Calories in Cake: Nutritional facts (Carbs, Fiber, Protein, Fat) for Cake Types

Chocolate cake with frosting contains 400 calories per 100 grams (3.5 ounces). Vanilla cake with frosting contains 390 calories per 100 grams. Buttercream frosting itself contains 420 calories per 100 grams. Red velvet cake with cream cheese frosting contains 370 calories per 100 grams. Banana cake with frosting contains 380 calories per 100 grams. Pound cake contains 375 calories per 100 grams. Plain cheesecake contains 350 calories per 100 grams.

A slice of chocolate cake with frosting (110 grams or 3.9 ounces) provides 440 calories. A slice of vanilla cake with frosting (100 grams or 3.5 ounces) provides 390 calories. A slice of vanilla cake with buttercream frosting (100 grams or 3.5 ounces) provides 390 calories. A slice of red velvet cake with cream cheese frosting (120 grams or 4.2 ounces) provides 444 calories. A slice of banana cake with frosting (110 grams or 3.9 ounces) provides 418 calories. A slice of pound cake (80 grams or 2.8 ounces) provides 300 calories. A slice of plain cheesecake (120 grams or 4.2 ounces) provides 420 calories. Slice weights and thus calories can vary widely.

Cake is primarily enjoyed for taste and celebration, and its direct health benefits are limited compared to nutrient-dense foods. Potential minor benefits of cake include:

• Source of Quick Energy: Cakes are high in carbohydrates, from flour and sugar, which the body can quickly convert into energy for immediate use. This energy is often short-lived due to the refined nature of these ingredients (USDA FoodData Central).
• Psychological and Social Well-being: Cakes are strongly associated with celebrations, social gatherings, and comfort. Enjoying cake in moderation can contribute positively to mood and social bonding, which are aspects of overall well-being. Research often focuses on the negative impacts of high sugar intake, rather than direct benefits of cake itself (Malik, V.S., et al. 2010. Intake of sugar-sweetened beverages and weight gain: a systematic review. The American Journal of Clinical Nutrition).
• Minor Nutrient Contribution (Variable): Depending on the specific type, cake may provide small amounts of certain nutrients. Cakes containing eggs and milk offer some protein and calcium; chocolate cakes provide trace antioxidants from cocoa; and varieties like carrot cake or banana cake include minimal nutrients from the added fruits or vegetables (USDA FoodData Central). 

Frequent or excessive consumption of cakes can have several potential health downsides, as listed below:

• High in Added Sugars: Most cakes and frostings contain large amounts of added sugars. High sugar intake is linked to numerous health issues, including weight gain, increased risk of type 2 diabetes, heart disease, and dental problems (World Health Organization. 2015. Guideline: Sugars intake for adults and children).
• Refined Carbohydrates and Blood Sugar Spikes: Cakes are typically made with refined white flour, which is low in fiber. These refined carbohydrates are digested quickly, leading to rapid increases and subsequent crashes in blood sugar levels. Over time, this can contribute to insulin resistance (Brand-Miller, J.C., et al. 2002. Glycemic index and glycemic load for foods: a systematic review. The American Journal of Clinical Nutrition).
• High in Unhealthy Fats: Many popular cakes, especially those with rich frostings (like buttercream or cream cheese) or made with significant amounts of butter or oil (like pound cake or cheesecake), are high in saturated fat, and sometimes trans fats depending on ingredients. Excessive intake of these fats can raise LDL ("bad") cholesterol levels and increase the risk of heart disease (Mozaffarian, D., et al. 2006. Trans fatty acids and cardiovascular disease. The New England Journal of Medicine).
• Calorie Dense and Nutrient Poor: Cakes provide a high number of calories in a relatively small serving but offer few essential vitamins, minerals, and fiber. Regularly choosing cake over more nutritious options can contribute to excess calorie intake and may displace foods that provide greater health benefits. For a healthier sweet alternative, consider options like fresh fruit, yogurt, a small portion of dark chocolate, or homemade baked goods using whole grains, reduced sugar, and healthier fats. It's best to limit cake consumption to an occasional small slice as part of a balanced diet.

The answer depends heavily on the context of frequency of consumption of cake, portion size, and overall diet quality. Nutrition-wise, most cakes are not considered beneficial. They offer quick energy from carbohydrates and sugars but are typically low in essential nutrients like fiber, vitamins, and minerals while being high in calories, added sugars, and unhealthy fats. These characteristics mean regular consumption can contribute negatively to heart health, blood sugar management, and weight control. But cake plays a significant role in social events and celebrations, providing enjoyment and pleasure, which can contribute positively to mental well-being. While not a healthy food, consuming cake in moderation as an infrequent indulgence can fit into a balanced lifestyle without significant detriment to physical health, provided the overall diet is rich in nutrient-dense foods like fruits, vegetables, whole grains, and lean proteins. 

There is no official recommendation for eating cake daily, as it falls into the category of foods to be consumed sparingly. Health organizations like the American Heart Association and the Dietary Guidelines for Americans recommend limiting intake of added sugars and saturated fats. The Dietary Guidelines for Americans suggest that less than 10% of daily calories should come from added sugars and less than 10% from saturated fats for a healthy dietary pattern. A single slice of cake can easily contribute a significant portion, or even exceed, these daily limits, especially for someone following a standard 2,000-calorie diet. One slice could contain 30-40 grams of added sugar (the AHA recommends no more than 24g/day for women and 36g/day for men) and 10-20 grams of saturated fat. Cake should not be a daily food and consumption should be limited to occasional events, and portion sizes should be kept small, such as one modest slice.

While there isn't a defined maximum number of cake slices one can eat, consuming cake daily is strongly discouraged for health reasons. Eating cake frequently or in large amounts makes it very difficult to stay within recommended limits for added sugars and saturated fats, increases overall calorie intake significantly potentially leading to weight gain, and displaces opportunities to eat nutrient-rich foods essential for health. 

The calorie content of cake changes significantly based on its ingredients, density, additions like frosting or fillings, and portion size. Cakes rich in fat and sugar, such as traditional pound cake, cheesecake (due to cream cheese and often heavy cream), and heavily frosted layer cakes like carrot cake with cream cheese frosting or chocolate cake with rich buttercream or ganache, tend to be the highest in calories per slice, often ranging from 400 to over 600 calories. Density also contributes; a dense fruitcake or pound cake packs more calories into a smaller volume compared to lighter cakes. Additions like nuts, chocolate chips, caramel fillings, and thick layers of frosting substantially increase the calorie count. Conversely, cakes that rely on egg whites for structure and contain little or no fat, like angel food cake, are the lowest in calories, typically providing 120-180 calories per slice. Plain sponge cakes without heavy frostings or fillings also fall on the lower end of the calorie spectrum compared to richer varieties. The single biggest variable after the cake type itself is often the frosting and filling choice, alongside the actual size of the slice served.

In contemporary Western and most global cuisines, cake is served as a dessert and is not typically incorporated as a component of savory main dishes. The sweetness, texture, and ingredients of most cakes do not lend themselves well to common savory flavor profiles. 

The origin of cake is intertwined with the history of bread. The earliest "cakes" were sweetened breads or honey-nut concoctions in ancient civilizations like Egypt and Greece. The Greeks offered round, flat cakes made with flour, honey, and nuts (plakous) to their gods. The Romans also developed various fruitcakes and cheesecakes, with Cato the Elder documenting a recipe for "libum," a sacrificial cheesecake. The distinction between bread and cake blurred for centuries, often depending on the inclusion of sweeteners like honey or fruit, and richer ingredients like eggs and butter. The modern concept of cake began evolving in Europe in the mid-17th century, spurred by advancements in oven technology, the availability of refined sugar, and the use of round molds. Whipped eggs as leavening agents created lighter sponge cakes. The invention of baking soda and baking powder in the 19th century revolutionized cake-making. Frostings also evolved from simple sugar glazes to elaborate buttercreams.