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Cake Calories
Sweet, flour-based, egg, sugar, baked
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 198 calories. That works out to 330 calories per 100 g. It contains 30.6 g of carbs, 3.1 g of protein, 6.6 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
198
KCAL / 60G
Carbs
30.6g
· 11% DV
Protein
3.1g
· 6% DV
Fat
6.6g
· 8% 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 63% · Protein 6% · Fat 31%
Cake nutrition facts table · 1 slice (medium) (60 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 198 kcal | |
| Total fat | 6.6 g | 8% |
| Saturated fat | 1.92 g | 10% |
| Trans fat | 0.03 g | |
| Sodium | 126 mg | 5% |
| Total carbohydrate | 30.6 g | 11% |
| Fiber | 0.7 g | 3% |
| Protein | 3.1 g | 6% |
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 | 198 kcal |
| 1 slice (thin) | 40 g | 132 kcal |
| 1 slice (thick) | 90 g | 297 kcal |
| 100 g | 100 g | 330 kcal |
| 1 piece (small) | 100 g | 330 kcal |
| 1 serving (medium) | 120 g | 396 kcal |
| 1 slice (double) | 120 g | 396 kcal |
| 1 piece (large) | 150 g | 495 kcal |
| 1 slice (triple) | 180 g | 594 kcal |
| 1 serving (large) | 200 g | 660 kcal |
| 1 piece (jumbo) | 250 g | 825 kcal |
Calculated from 330 calories per 100 g.
Frequently Asked Questions About Cake
Why does a cake sink in the middle?
A cake usually sinks when it is underbaked, has too much raising agent, or the oven door is opened before the centre sets. Measure the leavening carefully and wait until the cake is nearly baked before checking it.
How can you make a cake moist?
To keep a cake moist, measure the flour accurately, avoid overmixing once it is added, and take the cake out as soon as it is baked through. Store the cooled cake covered so it does not dry out.
How do you know when a cake is done?
A cake is done when a skewer inserted into the centre comes out clean or with a few dry crumbs. If wet batter clings to it, bake the cake a little longer and test again.
How should you store cake to keep it fresh?
Store a plain cake once it has cooled completely in an airtight container at room temperature, away from heat and sunlight. Refrigerate cakes with perishable frosting or fillings, since these should not be left out for long.
Can you freeze cake?
Yes, cake freezes well when wrapped tightly after cooling. Freeze it whole or in slices, then thaw it at room temperature while still wrapped to reduce drying; delicate frosting may lose some of its texture.
Why is my cake dry and crumbly?
A cake often turns dry and crumbly because it was overbaked or contains too much flour. Measure flour carefully, mix only until combined, and start checking for doneness near the end of the recipe’s baking time.
Why does cake batter look curdled?
Cake batter can look curdled when cold eggs are added to a creamed butter mixture. Bring ingredients to room temperature and add the eggs gradually; a slightly curdled appearance does not always ruin the baked cake.
How do you stop a cake from sticking to the pan?
Grease the cake pan thoroughly and line its base with baking paper when the recipe allows. Let the baked cake cool briefly before loosening the edges and turning it out; removing it while very hot can make it break.
Can you make cake batter ahead of time?
It is best to bake cake batter soon after mixing, especially when it contains baking powder or baking soda. Leaving it to stand can weaken its rise, so prepare the pan and oven before mixing the ingredients.
What can you do with leftover cake?
Turn leftover cake into cake truffles, a layered dessert, or a topping for ice cream. Crumble it and layer it with fruit and custard, or mix the crumbs with a little frosting and shape them into bites.
Cake Vitamins & Minerals
Vitamins
B2
0.08mg · 6% DV
Vitamin A
36µg · 4% DV
B1
0.05mg · 4% DV
Biotin
1.2µg · 4% DV
Minerals
Phosphorus
42mg · 6% DV
Copper
0.05mg · 6% DV
Sodium
126mg · 5% 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 198 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 mixture commonly made with flour, eggs and sugar, with fat or other ingredients added for softness and flavour. Recipes vary widely, from plain sponge cakes to versions with cocoa, fruit or nuts, and it is made in home kitchens as well as bakeries around the world.
A slice is often served with tea or coffee, as a dessert, or for a celebration. Its flour-and-sugar base makes it an energy-dense treat, providing about 330 calories per 100 g. For a lighter serving, choose a modest slice and pair it with fresh fruit rather than extra frosting or a rich topping.
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
1.92g
MONOUNSATURATED
2.46g
POLYUNSATURATED
1.26g
Omega 6:3 ratio 72:1
Above the ideal 4:1 (72:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.