Vanilla Almond Yogurt Snack Cake

Name: Vanilla Almond Yogurt Snack Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 cup plain yogurt; 1/2 cup sugar; 1/4 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 1 and 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/3 cup sliced almonds (for topping)

Highlighted under: Sweet Baking Favorites

I absolutely love making this Vanilla Almond Yogurt Snack Cake whenever I need a quick and delicious treat. It's light yet satisfying, boasting a delightful balance of vanilla and almond flavors. The yogurt keeps the cake moist, and I find that it's perfect for snacking or even as a light dessert after dinner. With just a handful of ingredients and minimal prep time, this recipe has become a go-to for me, especially when I want something sweet but not overly indulgent.

Created by

Lauren Mitchell

Last updated on 2026-01-21T21:53:34.805Z

When I first tried making this Vanilla Almond Yogurt Snack Cake, I was pleasantly surprised at how easy it was to whip up. The combination of yogurt and almond extract not only adds moisture but also gives a subtle nutty flavor that elevates the cake. I often use Greek yogurt for an extra protein boost, which makes it a guilt-free indulgence.

I've found that adding sliced almonds on top before baking creates a lovely crispy texture that complements the softness of the cake. Don’t skip this step; it really makes the cake stand out and creates an exciting contrast with every bite!

Why You'll Love This Recipe
Moist and tender texture thanks to yogurt
Subtle almond flavor with a hint of vanilla
Quick and easy, perfect for busy days

Understanding the Ingredients

In this Vanilla Almond Yogurt Snack Cake, the yogurt plays a critical role in achieving the cake’s extraordinary moisture and tenderness. It not only adds a subtle tang but also interacts with the baking soda to create a light texture. For a dairy-free option, consider using coconut yogurt, which will still retain that creamy consistency while adding a hint of tropical flavor.

The almond extract is another star ingredient, providing a warm and nutty aroma that pairs beautifully with vanilla. If you’re short on almond extract, you can substitute a few extra drops of vanilla extract, though you may miss out on the distinct flavor dimension. This cake shines with its taste profile, so use quality extracts for the best results.

Baking Tips for Success

When mixing the wet and dry ingredients, be careful not to overmix the batter. Stirring just until combined ensures the cake retains its light texture. A few lumps are perfectly fine; they will bake out in the oven. Overmixing can lead to a dense final product—a common mistake for those eager to achieve a smooth batter.

For even baking, make sure to rotate the cake pan halfway through the baking time. This helps combat any hot spots in your oven, promoting uniform rise and browning. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean or with a few moist crumbs, indicating it’s ready to come out of the oven.

Ingredients

Gather these simple ingredients before starting the recipe:

For the Cake

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

Make sure to have everything ready so you can easily mix the ingredients!

Instructions

Follow these steps to make your Vanilla Almond Yogurt Snack 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 bowl, whisk together the yogurt, sugar, vegetable oil, eggs, vanilla extract, and almond extract until combined.

Combine Dry Ingredients

In another bowl, mix flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.

Pour and Bake

Pour the batter into the prepared cake pan. Sprinkle the sliced almonds evenly on top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Enjoy!

Serve your delicious cake with a dollop of yogurt or a drizzle of honey if desired!

Pro Tips

For added flavor, try mixing in some lemon zest or a handful of fresh berries into the batter.

Serving Suggestions

This Vanilla Almond Yogurt Snack Cake is incredibly versatile. You can enjoy it plain, but adding a dollop of whipped cream or a scoop of vanilla ice cream elevates it to a delightful dessert. For an added flavor kick, try drizzling some honey or maple syrup over the top before serving.

Consider pairing this cake with fresh fruits like berries or sliced peaches. The brightness of the fruit complements the moist almond and vanilla cake beautifully, making it an excellent choice for a light afternoon snack or a simple dessert after a hearty meal.

Storage and Make-Ahead Tips

If you're preparing this cake in advance, simply store it in an airtight container at room temperature for up to three days. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and then in aluminum foil. This will keep them fresh for up to three months. When ready to enjoy, let them thaw at room temperature for about an hour or warm them briefly in the microwave.

You can also make the batter ahead of time and refrigerate it for up to 24 hours before baking. Just make sure to let it sit at room temperature for about 30 minutes before pouring it into the pan and baking, as this will help ensure a uniform rise and texture.

Questions About Recipes

→ Can I use flavored yogurt instead of plain?

Yes, flavored yogurt can add a unique twist, but it may alter the sweetness.

→ How do I store leftovers?

Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I make this cake gluten-free?

Yes, substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.

→ Is it okay to skip the almonds on top?

While the almonds add a nice crunch, you can skip them if you prefer or substitute with another topping.