Cake or cupcake, chocolate with white icing, bakery

Cakes and pies

USDA dataset: FNDDS

Quantity Unit

Basis: 100 g.

Meal

Nutrient

Amount

% DV*

Calories

355

17.8%

Dietary Fiber

1.2 g

4.3%

Total Sugars

40.2 g

Fructose

N/A

Galactose

N/A

Glucose

N/A

Lactose

N/A

Maltose

N/A

Sucrose

N/A

Starch

N/A

Saturated Fats

3.0 g

14.9%

Trans Fats

N/A

Monounsaturated Fats

5.0 g

Polyunsaturated Fats

5.7 g

Cholesterol

43.0 mg

14.3%

Foods highest in Protein per 100 g (USDA)

Sodium

296.0 mg

12.9%

* Daily Values (DV) indicate the amount of a nutrient in a serving of food that contributes to a daily diet. 2,000 calories per day are used for general nutrition guidance. Source: FDA Daily Values (21 CFR §101.9).

Per household portion

USDA household measures for this record, with energy and macronutrients calculated from the values per 100 g. Adjust any quantity in the serving selector above.

Portion	Grams	Calories	Protein	Carbs	Fat
100 g	100	355 kcal	2.8 g	54.4 g	14.6 g
1 1 miniature/bite size	30	107 kcal	0.8 g	16.3 g	4.4 g
1 1 regular cupcake	90	320 kcal	2.5 g	48.9 g	13.1 g
1 1 regular or small piece/slice, 1 layer cake	115	408 kcal	3.2 g	62.5 g	16.8 g
1 1 regular or small piece/slice, 2+ layer cake	175	621 kcal	4.9 g	95.1 g	25.5 g
1 1 large piece/slice, 1 layer cake	170	604 kcal	4.7 g	92.4 g	24.8 g
1 1 large piece/slice, 2+ layer cake	260	923 kcal	7.3 g	141.3 g	37.9 g
1 1 cup	100	355 kcal	2.8 g	54.4 g	14.6 g
1 1 cubic inch	6.8	24 kcal	0.2 g	3.7 g	1 g

Portion weights come from the USDA food_portion table. See the methodology.

Nutritionally Similar Foods

No similar foods were found.

Other Cake or cupcake records

USDA records that share the same first name segment. Read each full name for variety, preparation and added ingredients.

Source and interpretation

This page presents USDA FoodData Central data for informational purposes. Nutrient values can vary by sample, preparation, and serving size and are not medical advice.

USDA dataset:: FNDDS
FDC ID:: 2707864
FDC published:: 2024-10-31

View the USDA source How these values are produced