Birthday Cake Microwave Cake
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Whether it’s your birthday or you’re just obsessed with all things birthday cake, I think you’re going to dig this microwave cake. In less than five minutes, you’ll have a frosted birthday cake with 27 grams of protein.
Birthday Microwave Cake Ingredients
First up, you’ll notice a recurring ingredient on Mugs for Muscles— sugar-free yellow cake mix. I used it for the Pineapple Upside Down Mug Cake as well. As I mentioned in the recipe notes there, I get this mix at Walmart and Kroger.
If you can’t find it in stores, you can click here to use Pillsbury’s locate a store function.
The base cake recipe is essentially the same as the pineapple upside down cake. So if you’ve checked that one out already, you’ve heard my spiel on whole eggs vs egg whites. If you haven’t, all ya need to know is that egg whites give the cake a slight angel food cake texture. For extra fluff, you can use a whole egg.
It’s also worth mentioning that your protein powder selection can make a difference in smaller recipes like this microwave cake. If you use a plant-based or isolate protein, it could make the cake tough. I like using a whey concentrate or a blend of whey and casein protein.
The only other ingredient note I have is on Swerve confectioners which I used for the frosting as a powdered sugar substitute. You can use any sweetener you like, even a granular sweetener. But Swerve really takes it up a notch.
If you use a granular sweetener like stevia, you can mix a bit of extra protein powder to thicken the frosting.
Birthday Cake Microwave Cake
A high protein microwavable birthday cake.
- 3 Tbsp (30g) Sugar Free Yellow Cake Mix I used Pillsbury
- 1/2 scoop (17g) Protein Powder vanilla
- 3 Tbsp (46g) Liquid Egg Whites or 1 whole egg white
- 1 Tbsp (14g) Light Butter
- 2 oz Fat Free Cream Cheese
- 1 tsp Clear Imitation Vanilla
- 1 Tbsp Low Cal Sweetener I used Swerve Confectioners
- 1 tsp Sprinkles
Mix all the cake ingredients in a mug or small bowl. (If you'd like the cake to come out perfectly, mix in a bowl and transfer to a mug sprayed with nonstick cooking spray.)
Microwave for 50-60 seconds.
Mix the frosting ingredients in a small bowl. Either flip the cake out and frost the cake or pour the frosting on top of the mug cake and add sprinkles.
- Thanks to the low fat content, the cake will have an almost angel food cake-like texture. For a fluffier cake, use a whole egg instead of egg whites.
- If you use a granular sweetener like stevia, you can mix a bit of extra protein powder to thicken the frosting.
- Cake only without frosting: 227 calories, 19 grams of protein, 26 grams of carbs, 7 grams of fat
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