Greek Yogurt Cake Donuts

Last Sunday morning my kitchen smelled like warm cinnamon and vanilla while these baked donuts cooled on the rack. I'd been skeptical about yogurt in dessert but that tanginess cuts through the sweetness perfectly. My roommate wandered in, attracted by the smell, and couldn't believe these weren't fried.

I brought a batch to my sister's house last month and her kids actually thought I'd bought them from a fancy bakery. Watching their eyes light up when I told them they were homemade made my whole week. Now they ask for 'those yogurt donuts' every time I visit.

Ingredients

• 2 cups all-purpose flour: The foundation that gives these donuts their tender crumb structure
• 1 tsp baking powder: Essential for that lovely rise and fluffy texture
• 1/2 tsp baking soda: Works with the acidic yogurt to create lift
• 1/2 tsp salt: Balances and enhances all the other flavors
• 1/2 tsp ground cinnamon: Adds warmth and that classic donut shop taste
• 3/4 cup granulated sugar: Sweetens perfectly without being overwhelming
• 2 large eggs: Provides structure and richness to the batter
• 1 cup plain Greek yogurt: The secret ingredient that keeps these incredibly moist
• 1/4 cup vegetable oil: Keeps donuts tender without weighing them down
• 2 tsp vanilla extract: Deepens the flavor profile beautifully
• 1 cup powdered sugar: For that classic sweet glaze topping
• 2-3 tbsp milk: Thins the glaze to dippable consistency
• 1/2 tsp vanilla extract: Extra vanilla in the glaze for aromatic finishing

Instructions

Preheat your oven:

Get it to 350°F and give your donut pan a quick spray with nonstick cooking spray

Mix the dry ingredients:

Whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined

Combine the wet mixture:

Beat the sugar, eggs, Greek yogurt, oil, and vanilla until completely smooth and creamy

Gently fold together:

Add the dry ingredients to the wet ones and mix just until you no longer see flour streaks

Fill the donut pan:

Scoop batter into a piping bag and fill each donut cavity about two thirds full

Bake until golden:

Slide the pan into the oven for 10 to 12 minutes until they're lightly golden and a toothpick comes out clean

Cool them down:

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

Make the glaze:

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

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My grandmother would have loved how simple these are to make. She believed baked goods should bring people together and these definitely do that. Every time I make them I think of her kitchen and how she'd have already added her own special twist.

Flavor Variations

I've discovered that adding a pinch of nutmeg transforms these into something reminiscent of old-fashioned cake donuts. One morning I swapped the vanilla for almond extract and the whole house smelled like a marzipan dream. You can also fold in fresh blueberries or chocolate chips for extra texture and flavor bursts.

Storage Solutions

These donuts are best fresh but I've learned they keep beautifully in an airtight container on the counter for two days. After that, I recommend storing them in the refrigerator where they'll last another three days. You can also freeze unglazed donuts for up to a month and glaze them after thawing.

Serving Suggestions

These pair wonderfully with a strong cup of coffee or a cold glass of milk. I love serving them at brunch because they feel special but don't require morning-of stress. For dessert, warm one slightly and serve with a scoop of vanilla ice cream melting over the top.

• Add sprinkles immediately after glazing before it sets
• Try a chocolate glaze by adding cocoa powder to the powdered sugar
• Serve warm for maximum comfort food effect

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There's something so satisfying about pulling a tray of homemade donuts from the oven. Hope these bring as much joy to your kitchen as they've brought to mine.

Recipe FAQ

→ Can I use different yogurt flavors?

Vanilla or honey Greek yogurt works well. Adjust sugar slightly if using sweetened varieties.

→ What if I don't have a donut pan?

Use a muffin tin—bake for 15-18 minutes instead. You'll get delicious muffins with the same flavor.

→ How should I store leftovers?

Keep in an airtight container at room temperature for up to 2 days. Refrigerate if glazed for longer freshness.

→ Can I freeze these donuts?

Yes! Freeze unglazed donuts in a freezer bag for up to 3 months. Thaw overnight and glaze before serving.

→ Why is my batter thick?

Thick batter is normal. The Greek yogurt creates a dense, moist texture that holds its shape when piped.