Here’s a high-protein version of that classic dessert, written clean and ready for posting:

🍰 Classic High-Protein Vanilla Butter Cake with Buttermilk Sauce

Moist • Rich • Old-Fashioned Flavor with a Protein Boost

This cake keeps the tender, buttery crumb and sweet vanilla aroma of a traditional butter cake — but with added protein from Greek yogurt and protein powder. Finished with a warm buttermilk sauce that soaks into every bite.

⏱ Time & Yield

Prep: 15 minutes
Bake: 30–35 minutes
Serves: 9 squares (8×8-inch pan)

🛒 Ingredients

Vanilla Butter Protein Cake

• ½ cup unsalted butter, softened
• ⅓ cup maple syrup or sugar-free sweetener
• 2 large eggs
• ½ cup plain Greek yogurt
• ¼ cup milk or almond milk
• 1 tbsp vanilla extract
• ¾ cup all-purpose flour or oat flour
• 1 scoop (about 25 g) vanilla protein powder
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt

🥛 Warm Buttermilk Sauce

• ¼ cup butter
• ½ cup buttermilk (or milk + 1 tsp lemon)
• ¼ cup maple syrup or brown sugar substitute
• 1 tsp vanilla
• Pinch salt

👩‍🍳 Instructions

1️⃣ Preheat oven to 350°F (175°C). Line or grease pan.

2️⃣ Cream butter and sweetener until fluffy. Beat in eggs.

3️⃣ Mix yogurt, milk, and vanilla. Stir into batter.

4️⃣ Whisk dry ingredients separately. Fold into wet mixture.

5️⃣ Spread into pan. Bake 30–35 minutes until golden.

6️⃣ Simmer all sauce ingredients 4–5 minutes until glossy.

7️⃣ Poke warm cake and pour sauce slowly over top.

8️⃣ Cool 15 minutes before slicing.

🥗 Nutrition (per square – approx)

• Calories: ~185
• Protein: ~9–11 g
• Carbs: ~16 g
• Fat: ~9 g
• Sugar: depends on sweetener

✔ High-protein dessert
✔ Moist and buttery
✔ Great warm or chilled
✔ Freezer-friendly

💡 Tips & Variations

• Extra protein: serve with vanilla Greek yogurt
• Low-carb: almond flour + monk fruit sweetener
• Lemon version: add 1 tbsp lemon zest
• Glaze option: skip sauce, drizzle protein icing