The results were presented of research studies referring the effect of alternative sweeteners on the properties of cakes and confectionery products such as biscuits, wafers, and cakes having a spongy texture. The hitherto conducted research studies were summarized in order to prove, which alternative sweeteners might produce products with characteristics similar to those of their analogues with sucrose. Those groups of substitutes were specified that impacted, either positively or negatively, the textural, rheological, and sensory properties of doughs and finished products. It was found that, provided the sweeteners or mixtures thereof were properly selected, it was possible to produce products having features that did not differ much from those of their analogues with sucrose. The best characteristics had those products where either polyols or the blends of two different sweeteners were used to produce them. No significant changes were found in the hardness of biscuits, in which the total sucrose was substituted with fructose and maltitol, and, also, in which a portion of sucrose was substituted with fructose, sorbitol, inulin, and date syrup. There were no significant differences in sensory properties of the biscuits where sucrose was replaced with maltitol, lactitol, sorbitol, and the blend of K acesulfame with fructose, maltitol, lactitol, sorbitol, and xylitol. On the other hand, where maltitol or a blend of sucralose and maltodextrin were applied, the products produced had better sensory properties. The biscuits with sucrose partially substituted with date syrup, fructooligosaccharides, aspartame, or K acesulfame, were characterized by the sensory properties similar to those of the control products. Where applying oligofructose, polidextrose or a blend of erythritol and sucralose as a substitute for sucrose, it was possible to produce a cake with a spongy texture and the textural properties similar to those of the products with sucrose. Substituting the total sucrose with xylitol, maltitol, and lactitol in the above mentioned cakes confirmed to be advantageous from the sensory point of view.