Abstract:Combining with the traditional sponge cake production technology， replacing part of the cake flour by tartary buckwheat flour and cocoa powder， via single factor and orthogonal test and the optimum formula se－ lected， the high quality cake made from tartary buckwheat and cocoa was produced. The results of the test showed that the best formula was as follows ：cake flour 70 g， tartary buckwheat powder 20 g， cocoa powder 10 g， sugar70 g ， eggs 120 g ，milk 50 g， edible oil 3.5 g ， multiple baking powder 1.5 g and salt 1.5 g. The test provided the theory basis for the development of other series of cakes made from Tartary buckwheat.