Greek Yogurt Cake Donuts (Printable version)

Fluffy baked donuts with Greek yogurt, vanilla, and cinnamon. Lighter alternative to fried treats.

# What you need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp salt
05 - 1/2 tsp ground cinnamon

→ Wet Ingredients

06 - 3/4 cup granulated sugar
07 - 2 large eggs
08 - 1 cup plain Greek yogurt
09 - 1/4 cup vegetable oil
10 - 2 tsp vanilla extract

→ Optional Glaze

11 - 1 cup powdered sugar
12 - 2-3 tbsp milk
13 - 1/2 tsp vanilla extract

# How to make it:

01 - Preheat oven to 350°F. Lightly grease donut pan with oil or nonstick spray.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon until well blended.
03 - In a large bowl, beat sugar, eggs, Greek yogurt, oil, and vanilla extract until smooth and fully combined.
04 - Gradually add dry ingredients to wet ingredients, mixing gently until just incorporated. Avoid overmixing to prevent tough texture.
05 - Transfer batter to piping bag or zip-top bag with corner snipped. Pipe evenly into prepared cavities, filling about 2/3 full.
06 - Bake for 10-12 minutes until lightly golden and toothpick inserted into center comes out clean.
07 - Let donuts rest in pan for 5 minutes, then carefully remove and transfer to wire rack to cool completely.
08 - Whisk powdered sugar, milk, and vanilla until smooth. Dip cooled donuts in glaze and place on rack to set.

# Expert tips:

01 -
  • The Greek yogurt creates this impossibly tender crumb that stays moist for days unlike traditional cake donuts that dry out quickly
  • You get that bakery style satisfaction without the mess of hot oil or the guilt of deep frying
02 -
  • Overfilling the donut pan will cause them to lose their signature hole and bake into weird muffin shapes
  • Letting them cool completely before glazing prevents the icing from melting right off
03 -
  • Room temperature ingredients blend more easily and create a smoother batter
  • A chopstick or skewer helps guide the batter into the pan without making a mess

Go back