In order to explore the influence of rice flour variety and particle size on the mechanical properties of cake batter and the quality of finished products， this experiment took japonica rice， indica rice and glutinous rice as the research objects， and prepared 80 mesh， 100 mesh， 120 mesh and 140 mesh rice flour respectively. Texture， basic rheological properties and textural properties and sensory qualities of finished cakes were detected analyed. The basic analysis showed that with the decrease of particle size， the content of damaged starch increased， the maximum content of damaged starch in 140 mesh glutinous rice flour was 23.1%. The dynamic rheology results of cake batters show that all cake batters were more elastic than viscous， and all exhibit semi-solid-like behaviors， which were preliminarily determined to be viscoelastic fluids. The G′ value of indica and japonica rice flour cake batter were higher than those of glutinous rice flour， and the G″ value was lower than that of glutinous rice flour； with the decrease of particle size， the G′ value of indica and japonica rice flour batter increased and the， G″ value decreased， whereas glutinous rice flour was the opposite. The results of large deformation texture properties of cake batter showed that the elasticity and recovery of japonica rice flour， indica rice flour and wheat flour cake batter increased with the decrease of particle size， and the cohesiveness decreased with the decrease of particle size， while the glutinous rice flour decreased as the particle size decreased. Powder cake batter was the opposite. The texture results of cakes showed that with the decrease of rice flour particle size， the hardness of cakes increased； the hardness of rice flour cakes was higher than that of wheat flour cakes， and the hardness of indica rice flour cakes was significantly higher than that of wheat flour and other varieties. According to sensory analysis， the japonica rice flour with a particle size of 120 mesh has the highest score. The elastic modulus had a significant positive and extremely significant positive correlation with the protein and amylose content， respectively， and had a significant negative correlation with the damaged starch content. The viscosity modulus has a very significant negative correlation with the amylose content. For rice flour with different particle sizes， there is a significant correlation between the texture properties of cake and the rheological properties of cake batter. The changes of G′ and G″ in the basic rheology of cake batter can predict the change of cake texture.