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 recipe 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, light 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 best Tutti Frutti Cake, which is a perfect accompaniment to your tea and coffee.
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 texture. Simple science. Isn’t it?
Earlier while making this 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: You can also make this cake with an equal mix of whole wheat flour (atta) and all-purpose flour. For a complete whole wheat option, I would suggest to use whole wheat pastry flour for a softer and lighter texture. Remember when using whole wheat flour, you will have to add more liquids to get the right consistency in the batter.
- Yogurt Freshness: Do use fresh curd (yogurt), and not the one which has become sour or is very tangy.
- Sweeteners: Easily adjust the amount of sugar in the cake. Add about ½ or ⅔ cup sugar for a cake which is less sweeter. You could also opt to omit the sugar and include your preferred sweeteners – jaggery, maple syrup, brown sugar, coconut sugar or palm sugar. However, make a note that the cake will have a unique taste and flavor when you use these sweeteners
- 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
Cake Recipes
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
- For a whole wheat option, either use whole wheat pastry flour or use equal proportions (¾ cup each) of whole wheat flour and all-purpose flour. Sift the flour twice or thrice before making the batter and slightly add more of the liquids to get the right batter consistency.
- Remember to use fresh curd (yogurt), and not the one which has become overly sour or is too tangy.
- If you like to reduce sugar in the cake, consider adding about ½ or ⅔ cup of sugar according to your taste preferences.
- You could also omit the sugar completely and use other alternatives like maple syrup, palm sugar, brown sugar, jaggery or coconut sugar.
- Unsalted butter works perfectly in this cake. Yet, if all that you have is salted butter, then remember not to add the salt while sifting the flour.
- For a plant based version, include a neutral flavored oil and a plant based yogurt.
- Feel free to use white vinegar or apple cider vinegar. Additionally you could use same amount of lemon juice instead of the 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.
Hi, thanks for the recipe. The cake turned out really tasty. Entire process is well demonstrated by you. Will now try your other recipes 🙂
Want to ask you that can we reduce the amount of oil? If so then what will be it’s substitute?
thanks ritu. oil helps in making the cake moist. instead of using 1/2 cup oil, you can use 1/4 cup oil and 1/4 cup of a fruit puree. apple sauce is the best as the aroma and taste does not change must. but if you use any other puree like mango or banana or pumpkin, then the taste will change.
Hi.. Can I use coconut oil for this recipe? ..
you can use coconut oil.
Indeed very tasty..baked it yesterday using 1 cup whole wheat flour and 1/2 cup maida…turned out very good.thank u!!
thanks ashwini for this feedback 🙂
Yummy…..
Hi I try all your recipes but when I tried choco chips muffins the choco chips got stuck in the bottom ? So is it okay to add tutti frutti in the middle or should I only sprinkle on the top. also keep adding more cakes with wheat flour. It just makes me happy??
shreya, you can dust the choco chips with some flour and then fold in the batter. you even add tutti frutti. again just sprinkle some flour and coat them with flour. then add them to the batter. thank you. will be adding more baking recipes made with wheat flour.
I have always been ur fan…the way u explain and display the things…u simplify even the toughest tasks of the kitchen…and ur know what’s the best part..every recipe that I try comes out awesome..sometimes even I don’t get to taste even
..thank you so much for all this
thank you very much saloni for this lovely and encouraging comment. means a lot to me 🙂
Hii this cake is good and easy but can this cake be made in a microvave
this recipe may not work in the microwave as the batter has a slight thick consistency.
hello Mam,
I have tried your eggless tutti frutti cake. Its very yummy.I just have one doubt why me cake not comes out yellowish in color in the middle . its comes whitish.
you mean golden in color. if you use OTG or the regular oven, then make sure you keep the top heating element on. doing this will give you a golden crust.
Hi amit,
Nice recipe. Can we skip cinnamon and nutmeg powder. And instead of vanilla essence can we use pineapple essence.
Also wht are the types of essence available. I know only vanilla and pineapple. Please let me know the different types and its usage.
Gonna try this today evening for my daughter. She dosent Luke the flavour of both the powders .that’s y I asked if I can skip them.will let you know how it turns .also can we make this with wheat flour.
Thank you..
thanks pooja. yes you can skip cinnamon and nutmeg powder. you can use pineapple essence. there are many kinds of essences available. depending on the recipe or dish you make, you can add the essence. but a suggestion would be to buy a natural extract. the edible essences that is available in indian markets is a generally a mix of synthetic artificial compounds. so better to avoid them. various extracts and essences are available like rose, strawberry, kewra, mango, vanilla, orange etc. the most commonly used in baking is vanilla essence.
i know kids can be very picky at times. sure do let me know and you can make with whole wheat flour too. just add some more water. as whole wheat flour absorbs more water due to the fibre content being more in it.
Thank u amit…
Finished baking. Super … No word to describe it…. Wish I could post a pic.
Thank u for great recipe.
God bless u…
But yeah please stop posting recipe… One full year will not b sufficient for me to try making all the dishes that u have posted so far… 🙂
Just kidding..
Guess u will b the next master chef.
Thank u
pleased to know this pooja 🙂 thankyou for your positive and encouraging words. god bless you and you are welcome.
Tried this cake today, N it was amazing. Thank you for such a simple recipe. I just have one doubt why me cake becomes hard from the top?
thanks mukta. if too much heat comes from top, then the crust hardens. you can always cover the top with an aluminium foil to avoid this over baking from top.
can i use whole wheat flour
you can, but with whole wheat flour, you will have to add more water as whole wheat flour absorbs more water than compared to maida. just add required amount of water to get the consistency of batter as shown in the pics. you can add the extra water later also when you start to mix the batter.
nice
Awesome recipe. Made it like a cake and turned out great last year. I added Pineapple essence instead of vanilla. It was out of this world! You should try it too!
I’m going to make it again this time. Thank you so much for this recipe!
welcome panna and thankyou so much 🙂
really looking yummmm…..wanna try this out so soon…but have one query…is the cake has to be baked on middle rack and what should be the standard preheating time for normally all types of cakes ?
Hi dassana,
Can I use wheat flour instead of maida in this recipe?
mrignayani, you will have to try. it will have a different texture and won’t be so soft.