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Cake Calories
Sweet, soft cake, typically made with flour, sugar, eggs, and fat.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 slice (medium) of Cake (60 g) has 204 calories. That works out to 340 calories per 100 g. It contains 32.4 g of carbs, 2.7 g of protein, 6.6 g of fat and 0.6 g of fiber. Its 3.6 µg of Selenium covers 7% of the Daily Value. Its glycemic index is 65 (high), so it raises blood sugar quickly.
Cake Nutrition Facts
Selected: 1 slice (medium) · 60 g
204
KCAL / 60G
Carbs
32.4g
· 12% DV
Protein
2.7g
· 5% DV
Fat
6.6g
· 8% DV
Fiber
0.6g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 65% · Protein 5% · Fat 30%
Cake nutrition facts table · 1 slice (medium) (60 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 204 kcal | |
| Total fat | 6.6 g | 8% |
| Saturated fat | 1.68 g | 8% |
| Trans fat | 0.06 g | |
| Sodium | 168 mg | 7% |
| Total carbohydrate | 32.4 g | 12% |
| Fiber | 0.6 g | 2% |
| Protein | 2.7 g | 5% |
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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How Many Calories in 1 Slice of Cake?
| Serving | Amount | Calories |
|---|---|---|
| 1 slice (medium) | 60 g | 204 kcal |
| 1 piece (mini) | 25 g | 85 kcal |
| 1 slice (thin) | 40 g | 136 kcal |
| 1 piece (small) | 50 g | 170 kcal |
| 1 slice (thick) | 90 g | 306 kcal |
| 100 g | 100 g | 340 kcal |
| 1 piece (large) | 100 g | 340 kcal |
| 1 serving (large) | 120 g | 408 kcal |
| 1 slice (double) | 120 g | 408 kcal |
Calculated from 340 calories per 100 g.
Frequently Asked Questions About Cake
How do you make a cake moist?
A moist cake comes from measuring the flour accurately, avoiding overmixing once it is added, and taking the cake out as soon as it is baked through. Ingredients such as oil, butter, yogurt, or sour cream can also add moisture, depending on the recipe.
Why did my cake sink in the middle?
A cake usually sinks because its center was underbaked, the oven door was opened too early, or too much raising agent was used. Check the center with a toothpick before removing it, and measure baking powder or baking soda carefully.
How do you stop a cake from sticking to the pan?
Grease the cake pan thoroughly and dust it with flour, or line its base with parchment paper. Let the cake rest briefly after baking, then loosen the edges gently before turning it out; removing it while very hot can make it break.
How long does cake last at room temperature?
A plain cake generally keeps well for a few days at room temperature when covered and stored somewhere cool and dry. Cakes with whipped cream, custard, cream cheese frosting, or fresh fruit should be refrigerated instead.
Can you freeze cake?
Yes, cake freezes well. Let it cool completely, wrap individual slices or the whole cake airtight, and freeze it. Thaw it while still wrapped at room temperature so condensation forms on the wrapping rather than making the cake soggy.
Why is my cake dense instead of fluffy?
A cake often turns out dense when the batter is overmixed after adding flour, the raising agent is ineffective, or the ingredients are measured inaccurately. Mix only until the flour disappears, and check that your baking powder or baking soda is fresh.
How do you know when a cake is done baking?
A cake is done when a toothpick inserted into its center comes out clean or with a few dry crumbs. The top should spring back when lightly pressed; if wet batter clings to the toothpick, bake it longer and check again.
Can you make a cake without eggs?
Yes, you can make a cake without eggs by following a recipe designed for egg-free baking. Applesauce, mashed banana, yogurt, or a commercial egg replacer can work in some recipes, but swapping eggs directly may change the cake’s rise and texture.
Why does my cake crack on top?
A cake cracks when its top sets before the batter underneath finishes rising, often because the oven is too hot or the pan is too small. Check the oven temperature and use the pan size specified in the recipe.
What is the difference between cake flour and all-purpose flour in a cake?
Cake flour has less protein than all-purpose flour, so it tends to produce a softer, more tender cake. All-purpose flour works in many recipes, but using it in place of cake flour can make the crumb slightly firmer.
Cake Vitamins & Minerals
Vitamins
Biotin
1.2µg · 4% DV
B2
0.05mg · 4% DV
Vitamin E
0.42mg · 3% DV
Vitamin A
24µg · 3% DV
Minerals
Sodium
168mg · 7% DV
Selenium
3.6µg · 7% DV
Phosphorus
42mg · 6% DV
Iron
0.72mg · 4% DV
Potassium ⭐
48mg · 1% DV
Cake Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Cake
To burn the 204 calories in 1 slice (medium) (60 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.
What is Cake?
Cake is a baked sweet made from a batter usually containing flour, sugar, eggs and fat. Recipes range from simple sponge cakes to versions flavoured with chocolate, fruit or spices, with texture varying from light and airy to rich and tender. It has no single place of origin; many regions have their own traditional styles.
It is commonly served by the slice with tea or coffee, at birthdays and other celebrations, or as an everyday treat. Cake is mainly a source of carbohydrates and energy, while offering little fibre; a medium slice is often enough alongside a drink. For a less rich serving, choose a plain cake and enjoy it without heavy frosting or extra toppings.
How Nutritious Is Cake?
Nutrient density
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.
Satiety score
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.
Is Cake Processed?
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.
Does Cake Contain Allergens?
Contains these allergens:
Which Diets Is Cake Good For?
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
Cake Fat Profile
SATURATED
1.68g
MONOUNSATURATED
2.1g
POLYUNSATURATED
1.26g
Omega 6:3 ratio 36:1
Above the ideal 4:1 (36:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.