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Cut a round cake into equal slices.
Put in the diameter and how many portions you need. You get the angle, the width of each slice at the edge, and a diagram you can print at true size and lay on the cake.
Common sizes
1 to 48.
Common counts
- Portions
- 12
- Angle each
- 30°
- Width at the edge
- 2.07 in
- Crust per slice
- 2.09 in
Width at the edge is what a ruler laid across the rim measures; crust per slice is the curved distance around it. Mark the rim at the first, not the second.
2 sheets at true size. In the print dialog set scale to 100% / Actual Size — not Fit to Page or Shrink to Fit.
Every sheet carries a 50 mm bar. Measure it before you cut anything: if it is not 50 mm, the printer scaled the page and the guide is wrong.
Trim each sheet on the dashed line, then lap it over the next so the alignment crosses sit on top of each other and tape it.
Worth keeping
12 portions is what a cost per portion gets divided by. Keep it here and it joins whatever you type into the label maker.
Stays in this browser. Nothing is sent anywhere.
How to use the printout
Print at 100%, check the 50 mm bar with a ruler, then cut the circle out and rest it on the cake with the centre cross over the middle. Nick the icing at each line, lift the paper off, and cut between the marks.
Bigger than one sheet
Anything past about 7 inches is wider than A4 will take at true size, so the guide is split across sheets with a 10 mm overlap. Trim on the dashed line, lap the sheets so the crosses meet, and tape them.
Portions people actually serve
An 8-inch cake is usually 10–12 for a party and rather more for dessert portions. Radial slices get thin past about 16 on a small cake — at that point cut a grid instead, which the traybake calculator handles.
Common questions
- How many slices should I get from an 8 inch cake?
- Cut radially, 8 inches gives 10 to 12 party slices about 5–6 cm across at the edge. For smaller dessert portions 14 to 16 is workable, below which the point of each slice gets too thin to lift cleanly.
- Why is the slice narrower than the number I expected?
- The width shown is the straight-line distance across the rim, which is what a ruler measures. The crust figure is the curved distance around the edge, and it is always the larger of the two.
- Does the printed guide really come out the right size?
- Only if the print dialog is set to 100% or Actual Size. Every sheet carries a 50 mm bar for exactly this reason — measure it before cutting anything.
- Can I use this for a square or rectangular cake?
- No — this one is for round cakes. A traybake or a square cake is cut on a grid, which the brownie cutting calculator works out.
What BakeCheck does when the baking is a business
This page works out one thing, once. BakeCheck keeps the record behind it — the ingredients, what each product is made of, the allergen declaration, and a label you approved on a date you can point at. All of that is on the free plan.
Make an account — or read what else it does first.
Other free tools
- Free label maker
Type ingredients and amounts, get a UK declaration in descending weight order with allergens emphasised.
- Cheesecake cutting guide
The same geometry sized for a cheesecake tin, in the sizes and slice counts people actually ask for.
- Brownie cutting calculator
Work a traybake into equal portions — by the number you need, or by the portion size you want.