The main objective of this study was to investigate micro and nano cacao fibers and their effects on quality, texture and staling of cakes. In the first part of the study, rheological properties of cake batter with different concentrations (0 %, 3 %, 6 %, 9 %, 12 %) cacao micro and nano fiber, and cacao powder were determined. Cake batter was found to show shear thinning and time independent behavior for all formulations and fit the Power Law model. The viscosity increased as the percentage of fiber increased. Both G&rsquo / and G&rsquo / &rsquo / values increased with oscillatory frequency and percentage of fiber. In the second part of the study, physical properties (specific volume, texture, color and weight loss), sensory properties of cakes and textural changes during storage were determined. Addition of micro and nano cacao fibers to the cake formulation decreased specific volume, weight loss and L* values. It increased hardness, springiness, chewiness, resilience and elastic recovery values and minimized textural changes during storage. Fiber addition also improved the cake acceptability of the cakes in terms of odor, taste and color.