Abstract: The effect of partial replacement of flour with Chongqing tuo tea powder (CTP, 2%~12%) on texture properties, color, sensory attributes, functional components and antioxidant properties were investigated. Results showed that, the utilization of CTP led to a negative effect on texture, no differences were found in resilience(P>0.05) and the hardness and chewiness increased whereas the springiness showed a reverse trend (P<0.05). A significant reduction in L^* and C^* value, while the total polyphenol, total flavonoid content, scavenging ability on 1,1-diphenyl-2-picrylhydrazyl radicals and absorbance capacity on oxygen-radical of sample cakes improved with the GTP replacement increased (P<0.05). The study showed that cakes with good bakery attributes could be produced by the replacement of flour with 2% and 10% of CTP, CK were rated higher in all sensory results (P<0.05). Overall, CTP at 10% replacement level was effective in improving the flavor attributes and antioxidant properties while the total polyphenol content was 431.53 mg/100 g, total flavonoid content was 292.7 mg/100 g, DPPH free radical scavenging ability was 143.89 µg_VC/mL_extract and oxygen-radical absorbance capacity was 38.88 µmol_VC/mL_extract, which could provide a theoretical basis for enriching cake types and developing functional tea foods.