High Protein Classic Vanilla Cake with Whipped Cream
Indulge in this High Protein Classic Vanilla Cake with Whipped Cream—a guilt-free treat that doesn't compromise on flavor! Perfectly moist with a tender crumb, this cake combines the timeless charm of vanilla with a modern twist, thanks to the addition of vanilla protein powder for an extra boost of nutrition. Balanced with fluffy homemade whipped cream, this dessert is a delightful pairing of light sweetness and luscious texture. Ideal for any occasion, this recipe is easy to follow, requiring just 30 minutes of prep and 35 minutes of bake time. Whether you're looking for a post-workout dessert or a unique spin on a classic vanilla cake, this high-protein option is sure to impress. Serves 10 and can be stored in the refrigerator for those who want to enjoy it over a few days.
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Recipe Information
Ingredients
- 120 grams vanilla protein powder
- 150 grams all-purpose flour
- 10 grams baking powder
- 5 grams baking soda
- 2 grams salt
- 115 grams unsalted butter, softened
- 100 grams granulated sugar
- 3 large eggs
- 10 ml vanilla extract
- 240 ml buttermilk, room temperature
- 240 ml heavy whipping cream
- 30 grams powdered sugar
- 5 ml vanilla extract (for whipped cream)
Instructions
Preheat your oven to 180°C (350°F). Grease and flour two 8-inch round cake pans.
In a medium bowl, whisk together the vanilla protein powder, all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Mix in the vanilla extract.
Alternately add the flour mixture and buttermilk to the wet ingredients, starting and ending with the flour mixture. Mix until just combined—do not overmix.
Divide the batter evenly between the prepared pans, smoothing the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
For the whipped cream, chill a mixing bowl and whisk attachment in the freezer for 10 minutes.
Once chilled, pour the heavy whipping cream into the bowl and whisk on medium-high speed until soft peaks form.
Add the powdered sugar and vanilla extract, and continue whisking until stiff peaks form. Be careful not to over-whip.
Once the cakes are cool, place one layer on a serving platter and spread a generous layer of whipped cream on top. Place the second cake layer on top and finish with more whipped cream.
Garnish as desired and serve. Store any leftovers in the refrigerator.
Nutrition Facts
Calories |
3490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.3 g | 250% | |
| Saturated Fat | 115.3 g | 576% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1119 mg | 373% | |
| Sodium | 4305 mg | 187% | |
| Total Carbohydrate | 272.2 g | 99% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 148.3 g | ||
| Protein | 143.4 g | 287% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 1218 mg | 94% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1390 mg | 30% | |
*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.
