Peanut Butter and Jelly Protein Cake

 

This high-protein Peanut Butter and Jelly Protein Cake is made with PEScience Select Protein and packed with flavor—not sugar. Layers of indulgence, real fruit filling, and a peanut butter frosting make this macro-friendly treat a must-bake.

At PEScience, we believe in desserts that do more. This high-protein Peanut Butter and Jelly Protein Cake isn't just indulgent—it's functional, satisfying, and built for your goals. With layers made from our fan-favorite Select Protein in Chocolate Peanut Butter Cup and Peanut Butter Cookie flavors and a real berry filling, you’re getting the taste you crave with the macros you love.

This recipe is packed with high-quality protein, low in sugar, and boosted with wholesome ingredients like Greek yogurt and unsweetened applesauce. Whether you're fueling up post-workout or treating yourself after dinner, this cake delivers.

Peanut Butter and Jelly Protein Cake
Total Calories: 117 Servings: 12 slices Serving Size: 1 slice

 

Ingredients:

Chocolate Layer:

  • 40g Select Chocolate Peanut Butter Cup Protein
  • 2g black cocoa powder
  • 10g cocoa powder
  • 15g flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 20g granulated Swerve
  • 110g unsweetened applesauce
  • 60g plain nonfat Greek yogurt
  • 75g liquid egg whites

Peanut Butter Layer

  • 40g Select Peanut Butter Cookie Protein
  • 16g powdered peanut butter
  • 15g flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 20g granulated Swerve
  • 110g unsweetened applesauce
  • 60g plain nonfat Greek yogurt
  • 75g liquid egg whites

Filling:

  • 100g sliced strawberries
  • 100g frozen raspberries
  • pinch salt
  • 30g granulated swerve

Frosting:

Directions:

  • Preheat the oven to 350° and spray around 8-inch pans with nonstick cooking spray.
  • Prepare both chocolate and peanut butter batter.
  • Mix chocolate dry ingredients in a large bowl. And a small bowl, mix applesauce, Greek yogurt, and egg whites.
  • Then, in another large bowl, mix the peanut butter dry ingredients, and in another small bowl, mix applesauce, Greek yogurt, and egg whites.
  • Then, pour each small bowl into the large bowl. Mix both batters until just combined, being careful not to over-mix.
  • Pour each batter into each pan and bake for approximately 16 to 17 minutes.
  • While cakes are baking, prepare filling by putting strawberries and raspberries and swerve in a microwaveable bowl. Cook 1-2 minutes. Set the filling in the freezer to cool.
  • Mix all frosting ingredients and place them in the fridge until ready to use.
  • Once the cakes come out of the oven, turn them onto a plate and allow them to cool before adding the filling to one side and topping with the other.
  • Frost the entire cake and top with crushed Nutter butter cookies.

Nutrition Facts

Calories: 117
Total Fat: 1.8g
Total Carbs: 12.1g
Total Protein: 12g


Created by @sweetandspicymacros


Peanut Butter and Jelly Protein Cake

Why This Cake Works

Using Select Protein, you’re getting the best-tasting, best-textured protein powder on the market—so your cake turns out rich, moist, and never chalky. We’ve balanced real flavor with smart nutrition in this recipe:

  • 117 calories per slice
  • 12g protein
  • Only 1.8g of fat
  • Naturally sweetened with Swerve
  • Made with real fruit and no added oils

This is the kind of recipe that proves clean eating doesn’t mean boring eating. It’s indulgence with intention!

More Recipes, More Gains

Looking for more sweet, protein-packed inspiration? Browse the PEScience Protein Kitchen recipe archive and follow us on Instagram @PEScience for daily ideas to help you stay on track without giving up your favorite flavors.

Bake it. Share it. Tag us. Let us know how you like this one!

Peanut Butter and Jelly Protein Cake
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