Cake or cupcake, white with white icing, bakery
Common food
Photo: Wikipedia
A classic bakery staple, this is a light, airy vanilla sponge cake or cupcake topped with a generous swirl of sweet, creamy white buttercream or cream cheese frosting. The texture is soft and tender, offering a pure, sugary vanilla flavor in every bite. Nutritionally, it is a dense source of energy, primarily from refined carbohydrates and added sugars.
Calorie split: 3% protein · 61% carbs · 36% fat
↓ Full nutrition💚 Why it's loved
People love it for its nostalgic, comforting sweetness and the satisfying contrast between the soft cake and rich, smooth frosting. It's a versatile blank canvas for celebrations, from birthday parties to office treats.
⚠️ Watch-outs & how to enjoy it better
Its high sugar and refined carb content can lead to rapid blood-sugar spikes and subsequent energy crashes. Those managing diabetes, watching calorie intake, or with gluten or dairy allergies should be cautious. Tip: Pair a small slice with a source of protein or healthy fat (like nuts or Greek yogurt) to slow sugar absorption, and practice strict portion control.
Key benefits
- Provides a quick source of energy from carbohydrates
- Offers a small amount of fat for satiety
- A classic celebratory food for birthdays and events
- Can be a simple, comforting treat in moderation
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The white frosting on a classic cupcake is often a simple buttercream, but traditional 'ermine frosting' (or boiled milk frosting) was a popular 19th-century alternative, made by cooking a flour-milk paste before beating it with butter and sugar.
Full nutrition (USDA data · scales with serving)
| Water | 26.7 g |
| Energy | 359 kcal |
| Protein | 2.4 g |
| Total lipid (fat) | 14.3 g |
| Carbohydrate, by difference | 55.0 g |
| Fiber, total dietary | 0.40 g |
| Total Sugars | 41.3 g |
| Calcium, Ca | 69.0 mg |
| Iron, Fe | 0.87 mg |
| Magnesium, Mg | 5.0 mg |
| Phosphorus, P | 119 mg |
| Potassium, K | 43.0 mg |
| Sodium, Na | 313 mg |
| Zinc, Zn | 0.24 mg |
| Copper, Cu | 0.02 mg |
| Selenium, Se | 4.2 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.24 mg |
| Niacin | 0.72 mg |
| Vitamin B-6 | 0.03 mg |
| Folate, total | 23.0 ug |
| Folic acid | 12.0 ug |
| Folate, food | 11.0 ug |
| Folate, DFE | 32.0 ug |
| Choline, total | 30.6 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) | 11.7 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.8 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 | 0.02 g |
| SFA 16:0 | 2.2 g |
| SFA 18:0 | 0.58 g |
| Fatty acids, total monounsaturated | 4.9 g |
| MUFA 16:1 | 0.12 g |
| MUFA 18:1 | 4.7 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 5.7 g |
| PUFA 18:2 | 5.1 g |
| PUFA 18:3 | 0.63 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
What's the difference between a cake and a cupcake?
The primary difference is size and baking vessel. Cupcakes are baked in small cups, cook faster, and are single-serving. The batter is often similar, but cupcakes may have a slightly higher fat-to-flour ratio for extra moisture.
Why is bakery cake often better than boxed mix?
Bakery cakes typically use higher-quality butter, real vanilla extract, and fresh eggs instead of oils, artificial flavors, and powdered eggs. They also often incorporate techniques like creaming butter and sugar for better texture.
Can I make a lower-sugar version at home?
Yes. Reduce the sugar in the cake batter by 25-30% without major structural issues. For frosting, use less powdered sugar and increase the fat (butter/cream cheese), or explore alternatives like a whipped cream or cream cheese glaze.
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 3.59 kcal/g · 3% calories from protein · 0.4 g fiber · 41.3 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: 7.28 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.