The stability of acesulfame K during baking was investigated at different baking temperatures and baking times. The contents of acesulfame K in baked and unbaked doughs were determined by HPLC. The recovery rate of acesulfame K was independent of the baking conditions chosen and correlated with the recovery rate of acesulfame K in the unbaked doughs. As the stability of acesulfame K cannot only be affected by baking temperature and baking time but also by pH value and moisture content of the baked goods, additional stability investigations were performed with acidic fillings and apple pie. Even under these extreme baking conditions no decomposition of acesulfame K could be detected.