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Layer cake is one of the traditional cakes that is very popular with the community. The addition of Moringa leaves is expected to extend shelf life and nutritional components can increase. Moringa leaves are thought to contain antibacterial compounds which are the result of secondary metabolites. This compound consists of alkaloids, saponins, flavonoids, tannins, terpenoids and others. The purpose of this study was to determine the antibacterial properties of Moringa leaves added to layer cakes on pathogenic bacteria Escherichia coli and Staphylococcus aureus. The study was conducted in April-May 2019. Testing of antibacterial activity using the well method. The results showed that layer cake with the addition of Moringa leaves as much as 4% showed inhibition zones in E. Coli bacteria at 10.7 mm and S. Aureus at 9.7 mm highest when compared with the addition of Moringa leaves 1%, 2%, 3% . In both pathogenic bacteria tested on kelor that E. coli bacteria showed weaker resistance compared to S. aureus. This is indicated by the E. coli inhibition zone greater than S. aureus.