High Protein Classic Vanilla Cake with Buttercream Icing

Looking for a delicious dessert that packs a nutritional punch? This High Protein Classic Vanilla Cake with Buttercream Icing is the perfect blend of indulgence and functionality. Made with a combination of vanilla protein powder, almond flour, and Greek yogurt, this cake delivers a higher protein content without compromising on its soft, fluffy texture and rich vanilla flavor. Topped with a luscious homemade buttercream icing that’s whipped to perfection, this treat is both satisfying and stunning for any special occasion. Whether you’re fueling your body post-workout or simply craving a slice of classic cake with a modern twist, this recipe is easy to make and sure to impress. Prepare, bake, and decorate in under an hour—perfect for protein-conscious dessert lovers!

Nutriscore Rating: 45/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

Step 2

In a medium bowl, whisk together the vanilla protein powder, all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.

Step 3

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.

Step 4

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5

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.

Step 6

Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

Step 7

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

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.

Step 9

To make the buttercream icing, beat the remaining softened butter (1 cup total) with an electric mixer until creamy.

Step 10

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.

Step 11

Place one cake layer on a serving plate. Spread a layer of buttercream icing on top, then place the second layer on top.

Step 12

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.

Step 13

Spread the remaining buttercream evenly over the entire cake. Serve and enjoy!

Nutrition Facts

Serving size	(1299.6g)

Amount per serving	% Daily Value*
Calories	4452.7

Total Fat 152.7g	0%
Saturated Fat 76.6g	0%
Polyunsaturated Fat 0.1g
Cholesterol 917.6mg	0%
Sodium 2940.2mg	0%
Total Carbohydrate 634.4g	0%
Dietary Fiber 8.4g	0%
Total Sugars 514.7g
Protein 151.6g	0%

Vitamin D 146.8IU	0%
Calcium 1193.6mg	0%
Iron 13.5mg	0%
Potassium 1181.6mg	0%

*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.

Source of Calories

Fat: 30.4%

Protein: 13.4%

Carbs: 56.2%