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If you’ve ever been assigned cake-cutting duties at a party and felt overwhelmed about where to start, this round cake cutting guide is for you! In this post, I’ll walk you through how to cut a round cake so your slices are neat, even, and reduce waste—and you’ll look like a pro doing it.
Now that you know the best way to cut a round cake, put your new skills to use with my Hummingbird Cake Recipe or Homemade Chocolate Cake. They’re both crowd pleasers!
Why this easy cake slicing method won’t let you down!
We’ve all been there: we have to cut a cake and have NO idea where to start. The pressure! The anxiety!
There’s no need to stress, though. It’s a piece of cake!
These tips on how to cut a round cake work for wedding cakes, birthday cakes, tiered cakes, multi cake layers, as well as the first slice of cake, too. Try the different ways to cut a whole cake at your next party or gathering.
- The perfect slices: You get clean, uniform pieces of cake every time.
- Get the most out of your cake: The methods below help maximize servings, which is especially useful for parties!
- Options for all sizes: This method for how to slice a round cake works well for different sizes (6″, 8″, 10″, 12″ rounds)
Now, if you haven’t baked your cake yet either, I can also help you out there! These cake mix recipes all start with a boxed cake mix, easy peasy.
Table of Contents
How to Cut a Round Cake (The Best Way!)
Here are the first few steps to get you started with any of the round cake cutting techniques listed below.
- Chill the cake (at least 30 minutes): Chilling solidifies the crumbs and frosting, helping the slices stay tidy when you cut. (This helps you make sure even the first slice turns out perfect!)
- Decide the slice width and/or the number of servings you want: For standard servings, aim for pieces about 1¼″ to 1½″ wide (you can adjust to make smaller or larger cake slices depending on how many guests you have).
Border Ring Method
If the cake is large (≥ 8″), cut a “border ring” (see video above):
- Make a circular cut about 2″ in from the outside edge (a gentle shallow cut all around)—this creates an outer ring and an inner cake “core.” You may want to mark light guidelines with toothpicks before cutting.
- Cut the outer ring into wedges (1½″ each).
- Now you’re left with the inner core circle, which you can slice into wedges.
Rectangle Method
Another option for a large cake (≥8″) is to cut it into rectangular slices, which maximizes the number of servings from your cake (see image below).
- Cut straight lines across the cake vertically, following the diagram above for the size of your cake.
- Then, cut lines horizontally and serve.
This is perhaps the most efficient way to cut a cake as you can easily make larger or smaller slices depending on the distance between your cuts.
Small Round Cake Cutting Technique
For a smaller cake (6″ round): Slice into wedges (classic triangles). Easy!
If desired, you can also cut an 8-inch cake or larger into wedges — from 12 to 24 slices per cake. You can always cut larger or smaller slices, as needed.
Knife Tips for Cutting a Round Cake
- Use a long, thin serrated knife or cake knife. This works better than a chef’s knife or other straight blade because it allows you to saw gently back and forth, rather than pressing down.
- Warm the blade. Before each cut, dip the blade in hot water and wipe it dry on a paper towel. This helps the knife glide through the frosting.
- Wipe off crumbs and frosting between cuts. This keeps the slices looking nice and neat.
Frequently Asked Questions
A long, thin serrated knife or cake knife (or a long bread knife) works best for cutting cakes. The serrations help slice through frosting cleanly without compressing the crumb.
A good rule of thumb is 1¼″ to 1½″ slices for standard servings. You can go smaller for “party tasting” slices or a large crowd. This is easier to do if you cut the cake into rectangles rather than wedges.
You don’t have to, but it helps. Chilling helps firm up frosting and crumb, making cleaner cuts and less mess.
You can easily get 16 slices (or more, if you cut narrower) with the border ring method, or 28 servings by cutting the cake into rectangles.
More Tips to Help You in the Kitchen
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