Prep time: 20 minutes
Total time: 1 hours 15 minutes
Servings: 12
Sometimes, you want your dessert to be a bit better for you. That’s where this protein-forward version of the viral dot cake comes in handy and certainly doesn’t disappoint. The :ratio Protein yogurt blends into the cream cheese frosting and the result is something genuinely creamy and delicious – with a little tang that keeps it from being overly sweet. Pile on the rainbow sprinkles and it looks just as wild and fun as any other version of this viral cake.
Ingredients
The Vanilla Cake
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup milk
- 2 tsp vanilla extract
Protein Yogurt Frosting
- 2 cups :ratio Protein Vanilla Yogurt-Cultured Dairy Snack
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
Extras
- 12 small ice cream cups
- 1 cup rainbow nonpareil sprinkles
Steps
- Preheat your oven to 350°F. Line a large rectangular baking pan (40x30cm / 15×12 inch) on the base and sides with parchment.
- Sift the flour, baking powder, and salt together into a bowl.
- In a separate bowl, beat the oil, milk, sugar, eggs, and vanilla for about 5 minutes, until thick and pale.
- Pour into the dry ingredient bowl and whisk for another 15 seconds to incorporate. The batter will be quite liquid, but that’s normal.
- Pour into your prepared pan and bake for 22–25 minutes, until the center springs back when gently pressed. Cool completely.
- While the cake bakes, make the frosting: beat the cream cheese until smooth and light. Add the powdered sugar and vanilla, mix again, then fold in the :ratio yogurt until fully combined and creamy.
- Once the cake is completely cool, cut out rounds to match the diameter of your ice cream cups – a round cutter works well here. Cut them close together to get 24 rounds total.
- Place one round into the bottom of each cup. Spread a layer of frosting over it, then add the second round and frost right up to the brim, leveling it off with a small offset spatula so the top is smooth and flush.
- Pour the nonpareils into a wide, shallow dish. Carefully turn each cup over and press the frosted top firmly into the sprinkles until every inch is covered. Don’t be shy about pressing in – full coverage is the whole point.
- Store in the fridge for up to a few days. They won’t last that long, though, because these protein dot cakes are simply scrumptious!
Tips
Cut smart, not just fast. Use the rim of one of your ice cream cups as a guide to trace the right size before you cut – it saves wasted cake.
Want even more protein? Stir a scoop of vanilla protein powder into the batter before baking. It won’t change the texture or flavor in any noticeable way.
Keep the frosting cold. If it softens too much while you’re assembling, put it back in the fridge for 10 minutes. Firm frosting holds the sprinkles far better.
Save yourself some time, with a boxed vanilla, chocolate, yellow, or funfetti cake mix that will work perfectly here. Bake it as directed, then use the :ratio frosting and sprinkle coating to make it your own.
Swap in a 1:1 gluten-free flour blend for the all-purpose flour. As always with gluten-free baking, double-check every other ingredient too; particularly the sprinkles, since ingredients can vary widely by brand.
Nutrition
Nutrition Facts
| Nutrient | % Daily Value* |
|---|---|
| Total Fat | |
| Saturated Fat | |
| Trans Fat | |
| Cholesterol | |
| Sodium | |
| Total Carbohydrate | |
| Total Sugars | |
| Includes Added Sugars | |
| Protein |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.