In this study, the effect of substitution date concentrate and stevioside sweetener on qualitative properties of sponge cake was evaluated. The objective of this research work was preparing cake with fewer calories and minimum quality loss. In this research, the effect of compounds of date concentrate and stevioside sweetener separately and combined in 15 different formula and at levels of 25, 50, 75 and 100% (by weight sugar) on various properties cakes were tested. The results showed that stevioside cakes, compared to control samples and date concentrate cakes, had more moisture and lower color, height and sensory scores. Also, The results of the texture profile analysis indicated that increased levels stevioside causing significant changes in some parameters of texture instrumental. On the other hand, date concentrate cakes had more color, less altitude, intermediate humidity and higher sensory scores. Texture profile analysis also revealed that compared with stevioside samples, cakes containing date concentrate showed more favorable texture parameters. Furthermore, using of combined formulas of stevioside and date concentrate improved physical properties and sensory cake samples. Finally, after calculating the energy contents of selective and control samples revealed that the selective cakes had less energy content.