Protein Red Velvet Cake - The Only One You Want!
A nutritious take on the classic red velvet cake, packed with protein and rich, indulgent flavor.
Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour Can substitute with almond flour or gluten-free flour.
- 1/2 cup Cocoa Powder Unsweetened for signature flavor.
- 1 scoop Protein Powder Neutral or vanilla-flavored works best.
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
Wet Ingredients
- 1 cup Buttermilk Can substitute with milk and lemon juice.
- 1/2 cup Vegetable Oil Can substitute with melted coconut oil.
- 2 large Eggs Bind and enrich the cake.
- 2 teaspoons Vanilla Extract Enhances overall flavor.
- 1 tablespoon Red Food Coloring Can use beet juice for a natural option.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them and lining the bottoms with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, protein powder, baking soda, and salt.
- In another bowl, combine the buttermilk, vegetable oil, eggs, vanilla extract, and red food coloring. Whisk until fully combined.
- Gradually add the dry mixture into the wet ingredients, stirring gently until just combined.
Baking
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Cooling and Frosting
- Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack.
- Once cooled completely, layer with cream cheese frosting between the cakes and on top.
Serving
- Slice and serve to friends and family, and be prepared for requests for seconds.
Notes
Store tightly wrapped in plastic in the refrigerator for up to five days. Can also freeze leftovers wrapped tightly.