Cancer in your cake? Which cakes are safe to eat?

What’s the best way to celebrate any occasion? You’re right, cut a cake!
From birthdays to breakups, cakes are the go-to treat for celebrating life’s moments. They never go out of style, and people love experimenting with new varieties. Remember the viral ‘burn away’ cake?
But while they add sweetness to our special occasions, cakes may not be as safe as we think. The Karnataka Food Safety and Quality Department recently issued a warning after finding cancer-causing agents in 12 bakery cake samples. Out of 235 samples tested, 223 were deemed safe, but 12 contained harmful substances.
Food Safety Commissioner Srinivas K cautioned bakeries against using dangerous chemicals and artificial colouring agents. “The 12 samples contained excessive amounts of artificial colours like Allura Red, Sunset Yellow FCF, Ponceau 4R, Tartrazine, and Carmoisine,” the official stated.
Popular cakes such as red velvet and black forest, often made visually appealing with artificial colours, can carry significant health risks. So, which cakes can you safely enjoy?
Dr Somashekhar SP, lead consultant for surgical and gynaecological oncology at Aster CMI Hospital, Bengaluru, tells India Today, while cakes themselves do not cause cancer, certain ingredients like colouring agents, preservatives used to increase shelf life, and additives for taste can lead to cancer.
According to the doctor, select baked goods contain artificial colours, particularly those derived from coal tar, and preservatives like nitrates and nitrites, which are particularly associated with stomach cancer.
“Certain artificial colours are toxic and carcinogenic, posing a risk to human health. When combined with food, they can induce oxidative stress on cells and tissues, causing damage and potentially the demise of specialised cells within the cerebellum and brainstem tissue, crucial for connecting the brain to the spinal cord, leading to certain cancers such as stomach cancer,” he adds.

The artificial food colour can be very harmful (Photo: Getty Images)

Meanwhile, Priyanka Bandal, senior dietician at Manipal Hospital, Pune, warns that cakes can be harmful when dyes are used extensively, especially when artificial colour exceeds safety limits.
“Food colours can increase cancer risk, trigger hyperactivity in children, cause allergic reactions, and lead to digestive issues, especially when consumed in large amounts,” she says.
“Artificial dyes derived from petroleum are prevalent in many foods, especially those marketed to children, such as cakes, breakfast cereals, candy, snacks, and beverages. Even fresh fruits are sometimes treated with dyes for enhanced colour and uniformity. Some common dyes contain benzidine, a known carcinogen, albeit in low levels deemed ‘safe’. However, ingestion of free benzidine raises cancer risks just below the concern threshold (1 in 1 million). Additionally, bound benzidine has been found in dyes at much higher levels,” explains Dr Karthigaiselvi A, HOD, clinical nutrition and dietetics, Gleneagles BGS Hospitals, Bengaluru.
According to Dr Karthigaiselvi, the potential effects of artificial colours include:
Vishakha Agarwal, a Bengaluru-based baker, adds, “I’m not at all shocked. If you see how bakery cakes are made, you’ll understand why. Bakery cakes are often made with margarine, which is cheap but unhealthy. Add to that the artificial colours and other ingredients, and it’s no surprise that these cakes are harmful. Why do you think bakery cakes are sold for just Rs 300 per kg? Imagine the impact of those ingredients on your body.”
Sharing her experience, Muskan Ahuja, owner and head chef of Risata Bakery and Patisserie, Delhi, recalls, “Back in pastry school, during the red velvet class, our chef clearly told us that if you actually use the amount of food colour needed to get a blood-red colour in the cake, you could be put behind bars. As a business owner, when people send me photos of bright red or navy-blue cakes, I say no, to the point that I’ve refused orders.”
Ahuja says, “Honestly, I am not shocked. As a baker and pastry chef, I’m sure all bakers, bakery owners, and pastry chefs are well aware that food colours, preservatives, and chemicals used in food are hazardous, and there’s a limit to which these can be added. What’s shocking is that bakeries are actually selling them, despite being aware of the repercussions.”
However, many people prioritise cost over quality. They’d rather buy a cheap bakery cake than make one at home with more expensive, healthier ingredients.
On the other hand, Kriti Jindal, owner of Delhi-based Swirlls Cakery, finds the discovery of cancer-causing chemicals in cakes alarming. She suggests opting for safer alternatives like beetroot juice for red colour, blueberries for purple, turmeric for yellow, and paprika instead of synthetic dyes.
Jindal also encourages bakeries to limit bright-coloured cakes and guide customers toward choosing lighter-coloured desserts.
Utsav Dutta, pastry chef at Kinwani House by Aalia Collections, stresses the importance of strict food safety practices, adding that food safety should never be compromised.
Ahuja also emphasises that the quality of food colour matters, warning that cheap colourants are particularly unsafe.

When it comes to cakes, quality control is important (Photo: Getty Images)

“It’s not just artificial colours; other ingredients can also contain cancer-causing agents, such as aflatoxins. Additionally, baking at high temperatures may release polycyclic aromatic hydrocarbons (PAHs), which may also contribute to cancer,” notes Dr Somashekhar SP.
Vishakha Agarwal agrees that artificial colours aren’t the only concern. The kind of leavening agents (baking soda and baking powder), the quality of sugar, and the type of fat used in cakes also matter.
But…
Agarwal suggests staying away from artificial colours like Red 3, Red 40, Yellow 5, Yellow 6, and Blue 1. “These colours have been banned, but they’re still used because they’re cheap. If you look at artificial cherries, they’re bright red, but compare them to fresh cherries, and you’ll see the difference. The artificial ones may look more appealing because they’re made to look that way.”
In cakes like red velvet, the red colour is key. If Red 3 or 40 is used, the cake may look bright and attractive but could contain cancer-causing agents. “It has benzo, which is not good for your stomach or body,” Agarwal warns.
Similarly, cherries used in black forest cakes are often tinned and contain food colour. However, most people don’t consider this when choosing a cake, they go for what looks attractive.
You don’t have to eliminate cakes from your life; they’re a celebration staple. But you can make healthier choices by avoiding cakes with artificial colours. Opt for fruit or pineapple cakes made with fresh fruit, not canned.
Instead of bright, vibrant cakes, choose pastel shades or a traditional white cake to limit your exposure to chemicals.
Dry cakes without frosting are a healthier option, but if you prefer frosted cakes, ensure the bakery uses safe ingredients. Always ask about the ingredients. You’re spending money and consuming the cake, so it’s your right to know what’s inside.
Remember, a cake can be just as beautiful without artificial colours or chemicals.

Dry cakes may not be as visually appealing, but they are a safer option (Photo: Getty Images)

In addition to checking ingredients, consider ordering from bakeries that specialise in natural or organic products. Many bakeries now offer cakes made with organic ingredients, plant-based natural colour, and less processed sugars. These options are not only healthier but can be just as delicious and visually appealing.
You can also try baking your own cakes at home, where you have full control over the ingredients. Experiment with natural colourants to enjoy indulgent treats without harmful chemicals. With a little creativity, it’s easy to have your cake and eat it too—safely.