Abstract: Long-shaped rice, polished round-grained rice, sticky rice as raw material, flour was replaced by the rice flour with a certain proportion to make cake. The effect of rice types and dosages on cake qualities were evaluated by sensory evaluation , texture , and specific volume and so on. The correlation between rice flour physical indicators and cake qualities was established. The result showed that effects of rice types and dosages on cake sensory evaluation, texture, and specific volume were of significance. A certain correlation between rice flour physical indicators and cake qualities was observed, a significant negative correlation between cake taste and the adding amount of rice flour ( - 0 . 910 ) , while a significant positive correlation (0.811) between cake springiness and the dosages of rice flour were observed. Correlation analysis indicated that cake specific volume had a significant positive correlation with the rice moisture content (0.823) and fat content (0.764 ) . The regression equation of cake sensory evaluation was :Y sensory evaluation =1.63 +0.990X cake taste + 1.646X rice adding amount -8.058X rice water content +0.136 X cake appearance -0.23 X cake special volume .