🎂 Cake Pricing Calculator
Calculate a fair selling price for a cake by adding up ingredient cost, labor, and overhead, then applying your target profit markup.
Cost-plus pricing for cakes
A sustainable cake price needs to cover more than just the flour, sugar, and butter — it also needs to pay you for your time and account for the smaller overhead costs (electricity, packaging, boxes, delivery mileage) that add up per order. This calculator uses the standard “cost-plus” pricing method used by many small bakeries.
It adds your ingredient cost and labor cost (hours worked multiplied by your hourly rate) to get a base cost, applies your overhead percentage on top of that, and then applies your target profit markup to the total to arrive at a suggested selling price. The price is also broken down per slice so you can compare it to local competitors.
- Overhead is expressed as a percentage of your base cost — a common starting point for home bakers is 10-20%.
- Markup is the profit percentage added on top of total cost — many bakeries target 30-50% depending on their market and skill level.
This is a general small-business pricing guideline for planning purposes; adjust the inputs to reflect your own local costs, market rates, and desired profit.