This tutti frutti cake is one of the easiest you can bake with pantry staples and of course tutti fruttis. Tutti frutti cake is quite popular in the Indian bakeries. It is a favorite among kids and is loved for its colorful appearance & sweet flavor. This tutti frutti cake is very light, moist & is a fail proof recipe that has been our favorite. This can be baked even by a beginner or a kid.
This recipe uses milk and an acidic ingredient – lemon juice or vinegar which reacts with the soda and lends a very light & airy texture.
Tutti frutti cake can be made using any basic cake recipe with some tutti fruttis added to the batter. The tuti fruiti mix I have used also had the citrus peels so I have not added any extra flavorings.
If yours does not have the citrus peels, you will have to 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 favorite flavors.
Tutti fruttis are colored bits of raw papaya. They are not my thing to use regularly. So I usually make this cake with the same amount of nuts & raisins added to it.
For a healthier version you can check this Eggless Fruit cake made with atta, 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.
Preparation
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 for at least 15 mins.
2. Measure 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 lemon zest or orange zest to the fruit mix. Keep mixing well until all the flour is absorbed.
4. Add lemon juice or vinegar to the milk. I used room temperature milk.
5. Mix well. You will see the milk begins to curdle. Set this aside.
6. Place a sieve over a large mixing bowl. Measure the flour and add it to the sieve.
7. Measure baking powder.Add it to the sieve.
8. Add baking soda.
9. Next add in the salt.
10. Sieve all of them. Sieve the flour twice. This makes the cake light.
Making batter
11. Make a well in the center. Set this aside.
12. To the milk bowl, add sugar and vanilla extract (optional).
13. Pour melted butter or oil.
14. Stir well until sugar has dissolved.
15. Pour this to the flour.
16. Mix gently 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.
20. Pour the batter to the greased tray. Sprinkle some tutti fruttis if you prefer. Brush some milk on top. Knock the pan to the kitchen counter a few times.
Baking
21. Bake at 170 C.
Bake Time
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.
22. Cool the cake in the pan for 10 to 15 mins. 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.
For more Cake Recipes, you can check
Eggless Vanilla cake
Eggfree Black forest cake
Eggless Sponge cake
Carrot cake
Eggless Chocolate cake
Eggless Ragi cake
Recipe card
Tutti frutti cake
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 1 ½ cups all-purpose flour or maida (190 grams)
- 1 tbsp all-purpose flour or maida (10 grams)
- ½ cup tutti fruiti (including citrus peels)
- 1 ¼ tsp baking powder
- ½ tsp baking soda
- 1 pinch Salt
- ¾ cup sugar (+ 2 tbsp optional)
- ½ cup oil or melted butter
- 270 ml milk or 1 cup + 2 tbsp (do not use cold milk)
- 1 ¼ tbsp vinegar or lemon juice
- ¾ to 1 tbsp. vanilla extract or lemon zest or orange zest or essence
Instructions
Preparation
- 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 for at least 15 mins.
- 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.
- Add lemon juice or vinegar to the milk. Stir well and set aside.
- Place a sieve over a mixing bowl.
- Measure flour and 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.
Making batter
- 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 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 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 and then invert it on a wire rack.
- Cool completely before slicing. Eggless tutti frutti cake is ready to serve.
Notes
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.
Video
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Hello mam
Wanted to ask can i use oil instead of unsalted butter in any other recipe??
Hi Prachi,
Yes use the same amount of oil
Hi Swathi
Please let me know, can I use almond milk for this tutti fruit cake.
Thank you
Hi Gomathi,
Yes you can use
Dear Swasthi, like all your eggless cakes this too came out really well. Thank you for your good work!!
Hello Dhanya
Glad to know the cake turned out good. Thank you!
Hi Swasthi,
Thanks for sharing this cake receipe. I made this cake on my daughter’s birthday with pineapple flavour icing. Texture… Flavor…colors… Everything was just perfect. Cake was soooo delicious. My daughter loved it.
Hi Ruchi
Glad to know! Thank you!
Hi Swasthi
Thanks for sharing.
It was so easy and quick and came out so well in a first try.
Idea of coating tutti fruit with flour was great
Thanks
Hi Archie
Welcome! Glad it came out good. Thank you
Your recipes are very easy and delicious, thank you.
Welcome Nidhi
Thanks for your recipes Swasthi.
U used all proportion same but it turned out to be dense in bottom. What could be reason? It was baked nicely from top.
Hi Namrata
May be the batter did not get mixed well.
What can I use instead of baking soda? Can I increase the quantity of baking powder?
Hi Sakshi
Please follow the recipe as is for best results
Dear Swasthi, My humble gratitude to you for sharing this recipe. My cake was little too dense, not sure is that’s how it is meant to be. Is it the oil ? Also, I find it too sweet – maybe because I have given up sugar for sometime now! Can I reduce the sugar content!
Also, I follow many recipes from your website and find it just apt for my cooking style. Thanks again and take care
Hi Swetha,
No it should be very light like a sponge cake. I only guess it has something to do with the measurements. Either more flour or less water is used. Give another try. I am not sure if it works well with lesser sugar. Sometimes using less sugar affects the moisture levels and makes a dry cake. Thanks for following the recipes. Hope this helps
For vegan option what kind of milk should I use? Almond milk or oats milk ?
Almond milk works. Check if the cake is done after 35 mins
Hi.. Powdered sugar or normal sugar? In India usually the sugar crystals are slightly bigger and not the fine variety. Is that ok to use? And same quantity?
Hi,
Use the same amount of granulated sugar (larger crystals). You will have to dissolve the sugar with the liquid ingredients before mixing with the flour. If you want to powder, measure the sugar first and then powder. Hope this helps
Hi,
I tried this recipe of yours with whole wheat flour and my cake turned out to be the best of all that I have made so far.. The texture was very soft and fluffy.. Just loved it. Thanks for sharing this wonderful recipe.
Welcome Renuka
Glad to know it came out good.
Thank you
Hi thank you for your eggless cake recipes. today I tried this receipe. Cake come out but it’s was not properly baked means it was not fluffy.batter stick together and baked. Swever come out clean and taste was awesome. But not happy with texture. What was the reason please help as I am a beginner in baking and followed all steps.
Welcome Sunitha
Check your oven temperature settings once. Not sure what went wrong.Use the same pan size as mentioned or adjust the timings if using a different one. I have replied your earlier comment below.
🙂
Thank you for your reply. May be that was another Sunita?. I posted my comment first time. Temp of oven and pan size was same and it s taken 40 min to bake and then it was done. I tried your chocolate cake also on my daughter’s birthday and it was awesome she loved that.?thank you for your amazing recipes .
Sunita,
Glad to know your chocolate cake turned out good. Below another Sunitha’s comment you have already posted the same above comment twice. No problem at all! Yes the recipe says to bake for 40 to 45 mins. If your cake has turned sticky/ gluey it means the batter is overmixed. You should mix it only until combined. Hope this helps
Yes I had posted twice. Sorry.
Yes you are right may be I overmixed the batter.. next time I will keep in mind. thank you for your reply.
Today I tried Vanila and chocolate cup cake with using pink colour in Vanila cup cake as my daughters favourite colour?. It turned out very nicely. And it was very soft and tasty ??
Thank you for sharing such a nice receipes.
Take care bye…
I made this cake followed all the steps and resulted in a yummy cake. Thanks for sharing this wonderful recipie
Welcome Shivali
Glad to know!
Super
Thank you
Hi its wonderful…. I wanna try with wheat flour…. Any changes will be there… Also how did u get that yellow color cake…. I don’t have any lemon orange zest.. Please help
Hi Srivani,
Yes you can use wheat flour but the flavor will be different. Usually kids don’t like wheat flour in cakes. However you may try. You may need 2 tbsps more water than what I mentioned in the recipe. I use yellow butter so the cake turns out yellow. If you use white butter the color will be lighter. Skip it if you don’t have. Hope this helps.
Yes I had posted twice. Sorry.
Yes you are right may be I overmixed the batter.. next time I will keep in mind. thank you for your reply.
Today I tried Vanila and chocolate cup cake with using pink colour in Vanila cup cake as my daughters favourite colour?. It turned out very nicely. And it was very soft and tasty ??
Thank you for sharing such a nice receipes.
Take care bye…
Really very yummy cake recipe….. I have made 2 to 4 times.
Thanks Shalini
Tried with all purpose flour… Tasted really yummm….
If we are using wheat flour, is there any change in the quantity of other ingredients?
Kindly advice…
Hi Cynthia
Glad it came out good. With wheat flour you need to add little more milk. Just to bring it to the right consistency. Check the video you will know better. Thanks for rating the recipe.
Hi swasthi,
Hope u are doing good….:) Thank you for this wonderful recipe…. The cake was fabulous with a soft and fluffy texture…my family really loved it….between I would like to try this cake with raisins as you noted in the intro… Can u guide me on the procedure…do we need to soak the raisins….!
Regards
Hi Sunitha,
I am doing good! Thank you!. I make this cake with larger sweet raisins. These are not the Indian variety. They are larger in size, taste sweet and not completely dry or hard like the Indian varieties. So they need not be soaked. Based on that I don’t think you need to soak. Soaking them may add more moisture to the batter. Not sure! I think you should try without soaking first. Have you checked this fruit cake. I suggest you check that since it is a healthier version made with wheat flour. You can also use jaggery. Hope this helps.
Loved ur recipe!!!!
Just turned out perfect??
Thanx
Welcome Amrin
Hi Swasthi
I tried it yesterday and cake turned out so soft and yummy. everyone loved it. thanks for sharing it.
Hi Dipika,
You are welcome. Glad you liked it!