The objectives of this study were: 1) to investigate the optimal raw material ratio of purple corn cake containing corn silk powder (PCC) for maximal the total anthocyanin content (TAC), 2,2’-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging ability (ABTS-RSA) and texture score using response surface methodology (RSM) and 2) to evaluate the effects of adding organic acids of PCC on TAC, total phenolic content (TPC), ABTS-RSA, ferrous chelating ability (FCA), color values and sensory evaluation. The optimal raw material ratio for maximal TAC (142.0 μg CE/g), ABTS-RSA (1,249.0 μg TE/g) and texture score (6.6) was the ratio of purple corn flour to rice flour of 71.1:28.9, corn silk content of 10.0 and water content of 27.1 (% total flour weight basis). The acidified PCC (APCC) with citric acid, fumaric acid, glucono-delta-lactone (GDL) and lactic acid at 0, 0.3, 0.75, 1.5, 3.0, 4.5 and 6.0% (% total flour weight basis) could reduce the degradations of TAC, TPC, ABTS-RSA and FCA. However, APCC with 3% fumaric acid showed the highest of TAC (282.7 μg CE/g), TPC (2,154.7 μg GE/g), ABTS-RSA (1,884.8 μg TE/g) and FCA (5,571.1 μg EDTA/g). The difference color (ΔE) and chroma values of APCC were significantly increased as increasing acid concentrations. Inversely, hue value was decreased as increasing acid concentrations. Additionally, the sensory scores in taste, texture and overall acceptability of APCC with 0.3% organic acid were higher than other acid preparations.