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The purpose of present study was preparation of the carnauba wax/adipic acid combined oleogel and its application as a replacer of shortening in the cake. As results, the replacement of 50% shortening with carnauba wax/adipic acid oleogel significantly (p < 0.05) caused to maintain of moisture content of cake samples during storage time. However, the addition of oleogels decreased the values of moisture, specific volume and porosity in the cake samples. The results of texture profile analyses exhibited that the replacement of 50% shortening with carnauba wax/adipic acid oleogel improved the texture profile of cake especially its hardness. The lowest peroxide value (0.96 ± 0.05 meqO₂/kg) was attributed to the formulated cake by carnauba wax/adipic acid oleogel at the end of 90-day storage. Additionally, the formulated cake by carnauba wax/adipic acid oleogel showed nearest sensory acceptance to control sample. In conclusion, the application of carnauba wax/adipic acid combined oleogel as a replacer of shortening in the cake and other bakery products can provide the great promise for develop healthier and safety food products.