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An energy-dense cake made with flour, sugar, fat, eggs, and chocolate chips.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Vanilla Chocolate Chip Cake (80 g) has 312 calories. That works out to 390 calories per 100 g. It contains 43.2 g of carbs, 4.2 g of protein, 13.6 g of fat and 1.9 g of fiber. Its 0.2 mg of B1 covers 15% of the Daily Value. Its glycemic index is 60 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 slice (medium) · 80 g
312
KCAL / 80G
Carbs
43.2g
· 16% DV
Protein
4.2g
· 8% DV
Fat
13.6g
· 17% DV
Fiber
1.9g
· 7% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 55% · Protein 5% · Fat 40%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 312 kcal | |
| Total fat | 13.6 g | 17% |
| Saturated fat | 5.76 g | 29% |
| Trans fat | 0.24 g | |
| Sodium | 280 mg | 12% |
| Total carbohydrate | 43.2 g | 16% |
| Fiber | 1.9 g | 7% |
| Protein | 4.2 g | 8% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 slice (medium) | 80 g | 312 kcal |
| 1 piece (extra small) | 25 g | 98 kcal |
| 1 slice (thin) | 45 g | 176 kcal |
| 1 piece (mini) | 50 g | 195 kcal |
| 1 slice (small) | 65 g | 254 kcal |
| 100 g | 100 g | 390 kcal |
| 1 slice (large) | 110 g | 429 kcal |
| 1 piece (extra large) | 125 g | 488 kcal |
Calculated from 390 calories per 100 g.
Vanilla Chocolate Chip Cake is made by combining flour, sugar, fat, eggs, a raising agent, vanilla, and chocolate chips. Mix the wet and dry ingredients separately, bring them together without overmixing, fold in the chips, and bake until the center is set.
Vanilla Chocolate Chip Cake can turn dense if the batter is overmixed after adding flour or if too much flour is packed into the measuring cup. Mix just until combined, and use a spoon to fill a measuring cup rather than scooping directly from the flour bag.
Toss the chocolate chips with a little of the recipe’s flour before folding them into Vanilla Chocolate Chip Cake. This helps suspend them in the batter, especially if it is loose. Add the chips near the end and avoid thinning the batter with extra liquid.
To keep Vanilla Chocolate Chip Cake moist, measure the flour accurately and take the cake out as soon as the center is baked. Let it cool before wrapping or covering it; leaving it exposed to air for a long time dries the crumb.
Yes, you can make Vanilla Chocolate Chip Cake by hand. A whisk works for combining the wet ingredients, and a spatula is best for folding in the flour and chocolate chips. Stop mixing as soon as the batter is even to avoid a tough cake.
Yes, oil can replace melted butter in Vanilla Chocolate Chip Cake, but the flavor and texture will change. Oil keeps the crumb soft, while butter adds a richer taste. Use the amount specified by a tested recipe rather than swapping by guesswork.
Store Vanilla Chocolate Chip Cake once it has cooled completely, in an airtight container in a cool, dry place. If it has a perishable cream or dairy-based frosting, refrigerate it. Keep cut surfaces covered so the exposed crumb does not dry out.
Yes, Vanilla Chocolate Chip Cake freezes well when wrapped tightly after cooling. You can freeze the whole cake or individual slices, then thaw them at room temperature while still wrapped to limit condensation. Avoid refreezing cake that has already thawed.
Vanilla buttercream is a classic match for Vanilla Chocolate Chip Cake, while chocolate frosting makes the chocolate flavor more prominent. For a less sweet finish, serve it plain or add a light dusting of powdered sugar instead of a thick layer of frosting.
Yes, Vanilla Chocolate Chip Cake can be baked in a loaf pan if the batter fits without filling the pan to the top. A deeper pan may need more time than a shallow cake pan, so check the center for doneness before taking it out.
Vitamins
B1
0.18mg · 15% DV
B2
0.16mg · 12% DV
Folate
36µg · 9% DV
Vitamin A
76µg · 8% DV
Minerals
Selenium
8µg · 15% DV
Sodium
280mg · 12% DV
Phosphorus
76mg · 11% DV
Copper
0.1mg · 11% DV
Potassium ⭐
120mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 312 calories in 1 slice (medium) (80 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Vanilla Chocolate Chip Cake is a soft cake made from a vanilla-scented batter of flour, sugar, fat and eggs, with chocolate chips folded through it. It is a familiar home-baking and bakery treat rather than a dish tied to one particular place. The crumb is tender, with a sweet vanilla flavour and little pockets of chocolate in each slice.
It is typically served as an afternoon snack or dessert, plain or with tea or coffee; a scoop of ice cream can make it more of a plated dessert. The flour, sugar and fat make it energy-dense, while protein and fibre are modest. A thinner slice with fresh fruit is an easy way to keep the serving lighter.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
5.76g
MONOUNSATURATED
4.08g
POLYUNSATURATED
1.92g
Omega 6:3 ratio 22:1
Above the ideal 4:1 (22:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.