The paper focused on the effect of the cassava flour on the physical properties, sensory qualities and texture characteristics of cake. Different proportion of cassava flour instead of low-gluten flour was used to make cake, and the qualities and texture indexes of the products were evaluated. The results showed that with increase of the cassava flour, retraction rate of cake first decreased then increased. However, the sensory score of cake was found first increased then decreased. The baking loss rate, density, hardness and chewiness of cake increased, and the specific volume, moisture content, springiness and cohesiveness of cake was reduced. When the substitute proportion was 10/90 to 30/70, the retraction rate was conducive to the improvement of cake quality. However, when the substitute proportion was 30/70, no obvious change was found in the specific volume, sensory score, hardness, chewiness and cohesiveness of the cake. When the substitute proportion was higher than 40/60, the retraction rate, baking loss rate, hardness and chewiness of cake increased significantly（P＜0.05）, with the specific volume, sensory score, moisture content, springiness and cohesiveness significantly reducing（P＜0.05）, and the quality of cake were also declined.