The performance of maltodextrin gel as a replacement (25%, 50%, 75% and 100%) for shortening along with sucrose and high fructose corn syrup‐90 (HFCS‐90), adjusted for sweetness in each treatment, was evaluated in a high‐ratio white‐layer cake formulation. Two controls were used as a reference to fat‐replaced cakes: control A (100% fat and 100% sucrose) and control B (100% fat with 50% sucrose/50% HFCS‐90), which closely matched the sugar system of the fat‐replaced cakes. Volume of cakes showed that treatment F (100% fat‐substituted) was significantly (P< 0.05) different from the other treatments. Crust and crumb L‐ and b‐values indicated that control B produced a dark crust (P< 0.05) with a light crumb (P< 0.05) whereas treatment E (75% fat substituted) produced a light crust (P< 0.05) and treatment F a darker crumb (P< 0.05) with a significantly (P< 0.05) higher moisture content. Degree of staling significantly (P< 0.05) increased over time for all treatments. Sensory results indicated that treatment F produced a significantly (P< 0.05) moister, less adhesive and cohesive cake. Tenderness and sweetness scores indicated that treatments E and F were significantly (P< 0.05) tougher and less sweet, respectively, when compared with the other treatments. Results from both the physical and sensory analyses indicated that the combination of maltodextrin gel up to a 75% reduction for shortening and sucrose/HFCS‐90 resulted in satisfactory cakes.