Greek Yogurt Cake Donuts

I discovered Greek yogurt in donuts quite by accident one rainy Sunday when I was craving something cakey but didn't want to commit to deep frying. The tang of the yogurt creates this incredible tenderness that makes these baked treats taste completely indulgent despite being lighter than traditional donuts.

My kids wandered into the kitchen when these were baking and the whole house smelled like cinnamon and vanilla. They hovered around the counter waiting for the glaze to set and I had to physically block little hands from grabbing donuts before they'd even cooled down properly.

Ingredients

• 2 cups all-purpose flour: This foundation creates the perfect cakey texture that holds up beautifully to the tangy yogurt
• 1 tsp baking powder and 1/2 tsp baking soda: The duo ensures these donuts rise properly without becoming dense or heavy
• 1/2 tsp salt and ground cinnamon: Salt balances the sweetness while cinnamon adds warmth that complements the tangy yogurt
• 3/4 cup granulated sugar: This amount provides just enough sweetness without overwhelming the other flavors
• 2 large eggs: Room temperature eggs incorporate better and help create the tender crumb structure
• 1 cup plain Greek yogurt: The star ingredient that adds moisture and a subtle tang making these irresistible
• 1/4 cup vegetable oil: Keeps the donuts tender without the greasiness of fried versions
• 2 tsp vanilla extract: Pure vanilla extract makes all the difference in the final flavor
• 1 cup powdered sugar for glaze: Creates the perfect sweet finish that seals in moisture

Instructions

Preheat your oven and prepare the pan:

Set your oven to 350 degrees Fahrenheit and give your donut pan a quick spray with nonstick spray or a light coating of oil so they release easily after baking.

Mix the dry ingredients together:

Whisk the flour baking powder baking soda salt and cinnamon in a medium bowl until well combined.

Combine the wet ingredients:

Beat the sugar eggs Greek yogurt oil and vanilla in a large bowl until completely smooth and creamy.

Gently fold everything together:

Add the dry ingredients to the wet ones mixing just until you no longer see streaks of flour.

Fill your donut pan:

Spoon the batter into a piping bag or zip top bag then pipe it into each cavity filling them about two thirds full.

Bake until golden:

Slide the pan into the oven and bake for 10 to 12 minutes until the tops are lightly golden and a toothpick comes out clean.

Cool before glazing:

Let the donuts rest in the pan for 5 minutes then transfer them to a wire rack to cool completely.

Make the sweet glaze:

Whisk the powdered sugar with 2 tablespoons of milk and the vanilla adding more milk if needed until smooth.

Dip and set:

Dip the tops of each cooled donut into the glaze and return them to the rack until the glaze firms up.

Save

These donuts became my go to for school bake sales after another mom asked for the recipe and told me her family couldn't stop eating them. There is something special about serving a treat that feels indulgent but uses ingredients you actually keep in your kitchen.

Flavor Variations to Try

I love adding a pinch of nutmeg to the dry ingredients for an extra warm spice note that reminds me of fall mornings. You can also swap the vanilla extract for almond extract which gives these donuts a completely different personality that feels a bit more elegant.

Making Them Chocolate

For chocolate lovers simply replace two tablespoons of the flour with cocoa powder. The Greek yogurt still keeps them incredibly moist and the chocolate flavor becomes rich without being overwhelming.

Storage and Serving Suggestions

These donuts are best enjoyed the day they are made but they will keep in an airtight container for up to two days. The glaze might soften a bit but they will still taste delicious.

• Serve them with coffee or tea for a perfect afternoon treat
• Add sprinkles immediately after glazing if making for a special occasion
• Warm unglazed donuts slightly in the microwave for 10 seconds if they have been stored

Save

There is something so satisfying about pulling homemade donuts out of the oven knowing they did not require a deep fryer or special techniques to taste this good.

Recipe FAQs

→ Why use Greek yogurt in donuts?

Greek yogurt adds moisture, tenderness, and a subtle tangy flavor that balances the sweetness. It also creates a denser, cake-like texture while keeping the treats lighter than fried versions.

→ Can I make these without a donut pan?

Yes, you can use a muffin tin instead. Adjust the baking time to 12-15 minutes and test for doneness with a toothpick. The result will be more like muffins but still delicious.

→ How should I store these?

Keep in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Add glaze just before serving for best texture.

→ Can I freeze these?

Yes, freeze unglazed donuts in a freezer-safe bag for up to 3 months. Thaw at room temperature and add glaze after warming slightly. This makes them perfect for meal prep.

→ What other glaze variations work?

Try lemon glaze with lemon juice instead of milk, chocolate ganache, or a maple glaze. You can also top with sprinkles, chopped nuts, or shredded coconut immediately after dipping.

→ Why is my batter thick?

The batter should be thick but pipeable. If it's too thick, add 1-2 tablespoons of milk. If too thin, add 1-2 tablespoons of flour. Greek yogurt thickness can vary between brands.