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oreo protein cake with a slice cut out sitting on a white serving dish

Oreo Protein Cake

High protein chocolate cake layered with cream cheese frosting and crushed Oreos.

Course Dessert
Cuisine American
Keyword oreo cake, protein cake, protein powder cake
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 slices
Calories 230 kcal
Author Mason Woodruff


Dry 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

Wet Ingredients

  • 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 I used Land O' Lakes with canola
  • 2 Tbsp (28g) Dark Chocolate Chips melted

Frosting and Oreo Coating

  • 16 oz Fat Free Cream Cheese or 1/3 fat
  • 1 C (144g) Powdered Erythritol Swerve Confectioners or a powdered sugar substitute
  • 12 Oreo Thins crushed


For the Chocolate Protein Cake

  1. Preheat your oven to 350F and spray two 8" round cake pans with nonstick cooking spray. Set aside.

  2. Mix the dry ingredients together in a large bowl. Make sure there are no clumps of cocoa powder remaining.

  3. Whisk the eggs together in a separate bowl before adding the milk, vanilla extract, and apple sauce. Whisk everything until smooth.

  4. Microwave (about 60 seconds) or melt the chocolate chips in a bowl before adding the light butter and mixing together until smooth. The melted chocolate chips should melt the light butter but you can microwave a few seconds longer if needed.

  5. Add the egg mixture to the dry ingredients and stir until very little liquid remains. Add the butter and melted chocolate and stir until the cake batter is smooth.

  6. Transfer the cake batter to the cake pans. Each pan should have 525 grams in it unless you modified ingredients. Shake the cake pans and give them a good smack on the counter to remove any air bubbles and get an even bake.

  7. Bake for 26-30 minutes or until a knife comes out clean in both cakes. After the baked cakes have cooled briefly, transfer them to a cooling rack to completely cool before frosting.

For the Frosting and Oreo Coating

  1. Mix the cream cheese and powdered erythritol together until smooth. Make sure no lumps remain.

  2. Use a food processor or blender to finely crush the Oreos.

  3. Frost the top of one cake before placing the second cake on top and frosting the top and sides. Gently pat the sides with the crushed Oreos and sprinkle remaining crushed Oreos on top. Refrigerate the cake after serving.

Recipe Notes

For ingredient modification questions, see the post above. 

Nutrition Facts Notes

  • Each slice of Oreo protein cake has 7 Smart Points.
  • 1 slice with 1/3 fat cream cheese has 290 calories, 13 grams of protein, 24 grams of carbs, 16 grams of fat, and 8 Smart Points.
  • 1 slice of cake only (no frosting or crushed Oreos) has 160 calories, 10 grams of protein, 16 grams of carbs, 7 grams of fat, and 4 Smart Points.
Nutrition Facts
Oreo Protein Cake
Amount Per Serving (1 slice)
Calories 230 Calories from Fat 72
% Daily Value*
Fat 8g12%
Carbohydrates 26g9%
Protein 15g30%
* Percent Daily Values are based on a 2000 calorie diet.