The solid residue (cake) of cold-pressed Brazil nut oil presents high energy value, nutritional and bioactive compounds, such as polyphenols. However, little is known on the bioactive components in Brazil nut cake. The aim of this study was to assess antioxidant capacity and to characterize phenolic compounds in Brazil nut cake. Phenolic compounds of the Brazil nut cake were extracted with ethanol:water (40:60, v/v) and total phenolic compounds were assessed by Follin-Ciocalteau reagent assay (765nm). The antioxidant capacity was assessed spectrophotometrically by FRAP, TEAC and ORAC assays. Phenolic composition was determined by HPLC-UV (280 nm) and HPLC-DAD-MS. Identification of compounds was achieved according to retention times and mass spectra of commercial standards, and quantitative analysis was performed by external calibration. Brazil nut cake presented: 204.5  2.72 mg GAE/100 g, total phenolics; 281.4  16.5 μM Fe+2/100 g (FRAP assay); 0.30  0.09 μM TE/100 g (TEAC assay) and 1.67  0.63 mM TE/100 g (ORAC assay). The major phenolic compounds identified were phenolic acids: gallic acid, 3,4 dihydroxybenzoic acid, p-hydroxybenzoic acid, caffeic acid, syringic acid, p-coumaric acid, ferulic acid, m-coumaric acid, and trace amounts of quercetin and myricetin, from the class of flavonoids. In addition to these compounds, six unidentified peaks presented UV spectrum compatible with the phenolic compound. Thefore, the Brazil nut cake presented a variety of phenolic antioxidants, which would stimulate the reuse of this residue.