The　deterioration　of　cakes　during　frozen　storage　is　a　notorious　phenomenon.　This　study　aimed　to　evaluate　the　effects　of　cryoprotectants　(collagen　peptide,　sericin　peptide,　and　curdlan)　on　the　intermediate-moisture　cake　during　frozen　storage.　The　results　showed　that　cryoprotectants　had　a　positive　impact　on　water　state　and　properties　of　products.　Compared　with　the　control　group,　the　intermediate-moisture　cake　with　better　water-holding　capacity　had　better　texture　characteristics　and　flavor　than　the　others　had,　including　alleviating　the　decrement　of　hardness　and　chewiness　and　promoting　the　augment　of　sensory　evaluation.　This　study　provided　more　comprehensive　theories　for　the　effects　of　cryoprotectants　on　intermediate-moisture　cake　quality　from　the　perspective　of　water　state.