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 all-purpose flour; 1/2 cup almond flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup plain Greek yogurt; 1/2 cup sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 1/4 cup vegetable oil; Whipped cream (optional); Almond slices (optional)

Highlighted under: Sweet Baking Inspiration

I love making this Vanilla Almond Yogurt Snack Cake for my family and friends because it strikes the perfect balance between indulgence and healthfulness. The yogurt keeps it moist while adding a subtle tang, and the almond flavor gives it a delightful twist. Each slice is reminiscent of comforting flavors, making it an ideal afternoon snack or a light dessert. It's quick to whip up, and the ingredients are usually at hand, so I can easily satisfy my sweet tooth without any fuss.

Created by

Victoria Hall

Last updated on 2026-01-21T18:06:36.171Z

When I first experimented with yogurt in cakes, I was amazed by how it transformed the texture, making it incredibly moist and light. I decided to enhance the flavor with almond extract, which added a lovely nuttiness that pairs beautifully with the vanilla. I recommend using Greek yogurt for an even richer taste; it’s less watery and holds up to baking like a dream.

During my trials, I found that using almond flour alongside regular flour resulted in a luscious crumb while boosting the flavor profile. Don’t forget to let the cake cool completely before slicing—it helps set the structure and enhances the overall taste. Enjoy it plain, or with a dollop of whipped cream for a special treat!

Why You Will Love This Recipe
Deliciously moist and tender texture thanks to Greek yogurt
Subtle almond flavor that brings a unique twist to classic vanilla cake
Perfectly balanced sweetness, making it a guilt-free indulgence

Understanding Ingredients

The combination of all-purpose flour and almond flour in this Vanilla Almond Yogurt Snack Cake plays a vital role in achieving the delicate texture. All-purpose flour provides structure, while almond flour adds moisture and a rich nutty flavor. If you’re looking for a gluten-free option, you can substitute the all-purpose flour with a gluten-free flour blend, ensuring it’s one that can stand up to baking. This substitution may yield a different texture, so keep an eye on the baking time, as gluten-free flours may require slight adjustments.

Greek yogurt is the star ingredient in this cake, enhancing flavor and ensuring it remains tender. It contains more protein and less liquid than regular yogurt, which contributes to a thicker batter. This yogurt not only offers moisture but also a slight tang that balances the sweetness from the sugar. If you wish to reduce sugar intake, using a non-fat Greek yogurt can be a great option; however, be cautious about the total liquid content in the batter.

Baking Tips

When greasing the cake pan, consider using a combination of butter and a dusting of flour to prevent sticking. This method ensures an easy release after baking and enhances the cake's texture. Additionally, lining the bottom of the pan with parchment paper can provide extra insurance against sticking, especially if you're using almond flour, which can be a bit tricky. Remember to check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs attached.

Take care not to overmix the batter after adding the dry ingredients. This can lead to a tougher cake, as overmixing develops gluten. Stir gently until just combined; it’s okay if there are a few small lumps. Also, if you prefer a nuttier flavor and extra texture, consider folding in a small handful of chopped almonds at this stage before pouring the batter into the pan.

Storage and Serving Suggestions

This Vanilla Almond Yogurt Snack Cake is perfect for make-ahead preparation. You can bake it a day in advance and store it at room temperature, wrapped in plastic wrap for up to two days. If longer storage is needed, refrigerate it, which can extend its life for up to a week. To maintain flavor and moisture, I recommend reheating individual slices in the microwave for about 10-15 seconds before serving, especially if it's been refrigerated.

For serving, consider topping the cake with lightly sweetened whipped cream and a sprinkle of almond slices for added crunch and visual appeal. Fresh berries, like sliced strawberries or blueberries, can provide a refreshing contrast to the creamy texture of the yogurt cake. Not only do these toppings elevate the flavor profile, but they also introduce a burst of color that makes this cake even more inviting.

Ingredients

Gather your ingredients before you start to ensure a smooth baking experience:

Cake Ingredients

1 cup all-purpose flour
1/2 cup almond flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plain Greek yogurt
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1/4 cup vegetable oil

For Serving

Whipped cream (optional)
Almond slices (optional)

Make sure all your ingredients are measured out and ready to go!

Instructions

Follow these steps to create a delightful Vanilla Almond Yogurt Snack Cake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.

Mix Dry Ingredients

In a mixing bowl, combine the all-purpose flour, almond flour, baking powder, baking soda, and salt. Whisk until well combined.

Combine Wet Ingredients

In another bowl, whisk together the Greek yogurt, sugar, eggs, vanilla extract, almond extract, and vegetable oil until smooth.

Combine Mixtures

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.

Bake the Cake

Pour the batter into the prepared cake pan and spread it evenly. Bake for 30 minutes or until a toothpick comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Enjoy your delicious Vanilla Almond Yogurt Snack Cake!

Pro Tips

For an extra layer of flavor, try adding some chopped almonds to the batter or sprinkle some on top before serving.

Troubleshooting Common Issues

If your cake ends up dense, it’s likely due to overmixing the batter or incorporating too much air into the mixture. For best results, mix only until the ingredients are combined, and remember that some lumps are completely acceptable. Another common issue could be uneven baking; to solve this, rotate the cake pan halfway through the baking time to ensure even heat distribution, especially if your oven has hot spots.

Should your cake puff up too high and crack on top, this can be a result of the oven temperature being too high. Always verify your oven's accuracy with an oven thermometer and consider adjusting the temperature down by about 25°F if you’ve had issues in the past with baked goods rising too quickly.

Variations to Try

To transform the flavor of this Vanilla Almond Yogurt Snack Cake, consider adding citrus zest, such as lemon or orange, for a refreshing twist. This brightens the cake and enhances the aroma, making it even more inviting. Alternatively, you might experiment with different extracts—like hazelnut or coconut—in place of almond for unique variations that cater to your taste preferences.

For a more decadent version, you can fold in mini chocolate chips into the batter before baking. The chocolate complements the almond flavor beautifully and adds richness to each bite. Depending on your sweetness preference, you can adjust the sugar content. Just remember, the added chocolate will slightly alter the overall flavor balance, so feel free to experiment with the amount.

Scaling the Recipe

This recipe scales nicely if you’re looking to serve a larger group. You can double the ingredients and bake in a 9x13 inch pan for a crowd-pleasing sheet cake version. Just keep an eye on the baking time, which may increase to around 35-40 minutes. Always use the toothpick test to ensure the center is baked through, regardless of pan size.

If you need to make a smaller batch, you can halve the ingredients and use a 6-inch round cake pan. The baking time might decrease slightly to around 25-28 minutes. Be sure to check for doneness early when reducing the amount, as smaller cakes can bake quicker than expected.

Questions About Recipes

→ Can I use other flavors of yogurt?

Absolutely! Feel free to experiment with different flavors like coconut or lemon for a unique spin.

→ How should I store leftover cake?

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

→ Can I freeze this cake?

Yes, this cake freezes well. Wrap it tightly in plastic wrap and foil, and it can be frozen for up to 3 months.

→ What can I substitute for sugar?

You can use honey or maple syrup, but adjust the liquid ingredients accordingly for the right consistency.