The moisture diffusivity of food is a very important physical parameter to model baking processes. Unfortunately, specific moisture diffusivity values are not easily found in literature, especially measured or calculated during the baking processes. The main methods used to estimate the moisture diffusivity are based on the second Fick's law, but there are significant differences in the way of applying these laws. The aim of this work is to estimate the effective moisture diffusivity in baking of a small flat cake by using the inversion of a numerical model based on the coupling of heat and mass transfer. The temperature and moisture dependency of the diffusivity is evaluated. Results are compared with those obtained by using a fitting method. The inverse method allows to estimate the effective moisture diffusivity close to those reported in literature for similar bakery products (constant values). The impact of the moisture concentration appears to be very restricted and it tends to decrease with increasing the oven temperature. Subsequently, the obtained effective diffusivity was implemented on a direct Finite Element (FE) model simulating a whole cake for different baking temperatures. The direct model validation (mean moisture content and temperature) shows determination coefficients ranging from 0.921 to 0.996 confirming the robustness of the diffusivity parameters obtained by the inverse method.