Ever feel like you could eat an entire cake, all to yourself?
Yeah, me too.
So…I found a way to kinda-sorta do it!
Behold: the big, fat, “just-for-me” four-layer birthday funfetti cake. It’s super high-protein, relatively low fat for cake (I mean, come on), and even has a boatload of potassium and calcium. It also has, like, half a day’s worth of sodium, but who’s counting?
I used Kodiak Cakes in this recipe, and it has quickly moved up to the number one spot on my list of favorite baking mixes! It’s super high protein, fluffy, and tasty. I wanted to make a version of this cake that’s completely from scratch, but I realize that recipes with pre-bought mixes—and, therefore, fewer ingredients—are far more popular among busy people and “non-bakers.” I think everyone has a baker in their heart, but I can acknowledge that not everyone finds it as fun as I do. I actually squealed when I saw that Tim’s dad had bought a copy of The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt, (remember my Best Cookies Ever Experiment? Same guy!) but it ends up he wasn’t expecting such a chemistry textbook. HAHA, whoopsies. Anywho, this recipe is easy enough for even the most novice baker, but throws in a little bit of “technique” so you can really get your bake on.
High-Protein Funfetti Four-Layer Cake for One (or to share)!
Prep Time: 15-20 minutes
Bake Time: 10 minutes
Yield: One LARGE slice of cake
You Will Need…
- 2 mixing bowls—one small, one medium
- Optional: a small tupperware or bowl with cover for saving 1/2 egg
- Round cake pan
- Frosting spatula
- 53 grams Kodiak Power Cakes
- 20 grams PEScience Gourmet Vanilla protein powder
- 15 grams Muscle Milk Light Cake Batter protein powder
- 5 grams arrowroot starch
- 5 grams (1 tsp) baking powder
- Dash salt
- 2 tsp sprinkles, divided
- 3 ounces unsweetened almond cashew milk
- Half of a beaten cage-free egg
- 2 ounces plain 0% Greek yogurt
- 1/2 tsp vanilla extract
- 1/2 tsp butter flavoring
For the frosting
- 4 ounces Light & Fit Vanilla Greek yogurt (or vanilla yogurt/yogurt sub of choice)
- 28 grams fat-free cream cheese, softened
- Splash vanilla extract
- Preheat oven to 325F. Combine dry ingredients in medium bowl and whisk together.
- Using a small bowl on your food scale, weigh a cracked egg. A medium-large egg should weigh about 50 grams. Beat the egg and halve it (pour 25 grams or one-half into a tupperware). Add the almond cashew milk and whisk. Fold in the Greek yogurt.
- Fold the liquid ingredients into the dry ingredients. Mix only until no dry streaks remain.
- Add 1/2 tsp of the sprinkles into the batter.
- Grease the cake pan and add the batter. Pour it evenly, but shake the pan if necessary to cover the entire bottom.
- Bake for 10 minutes.
- Let cool for at least 10 minutes before cutting into 4 quarters.
- Meanwhile, make the frosting…Combine softened cream cheese, yogurt, and vanilla extract. Whip it with your whisk or fork to make a more “fluffy” texture.
- Frost each quarter, then stack. Frost the outside edges and add the remaining 1.5 tsp (or, like, a lot more) sprinkles.
- Dig in!
This cake is best if served immediately. You can save unfrosted cake in an airtight container for a few days, but Greek yogurt frosting has a tendency to make things soggy if left sitting for too long.
Side note: I only included 2 teaspoons of sprinkles in the recipe, but feel free to get a little crazy with those. I may or may not have added about 3 teaspoons on top. Maybe 4. I can neither confirm nor deny this.
If you try this recipe out, hashtag #FoodIsMyFrenemy! Don’t forget to Pin it, too 😉