Greek Yogurt Cake Donuts (Printable)

Moist baked donuts with Greek yogurt, ready in under 30 minutes

# What You'll 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 Cook:

01 - Preheat oven to 350°F. Lightly grease donut pan with oil or nonstick cooking spray.
02 - In medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon until well blended.
03 - In large bowl, beat sugar, eggs, Greek yogurt, oil, and vanilla extract until smooth and thoroughly combined.
04 - Gradually add dry ingredients to wet mixture, mixing gently until just incorporated. Avoid overmixing to prevent tough donuts.
05 - Transfer batter to piping bag or zip-top bag with corner snipped. Pipe evenly into prepared donut 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 turn out onto wire rack to cool completely before glazing.
08 - Whisk powdered sugar, milk, and vanilla until smooth. Dip cooled donuts into glaze and place on rack to set.

# Expert Suggestions:

01 -
  • The Greek yogurt creates this incredible tenderness that makes people think you spent hours on these
  • They come together in under 30 minutes but taste like something from a fancy coffee shop
02 -
  • Overfilling the donut cavities is the number one mistake—those babies will rise and you will lose that iconic donut hole
  • Letting them cool completely before glazing prevents the icing from melting right off
03 -
  • Room temperature yogurt blends more smoothly and prevents any lumps in your batter
  • If your glaze is too thick, add milk one teaspoon at a time until it is pourable but not runny

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