How to price a cake
The honest version, for bakers who keep working for free.
How do I price a cake?
Add up four things: ingredients, your time (hours × an honest hourly rate), overhead (electricity, equipment wear, a slice of your rent — usually 10–20% of your costs), and flat extras like the box and delivery. Then add a profit margin on top so the business itself makes money, not just your wage.
The most common mistake is charging only for ingredients. Your time is the product. If a cake takes you four hours, four hours of skilled work has to be in the price.
What hourly rate should I charge?
Never below your local minimum wage, and realistically $20–$40/hour for decorated work. Cake decorating is a skill — price it like one. If you put $12/hour in this calculator, you're paying yourself less than a fast-food shift to run a business from your own kitchen.
How much should I charge per serving?
Per-serving pricing is how most custom bakers quote, and it's the number this calculator shows you. Simple buttercream cakes commonly land at $4–$6 per serving; detailed, fondant, or tiered work runs $8–$15+. Use the per-serving figure as a sanity check against what bakers in your area charge.
Should I charge for delivery?
Yes. Delivering a tiered cake is high-stress, high-risk driving — put it in the "box / delivery" field as a flat fee. A common approach is a base delivery charge plus a per-mile rate for anything beyond your immediate area.
Is my data saved anywhere?
No. Everything runs in your browser. Nothing you type is saved, sent, or tracked. Close the tab and it's gone.
📖 Want more? Read our guide How to Price a Cake, or try the cupcake pricing calculator.