The present study is an attempt to incorporate barley supplementation, using barley genotype namely BH-942 along with chickpea and wheat (with variations in combinations of 40:50:10, 50:40:10 and 60:30:10 for barley flour, chickpea flour and refined flour); in order to prepare cakes that too with three types of food processing techniques, viz., soaking, popping and malting. The objective of this study was to assess the quality of cakes made by partially substituting refined wheat flour with barley flour in combination with chickpea flour. Their physical, sensory and nutritional characteristics were recorded in the present investigation and it was found that highest mean score of overall acceptability was recorded from malted flour based cakes along with the control cake. Cake having the malted barley flour also had the highest crude protein, crude fiber and ash contents. Similarly, the total soluble sugar and reducing sugar contents were highest in the cake containing malted barley flour.