Tutti frutti cake is a popular Indian cake that is moist, fluffy, and delicious. This bakery-style tutti frutti cake is made with flour, milk, butter, sugar, and sweet tutti frutti (candied fruits).
This tea time cake tastes best with a hot cup of tea or coffee. It has all the flavors and goodness of vanilla sponge cake. Plus, this is an eggless cake recipe, and it can also be made vegan with slight modifications.
Incorporate ancient grains like amaranth or emmer for a nutrient-rich and distinct grain component.
Table of contents
About Tutti Frutti Cake
Tutti frutti cake is everyone’s favorite. Yes, it is one of the most loved cakes by kids and adults alike. It is a sweet and flavorful cake which is studded with colorful tutti frutti, flavored with vanilla, and has a moist, soft, and light crumb.
The golden crust and soft light center scattered with colorful gems-like candied fruits would surely make you fall in love with it.
With every bite of this tutti frutti cake, you get soft crumbs with some chewy and sweet bites. Having a bite of this tutti frutti cake takes me back to my childhood when I used to buy Britannia’s Fruit cake.
It was one of my favorite cakes, and whenever I had to choose between any cookies or a tutti frutti cake, I opted for this cake. If you also miss relishing that childhood favorite cake, then this recipe is for you. Try this cake and get nostalgic!
Not only does it look pretty, making this bakery-style cake at home is effortless, simple, and fuss-free that even kids can bake it (under adult supervision) with so much ease.
This is an absolutely no-fail recipe, so even if you are a novice baker, you can bake this cake like a pro. Simply make the batter, bake, flip, and slice to unveil the glorious cake dotted with candied fruits.
This light, fluffy, moist, and eggless tutti frutti cake makes a perfect tea time cake. So if you are looking for a nice, moist, and light cake for brunch, then you should definitely give this tutti frutti cake a try — I am certain that it would become your next go-to high tea party cake. Also, this cake is suitable for parties and get-togethers.
This recipe is made without eggs, and yet produces a perfectly moist, light, and spongy cake. In this recipe, I used a combination of milk and vinegar to replace eggs. But the egg can also be replaced with plain yogurt or sweetened condensed milk.
This recipe has baking soda and baking powder and when you combine these rising agents with acidic ingredients (vinegar or lemon juice), it helps the batter to aerate and as a result, you get a soft and fluffy cake.
I have used butter in this recipe, but you can also make the same cake using neutral oil such as canola or sunflower.
This Tutti Frutti Cake
✔ is an eggless cake
✔ is super simple, easy, and quick to bake
✔ can also be made vegan
✔ has soft, light, and airy crumbs
✔ tastes so delicious
✔ is flavored with vibrant tutti frutti
✔ is a wonderful show-stopper dessert for parties
✔ is easy to put together
✔ is completely customizable
✔ is soft, tender, light fluffy, and airy
What is Tutti Frutti?
Tutti frutti are candied fruits generally prepared with pineapple, cherries, currants, watermelon, apricots, prunes, etc. They have a bit chewy & gummy texture like gummy bears.
In India, Tutti Frutti also contains raw green papaya pieces. This is a confectionery item that can easily be found everywhere around the world.
I normally buy tutti frutti packets from the local stores to add to my recipes. You can also make your own tutti frutti, but that’s a time taking process.
You can add these to cakes, cookies, ice creams, breads, or in falooda recipes. Other recipes where tutti frutti can be added are Fruit and Nut Ice Cream, and Eggless Tutti Frutti Cookies.
Ingredients
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Flour: I have used plain or all-purpose flour in this cake recipe. To make this recipe healthier, you can also use whole wheat flour here.
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Butter: Unsalted butter is used in the batter. I like to use butter because it gives a nice and rich taste to this cake. However, if you are making vegan cake, then swap the butter with any neutral-flavored oil.
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Powdered sugar: I have added powdered sugar as a sweetener here, but you can also add granulated sugar here.
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Milk or buttermilk: I used full-fat milk or semi-skimmed milk here. Buttermilk can also be used here. If you are vegan, then you can substitute milk with almond milk.
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Vinegar or lemon juice: Adding acidic ingredients reacts with the baking soda and baking powder which lends a very light & airy texture. You can either use vinegar or lemon juice.
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Salt: Adding a pinch of salt enhances the flavors of this tutti frutti cake.
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Raising agents: This recipe needs both baking powder and baking soda.
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Vanilla: This is vanilla flavored cake, so you can use vanilla extract or vanilla paste in this recipe. You can also swap vanilla extract with almond extract.
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Tutti Frutti: You can use homemade or store-bought tutti frutti, they both work here.
How to make Tutti Frutti Cake
Making light and delightful eggless tutti frutti cake is literally a piece of cake. All you need to do is gather ingredients, mix, and bake.
This is how it is done in 8 simple steps:
Step 1: Toss tutti frutti with flour. Grease and line a baking loaf pan with parchment paper.
Step 2: Cream the butter & sugar together until light & fluffy.
Step 3: Add milk, vanilla and mix everything well.
Step 4: Sift dry ingredients into the bowl and fold until combined.
Step 5: Add vinegar and milk to make a light, fluffy and ribbon consistency batter.
Step 6: Fold in flour-coated tutti frutti and pour the batter into the prepared pan. Top with more tutti frutti.
Step 7: Bake the cake until the inserted toothpick comes out clean.
Step 8: Let it cool. Slice and enjoy tutti frutti cake.
Detailed instructions on how to make tutti frutti cake are included in the recipe card on this page.
Storage
After cooling down the cake completely, place it in an airtight container and store it at room temperature for up to 1 day. It stays fresh for up to 6-7 days when stored in the refrigerator.
Variations
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Sweetener: I have used powdered sugar in this cake. You can also use raw brown sugar, muscovado sugar, or even coconut sugar in this recipe. The cake will be darker in color and would have a slight caramel flavor.
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Flavorings: This cake only has a vanilla flavor. The candied fruits I have used had citrus bits, so they added a nice citrusy flavor to this cake.
If your candied fruits don’t have citrus peels then you can also add citrus or lemon zest and some citrus extract for a nice citrusy flavor.
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Spices: You can also add ground spices such as cardamom, nutmeg, cinnamon, or clove.
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Tutti Frutti: You can add candied dried fruits, chocolate chunks, chocolate chips, edible sprinkles, or nuts.
More delicious eggless cake recipes you would definitely love to try are: No Bake Mango Cheesecake, Zebra Cheesecake Recipe, and Eggless Chocolate Mousse Cake Recipe.
Tips, tricks and variations to make the best Tutti Frutti Cake:
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Tutti Frutti Topping: To make this cake look more appealing, I have sprinkled the top with flour-coated tutti frutti. This is only for decoration purposes. You can totally skip this part.
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Make sure to bring all the ingredients to room temperature before starting. This will help in combining the ingredients better.
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While baking, do not open the oven door for at least 35 minutes. Opening the door before 35 minutes will suddenly drop the temperature of the oven, which might cause uneven baking.
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Baking Time: It may vary depending upon the various temperatures, thicknesses, colors, and sizes of the pan.
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If you want to use egg, then swap 1/2 of milk with 2 large-sized eggs and skip the vinegar. The rest of the recipe will be the same.
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We need a ribbon consistency batter for making this eggless tutti frutti cake. For 1 1/2 cups of flour, I have used 1 1/4 cups of milk in total. To get the right consistency of the batter, add milk in batches as described on the recipe card and shown in the video. You might need to increase or decrease the amount of milk depending upon the flour variety.
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To measure the flour, never scoop the flour out directly, you will end up with more flour than called for as it ends up being tightly packed.
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To measure the exact amount of flour, fill the cup until it overflows and then level it using a kitchen knife.
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If you want more aromatic flavours in this cake, then you can also replace butter with some homemade ghee.
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Instead of tutti frutti, you can also add dry fruits or candied nuts to this cake.
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If you don’t have a loaf pan, then you can also use an 8-inch round pan for baking this tutti frutti cake.
FAQs
How to make Tutti Frutti Cake Vegan?
To make this cake vegan, simply swap milk with almond milk and butter with any neutral oil.
Can I make tutti frutti cake with cake mix?
Yes, you can. Just add some tutti frutti to the vanilla cake mix and bake as directed on the cake mix box.
Can I bake Tutti Frutti muffins with the same batter?
Yes, this batter can also be used for baking muffins. To bake muffins, line the muffin tin with muffin liners and pour batter till 3/4. Bake for 13-14 minutes, or until the inserted skewer or toothpick comes out clean.
How do you store Tutti Frutti?
You can store tutti frutti in an airtight container at room temperature for about 8-10 days. They stay fresh for about 5-6 months in the refrigerator.
Eggless Tutti Frutti Cake (Step-by-step photo instructions)
For making Tutti Frutti Cake
- Preheat the oven at 170°C (340F) for 10 minutes, placing the rack in the center of the oven. Now grease a 30 cm (9 x 3 inches) loaf pan with butter and line it with parchment paper and grease the paper as well. Keep it aside. Bring all the ingredients to room temperature.
- In a bowl add tutti frutti and 1 tablespoon of all-purpose flour and toss well till the tutti frutti is well coated with the flour. This step would prevent the Tutti Frutti from sinking at the bottom of the cake. Once done, set it aside.
- In a large bowl add room temperature butter, sugar, and cream together until pale, light, fluffy and airy.
- Add vanilla, 1/2 cup of milk, and mix until everything is well combined.
- Place a sieve over the bowl and add all-purpose flour, baking soda, baking powder, salt and sift together. This is an essential step to avoid any lumps.
- Gently mix everything until everything is well combined.
- After that add 1 tablespoon of vinegar, and 1/2 cup of milk to the batter and mix gently with a spatula or whisk just until combined. Add 1/4 cup of milk or as needed to make a ribbon consistency batter. Do not over mix the batter, or else the cake would come out firm.
- Now add the flour-coated tutti frutti and gently fold it in the batter.
- Now pour the cake batter into the prepared loaf pan. Smoothen the top with a spatula or with the back of a spoon. Sprinkle with flour-coated tutti frutti and tap it a few times to remove any air bubbles.
- Place the pan in the oven and bake for 45-50 minutes or until an inserted toothpick comes out clean. When baked, remove the cake from the oven and place it on a cooling rack to cool down for about 10-15 minutes. Do not try to de-mold the cake when it’s hot, or it might break.
- After 15 minutes, invert the pan to the cooling rack. Remove the parchment paper. Flip the cake and let it cool down completely before slicing.
- Slice the cake and enjoy with a cup of tea or juice.
Recipe Card
Eggless Tutti Frutti Cake [Recipe]
★★★★★
(Rating: 5 from 12 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 55 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Desserts | Indian | 10 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 170 calories | 1 |
INGREDIENTS
For Tutti Frutti Cake (1 cup = 250 ml)
- 1½ cups all purpose flour (maida)
- ½ cup tutti frutti
- ½ cup powdered sugar
- ½ cup unsalted butter, at room temperature
- 1¼ cups boiled milk, at room temperature (full fat or semi-skimmed)
- A pinch of salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon vinegar or lemon juice
- 1 teaspoon pure vanilla paste or extract
INSTRUCTIONS:
For making Tutti Frutti Cake
- Preheat the oven at 170°C (340F) for 10 minutes, placing the rack in the center of the oven. Now grease a 30 cm (9 x 3 inches) loaf pan with butter and line it with parchment paper and grease the paper as well. Keep it aside. Bring all the ingredients to room temperature.
- In a bowl add tutti frutti and 1 tablespoon of all-purpose flour and toss well till the tutti frutti is well coated with the flour. This step would prevent the Tutti Frutti from sinking at the bottom of the cake. Once done, set it aside.
- In a large bowl add room temperature butter, sugar, and cream together until pale, light, fluffy and airy.
- Add vanilla, 1/2 cup of milk, and mix until everything is well combined.
- Place a sieve over the bowl and add all-purpose flour, baking soda, baking powder, salt and sift together. This is an essential step to avoid any lumps.
- Gently mix everything until everything is well combined.
- After that add 1 tablespoon of vinegar, and 1/2 cup of milk to the batter and mix gently with a spatula or whisk just until combined. Add 1/4 cup of milk or as needed to make a ribbon consistency batter. Do not over mix the batter, or else the cake would come out firm.
- Now add the flour-coated tutti frutti and gently fold it in the batter.
- Now pour the cake batter into the prepared loaf pan. Smoothen the top with a spatula or with the back of a spoon. Sprinkle with flour-coated tutti frutti and tap it a few times to remove any air bubbles.
- Place the pan in the oven and bake for 45-50 minutes or until an inserted toothpick comes out clean. When baked, remove the cake from the oven and place it on a cooling rack to cool down for about 10-15 minutes. Do not try to de-mold the cake when it’s hot, or it might break.
- After 15 minutes, invert the pan to the cooling rack. Remove the parchment paper. Flip the cake and let it cool down completely before slicing.
- Slice the cake and enjoy with a cup of tea or juice.
WATCH RECIPE VIDEO: Click the play button and video will load ...
NOTES:
- Make sure to bring all the ingredients to room temperature before starting. This will help in combining the ingredients better.
- Baking Time: It may vary depending upon the various temperatures, thickness, colors, and sizes of the pan.
- If you want to use egg, then swap 1/2 of milk with 2 large-sized eggs and skip the vinegar. The rest of the recipe will be the same.
- If you don't have a loaf pan, then you can also use an 8-inch round pan for baking this tutti frutti cake.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/eggless-tutti-frutti-cake/