Abstract: The cake with sugar- free and Dioscorea opposita Thunb was developed by use of Dioscorea opposita Thunb, xylitol, maltitol, baking powder and cake oil. The single factors included adding quantity of Dioscorea opposita Thunb., xylitol, maltitol, baking powder and cake oil, at the basis of which, orthogonal experiment was used to optimize the product formulation and spss sofeware was used to analyze the results. The results were showed that sensory evaluation was as a index, the optimal product formulation contained wheat flour 100 g, egg200g, xylitol 70 g, Liquid maltitol 50 g, baking powder 1.8g, first- degree soybean oil 20 g, Dioscorea opposita Thunb paste 60 g, cake oil 10 g, water 10 g.In this condition, the cake with sugar- free and Dioscorea opposita Thunb was produced that has natural color and fresh flavor.