In the paper, the possibility of using intensively sweetening substances, e.g. aspartame (AS) and acesulfame K (AcK) in baked goods was estimated. Those substances replaced sugar according to the following scheme: aspartame replaced sugar at a level of 50% (C-As); acesulfame K replaced sugar at a level of 50% (C-AcK); aspartame (As) and acesulfame K (AcK) replaced sugar in a 1:1 ratio; and a mixture of aspartame and acesulfame K replaced the total amount of sugar in a 1:1 ratio (As-AcK). The desirability of the baked goods prepared was evaluated using a consumer method. It was shown that the application of intensively sweetening substances to replace sugar impacted the sensory quality of baked goods in different ways. When comparing the baked goods with the control samples, the sponge cake with acesulfame K replacing sugar at a level of 50% showed better sensory properties, and, as for the cookies, the mixture of aspartame and acesulfame K had a favourable effect on their quality.