These Birthday Cake Protein Balls are made with cashew butter and rolled in sprinkles. An easy energy bite recipe that tastes like vanilla cake batter!
These Energy Balls Are So Delicious!
If you want a dessert-like snack that still delivers protein, these cake-batter protein balls are the answer. They’re simple to make, require basic pantry ingredients, and are rolled in sprinkles for a cheerful finish.
This recipe appears in my new cookbook and I’m thrilled to share it! Be sure to get a copy while they’re available.
My original energy balls are a reader favorite for good reason: they taste indulgent while being quick to prepare. Once I learned how to make protein bites that feel like dessert, I started experimenting. These sprinkle-covered cake-batter bites are one of my latest favorites.
The recipe uses familiar protein-ball staples—oats, protein powder, and nut butter—and the sprinkles turn them into a fun, birthday-cake–style treat.
The full recipe and detailed instructions are below. Here are the ingredients you’ll need to make these quick protein balls.
What you need to make it
- Cashew Butter: Use natural cashew butter with only cashews, oil, and salt listed as ingredients.
- Rolled Oats: Old-fashioned oats work best for texture.
- Salt: Adjust depending on whether your cashew butter is already salted—see notes below.
- Honey: Acts as a natural binder and sweetener.
- Protein Powder: Vanilla-flavored protein powder helps create the cake flavor.
- Sprinkles: I use dye-free sprinkles, but any small sprinkles will work.
- Vanilla Extract: Essential for that classic vanilla cake taste—don’t skip it.
How to make Birthday Cake Protein Balls
Step 1: In a mixing bowl combine cashew butter, vanilla protein powder, rolled oats, vanilla extract, honey, salt, and sprinkles.
Recipe Note
I used unsalted cashew butter. If your cashew butter contains salt, leave out the added salt when mixing and adjust to taste afterward.
Step 2: Stir with a rubber spatula until the mixture comes together into a thick, slightly sticky dough with no streaks of dry ingredients.
Step 3: Line a baking sheet with parchment paper and use a mini cookie scoop to portion the batter; this recipe yields about 20 balls.
Joy’s Tip
I like a 1.5-tablespoon mini cookie scoop for consistent-sized protein balls — it speeds up assembly and gives a uniform result.
Step 4: Roll each scoop of batter between your palms, dip the top into a small bowl of sprinkles, and place sprinkle-side up on the baking sheet. Repeat until all balls are coated.
How to store
Refrigerator: Place finished balls in an airtight container and refrigerate for 1–2 weeks.
Freezer: Freeze in an airtight bag or container for 2–3 months. Thaw a few minutes at room temperature before eating for a softer texture.
More Easy Protein Snacks
- Chocolate Protein Balls
- Cinnamon Roll Energy Bites
- Mint Chocolate Energy Bites
- Peanut Butter Pretzel Energy Bites
- Oatmeal Cookie Energy Balls
- Chocolate Cashew Protein Bars
- Almond Butter Protein Balls
- Banana Bread Energy Bites
- Pecan Pie Energy Bites
- Gingerbread Energy Bites
- Strawberries & Cream Energy Bites
- Pumpkin Protein Balls
- Chocolate Protein Bars
Dye free sprinkles
I used dye-free sprinkles for this batch and my kids loved them. Check your local grocery or stores for similar options if you prefer dye-free toppings.
Can I use a different flavor of protein powder?
You can substitute another flavor, but vanilla gives the truest cake-batter taste, so it’s the recommended choice for this recipe.
Birthday Cake Protein Balls
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Ingredients
- 1 cup natural creamy cashew butter, see notes
- ½ cup vanilla protein powder
- ¾ cup rolled oats
- 2 teaspoons vanilla extract
- ¼ cup honey
- 3 tablespoons sprinkles, plus more for rolling
- ¾ teaspoon salt, see notes
Instructions
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Add all ingredients to a mixing bowl and stir with a rubber spatula until a thick batter forms.
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Line a baking sheet with parchment. Use a mini cookie scoop to portion the batter onto the sheet.
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Roll each ball in your hands, dip the top into sprinkles, and press lightly to adhere.
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Place each ball sprinkle-side up on the baking sheet and repeat with remaining batter.
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Refrigerate until firm, then transfer to an airtight container for storage in the fridge or freezer.
Notes
Cashew Butter
Use natural cashew butter without added sweeteners—ingredients should be cashews, oil, and salt.
How Much Salt To Add
If your cashew butter is unsalted: use the full ¾ teaspoon called for in the recipe.
If your cashew butter is salted: reduce the added salt to ¼ teaspoon or adjust to taste after mixing.
Nutrition
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