Abstract: In order to research the preparation technology of Perilla seed meal walnut cake, according to the national standard, the main components of Perilla seed meal were determined and analyzed. And the influence factors on the comprehensive sensory of Perilla seed meal walnut cake were optimized by response surface methodology. The results showed that the best influencing factors were: 1% baking soda, 1% baking powder, 90% low gluten powder, 10% Perilla seed meal, 40% soybean oil, 30% fine white sugar, 25% whole egg liquid, dough shaping 1 cm thick, the oven was preheated and baked for 15 min（the upper and lower layers were 210 ℃ and 180 ℃）. The experiments score of 88.54 ± 0.16 coincided with the expected score of 88.7. The results showed that, through the optimized and researched of influencing factors, the comprehensive sensory of the walnut cake were improved, and the response surface optimization was reasonable and effective.