Abstract: Taking mulberry as raw material,sensory evaluation and total anthocyanin contents as index,the formula and processing technology of mulberry cake were optimized by orthogonal experiment. The microbial indicators and physical and chemical quality attributes of mulberry cake were further detected. The results showed that the binary compound gelling agents of mulberry cake were preferred,among which the combination of thexanthan gum and agar had the best formability and toughness. The optimized formula was as follows:The mass ratio of xanthan gum to agar was 1.5:1,the combined gelling agent,sucrose,maltodextrin and citric acid were added as 3%,35%,35% and 1.5% based on the 40% mulberry pulp,respectively. The best processing procedures was injection mold thickness 1.3 cm,baking temperature 60℃,turning time 17h,baking time 23 h. The mulberry cake was purple-red in color,unique in flavor,and moderate in acidity and sweetness,with a total anthocyanin contents of(1.52±0.003) mg/g. After testing,all microbial indicators of mulberry cake met the national standard requirements of GB/T 10782-2006.