How Many Wedding Cake Tiers Do You Need for 100 Guests?

When you’re planning a wedding for 100 people, the cake isn’t just a dessert-it’s a centerpiece. But how many tiers do you actually need? Too few, and guests leave hungry. Too many, and you’re wasting money on cake no one will eat. The answer isn’t just about looks-it’s about servings, slice size, and how your cake fits into the whole reception.

One Tier Isn’t Enough for 100 People

A single-tier cake, even a large 10-inch round, only serves about 20 to 25 people if you cut standard wedding slices. That’s not even a quarter of your guest list. Even if you’re serving other desserts, most couples still want the cake to be the main sweet offering. So skip the single tier. It won’t cut it.

Two Tiers Can Work-If You Cut Smaller

Two tiers-a 10-inch bottom and a 6-inch top-can serve up to 60 people with standard slices (1x2 inches). That’s still short by 40 servings. But here’s the trick: if you cut smaller slices (1x1.5 inches), you can stretch that same cake to about 80 servings. Still not enough for 100, but it’s closer. Some couples use this setup when they’re serving a full dessert bar with cupcakes, cookies, or macarons. If you’re doing that, two tiers might be enough. But if the cake is your only dessert? You’ll need more.

Three Tiers Is the Sweet Spot for 100 Guests

Three tiers-typically a 10-inch, 8-inch, and 6-inch-give you the right balance of visual impact and serving capacity. Together, these sizes serve between 90 and 110 people with standard wedding slices. That’s the goldilocks zone: enough for everyone, with a little extra for the cake-cutting photo, the couple’s first bite, and maybe a slice for the parents or wedding party. Most professional bakers in Sydney and across Australia recommend this size for 100 guests. It’s the most common setup you’ll see at receptions.

Four Tiers? Only If You Want a Statement

Four tiers-like a 12-inch, 10-inch, 8-inch, and 6-inch-can serve 140+ people. That’s overkill for 100 guests, unless you’re planning to save the top tier for your first anniversary or you’re serving a lot of non-wedding guests (like kids or elderly who take bigger portions). It’s also expensive. A four-tier cake can cost $1,000 AUD or more, depending on design. Unless you’re going for a dramatic, towering look, you’re paying for extra cake you won’t need.

How Cake Serving Sizes Really Work

Not all cake slices are the same. Wedding cakes are cut differently than birthday cakes. A standard wedding slice is 1 inch wide by 2 inches long, and about 4 inches tall (the height of the tier). That’s about 1/8 of a 10-inch cake. Some bakers now offer “party” or “generous” slices-1.5 inches wide-which reduce total servings by 25%. If your baker says their 10/8/6 tier serves 100, ask how they’re cutting it. Some charge per slice, others per tier. Know what you’re paying for.

What About Cupcakes or Dessert Bars?

If you’re offering a dessert table with cupcakes, cookies, or mini pies, you can reduce your cake size. For 100 guests, a 10-inch and 8-inch tier (serving 70-80) might be enough. You’re not relying on the cake alone. This is popular in Sydney, especially for afternoon weddings or garden receptions. You get the tradition of the cake without the cost of feeding everyone with it. Just make sure your dessert table looks full-guests still expect to see a variety.

Don’t Forget the Top Tier

Many couples save the top tier of their wedding cake to eat on their first anniversary. That’s why bakers often design the top tier as a 6-inch cake-even if the rest are bigger. That 6-inch tier serves about 12 people, so if you’re saving it, you’re really only serving 88 people with the bottom two tiers. That’s why a 10/8/6 setup works: the top tier is meant to be saved, not eaten at the reception. If you don’t plan to save it, you can skip the top tier and go with a 10/8 combo instead.

Real-World Example: A Sydney Wedding

Last year, a couple in Bondi had 102 guests. They chose a 10-inch, 8-inch, and 6-inch cake from a local baker. They served it after dinner, cut it into standard slices, and had 12 leftover pieces. They gave them to staff and family. They also had a dessert table with 30 mini cupcakes and 20 chocolate truffles. The cake was the star, but the extras took the pressure off. No one left hungry. No one complained about the size.

What Bakers Recommend

Most professional wedding cake makers in Australia use the Wilton serving chart as a baseline. According to Wilton, a 10-inch cake serves 38, an 8-inch serves 24, and a 6-inch serves 12. Add those up: 74. But that’s if you’re cutting very small slices. Most bakers now adjust for modern appetites. They’ll say a 10/8/6 tier serves 90-110, which is more realistic. Always ask your baker for their serving chart. Don’t assume.

Common Mistakes to Avoid

• Going too small because it’s “cheaper”-you’ll regret it when guests are asking where the cake is.
• Not accounting for cake cutting photos-you need at least two extra slices for the couple and the photographer.
• Forgetting kids and elderly-they often take bigger pieces. Add 5-10% extra servings if your guest list has a lot of them.
• Assuming the cake will be the only dessert-if you’re serving other sweets, you can go smaller. But if it’s the only treat, don’t skimp.

Final Answer: Three Tiers for 100 Guests

For 100 guests, go with a three-tier cake: 10-inch, 8-inch, and 6-inch. It gives you 90-110 servings, fits the visual tradition, and leaves room for extras. If you’re doing a dessert bar, you could drop to two tiers (10-inch and 8-inch) and make up the difference with cupcakes. But if the cake is the main sweet? Stick with three. It’s the most reliable, popular, and stress-free choice.

What If You Want a Different Shape?

Square or rectangular tiers serve more than round ones of the same diameter. A 10-inch square cake serves about 50 people. So a 10-inch square bottom and an 8-inch square top can serve 80-90. Add a 6-inch square top, and you’re at 110+. Square cakes are popular for modern weddings and can be more cost-effective. Just make sure your baker knows how to calculate servings correctly-square cakes are trickier to estimate.

How to Order the Right Cake

1. Count your guests accurately-include the wedding party, parents, and any last-minute additions.
2. Decide if the cake is your only dessert or if you’re adding extras.
3. Ask your baker for their serving chart. Don’t accept vague answers like “it’ll be enough.”
4. Confirm if the top tier is meant to be saved or eaten.
5. Order at least 3-4 months ahead. Popular bakers book up fast.