The back extrusion and the texture profile analysis (TPA) techniques require simple and usually available equipment for quality control and product development work. The aim of this work was to evaluate the rheological and texture properties of cakes formulated with three different types of fat: hydrogenated vegetable fat, palm and soybean oil. Back extrusion (BE) and TPA properties were measured using a TA-XT2 texture analyser (Stable Micro Systems, UK) provided with the software Texture Expert Exceed (version 2.6). For BE tests an acrylic 45 mm diameter compression probe was used. The test speed was 2mm.s-1 to a depth of 25 mm. Firmness (N), break point (N), cohesiveness (N), consistency coefficient (N.s) and viscosity index (N.s) were determined. Slice of cake (3.0mm of thickness) was submitted to double compression on TPA test during six days. Parameters used for the test were: pre-test speed 1.0 mm/s; test speed 1.7 mm/s; post-test speed 10 mm/s; distance of 6.2 mm. A plunger compressed samples to 20 % of their original height. Firmness (N), elasticity (dimensionless), cohesiveness (dimensionless), chewiness (N.mm) and resilience (dimensionless) were calculated from the TPA curve Samples with fat replacers exhibited the lowest value of break point (1.70-1.59-0.71N), firmness (1.76-1.67-0.71N), consistency coefficient (19.29-18.99-8.13N.s), cohesiveness (1.23-0.98-0.59N.s) among batters. Viscosity index exhibited power-law shear-thinning behavior in cake batters. TPA showed that during shelf-life, cake crumb with soybean oil (4.76) were more softness and palm oil (7.3N) more hardness than control (5.12N). The back extrusion and texture profile analysis test has been found to be applicable to study the flow behavior of batters and crumbs, respectively. Through fat replacement it can be observed that occurred improvement on the flow behavior and texture properties of cakes produced with palm and soybean oil.