To obtain a baked snack cake capable of preventing swelling by heat, having a crisp texture, suitable for pretzel, cracker or the like by adding a fixed amount of powdery oils and fats having a melting point in a fixed range to grain flour comprising wheat flour as a main raw material.

Grain flour comprising wheat flour as a main raw material is mixed with 0.2-10 pts.wt., preferably 0.5-5 wt.%, more preferably 1-3 wt.% of powdery oils and fats having 45-75°C, preferably 50-65°C melting point such as a hardened oil e.g. palm oil, soybean oil, and a transesterified oil and baked to give a snack cake.