Dessert

Birthday Cake Protein Cookie Dough Recipe

ByMaya Quinn January 30, 2026January 30, 2026

Introduction

Enjoy a guilt-free treat with this Birthday Cake Protein Cookie Dough that’s packed with flavor and protein. It’s a fun twist on classic cookie dough, perfect for snacking or celebrating special moments without the guilt.

A glass jar filled with two layers of light tan cookie dough mixed with colorful rainbow sprinkles, topped with an additional large scoop of the same dough with visible pink, blue, green, and yellow sprinkles. The jar is set on a white marbled texture with scattered rainbow sprinkles around it. To the left, there is a blurred view of dark brown cookie dough in a glass jar, and to the right, there is a turquoise blue cookie dough in another glass jar with a biscuit piece sticking out. A small chocolate sandwich cookie is placed near the bottom right of the main jar. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup Pillsbury Funfetti Cake Mix (97 grams)
6 tbsp Dymatize Elite Vanilla Casein Protein Powder (48 grams)
2 tbsp Cellucor Whipped Vanilla Whey Protein Powder (16 grams)
1/3 cup light brown sugar (64 grams)
1/4 cup unsalted butter, softened (46 grams)
1/4 cup unsweetened vanilla almond milk (2 fl oz)
2 tbsp rainbow sprinkles (24 grams)
1/4 tsp almond extract

Instructions

Step 1: Heat treat the cake mix by placing it in a bowl and microwaving for 30 seconds. Stir well and set aside to cool.
Step 2: Using a hand mixer, stand mixer with paddle attachment, or a fork, cream together the softened butter and light brown sugar until smooth and fluffy.
Step 3: Add the protein powders, cooled cake mix, almond extract, and unsweetened vanilla almond milk to the bowl. Mix until just combined.
Step 4: Fold in the rainbow sprinkles gently to keep their shape and color, then serve immediately or refrigerate.

Tips & Variations

For a dairy-free version, substitute the butter with coconut oil or a plant-based spread.
Add a pinch of salt to balance sweetness if desired.
Use gluten-free cake mix if you need a gluten-free option.
To make this treat extra creamy, chill the mixture for 15 minutes before serving.

Storage

Store your protein cookie dough in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze it for up to 3 months. When ready to enjoy, thaw overnight in the fridge and give it a quick stir before serving.

How to Serve

The image shows three small clear glass jars filled to the top with a light beige, crumbly batter dotted with small colorful pieces of cereal. Each jar has a rounded and slightly overflowing top layer of the same batter texture with bright red, blue, green, orange, and yellow cereal bits sticking out. The jars sit on a light gray round stone board, which rests on a white marbled surface. To the left, there is a small white bowl filled with the same colorful cereal, some spilling over onto the board. The background is softly blurred with neutral gray, green, and other colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Is this cookie dough safe to eat raw?

Yes, because the cake mix is heat treated by microwaving, it eliminates any raw flour risks, making it safe to eat raw like traditional edible cookie dough.

Can I use other protein powders?

Absolutely! You can substitute with your preferred vanilla-flavored protein powder, but be aware that different powders may slightly change the texture and flavor.

Birthday Cake Protein Cookie Dough Recipe

★★★★★

4.7 from 73 reviews

This Birthday Cake Protein Cookie Dough is a delicious, no-bake treat combining funfetti cake mix with vanilla protein powders for a sweet, protein-packed snack that tastes like birthday cake. It’s easy to make and perfect for satisfying cookie dough cravings in a healthier way.

Author: Maya
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: About 8 servings 1x
Category: Snack
Method: No-Cook
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Dry Ingredients

3/4 cup Pillsbury Funfetti Cake Mix (97 grams)
6 tbsp Dymatize Elite Vanilla Casein Protein Powder (48 grams)
2 tbsp Cellucor Whipped Vanilla Whey Protein Powder (16 grams)
1/3 cup light brown sugar (64 grams)
2 tbsp rainbow sprinkles (24 grams)

Wet Ingredients

1/4 cup unsalted butter, softened (46 grams)
1/4 cup unsweetened vanilla almond milk (2 fl oz)
1/4 tsp almond extract

Instructions

Heat Treat Cake Mix: Place the funfetti cake mix in a microwave-safe bowl and microwave for 30 seconds. Stir well and set aside to cool completely. This step ensures any harmful bacteria in the cake mix is eliminated, making the dough safe to eat raw.
Cream Butter and Sugar: Using a hand mixer, stand mixer with paddle attachment, or a fork, cream the softened butter and light brown sugar together until the mixture is light and fluffy.
Combine Dry and Wet Ingredients: Add the heat-treated cake mix, vanilla casein and whey protein powders, almond extract, and almond milk to the butter and sugar mixture. Mix until just combined to form a cookie dough consistency.
Fold in Sprinkles: Gently fold in the rainbow sprinkles to evenly distribute them throughout the dough without melting them.
Serve or Store: Enjoy immediately or store the protein cookie dough in the refrigerator for up to 1 week. For longer storage, freeze it for up to 3 months. Let thaw slightly before serving if frozen.

Notes

Make sure to heat treat the cake mix to make the dough safe for raw consumption.
You can substitute almond milk with any other milk alternative or dairy milk if preferred.
For a firmer texture, chill the dough before serving.
This recipe is a great high-protein snack that mimics traditional cookie dough without baking.
Store leftovers tightly covered to maintain freshness.

Keywords: protein cookie dough, birthday cake, funfetti cookie dough, no bake cookie dough, high protein snack, protein powder dessert

Maya Quinn

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