Abstract:This study aimed to optimize the processing conditions of brown sugar rose petaljujube paste cake，using the combinationofsingle factor experiment and the response surface methodology.The amount of added jujube mud，baking powder addition and baking time were used as independent variable，and the sensory evaluation scores as the response value，based on the single factor experiment.The optimum processing parameters were obtained by the Box-Behnken central composite design principles and response surface methodology.The result showed thatthe products were good intexture，taste and mineral contents with the optimum processing parametersof cake flour 200 g，egg 200 g，soybean oil 160 g，brown sugar 100 g，rose petal 8 g，jujube mud 220 g，baking powder 5 g，under the conditions of baking time 20 min and the baking temperature range 200℃/160℃.