The study was carried out to access the effect of sour-sop flour on the sensory properties of cake made with wheat/sour-sop composite flour. The study had four objectives: processing of sour-sop fruits into flour, proximate composition on the product, physical properties and sensory evaluation on the products. Wheat/soursop flour were used at different ratios of 70:30%, 60:40%, 50:50% levels and 100% wheat flour as the control. The triplicates data results were subjected to analysis of variance (ANOVA) and mean separation using Duncan Multiple range test at p<0.05 using SPSS package. Results for proximate composition showed that moisture had values ranging from 17.77-23.63% with significant differences (p≤0.05) among the samples, ash content increased from 2.80-3.15% while fat values decreased from 22.52-19.12% as substitution of sour-sop flour increased. Protein and fibre also increased from 3.88-6.56% and 1.76-4.35% respectively with significantly differences (p≤0.05) while carbohydrates decreased from 53.27-45.19%. Sensory evaluation showed that sample B was preferred (6.52) followed by sample C for appearance (6.21), taste (6.30), aroma (6.70), texture (5.75) and sample B had overall acceptability (6.52) close to the control sample. Results for physical properties showed that heights ranged from 2.00cm- 2.60cm with sample A having the least (2.00cm) and sample D as the highest, diameter and weight ranged from 4.80cm in sample D to 5.90cm in sample A (100%) and 38.77g in sample A to 45. 57g in sample D while spread ratio decreased from 2.95 in sample A to 1.85 in sample D respectively. The substitution of sour-sop flour improved the nutritional qualities of the cake in terms of protein, fibre and ash while the carbohydrates content decreased as substitution increased. The results showed that the addition of soursop flour affected the sensory and physical properties of the cake.