How to cut a round cake, according to the pros

Most bakers put tons of thought into planning and executing a celebration-worthy cake. But don’t forget the crucial last step: cutting the cake so everyone gets a beautiful, well-proportioned slice. This is easy to do with rectangular sheet cakes, but what’s the best way to cut a round cake?

First, no matter the shape of your cake, make sure you’re using the right tools for the job when slicing, and always run your knife under hot water and wipe it dry in between cuts to keep your slices clean. From there, you can of course cut your round cake into triangular wedges and call it a day, but depending on the circumference of your cake, this could mean too-large slices or irregularly shaped pieces. For the best presentation and to ensure each guest gets just the right amount of cake and frosting, try this method that pro bakers and caterers use (also recently popularized on TikTok!).

Photography and food styling by Liz Neily

Photography and food styling by Liz Neily

Cut the round cake in half straight down the middle. Then, choose one side and slice perpendicular cuts to that center line, making flat, narrow strips instead of triangular slices. Each slice will turn out as a rectangle with a layer of frosting on the top and the outside edge. Repeat on the other side of the cake, and voilà! A round cake becomes lots of even, rectangular slices that maximize servings and look uniform and professional. 

Need to make your cake serve even more people? After you cut the cake in half, you can make two more cuts parallel to the center line halfway between the middle and each edge. Then, make your crosswise cuts to the center line as described above, forming two small rectangular pieces at a time. One slice will have frosting on top, and the other will have frosting on the top and the side, allowing your guests to choose just how much frosting they’d like on their slice. 

Photography and food styling by Liz Neily

Still want to cut your cake into classic triangles? We've got a tip for you, too: Cut your round cake from the side.

Cover photo and food styling by Liz Neily.