In this paper,the influence of vacuum pre-cooling cake on the quality was studied compared with nat-ural air cooling.The pre-cooling pressures,pre-cooling terminal-temperatures showed remarkable effect on the quality of vacuum pre-cooling cakes.Results showed that cooling the cakes from 86℃ to 24℃,it needs 8 min for vacuum pre-cooling and 95 min for natural air cooling.The vacuum pre-cooling rate was fast than that of the natural air cool-ing.The water loss of cakes was increased during vacuum pre-cooling.However,the sensory qualities of cakes,which cooled by vacuum cooling and natural air cooling,were essentially the same.