To provide cakes having a harmonious fragrance, a moderate sour taste, and a peculiar mild flavor the all of which are not given by conventional methods wherein a simple process, such as straight and dough method, sponge and dough method, sour dough method, sugar batter method, all-in mix method, flour batter method, or the like, is adopted.

This method for preparing lactic acid-fermented cakes comprises preparing a starter leaven from an original leaven which is obtained by using a mixture of lactic acid bacteria, and separately preparing another starter leaven from another natural leaven which is obtained by using another mixture of lactic acid bacteria, then mixing both of the starter leavens separately prepared in the above processes to obtain a mixed leaven, and further preparing sponge by using the mixed leaven to give the lactic acid-fermented cake, or preparing sponge and dough by using the mixed leaven to give the lactic acid- fermented cake.