Cake batter protein shake, sprinkles and all: five minutes and 28g of protein per glass. Two scoops of cake batter protein powder do the heavy lifting, and a frozen banana turns the whole thing thick. 221 calories, no yogurt or milk needed. Breakfast, post-workout, or the 4pm slump, whichever hits first.
Key ingredients and substitutions
- Frozen banana: The reason this shake is thick without dairy. Freeze the slices in a single layer so they don’t clump. Fresh banana works but you’ll get a smoothie, not a spoonable shake. Half a cup of frozen cauliflower is the swap if you want lower sugar (see variations).
- Cake batter protein powder: Where all 28g of protein comes from, and the whole flavour of the shake. Funfetti-flavoured powders taste identical. If you can’t find either, vanilla protein plus half a teaspoon of butter or cake batter extract gets close.
- Chilled water: Keeps calories at 221. Swap for unsweetened almond, oat, or soy milk if you want it richer; that adds roughly 30 to 60 calories depending on the milk.
- Rainbow sprinkles: For the top, not the blender. Adds crunch and colour. Skip or use sugar-free if you’re watching added sugar.
How to make a cake batter protein shake
- Freeze the banana. Slice one small banana and freeze the pieces in a single layer at least a few hours ahead. Frozen-solid slices are what give this shake its thick, ice-cream-like texture.
- Blend. Tip the frozen banana, two scoops of protein powder, and 1½ cups chilled water into a high-speed blender. Blend 30 to 60 seconds until completely smooth, with no visible banana flecks or streaks of dry powder.
- Serve. Pour into a tall glass and scatter the sprinkles on top right before drinking. Sprinkles sink through fast, so this is the last step.
Tips for Getting It Right
Chalky texture is almost always a protein powder problem, not a blending one. If yours comes out gritty, the powder is the first thing to change.
- Blend the full 60 seconds. Anything less and you get banana flecks and un-dissolved powder.
- Freeze the banana slices in a single layer. A frozen clump stalls the blender and leaves you with a lumpy shake.
- Add the sprinkles at the end. They sink through in seconds if you top before pouring.
- Too thick to sip? A tablespoon of extra water and a quick pulse fixes it.
- Cake batter protein powders vary wildly. A cheap one will taste chalky no matter what you do; a good one blends smooth in 30 seconds.
Variations
- Extra thick, spoonable version: Swap half the water for unsweetened almond milk and add a handful of ice. Eat it with a spoon.
- Chocolate cake batter: Blend in a teaspoon of cocoa powder, top with chocolate sprinkles.
- Higher fibre breakfast: Add ¼ cup rolled oats before blending. Turns it into a breakfast smoothie that keeps you full longer.
- Lower carb: Swap the frozen banana for ½ cup frozen cauliflower florets. Cuts sugar to around 3g and roughly halves the carbs; a strong cake-batter powder covers any veg taste.
What to Serve With It
- Protein add-on: A soft-boiled egg on the side pushes the meal past 30g protein.
- Something crunchy: A rice cake with peanut butter.
- Fruit: A few sliced strawberries.
- Drink: An iced oat milk latte if this is breakfast.
FAQ
This shake is meant to be drunk fresh, straight from the blender. If you have to hold it, an airtight jar in the fridge works for up to 4 hours, though the texture thins as the banana defrosts. Don’t freeze the finished shake; the banana turns grainy and the sprinkles bleed colour.
Yes. Use ½ cup frozen cauliflower florets. You’ll drop carbs from 29g to around 5g and lose the natural sweetness, so a well-flavoured cake batter powder does more of the work.
Depends on your protein powder and sprinkles. Most cake batter powders are gluten-free but always check the label. Standard rainbow sprinkles usually are; specialty ones sometimes aren’t.
Yes, with a plant-based cake batter or vanilla protein powder. Everything else is already vegan, though double-check your sprinkles; some contain gelatin or shellac.
Almost always the protein powder. Cheaper cake batter flavours can be gritty however long you blend them. If you can’t switch brands, blending longer helps a bit, and a splash of vanilla or butter extract covers a lot.
Half a scoop of unflavoured or vanilla protein pushes it past 30g without shifting the taste much. Add an extra tablespoon of water to keep it drinkable.
More creamy protein treats you will love
- Cinnamon Roll Protein Shake
- Cottage Cheese Smoothie
- White Chocolate Raspberry Protein Ice Cream
- Cottage Cheese Chocolate Mousse
- Chocolate Covered Protein Balls
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Cake Batter Protein Shake Recipe
Ingredients
- 1 small banana - frozen into slices
- 2 scoops cake batter protein powder
- 1½ cups chilled water
- 1 teaspoon sprinkles
Instructions
- Add the frozen banana slices, protein powder, and water to a high speed blender and blend until smooth.1 small banana, 2 scoops cake batter protein powder, 1½ cups chilled water
- Pour into a glass, top with sprinkles, and enjoy!1 teaspoon sprinkles
Notes
- Blend the full 60 seconds. Anything less leaves banana flecks.
- Freeze banana slices in a single layer, not a clump.
- Sprinkles on last; they sink fast.
- Too thick? Extra tablespoon of water and a quick pulse.
