High Protein Classic Vanilla Cake with Whipped Cream
Indulge in the perfect balance of flavor and nutrition with this High Protein Classic Vanilla Cake with Whipped Cream—your ultimate guilt-free dessert option! This recipe transforms a traditional vanilla cake into a high-protein delight by incorporating vanilla protein powder, making it ideal for fitness enthusiasts and dessert lovers alike. Soft buttermilk layers deliver a tender crumb, while creamy, lightly sweetened whipped cream adds a luxurious finishing touch. Crafted with wholesome ingredients and simple techniques, this cake is as easy to prepare as it is to enjoy. Whether you're celebrating a special occasion or simply treating yourself, this protein-packed cake is guaranteed to be a crowd-pleaser. Serve chilled for the ultimate experience, and savor a dessert that’s as nourishing as it is decadent.
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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)
Directions
Step 1
Preheat your oven to 180°C (350°F). Grease and flour two 8-inch round cake pans.
Step 2
In a medium bowl, whisk together the vanilla protein powder, all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
Step 3
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.
Step 4
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Mix in the vanilla extract.
Step 5
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.
Step 6
Divide the batter evenly between the prepared pans, smoothing the tops with a spatula.
Step 7
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Step 8
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Step 9
For the whipped cream, chill a mixing bowl and whisk attachment in the freezer for 10 minutes.
Step 10
Once chilled, pour the heavy whipping cream into the bowl and whisk on medium-high speed until soft peaks form.
Step 11
Add the powdered sugar and vanilla extract, and continue whisking until stiff peaks form. Be careful not to over-whip.
Step 12
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.
Step 13
Garnish as desired and serve. Store any leftovers in the refrigerator.
Nutrition Facts
| Serving size | (1185.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3490.3 |
| Total Fat 195.3g | 0% |
| Saturated Fat 115.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1119.2mg | 0% |
| Sodium 4304.8mg | 0% |
| Total Carbohydrate 272.2g | 0% |
| Dietary Fiber 4.1g | 0% |
| Total Sugars 148.3g | |
| Protein 143.4g | 0% |
| Vitamin D 251.8IU | 0% |
| Calcium 1218.5mg | 0% |
| Iron 12.7mg | 0% |
| Potassium 1390.2mg | 0% |
Source of Calories