Abstract: Background and Objectives: Locally fermented and processed foods form the bulk of human diets due to its nutritional composition, ease preparation and affordability to the less affluent individual in a given population. This study was designed to evaluate the physicochemical and sensory properties of maize cake (ipekere) produced from maize paste. Materials and Methods: The maize samples were washed and wet-milled to form paste for ipekere production by frying in palm oil. Isolation of microorganisms was carried out using serial dilution and pour-plate techniques. The pH and total titratable acidity of the fermenting samples were monitored on each day of the fermentation. The sensory parameters of the maize cake (ipekere) were assessed. Results: The microbial analysis showed an increase in total microbial loads with increase in fermentation time. The bacterial loads increased from 1.5-7.0 CFU mL–1 while the fungal loads increased from 1.0-6.2 sfu mL–1, respectively. The highest bacterial and fungal counts 7.0 CFU mL–1 and 6.2 sfu mL–1 were obtained from fermenting yellow maize hand-grinded and white maize machine-grinded while least counts 1.5 CFU mL–1 and 1.0 sfu mL–1 were obtained from yellow maize and white maize blended, respectively. Different microorganisms were isolated from the fermented maize. Lactobacillus fermentum and Saccharomyces cerevisiae form the predominant micro-organisms. The pH of the fermenting samples decreased while total titratable acidity increased. The organoleptic properties of the maize cake (ipekere) produced was best rated with respect to aroma, taste and overall acceptability. Conclusion: However, the high sensory quality of the ipekere produced from fermented maize could enhance its acceptability as food snacks to the consumers.