Vanilla Almond Yogurt Snack Cake

Name: Vanilla Almond Yogurt Snack Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings
Ingredients: 1 cup plain yogurt; 1/2 cup granulated sugar; 1/4 cup almond oil; 2 large eggs; 1 tsp almond extract; 1 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup sliced almonds (for topping, optional)

Highlighted under: Modern Inspiration

I absolutely love baking, and this Vanilla Almond Yogurt Snack Cake has become one of my favorite go-to recipes. It combines the lightness of yogurt with the subtle nuttiness of almond flavor, creating a moist and delicious cake that’s perfect for any time of day. Whether I’m enjoying it with my morning coffee or serving it as an afternoon treat, I find that the tangy yogurt keeps the cake incredibly tender. Plus, it’s surprisingly easy to whip up, making it a great option for both novice and experienced bakers alike.

Created by

Olwen Bradford

Last updated on 2026-01-21T22:13:35.064Z

When I first tried out this Vanilla Almond Yogurt Snack Cake, I was blown away by how simple and delicious it turned out. I used plain yogurt for a subtle tang, which adds depth of flavor while keeping the cake moist. Experimenting with almond extract instead of vanilla made all the difference in that nutty aroma that fills the kitchen while it bakes!

This cake is incredibly versatile; I often add toppings like fresh fruit or a drizzle of honey to elevate its presentation. Another tip? Allow it to cool completely before slicing to ensure the perfect crumb without crumbling. I can’t wait for you to try this delight!

Why You'll Love This Recipe
Deliciously moist with a hint of almond flavor
Perfect as a midday snack or light dessert
Quick and easy preparation with minimal cleanup

The Role of Yogurt in the Cake

Using plain yogurt in this snack cake not only enhances the moisture level but also contributes a tangy flavor that beautifully balances the sweetness from the sugar. This ingredient is essential for achieving the cake’s signature tenderness, allowing it to remain soft even a few days after baking. If you’re looking for a dairy-free substitute, try using coconut yogurt for a similar level of moisture while adding a hint of tropical flavor.

Yogurt not only adds moisture but also helps in providing a rich texture that makes every bite pleasurable. When combined with the almond oil, which is known for its ability to create a light and airy crumb, the resulting cake is both satisfying and delightful. For those who are sensitive to dairy, consider using almond milk mixed with a tablespoon of lemon juice as a vegan-friendly alternative, ensuring the cake maintains its desired consistency.

Baking Techniques for Perfect Results

For a perfectly baked Vanilla Almond Yogurt Snack Cake, it’s crucial to preheat your oven to the right temperature. An oven that is too hot can cause the cake to rise quickly and then collapse, while one that’s not hot enough can lead to a dense texture. I recommend using an oven thermometer to ensure accuracy, as some home ovens can deviate by a surprising amount. Additionally, baking the cake until the edges are golden brown and a toothpick inserted comes out with just a few moist crumbs is key to achieving the best texture.

Another technique to ensure even baking is to rotate your cake pan halfway through the baking process. Ovens often have hot spots, so rotating helps the cake rise evenly, preventing any unwanted sunken centers. If you notice your cake is browning too quickly, cover it loosely with aluminum foil after about 20 minutes to prevent over-baking while allowing the interior to continue cooking.

Storing and Serving Suggestions

Once your Vanilla Almond Yogurt Snack Cake has cooled completely, you can store it in an airtight container at room temperature for up to three days. For longer storage, consider slicing the cake and freezing individual pieces. Wrap each slice in plastic wrap, then place in a freezer bag to prevent freezer burn. To enjoy, simply allow the cake to thaw at room temperature or warm it slightly in the microwave for about 15 seconds.

This cake pairs wonderfully with a variety of toppings. A dollop of whipped cream or a scoop of vanilla ice cream complements the almond flavor beautifully. If you want a fruitier touch, serving it with fresh berries or a drizzle of honey makes for a delightful treat. Alternatively, consider layering the sliced cake with yogurt and fruit to create a decadent parfait.

Ingredients

For the Cake

1 cup plain yogurt
1/2 cup granulated sugar
1/4 cup almond oil
2 large eggs
1 tsp almond extract
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sliced almonds (for topping, optional)

Make sure to get all ingredients at room temperature for 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, whisk together the yogurt, granulated sugar, almond oil, eggs, almond extract, and vanilla extract until smooth.

Combine Dry Ingredients

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

Combine Mixtures

Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.

Pour into Pan

Transfer the batter to the prepared cake pan and smooth the top. Optionally, sprinkle sliced almonds on top.

Bake

Bake in the preheated 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 to cool completely. Slice and enjoy!

Store leftovers in an airtight container at room temperature for up to 3 days.

Pro Tips

For extra moisture, try adding a tablespoon of milk to the batter or serve with a dollop of yogurt on top.

Variations to Try

Feel free to experiment with different extracts in this recipe! While almond and vanilla lend a lovely flavor to the cake, adding a few drops of orange or lemon extract can elevate the taste profile with a citrusy zing. You can also incorporate spices such as cinnamon or nutmeg to enhance the overall richness of the cake.

If you want to add a twist to the texture, consider mixing in chocolate chips or dried fruit like cranberries or apricots. These additions can give your cake an exciting new flavor and a burst of sweetness. Just remember to adjust the sugar level slightly if your additions are particularly sweet.

Troubleshooting Common Issues

If your cake turns out denser than expected, it may be due to overmixing the batter. When combining the wet and dry ingredients, it’s best to stop mixing as soon as you no longer see dry flour. Some lumps are perfectly fine and will bake out during the cooking process. Remember, gentle folding is key to a light and airy texture.

Another common issue is uneven baking, which can lead to a dry exterior and wet interior. To prevent this, be mindful of your pan size; using a 9-inch round cake pan as specified allows for even heat distribution. If you notice your cake browning too rapidly on the outside, consider lowering the oven temperature by 25°F (about 14°C) and extending the baking time.

Questions About Recipes

→ Can I use Greek yogurt instead of plain yogurt?

Yes, Greek yogurt adds an even richer texture to the cake.

→ How can I make this cake gluten-free?

You can substitute the all-purpose flour with a 1:1 gluten-free flour blend.

→ Can I add fruits to the batter?

Absolutely! Blueberries or diced apples would be great additions.

→ What’s the best way to store this cake?

Keep it in an airtight container at room temperature for optimal freshness.