Hey there, fellow baking enthusiasts! Today, I have an irresistible treat in store for you: a scrumptious red velvet protein cake.
This delightful dessert combines the classic allure of red velvet with a healthy twist, packing a protein punch that will satisfy your taste buds and support your fitness goals.
Whether you’re a gym enthusiast or simply looking for a guilt-free indulgence, this recipe is perfect for you. So let’s dive right in and whip up this delectable creation!
To begin our red velvet protein cake adventure, let’s gather the following ingredients:
- 2 cups of all-purpose flour
- 1 ½ cups of whey protein powder (vanilla or chocolate flavor)
- 1 ¼ cups of low-fat milk
- 1 cup of unsweetened cocoa powder
- ½ cup of Greek yogurt
- ½ cup of unsalted butter, softened
- ½ cup of granulated sugar
- ½ cup of brown sugar
- 4 large eggs
- 2 teaspoons of vanilla extract
- 2 tablespoons of red food coloring
- 2 teaspoons of baking powder
- 1 teaspoon of salt
- Cooking spray or additional butter, for greasing the pan
Red velvet protein cake recipe
Step 1 – Preparing the Batter
Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan with cooking spray or butter. Set it aside.
In a large mixing bowl, combine the all-purpose flour, whey protein powder, cocoa powder, baking powder, and salt. Whisk them together until well combined.
In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed. Mix until light and fluffy, which should take about 3-4 minutes.
Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition. Then, stir in the Greek yogurt, vanilla extract, and red food coloring. Continue mixing until the batter is smooth and evenly colored.
Step 2 – Mixing and Baking
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing well after each addition. This method will help ensure a well-incorporated batter.
Once all the ingredients are combined, pour the batter into the greased cake pan. Smooth out the surface with a spatula for an even bake.
Place the cake pan in the preheated oven and bake for approximately 35-40 minutes or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
To enhance the protein content, consider using a whey protein powder with your preferred flavor, such as vanilla or chocolate.
Sift the dry ingredients, like cocoa powder, for a smoother and lump-free batter.
For an extra touch of richness, substitute buttermilk for regular milk.
If you prefer a less sweet taste, reduce the amount of granulated sugar according to your preference.
Can I replace the whey protein powder with plant-based protein powder?
Of course! Feel free to swap the whey protein powder with your preferred plant-based protein powder. Just make sure to choose a flavor that complements the red velvet taste.
Can I freeze the cake for later consumption?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and store it in an airtight container before freezing. Thaw it in the refrigerator overnight before serving.
Can I add cream cheese frosting to the cake?
Sure! Cream cheese frosting pairs wonderfully with red velvet cake. Once the cake has cooled, spread a generous layer of cream cheese frosting over the top and enjoy the heavenly combination!