Dietary fiber is non-starchy polysaccharides that are not digested during passing through the small intestine and only may be partially or completely fermented in the large intestine. So are many beneficial to human health. These include cellulose, hemicellulose, and lignin are the gums. Direct relationship between diets contain high amount of fiber leads to reducing risk of some chronic diseases such as colon cancer, constipation, obesity, diabetes and heart disease has been confirmed. However, the use of these compounds is less than recommended amount (daily intake of 38 grams of dietary fiber for men and 25 grams for women) yet. Thus the production of fiber-rich products is essential. The cake is a bakery product that the staling and lack of dietary fiber in which are the main problems existing in this product. This research to improve the health properties, the possibility of enriching the cake with apple and potato fibers and its effect on the properties of the dough and cake were investigated. Apple fiber at levels 1, 2 and 3% and potato fiber in levels 1, 2, 3, and 4% (by dough weight) was added to the cake batter. Physicochemical properties of batter and cake production were studied. For comparison, the least significant difference test at significance level (p 0.05) was used. The results showed that the addition of fiber increases the batter viscosity. Therefore desirable to keep the viscosity of the batter system (in the viscosity of the control batter), water was added to the furmula. The results showed that by increasing the potato and apple fiber content in order to level 2 and 3 percent enriched cake firmness decreased in compared to control. However, by increasing fiber content, cake texture become harder.Additing both types of, apple and potato fibers increased specific gravity of batter and the volume of cakes were lower than control. Additing apple fiber causes the cake to be darker. While potato fiber increased lightness of the cake. Both types of fibers increased the moisture content of the cake. In terms of sensory evaluation, it was determined that the samples containing 2% of the fiber had the highest approval rating than other fiber samples. The results generally showed that production an enriched cake with apple and potato fiber is possible. Keywords : Apple Fiber, Cake, Enrichment, Potato Fiber