Parties & Family calculator

Cake Servings & Cutting Planner

Choose an explicit cutting layout and see portions, dimensions and volume rather than an unexplained servings multiplier.

Method and practical checks

Servings = full rows × full columns. Cake height changes portion volume, not the number of full-height cuts. Internal sponge layers are not separate servings.
The unallocated edge strips are shown separately. Plan smaller party portions or larger dessert portions by changing their dimensions.

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Every calculation option

Cut full-height portions in a rectangular grid. Measure the edible cake, excluding decorations.

Servings = full rows × full columns. Cake height changes portion volume, not the number of full-height cuts. Internal sponge layers are not separate servings.
The unallocated edge strips are shown separately. Plan smaller party portions or larger dessert portions by changing their dimensions.

Plan equal, full-height wedges using a target portion volume and minimum outer-edge width.

The count is limited by both target volume and minimum outside arc width, rounded down. Each wedge runs from the centre to the edge.
Tall cakes can produce awkward narrow wedges. Use a baker’s strip-cutting plan instead when that is more practical; this tool does not claim wedding-cake serving standards.

A 30 × 20 cm cake cut into 5 × 4 cm portions gives 6 rows and 5 columns: 30 portions. At 8 cm tall each portion is 160 ml.

Party portions are often smaller than dessert portions; change the piece size rather than the cake size to see the difference.
Edge strips that are too small to be a portion are shown separately.
Tall layer cakes can be cut into strips first; round cakes are limited by both portion volume and the width at the edge.