Chocolate Protein Bundt Cake (Ultra-Moist, 1 Bowl) + Optional Protein Ganache

Craving a bakery-style chocolate cake that fits your fitness goals? This one-bowl chocolate protein bundt cake gives you rich flavor, soft texture, and a solid protein boost.

This chocolate protein bundt cake is rich, fudgy, and actually tender—not chalky. If you want a bakery-style chocolate cake that also delivers real protein, this chocolate protein bundt cake nails it: one bowl, no mixer, and a glossy protein ganache that sets fast. Bake a full Bundt for friends or do minis for weekly meal prep, then keep a quick option in your back pocket with our 90-second
Microwave Mini Bundt Cake

Rich, fudgy, and secretly high-protein—no mixer needed. Oven or mini Bundts in the air fryer.

Estimated cost: ~$6–$8 with store brands (excludes pantry basics)
Hands-on: 15 min · Total: 55–65 min
Servings: 12 slices (or 10–12 mini Bundts)

This chocolate protein Bundt hits that gym-rat-meets-study-snack sweet spot: plush crumb (thanks to yogurt + oil), deep cocoa, and a quick protein ganache you whisk in a mug. It stores like a champ for late-night bites, and I’ve added a mini Bundt / air fryer path for dorm kitchens.

Why this chocolate protein bundt cake works

• Protein without rubber: We use whey or plant protein in a reasonable ratio to flour, plus yogurt + oil for tenderness—so it’s cakey, not chalky.
• 1 bowl, no mixer: Whisk wet, sift in dry, bake.
• Two textures, one batter: Full-size Bundt for parties or mini Bundts (even in an air fryer) for portion-controlled snacks.
• Faster finish: A simple protein ganache (melted chips + protein + splash of milk) goes on in minutes.

Ingredients (budget swaps + DF/GF)

Dry

• 1¾ cups (220 g) all-purpose flour (or 1:1 GF blend)
• ½ cup (45 g) unsweetened cocoa powder, sifted
• ½ cup (50–60 g) chocolate or vanilla protein powder (whey or pea; see notes)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp fine salt

Wet

• 1 cup (200 g) brown sugar (or ½ brown + ½ white)
• ¾ cup (180 g) plain Greek yogurt (2% or whole; DF: thick plant yogurt)
• ½ cup (120 ml) neutral oil
• 3 large eggs, room temp
• ¾ cup (180 ml) hot brewed coffee (or hot water; coffee boosts chocolate)
• 2 tsp vanilla extract

Protein notes: Use a protein powder you like the taste of. Whey blends stay softer; pea works too—just add 1–2 tbsp extra milk if batter seems very thick.
Budget swaps: store-brand yogurt/oil; hot water instead of coffee; all brown sugar for moisture.
Dairy-free: plant yogurt + oil + plant milk for ganache.
Gluten-free: 1:1 GF blend with xanthan; batter may need 1–2 tbsp extra hot water.

1-Bowl Instructions (precise timing)

Gear: 10–12 cup Bundt pan, whisk, rubber spatula, cooling rack.

1. Prep (5 min). Heat oven to 350°F / 175°C. Grease pan thoroughly (see Pro Tips), dust with cocoa.
2. Whisk wet (2 min). In a large bowl whisk brown sugar, yogurt, oil, eggs, vanilla until glossy.
3. Sift & fold (2 min). Sift in flour, cocoa, protein powder, baking powder, baking soda, salt. Stir just to combine—thick but pourable.
4. Bloom with hot coffee (30 sec). Pour hot coffee down the side; fold until smooth. Batter should relax to a thick ribbon.
5. Bake (38–48 min). Scrape into pan; bake until a tester shows moist crumbs (center registers 200–205°F if using a thermometer).
6. Cool & release (25–35 min total). Rest 10–12 min in pan, loosen edges, invert onto rack. Cool fully before ganache.

Protein Chocolate Ganache (3–5 ingredients)

Base ganache (makes ~¾ cup):

• ½ cup (85 g) dark chocolate chips
• 2–3 tbsp milk (dairy or plant), warmed
• 1–2 tbsp chocolate or vanilla protein powder (whey/pea)
• Pinch salt
• Optional shine: ½ tsp oil or 1 tsp maple syrup

Make it: Microwave chips 20–30 sec; stir smooth. Whisk in warm milk, protein powder, and salt until glossy. Adjust milk for drizzle thickness. Spoon over cooled cake; let set 10–20 min.

Air Fryer Mini Bundts (protein option)

• Pan: Silicone mini Bundt molds (or a single 6-inch Bundt if your basket fits).
• Temp: 325–330°F (160–165°C)
• Time: 12–18 min for minis; 22–28 min for a 6-inch.
• Fill ¾ full; check early—air fryers vary. Cool 5 min, unmold, then glaze.

No molds? Use our Microwave Mini Bundt method for a 90-second fix

Pro Tips: release, moisture, and storage

• Prep the pan like a pro. Use baking spray with flour or butter + cocoa dusting; get into every ridge and the center tube. Unmold after 10–12 min—not hot, not cold. (Great tutorial here from King Arthur Baking on stubborn Bundts.)
• Don’t over-protein. Capping protein at ~15–25% of flour weight keeps the crumb tender.
• Coffee = deeper chocolate. If you hate coffee, use hot water—it still “blooms” the cocoa.
• Storage: Airtight at room temp 3–4 days; refrigerate if frosted in hot weather. Freeze slices up to 2 months (wrap well).
• Re-soften: 10–12 seconds in the microwave brings back that just-baked feel.

Variations & add-ins

• Double-Chocolate Chip: Fold 1 cup chocolate chips into batter; add 2–3 min bake time.
• Mocha Swirl: Marble in ¼ cup thickened ganache before baking; gentle swirl with a knife.
• PB Cup Energy: Fold ½ cup mini PB chips; drizzle with PB protein glaze (PB powder + milk + maple).
• Mint Night-Class: Add ½ tsp peppermint extract to batter; finish with crushed mint chocolates.
• GF/DF: Use 1:1 GF flour + pea protein + plant yogurt/milk; add 1–2 tbsp extra hot water if the batter is pasty.

FAQ (People Also Ask)

Approximate nutrition (per slice, 1/12 cake, with light ganache)

Calories: ~295 · Protein: ~12 g · Carbs: ~36 g · Fat: ~11 g · Sugar: ~21 g · Sodium: ~230 mg
Estimates only; protein varies by brand and how much ganache you add.

Keep cooking on a budget

• Protein Mug Cake (quick chocolate fix, higher protein):
• 2-Ingredient Microwave Mug Cake (super simple, dorm-friendly)
• Dorm-Friendly Microwave Mini Bundt Cake (5 Minutes, 1 Bowl, Ultra-Moist)
• High-Protein Pancake Recipe (weekend meal prep + leftovers):
  

Conclusion

Bake this chocolate protein bundt cake once and you’ll have a go-to dessert that’s decadent, macro-friendly, and easy to customize.