Greek Yogurt Cake Donuts

Last summer my sister discovered she could bake donuts instead of frying them, and suddenly our Sunday mornings transformed into something between science experiment and breakfast magic. These Greek yogurt donuts appeared during one of those kitchen sessions where we were both slightly tired but craving something sweet and comforting.

I made these for my book club last month and watched three different people ask for the recipe before theyd even finished their first bite. Theres something about that slightly tangy yogurt flavor balanced with sweet glaze that feels sophisticated but still completely nostalgic.

Ingredients

• 2 cups all-purpose flour: The foundation that gives these donuts their tender cake like texture without becoming dense
• 1 tsp baking powder: Essential for that lovely lift that makes each bite feel light and airy
• 1/2 tsp baking soda: Works with the acidic yogurt to create the perfect rise
• 1/2 tsp salt: Just enough to enhance all the other flavors without making them taste salty
• 1/2 tsp ground cinnamon: Adds warmth that pairs beautifully with the tangy yogurt
• 3/4 cup granulated sugar: Sweetens the batter just enough to let the yogurt shine through
• 2 large eggs: Provides structure and richness that keeps the donuts moist
• 1 cup plain Greek yogurt: The secret ingredient that makes these incredibly tender while adding a subtle tang
• 1/4 cup vegetable oil: Keeps everything moist without overwhelming the delicate flavor
• 2 tsp vanilla extract: Rounds out all the flavors and makes your kitchen smell amazing while they bake
• 1 cup powdered sugar: Creates that classic sweet glaze that makes these feel like a real treat
• 2 tbsp milk: Thins the glaze to the perfect dipping consistency
• 1/2 tsp vanilla extract: Adds depth to the glaze so it tastes like something special

Instructions

Getting your oven ready:

Preheat your oven to 350°F and give your donut pan a quick coating of oil or nonstick spray

Whisking the dry ingredients:

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

Mixing the wet ingredients:

Beat together the sugar eggs Greek yogurt oil and vanilla extract in a large bowl until the mixture looks smooth and creamy

Bringing it all together:

Gently fold the dry ingredients into the wet mixture stopping as soon as you no longer see streaks of flour

Filling the donut pan:

Spoon your batter into a piping bag and fill each donut cavity about two thirds full for perfectly shaped treats

Baking to perfection:

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

The cooling wait:

Let the donuts rest in the pan for 5 minutes before turning them out onto a wire rack to cool completely

Making the glaze:

Whisk together the powdered sugar milk and vanilla until smooth then dip each cooled donut and let the glaze set

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My neighbor started knocking on my door more often after I shared a batch with her. Now these donuts have become our peace offering whenever either of us has had a particularly rough week.

Making Them Your Own

Try adding a pinch of nutmeg to the dry ingredients or swapping the vanilla for almond extract when you want something different. I have also added cocoa powder to make a chocolate version that disappeared faster than I could photograph them.

Storage Secrets

These donuts taste best the same day but you can store them in an airtight container for up to two days. The glaze might soften a bit but they still taste wonderful and the texture remains surprisingly good.

Serving Ideas

Serve these warm with coffee for breakfast or as an afternoon snack with tea. They are also perfect for brunch because you can make them ahead and glaze them right before guests arrive.

• Top with sprinkles while the glaze is still wet for a festive touch
• Add chopped nuts to the top of the glaze for extra texture
• Dust with extra cinnamon sugar instead of glaze for a simpler finish

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Every time I pull these from the oven I am reminded that the simplest recipes often bring the most joy to the people we love.

Recipe FAQ

→ Why use Greek yogurt in donuts?

Greek yogurt adds moisture and tenderness while providing a subtle tangy flavor that balances sweetness. Its thick texture creates a denser, cake-like crumb.

→ Can I make these without a donut pan?

Yes, you can use a muffin tin instead. The baking time remains similar at 10-12 minutes, though they'll have a muffin shape rather than the traditional ring.

→ How should I store these glazed donuts?

Keep them in an airtight container at room temperature for up to 2 days. The glaze may soften slightly over time but remains delicious.

→ Can I freeze these unglazed?

Absolutely. Wrap cooled unglazed donuts tightly in plastic and freeze for up to 3 months. Thaw at room temperature before glazing.

→ What makes these lighter than traditional donuts?

Baking instead of frying significantly reduces oil content. Greek yogurt replaces some fat while adding protein and moisture for a lighter texture.