The purpose of the present invention is to provide a low-fat cake having improved quality, wherein the flavor, full-bodied taste (richness), softness, swellability, and baked color which are derived from of fats and oils are not at all impaired even if the amount of the fats and oils is reduced, and a method of making the same.The above-described problem is solved by the method of making a cake using wheat flour and fats and oils as raw materials, characterized by using 15 to 90 parts by mass of the fats and oils based on 100 parts by mass of the wheat flour and adding 40 to 10 parts by mass of water-soluble dietary fiber such that the total amount of said fats and oils and the water-soluble dietary fiber is not less than 37 parts by mass and not more than 100 parts by mass.
