Abstract: Sponge cake was made with ultramicro black tea powder as material in this research. On the basis of single factor experiments, the response surface method Box-Behnken center combination principle was used to optimize the processing technology of the cake. Regression model was established to investigate the effect of the particle size of ultramicro black tea powder, additive amount of tea powder, baking temperature and baking time on cake hardness and sensory score. The results showed that the response surface model fitted well. Additive amount of tea powder had most significantly influence on the hardness, followed by baking time, baking temperature, and the particle size of tea powder. The order of influence of various factors on cake sensory score was additive amount of tea powder, the particle size, baking time and baking temperature. The process of ultramicro tea powder sponge cake were optimized as follows:Tea powder particle size 4000 mesh, tea powder adding quantity 4.30%, baking temperature of 160℃, bake time for 29 min, the hardness and sensory scores were 731.63 g and 78.20, with delicate texture, soft taste and strong aroma of black tea.