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Background and Objective: The consumption of baking products containing high levels of egg, such as cake, should be limited to a specific group of people because of its role in increased risk of obesity and cholesterol levels. The present study replaced eggs with soy flour and mixed wheat flour with wheat germ in cake production and examined the effects. Materials and Methods: Soy flour at 0, 25 and 50% (egg weight) and 0, 5 and 10% stabilized wheat germ (based on flour weight) were used to produce cakes. The product moisture content, specific volume, porosity, crust color, texture and sensory characteristics were investigated. Image J software was used to measure the porosity and crust color. Results: Samples containing 50% soy flour and samples containing 5% wheat germ and 50% soy flour had the highest moisture content and overall acceptability and was softest texture at both the 2 h and 1 wk after baking time periods. The maximum specific volume and porosity were observed in samples containing 5% wheat germ and 50% soy flour and the sample containing 50% soy flour, respectively. The results indicated that the L* increased and a* decreased for the crust as soy flour and wheat germ increased over control 1 (without egg, wheat germ and soy flour). Soy flour decreased the b* value and increased as the wheat germ increased. Conclusion: The use of soy flour and preprocessed wheat germ in the formulation of oil cake enhanced the nutritional value and improved the technological properties of the final product. Keywords: Egg, Soy flour, Wheat germ, Texture, Crust color