Vanilla Almond Yogurt Cake

Name: Vanilla Almond Yogurt Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 cup plain yogurt; 1 cup granulated sugar; 3 large eggs; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup all-purpose flour; 1 cup almond flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup almond slivers (for topping)

Highlighted under: Baking & Desserts

We absolutely love this Vanilla Almond Yogurt Cake! It’s such a delightful treat that perfectly balances the flavors of creamy yogurt, sweet vanilla, and crunchy almonds. I find the yogurt adds a wonderful moisture to the cake while also elevating the crumb texture, making it incredibly tender. This recipe is perfect for a cozy gathering or even just to enjoy a slice with your afternoon tea. Plus, it’s so easy to make – you won’t believe how quickly it comes together!

Created by

Tessa Wright

Last updated on 2026-01-15T22:49:10.310Z

I remember the first time I tried to make this Vanilla Almond Yogurt Cake; I was hesitant but excited. The combination of vanilla and almond is classic, yet adding yogurt creates such a unique flavor and moistness that it's become a staple in my kitchen. The best part is how quickly it rises in the oven, filling the air with this heavenly aroma.

While baking, I learned that the yogurt not only helps with texture but also prevents the cake from becoming too dry. Each slice turns out soft and fluffy. Don’t skip the almond slivers on top; they add a lovely crunch and enhance the overall flavor beautifully!

        Why You Will Love This Recipe
        Deliciously moist cake thanks to yogurt
Decadent vanilla flavor paired with almond crunch
Quick and simple baking process

      

The Role of Yogurt

The use of plain yogurt in this Vanilla Almond Yogurt Cake is not just for moisture; it also enhances the cake's flavor and crumb structure. The acidity in yogurt reacts with baking soda, which helps the cake rise beautifully while keeping it tender. If you're looking for a non-dairy alternative, unsweetened almond or coconut yogurt can work well, but keep in mind they may slightly alter the flavor profile.

When incorporating yogurt, be sure it's at room temperature. This allows for better emulsion with the other wet ingredients, ensuring a smooth batter. A smooth batter translates to an even bake and a consistent texture throughout the cake.

Perfecting the Almond Crunch

The almond slivers on top of the cake not only add visual appeal but also introduce a delightful crunch. For an extra layer of flavor, consider toasting the almond slivers in a dry skillet over medium heat for 3-4 minutes until they are golden and aromatic. Just be cautious, as they can burn quickly!

If you're out of almond slivers, you can substitute with chopped walnuts or pecans. However, keep the texture in mind; almond slivers provide a unique lightness that complements the moist cake perfectly as opposed to heavier nuts.

Storage and Serving Suggestions

This Vanilla Almond Yogurt Cake is ideal for make-ahead preparation. After baking, you can wrap and store it in the refrigerator for up to five days. For longer storage, consider freezing individual slices. Wrap them tightly in plastic wrap and aluminum foil, and they can last up to three months in the freezer. When you're ready to enjoy, simply thaw at room temperature for a couple of hours or reheat in the oven at a low temperature.

For serving, I love pairing this cake with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh berries on the side can also complement the richness of the cake while adding a refreshing tartness. Feel free to dust it with powdered sugar for an elegant touch!

Ingredients

For the Cake

1 cup plain yogurt
1 cup granulated sugar
3 large eggs
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup almond flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup almond slivers (for topping)

Instructions

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Mix Wet Ingredients

In a large mixing bowl, whisk together the yogurt, sugar, eggs, vegetable oil, and vanilla extract until smooth.

Combine Dry Ingredients

In another bowl, mix the all-purpose flour, almond flour, baking powder, baking soda, and salt.

Combine Both Mixtures

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

Bake the Cake

Pour the batter into the prepared cake pan and smooth the top. Sprinkle almond slivers on top, then bake for 30 minutes or until a toothpick inserted into 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. Slice and enjoy!

Pro Tips

For an extra touch, consider drizzling a little honey over each slice just before serving. It's a delightful sweet addition that complements the flavors perfectly.

Baking Tips

Ensuring accurate measurements is key to baking success. For precise measuring, use a kitchen scale for the flour, as it can pack down and lead to an overly dry cake if measured by volume alone. The ideal consistency of your batter should be thick but pourable, so adjust the flour slightly if needed, or add a splash more yogurt for added moisture.

Make sure your oven is properly preheated before baking the cake. You can test your oven's accuracy with an oven thermometer; this helps ensure the cake bakes evenly and achieves that lovely golden color on the edges.

Variations and Flavor Enhancements

If you're craving a different flavor profile, consider adding citrus zest, such as lemon or orange, to the batter. This will infuse the cake with a bright, refreshing twist that pairs well with the nutty notes from the almond flour. A teaspoon of almond extract can also deepen the almond flavor without overpowering the vanilla.

Another great variation is to create a swirl with fruit purée. Simply pour half the batter into the pan, drop spoonfuls of your favorite fruit purée (like raspberry or peach) on top, and then swirl gently with a knife before adding the remaining batter. This not only adds flavor but also creates a beautiful marbled effect!

Questions About Recipes

→ Can I use Greek yogurt instead of plain yogurt?

Yes, Greek yogurt works beautifully and will give the cake a slightly richer flavor.

→ How should I store the leftovers?

Store leftover cake in an airtight container in the refrigerator for up to 3 days.

→ Can I substitute other nuts for almonds?

Absolutely! Pecans or walnuts would be great alternatives if you prefer different flavors.

→ What can I serve with this cake?

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat.