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Objectives: Low- fat cakes prepared by partial replacement of shortening with maltodextrin or simplesse as fat replacers and partial replacement of sucrose by high fructose corn syrup as sweetener were organoleptically evaluated and subjected to analysis for gross chemical composition and caloric value. The batter was examined for pH value, specific gravity, volume and viscosity index. The produced cake was examined for volume index, symmetry index, uniformity index, apparent density, true density, porosity, water distribution and instrumental analysis of texture properties. A nutrition experiment on rats was conducted to determine the effect of low - fat cake diet on growth parameters and serum lipid profile.