Cake, snack cakes, creme-filled, chocolate with frosting, low-fat, with added fiber
Whole food · Baked Products
Photo: Wikipedia
This is a lightened-up, creme-filled chocolate snack cake, designed for a softer, less crumbly texture and a sweet, creamy center. It delivers a classic chocolate-and-vanilla flavor profile with a notable 14.9 grams of fiber per 100g, making it a more filling option than traditional snack cakes.
Calorie split: 4% protein · 68% carbs · 29% fat
↓ Full nutrition💚 Why it's loved
People love it for the nostalgic, comforting combination of soft chocolate cake and sweet creme filling, which offers a quick and satisfying treat. Its portability makes it a popular choice for lunchboxes, on-the-go snacks, and a simple dessert.
⚠️ Watch-outs & how to enjoy it better
The high sugar content (33.42g per 100g) can cause rapid blood-sugar spikes, and it may contain common allergens like wheat, soy, and milk. To counteract this, pair a small portion with a source of protein (like nuts or yogurt) or healthy fat to slow sugar absorption, and always check labels for specific allergens.
Key benefits
- High in dietary fiber (14.9g per 100g)
- Lower in fat than standard cream-filled cakes
- Provides a quick energy boost from carbohydrates
- Convenient, pre-portioned snack format
- Satisfies sweet cravings with a familiar flavor
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The creme filling in many mass-produced snack cakes is often stabilized with ingredients like glycerin and polysorbate 60 to maintain its smooth texture and prevent separation on the shelf, rather than being a simple buttercream.
Full nutrition (USDA data · scales with serving)
| Water | 11.3 g |
| Energy | 409 kcal |
| Energy | 1712 kj |
| Protein | 3.7 g |
| Total lipid (fat) | 13.0 g |
| Ash | 2.6 g |
| Carbohydrate, by difference | 69.4 g |
| Fiber, total dietary | 14.9 g |
| Total Sugars | 33.4 g |
| Calcium, Ca | 149 mg |
| Iron, Fe | 4.0 mg |
| Magnesium, Mg | 34.0 mg |
| Phosphorus, P | 146 mg |
| Potassium, K | 193 mg |
| Sodium, Na | 483 mg |
| Zinc, Zn | 0.73 mg |
| Copper, Cu | 0.24 mg |
| Selenium, Se | 20.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.28 mg |
| Riboflavin | 0.30 mg |
| Niacin | 2.1 mg |
| Pantothenic acid | 0.45 mg |
| Vitamin B-6 | 0.05 mg |
| Folate, total | 69.0 ug |
| Folic acid | 51.0 ug |
| Folate, food | 18.0 ug |
| Folate, DFE | 105 ug |
| Choline, total | 68.4 mg |
| Vitamin B-12 | 0.18 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 1.0 ug |
| Retinol | 1.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 2.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 3.0 ug |
| Vitamin E (alpha-tocopherol) | 1.1 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 8.0 iu |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin K (phylloquinone) | 7.5 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 4.0 mg |
| Theobromine | 132 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 5.6 g |
| SFA 4:0 | 0.13 g |
| SFA 6:0 | 0.07 g |
| SFA 8:0 | 0.05 g |
| SFA 10:0 | 0.10 g |
| SFA 12:0 | 0.11 g |
| SFA 14:0 | 0.35 g |
| SFA 15:0 | 0.01 g |
| SFA 16:0 | 3.2 g |
| SFA 17:0 | 0.03 g |
| SFA 18:0 | 1.4 g |
| SFA 20:0 | 0.05 g |
| SFA 22:0 | 0.03 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 3.5 g |
| MUFA 14:1 | 0.01 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.06 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 3.4 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 3.0 g |
| PUFA 18:2 | 2.6 g |
| PUFA 18:3 | 0.38 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.03 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) | 0.01 g |
| Fatty acids, total trans | 0.00 g |
| Cholesterol | 93.0 mg |
Amino acid profile (per 100g)
Estimated from Bread, pound cake type, pan de torta salvadoran — USDA does not publish this profile for Cake.
| Tryptophan | 0.09 g |
| Threonine | 0.16 g |
| Isoleucine | 0.24 g |
| Leucine | 0.54 g |
| Lysine | 0.15 g |
| Methionine | 0.18 g |
| Cystine | 0.06 g |
| Phenylalanine | 0.35 g |
| Tyrosine | 0.17 g |
| Valine | 0.33 g |
| Arginine | 0.18 g |
| Histidine | 0.10 g |
| Alanine | 0.29 g |
| Aspartic acid | 0.39 g |
| Glutamic acid | 2.2 g |
| Glycine | 0.23 g |
| Proline | 1.1 g |
| Serine | 0.38 g |
| Hydroxyproline | 0.00 g |
FAQ
Is this a healthier option than a regular chocolate cake?
It is lower in fat and higher in fiber than a traditional homemade chocolate cake with frosting, but it is still a processed snack cake with significant added sugar. It's best viewed as an occasional treat rather than a health food.
Why is the fiber content so high?
Manufacturers often add isolated fibers like inulin, polydextrose, or soluble corn fiber to boost fiber content and improve texture without adding the bulk of whole grains. This allows them to claim 'high fiber' on the label.
Can I use this in baking recipes?
Yes, it can be crumbled and used as a crunchy topping for yogurt or ice cream, layered in a trifle, or even crushed to form a base for no-bake dessert bars.
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 4.09 kcal/g · 4% calories from protein · 14.9 g fiber · 33.4 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: 2.50 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.