In this study, both the methanol extraction of sage leaves and clove buds were added as natural antioxidant at concentraction 100, 200 and 300 ppm from butter weight using in cake production. The cake produced was storage at room tempera-ture for 8 weeks. Butter stability was measured by Rancimat apparatus. Also, perox-ide value, acid value and thiobarbituric acid value were measured. Sensory evalua-tion was measured directly after baking (before storage) and at the end of storage pe-riod. Rancimat results showed that increasing natural antioxidant concentration led to longer butter stability and retarded rancidity than control. At the same time sage leaves extraction was much effectiveness for period long butter stability compared to clove buds extraction. Also the results revealed that the more concentration of natural antioxidants increased the peroxide value, acid value and thiobarbituric aicd value decreased compared to control. Sensory evaluation in zero time indicated im-provement in taste, flavor, texture and tenderness while color values were decreased with increasing sage and clove extraction compared to control. After 8 weeks of storage sensory evaluation scores were generally decreased.