Cake or cupcake, white with chocolate icing, bakery
Common food
Photo: Wikipedia
A classic bakery treat, this is a light, airy white cake topped with a rich, smooth chocolate icing. The sponge is tender and sweet, while the icing provides a deep cocoa contrast. Nutritionally, it's a high-energy, high-sugar indulgence, with over 38 grams of sugar per 100 grams.
Calorie split: 3% protein · 59% carbs · 38% fat
↓ Full nutrition💚 Why it's loved
People adore the nostalgic comfort of a simple white cake with chocolate icing, a staple at birthdays and school events. The perfect balance of fluffy, sweet sponge and creamy, slightly bitter chocolate is a universally appealing flavor combination.
⚠️ Watch-outs & how to enjoy it better
The very high sugar content (nearly 39g per 100g) can lead to rapid blood-sugar spikes and subsequent crashes. It's also a common source of allergens like wheat (gluten), eggs, and dairy. To mitigate, enjoy a small portion alongside a source of protein or healthy fat (like nuts or Greek yogurt) to slow sugar absorption.
Key benefits
- Quick source of energy from carbohydrates
- Provides a psychological boost or celebratory treat
- Contains small amounts of minerals like iron from cocoa
- Can be a source of enjoyment and social bonding
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The classic combination of white cake with chocolate icing became a mass-market staple in the early 20th century thanks to the invention of cake mix boxes and the standardization of cocoa powder processing.
Full nutrition (USDA data · scales with serving)
| Water | 27.6 g |
| Energy | 349 kcal |
| Protein | 2.9 g |
| Total lipid (fat) | 14.9 g |
| Carbohydrate, by difference | 52.8 g |
| Fiber, total dietary | 0.80 g |
| Total Sugars | 38.8 g |
| Calcium, Ca | 72.0 mg |
| Iron, Fe | 1.4 mg |
| Magnesium, Mg | 14.0 mg |
| Phosphorus, P | 147 mg |
| Potassium, K | 116 mg |
| Sodium, Na | 313 mg |
| Zinc, Zn | 0.34 mg |
| Copper, Cu | 0.11 mg |
| Selenium, Se | 4.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.11 mg |
| Niacin | 0.67 mg |
| Vitamin B-6 | 0.03 mg |
| Folate, total | 20.0 ug |
| Folic acid | 12.0 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 28.0 ug |
| Choline, total | 32.7 mg |
| Vitamin B-12 | 0.12 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 19.0 ug |
| Retinol | 19.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 1.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 53.0 ug |
| Vitamin E (alpha-tocopherol) | 2.0 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.30 ug |
| Vitamin K (phylloquinone) | 5.9 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 1.0 mg |
| Theobromine | 36.0 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.0 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.06 g |
| SFA 16:0 | 2.2 g |
| SFA 18:0 | 1.7 g |
| Fatty acids, total monounsaturated | 6.7 g |
| MUFA 16:1 | 0.04 g |
| MUFA 18:1 | 6.7 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.2 g |
| PUFA 18:2 | 2.9 g |
| PUFA 18:3 | 0.26 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 43.0 mg |
FAQ
Is white cake with chocolate icing the same as vanilla cake with chocolate icing?
Often used interchangeably, but technically a 'white cake' uses only egg whites (no yolks) for a pure white color and lighter texture, while a 'vanilla cake' typically uses whole eggs, giving it a yellow tint and richer flavor.
Why is bakery cake often higher in calories than homemade?
Bakeries often use more butter, sugar, and richer icings for superior flavor and texture. They may also use larger portion sizes than typical home recipes.
Can I freeze leftover cake with chocolate icing?
Yes, it freezes well. Wrap individual slices tightly in plastic wrap and then foil, or store in an airtight container. It will keep for 2-3 months. Thaw in the refrigerator.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.49 kcal/g · 3% calories from protein · 0.8 g fiber · 38.8 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.70 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.