The present invention relates to a cake sheet and a method of manufacturing the same, capable of providing healthy cake to all consumers including a consumer allergic to a chemical additive and a consumer with a digestive disorder symptom by providing a cake sheet having increased dietary fiber content with a minimized amount of a used chemical additive, obtaining a color raising texture of food by manufacturing a cake sheet with a dough prepared by adding anthocyanin carbonated water, and making the texture of food more smooth when filling the dough with sufficient bubbles and baking the same. The method of manufacturing a cake sheet comprises the following steps of: manufacturing a sweet potato dietary fiber by extracting a dietary fiber from sweet potatoes； mixing 4000 parts by weight of whole egg, 2500 parts by weight of sugar, and 500 parts by weight of starch syrup and heating the mixture in boiling water until the mixture is heated to 37-40°C； filtering the heated mixture in a sieve of 1-2 mm to remove impurities； inputting the mixture from which the impurities are removed into a kneader to generate bubbles to have the volume of four times at 421 rpm for 25 minutes； inputting 2400 parts by weight of soft flour and 340 parts by weight of the sweet potato dietary fiber to the mixture having bubbles to primarily knead the mixture at 235 rpm； inputting 440 parts by weight of melted butter, 440 parts by weight of milk, 50 parts by weight of rum, and 10 parts by weight of guar gum, into the dough, mixing the mixture, and secondarily kneading the same； inputting the secondarily kneaded dough into a cake frame and baking the same in an oven heated to have an upper end temperature of 175°C and a lower end temperature of 170°C for 27 minutes； and cooling the baked cake sheet in a freezer of -27°C.이 발명은 화학첨가제 사용량을 최소화하고 식이섬유 함량을 높인 케익시트를 제공함으로써 화학첨가물에 알러지가 있는 소비자와 소화불량 증상이 있는 소비자를 포함한 모든 소비자에게 건강한 케익을 제공할 수 있으며, 안토시아닌 탄산수를 넣어 제조한 반죽으로 케익시트를 제조함으로써 식감을 돋우는 색감을 낼 수 있을 뿐만
