Greek Yogurt Cake Donuts

The first time I made these, my kitchen smelled like a bakery on a Sunday morning. My roommate stumbled in with sleep tousled hair asking what bakery I had secretly opened. Watching her face light up when she bit into that warm, yogurt tender crumb was the moment these became a permanent fixture in my baking rotation.

Last summer my niece was visiting and I wanted something special for breakfast that would not leave me covered in oil splatters like my usual fried donut attempts. We made these together, flour dusting our noses and batter ending up everywhere but the pan. She still talks about the dipping the glaze part.

Ingredients

• 2 cups all purpose flour: The foundation that gives structure without being heavy
• 1 tsp baking powder: Ensures that nice lift so they are not dense
• 1/2 tsp baking soda: Works with the yogurt to create tender rise
• 1/2 tsp salt: Balances the sweetness and enhances all the flavors
• 1/2 tsp ground cinnamon: Adds warmth without overpowering the delicate vanilla notes
• 3/4 cup granulated sugar: Sweetens just enough without making them cloying
• 2 large eggs: Binds everything together and adds richness
• 1 cup plain Greek yogurt: The secret ingredient that creates an incredibly tender crumb and subtle tang
• 1/4 cup vegetable oil: Keeps them moist without weighing them down
• 2 tsp vanilla extract: Rounds out the flavors and makes them taste homemade
• 1 cup powdered sugar: Creates that signature donut glaze we all love
• 2 to 3 tbsp milk: Adjust to get your glaze just right
• 1/2 tsp vanilla extract: For the glaze because vanilla makes everything better

Instructions

Preheat and prepare your pan:

Get your oven to 350°F and give that donut pan a quick swipe of oil so nothing sticks later.

Whisk the dry ingredients:

Combine flour, baking powder, baking soda, salt, and cinnamon in a bowl until they are one happy family.

Mix the wet ingredients:

Beat sugar, eggs, yogurt, oil, and vanilla until everything is smooth and incorporated.

Combine gently:

Fold the dry ingredients into the wet mixture just until you no longer see flour pockets.

Fill your donut pan:

Pipe or spoon batter into each cavity about two thirds full so they have room to rise.

Bake until golden:

Pop them in for 10 to 12 minutes until they are lightly golden and a toothpick comes out clean.

Let them cool:

Give them 5 minutes in the pan before turning them out to cool completely.

Make the glaze:

Whisk powdered sugar, milk, and vanilla until smooth then dip each cooled donut.

Save

These became my go to when friends need cheering up because something about a homemade donut feels like a warm hug. The way the glaze sets into that perfect crackly finish makes them look like they came from a fancy pastry case.

Making Them Your Own

I love swapping the vanilla for almond extract or adding a pinch of nutmeg to the dry mix. My sister prefers them with lemon zest and a lemon juice glaze when summer berries are in season.

Storage Secrets

They are best the first day but will keep in an airtight container for about two days. I actually like to freeze the unglazed ones then warm them up and glaze fresh whenever the craving strikes.

Serving Ideas

These are perfect for brunch because you can make them the night before and glaze them in the morning. I have also served them alongside coffee for a casual dessert that feels special without requiring hours of work.

• Add a pinch of cardamom for a sophisticated twist
• Sprinkle with chopped nuts before the glaze sets
• Serve warm with extra vanilla glaze on the side for dipping

Save

There is something so satisfying about pulling a tray of perfectly formed donuts from the oven. Every bite reminds me why baking from scratch is always worth the extra effort.

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 more satisfying than traditional versions.

→ Can I make these without a donut pan?

Yes, you can use a muffin tin instead. The baking time may need slight adjustment—start checking at 12-14 minutes. They'll be more like muffins in shape 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. Unglazed donuts freeze well for up to 3 months—glaze after thawing.

→ Can I make these gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum. The texture may be slightly denser but still enjoyable.

→ What if I don't have a piping bag?

Use a zip-top bag with one corner snipped off, or simply spoon the batter carefully into the pan. Fill each cavity about 2/3 full for best results.

→ Can I use flavored yogurt instead of plain?

Plain Greek yogurt works best as it provides the right tang and doesn't add extra sweetness. Flavored varieties may make the final product too sweet and alter the texture.