Greek Yogurt Cake Donuts (Printable Version)
Light baked donuts made with Greek yogurt for moist texture and subtle tang. Finished with sweet vanilla glaze.
# 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:
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 sugar, eggs, Greek yogurt, oil, and vanilla extract until smooth and fully combined.
04 - Gradually add dry ingredients to wet ingredients, mixing gently until just combined. Avoid overmixing to maintain tender texture.
05 - Transfer batter to a piping bag or zip-top bag with corner snipped. Pipe batter evenly into prepared donut pan cavities, filling about 2/3 full.
06 - Bake for 10–12 minutes until donuts are lightly golden and a toothpick inserted comes out clean.
07 - Let donuts cool in pan for 5 minutes, then carefully turn out onto 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.
# Expert Tips:
01 -
- Baked instead of fried, so you get all the satisfaction without the grease or mess
- Greek yogurt keeps them incredibly moist while adding a subtle tang that balances the sweetness perfectly
- Ready in under 30 minutes from start to finish, which means donut happiness is never far away
02 -
- Overmixing the batter will make these donuts tough and chewy instead of tender, so stop as soon as the flour disappears
- Letting them cool completely before glazing prevents the icing from melting right off, which I learned the messy way
03 -
- Room temperature ingredients blend more smoothly and create a better texture
- If you don't have a donut pan, a muffin tin works perfectly, just adjust the baking time slightly