Abstract:This study used pomegranate flowers，white sugar，red bean paste，flour，and corn oil as raw materials to develop a uniquely flavored pomegranate flower cake，aiming to fully utilize pomegranate flower resources. Sensory evaluation scores were used as indicators to investigate the effects of various factors on product quality through single-factor，orthogonal，and response surface methodology tests. The results showed that the optimal process formulation was determined as follows：in the filling，the additions of pomegranate flowers，white sugar，and red bean paste were 7.5 g，1.5 g，and 11 g，respectively；in the water-oil pastry，the addition of corn oil was 31 g；in the crust，the addition of white sugar was 18 g；the mass ratio of water-oil pastry to dry-oil pastry was 5∶4；and the baking time was 34 min. Under these conditions，the prepared pomegranate flower cake exhibited appropriate sweetness，good textural properties，and distinct layered crusts.