Easy Protein Balls for Kids | No Bake Cake Batter Snack
Cake mix is what makes these taste like funfetti cookie dough, so pick a soft, light box mix rather than a dense pound cake blend for the right crumbly bite.
With peanut butter, vanilla protein powder, and a handful of rainbow sprinkles, these No Bake Cake Batter Protein Balls take about 35 minutes from bowl to fridge, good for lunchboxes or an after-school snack.
| Prep | Total | Servings | Difficulty |
|---|---|---|---|
| 15 min | 35 min | 16 protein balls (8 servings of 2 balls) | Medium |
Why We Make It on Repeat
- No oven needed. Mix, roll, and chill, with about 15 minutes of hands-on work and no timer to watch.
- One bowl, one spoon. Everything mixes in the same bowl, so cleanup takes about two minutes.
- Sprinkles sell it. The funfetti look gets picky eaters to reach for a snack packed with protein.
- 15 grams per serving. Two balls carry enough protein to work as an after-school snack, not just a bite of dessert.
Ingredients for Cake Batter Protein Balls
- Funfetti cake mix brings the sweet vanilla crumb that makes these No Bake Cake Batter Protein Balls taste like actual cake batter, not just protein powder. A plain yellow cake mix works the same way if you add your own sprinkles.
- Vanilla protein powder is what pushes the protein count up to 15 grams a serving. Whey and plant-based powders both work, though plant powders can make the dough a touch drier.
- Creamy peanut butter binds the dough and adds a rounder flavor. Sunflower seed butter is a good swap if you're keeping this nut-free.
- Honey sweetens the dough and helps it hold together without baking. Maple syrup works the same way and keeps the dough just as soft.
- Milk loosens the dough to the right scoopable texture. Dairy or unsweetened almond milk both work here.
- Rainbow sprinkles give the batch its cake batter look and a little crunch. Use the jimmies style rather than thin nonpareils, which bleed color into the dough.
- Mini chocolate chips add small pockets of melt and contrast against the sweet dough. Leave them out if you want a purely funfetti flavor.
See the recipe card below for exact amounts.
How We Make Cake Batter Protein Balls
Making No Bake Cake Batter Protein Balls is mostly stirring, with one short chill at the end.
- Mix the dry ingredients. Whisk the cake mix, protein powder, and salt in a large bowl until no clumps remain, about 30 seconds.
- Stir in the wet ingredients. Add the peanut butter, honey, and vanilla extract, then stir until a thick, slightly stiff dough forms, about 1 to 2 minutes.
- Adjust the texture. Add milk a tablespoon at a time, mixing after each addition, until the dough holds together when pressed but isn't sticky.
- Fold in the mix-ins. Add the sprinkles and mini chocolate chips, folding just until they're spread through the dough so the colors don't streak.
- Roll and chill. Scoop tablespoon-sized pieces, roll into smooth balls between your palms, then chill on a parchment-lined plate for 20 minutes, until firm to the touch.
If You Want to Change It
- Swap the protein powder. Chocolate protein powder turns these into a chocolate chip cookie dough flavor instead of funfetti.
- Go nut-free. Swap the peanut butter for sunflower seed butter, which has a similar texture.
- Cut the sugar. Use 2 tablespoons of honey instead of 1/4 cup, and add an extra tablespoon of milk to make up the texture.
- Dip them in chocolate. Dip half of each ball in melted chocolate chips and set them in the fridge for a firmer shell.
- Change the cake mix. A chocolate cake mix gives a fudgier, darker ball instead of the classic funfetti version.
Serving Ideas
Keep a batch of these in the fridge for a protein-heavy snack after practice, or pack two in a lunchbox next to a piece of fruit. They taste good alongside a cold glass of milk, or crumbled over a bowl of plain yogurt for breakfast. For a bigger spread, set them next to Easy Pumpkin Protein Balls | High Protein Snack Recipe for a protein ball tasting plate, or pack them with a High Protein Chicken Gyro Bowls | Easy Healthy Lunch for a balanced lunch.
Cake Batter Protein Balls Questions We Get
Why is my protein ball dough too dry or crumbly?
This usually means your protein powder absorbed more liquid than expected, since brands vary in texture. Add milk a teaspoon at a time and knead with your hands until the dough holds together without cracking.
How long do these keep in the fridge?
Store the balls in an airtight container in the fridge for up to one week. They also freeze well for up to 3 months; just thaw at room temperature for about 10 minutes before eating.
No Bake Cake Batter Protein Balls
Soft, no bake protein balls that taste like funfetti cookie dough, with 15 grams of protein in every two-ball serving.
Ingredients
Method
- Whisk dry ingredients: In a large bowl, whisk together the cake mix, protein powder, and salt until no clumps remain, about 30 seconds. This keeps the protein powder from clumping once the wet ingredients go in.
- Add peanut butter and honey: Add the peanut butter and honey to the dry mix. Stir with a sturdy spoon until the mixture starts to clump together, about 1 minute.
- Stir in vanilla: Add the vanilla extract and continue stirring until a thick, slightly stiff dough forms, similar to cookie dough. The dough should hold together when pressed between your fingers.
- Adjust with milk: If the dough feels dry or crumbly, add milk one tablespoon at a time, mixing after each addition. Stop once the dough is smooth and holds its shape without sticking heavily to your hands.
- Fold in sprinkles: Add the rainbow sprinkles to the dough and fold gently with a spatula. Fold just until they're distributed, so the colors stay distinct instead of bleeding into the dough.
- Fold in chocolate chips: Add the mini chocolate chips and fold them through the same way. The dough should look speckled with color and small dark chips.
- Scoop the dough: Using a tablespoon or small cookie scoop, portion the dough into 16 equal pieces. Keep the portions even so the balls chill and firm up at the same rate.
- Roll into balls: Roll each portion between your palms into a smooth, 1-inch ball. If the dough sticks to your hands, lightly dampen your palms with a little water.
- Arrange and chill: Place the rolled balls on a parchment-lined plate or tray, spaced slightly apart. Chill in the refrigerator for 20 minutes, until firm to the touch.
- Store the balls: Transfer the chilled balls to an airtight container. Keep them in the fridge for up to one week or in the freezer for up to 3 months.
Keep Cooking
- Easy Pumpkin Protein Balls | High Protein Snack Recipe is another no bake snack ball, built on pumpkin and warm spice instead of cake batter.
- Peanut Butter Chocolate Greek Yogurt Bark | High Protein Dessert is a frozen, dessert-style way to use up the same peanut butter and chocolate chips.
- Easy Cottage Cheese Flatbread | High Protein Snack is a savory high protein snack for when the sweet batter flavor isn't what you're after.
- Apple Pie Oatmeal Cookies (Healthy & Easy!) is a baked, fall-flavored snack to try once these No Bake Cake Batter Protein Balls are gone.
