Abstract:A new cake product with pink Auricularia cornea flavor was developed to improve the value‐added of pink A.cornea and satisfy consumers’demand for novel baked foods.Single factor tests with the sensory score，specific volume，and texture characteristics as evaluation indicators were conducted to explore the effects of dif‐ferent addition amounts of pink A.cornea，white granulated sugar，milk，and corn oil on the cake.Based on the fuzzy mathematics sensory evaluation method，the formula of pink A. cornea cake was optimized by orthogonal test.The physical and chemical indexes and the microbial indicators of the cake produced with the optimal for‐mula were determined.The results showed that the optimal formula of pink A.cornea cake was as follows:pink A.cornea 10.0 g，white granulated sugar 25.0 g，milk 40.0 g，corn oil 25.0 g，egg 95.0 g，low‐gluten flour 30.0 g，and corn starch 5.0 g.The pink A.cornea cake produced with this formula had a soft and delicate texture，suit‐able sweetness，and the crisp and elastic taste of pink A.cornea，with the sensory score of 88.35.The determina‐tion results were in line with the national standard requirements.