The effect of sodium alginate in various levels (0.1%、0.15%、0.2%、0.25% and 0.3% of flour weight) on cake quality was investigated. The results showed that: sodium alginate decreased specific gravity of cake batter, increased specific volume of cake, decreased the hardness and chewiness, and increased springiness and resilience of cake. It could improve the quality of cake. During longer-term storage, sodium alginate significantly reduced the speed to harden of cake, which indicated that sodium alginate possessed good anti-aging performance, and could extend the shelf life of the cake.