Dabai is one of the indigenous seasonal fruits that can be found in Sarawak. The nutrient-rich dabai has tremendous application in food product development including formulating dabai into cake mixture as its nutrients affect the quality of the cake produced. The aim of this study is to determine the physicochemical properties, microbiological and sensory characteristics of dabai cake. Physicochemical properties including proximate analyses as well as macro mineral analyses were conducted according to the standard methods. From the analyses, the moisture content ranges from 29.94±0.40% to 33.49±0.50%, ash content 1.44±0.12% to 1.49±0.02%, protein content 7.15±0.38% to 9.28±0.29%, and fat content 14.67±0.76% to 18.83±1.04%. In addition, it is also found that the amount of mineral including Na, K, Ca, Mg, Fe and Zn increased proportionally with dabai content in the formulation. Furthermore, the microbial loads of dabai cake were either none or too few to count throughout the duration of 35 days stored in chiller within 4°C to 9°C. In terms of general acceptability, the cake was that incorporated with 10 g of dabai is the most preferred with the mean score of 6.90. From this study, it is found that the production of dabai cake contains acceptable amount of nutrients with no significant differences of sensory attributes and can be stored up to 35 days in chiller.