In recent years, interest in Bacillus spores has increased due to their probiotic properties. This study, it was aimed to produce probiotic cakes by using A. clausii spores. In the baking process; under normal conditions, microwave and steam-assisted baking were applied. The probiotic spore viability was researched after baking, in vitro digestion test, and storage. It was determined that the probiotic spore content of the cake samples after baking was in the range of 5.74-5.88 log cfu/g and the spores preserved their viability at a rate of 79%. As a result of the gastric and intestinal digestion, the number of A. clausii in the cake samples was determined to be 5.89-6.06 log cfu/g and 6.06-6.27 log cfu/g, respectively. As can be seen from these results, the probiotic spores showed high resistance to gastrointestinal conditions and almost preserved viability before the test. Additionally, it was determined that the bacterial spores remained quite stable during storage and kept the initial level. The viability of bacterial spores stored at room temperature was higher than that stored at room temperature.