The aim of the study was to evaluate the nutritional compositions, functional properties and sensory evaluation of cake samples made with wheat, water yam and peanut skin blended flour. The flour samples were blended into different proportions of 100:0:0, 90:6:4, 80:15:5, 70:20:10 and 60:25:15.The nine-point hedonic scale was employed for sensory evaluation using 50 semi-trained panellists. Proximate composition analysis revealed a significant impact (p<0.05) on fibre, protein and carbohydrate. With increasing substitution, the amounts of moisture, ash and fat decreased and varied from 17.50-11.79%, 1.50-1.12% and 19.70-12.52% respectively. Functional properties decreased with the exception of oil absorption capacity as the substitution increased and ranged from 170.00-100.25%, 0.70-0.66% and 1.60- 1.38% respectively. The taste, flavour, colour, texture and overall acceptance of the various cake samples were assessed, and the findings revealed that the majority of the panellists liked the cake sample made with 80% wheat, 15% water yam and 5% peanut skin blended flour. The study's findings indicated that water yam and peanut flour could be used to make composite flour that is of excellent quality and acceptable, which can be used to make cakes and pastry products to reduce the importation of wheat flour.