Abstract: Cake is a baked dough with the basic ingredients of flour, sugar, eggs and fat. The substitution of cake with rice bran flour can increase the nutritional value of the cake because it contains dietary fiber which is beneficial for the bodys digestion. The purpose of this study was to determine the level of acceptance of panelists and the color characteristics of Gracilaria sp seaweed flour with substitution rice bran flour. The concentration used is 0% (A), 100% (B), 2.5% (C), 5% (D), and 7.5% (E). The results showed that the substitution of rice bran flour had a significant effect on the color of the cake.