The study used the composite flour technology to determine the proper substitution of wheat flour by sorghum and to find out the effect of cake making methods that may had positive effect on the quality characteristics of the cake made from composite flour. Wheat flour was replaced with 10%, 20% and 30%of sorghum flours. Two methods of cake batters were used (Flour-batter method and Sugar-batter method). The quality characteristics were determined organoleptically and specific volumes of different products from composite flour were also determined The results showed that there exists a possibility of replacing 30% of wheat flour by sorghum flour in cake making and that Flour-batter method was found better than the other one. However, there was no significant difference between both methods.

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