Myprotein
Vanilla Birthday Cake
TL:DR
In 2 Sentences
A crisp, layered “cake” texture that actually reads as dessert, paired with 20g protein and only 2g sugar—the sweetness leans on maltitol (a sugar alcohol) and chicory‑root fiber rather than table sugar.
When to choose Myprotein Vanilla Birthday Cake
Best for a post‑workout or mid‑afternoon sweet fix when you want crunch over chew and a serious protein hit. Skip it if you avoid sugar alcohols or animal ingredients (it contains dairy, soy, and beef gelatin).
What's in the Myprotein bar?
Myprotein’s Vanilla Birthday Cake Protein Bar leans on a multi‑source blend: soy protein isolate leads the charge, backed by dairy heavy hitters (whey and casein) and a touch of collagen from beef gelatin.
That mix helps the bar land 20 grams of protein—near the top of the category—while keeping fat on the lower side and calories around the mid‑pack. The “birthday cake” vibe comes from natural flavors over a creamy dairy base, with colorful confetti‑like flecks from fruit and vegetable concentrates (plus carmine and lutein) to sell the celebration.
Sweetness is mostly from sugar alcohols and prebiotic fibers rather than table sugar, which means a steadier blood‑sugar curve for many, with the usual caveats for sensitive stomachs.
- Protein
- 20 g
- Fat
- 6 g
- Carbohydrates
- 21 g
- Sugar
- 2 g
- Calories
- 208
Protein
2015HIGHAt 20 grams (about the 90th percentile), protein comes from soy protein isolate plus a suite of dairy proteins—whey (including hydrolyzed) for fast absorption and casein/milk protein concentrate for a slower trickle—rounded out with hydrolyzed beef gelatin. That collagen helps with chew but isn’t a complete protein, so the soy‑and‑dairy pair do the heavy lifting for amino‑acid quality. The blend supports both quick and sustained delivery, which is great for satiety and post‑workout recovery.
Fat
69LOWWith 5.6 grams of fat (on the leaner side for bars), the fats come from a mixed bag: palm‑based fats and butter (more saturated) balanced by rapeseed (canola) and high‑oleic sunflower oils (mostly monounsaturated). The total is modest, so saturated fat stays in check, while the high‑oleic oils help texture and shelf life without adding much heaviness.
Carbs
2120MIDCarbs sit in the middle of the pack at 21 grams, but they’re not all the same. Much of the sweetness and bulk comes from maltitol (a sugar alcohol), glycerol (a moisture‑holding syrup), and chicory‑root–derived fibers like inulin/oligofructose—ingredients that tend to temper blood‑sugar spikes compared with table sugar. There are also refined starches (tapioca, rice, potato) that digest more quickly, so the overall feel is steadier than a sugary bar, though not as slow‑burn as one built on whole grains or oats.
Sugar
24MIDSugar is low at 2.1 grams because sweetness is driven by sugar alcohols (mainly maltitol), a little glycerol, and chicory‑root fiber rather than cane sugar. You’ll see small amounts of sugar and caramelized sugar in the recipe, but they’re minor players. The trade‑off: some people—especially those with sensitive digestion—can experience gas or laxity from polyols and rapidly fermented fibers at higher intakes.
Calories
208210MIDAt 208 calories, this bar is roughly mid‑range: protein and carbohydrates share most of the energy, with fat playing a smaller part. Because the sweetness leans on sugar alcohols and fiber, you get fewer sugar calories and a gentler glycemic rise than a candy‑like bar—though polyols still contribute some energy.
Vitamins & Minerals
There’s no standout vitamin or mineral fortification called out. Any measurable nutrients likely come from the dairy components (a bit of calcium and riboflavin) and a touch of vitamin E from high‑oleic sunflower oil, but this isn’t a vitamin‑focused bar. Count it for protein first, not for micronutrients.
Additives
This is a fairly engineered bar: humectants (glycerol) keep it soft, sugar alcohols and chicory‑root fiber sweeten and add body, emulsifiers (lecithins, mono‑ and diglycerides, sorbitan tristearate) keep layers smooth, and pectin helps them hold. Colors come from fruit/vegetable concentrates alongside carmine and lutein. If you prefer a very short, minimally processed list, this leans more functional than rustic.
Ingredient List
Corn or wheat
Vegetable oils and animal fats
Chicory root
Defatted soybean flakes
Cow's milk
Cow's milk
Bovine hides and bones
Chicory root
Oil palm fruit
Rapeseed
What are people saying?
Sources
Range
“Also the layered bar from MyProtein is super delicious. Tastes like cake and not as thick and chewy as lots of other bars. 10/10 recommended.”
“Myprotein bars taste pretty good. If you’re afraid to commit to one type of bar, I recommend you buy the assortments in a box.”
“But free delivery over £20 so 1kg of whey and you get free bars and trust these bars are insane”
Main Praise
Across Reddit threads, Amazon reviews, and magazine taste tests, the through‑line here is flavor and texture. People who usually loathe putty‑dense bars call this one light and crunchy, with a frosting‑vanilla profile that reads as cake rather than “protein.
” Panels that have tested Myprotein’s layered bars repeatedly highlight the lack of chalky aftertaste and the playful, rice‑crispy‑style bite, which lines up with Amazon feedback praising the crisp. At 20g protein for about 208 calories, it earns its keep for recovery or as a satisfying bridge between meals.
The soy‑plus‑dairy blend supports quick and slower release of amino acids, which many find helps with satiety. Bottom line: it scratches the dessert itch without the jaw workout.
Main Criticism
Sweetness divides the room. Some tasters find the frosting vibe a bit artificial, while others wish it were sweeter—proof that the maltitol‑and‑flavoring route won’t please every palate.
A few note a “chemical” aftertaste, which is a familiar critique for bars that keep sugar low with sugar alcohols and chicory‑root fiber; those same ingredients can cause bloat or laxity for sensitive stomachs.
There’s also some brand variability across flavors (a matcha bar drew flak for an odd smell in one thread) and the occasional trust grumble—think a labeling mix‑up on a nut‑themed bar and a dated quality‑control incident back in 2020.
Practically speaking, this recipe contains beef gelatin and carmine, so it’s not vegetarian, and it isn’t marketed as gluten‑free.
The Middle Ground
How do we square “tastes like cake” with “tastes like cardboard”? Palates, expectations, and sweeteners.
If you enjoy wafer‑ish, crispy layers (fans who like that style often call these light and easy to eat), the bite here feels playful and quick; if you expect a dense brownie bar, the airy crunch can seem insubstantial.
Nutritionally, it’s the classic protein‑dessert trade: 20g protein with 6g fat and 21g carbs, with most sweetness coming from maltitol and chicory‑root fiber instead of sugar. That keeps sugar low but introduces the possibility of an aftertaste and digestive gripes for some.
Redditor Cute_Curvy raves that it tastes like cake; an Amazon reviewer wrote off a wafer‑style bar as “cardboard. ” They’re reacting to the same design choice—light, layered, candy‑bar‑adjacent—through different taste lenses.
The open question is your own tolerance: for sugar alcohols, for layered textures, and for a bar that prioritizes fun over minimalism.
What's the bottom line?
If your ideal protein snack is crunchy, sweet‑leaning, and easy to eat, Myprotein’s Vanilla Birthday Cake delivers a convincing dessert experience with a legitimately strong 20g protein payoff. The blend of soy, whey, and casein helps it satisfy beyond the first bite, and the layered build avoids the chalky drag that sinks many high‑protein bars. The trade‑offs are the usual suspects for engineered, low‑sugar treats: sugar alcohols and chicory‑root fiber can bother some stomachs, the frosting‑vanilla profile won’t feel “natural” to everyone, and the bar isn’t vegetarian (beef gelatin, plus carmine) or marketed as gluten‑free.
If you’re okay with those caveats, this is a party‑flavor bar that performs like a protein snack. If not, try a single bar before committing—and invite your gut to the taste test.