Cake is a sweet and tasty baked product consumed globally and can be a source of food poisoning or microbial food contamination. The aim of this study is to isolate and identify pathogenic microorganisms in cakes. Ten (10) cake samples obtained from major bakers in Yenagoa metropolis, Bayelsa state, Nigeria were analyzed, and the Isolation and identification of microorganisms was done using standard microbiological procedures. A total of ninety (90) isolates were isolated in this study on Day 1, Day 3 and Day 7 based on microscopic and biochemical characteristics. The percentage occurrence of micro-organisms isolated on Day1, Day3 and Day7 respectively were Aeromonas Spp (3.1%, 0% and 34%); Bacillus Spp (6.3%,3.5% and 0%); Candida albicans (21.9%,27.6% and 27.6%);Escherichia coli (31.2%, 17.2% and 13.8%); Klebsiella spp (0%,3.5% and 0%); Micrococcus spp (0%,0% and 10.3%); Proteus spp (6.3%, 6.9% and 0%); Pseudomonas spp (9.4%,6.9% and 0%); Salmonella spp (0%,10.3% and 20.7%); Staphylococcus aureus (9.4%,10.3% and 6.9%); Staphylococcus epidermidis (3.1%, 6.9% and 17.2%) and Streptococcus spp (9.4%,6.9% and 0%). E.coli was the highest occurring microbe from cake samples in Day 1 (31.2%), and second highest in Day 3 (17.2%); while Candida albicans was the second highest in Day 1 (21.9%) , highest in Day 3 (27.6%) and highest in Day 7 (27.6%).The findings from this study depicts that cakes used in parties and events can be contaminated by several microorganisms and this can serve as a source of food contamination and poisoning. However, bakers should be deliberate regarding proper personal hygiene, storage containers/conditions and vending equipment to avoid the contamination of cakes by microorganisms.