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Cake Calories
Sweet, soft cake made with flour, sugar, eggs, and fat
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 0.5 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
0.5g
· 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 | 192 mg | 8% |
| Total carbohydrate | 32.4 g | 12% |
| Fiber | 0.5 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 slice (thin) | 40 g | 136 kcal |
| 1 piece (small) | 50 g | 170 kcal |
| 1 serving (medium) | 80 g | 272 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 piece (jumbo) | 150 g | 510 kcal |
Calculated from 340 calories per 100 g.
Frequently Asked Questions About Cake
How do you keep cake moist?
Keep cake moist by avoiding overbaking and storing it covered once it has cooled. For a layer cake, frosting also helps protect the cut surfaces; wrap leftover slices tightly or place them in an airtight container.
Why does cake sink in the middle?
Cake usually sinks when its center is still underbaked, the oven door is opened too early, or the batter contains too much leavening. Bake until a tester comes out clean, and avoid disturbing the cake before it has set.
How do you know when cake is done?
Cake is done when a toothpick inserted into the center comes out clean or with a few dry crumbs. The edges may also begin to pull away from the pan, but a browned top alone does not confirm the center is baked.
How long does cake last at room temperature?
A plain cake generally keeps well for a few days at room temperature when covered in an airtight container and kept cool. Cakes with cream, custard, or fresh fruit should be refrigerated rather than left out.
Can you freeze cake?
Yes, cake freezes well when wrapped tightly after it has cooled completely. Freeze it whole or in slices, then thaw it while still wrapped at room temperature to help prevent it from drying out.
Why does cake crack on top?
Cake cracks when the top sets before the center has finished rising, often because the oven is too hot. Use the recipe’s stated temperature and bake the pan on the center rack; a modest crack is harmless.
Can you use oil instead of butter in cake?
Yes, oil can replace melted butter in some cake recipes, but the texture and flavor will change. Oil often makes cake stay tender for longer, while butter gives it a richer flavor; follow a recipe that specifies the substitution.
What can you use instead of cake flour in a cake recipe?
All-purpose flour can often stand in for cake flour, though the cake may be slightly less tender. For the best result, use a recipe designed for all-purpose flour or measure the substitute carefully rather than swapping by volume without adjustment.
Why is my cake dense and heavy?
Cake becomes dense when the batter is overmixed, the leavening is ineffective, or flour is packed into the measuring cup. Mix only until the ingredients are combined, and measure flour by weight or spoon it lightly into a cup.
When should you frost a cake?
Frost a cake only after it has cooled completely. Warm cake melts frosting and can make it slide off; for easier decorating, chill the cooled cake briefly before spreading the frosting.
Cake Vitamins & Minerals
Vitamins
B2
0.07mg · 5% DV
B1
0.05mg · 4% DV
Biotin
1.2µg · 4% DV
B12
0.08µg · 3% DV
Minerals
Sodium
192mg · 8% DV
Selenium
3.6µg · 7% DV
Phosphorus
42mg · 6% DV
Iron
0.66mg · 4% DV
Potassium ⭐
54mg · 2% 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 sweet baked treat usually made by beating flour, sugar, eggs and fat into a batter. Recipes vary widely: some are simple loaf cakes, while others are layered and decorated for birthdays and celebrations. Fruit, nuts, cocoa or spices may be added for flavour and texture.
Soft and sweet, Cake is commonly served in a slice with tea or coffee, as a dessert, or at gatherings; the style depends on local baking traditions. It is mainly a source of carbohydrates and fat, with relatively little fibre or protein. For a less rich serving, choose a plain slice rather than one with thick frosting, or pair it with fresh fruit.
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
1.32g
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.