredients

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

Combine and Bake

Gradually add the dry mixture to the wet ingredients, stirring until just combined. Pour into the prepared pan and smooth the top. Optionally, sprinkle sliced almonds on top.

Bake

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.

Serve

Once cooled, dust with powdered sugar and serve with fresh berries or just enjoy it plain!

Store leftovers in an airtight container to enjoy later!

Pro Tips

For added moisture, you can brush the cooled cake with a simple syrup made of equal parts sugar and water. This pairs well with the flavors of almond and vanilla.

Troubleshooting Common Issues

If your cake doesn’t rise as expected, check the freshness of your baking powder and baking soda. These leavening agents start losing their effectiveness over time, which can lead to dense baked goods. You can test them by adding a little vinegar or lemon juice to a mixture of baking soda or baking powder in water; it should fizz vigorously.

Another common issue could be overmixing the batter. When you combine the wet and dry ingredients, stir until they are just blended. Overmixing can cause gluten development, making the cake tough instead of tender. Look for a few remaining flour spots in the batter; that’s perfectly okay.

Scaling the Recipe

If you need a larger cake, this Vanilla Almond Yogurt Cake can easily be doubled. Just ensure you have a larger mixing bowl and possibly a larger cake pan, or you can divide the batter into two 9-inch round pans for a layered cake. Keep an eye on the baking time, as it may vary slightly if you’re using multiple pans.

For smaller gatherings, you can halve the recipe without issue. Use a smaller cake pan, such as 6-inch, to keep the same thickness and baking time; start checking for doneness a few minutes earlier. This scaling flexibility makes it easy to adjust the recipe to suit your needs.

Ingredient Substitutions

If you are looking for a dairy-free version of this cake, consider using coconut yogurt in place of Greek yogurt and a dairy-free butter substitute. This can change the flavor slightly but can produce a deliciously moist cake that suits dietary needs.

For a lower-sugar option, you can substitute the sugar with an equal amount of a sweetener like honey or maple syrup, although adjustments in liquid ingredients may be necessary. Reduce the yogurt slightly to maintain the texture while achieving the desired sweetness.

Questions About Recipes

→ Can I use non-dairy yogurt?

Yes, non-dairy yogurts can usually be substituted in equal amounts, resulting in a delicious vegan version!

→ How do I know when the cake is done?

The cake should be golden brown and a toothpick inserted into the center should come out clean.

→ Can I make this cake ahead of time?

Absolutely! The cake keeps well for up to three days when stored in an airtight container at room temperature.

→ Is this cake suitable for freezing?

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