To obtain the subject cake dough by packaging a dough having a specific water activity into an essentially gas-impermeable pouch in an inert gas atmosphere having a specific residual oxygen content.

This readily bakable cake dough having storage stability is composed essentially of wheat flour, fat (preferably having a melting point of 20-35°C), sugar, egg, water, ordinary additives for dough and baking powder and preferably has a total water content of 18-25%. The dough has a water activity of ≤0.85 (preferably 0.81-0.83) and is sealed in an essentially gas- impermeable pouch in an inert gas atmosphere having a residual oxygen content of <4%.