Party Cake
The processing score reflects 39 ingredients, including artificial colors, hydrogenated oil, artificial flavoring, plus 4 more we flag. The nutrition score reflects high sugar, saturated fat and total fat.
Nutrient Alerts
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* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
34 listed · 12 flagged for reviewSUGAR, WATER, BLEACHED WHEAT FLOUR, VEGETABLE SHORTENING (PALM, SOYBEAN), EGGS, VEGETABLE OIL (SOYBEAN), WHEY, INVERT SUGAR, CORN SYRUP, FOOD STARCH-MODIFIED (CORN), MONO- AND DIGLYCERIDES, LEAVENING (SODIUM ACID PYROPHOSPHATE, BAKING SODA, MONOCALCIUM PHOSPHATE), GLYCERYL LACTOESTERS OF FATTY ACIDS, NATURAL & ARTIFICIAL FLAVORS, HYDROGENATED PALM KERNEL OIL, SALT, CORNSTARCH, RICE STARCH, POTASSIUM SORBATE, POLYSORBATE 60, SODIUM STEAROYL LACTYLATE, SOY LECITHIN, CONFECTIONER'S GLAZE, CALCIUM CHLORIDE, RED 40, YELLOW 5 & 6, XANTHAN GUM, AGAR, CARNAUBA WAX, TAPIOCA STARCH, RED 3, BLUE 1, SOY FLOUR, DEXTROSE.
Listed in source order (heaviest first). Select any ingredient to see its category bucket and other products that contain it.
Why Does This Score Ultra-Processed?
In our analysis, Party Cake scores Ultra-Processed. That classification is shaped by ingredients commonly associated with ultra-processed foods:
- Corn-Based Sweeteners (Corn Syrup): HFCS is a hallmark of ultra-processed foods.
- Artificial Flavors (Natural & Artificial Flavors): Synthetic flavors indicate industrial food production.
- Modified Fats (Hydrogenated Palm Kernel Oil): Hydrogenation and modification are UPF markers.
- Chemical Preservatives (Potassium Sorbate): Synthetic preservatives are UPF indicators.
- Artificial Colors (Red 40, Yellow 5 & 6, Red 3, +1 more): Synthetic colors are definitive UPF markers.
Within Cakes & Pastries, this product is more processed than about 16% of the 11,919 products we've analyzed.
Processing classification reflects ingredient and additive analysis, not a judgment of any product's safety, quality, or healthfulness.
What These Ingredients Tell Us
We group Party Cake's ingredients into ingredient categories and note how each relates to food processing. The notes below describe the category, not this specific product's formulation.
- EmulsifiersUPF marker
In this product: Mono- And Diglycerides, Polysorbate 60, Soy Lecithin.
Industrial emulsifiers indicate UPF.
- Other AdditivesUPF marker
In this product: Sodium Stearoyl Lactylate, Confectioner'S Glaze, Carnauba Wax.
Miscellaneous additives generally indicate processing.
- Stabilizers & GumsUPF marker
In this product: Xanthan Gum, Agar.
Industrial stabilizers common in UPF.
- Sugars & Natural SweetenersProcessing indicator
In this product: Sugar, Invert Sugar, Dextrose.
Natural sugars acceptable in moderation, excessive amounts indicate UPF.
- Vegetable OilsProcessing indicator
In this product: Vegetable Shortening (Palm, Soybean), Vegetable Oil (Soybean).
Natural oils are minimally processed, hydrogenated oils indicate UPF.
- Food Bases & AlkalisProcessing indicator
In this product: Leavening (Sodium Acid Pyrophosphate, Baking Soda, Monocalcium Phosphate).
Common in baking, excessive use indicates processing.
- Salt & SodiumProcessing indicator
In this product: Salt.
Basic preservative, but high amounts indicate processing.
- MineralsProcessing indicator
In this product: Calcium Chloride.
Added minerals often compensate for processing.
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Less Processed Alternatives
Same category, with lower Processing Scores.
Similar Products
Same category, at a similar Processing level.
About our scores and this content
Processing and Nutrition Scores reflect the ingredient lists and nutrient data we observe; they are our analysis, not absolute measures of health. Read the full methodology. This information is provided for general nutrition education and is not medical, health, or dietary advice. Product formulations change often, so check the actual label before purchasing, and consult a registered dietitian or your physician for personal guidance.
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