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Chemical modifications in cake formulations made with whey protein and subjected to high temperatures undergo the formation of carbonylated proteins which is a biomarker of protein oxidation. Cake formulations were prepared with and without the addition of whey protein, divided between raw and baked, amounting to a total of 4 samples. The chemical composition was analyzed in triplicate, following methodologies described by AOAC. The carbonylated proteins were quantified by spectrophotometry in the Food Analysis Laboratory of the Department of Nutrition at the Federal University of Triangulo Mineiro. The results were presented as mean ± standard deviation and analyzed by ANOVA and Tukey's post-test, adopting as significant at p<0.05. Raw samples showed higher water content compared to roasted, and a higher amount of ash in the sample added with whey protein. The amount of protein was higher in samples with whey protein. The sample baked with whey protein had a higher amount of carbonylated proteins in relation to others. The addition of whey protein positively influenced the increased formation of carbonylated proteins in the cake. The intake of oxidized proteins can lead to disorders and diseases and should be avoided.