Red palm olein (RPOo) containing a high content of carotene was compared to other vegetable oils and their blends. Blends of different ratios of RPOo and refined, bleached and deodorized palm olein (RBDPOo) were used in a cake for-mulation. The ratios were A (30:70), B (50:50), C (70:30) and D (100:0) RPOo: RBD POo. The control cake was made using RBD POo. The baking performance of these blends and the control were tested using the same processing conditions. The cakes were evaluated on their texture, colour stability, specific volume and carotene retention. Cakes baked with all the test fats, except those made with blend C, had higher volumes than the control. No discernable trend in the weight or texture of the cakes with increasing RPOo in the blends was observed. Compared to the control, the mean percentage of redness (a-value) retained was 91% and the increase in degree of yellowness (b-value) was 97.2 to 105.6 after baking. The retention of total carotene after baking at 180ºC for 1 hr ranged from 158.5 ppm to 455.0 ppm depending on the amount added. These data suggest the possibility for incorporating RPOo and its blends directly in cake formulations without further processing for the added benefit of supplying the daily vitamin A requirement to the population.