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The purpose of present study was preparation of the carnauba wax/adipic acid combined oleogeland its application as a replacer of shortening in the cake.As results, the replacement of 50% shortening with carnauba wax/adipic acid oleogelsignificantly (p < 0.05) caused to maintain of moisture content of cake samples during storage time. However, the addition of oleogels decreased the values of moisture, specific volume and porosity in the cake samples. The results of texture profile analyses exhibited that the replacement of 50% shortening with carnauba wax/adipic acid oleogelimproved the texture profile of cake especially its hardness.The lowest peroxide value (0.96 ± 0.05 meqO 2 /kg) was attributed to the formulated cake bycarnauba wax/adipic acid oleogelat the end of 90-day storage. Additionally, the formulated cake bycarnauba wax/adipic acid oleogel showed nearest sensory acceptance to control sample. In conclusion, the application of carnauba wax/adipic acid combined oleogelas a replacer of shortening in the cake and other bakery productscan provide the great promise for develop healthier and safey food products.