Cabbage (Brassica oleracea L.) is native to the area along the shore of the Mediterranean, it contains much dietary fiber, minerals as well as vitamin A, vitamin C and phytochemical which has anticancer effects. But there is lack of study on processed foods with cabbage. In this study, chiffon cake was prepared with cabbage powder. Different amounts of cabbage powder were tested (5, 10, 20 and 30%) to determine the optimal amounts. The batter and chiffon cake pH increased with increasing amounts of cabbage powders. The specific was 53.52 g/mL in control sample, and it increased with increasing amounts of cabbage powders and the viscosity showed same effects. The moisture content significantly increased with increasing amounts of cabbage powders. The water activity of 10% sample was 0.893 Aw which was higher than other samples. The weight was not significantly different among the samples and the height of 10% sample was the highest as 6.19 cm. In color of the lightness significantly increased with increasing amounts of cabbage powders, whereas the redness and the yellowness decreased with increasing amounts of cabbage powders. In crumb, the lightness and redness of control were the higher than other sample as each 59.48, -3.17. The yellowness of control was the lowest. In texture, the hardness, fracturability, adhesiveness, and, gumminess significantly increased with increasing amounts of cabbage powders. Whereas the resilience showed reverse effects. In consumer perception, mugwort taste and thickness significantly increased with increasing amounts of cabbage powders. The sweetness and oily were not significantly different among the samples. The color, flavor, softness, and, overall acceptability decreased with increasing amount of cabbage powders. As a results, the optimum amount of cabbage powder to add for chiffon cake would be 10%. And control and 10% sample were used for in vitro antioxidant activity test. Total polyphenolic contents of control and 10% sample were 1.34 ± 0.01 mg GAE/g and 2.93±0.08 mg GAE/g, respectively. The ORAC, DPPH, ABTS+ radical scavenging activities and reducing power were higher in 10% sample than in control.