Greek Yogurt Cake Donuts (Printable)

Moist baked donuts with Greek yogurt, lightly spiced with cinnamon and topped with sweet vanilla glaze.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp salt
05 - 1/2 tsp ground cinnamon

→ Wet Ingredients

06 - 3/4 cup granulated sugar
07 - 2 large eggs
08 - 1 cup plain Greek yogurt
09 - 1/4 cup vegetable oil
10 - 2 tsp vanilla extract

→ Optional Glaze

11 - 1 cup powdered sugar
12 - 2–3 tbsp milk
13 - 1/2 tsp vanilla extract

# How To Make:

01 - Preheat oven to 350°F. Lightly grease a donut pan with oil or nonstick spray.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well blended.
03 - In a large bowl, beat together sugar, eggs, Greek yogurt, oil, and vanilla extract until smooth and fully combined.
04 - Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined. Avoid overmixing to maintain tender texture.
05 - Transfer batter to a piping bag or zip-top bag with one corner snipped. Pipe batter evenly into prepared donut pan, filling each cavity about 2/3 full.
06 - Bake for 10–12 minutes until donuts are lightly golden and a toothpick inserted into the center comes out clean.
07 - Allow donuts to cool in the pan for 5 minutes, then carefully turn out onto a wire rack to cool completely before glazing.
08 - Whisk together powdered sugar, milk, and vanilla until smooth. Dip the cooled donuts in the glaze, then place on a rack to set.

# Expert Hints:

01 -
  • The Greek yogurt makes these incredibly moist without needing tons of butter or oil
  • Baking means less mess and guilt than frying but still delivers that fresh donut shop satisfaction
  • The batter comes together in one bowl and bakes in 12 minutes flat
02 -
  • Overfilling the donut pan will cause them to lose their hole while baking
  • These are best eaten the same day but can be refreshed in the microwave for 10 seconds
  • The glaze needs to be thick enough to coat but thin enough to dip
03 -
  • Use full fat Greek yogurt for the richest texture
  • Room temperature eggs prevent the batter from curdling
  • The glaze thickens as it sits, so add milk one teaspoon at a time

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