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 ½ cups all-purpose flour; 1 cup almond flour; 1 cup granulated sugar; 1 cup plain Greek yogurt; ½ cup unsalted butter, softened; 3 large eggs; 1 ½ tsp baking powder; 1 tsp baking soda; 1 tsp vanilla extract; ½ tsp almond extract; ¼ tsp salt; 1 cup powdered sugar; 2-3 tbsp milk; ½ tsp almond extract

Highlighted under: Baking & Desserts

I absolutely love baking this Vanilla Almond Yogurt Cake, as it's a delightful twist on a classic dessert. The combination of creamy yogurt and nutty almond flour creates a moist cake that has a lovely crumb. It’s perfect for any occasion, be it a cozy family gathering or a casual tea party with friends. The hint of vanilla brings everything together beautifully, making each slice a sweet indulgence. I often find myself reaching for a second piece without hesitation!

Created by

Marianne Hughes

Last updated on 2026-01-16T00:58:12.790Z

Baking this Vanilla Almond Yogurt Cake was a delightful experience that filled my kitchen with a heavenly aroma. I started by incorporating Greek yogurt, which not only made the cake moist but also added a protein boost. I experimented by using almond extract instead of vanilla for a subtle nutty flavor.

I found that letting the cake cool completely before frosting it with a light almond glaze made a significant difference in flavor. Each bite delivered a satisfying balance of sweetness and richness that I can't resist sharing with everyone!

        Why You'll Love This Recipe
        Delightfully moist texture thanks to yogurt
The nutty aroma of almonds enhances every bite
Perfect for a delicious breakfast or indulgent dessert

      

Creating the Perfect Texture

The role of yogurt in this Vanilla Almond Yogurt Cake cannot be overstated. It not only adds moisture but also contributes to the cake's tender crumb. For best results, use full-fat Greek yogurt. If you're looking to lower the fat content, a non-fat version can work, but it may alter the texture slightly, leading to a denser cake. The addition of almond flour enhances the cake's nuttiness while maintaining a light texture, striking a balance that's both satisfying and delightful.

When mixing the wet ingredients, it's crucial to cream the butter and sugar until the mixture is light and fluffy. This step incorporates air, which is essential for a cake that rises beautifully. Aim for a pale yellow color and a smooth consistency. Over creaming can cause the cake to become dry, while undermixing can result in a dense texture. Always take care to combine until just incorporated when adding wet and dry ingredients to avoid overworking the batter.

Glazing Like a Pro

The glaze for this cake brings an extra layer of flavor that beautifully complements the almond notes. To achieve the perfect glaze consistency, start with 2 tablespoons of milk and whisk until combined. If your glaze is too thick, gradually add more milk. You want it to be pourable but still thick enough to coat the back of a spoon. Drizzling the glaze over the cooled cake allows it to set nicely, creating a beautiful, shiny finish.

For added flair, consider garnishing the glazed cake with sliced almonds or fresh fruits, like berries. They not only enhance the visual appeal but also add a refreshing contrast to the moist cake. If you want a more pronounced almond flavor, using a dash of almond extract in the glaze as prescribed can elevate the taste experience further. Just remember that a little goes a long way!

Ingredients

Ingredients for Vanilla Almond Yogurt Cake

For the Cake

1 ½ cups all-purpose flour
1 cup almond flour
1 cup granulated sugar
1 cup plain Greek yogurt
½ cup unsalted butter, softened
3 large eggs
1 ½ tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
½ tsp almond extract
¼ tsp salt

For the Glaze

1 cup powdered sugar
2-3 tbsp milk
½ tsp almond extract

Preparation Notes

Instructions

How to Make Vanilla Almond Yogurt Cake

Prepare the Oven and Pans

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper.

Mix Wet Ingredients

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add Greek yogurt, eggs, vanilla extract, and almond extract. Mix until well combined.

Combine Dry Ingredients

In another bowl, sift together all-purpose flour, almond flour, baking powder, baking soda, and salt.

Combine Mixtures

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

Bake the Cake

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

Make the Glaze

While the cake is baking, whisk together the powdered sugar, milk, and almond extract in a small bowl until smooth.

Cool and Glaze the Cake

Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Drizzle the glaze over the cooled cake.

Serving Suggestions

Pro Tips

For an extra touch, serve with fresh berries or a dollop of whipped cream. If you're a fan of chocolate, try adding some chocolate chips to the batter for a decadent twist!

Make-Ahead Tips

This Vanilla Almond Yogurt Cake can be made a day in advance, making it an ideal candidate for busy schedules. Once baked and cooled, wrap the cake tightly in plastic wrap to preserve its moisture. It can be stored at room temperature for up to three days or refrigerated for up to a week. To serve after refrigeration, let the cake sit at room temperature for 30 minutes to return to its optimal texture before glazing.

If you want to prepare the cake batter ahead of time, you can do so, but I recommend baking it within a few hours for the best rise. Refrigerating the batter can interfere with the leavening action of the baking powder and baking soda, leading to a less fluffy cake. Alternatively, prepared batter can be frozen in a covered container for up to a month—just thaw overnight in the fridge before baking.

Common Issues and Fixes

Baking can sometimes be finicky, and here are some common pitfalls to watch for. If your cake sinks in the middle, it could be due to underbaking or an inadequate rise from creaming the butter and sugar. Ensure your oven is calibrated correctly and test for doneness with a toothpick well before the 30-minute mark, especially if you’re using a convection oven, which may cook faster.

Another issue could be a dry cake, often a result of overbaking or not measuring flour accurately. If you suspect your flour is packed down in the measuring cup, try spooning it into the cup instead. To counteract dryness, serve pieces with a dollop of whipped cream or blend it into a trifle for a delicious twist!

Questions About Recipes

→ Can I substitute regular yogurt with a dairy-free version?

Yes, a dairy-free yogurt works well in this recipe without compromising the texture.

→ How long can I store the leftover cake?

Keep it 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?

Absolutely! Wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

→ What can I use instead of almond flour?

If you need a nut-free option, you can use an equal amount of all-purpose flour or a gluten-free flour blend.