Greek Yogurt Cake Donuts

My kitchen counter was covered in flour at midnight when I first tried these donuts, having promised my daughter homemade treats for her class the next morning. I was skeptical about baked donuts actually being good, but that first bite changed everything—tender inside with a hint of tang from the yogurt.

Last summer I made three dozen for a neighborhood block party, and within ten minutes every single one had vanished. A neighbor actually asked if I would teach her teenage son to bake them since her family kept begging for more.

Ingredients

• All-purpose flour: The foundation that gives these donuts their tender structure
• Baking powder and soda: Work together to create that perfect rise
• Salt and cinnamon: Cinnamon adds warmth while salt balances the sweetness
• Granulated sugar: Sweetens the batter just right for breakfast treats
• Large eggs: Bind everything together and add richness
• Plain Greek yogurt: The secret ingredient making them moist with a slight tang
• Vegetable oil: Keeps them tender since there is no butter
• Vanilla extract: Enhances all the other flavors beautifully

Instructions

Preheat your oven:

Get it to 350 degrees F and lightly grease your donut pan with oil or nonstick spray so nothing sticks.

Whisk the dry ingredients:

Combine the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl until well blended.

Mix the wet ingredients:

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

Combine the batter:

Gently fold the dry ingredients into the wet ones, mixing only until just combined to keep them tender.

Fill the donut pan:

Spoon the batter into a piping bag or plastic bag with the corner cut, then fill each donut cavity about two-thirds full.

Bake until golden:

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

Cool them down:

Let them rest in the pan for five minutes before turning them onto a wire rack to cool completely.

Make the glaze:

Whisk powdered sugar with milk and vanilla until smooth, then dip the cooled donuts and let them set.

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My sister now makes these every Sunday morning for her family, and her youngest son actually asked if he could have them instead of birthday cake this year.

Getting The Perfect Glaze Consistency

The trick to a beautiful glaze is starting with two tablespoons of milk and adding more only if needed. You want it thick enough to coat the donut without dripping off instantly, but thin enough to create that classic drippy look.

Making These Your Own

I have discovered that swapping half the vanilla for almond extract makes them taste remarkably like those fancy bakery donuts. A pinch of nutmeg in the dry ingredients gives them a cozy warmth that is perfect for fall mornings.

Storage And Serving Ideas

These donuts are surprisingly forgiving and can sit at room temperature for a day without getting stale, though the glaze might soften slightly. If you need to make them ahead, bake and glaze them the night before.

• Warm glazed donuts for 10 seconds in the microwave if they have been sitting out
• Skip the glaze and toss warm donuts in cinnamon sugar instead
• Add sprinkles immediately after glazing before it sets

Save

There is something special about pulling freshly baked donuts from the oven that makes any morning feel like a celebration.

Recipe FAQs

→ Why use Greek yogurt in donuts?

Greek yogurt adds moisture and creates a tender texture while providing a subtle tangy flavor that balances sweetness. It also adds protein, making these donuts slightly more nutritious than traditional versions.

→ Can I make these without a donut pan?

Yes, you can use a muffin tin instead. Adjust baking time to 14-16 minutes since the shape will be thicker. The result will be more like muffins but still delicious.

→ How should I store these donuts?

Store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. They can also be frozen for up to 3 months—glaze after thawing.

→ Can I use Greek yogurt alternatives?

Regular yogurt works but may make the batter slightly thinner. For dairy-free options, coconut yogurt or almond yogurt can be used, though the texture may vary slightly.

→ Why are my donuts dense or dry?

Overmixing the batter can create dense donuts. Mix only until combined. Dry donuts may result from overbaking—check at 10 minutes and remove when a toothpick comes out clean.

→ Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend designed for baking. The texture may be slightly different but still enjoyable. Ensure all other ingredients are certified gluten-free.