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Cake Calories
Sweet, soft, often with cream or frosting, various flavors
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 slice (medium) of Cake (80 g) has 256 calories. That works out to 320 calories per 100 g. It contains 38.4 g of carbs, 3.6 g of protein, 9.6 g of fat and 1 g of fiber. Its 0.1 mg of B2 covers 8% of the Daily Value. Its glycemic index is 65 (high), so it raises blood sugar quickly.
Cake Nutrition Facts
Selected: 1 slice (medium) · 80 g
256
KCAL / 80G
Carbs
38.4g
· 14% DV
Protein
3.6g
· 7% DV
Fat
9.6g
· 12% DV
Fiber
1g
· 4% 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) (80 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 256 kcal | |
| Total fat | 9.6 g | 12% |
| Saturated fat | 3.6 g | 18% |
| Trans fat | 0.08 g | |
| Sodium | 168 mg | 7% |
| Total carbohydrate | 38.4 g | 14% |
| Fiber | 1 g | 4% |
| Protein | 3.6 g | 7% |
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) | 80 g | 256 kcal |
| 1 slice (thin) | 50 g | 160 kcal |
| 1 serving (medium) | 80 g | 256 kcal |
| 100 g | 100 g | 320 kcal |
| 1 piece (small) | 100 g | 320 kcal |
| 1 slice (thick) | 120 g | 384 kcal |
| 1 serving (large) | 120 g | 384 kcal |
| 1 piece (large) | 150 g | 480 kcal |
| 1 slice (jumbo) | 200 g | 640 kcal |
| 1 piece (extra large) | 250 g | 800 kcal |
Calculated from 320 calories per 100 g.
Frequently Asked Questions About Cake
How do you make a cake moist and fluffy?
Use accurately measured ingredients, mix the batter only until combined, and avoid overbaking the cake. Once it has cooled, store it in an airtight container; leaving it uncovered lets moisture escape and can make the crumb dry.
Why does a cake sink in the middle?
A cake usually sinks when its centre is underbaked, too much raising agent was used, or the oven door was opened too early. Keep the door closed while it bakes and test the centre with a toothpick before taking it out.
How should you store a cake, and does it need refrigeration?
Store an unfrosted cake in an airtight container at room temperature for a few days. Refrigerate cakes with whipped cream, custard, or another perishable filling, covered so they do not dry out or absorb fridge odors.
Can you freeze a 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 to limit condensation. Frosting and creamy fillings may change texture after thawing.
How do you know when a cake is fully baked?
A cake is ready when a toothpick inserted into the centre comes out clean or with a few dry crumbs, and the top springs back when lightly pressed. Check near the end of the recipe’s baking time.
Why does a cake crack on top?
A cake often cracks because the oven is too hot: the outside sets before the centre finishes rising. An overfilled pan can also contribute. Use the pan size called for in the recipe and check your oven temperature.
How do you keep cake frosting from melting?
Let the cake cool completely before adding frosting; even a slightly warm cake can soften buttercream or melt whipped cream. If the room is warm, chill the frosted cake and bring it out shortly before serving.
Can you make a cake without eggs?
Yes, many cakes can be made without eggs by using a recipe designed for an egg-free batter. Depending on the recipe, mashed banana, applesauce, or a commercial egg replacer can help bind the ingredients, but the texture may differ.
What is the difference between cake flour and all-purpose flour in a cake?
Cake flour has less protein than all-purpose flour, so it usually produces a finer, softer crumb. All-purpose flour works in many cake recipes, but the result can be slightly less tender; follow the flour type specified when possible.
Can you make a cake the day before serving?
Yes, bake the cake layers a day ahead, let them cool fully, and wrap them airtight. Assemble and frost the cake later, or refrigerate a finished cake if its filling needs to stay cold.
Cake Vitamins & Minerals
Vitamins
B2
0.1mg · 8% DV
Biotin
2µg · 7% DV
Vitamin A
48µg · 5% DV
B12
0.12µg · 5% DV
Minerals
Sodium
168mg · 7% DV
Phosphorus
48mg · 7% DV
Copper
0.06mg · 7% DV
Calcium
48mg · 5% DV
Potassium ⭐
72mg · 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 256 calories in 1 slice (medium) (80 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 baked sweet made from a batter of flour, sugar, eggs and fat. It may be a simple loaf or sponge, or layered and finished with cream or frosting; recipes and styles vary widely around the world.
Its soft texture and sweet taste make it a familiar choice for birthdays and other celebrations, and it is often served by the slice with tea or coffee. Flavours range from vanilla and chocolate to fruit. Cake is mainly a source of carbohydrates and fat, with little fibre; a 100 g portion provides 48 g of carbohydrates. For a less-rich serving, choose a plain slice or one with lighter frosting.
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
3.6g
MONOUNSATURATED
2.56g
POLYUNSATURATED
1.04g
Omega 6:3 ratio 44:1
Above the ideal 4:1 (44:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.