Abstract: The ratio of main ingredients influencing the long shelf- life cake qualities was made in this paper. As a result, the optimum sugar, oil, egg and flour ratio was 1 ∶ 1 ∶ 1 ∶ 1. In addition, the factors influencing oxidative deterioration and microbial spoilage of products were also studied in this paper. The optimized parameters of extending shelf life included: TBHQ antioxidant dose 0.006%, citric acid content 0.78%, primarily potassium sorbate compound preservative addition of 0.12%, primarily glycerol compound moisturizer addition of 0.55%, deoxidizer airtight package with PET/AL /CPP compound Al- foil material. And it proved that the product average shelf life would be 39.36 months through the method of accelerated shelf life testing.