Homemade cake

Dessert

Item Rating: 43/100

1 serving (100 grams) contains 350 calories, 5.0 grams of protein, 15.0 grams of fat, and 50.0 grams of carbohydrates.

Nutrition Information

1 cup (238.1g)

Calories		833.3
% Daily Value*
Total Fat		35.7 g	45%
	Saturated Fat	19.0 g	95%
	Polyunsaturated Fat	0 g
Cholesterol		119.0 mg	39%
Sodium		476.2 mg	20%
Total Carbohydrates		119.0 g	43%
	Dietary Fiber	2.4 g	8%
	Sugars	71.4 g
protein		11.9 g	23%
Vitamin D		0 mcg	0%
Calcium		47.6 mg	3%
Iron		2.4 mg	13%
Potassium		238.1 mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Food Attributes

Source of Calories

Fat: 321 cal (38.0%)

Protein: 47 cal (5.6%)

Carbs: 476 cal (56.3%)

About Homemade cake

Homemade cakes are versatile desserts traditionally made by combining basic ingredients such as flour, eggs, sugar, and butter, often with flavorings like vanilla or cocoa. Originating from various culinary traditions worldwide, cake recipes range from dense pound cakes to airy sponge varieties. While cakes are primarily enjoyed for their taste and celebratory appeal rather than their health benefits, they typically contain macronutrients such as carbohydrates from flour and sugars, fats from butter, and protein from eggs. The nutritional profile can vary depending on the recipe, with added ingredients like fruits or nuts enhancing nutrient content and fiber.

Health Benefits

• Eggs in cake provide protein, essential for muscle repair and immune system function.
• Butter, while calorie-dense, contains fat-soluble vitamins like Vitamin A that support eye health and immunity.
• When made with whole-grain flour, cakes can offer fiber, which aids digestion and promotes heart health.

Dietary Considerations

Allergens: Contains Gluten (wheat/flour), Eggs, Dairy (butter or milk), Nuts (if included)

Suitable for: Vegetarian

Not suitable for: Vegan (contains eggs or dairy), gluten-free (unless made with alternative flours), nut-free diets (depending on recipe)

Selection and Storage

Store homemade cakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness. Avoid direct sunlight and moisture to prevent spoilage.

Common Questions About Homemade cake Nutrition

What is the nutritional content of homemade cake?

The nutritional content of homemade cake depends on the ingredients, but an average slice (roughly 80-100 grams) contains around 300-400 calories, 3-6 grams of protein, 40-50 grams of carbohydrates, and 10-20 grams of fat. It typically provides minimal vitamins or minerals but may include some if made with nutrient-rich ingredients like whole wheat flour or fruits.

Can I eat homemade cake on a keto diet?

Traditional homemade cakes are not keto-friendly due to their high carbohydrate content, primarily from sugar and flour. However, you can adapt recipes with keto-friendly substitutes like almond flour, coconut flour, and sugar alternatives such as erythritol to reduce the carb count.

Are there health concerns with eating homemade cake?

Homemade cake is often high in sugar and saturated fats, which can contribute to weight gain or increased risk of chronic diseases if consumed in excess. However, preparing cake at home allows you to control the ingredients, reduce added sugars, and incorporate healthier fats or flours for a more balanced treat.

What is the recommended serving size of homemade cake?

A typical serving size for homemade cake is one slice, which is usually about 80-100 grams or 1/12th to 1/16th of a standard 9-inch cake. To enjoy in moderation, pair a smaller slice with healthier food choices throughout the day.

How does homemade cake compare to store-bought cake?

Homemade cake often contains fewer preservatives, artificial additives, and less sugar than store-bought varieties. Additionally, you can choose higher-quality or healthier ingredients at home, such as using whole grain flours or natural sweeteners. Store-bought cakes may be more convenient but often lack this level of customization.

Data Sources & Scientific References