Vanilla Almond Yogurt Cake
Highlighted under: Baking & Desserts
I absolutely adore this Vanilla Almond Yogurt Cake! The moist texture paired with the delicate flavors of almond and vanilla makes for an irresistible treat. I often serve this cake at gatherings, and it never fails to impress my guests. The yogurt adds a lovely richness without being overly sweet, allowing the flavors to shine through. Trust me, once you bake this cake, you'll want to share it with everyone you know—it's simply that good!
When I first experimented with yogurt in baking, I was amazed by the transformation it brought to the cake. This Vanilla Almond Yogurt Cake became a favorite in my kitchen. The yogurt keeps the cake incredibly moist, and I’ve found that using Greek yogurt gives it an extra protein boost without sacrificing flavor.
Another thing I love about this recipe is how accessible it is. With just a few simple ingredients and minimal effort, you can create a dessert that looks and tastes gourmet. It’s perfect for a cozy afternoon tea or a comforting family dessert, and I assure you, every bite is worth savoring!
Why You Will Love This Vanilla Almond Yogurt Cake
- Moist and fluffy texture thanks to yogurt
- Delicate almond flavor perfectly balanced with vanilla
- Quick and easy to make, perfect for any occasion
Understanding Your Ingredients
The key ingredient in this Vanilla Almond Yogurt Cake is the Greek yogurt, which not only adds moisture but also creates a tender crumb. The acidity of the yogurt interacts with the baking soda and baking powder, helping the cake rise beautifully. If you're looking for a dairy-free alternative, unsweetened almond milk yogurt can be used, but keep an eye on the moisture content—it may require a slight adjustment in the amount used.
Almond extract plays a crucial role in flavoring this cake. It's potent and can overwhelm if not measured correctly. For a more subtle almond taste, try using half the amount of almond extract and balancing it with an extra splash of vanilla. This adjustment allows the vanilla notes to shine while maintaining a lovely almond undertone.
Baking Tips for Success
When mixing your wet and dry ingredients, be careful not to overmix. Stirring until just combined is vital; this helps maintain the cake's fluffy texture. Overmixing can develop gluten in the flour, leading to a denser cake. A few small floury spots are perfectly fine—they will blend in while baking.
It's essential to check for doneness correctly. After 30 minutes, insert a toothpick into the center of the cake; it should come out clean. If it’s not fully set, return it to the oven for an additional 5 minutes and check again. Keep an eye on the edges—it should pull away slightly from the pan when done, signaling that it's ready to come out.
Ingredients
Ingredients
For the Cake
- 1 cup plain Greek yogurt
- 1 cup sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Topping (optional)
- Powdered sugar for dusting
- Sliced almonds for garnish
Instructions
Instructions
Follow these simple steps to make your Vanilla Almond Yogurt Cake.
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, combine Greek yogurt, sugar, vegetable oil, eggs, vanilla extract, and almond extract. Whisk until smooth.
Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Combine and Mix
Gradually add the dry ingredients to the wet mixture and stir until just combined.
Bake
Pour the batter into the prepared cake pan and bake for 30 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 before transferring to a wire rack. Dust with powdered sugar and garnish with sliced almonds if desired.
Enjoy your delicious Vanilla Almond Yogurt Cake!
Pro Tips
- For an extra burst of flavor, consider adding a teaspoon of almond extract to the Greek yogurt mixture. This will enhance the nutty essence of the cake.
Make-Ahead and Storage
This Vanilla Almond Yogurt Cake can be made ahead of time, making it a convenient treat for busy days. After it cools completely, wrap the cake in plastic wrap and store it in an airtight container at room temperature for up to three days. For longer storage, you can freeze slices individually by wrapping them in plastic wrap, then placing them in a freezer bag. This cake can be enjoyed for up to three months in the freezer.
When you're ready to enjoy the frozen cake, simply remove it from the freezer and leave it at room temperature for an hour or so, or microwave a slice for about 15-20 seconds. Just make sure to use a microwave-safe plate to avoid mishaps.
Serving Suggestions and Variations
Serve this cake as a delightful dessert or even as a sweet breakfast treat. It pairs wonderfully with fresh fruits like berries or slices of citrus, which can help balance the sweetness. For a more decadent touch, try serving it with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious sundae.
For added texture and flavor, consider incorporating vehicle options, such as folding in 1/2 cup of mini chocolate chips or fresh raspberries into the batter before baking. You can also experiment with other extracts like orange or coconut in place of almond for a unique twist. Just be mindful to adjust the sugar if your additions include sweet ingredients.
Questions About Recipes
→ Can I use non-fat yogurt instead of Greek yogurt?
Yes, but the cake might be slightly less moist. Greek yogurt adds richness that helps keep it fluffy.
→ Can I substitute the sugar with a sugar alternative?
Absolutely! You can use a sugar substitute that measures similarly to sugar to keep sweetness consistent.
→ How should I store the cake?
Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
→ Can I add fruits or nuts to the batter?
Definitely! Chopped almonds or other nuts, as well as fruits like blueberries or raspberries, can be mixed in for added flavor and texture.
Vanilla Almond Yogurt Cake
I absolutely adore this Vanilla Almond Yogurt Cake! The moist texture paired with the delicate flavors of almond and vanilla makes for an irresistible treat. I often serve this cake at gatherings, and it never fails to impress my guests. The yogurt adds a lovely richness without being overly sweet, allowing the flavors to shine through. Trust me, once you bake this cake, you'll want to share it with everyone you know—it's simply that good!
What You'll Need
For the Cake
- 1 cup plain Greek yogurt
- 1 cup sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Topping (optional)
- Powdered sugar for dusting
- Sliced almonds for garnish
How-To Steps
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a large mixing bowl, combine Greek yogurt, sugar, vegetable oil, eggs, vanilla extract, and almond extract. Whisk until smooth.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture and stir until just combined.
Pour the batter into the prepared cake pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Dust with powdered sugar and garnish with sliced almonds if desired.
Extra Tips
- For an extra burst of flavor, consider adding a teaspoon of almond extract to the Greek yogurt mixture. This will enhance the nutty essence of the cake.
Nutritional Breakdown (Per Serving)
- Calories: 280 kcal
- Total Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 55mg
- Sodium: 150mg
- Total Carbohydrates: 34g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 5g