The invention relates to a fiddlehead fresh cake and a making method thereof, and belongs to the field of food processing. The fiddlehead fresh cake is made by using low-gluten flour, an egg, fiddlehead powder, a nutritional additive, vegetable oil, milk and white sugar, which are in proportions by mass, as raw material, wherein the fiddlehead powder is made by drying and smashing a fiddlehead; the nutritional additive is made from ten traditional Chinese medicines of caulis lonicerae, radix pulsatillae, cortex fraxini, radix glycyrrhizae, herba gei, bulbus fritillariae cirrhosae, flos humuli lupuli, rhizoma atractylodis macrocephalae, a cushaw stem and cortex phellodendri through water extraction and drying. The specific making method comprises the following steps of taking the materials; shelling the egg, and then separating egg white from egg yolk; uniformly mixing the egg yolk with the fiddlehead powder, the nutritional additive, the vegetable oil, the milk and the white sugar, and making an obtained first mixture into egg yolk slurry; gradually adding the white sugar into the egg white, and agitating an obtained second mixture until a stiff peak; confecting flour paste, and then making the fiddlehead fresh cake through injection molding and baking. The fiddlehead fresh cake provided by the invention is blue green, slightly has a fresh odor, is fluffy, porous, soft and tasty, is unique in flavor, further, is rich in nutrition, and has the effects of clearing away heat and toxic material, moistening lung for removing phlegm, and the like, and an eater is not easy to suffer from excessive internal heat.