Dessert

Oreo Protein Cake Recipe

BySarah Summers November 17, 2025November 17, 2025

Introduction

This Oreo Protein Cake is a deliciously moist and chocolatey treat packed with vanilla protein powder and rich cocoa. It’s perfect for those who want to enjoy a dessert that feels indulgent yet supports their fitness goals.

A slice of two-layer dark chocolate cake with white cream filling between the layers sits on a white plate. The top and sides of the cake are covered in dark crumbly chocolate pieces, giving a rough texture. The inside of the cake looks moist and dense, while the cream is smooth and thick, showing a clear contrast with the dark cake. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 C (180g) All Purpose Flour
3 scoops (93g) Vanilla Protein Powder (I used PEScience Select)
3/4 C (60g) Black Cocoa Powder
1/2 C (96g) Granulated Sugar Substitute, I used Swerve
1 Tbsp Baking Powder
1 C (240g) Unsweetened Cashew Milk (or any milk)
1/2 C (120g) Unsweetened Apple Sauce
2 large Eggs
1 tsp Vanilla Extract
1/2 C (112g) Light Butter
2 Tbsp (28g) Dark Chocolate Chips, melted
16 oz Fat Free Cream Cheese, or 1/3 fat
1 C (144g) Swerve Confectioners (or a powdered sugar substitute)
12 Oreo Thins, crushed

Instructions

Step 1: Preheat your oven to 350°F and spray two 8″ round cake pans with nonstick cooking spray. Set aside.
Step 2: In a large bowl, mix the all purpose flour, vanilla protein powder, black cocoa powder, granulated sugar substitute, and baking powder. Stir well to remove any clumps of cocoa powder.
Step 3: In a separate bowl, whisk the eggs. Then add the unsweetened cashew milk, vanilla extract, and unsweetened apple sauce. Whisk until smooth.
Step 4: Melt the dark chocolate chips, either in the microwave for about 60 seconds or on low heat. Add the light butter to the melted chocolate and mix until smooth. If needed, microwave a few seconds more to ensure the butter melts fully.
Step 5: Add the egg mixture to the dry ingredients and stir until almost no liquid remains. Then add the melted chocolate and butter mixture and stir until the batter is smooth and evenly combined.
Step 6: Divide the cake batter evenly between the two prepared pans (each should have about 525 grams unless ingredients were adjusted). Shake the pans gently and tap them on the counter to remove air bubbles and ensure an even bake.
Step 7: Bake for 26-30 minutes or until a knife inserted into the center comes out clean. Allow the cakes to cool briefly in their pans, then transfer to a cooling rack to cool completely before frosting.
Step 8: Mix the fat free cream cheese with the Swerve confectioners until smooth and lump-free to make the frosting.
Step 9: Finely crush the Oreo Thins using a food processor or blender.
Step 10: Spread frosting on top of one cake layer, then place the second cake on top. Frost the top and sides of the assembled cake. Gently press the crushed Oreos onto the sides and sprinkle remaining crushed Oreos on top.
Step 11: Refrigerate the cake after serving to keep it fresh.

Tips & Variations

Substitute cashew milk with almond, oat, or regular milk based on preference.
For a more intense chocolate flavor, add an extra tablespoon of cocoa powder.
Use regular cream cheese if you prefer a richer frosting.
Try adding a handful of chopped nuts to the batter for extra texture.

Storage

Store the cake covered in the refrigerator for up to 4 days. Before serving, let it sit at room temperature for 10-15 minutes for the best texture. Leftover cake can be frozen for up to one month; thaw overnight in the fridge.

How to Serve

A rich chocolate cake slice is displayed on a white plate, showing three main layers: a top dark chocolate crumb layer with a coarse texture, a middle smooth white cream layer, and a thick bottom dark chocolate cake layer with a moist, dense look. The surface of the cake is coated with a crumbly chocolate topping that continues over the edges, while the visible cream layer contrasts sharply with the deep brown of the cake. The background is a white marbled texture, and the image is a close-up shot focusing on the cake's texture details. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of protein powder?

Yes, you can substitute the vanilla protein powder with any flavor you like, but keep in mind it may slightly change the taste and texture.

Is it necessary to melt the chocolate chips with butter?

Melting the chocolate chips with butter helps create a smooth mixture and adds moisture to the cake, enhancing flavor and texture. You can skip butter but may notice a difference in richness.