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Cake Calories
Sweet, baked, flour-based, contains sugar, eggs, milk
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 192 calories. That works out to 320 calories per 100 g. It contains 28.8 g of carbs, 2.7 g of protein, 7.2 g of fat and 0.7 g of fiber. Its 0.1 mg of B2 covers 6% 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
192
KCAL / 60G
Carbs
28.8g
· 10% DV
Protein
2.7g
· 5% DV
Fat
7.2g
· 9% DV
Fiber
0.7g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 60% · Protein 6% · Fat 34%
Cake nutrition facts table · 1 slice (medium) (60 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 192 kcal | |
| Total fat | 7.2 g | 9% |
| Saturated fat | 2.7 g | 14% |
| Trans fat | 0.06 g | |
| Sodium | 126 mg | 5% |
| Total carbohydrate | 28.8 g | 10% |
| Fiber | 0.7 g | 3% |
| 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 | 192 kcal |
| 1 slice (thin) | 40 g | 128 kcal |
| 1 piece (small) | 60 g | 192 kcal |
| 1 serving (medium) | 80 g | 256 kcal |
| 1 slice (thick) | 90 g | 288 kcal |
| 100 g | 100 g | 320 kcal |
| 1 piece (large) | 120 g | 384 kcal |
| 2 slice (double) | 120 g | 384 kcal |
| 1 serving (large) | 120 g | 384 kcal |
Calculated from 320 calories per 100 g.
Frequently Asked Questions About Cake
How do you make cake moist?
To make cake moist, measure the ingredients accurately, avoid overmixing once the flour is added, and take the cake out as soon as it is baked through. Let it cool, then keep it covered so air does not dry it out.
Why did my cake sink in the middle?
A cake often sinks in the middle because the oven door was opened too early, it was underbaked, or the batter contained too much leavening. Keep the oven closed while it sets, and check the centre before taking the cake out.
How do you know when a cake is done?
A cake is done when a toothpick inserted into the centre comes out clean or with a few dry crumbs. The top should spring back lightly when touched; if the centre wobbles or the toothpick has wet batter, bake it longer.
How should you store cake overnight?
Store a plain cake overnight in an airtight container at room temperature once it has cooled completely. Refrigerate cakes with cream cheese frosting, whipped cream, custard, or fresh fruit, since those toppings need to stay chilled.
Can you freeze cake?
Yes, cake freezes well. Cool it completely, wrap it tightly to prevent freezer burn, and freeze it whole or in slices. Thaw it while still wrapped at room temperature so condensation forms on the wrapping rather than the cake.
Why does cake stick to the pan?
Cake sticks to the pan when the pan is not greased and prepared thoroughly, or when the cake is turned out before it has set. Grease the pan, dust it with flour, and loosen the edges after letting the cake rest briefly.
Why does cake crack on top?
Cake cracks on top when the outside sets before the batter finishes rising, stretching the surface. A small crack is normal in many homemade cakes; an oven that is too hot can make it more pronounced, so check your oven temperature.
Can you use oil instead of butter in cake?
Yes, oil can replace butter in many cake recipes, but it changes the texture and flavour. Oil tends to make cake soft and moist, while butter adds a distinct flavour; use a recipe designed for oil or follow its stated substitution.
How long should cake cool before frosting?
Let cake cool completely before frosting it. Frosting a warm cake can make the topping melt and slide off, and crumbs are more likely to mix into it; cool the layers on a rack for even airflow.
How do you keep a cake from drying out after cutting it?
Keep a cut cake from drying out by covering the exposed cut surface with plastic wrap or pressing a piece of parchment against it, then placing the cake in an airtight container. Store cream-filled cakes in the refrigerator.
Cake Vitamins & Minerals
Vitamins
B2
0.07mg · 5% DV
B12
0.12µg · 5% DV
Biotin
1.5µg · 5% DV
Vitamin A
36µg · 4% DV
Minerals
Phosphorus
42mg · 6% DV
Copper
0.05mg · 6% DV
Sodium
126mg · 5% DV
Selenium
3µg · 5% 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 192 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 from flour, sugar, eggs and milk, with recipes varying from simple sponge to richer, flavoured versions. Its soft, tender crumb and sweetness make it a familiar choice for birthdays and other celebrations, as well as an everyday afternoon tea or coffee break. In many English-speaking homes, a slice may be served plain, with fruit, or with a modest layer of icing; café portions can be more elaborate. Cake is mainly a source of carbohydrates, with relatively little fibre. For a less rich serving, choose a plain slice and pair it with fresh berries rather than extra frosting or cream.
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
— 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
Cake Fat Profile
SATURATED
2.7g
MONOUNSATURATED
2.52g
POLYUNSATURATED
0.84g
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.