High Protein Classic Vanilla Cake with Buttercream Icing
Indulge in a guilt-free dessert with our *High Protein Classic Vanilla Cake with Buttercream Icing*! This delightful twist on a timeless favorite combines the rich flavors of vanilla and creamy buttercream with a nutritional boost of high-quality protein. Using vanilla protein powder and almond flour creates a moist, tender crumb while upping the protein content, making it perfect for fitness enthusiasts or anyone looking for a balanced treat. The buttery, fluffy buttercream pairs beautifully with the light, airy cake, creating a dessert that feels indulgent but fuels your body. Ready in under an hour and serving 12, this high-protein vanilla cake is ideal for birthdays, celebrations, or simply satisfying your sweet tooth while staying on track with your health goals. Try it today for a perfect blend of classic flavor and modern nutrition!
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Recipe Information
Ingredients
- 1 cup vanilla protein powder
- 1 cup all-purpose flour
- 0.5 cup almond flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 0.5 cup greek yogurt
- 0.25 cup whole milk
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract (for icing)
- 1 pinch salt (for icing)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a medium bowl, whisk together the vanilla protein powder, all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Alternately add the dry ingredient mixture and the Greek yogurt to the butter mixture, starting and ending with the dry ingredients. Mix just until combined, then gently stir in the whole milk.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans on a wire rack for 10 minutes, then remove from the pans and allow to cool completely on the wire rack.
To make the buttercream icing, beat the remaining softened butter (1 cup total) with an electric mixer until creamy.
Gradually add the powdered sugar, heavy cream, and vanilla extract, beating on low speed until blended. Increase speed to high and beat for another 2-3 minutes until light and fluffy.
Place one cake layer on a serving plate. Spread a layer of buttercream icing on top, then place the second layer on top.
Using the remaining icing, spread a thin layer around the sides and top of the cake to create a crumb coat. Let it chill for 20 minutes.
Spread the remaining buttercream evenly over the entire cake. Serve and enjoy!
Nutrition Facts
Calories |
4453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.7 g | 196% | |
| Saturated Fat | 76.6 g | 383% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 918 mg | 306% | |
| Sodium | 2940 mg | 128% | |
| Total Carbohydrate | 634.4 g | 231% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 514.7 g | ||
| Protein | 151.6 g | 303% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 1194 mg | 92% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1182 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
