Viral Protein Dot Cake
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The viral dot cake, but with a protein-packed twist! This Protein Dot Cake is a healthier take on the internet-famous dessert, made with simple ingredients and packed with protein to keep you satisfied.
Best of all, it’s perfectly portioned for one, so you can enjoy a delicious sweet treat without making an entire cake. Plus, it comes together in just minutes!
Whether you’re looking for a quick high-protein dessert, an afternoon snack, or a fun way to satisfy your sweet tooth while hitting your protein goals, this easy single-serve cake is one you’ll find yourself making on repeat.
For more viral recipes, try my version of Ina Garten’s Viral Brownie Pudding or Viral Scoopable Cookies!
Table Talk with Tawnie
I’ve been excited about making healthier for you sweet treats lately and I couldn’t pass up making the viral dot cakes into a better-for-you version! I love that it’s an individual portion so there is no leftover cake to use up and that it’s of course higher in protein made with quality ingredients. I love using a cake batter flavored protein powder but a vanilla protein powder works really well in this, too! Let me know what you think!
- Flour: A combination of oat flour and almond flour gives this cake the perfect soft, tender texture while adding extra fiber and healthy fats compared to traditional cake recipes. If you don’t have oat flour on hand, you can easily make your own by blending rolled oats into a fine flour.
- Protein powder: Cake batter protein powder gives this cake its fun birthday-cake flavor, but vanilla protein powder works just as well. Different protein powders absorb liquid differently, so you may need to adjust the milk slightly to achieve the right batter consistency.
- Milk: Any milk works well here. Dairy milk adds a little extra protein, while oat milk and almond milk are great dairy-free options. Use whatever you have in your fridge.
- Nonfat Greek yogurt: The base of the high-protein frosting, Greek yogurt adds creaminess and a tangy flavor while boosting the protein content. To save on dishes, I usually mix the frosting ingredients right in the individual 5oz. yogurt container.
- Cool whip: Make sure your Cool Whip is fully thawed before mixing it into the frosting. It helps create that light, fluffy frosting texture while keeping the topping lower in calories than traditional buttercream.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Mix cake batter
In a microwave-safe mug, whisk together the dry ingredients. Then add the wet ingredients and mix until smooth.
Cook + cool cake
Microwave for 60 seconds first. Then continue microwaving in 15-second intervals until the cake is set and no longer wet on the top. After a few minutes, carefully invert the mug cake onto a plate and slice it in half to create 2 cake layers. Allow to cool completely before frosting!!
Make frosting
In a small bowl, stir together all the frosting ingredients.
Assemble
Place one cake layer into a ramekin or glass jar. Spread half of the frosting on top, then add the second cake layer. Add the remaining frosting over the top and sides.
Decorate & enjoy!
Coat with rainbow nonpareils. Dig in and ENJOY!
Expert Tips
- Cake batter: Cake batter protein powder gives the most “birthday cake” flavor, but vanilla will work in a pinch. If you only have vanilla protein powder, you could swap the vanilla extract for cake batter extract.
- Don’t over-cook: Microwave times can vary greatly, so be sure to start checking at the 60-second mark, and then microwave in little bursts from there. Be careful not to overcook or the cake can become dry.
- Let cool completely: Cooling the cake before frosting helps prevent the frosting from melting, so be sure not to skip that step 🙂 you can pop it in the freezer for a few minutes if you want to speed up cooling it down.
- Save dishes: I like to just mix all my frosting ingredients in the little 5oz. Greek yogurt container to save on dishes.
Variations / Substitutions
- Different protein powder: While cake batter protein powder gives this cake its classic birthday-cake flavor, vanilla, sugar cookie, or even chocolate protein powder works great too.
- Dairy-free: Use almond milk or oat milk and swap the Greek yogurt for your favorite dairy-free yogurt alternative. Be sure to use a dairy-free whipped topping if needed.
- Gluten-free: As written, this recipe can easily be made gluten-free if you use certified gluten-free oat flour and verify that all other ingredients are gluten-free.
- Change up the toppings: The colorful frosting dots are part of the fun, but you can customize them with different colors, sprinkles, mini chocolate chips, crushed cookies, or fresh berries.
- Chocolate dot cake: Replace a tablespoon of flour with cocoa powder and use chocolate protein powder for a rich chocolate version.
Use my Moist Yellow Sheet Cake!
If you’re looking for more of the “real deal” or just want to make more than one serving, try my Moist Yellow Sheet Cake with My Favorite Buttercream Frosting!
Storage / Freezing
- This cake is best enjoyed fresh since it’s a single-serve recipe and has the softest texture shortly after baking.
- Refrigerator: If you have leftovers, cover the cake tightly and store it in the refrigerator for up to 2 days. The frosting may soften slightly as it sits. If refrigerated, let the cake sit at room temperature for 10–15 minutes before serving for the best texture and flavor.
- Make ahead: You can prepare the frosting up to 2 days in advance and store it in an airtight container in the refrigerator until ready to use.
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Protein Dot Cake
Ingredients
For the Mug Cake
- 1/4 cup oat flour
- 1 Tbsp. almond flour
- 2 Tbsp. cake batter protein powder (vanilla works too)
- 1 Tbsp. brown sugar (or sweetener of choice like honey or maple syrup, if using liquid sweetener add in with the liquid ingredients)
- Pinch of salt
- 1/2 tsp. baking powder
- 1/4 cup milk (cows milk, oat, or almond)
- 1 egg white
- 1 tsp. melted coconut oil
- 1/2 tsp. vanilla extract
For the Frosting
- 1 (5 oz.) container plain Greek yogurt
- 2-3 Tbsp. Cool Whip
- Splash of vanilla extract
- Honey or maple syrup (to taste)
- 1 Tbsp. protein powder (optional)
For Topping
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Mix the dry ingredients: In a microwave-safe mug, whisk together the oat flour, almond flour, protein powder, brown sugar, salt, and baking powder.1/4 cup oat flour, 1 Tbsp. almond flour, 2 Tbsp. cake batter protein powder, 1 Tbsp. brown sugar, Pinch of salt, 1/2 tsp. baking powder
- Add wet ingredients: Add the milk, egg white, melted coconut oil, and vanilla extract and mix until smooth and no dry streaks remain.1/4 cup milk, 1 egg white, 1 tsp. melted coconut oil, 1/2 tsp. vanilla extract
- Microwave: Microwave for 60 seconds first Start Timer. Then continue microwaving in 15-second intervals until the cake is set and no longer wet on the top, about 90 seconds total, depending on your microwave. Be careful not to overcook, or the cake can become dry.
- Cool the cake: After a few minutes, carefully invert the mug cake onto a plate or cutting board. Slice in half horizontally to create 2 cake layers. Allow to cool completely before frosting. You can pop it in the freezer for a few minutes to speed this up.
- Make the frosting: In a small bowl, stir together the Greek yogurt, Cool Whip, vanilla, honey or maple syrup, and more protein powder (if using). Taste and adjust sweetness as desired. You can also just mix this directly in the little 5 oz. container of yogurt to save on dishes which is what I usually do!1 (5 oz.) container plain Greek yogurt, 2-3 Tbsp. Cool Whip, Splash of vanilla extract, Honey or maple syrup, 1 Tbsp. protein powder
- Assemble: Place one cake layer into a ramekin or small serving dish. Spread about half of the frosting on top. Add the second cake layer, then spread the remaining frosting over the top and sides.
- Decorate + enjoy: Generously coat with rainbow nonpareils and dig in!
Notes
- Cake batter protein powder gives the most “birthday cake” flavor
- Microwave times can vary greatly, so be sure to start checking at the 60-second mark, and then microwave in little bursts from there.
- Cooling the cake before frosting helps prevent the frosting from melting, so be sure not to skip that step 🙂
- Macros: calories : ~390, protein ~35-40g, carbs: ~28, fat: ~12g
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Creating Kaitlin
