Eggless Tutti Frutti Cake Recipe (2024)

This is an Indian bakery-style eggless tutti frutti cake recipe. You can bake it for teatime, or Christmas. It is a fuss-free, easy cake recipe.

About Tutti Frutti Cake

This is a moist, spongy vanilla-flavoured teatime cake with colour tutti frutti treats and nuts. It is one of the most popular teatime cakes in local bakeries across India.

Simple and clean flavour, no frills, and a guaranteed delicious taste are the few lovable highlights of this eggless tutti frutti cake.

Tutti Frutti is a tiny gem-like colourful candied fruit. Sweet in taste with a soft jelly-like texture, they are perfect for baking or adding to desserts. Their subtle fruitiness compliments the vanilla flavour of the cake. Common flavours of tutti frutti are cherries,watermelon,raisins, andpineapple.

As a kid, I was always tempted and mesmerized by the slices of sponge cake adorned with colourful tutti frutti.

I am sharing a tried and tested eggless tutti frutti cake recipe you can easily make at home.

Ingredients Required

Flour: Use all-purpose flour. You can bake this cake with whole wheat flour, also.

Butter: It gives a delicious taste to the cake and gives it a light texture. Add a pinch of salt to the cake batter if using unsalted butter.

Sugar: Use caster sugar or fine-quality granulated white sugar. Smaller sugar crystals of the caster sugar dissolve better when combined with butter.

Yoghurt: Use thick, non-watery curd or plain Greek yogurt at room temperature.

Milk: It gives a delicious golden crumb to the cake.

Other Ingredients: Baking Powder, Baking Soda, Vanilla Essence, Cashews, Tutti Frutti

How To Make

Step 1: Preheat oven to 170 degrees Celcius for 10 minutes. Grease a 9-inch loaf pan with butter and line it with parchment paper.

Step 2: Start whisking butter and sugar using a hand blender at medium speed till it becomes light, fluffy, and creamy. This takes 5 to 6 minutes.

Step 3: Add curd, vanilla, and hot milk to the batter. Whisk for 1 minute at medium speed.

Step 4: Sift flour, baking powder, and baking soda into the cake batter. Gently cut and fold to combine using a spatula.

Step 5: Add tutti frutti and cashews to the cake batter. Gently fold them into the batter.

Step 6: Pour the cake into the greased tin. You can bake this cake in a round, rectangular tin or a bundt pan.

Step 7: Bake in the middle rack at 170 degrees Celcius for 45 – 50 minutes.

Once baked, allow the cake to cool down in the tin for 5 minutes before transferring it to a wire rack.

Cut into slices and serve.

Serving Suggestion

I love to relish tutti frutti cake with a cup of coffee for teatime. Somehow, the flavours of vanilla and coffee compliments each other perfectly.

You can serve tutti frutti cake with vanilla ice cream or whipped cream.

Store the leftover cake in an air-tight container in the refrigerator. Reheat in a microwave for 30 seconds before serving. It makes the cake soft and moist.

My Tried & True Tips

I highly recommendusing a hand or stand mixer towhisk the cake batter. It gives a nice structure to the cake. But never whisk cake batter at a very high speed. You will end up incorporating excess air into the batter, and later while baking, it will deflate drastically.

Ensure all the ingredients are at room temperature and correctly measured before preparing the tutti frutti cake batter. Otherwise, cold ingredients from the fridge might affect the cake’s texture.

Whisking butter and sugar to the creamy and light consistency gives the cake a light, airy texture and a moist crumb. Hence, it is best to invest time in this step.

Do not over-mix the cake batter. Once everything is combined, keep your hands away from the batter. Mixing for too long is not going to give you a soft cake. It does quite the opposite.

Toothpick Test:After completing baking, insert a toothpick into the cake and pull it out. The cake is perfectly baked if it comes out with no/negligible crumbs. If the cake batter sticks to the toothpick, the cake needs more baking time.

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