What size cake do I need? A portion guide
How much cake to order for your guest count, why the number of tiers does not decide portions, and where you can cut cost at a large wedding.
2 min read
This is the question we get most, and the answer is simpler than people expect: allow 100–120 g per guest. Everything else is an adjustment around that number.
Quick table
| Guests | Cake weight | Typical form |
|---|---|---|
| 10 | 1 – 1.2 kg | Single tier, 18 cm |
| 20 | 2 – 2.4 kg | Single tier, 22 cm |
| 40 | 4 – 5 kg | Two tiers |
| 80 | 8 – 10 kg | Three tiers |
| 150 | 15 – 18 kg | Three tiers + serving layer |
These figures assume the cake is the only dessert. If there is anything else on the table, apply the corrections below.
When you can order less
There is a dessert buffet. At weddings and engagements the cake is usually followed by chocolate, fruit and mini desserts. Drop to 80 g per guest — for 100 people, 8 kg instead of 10 kg.
It follows a full dinner. After a heavy menu, a good share of the cake stays on the plate. 80–90 g per guest is realistic.
Mostly children. Children rarely finish a slice. For a 6–10 age group, 70 g per guest is enough.
When you should order more
It is an afternoon tea. If the cake is the main event and guests arrive hungry, go up to 130 g per guest.
People will come back for seconds. Very common at family gatherings. For a close-family table of 20–30, add about 20%.
Cutting is delayed for photos. A cake that stands a long time may lose its edge slices for service.
How tiers affect portions
A common assumption: “three tiers feeds more people.” Not necessarily. The top tier of a three-tier cake is usually 12–15 cm across and yields only 6–8 portions. Tiers exist for visual height, not for portions.
Portions come from total weight. An 8 kg two-tier cake and an 8 kg three-tier cake feed the same number of people — the second one just looks more impressive on the table.
The serving layer: how to cut cost at a big wedding
For 150 guests, a fully decorated 16 kg cake is both expensive and risky to transport. The usual solution: the display cake stays at 6–8 kg, and the remaining portions are cut from plain layers waiting in the kitchen. Guests never notice, the cutting ceremony is unaffected, and the cost drops considerably.
We use this at most hotel weddings in Bodrum. Ask for a “serving layer” when you order.
Slice size is cultural
The standard wedding portion is a thin slice on a 2.5 × 5 cm base — a European measure. In Turkey the slice that reaches the table is usually about 1.5 times that. At weddings with international guests, keeping the average near 110 g per person satisfies both.
If you are unsure
Send us the guest count, the time of day and whether there will be other desserts. We will do the maths — over-ordering is as annoying as under-ordering.