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Whittakers Jelly Tip Chocolate Protein Cake

Whittaker's home-made TipTop protein Cake

12 serves, 14grams of protein per-serve

This cake is the pinnacle of all cheat meals. Nothing will compare to this godlike creation of culinary perfection and taste.



The Most Amazing Cake

  • butter and flour for coating the cake pan
  • 2 1/2 cups all-purpose flour
  • 3 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 4 large eggs
  • 1 1/2 cups buttermilk
  • 1 1/2 cups warm water
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 3 Scoops MusclePharm Protein Powder (Chocolate)
  • 1 Block Whittaker's Dark Chocolate (Vitawerks chocolate healthy alternative)  
  • 1 Block Whittaker's Milk Chocolate (Vitawerks milk chocolate healthy alternative)
  • 1 Block Whittaker's JellyTip Chocolate (Vitawerks white chocolate healthy alternative)
  • 1x Barkers Strawberry sauce


Chocolate Cream Cheese Buttercream Frosting

  • 1 1/2 cups butter softened
  • 8 oz cream cheese softened
  • 1 1/2 cups unsweetened cocoa powder
  • 3 teaspoons vanilla extract
  • 7-8 cups powdered sugar
  • about 1/4 cup milk as needed
  • 1 Scoop of MusclePharm Protein Powder (Chocolate)


The Most Amazing Chocolate Cake

  • Preheat oven to 176 Degrees Celsius. Butter three 9-inch cake rounds.
  • Mix together flour, sugar, cocoa, baking soda, baking powder, protein powder, and salt in a stand mixer using a low speed until combined.
  • Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
  • Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
  • Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
  • Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
  • Frost with your favorite frosting and enjoy!


Chocolate Cream Cheese Buttercream Frosting

  • In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results
  • Add in cocoa powder, vanilla extract, and Protein Powder. Beat until combined.
  • Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.

Extra Decorating

  • Break all Whittaker's Chocolate into individual pieces and variating sizes (don't worry if the pieces aren't perfect)
  • Use the broken pieces of chocolate to create a repeating pattern around the equator of the cake. (Tip: Use the icing as glue to hold the chocolate in place)
  • Decorate the top of the cake with larger pieces of chocolate (Add drizzles of Barkers Strawberry sauce on top of the cake to make it pop)
  • Serve with JellyTip Ice Cream
  • Enjoy! :)  

Decorating Tips

  • Use the frosting to create a rough base layer around the cake. (Boil hot water and use a metal knife with a straight edge to smooth the icing, dip the knife in hot water to slightly melt icing to create a smoother coat)
  • Let frosting cool down in fridge for 10min before applying the next layer of icing.
  • Create as many layers as desired until the cake is smooth and beautiful.
  • Be conscious leaving frosting in direct sunlight as it looses it's integrity when heated.
  • Have fun while decorating (You have creative freedom to make your own masterpiece, so enjoy yourself while doing it!)  

supps used:

Sold out
ProSupps PSWhey 2lb - Muscle X
Sold out
ProSupps PSWhey 2lb - Muscle X

Recipe Credit: Chef Kaylene Kenny

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Sugar Free & Low-carb

Triple Chocolate Protein Brownie W/ Peanut Butter Frosting

Keto, Gluten Free, and High in Protein.

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