Free Cake Pricing Calculator
Stop guessing your cake prices. Enter your ingredients, labor, overhead, and profit margin to get a real suggested price in seconds.
Cake Pricing Calculator
Four Numbers. One Real Price.
Ingredient Cost
Add up what you spent on flour, butter, eggs, fondant, and every ingredient in the order.
Labor
Enter how many hours the order takes and your hourly rate. Your time has real value.
Overhead
Include packaging, boxes, electricity, equipment wear — the costs beyond ingredients.
Profit Margin
Set a percentage to keep as actual profit. Most home bakers aim for 25–40%.
6-Inch Custom Cake Breakdown
Built For Home Bakers, Not Bakeries
Includes Your Labor
Most bakers forget to pay themselves. This calculator makes labor a required line item, not an afterthought.
Custom Order Focused
Designed for one-off custom cakes, not mass production. Each order gets its own real calculation.
No Spreadsheet Needed
Enter four numbers and get a suggested price instantly. No formulas, no complicated setup.
Real Profit Built In
The profit margin field ensures you are keeping money after covering every cost — not just breaking even.
Made By A Real Baker
Created by Marcia Dexter, a home baker who priced hundreds of custom orders before building tools to make it easier.
Completely Free
No login, no email, no credit card. Just open the calculator, enter your numbers, and get a real suggested price.
Frequently Asked Questions
How do I price a custom cake?
Add your ingredient cost, multiply your hours by your hourly rate for labor, include packaging and overhead costs, then add a profit margin. This calculator does all of that math for you.
Does this work for cupcakes and cookies too?
Yes. The same formula applies to any custom baked good. Just enter the ingredient cost, time, overhead, and margin for that specific order.
What profit margin should I use?
Most home bakers aim for 25–40%. If you are just starting out, 25% is a solid floor. Once your systems are tighter, 30–35% is very achievable.
Do I need a spreadsheet to use this?
No. This calculator replaces the spreadsheet. Enter your numbers and you get a suggested price right away — no formulas or setup required.
What should I include in ingredient cost?
Every ingredient that goes into the order — flour, butter, eggs, sugar, food coloring, fondant, fillings. Track it to the actual recipe, not a rough guess.
What counts as overhead?
Packaging, boxes, ribbon, cake boards, electricity for your oven, and general wear on your equipment. Even small costs add up across many orders.
Take Your Pricing Further With BatterSuite
This free calculator is a great starting point. BatterSuite is the full bakery management system built on the same pricing logic — with recipe cost storage, order tracking, quotes, invoices, and more.
Ready To Stop Guessing Your Prices?
Use the free calculator above, then grab the Sweet Start Pricing Kit to go even deeper on costs, labor, and profit for your home bakery.