Greek Yogurt Cake Donuts (Print Version)

Moist baked donuts featuring Greek yogurt for tangy flavor and tender texture. Lighter than traditional fried versions.

# 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 - Whisk together flour, baking powder, baking soda, salt, and cinnamon in a medium bowl until well blended.
03 - Beat sugar, eggs, Greek yogurt, oil, and vanilla extract in a large bowl until smooth and fully combined.
04 - Gradually add dry ingredients to wet mixture, folding gently until just combined. Avoid overmixing to maintain tender texture.
05 - Transfer batter to piping bag or zip-top bag with corner snipped. Pipe evenly into prepared donut pan cavities, filling each about 2/3 full.
06 - Bake for 10-12 minutes until lightly golden and toothpick inserted in center comes out clean.
07 - Let donuts rest in pan for 5 minutes, then carefully 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.

# Handy Tips:

01 -
  • The Greek yogurt keeps them incredibly moist without needing tons of butter or oil
  • Baked instead of fried so you can eat two without the guilt
  • Ready in under half an hour with ingredients you probably already have
02 -
  • Overmixing the batter will make these donuts tough and chewy instead of tender
  • Greasing the donut pan thoroughly is non-negotiable or they'll stick and you'll be sad
  • Letting them cool completely before glazing prevents the icing from melting right off
03 -
  • Room temperature ingredients prevent the batter from seizing up and mixing more evenly
  • For extra flavor, let the batter rest 10 minutes before piping into the pan

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