BEST eggless tutti frutti cake that is exactly like Indian bakeries made! This cake is light, very soft and moist with tutti frutti dotted throughout.
Tutti frutti cake has been my childhood favorite cake and this is the only recipe I ever use!
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❤️About This Recipe
Super easy to make: Making tutti frutti cake is so simple. Just mix dry ingredients, mix wet ingredients, Combine both, mix in flour-coated tutti frutti and bake.
Customizable: This is a basic eggless cake recipe and tutti frutti are mixed into the batter. You can make other variations by substituting tutti frutti with nuts and dried fruits. Or flavor the batter with other essences. {see more details in the Tips section below}
Taste & Texture:
- Super soft, spongy and moist
- Light and tender crumbs
- Simple vanilla flavor with bits of tutti frutti in every bite
- Perfectly sweet (not too sweet like other Indian sweets)
Serve a slice of tutti frutti cake with a cup of tea or coffee or enjoy it as a dessert. Oh-so-yumm!!!
🧾Ingredient Notes
- Tutti Frutti: In India, tutti frutti refers to candied raw papaya pieces. These tiny bits are brightly colored and most commonly red, green, orange, yellow. It is easily available in Indian grocery stores.
- Substitute: candied fruit cake mix OR raisins OR other dried fruits like cranberries.
- Oil: I have used canola oil. I recommend using any flavorless oil like canola, corn, vegetable, safflower oil, etc. Do not use strong-flavored oil like olive oil.
- Vinegar: I have used white distilled vinegar. But you can use apple cider vinegar too.
- Milk: I highly recommend using full-fat whole milk for some richness. But you can use low-fat or fat-free milk without compromising the texture.
👩🍳Step By Step Photo Instructions
- Preheat the oven to 350°F (180°C) for at least 10 minutes.
- Grease 9x5x3 inches loaf pan using oil or butter. Or using cooking oil spray.
1) Take dry ingredients (all purpose flour, salt, baking powder and baking soda) in a bowl.
2) Whisk it until everything is incorporated well.
3) Take a spoonful of the flour mixture and add it into the tutti frutti bowl.
4) Mix and coat all of them with flour.
TIP: This flour-coating step helps to prevent tutti frutti from sinking into the bottom while baking.
5) Take oil and sugar in another large bowl.
6) Whisk it well until combined.
7) Add remaining wet ingredients (milk, vanilla, vinegar).
8) Whisk everything together.
9) Add dry flour mixture into the wet mixture.
10) Whisk it using a wire whisk until it comes together like a batter.
11) Add flour-coated tutti-frutti.
12) Fold that into the batter.
13) Pour into prepared loaf pan. Spread the batter evenly using a spatula.
14) Sprinkle sliced almonds on top. (This is optional, I have done it for presentation purposes only).
15) Bake into the preheated oven for 45-50 minutes. Check the doneness by inserting a skewer or dry spaghetti into the center of the cake and it should come out clean.
Let the tutti frutti cake cool down in the pan itself for 5-10 minutes. Then loosen the sides using a butter knife. Then invert it onto the cooling rack and let it cool down completely. Slice and serve.
💭Expert Tips
- Use the room temperature milk. This helps the ingredients to combine better.
- Don’t forget to coat the tutti frutti with flour. This step prevents them from sinking in the bottom. This is especially helpful when the batter is thin.
- Don’t over-mix the batter after adding in flour. Otherwise, the cake may not rise as high and will result in a tough, dense cake.
- Bake just until cooked through. Under-cooked and cake will sink in the center, over-cooked and cake will be dry.
- Prefer a more sweet cake? You can increase the sugar quantity. I have tried with ¾ cup of sugar as well, the texture was perfect. But it was too sweet for me. I prefer my baked goods just sweet, so I can enjoy them with my coffee.
Variations:
- Replace tutti frutti with holiday candied fruit cake (peel) mix.
- Or use dried fruits like raisins, cranberries.
- You can add some chopped nuts like almonds, walnuts.
- Take the cake batter as a basic cake base and go wild with add-ons like add chocolate chips, rainbow sprinkles, chopped nuts.
- Flavor up the batter by adding almond extract or any fruit extract/essence like pineapple essence, lemon extract or orange extract.
🧁Storage Instructions
- Store the cake in an airtight container.
- At room temperature, it stays good for a day. I do not recommend keeping it on the counter overnight. Leftovers should be stored in the refrigerator.
- In the refrigerator, it stays good for 3-4 days.
- In the freezer, it stays good for up to 3 months. Wrap the individual slice using plastic wrap. Store them into a freeze-safe ziplock bag and freeze.
- To thaw, reheat in the microwave at small intervals. Do not over-heat in the microwave otherwise a tutti frutti cake slice may get dry and chewy.
Check Out More Cake Recipes
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📋 Recipe Card
Tutti Frutti Cake (Eggless)
Ingredients
- 1 ½ cup All purpose flour (Maida)
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ⅛ teaspoon Salt
- ½ cup Oil
- ½ cup White granulated sugar
- 1 cup Milk
- 1 tablespoon White distilled vinegar
- 1 teaspoon Pure vanilla extract
- ¾ cup Tutti frutti
- 2-3 tablespoons Sliced almonds for garnish
Instructions
- Preheat the oven to 350°F (180°C) for at least 10 minutes.
- Grease 9x5x3 inches loaf pan using oil or butter. Or using cooking oil spray.
- Take dry ingredients (all purpose flour, salt, baking powder and baking soda) in a bowl. Whisk it until everything is incorporated well.
- Take a spoonful of the flour mixture and add it into the tutti frutti bowl. Mix and coat all of them with flour.
- Take oil and sugar in another large bowl. Whisk it well until combined.
- Add remaining wet ingredients (milk, vanilla, vinegar). Whisk everything together.
- Add dry flour mixture into the wet mixture. Whisk it using a wire whisk until it comes together like a batter.
- Add flour-coated tutti-frutti. Fold that into the batter.
- Pour into prepared loaf pan. Spread the batter evenly using a spatula.
- Sprinkle sliced almonds on top. (This is optional, I have done it for presentation purposes only).
- Bake into the preheated oven for 45-50 minutes. Check the doneness by inserting a skewer or dry spaghetti into the center of the cake and it should come out clean.
- Let the tutti frutti cake cool down in the pan itself for 5-10 minutes. Then loosen the sides using a butter knife. Then invert it onto the cooling rack and let it cool down completely. Slice and serve.
Notes
- Use the room temperature milk. This helps the ingredients to combine better.
- Don’t forget to coat the tutti frutti with flour. This step prevents them from sinking in the bottom. This is especially helpful when the batter is thin.
- Don’t over-mix the batter after adding in flour. Otherwise, the cake may not rise as high and will result in a tough, dense cake.
- Bake just until cooked through. Under-cooked and cake will sink in the center, over-cooked and cake will be dry.
- Prefer a more sweet cake? You can increase the sugar quantity. I have tried with ¾ cup of sugar as well, the texture was perfect. But it was too sweet for me. I prefer my baked goods just sweet, so I can enjoy them with my coffee.
- Substitute tutti frutti: Use candied fruit cake (peel) mix or dried fruits like raisins, cranberries or nuts like almonds, cashews, walnuts. You can use chocolate chips or rainbow sprinkles.
- Flavor up the batter by adding almond extract or any fruit extract/essence like pineapple essence, lemon extract or orange extract.
- Storage: The cake stays good for a day at room temperature in an airtight container. Leftovers can be refrigerated for up to 3-4 days. Individual slices can be wrapped with plastic wrap and stored in the freezer for up to 3 months. Thaw the frozen slices into the microwave by reheating at small intervals.
Joy
Excellent recipe. I followed the recipe strictly and had a fantastic finished product. A must share with family and friends.
Kanan Patel
Very happy to hear it.
Priya
Hi miss...Can I use melt butter replacing the oil?
Kanan Patel
You can try. I have never tried with melted butter.
Pallavi Dubey
Hi Kanan,
Thank you for your beautiful contribution to eggless baking. You are my go to person for eggless baking record as it always comes out peefect. Can I use lemon juice in place of vinegar in this recipe?
Thank you,
Kanan
yes you can use same amount of freshly squeezed lemon juice instead of vinegar.