Abstract: In this study, the noni powder, sugar powder and butter were used as the main raw materials, and the baking time, baking temperature and protein whipping time of financier cake process were optimized by orthogonal experiment employing sensory score and texture as main and auxiliary evaluation indices, respectively, then the cake formula was optimized by response surface method using sensory score and texture analysis as indicators, aiming to investigate the application of noni powder in financier cake. The results showed that under baking temperature of 165 ℃, baking time of 15 min and protein whipping time of 7 min, the product was obtained by adding noni powder of 20%, butter of 120% and sugar powder of 120% based on low-gluten flour addition of100%, which showed desired levels on the texture, chromatic aberration,physico-chemical properties and sensory score, and retained the sweet and sour tastes of noni powder, and presented bright and uniform color, soft and delicate texture, and well-distributed bubbles. This study would provide a reference for the application of noni fruits in baking industry.