Greek Yogurt Cake Donuts

I discovered these donuts on a rainy Sunday morning when my kids were begging for something sweet but I wanted to avoid the mess of deep-frying. The Greek yogurt was sitting in my fridge from an ambitious meal prep week, and something told me to experiment. That first batch disappeared so fast I barely got to taste one, and now they're our weekend staple.

Last summer, my neighbor smelled these baking through our open kitchen window and actually knocked on the door to ask what I was making. I ended up giving her a donut fresh from the rack, and she still texts me about them whenever she sees Greek yogurt on sale at the grocery store.

Ingredients

• 2 cups all-purpose flour: The foundation that gives these donuts structure while staying tender
• 1 tsp baking powder: Essential for that perfect rise in the oven
• 1/2 tsp baking soda: Works with the Greek yogurt for lift
• 1/2 tsp salt: Balances the sweetness and brings out the vanilla
• 1/2 tsp ground cinnamon: Adds warmth that makes these feel cozy
• 3/4 cup granulated sugar: Sweetens perfectly without being cloying
• 2 large eggs: Bind everything together for the right texture
• 1 cup plain Greek yogurt: The secret ingredient that keeps them moist and adds a subtle tang
• 1/4 cup vegetable oil: Keeps them tender without needing butter
• 2 tsp vanilla extract: Pure vanilla makes all the difference here
• 1 cup powdered sugar: For that classic donut glaze finish
• 2 to 3 tbsp milk: Adjust to get your perfect glaze consistency
• 1/2 tsp vanilla extract: A little extra vanilla in the glaze goes a long way

Instructions

Get your oven ready:

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

Mix the dry team:

Whisk flour, baking powder, baking soda, salt, and cinnamon in a medium bowl until well combined

Combine the wet ingredients:

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

Bring them together:

Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix

Fill your donut pan:

Spoon the batter into a piping bag or zip-top bag, snip the corner, and pipe into each cavity about 2/3 full

Bake to perfection:

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

Let them rest:

Cool in the pan for 5 minutes before turning onto a wire rack

Make the glaze:

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

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These have become my go-to for school bake sales because they travel so well and always earn the most compliments from other parents who assume they must be from a fancy bakery.

Making Ahead

I've learned these donuts are actually best the same day, but you can keep them overnight in an airtight container and they'll still taste freshly made. The glaze might get a little sticky, but nobody seems to mind that part.

Flavor Variations

Sometimes I swap the cinnamon for nutmeg, or add a tablespoon of cocoa powder to the dry mix for chocolate donuts. My daughter loves when I add lemon zest and skip the glaze entirely, just dusting them with powdered sugar instead.

Serving Suggestions

These are perfect with morning coffee or as an afternoon snack with cold milk. I like to serve them on a wooden board with fresh berries if we're having company.

• Warm them slightly for 10 seconds in the microwave before serving
• Pair with a hot latte for the perfect weekend breakfast
• Stack them on a cake stand for an instant dessert table centerpiece

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There is something magical about pulling these from the oven and watching everyone gather around the kitchen counter, waiting for that first warm bite.

Frequently asked questions about this recipe

→ Why use Greek yogurt in donuts?

Greek yogurt adds moisture and creates a tender crumb while providing a subtle tang that balances the sweetness. Its thick consistency yields a denser, more satisfying texture than regular yogurt.

→ Can I make these without a donut pan?

Yes, you can use a muffin tin instead. Adjust the baking time to 14-18 minutes since the shape will be different. You'll get muffin-style treats with the same great flavor.

→ How should I store these donuts?

Store unglazed donuts in an airtight container at room temperature for up to 2 days. Once glazed, they're best enjoyed within 24 hours as the glaze can soften the texture. You can also freeze unglazed donuts for up to 3 months.

→ 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 different but still delicious.

→ What other glaze variations work well?

Try a chocolate glaze by adding 2 tablespoons cocoa powder to the powdered sugar. For citrus flavor, replace the vanilla with lemon or orange extract. A maple glaze using maple syrup instead of milk also works beautifully.