Love tutti frutti, which is nothing but candied fruits? Also, are crazy for cakes? Then, this is the perfect recipe for you to try at home. The Tutti Frutti Cake is a popular variety of a soft and light Indian cake made with all-purpose flour, tutti frutti, butter, sugar and flavorings. This homemade cake can be made both with eggs and without eggs. I share an eggless version with a soft, light and moist crumb. This is also one of those Eggless Cake Recipes that even newbies in baking can make easily.
About Tutti Frutti Cake
This is a delightful cake with tutti frutti (candied fruits) being one of the star ingredients. Of course, there is the cake but without tutti frutti it will be a simple vanilla cake.
These tiny colorful candied fruit bits bring in a chewy bite and sweet pop of flavor in the cake. I would definitely recommend this Tutti Frutti Cake to all those who spend days and days, and hours and hours, in search of a perfect eggless version of it.
This recipe is bound to result in a lovely soft and moist cake that you will get addicted to, in no time.
Table of Contents
The 3 major elements of this Tutti Frutti Cake include:
- Preparing a sifted dry mix of all-purpose flour (maida) mixture with baking powder, salt, cinnamon powder (optional) and the tutti frutti.
- A simple sugar solution with raw or regular sugar, water, melted butter or a neutral flavored oil and vanilla extract.
- The curd (yogurt) mixture that acts as the alternative to eggs, with a dairy or vegan curd, baking soda, apple cider or white vinegar and water.
Once you are ready with all these and the batter is made, you just have to bake it well to get the lovely Tutti Frutti Cake, which is a perfect accompaniment to your teas and coffees.
About My Recipe
To make this Tutti Frutti Cake, I have adapted my recipe of Eggless Vanilla Cake. I have been making this cake with tutti frutti for many years now. As I said, in this recipe, I have used fresh homemade curd (yogurt) as an egg replacement.
I also add an acidic ingredient – apple cider vinegar (can be swapped with lemon juice or white vinegar) to the batter, which when combined with the alkaline baking soda, releases carbon dioxide and helps the batter to aerate and makes for a softer, fluffier Tutti Frutti Cake. Simple science. Isn’t it?
Earlier while making the Tutti Frutti Cake, I used to add ½ cup oil or melted butter in the recipe. But later, I started reducing the quantity of oil. I felt that even with ¼ cup oil or melted butter, the cake gets a lovely light crumb and is moist.
You can use both melted butter or oil in the recipe. I have made the cake with both these fats on various occasions. Both give good results in the cake. If using oil, then use a neutral flavored or neutral tasting oil like sunflower oil.
How to make Tutti Frutti Cake
Sift Dry Ingredients
1. Take a sieve. Keep a mixing bowl below the sieve. In the sieve, add 1.5 cups (about 187 to 190 grams) all-purpose flour (maida).
2. Then, add 1 pinch salt, ¼ teaspoon cinnamon powder and 1 teaspoon baking powder.
If you do not have cinnamon powder, skip it. Alternatively, you can add ¼ teaspoon cardamom powder.
3. Sift all the dry ingredients.
4. Now, add ½ cup tutti frutti.
5. With a spoon or spatula, mix the tutti frutti with the sifted flour so that it gets coated with the flour. Set aside.
Lightly coating the tutti frutti bits with the flour mix, ensures that while baking, these candied fruits do not settle at the bottom of the cake, but are distributed evenly in the cake.
6. Grease a loaf pan measuring 8.5 x 4.5 x 2.5 inches with butter and oil and keep aside. You can even line the pan with butter paper or parchment paper.
A round cake pan having 7 to 8 inches diameter also works well.
Also, preheat the oven at 180 degrees C or 356 degrees F for 15 minutes.
Mix Sugar With Liquids
7. In another bowl, take ¾ cup (160 grams) sugar.
8. Add ½ cup water (at room temperature).
9. Begin to mix the sugar with water with a whisk or spoon.
10. The entire sugar should dissolve before starting with the next step.
11. After all of the sugar has dissolved, add ¼ cup melted butter or oil. You can melt butter in a small pan or bowl and keep it ready.
Use unsalted butter. But if you have salted butter, skip adding the salt when sifting the flour.
12. With a whisk, stir briskly for 2 to 3 minutes, so that the melted butter mixes with water evenly.
13. Add 1 teaspoon vanilla extract or scrape half of a vanilla bean and add the tiny seeds in the solution.
Here, I have used vanilla bean. Mix again well. Keep this sugar solution aside.
Make Yogurt Mixture
14. In another bowl, take 3 tablespoons fresh curd (yogurt).
Ensure that the curd is not sour.
15. Add 1 tablespoon water.
16. Add 1 tablespoon vinegar.
You can use apple cider vinegar or white vinegar. I have used apple cider vinegar.
You can also use 1 tablespoon lemon juice, instead of vinegar.
17. Stir and mix very well with a spoon or small wired whisk.
18. Now, add ½ teaspoon baking soda.
19. Stir and mix again very well.
20. You will see the solution frothing and bubbling.
Make Cake Batter
21. Quickly, add the prepared sugar solution to the dry flour mixture.
22. Immediately, add the bubbling curd solution also to the flour mixture in the bowl.
23. Be quick and begin to mix gently to a smooth batter with a wired whisk. Mix with light pressure from your hands on the whisk.
24. Do not overdo the mixing. You can even fold the wet ingredients into the dry ingredients. Tiny lumps are fine in the batter.
25. Pour the batter in the greased or lined cake pan.
26. Gently tap the cake pan on the kitchen table top once or twice.
Bake Tutti Frutti Cake
27. Place the cake pan in the oven.
28. Bake the cake at 180 degrees C or 356 degrees F in the preheated oven for 40 to 45 minutes or more or less, if required.
Baking time will vary depending on the temperature conditions in the oven and the size of the oven.
Remember not to open the oven door until the cake is three-fourth baked. Opening the door many times will cause the cake to sink in the center.
29. Check with a bamboo skewer or fork and it should come out clean. If the cake is baked well, then the bamboo skewer will have a few crumbs on it and no sticky cake batter.
If the cake is under baked then keep back in the oven and bake for some more minutes.
30. Place the pan on a wire rack to cool down.
31. When the cake has completely cooled to room temperature, then using a butter knife, loosen the edges of the cake. Invert the pan on a chopping board.
Gently tap the bottom of the cake pan and remove the Tutti Frutti Cake.
32. Slice the cake.
33. Serve Tutti Frutti Cake slices as it is or with some milk, tea or coffee.
Remaining cake slices or loaf can be refrigerated in an air-tight container and lightly warmed before serving.
What is Tutti Frutti
Since this is a Tutti Frutti Cake, you should know what tutti frutti exactly is. Tutti frutti basically is candied fruits made with papaya, pineapple, cherries, currants, watermelon rind, apricots, various berries, etc.
In India, tutti frutti essentially is colorful, candied bits of papaya. It is made from green unripe papaya. Making homemade tutti frutti is an extensive and time-consuming process.
So, you can also buy it easily from a grocery store or online. If you live in the US, you can find it in an Indian grocery store and online as well.
Tutti frutti is one ingredient that I use, which has artificial colors. I don’t have the time and energy to make these candied raw papaya pieces at home.
So, I buy from outside when I have to add it in recipes like the Tutti Frutti Cake. A few more recipes where you can add it are Eggless Fruit Cake, Tutti Frutti Cookies and Tutti Frutti Ice Cream.
Expert Tips
- Whole Wheat Flour Option: If you plan to use whole wheat flour (atta), then I recommend using whole wheat pastry flour or including equal proportions of all-purpose flour (maida) and whole wheat flour.
- Yogurt Freshness: Do use fresh curd (yogurt), and not the one which has become sour or is very tangy.
- Sweeteners: To make the Tutti Frutti Cake less sweet, you can add ½ or ⅔ cup of sugar, if you prefer. Skip sugar in the recipe and easily make it with jaggery, brown sugar, coconut sugar or palm sugar. But keep in mind that with these sweeteners, the flavor will be different.
- Butter: It is best to use unsalted butter. But if you are using salted butter, then do not add the salt while sifting the flour. You can use a neutral flavored oil instead of melted butter.
- Type of Vinegars: You can add either white vinegar or apple cider vinegar in the curd mixture. Even the same quantity of lemon juice can be added in place of vinegar.
FAQs
Yes of course. Skip the cinnamon powder and only use vanilla. If you like the sweet scented aroma of green cardamom powder, you could use it instead of the cinnamon powder.
For a vegan version, use plant-based yogurt and a neutral tasting oil or a plant-based butter.
Tutti frutti is easily available to buy online, if you cannot get it in the stores.
More Eggless Cake Recipes To Try!
Cake Recipes
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Cake Recipes
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Homemade Tutti Frutti Cake Recipe (Without Eggs)
Ingredients
For dry mixture
- 1.5 cups (187 to 190 grams) all-purpose flour
- 1 pinch salt
- ¼ teaspoon cinnamon powder (ground cinnamon), optional
- 1 teaspoon baking powder
- ½ cup (approx 80 grams) tutti frutti
For sugar solution
- ½ cup water
- ¾ cup (160 grams) raw sugar or regular sugar – can add as required * check point 3 in notes
- ¼ cup melted butter or neutral flavored oil
- 1 teaspoon vanilla extract or vanilla powder or half of a vanilla bean, scraped
For curd mixture
- 3 tablespoons Curd (yogurt), dairy or vegan
- 1 tablespoon water
- 1 tablespoon apple cider vinegar or white vinegar
- ½ teaspoon baking soda
Instructions
Sifting dry ingredients
- Take a sieve. Keep a mixing bowl below the sieve. In the sieve add the all-purpose flour, salt, cinnamon powder and baking powder.
- Sift all the dry ingredients.
- Now add the tutti frutti.
- Simply mix the tutti frutti with the flour so that they get coated with the flour.
- Grease a loaf pan with butter and oil and keep aside. You can even line the pan with butter paper or parchment paper. Also preheat oven at 180 degrees Celsius/356 degrees Fahrenheit for 15 minutes.
Making sugar solution
- In a bowl take sugar and water.
- Mix the sugar with water till all the sugar granules are dissolved.
- After all of the sugar has dissolved, add melted butter or oil. You can melt butter in a small pan and keep it ready. With a whisk mix briskly for 2 to 3 minutes till the oil has mixed evenly with the water.
- Add 1 teaspoon vanilla extract or scrape half of a vanilla bean and add the tiny seeds in the solution. Mix again well. Keep this sugar solution aside.
Making curd mixture
- In another bowl take fresh curd or yogurt, water and vinegar.
- You can use apple cider vinegar or white vinegar. I have used apple cider vinegar. You can also use lemon juice instead of vinegar. Mix very well.
- Now add baking soda. Stir to combine so that the baking soda is mixed evenly.
- You will see the mixture frothing and bubbling.
Making cake batter
- Quickly add the sugar solution to the sifted dry ingredients.
- Then immediately add the bubbling curd solution.
- Mix gently to a smooth batter with light pressure from the hands on the whisk. Do not overdo the mixing. You can even fold the wet ingredients into the dry ingredients. Tiny lumps are fine in the batter.
- Pour the cake batter in the greased or lined cake pan.
- Gently tap the cake pan on the kitchen table top once or twice.
Baking tutti frutti cake
- Place the cake pan in the preheated oven.
- Bake the cake at 180 degrees Celsius/356 degrees Fahrenheit in the preheated oven for 40 to 45 minutes or more or less as required. Baking time will vary depending on the temperature conditions in the oven and the size of the oven.
- Check with a skewer or fork and it should come out clean.
- Place the pan on a wired rack to cool.
- When the cake has completely cooled at room temperature, then using a butter knife loosen the edges of the cake. Invert the pan on a chopping board.
- Gently tap the bottom of the cake pan and remove the cake. Slice the cake.
- Serve the eggless Tutti Frutti Cake as is or with some milk or tea or coffee. Remaining cake can be refrigerated and lightly warmed before serving.
Notes
- To make the cake with whole wheat flour (atta), I would suggest to use whole wheat pastry flour or include equal proportions of all-purpose flour (maida) and whole wheat flour. Sift the flour twice or thrice before making the batter.
- Remember to use fresh curd (yogurt), and not the one which has become overly sour or is too tangy.
- To make the Tutti Frutti Cake less sweet, you can opt to add ½ or ⅔ cup of sugar according to your preferences.
- Skip sugar in the recipe and easily make it with jaggery, brown sugar, coconut sugar or palm sugar. But keep in mind that with these sweeteners, the flavor will be different.
- It is best to use unsalted butter. But if you are using salted butter, then do not add the salt while sifting the flour.
- You can use a neutral flavored oil instead of melted butter.
- You can add either white vinegar or apple cider vinegar in the curd mixture. Even the same quantity of lemon juice can be added in place of vinegar.
- The approximate nutrition data is for one slice of the Tutti Frutti Cake.
Nutrition Info (Approximate Values)
This Tutti Frutti Cake recipe from the archives was first published on December 2013.
