Know what’s on your plate
Cake
Calories & nutrition facts
average
Nutrition facts
Per 100 g% DV- Calories 410 kcal —
- Protein 5.5 g 11%
- Carbohydrate 52 g 19%
- Fat 20 g 25%
- Saturated fat 5.1 g 26%
- Fibre 2.4 g 9%
- Sugars 29 g —
- Sodium 289 mg 13%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 56.7 µg 6%
- Vitamin C 0.53 mg 1%
- Vitamin D 0.21 µg 1%
- Vitamin K 20.4 µg 17%
- Thiamin (B1) 0.05 mg 4%
- Riboflavin (B2) 0.1 mg 7%
- Niacin (B3) 0.28 mg 2%
- Pantothenic acid (B5) 0.38 mg 8%
- Vitamin B6 0.02 mg 1%
- Vitamin B12 0.21 µg 9%
Minerals
- Calcium 33.9 mg 3%
- Iron 2 mg 11%
- Magnesium 20.4 mg 5%
- Phosphorus 139 mg 11%
- Potassium 183 mg 4%
- Zinc 0.53 mg 5%
- Copper 0.13 mg 14%
- Manganese 0.28 mg 12%
- Selenium 8.3 µg 15%
- Iodine 9.3 µg 6%
Similar foods
Questions about Cake
How much cake is a sensible portion?
A small slice, about 50–75 g, is a practical serving; a thick slice can easily be twice that. For a 50 g piece, energy is 205 kcal.
How do you stop a cake sinking in the middle?
Measure the raising agent accurately, avoid opening the oven during the first two-thirds of baking, and test the centre with a skewer before taking it out. If the skewer comes out with wet batter, bake for another 5 minutes and test again.
How should you store cake so it stays fresh?
Keep an unfrosted cake in an airtight tin at room temperature for about 3 days. Refrigerate cakes with fresh cream, custard or cream-cheese frosting, and bring them out shortly before serving so the sponge softens.
What goes well with cake?
Plain sponge is good with fresh berries and lightly whipped cream; chocolate cake pairs well with raspberries or coffee. For a less sweet contrast, serve a slice with unsweetened tea or black coffee.
Can you freeze cake?
Yes. Freeze unfrosted sponge or individual slices tightly wrapped for up to 3 months; thaw wrapped at room temperature so condensation forms on the wrapping rather than the cake. Add fresh cream or delicate decoration after thawing.
Is cake the same as pastry?
No: cake is usually a sweet batter baked in a tin, while pastry is a dough used for things such as tarts and pies. Cake has 410 kcal per 100 g, compared with 279 kcal in average pastry.
How can you tell when a cake is baked through?
The centre should spring back when lightly pressed, and a skewer inserted into the middle should come out clean or with a few dry crumbs. Check near the end of the recipe’s baking time; a pale, wet streak means it needs longer.
Source: ANSES–Ciqual (France) 23000 · per 100 g · carbohydrate per EU label, fibre excluded
