Greek Yogurt Cake Donuts

The smell of cinnamon hitting warm Greek yogurt in the batter still takes me back to a rainy Sunday when I needed something comforting but didn't want the mess of frying. These donuts came out of that craving, and they've been my go-to ever since.

I brought a batch to my neighbor's housewarming last spring and watched her skeptical teenage son devour three before asking if I could teach him how to make them. Now he sends me photos of his donut adventures every few weeks.

Ingredients

• 2 cups all purpose flour: The foundation that gives these donuts their tender crumb without becoming dense or heavy
• 1 tsp baking powder and 1/2 tsp baking soda: This duo creates the perfect lift so each donut bakes up light and airy inside
• 1/2 tsp salt and 1/2 tsp ground cinnamon: Salt balances the sweetness while cinnamon adds that warm cozy flavor we all crave
• 3/4 cup granulated sugar: Just enough sweetness to make these feel like a treat without overwhelming the tangy yogurt
• 2 large eggs: These provide structure and richness that helps the donuts hold their shape beautifully
• 1 cup plain Greek yogurt: The secret ingredient that keeps these donuts incredibly moist and adds a subtle tang
• 1/4 cup vegetable oil: A lighter fat than butter that keeps the texture tender without weighing it down
• 2 tsp vanilla extract: Pure vanilla makes everything taste better and rounds out all the flavors

Instructions

Preheat your oven and prepare the pan:

Set your oven to 350°F and lightly grease your donut pan with oil or nonstick spray so nothing sticks

Whisk the dry ingredients together:

Combine the flour baking powder baking soda salt and cinnamon in a medium bowl until everything is evenly distributed

Mix the wet ingredients:

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

Combine the batter:

Gradually fold the dry ingredients into the wet mixing just until no flour streaks remain

Fill the donut pan:

Transfer batter to a piping bag or zip top bag with a corner snipped and pipe into each cavity about two thirds full

Bake to golden perfection:

Bake for 10 to 12 minutes until lightly golden and a toothpick inserted comes out clean

Cool completely:

Let the donuts rest in the pan for 5 minutes then turn them onto a wire rack to cool fully

Make the glaze:

Whisk powdered sugar with 2 to 3 tablespoons milk and vanilla until smooth then dip each cooled donut

Pin to Pinterest

My youngest daughter started helping me pipe the batter when she was six and now she can do the whole recipe herself. There's something so proud about a child pulling a tray of donuts they made from the oven.

Getting That Perfect Glaze Consistency

I learned the hard way that too much milk makes a runny mess that slides right off the donuts. Start with two tablespoons and add the third only if the glaze feels too thick to dip smoothly.

Making Them Your Own

The beauty of this recipe is how forgiving it is. Once you have the basic method down you can play with flavors knowing the texture will stay perfect every time.

Storage and Serving Tips

These donuts are best enjoyed the day they are made but they'll keep in an airtight container for up to two days. The glaze will soften as they sit but the texture stays wonderfully moist.

• Warm leftovers for 10 seconds in the microwave to bring back that fresh baked taste
• Freeze unglazed donuts for up to a month and glaze after thawing
• Set up a DIY glaze station with sprinkles for a fun weekend activity

Pin to Pinterest

There's something magical about pulling homemade donuts from the oven. I hope this recipe becomes part of your family's story too.

Recipe FAQs

→ Why use Greek yogurt in donuts?

Greek yogurt adds moisture and tenderness to the crumb while providing a subtle tangy flavor. The protein structure also helps create a lighter texture compared to traditional fried donuts.

→ Can I make these without a donut pan?

Yes. You can use a muffin tin and adjust the baking time to 14-16 minutes. The result will be more like muffins but still delicious with the same flavors.

→ How should I store these donuts?

Store unfrosted donuts in an airtight container at room temperature for up to 2 days. Once glazed, they're best enjoyed within 24 hours as the glaze can soften the donut texture.

→ Can I freeze these baked donuts?

Absolutely. Freeze unfrosted donuts in a freezer-safe bag for up to 3 months. Thaw at room temperature and add glaze just before serving for the freshest taste.

→ What's the best way to pipe the batter?

A piping bag works best for even distribution, but a zip-top bag with the corner snipped works perfectly too. Fill each donut cavity about two-thirds full for proper rising.