How much should you charge for a cake?

The right price isn't 'ingredients times two'. A fair price covers ingredients, packaging, your time and kitchen overhead — and still leaves profit. Fill in the fields and see the suggested price.

Currency

Ingredient cost

Packaging and extras

Hours of work

Your hourly rate

Overhead (utilities, rent...) %

Profit margin %

Total cost

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Suggested price

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ingredients + packaging + labor, with overhead and margin

How to price a cake in 4 steps

Add up everything you spendactually-used ingredients (not the whole package), packaging, candles, board and label.
Pay yourselfset your hourly rate and multiply by real hours — including shopping, baking, decorating and cleanup.
Cover invisible costsutilities, rent and equipment wear come in as a percentage on top of cost (10–20% is common).
Only then add marginprofit margin (25–40%) goes on top of the full cost — that's what makes the business grow.

FAQ

Why is 'ingredients times two' wrong?

Because it ignores your time and overhead. On an elaborate cake, labor is usually worth more than ingredients — doubling means paying to work.

What profit margin should I use?

25–40% is typical for artisan baking. Very elaborate cakes or rush orders justify more.

How do I know my hourly rate?

Divide your target monthly income by the hours you can produce. E.g. $3,000 ÷ 120h = $25/h.

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