The study assessed the proximate composition of dry cake available in the local market of Chattogram, Bangladesh. The proximate pieces of dry cake of different brands were resolved by the standard method of Association of Official Analytical Chemists (AOAC). Proximate analysis was performed on nine brands (Brand A to I). Results of proximate analysis showed that moisture content of different brands of dry cake ranged from 0.25% to 3.22%, ash content ranged from 0.16% to 0.71%, fat content ranged from 25.30% to 31.57%, protein content ranged from 6.44% to 12.78%, carbohydrate content ranged from 58.48% to 63.16% respectively. The energy value of different brands of dry cake ranged from 515.54 (Kcal/100g) to 545.53(Kcal/100g) respectively. This composition shows that the structure varies from brand to brand and the dry cake could be a good source of protein, fat and high energy.

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