Tutti frutti cake recipe – Make moist, fluffy and delicious bakery style tutti frutti cake at home with my easy and simple recipe. Tutti frutti cake is one of the most popular type of cakes available in Indian bakeries. Made with flour, milk, butter and of course tutti fruttis, this is one of the easiest even a beginner or a kid can bake. Filled with amazing rich buttery flavor and colorful tutti fruttis, this eggless tutti frutti cake is the best with a moist & light crumb.
If you are not from India, I am sure you are wondering what it is.
About Tutti Frutti Cake
Tutti frutti cake is a type of Indian fruit cake made with tutti fruttis (candied fruits), all-purpose flour, sugar, butter and vanilla essence. Much like any other bakery style sponge cakes a tutti frutti cake is light, moist, airy and is also available with an egg-free option.
So it is basically a sponge cake to which candied fruits are added. It is usually baked in a loaf tin and makes for a perfect snack cake that can be enjoyed anytime of the day.
Now if you are wondering what are tutti fruttis?
Tutti frutti is a candied confectionery or sugar confectionary made with different fruits like papaya, cherries, watermelon, oranges, raisins, berries, apricots etc. Tutti frutti means different in every country.
In a lot of countries they are just candied colorful fruits where no coloring or flavoring is added to them. While in a lot of countries, they are fermented in alcohol, spirits or yeast.
In India tutti fruttis are mostly made with raw papaya. But these days you also find the supermarkets having those made with watermelon rind or a with a mix of real fruits.
To make the tutti fruttis, tiny bits of raw papaya are cooked in sugar syrup and then colored. These are dehydrated and then marketed. These are added to various desserts and bakes like cookies, cakes, ice creams, breads and even in falooda.
You can literally transform any vanilla sponge cake to a tutti frutti cake by adding the candied fruits to the batter. My recipe shared here is eggless but if you eat eggs you may use this butter cake recipe.
This eggless tutti frutti cake recipe uses milk and an acidic ingredient – lemon juice or vinegar which reacts with the soda and lends a very light & airy texture.
The tutti fruitti mix I have used also has the citrus peels so I have not added any extra flavourings. If yours does not have the citrus peels, add 1 tsp of lemon zest or orange zest.
You can also add some fruit essence or spice powders like cardamom, nutmeg or cinnamon to get your favourite flavours.
Indian Tutti fruttis are loaded with artificial colors and preservatives. Sometimes they also smell of the preservatives. So you may look for organic brands or simply use the real candied fruits.
Using artificially coloured tutti fruttis often is not my thing so I usually make this cake with the same amount of nuts, raisins & candied citrus peels.
For a healthier version you can check this Eggless Fruit cake made with wheat flour, nuts and mixed dried fruits.
I have baked this cake in Oven. If you do not oven a oven, then you can also bake it in a cooker following this Cooker cake recipe post.
How to make tutti frutti cake (stepwise photos)
1. Grease a loaf pan or cake pan. I have used a 8.5 by 4.5 inch loaf pan. You can also use a 7 or 8 inch cake pan. Line a parchment paper. If not using parchment paper then dust some flour all over the pan and shake off the excess by inverting it. Preheat the oven to 170 C or 340 F for at least 15 mins. If using a OTG, heat the oven with top and bottom, both heating elements ON. If using a microwave convection oven, turn on the convection option and heat at the same temperature.
2. Measure ½ cup tutti fruttis to a bowl. Sprinkle 1 tbsp flour and coat them well.
3. Mine also had the citrus peels so I did not add lemon or orange zest. If yours does not have then add in the 1 teaspoon lemon zest or orange zest to the fruit mix. Keep mixing well until all the tutti frutti are coated well with the flour.
4. Add 1 ¼ tablespoon lemon juice or vinegar to 270 ml milk (1 cup + 2 tbsp). I used room temperature milk. Ensure the milk is not very cold.
5. Mix well. You will see the milk begins to curdle. Set this aside.
6. Place a sieve over a large mixing bowl. Measure 1 ½ cups flour (190 grams) and add it to the sieve. If using a measuring cup, fluff up the flour in the jar with a fork, then spoon it to the measuring cup. Level the top with a straight edged knife or a spoon.
7. Measure 1 ¼ teaspoon baking powder. Add it to the sieve.
8. Add ½ teaspoon baking soda.
9. Next add 1 pinch of salt.
10. Sieve all of them. Sieve the flour twice. This makes the cake light.
11. Make a well in the center. Set this aside.
12. To the milk bowl, add ¾ cup sugar (plus 2 tablespoons – optional) and ¾ to 1 tablespoon vanilla extract. The organic sugar I use is low in sweetness so I use the extra 2 tbsps sugar. If using regular sugar you may cut down that.
13. Pour ½ cup melted butter or oil. I prefer butter for a rich flavor. But you may also use neutral oil like coconut.
14. Stir well until sugar has dissolved completely.
15. Pour this to the flour.
16. Mix gently with a spatula or whisk just until you see no streaks of flour. Do not over mix.
17. The batter is of ribbon consistency.
18. Add the tutti frutti.
19. Mix gently only a couple of times. Do not over mix else your tutti fruttis will sink to the bottom.
20. Pour the batter to the greased tray. Sprinkle some tutti fruttis on top if you prefer. Brush some milk on top. Knock the pan to the kitchen counter a few times.
21. Place the cake pan in the middle rack. Bake at 170 C or 340 F.
40 to 45 mins if using a 8 by 4 to 9 by 5 inch pan.
30 to 32 mins if using a 7 inch or 8 inch cake pan. Please adjust the baking time to suit your oven and pan size.
When the cake is done, a skewer inserted comes out clean. Cool the cake in the pan over a wired rack for 10 to 15 mins so it won’t sweat at the bottom.
22. Then invert it on a wire rack.
23. Lastly cool completely then remove the parchment paper.
24. Slice eggless tutti frutti cake with a segregated knife.
Ingredients (US cup = 240ml )
- 1 ½ cups all-purpose flour or maida (190 grams)
- 1 tablespoon all-purpose flour or maida (10 grams)
- ½ cup tutti fruiti (including citrus peels)
- 1¼ teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch Salt
- ¾ cup sugar (+ 2 tbsp optional)
- ½ cup melted butter or oil
- 270 ml milk or 1 cup + 2 tbsp (do not use cold milk)
- 1 ¼ tablespoon vinegar or lemon juice
- ¾ to 1 tablespoon vanilla extract or lemon zest or orange zest or few drops of essence
- Grease a 8 by 4 inch loaf pan or a 7 to 8 inch cake tray.
- Dust with flour evenly or line a parchment paper. Set this aside.
- Preheat the oven to 170 C or 340 F for at least 15 mins. If using an OTG, top and the bottom heating elements must be On.
- Add tutti frutti to a bowl and sprinkle 1 tbsp flour.
- Coat them well with flour. Set this aside.
- Measure milk to a bowl. I warmed up the milk and used. It is good not to use very cold milk.
- Add lemon juice or vinegar to the milk. Stir well and set aside.
- Place a sieve over a mixing bowl.
- Fluff up the flour in the jar with a fork. Spoon it to the measuring cup and level the top with a straight edged knife or spoon. Add it to the sieve.
- Add baking powder, baking soda and salt to the sieve.
- Sieve it to the bowl. Sieve the flour again.
- Make a well in the center & Keep this aside.
- To the milk bowl, add sugar and vanilla extract.
- Pour melted butter or oil. Mix everything well until the sugar has dissolved.
- Pour this to the flour.
- Gently mix with a spatula or whisk until the flour is just combined well. Do not over mix the batter.
- The batter will be of ribbon consistency at this stage.
- Add in the tutti frutti. Gently stir in only a couple of times. Do not over do this as the tutti fruttis will settle down.
- Pour this to the cake pan. Knock it a few times to the counter. If desired you can sprinkle some more tutti fruttis on top.
- Brush with milk on top to get a golden top.
How to bake tutti frutti cake
- Bake for 40 to 45 mins if using a 8 by 4 inch loaf pan.
- A cake tester or skewer inserted comes out clean when it is baked completely.
- Cool it for 15 mins on a wire rack and then invert it on to the same rack.
- Cool completely before slicing. Eggless tutti frutti cake is ready to serve.
- You can skip vanilla extract if your tutti frutti has citrus peels.
- You can substitute tutti fruttis with the same amount of chopped nuts and raisins or even chocolate chips.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
This post is from the Archives. First published in December 2017. Updated and republished in November 2021.
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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