Cakes are convenient semi-dry food foams that have air pockets enclosed in a protein and starch network. It is produced with soft wheat flour and fat, sugar, eggs, milk, baking powders, emulsifiers, etc. Bambara groundnuts (Vigna subterranean) is a potential food security crop in the South Eastern part of Nigeria. It is highly nutritious but has a beany flavor. Thus, the mineral, vitamin and sensory profiles of the cakes prepared from pretreated Bambara groundnut flour were evaluated. Cake samples were produced from Bambara groundnuts pre-treated with water (Sample BGW) and sodium bicarbonates (Sample BGSB) separately to reduce its beany flavor. Wheat flour (Sample WF) cake served as the control. The mineral, vitamin and sensory profiles of the cake samples were determined using standard methods. The pretreatment of the Bambara groundnuts reduced the mineral and vitamin contents of the pretreated cake samples (BGSB and BGW) when compared to the control cake. The overall acceptability of the control cake samples wasnot significantly (P>0.05) different from the pretreated cake samples. The samples BGSB and BGW showed considerable mineral (3.67-3.46mg/100g Zn, 3.83-3.61mg/100g Fe, 48.47- 44.84mg/100g Ca, 109.37-106.77mg/100g Na, 269.63-268.5mg/100g K, 178.29-175.72mg/100g) and vitamin (4.72-3.85mg/100g Vit.C, 4.56-4.18mg/100g Vit.A, 1.09-1.05mg/100g Vit.B1, 0.94-0.71mg/100g Vit.B2) contents when compared to the control cake sample (WF). This suggest that the samples BGSB and BGW could be used as a vital source of micronutrients in cake production. However, the sample BGW had the highest Vitamin B2 (0.94mg/100g) content while the sample BGSB had highest Calcium (48.47mg/100g) content. Therefore, pre-treated Bambara groundnut flour could be used as an alternative to wheat flour in cake making since the overall acceptability was enhanced and the beany flavor was reduced.