🍰 High-Protein Butter Cake (Healthy & Moist)
Servings: 8 • Protein per slice: 20–30g (depending on protein powder)
Prep time: 10 min • Bake time: 25–30 min
⭐ Ingredients
Dry
- 1 cup vanilla whey or whey–casein blend protein powder
- 1 cup all-purpose flour (can do ½ regular flour + ½ oat flour if preferred)
- 1 tsp baking powder
- ¼ tsp salt
Wet
- 4 tbsp light butter (softened)
- ½ cup nonfat Greek yogurt
- 2 large eggs
- ½ cup low-fat milk or almond milk
- 2–3 tsp vanilla extract
- ½ cup sweetener (sugar, allulose, or stevia blend)
- Optional richness: 2 tbsp light cream cheese
🥣 Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8 pan or line with parchment.
- Whisk dry ingredients in a bowl:
protein powder + flour + baking powder + salt. - Beat the wet ingredients separately:
butter + sweetener until creamy → then add eggs, Greek yogurt, vanilla. - Add milk and mix again until smooth.
- Combine wet and dry gently. Batter will be thicker than normal cake but still spreadable.
If too thick, add 1–2 tbsp more milk. - Pour into pan and bake 25–30 minutes, or until a toothpick comes out clean.
- Cool 10–15 minutes before slicing.
🍽 Macros (per slice, 1/8 of pan — estimate)
Using whey protein & light butter:
- Calories: 180–230
- Protein: 22–30g
- Carbs: 16–22g
- Fat: 5–8g
🔥 Tips for Best Texture
- Use whey–casein blend for a more cake-like crumb. 100% whey makes it drier.
- Don’t overbake — protein baked goods dry out fast.
- Add 1 tbsp melted butter on top after baking for a classic butter-cake vibe (optional).
- For extra moisture, add 1 mashed banana or 2 tbsp applesauce (changes flavor slightly).
Want a version?
I can give you:
✔ Low-calorie / low-fat
✔ Gluten-free
✔ Air fryer butter cake
✔ 50g protein per slice
