In order to extend the shelf life of milk cake, a Pickering emulsion containing antimicrobial peptide MOp2 from Moringa oleifera seeds was applied as preservative to milk cake. In this experiment, the preservative effect of the Pickering emulsion on milk cake was determined by measuring peroxide value, texture properties, total viable count, coliform count, color difference and sensory attributes. The results showed that Escherichia coli was detected in the vacuum packaging group (control) after 28 days of storage, and the count of E. coli exceeded the safety limit after 35 days. The total viable count, peroxide value (POV), and color difference was significantly higher than those of the experimental group coated with the Pickering emulsion. The experimental group remained unspoiled for 42 days. Sensory quality remained stable during the first 35 days of storage, total viable count increased slowly, and E. coli was not detected in the experimental group. Significant differences in texture properties between the two groups were observed starting from the 21th day of storage. Sensory and physicochemical evaluation showed that compared with the control group, the Pickering emulsion prolonged the storage life of milk cake by one week, indicating its good preservative effect.