Greek Yogurt Cake Donuts (Printable)

Moist baked donuts with Greek yogurt, lightly spiced with cinnamon and topped with vanilla glaze.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon 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 teaspoons vanilla extract

→ Optional Glaze

11 - 1 cup powdered sugar
12 - 2-3 tablespoons milk
13 - 1/2 teaspoon vanilla extract

# How To Make It:

01 - Preheat oven to 350°F. Lightly grease a donut pan with oil or nonstick cooking 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 granulated sugar, eggs, Greek yogurt, vegetable 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 keep donuts tender.
05 - Transfer batter to a piping bag or zip-top bag with corner snipped. Pipe batter evenly into prepared donut pan, filling each cavity about 2/3 full.
06 - Bake for 10-12 minutes until donuts are lightly golden and a toothpick inserted into the center comes out clean.
07 - Let donuts cool in the pan for 5 minutes, then carefully remove and transfer to a wire rack to cool completely.
08 - Whisk together powdered sugar, milk, and vanilla extract until smooth. Dip cooled donuts into glaze and place on rack to set.

# Expert Suggestions:

01 -
  • The Greek yogurt keeps them incredibly moist without needing a cup of melted butter
  • Baked means less mess and none of that fried food guilt
  • The batter comes together in one bowl with just a whisk
02 -
  • Overmixing is the enemy here, it will make your donuts tough instead of tender
  • Don't fill the donut cavities more than two thirds full or they will puff into muffin shapes
  • The glaze needs to be thick enough to coat but thin enough to drip slightly off the spoon
03 -
  • Room temperature ingredients prevent the coconut oil from seizing up if you decide to use it instead of vegetable oil
  • Let the glaze set for at least 15 minutes before stacking the donuts, otherwise they will stick together

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