Anemia is one of the most prevalent diseases all over the world. World Health Organization (WHO) have been approximated that about 1.62 billion people suffer from this disease. Also anemia is prevalent disease in Iran which for 2-14 years old persons for low, medium and extreme anemia was reported 15.8%, 4.8% and 2.3% respectively and totals 23.8 percent's in both sexes. Food fortification with iron is known the best and most effective method for controlling anemia due to insufficient iron in daily diets. The aim of this study was to investigate the impact of addition of NaFeEDTA and Ferrous sulfate at different levels in cake on sensory and physicochemical properties. For analyzing the effects of fortification on physicochemical and sensory properties, Completely Randomized Design Test (CRDT) with three replication samples were used. In this study NaFeEDTA at five levels of 432, 576, 720, 864 and 1008 mg and Ferrous sulfate in three levels of 39, 68 and 97 mg per one kg of primary material was used to fortify cakes. Texture firmness parameters, peroxide value, iron amount in samples and sensory characteristics of cake were measured. Texture firmness in days of 1st, 7th and 14th and peroxide value in days of 1st, 14th, 28th and 48th were measured. By adding NaFeEDTA and Ferrous sulfate cake texture was not changed significantly. But, by increasing of storage period, texture firmness was increased. So firmness at days of 7th and 14th was increased 44% and 67% in compared to first day. Result obtained from peroxide value measured shows that peroxide value in control and fortified samples was increased by increasing of storage period. This increase in fortified samples shows the impact of NaFeEDTA and Ferrous sulfate on peroxide value during storage period. The maximum amount of peroxide value at third level of Ferrous sulfate was (1.57 m.eq/ kg lipid) after 48 days of storage time which is lower than standard limit (maximum 2 m.eq/ kg lipid). By adding first to third levels of NaFeEDTA and first level of Ferrous sulfate, significant change was not observed. Regarding overall acceptance in compared to control sample and mentioned levels were acceptable from evaluator’s viewpoint. But, 5th level of NaFeEDTA and second and third level of Ferrous sulfate were not acceptable and disapproved by panelists. Therefore, without any problem of reduction in texture quality, peroxide value and sensory properties of cake, 432,576,720 and 864 mg NaFeEDTA and 39 mg Ferrous sulfate per one kg can apply for cake fortification. Keywords: Fortification, Cake, Anemia, NaFeEDTA, Ferrous sulfate