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Cake Calories
Sweet, baked, flour-based, contains sugar and eggs, popular for celebrations
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
Quick answer
1 slice (medium) of Cake (80 g) has 256 calories. That works out to 320 calories per 100 g. It contains 40.8 g of carbs, 3.4 g of protein, 8.8 g of fat and 0.6 g of fiber. Its 5.6 µg of Selenium covers 10% of the Daily Value. Its glycemic index is 65 (high), so it raises blood sugar quickly.
What is Cake?
Cake is a sweet baked treat usually made with flour, sugar and eggs, often finished with frosting or cream. Round celebration cakes are common for birthdays and other special occasions, with recipes and toppings varying widely from place to place.
Its soft, fine crumb and smooth, sweet topping make it easy to serve in neat slices, often alongside tea or coffee. In many English-speaking homes, cake is shared at parties, offered to guests, or enjoyed as an afternoon treat. It is mainly a source of carbohydrates and has little fibre; a 100 g portion contains 51 g of carbohydrates. For a lighter serving, choose a smaller slice and pair it with fresh fruit.
Cake Nutrition Facts
Selected: 100 g
320
KCAL / 100G
Carbs
51g
· 19% DV
Protein
4.2g
· 8% DV
Fat
11g
· 14% DV
Fiber
0.8g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 64% · Protein 5% · Fat 31%
Cake Vitamins & Minerals
Vitamins
B2
0.12mg · 9% DV
Biotin
2.5µg · 8% DV
Vitamin A
60µg · 7% DV
B1
0.08mg · 7% DV
Minerals
Selenium
7µg · 13% DV
Sodium
230mg · 10% DV
Phosphorus
65mg · 9% DV
Calcium
55mg · 6% DV
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.
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 320 calories in 100 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.
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
3.8g
MONOUNSATURATED
3.6g
POLYUNSATURATED
2.1g
Omega 6:3 ratio 40:1
Above the ideal 4:1 (40:1).
Compare Cake
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Frequently Asked Questions About Cake
How do you make a cake from scratch?
A basic cake is made by mixing eggs, sugar, flour, and other recipe ingredients, then baking the batter until set. Let the cake cool completely before adding frosting; icing a warm cake can make the frosting melt and slide off.
Why does a cake sink in the middle?
A cake often sinks because the oven door was opened too early, the batter was overmixed, or the center was underbaked. Keep the oven closed while it rises and test the center with a toothpick before taking the cake out.
How long does cake last in the fridge?
Frosted cake generally keeps for about 3–4 days in the refrigerator when covered well. Cakes with cream, custard, or fresh fruit should stay chilled between servings rather than sitting out for hours.
Can you freeze cake?
Yes, cake freezes well, especially unfrosted layers and cakes with buttercream. Wrap portions tightly to prevent freezer burn, then thaw them in the refrigerator; delicate whipped-cream frosting may lose its texture after freezing.
Why is my cake dry?
Cake usually turns dry when it is overbaked or contains too much flour. Measure flour carefully, start checking for doneness near the end of the baking time, and avoid leaving the cake in the hot pan longer than necessary.
What is the difference between cake and sponge cake?
Sponge cake is a type of cake that gets much of its light texture from air whipped into eggs, often with little or no added fat. Other cakes may rely on butter or oil for a richer, denser crumb.
How do you keep a cake moist?
To keep a cake moist, avoid overbaking it and store it covered once it has cooled. For a layered cake, brushing the cut layers lightly with simple syrup can add moisture without making the crumb soggy.
Which frosting is best for covering a cake?
Buttercream is a reliable choice for covering and decorating a cake because it spreads smoothly and holds its shape. Whipped cream gives a lighter finish, but it needs refrigeration and is less suitable for detailed piping.
How do you know when a cake is done baking?
A cake is done when the center springs back lightly and a toothpick inserted in the middle comes out clean or with a few moist crumbs. Check near the recipe’s suggested finish time, since opening the oven too early can make it sink.
Can you decorate a cake the day before a party?
Yes, you can decorate most cakes the day before and keep them covered in the refrigerator. Add delicate fresh fruit or crunchy decorations closer to serving, because moisture from the frosting can soften them.
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Nutrition data compiled from USDA FoodData Central and scientific sources.