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Homemade cake Calories
Classic homemade cake, typically made with flour, eggs, sugar, milk, and butter/oil.
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
Quick answer
1 slice (medium) of Homemade cake (60 g) has 192 calories. That works out to 320 calories per 100 g. It contains 27 g of carbs, 3.1 g of protein, 7.8 g of fat and 0.7 g of fiber. Its 3.9 µg of Selenium covers 7% of the Daily Value. Its glycemic index is 65 (high), so it raises blood sugar quickly.
What is Homemade cake?
Homemade cake is a familiar home-baked sweet, usually made with flour, eggs, sugar, milk and butter or oil. Recipes vary from kitchen to kitchen: some are simply flavoured with vanilla or citrus, while others include fruit, cocoa or a topping. It has no single place of origin; versions of this everyday bake are made in many countries.
A slice is often served with tea or coffee, offered to guests, or made for a birthday or other family gathering. Its soft crumb and sweet, flour-based recipe make it an energy-dense treat rather than a substantial source of protein or fibre. For a less rich serving, skip the icing and pair a modest slice with fresh fruit.
Homemade cake Nutrition Facts
Selected: 100 g
320
KCAL / 100G
Carbs
45g
· 16% DV
Protein
5.2g
· 10% DV
Fat
13g
· 17% DV
Fiber
1.1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 57% · Protein 7% · Fat 36%
Homemade cake Vitamins & Minerals
Vitamins
B2
0.12mg · 9% DV
Biotin
2.5µg · 8% DV
B12
0.18µg · 8% DV
Vitamin A
65µg · 7% DV
Minerals
Selenium
6.5µg · 12% DV
Phosphorus
70mg · 10% DV
Sodium
180mg · 8% DV
Iron
1mg · 6% DV
How Nutritious Is Homemade 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.
Homemade cake Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Homemade 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 Homemade 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 Homemade cake Contain Allergens?
Contains these allergens:
Which Diets Is Homemade cake Good For?
Vegan
— Not suitable
Vegetarian
— Not 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
Homemade cake Fat Profile
SATURATED
4.2g
MONOUNSATURATED
5.1g
POLYUNSATURATED
2.2g
Omega 6:3 ratio 27.5:1
Above the ideal 4:1 (27.5:1).
Compare Homemade cake
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Frequently Asked Questions About Homemade cake
What ingredients go into homemade cake?
A classic homemade cake is made with flour, eggs, sugar, milk, and butter or oil. Baking powder is commonly added to help it rise, while vanilla, citrus zest, or spices can add flavour. Recipes vary in their proportions and optional additions.
How do you make homemade cake moist?
To keep homemade cake moist, avoid overmixing the batter and take it out as soon as it is baked through. Oil often gives cake a softer, moister crumb than butter. Let the cake cool, then store it covered so it does not dry out.
Why is my homemade cake dense?
Homemade cake can turn out dense if the batter is overmixed after adding flour, the raising agent is ineffective, or ingredients are measured inaccurately. Mix only until the flour disappears, and check that your baking powder is still active before making the batter.
Why does homemade cake crack on top?
Homemade cake often cracks when the outside sets before the centre has finished rising, which can happen if the oven is too hot or the pan is too small. Use the pan size specified in the recipe and avoid changing the oven temperature during baking.
How can you tell when homemade cake is done?
Homemade cake is done when a toothpick inserted into the centre comes out clean or with a few dry crumbs. If it has wet batter on it, bake the cake a little longer and test again; a browned top alone does not confirm the centre is cooked.
How long does homemade cake last?
Plain homemade cake keeps well for a few days when fully cooled and stored in an airtight container in a cool, dry place. Cakes with fresh fruit, cream, or cream-cheese frosting need refrigeration; bring a chilled slice to room temperature for a softer texture.
Can you freeze homemade cake?
Yes, homemade cake freezes well. Cool it completely, wrap individual slices tightly to limit freezer burn, and place them in a freezer-safe container. Thaw a slice at room temperature while still wrapped; cakes with delicate cream toppings may not retain their original texture.
Can you use oil instead of butter in homemade cake?
Yes, oil can replace melted butter in many homemade cake recipes, but the cake will have a softer, moister crumb and less buttery flavour. Since butter and oil behave differently, use a recipe designed for oil when you want a reliable result.
How do you keep homemade cake from sticking to the pan?
Grease the homemade cake pan thoroughly and dust it lightly with flour, or line its base with parchment paper. Let the cake rest briefly after baking before turning it out; removing it while piping hot can make it break, while leaving it too long may make it stick.
Can you make homemade cake without eggs?
Yes, homemade cake can be made without eggs using a recipe formulated with an alternative such as mashed banana, applesauce, or a commercial egg replacer. These options affect flavour and texture, so simply leaving the eggs out of a standard cake recipe usually will not work.
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Nutrition data compiled from USDA FoodData Central and scientific sources.