Tutti Frutti Cake is a soft fruity delicious cake made using flour, tutti frutti, butter, sugar and flavourings. Tutti Frutti Cake is a simple, no fail proof caake that is a must try at home for its taste. Tutti Futti Cake Recipe is explained in this post with step by step pictures and video.
Tutti Frutti Cake is a very tasty snack cake that you can have for snack time or with a cup of tea or coffee. I should say this is the best softest cake I’ve ever baked, this recipe is a keeper. Tutti Frutti Cake is one of the popular cakes in Indian bakeries.
About Tutti Frutti Cake
Tutti Frutti Cake is a soft delicious rich vanilla cake with tutti frutti bits studded in the cake. It is a perfect treat for Christmas as its colorful and so tasty. If you are skeptical about baking fruit cake looking at the long ingredients list then this cake is a must try for you. This Tutti Frutti Cake is very easy and quick to make, only the baking time makes us wait long. This recipe is a failproof one and you should definitely try it.
This Tutti Frutti Cake is one of my most successful bakes so far. It uses the star ingredient named Tutti Frutti which is a colourful candied fruit made from raw papaya.
This cake has withstood many of my experiments and it has got me so many credits and appreciations from my neighbours and family especially my hubby and kids. I have baked this cake for a friends kid who loves tutti frutti and she loved it so much.
Eggless Tutti Frutti Cake
You can check out my Eggless Tutti Frutti Cupcakes Recipe, you can very well bake it in a cake pan. Check out my Eggless Tutti Frutti Bundt Cake too.
Egg gives a great structure and flavour to the cake but for those who do not eat eggs here is the substitution:
- 1/4 cup curd for 1 egg
- 1/4 cup buttermilk for 1 egg
- 3 tbsp flax seed meal mixed with 3 tbsp water for 1 egg
- 1/4 cup carbonated water for 1 egg
There will sure be a difference in taste and texture of eggless cakes. I haven’t tried all these substituitions but with curd and butter milk as egg substitute I’ve got great results.
Tutti Frutti Cake Ingredients
- Flour – I have used maida / white flour but you can replace it with wheat flour too. Check tips section for more info.
- Sugar – Use granulated white sugar or castor sugar.
- Tutti Frutti – I used a assorted mix of colored tutti frutti.
- Egg – I have used brown egg you can use regular white egg too.
- Curd – I used thick homemade curd, you can storebought yogurt too.
- Milk – Use boiled cooled milk.
- Butter – You can use melted butter or oil for this cake, both work great.
- Rising Agents – Both baking powder and baking soda are used for this cake.
If you have any more questions about this Tutti Frutti Cake Recipe do mail me at [email protected] In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Tutti Frutti Cake Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
Tutti Frutti Cake
Ingredients
- 1 cup maida
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup granulated sugar
- 1/3 cup tutti fruitti + 1 tsp to sprinkle
- 1 no egg at room temperature
- 2 tbsp melted butter
- 1/4 cup milk
- 1/4 cup curd
- 1 tsp vanilla essence
Instructions
- First grease the loaf pan or cake tin with melted butter or oil using a pastry brush, then lay a parchment paper and grease it well. Set it aside.
- To a bowl add 1/3 cup tutti frutti along with 1 tsp flour.
- Mix this well and set aside. Make sure the tutti frutti bits are all coated with flour – this is to avoid tutti frutti from sinking to the bottom.
- To another mixing bowl – add 1 cup maida along with 1/2 tsp baking soda and 1 tp baking powder.
- Whisk it well and set aside.
- To a big mixing bowl – add an egg. Beat it well using a hand mixer for 2 mins – You can use hand whisk too. I used brown egg hence the deep yellow color, you can use regular white eggs too.
- Now add 1/2 cup sugar little by little and beat well.
- Beat well until pale yellow in color.
- Add 1/4 cup curd, 1 tsp vanilla essence and 2 tbsp melted butter.
- Beat it well until well combined.
- Add the flour mix.
- Use a spatula to mix it. Mix gently until no dry flour is seen.
- Add 1/4 cup milk(boiled and cooled).
- Fold in gently until combined.
- Add tutti frutti.
- Fold in gently.
- Pour the batter in the loaf pan.Sprinkle 1 tsp tutti frutti as topping.
- Bake in preheated oven at 180 deg C for 35-30 mins.Let the cake rest in the pan for 5 mins then scrap the sides then invert to demould.
- Check by inserting a skewer in the middle of the cake if it comes out clean then the cake is done its sticky then bake for few more mins.
- Cool down the cake on a wirerack atleast for 30 mins.
- Cool down the cake completely then slice the cake.
- Delicious tutti frutti cake is ready.
Video
Tutti Frutti Cake Step by Step
1.First grease the loaf pan or cake tin with melted butter or oil using a pastry brush, then lay a parchment paper and grease it well. Set it aside. I used a 8.5 X 5 inches loaf pan.
2.To a bowl add 1/3 cup tutti frutti along with 1 tsp flour.
3.Mix this well and set aside. Make sure the tutti frutti bits are all coated with flour – this is to avoid tutti frutti from sinking to the bottom.
4.To another mixing bowl – add 1 cup maida along with 1/2 tsp baking soda and 1 tp baking powder.
5.Whisk it well and set aside.
6.To a big mixing bowl – add an egg. Beat it well using a hand mixer for 2 mins – You can use hand whisk too. I used brown egg hence the deep yellow color, you can use regular white eggs too.
7.Now add 1/2 cup sugar little by little and beat well.
8.Beat well until pale yellow in color.
9.Add 1/4 cup curd, 1 tsp vanilla essence and 2 tbsp melted butter.
10.Beat it well until well combined.
11.Add the flour mix.
12.Use a spatula to mix it. Mix gently until no dry flour is seen.
13.Add 1/4 cup milk(boiled and cooled).
14.Fold in gently until combined.
15.Add tutti frutti.
16.Fold in gently.
17.Pour the batter in the loaf pan. Sprinkle 1 tsp tutti frutti as topping.
18.Bake in preheated oven at 180 deg C for 35-30 mins. Let the cake rest in the pan for 5 mins then scrap the sides then invert to demould.
19.Check by inserting a skewer in the middle of the cake if it comes out clean then the cake is done its sticky then bake for few more mins.
20.Cool down the cake on a wirerack atleast for 30 mins.
21.Cool down the cake completely then slice the cake.
22.Delicious tutti frutti cake is ready.
Delicious tutti frutti cake is ready.
Expert Tips
- You can use either use melted butter or oil. If using oil use flavourless oil.
- Always rest the cake in the pan for 5 mins before demoulding.
- Allow the cake to cool completely before cutting / slicing to get neat clean slices.
- I added vanilla essence in alternate you can use pineapple essence too.
- If you wish to avoid eggs use 1/4 cup curd or buttermilk as substitute for 1 egg.
- You can use a loaf pan or square or round pan to bake the cake. Make sure the batter is only till 1/2 or 3/4 th of the pan.
- Cake in loaf pan takes time to bake compared to the cake baked in other pans.
- Use all ingredients at room temperature including eggs.
Storing & Serving Suggestion
You can store the cake in room temperature for a day after that I recommend storing in fridge which keeps well for 3 days. You can serve the cake as such or along with a cup of tea or coffee.
FAQS
1.What is Tutti Frutti? How does it taste?
Tutti Frutti is a colourful candied fruit made from raw papaya. It has a fruity sweet taste but no flavour.
2.Can I make this eggless?
Yes you can make this Tutti Frutti Cake without eggs. You can add 1/4 cup curd to substitute for 1 egg. You can add other egg substitutes as given in eggless section.
jeyashrisuresh
cake looks very soft and yummy. romba super
♥LOVE2COOK♥
The cake indeed looks super yummy n soft dear! Loved it! 😉
Shama Nagarajan
my brother's favourite cake…looks perfect and yummy
Sayantani
perfectly soft and looks great.
RV
I can eat tutti fruiti as it is.. The cake looks moist and super delicious. Love the texture
RAKS KITCHEN
Nice clicks and looks very soft and fluffy 🙂
RAKS KITCHEN
I wish I have those fleshy tutti fruity cakes!
Swathi
Cake looks nice soft and yummy.
Aruna Manikandan
cake looks lovely dear…
Nice clicks 🙂
Subhashini
I can eat anytime and any nos of time this.Looks perfect
suma
oh yumm!! looks so good!
Satya
cake looks delicious n tempting…its my favorite ….yummy yum
swapna
lovely cake and nice clicks..yummy
Parita
I am so glad you loved the cake, thanks for the mention 🙂
Home Cooked Oriya Food
lovely cake… looks awesome…
Chaitra
mmmm surely a treat,lovely cake and great Job Sharmi
Lavi
Pretty and Perfect Tutti Frutti loaf Cake Sharmi!
Love the College work for the last pic!
Priya
Wish i grab a slice now, scrumptious cake..
Kairali sisters
Sharmilee
Lovely cake, irresistable ..
Love
Suji
suma
Looks wonderful!! I have bookmarked this too:-)
Ana Powell
Hi, I am Parita`s follower and I saw her latest post about your Blog.
Great work, awesome photos and a very delicious cake ♥
Shabitha Karthikeyan
Moist and a Lovely Loaf..
Sarah Naveen
so soft and yummy!! loved it…
Nithu
I am huge fan of tutti frutti. Looks so tempting.
Sanjeeta kk
Lovely to be here. Nice recipes. Bread looks soft and delicious. Best wishes.
Smita Srivastava
Hi
The cake looks wonderfully perfect – love the well written recipe too !!!
– Smita
@http://littlefoodjunction.blogspot.com/
Sreelekha Sumesh
Very tempting pics Sharmi:)cake looks so moist and yummy!
Sushma Mallya
Very soft and spongy cake, love tutti-fruity cakes but i do it in a different way…but loved your version as well …very beautiful clicks too
my kitchen
Perfect cake dear,Want to taste right now
RedChillies
Looks so soft and moist and reminds me of the bakery cakes we used to get in India. I wish we got Tuti Fruti here :-(.
chaitrali pathak
hey m first time here…n loved ur space…..the cake looks jst perfect. I also have my version of tutti frutti cake…u can check it out..whenever u find time…..n lovely event…hosted by you..will def. try n send some entry…
Anonymous
Perfect…!! Love to try it for sure….thanks for the recipe(idea)..i have flax seed power at home but not using it,now i will use it 🙂
Cheers,
Swati
Anonymous
Hello Sharmi,
I tried the cake, it came out very well. I followed exactly the recipe + 1/4 teaspoon of nutmeg powder. The cake burst with the nutmeg flavor. Thanks for the recipe
-koths
Sharmilee! :)
@Koths : Thanks for trying and letting me knw…glad u liked it!
Madhura
cake looks lovely . Just 2TBSp butter for 2 cups of flour , is it enough? i would like to try this out as it looks really tempting.
deepa
only 2 tbsp butter you used for the recipe?
planning to make this and from where you got tutti frutti?
Sharmilee! :)
@Deepa: Yes I used only 1tbsp butter and the cake was soft n spongy.Do give a try…tutti fruiti is available at main super markets like spencers daily, fresh etc.Or dont strain much, take urself to Nuts & Spices and am sure u'l get it there!
deepa
thanks sharmi.but i live in US , shall i use the std US measurement cups to make this cake.eagerly waiting….
Sharmilee! :)
@Deepa:Oh then I think getting tutti frutti there is not at all a big deal….and abt the cup measurements the cup I used here measures 100gm(1cup that I've mentioned in the recipe) and I baked in a medium sized bread loaf tin.Whatever pan u use make sure you pour the batter only to half level of the cake pan else the center part will take more time to bake else select a pan accordingly.
shakti
pls tell me what is flax seed powder and where will i get it ur cake looks ausome im sure ill try it if i get flax seed powder
Sharmilee! :)
@Shakthi : Flax seed powder is an egg substitute…I got mine in nuts and spices…if u r not able to spot it out, go ahead baking with eggs….Without flax seed powder the cake will need 2 eggs in total
Anonymous
hi sharmilee….u hv got amazing receipes here…i tried ur moist chocolate cake (with no eggs n butter) but mine dint turn out too well….i followed ur receipe as it is n still it was a failure….can u suggest me what dimensions of cake pans/loafs i shud buy ( which sizes r most commonly used) like in this receipe u hv mentioned that the pan shud be filled till half-way mark….what sizes u hv at home which r commonly used …plz help
Sharmilee! :)
@Anonymous : You can get a basic bread loaf pan and a round pan(size get it in medium) and make sure the batter is always to 1/2 or slightly 3/4 to the pan not more or not less. Hope this helps!
Kalpana Sareesh
Sharmi can u pls lemme know whr to get bread loaf pan.. i want tis shape.. n cld not get it..
Sharmilee! :)
@Kalpana : If you are in Chennai, try in Santosh super stores in Annanagar I got mine there…almost all my tins are from there only 🙂
Kalpana Sareesh
Thanks a lot Sharmi..will sure visit the place..this weekend..because am going mad on seeing this tutti frutti cake n cant wait to try it..
Anonymous
i have tried the cake and it did come out well but with a little bitter taste what might have gone wrong pls tell me
Sharmilee! :)
Did you use flax seeds powder or eggs?
Anonymous
hi
Recently i came across your blog .i liked your blog so much that i have tried already two of your recipes. it came out well.i tried this cake but got messed up.i ignored the cup measurement and followed your gm measurement. i took 300gms of flour and sugar one tsp of baking soda and 2 tsp of baking powder . my cake initially raised very well but after some time it flattened. can you suggest where i went wrong?
Sharmilee! :)
Oh I am really not sure of the issue you had faced….Did the cake cook inside or?
Anonymous
Iam a regular follower of your blog… U make my daily cooking easy thanks a lot
I got a OTG aftr seeing ur baking recipies , the same company lik yours,same measuring cups,tin so that it would be easy for me to try.
this is the first cake im trying and i did not get a runny batter lik yours it was lil thick also the cake got burnt and hard:(
pls help me out
also jus confirm me if i have to use those pink cups for maida?or some other cups
Pavithra
Ramjee
Hi,
Please clarify a few doubts.
1)Will I be able to make this into cupcakes?
2) Will it cook at the same temp and time mentioned for the cake ?
3) I noticed some people having issues with measurements. If I cannot make it as cupcakes, I want to make it as a cake tomorrow morning. I live in u.s. Please let me know whether I can follow the u.s. cup measurements.
crossing my fingers and hoping u get a chance to reply soon…
Thanks,
Anusha
Sharmilee! :)
@Pavithra: I use the same measuring cups for all my bakes….I am not sure what went wrong as the batter is runny in pouring consistency.Next time when I make it, will surely update it with stepwise so that it will be easy.
Sharmilee! :)
@Anusha: 1. Yes you can
2. I am really not sure but guess temperature can be same but timing has to be reduced as all cupcakes bake in 15-20mins time
3.Yes you can use the US cup measurements..guess ur 1 cup will also be 250ml
Anusha
Hi,
I made the cake today.It did not cook in the middle and when I poked to check after 30 mins, fell in. I covered it with aluminium foil so that the top would not get burnt and continued to bake it for an additional fifteen minutes. It baked correctly even though it sunk. I used the egg replacer powder for this. Do you think that was what made the difference ? I also noticed that my batter was very very thick. Seeing your batter and notes, I added a couple of tbs extra milk to make it a bit less thick. It was not a total flop but I would like to know what I did wrong so that I can learn. Also I added Vanilla extract instead of vanilla essence (being a novice baker, thought they were the same)and so my cake is brown 🙂
Thanks,
Anusha
Sharmilee! :)
@Anusha : Vanilla extract is not an issue it is just flavour and gives a slight color variation. I am not really sure what went wrong….but sure the flax powder was not making the diff as I've tried both ways and have been successful.
Anusha
Hi,
I did not use flax seed powder, used Ener-g egg replacer product.
http://www.vitacost.com/ener-g-egg-replacer?csrc=GPF-PA-075119124480&ci_sku=075119124480&ci_gpa=pla&ci_kw={keyword}
Like I said, the cake is not a total flop. It still cooked, is delicious inspite of falling in and you are right the vanilla just gives it an extra flavour. My baking soda and baking powder are new, so I just wanted to know what else can make a cake fall in when poked to check ? Also, like I said, my batter was too thick inspite of following exact measurements. I cannot make out why ! sorry for the extra questions… am just trying to learn …
Also, I made your oats&nuts fudge bar… yum !!! and I am going to try your cumin cookies next !!!
Thanks,
Anusha
Anonymous
Hi sharmi,
You have amazing recipes.. Till now i followed ginger cookies.It was good hit. Today i tried TuttiFrutti cake. But it didn't cook on the down part. I followed your recipe step by step.. But still don't know what was the mistake. I used two eggs, no flax powder.. Can you let me know wht cud go wrong.. Thanks for your patience.
Sharmilee! :)
@Anusha: If it is uncooked it might fall down , if the batter is not of proper consistency the cake might sink in the middle.
@Anon : Not really sure what went wrong…I doubt with the consistency of the batter.
shabana
hai sharmilee i tried this cake it turned out great,u changed the recipe from 1/2 cup butter to 2 tbsp yet the cake turned out super soft and moist,how can u you do all this and call yourself a begginer in baking?you are such a humble person..I have posted the result of ur recipe in my blog plz have a look at it and leave me ur precious comments 🙂
Anonymous
hello,
can u pls tell me which measuring cup u have used?my cup is 1 cup=250ml….can i use this 1cup of measurment?
and i guess 2 cups of flour means batter will also be much..so have u used 2 loaf pans?
regards
Sharmilee! :)
@Anon : Yes my 1 cup is also 250 ml, I used my breadloaf pan, and for the above measure the batter was was little above 1/2 of the tin so it was fine for me.It all depends on the size of ur pan, so decide accordingly. Hope this helps!
Siri
Sharmi, I am gonna try this tutti frutti cake this weekend. I will let you know how it turned out 🙂
Siri
Sharmilee! :)
@Siri : Sure do try waiting to hear from you 🙂
ginny
Hi:)
The cake looks yummy:)
I have a lot of questions for you though.
Can i substitute both the eggs with flaxseed?
Also plz can u tell me these conversions?-
1 tablespoon flaxseed= ? grams
1 tablespoon butter= ? grams or ml
1 tablespoon water=? grams or ml
Sharmilee! :)
@Ginny : Yes you can substitute both the eggs with flaxseed powder. But I am not very sure of tbsp conversions in gms but for ml please check the side bar for the 'cup and spoon measures' table. Hope this helps!
jayasri ramani
Hi Sharmi.,today i made this cake. yummy and fluffy .Instead of egg, i used 2 tbsp flaxseed whole meal ,with 6 tbsp of warm water. other all the ingredients are same as per u mentioned. It came out very well. Thanks for ur wonderful receipe .
Lavanya Muralidharan
what a lovely cake……
Archana
hey sharmilee, cake came out yum yum yum…..so so soft n loved it, but the outer cover came out slightly hard. rest all came out yummmmmmmy thanks a lottt for d recipe
Unknown
Looks great, surely going to try it!
Banhi Basu
Hello Sharmilee,
I have been a regular visitor on this blog and have tried out many of your recipes with great results.
However, with this one, when I added milk to the butter-sugar-egg-flaxseed water mix, the milk started curdling.
I threw it away and started afresh, this time with 2 eggs instead of flaxseed. Even this time, I could sense some curdling but I proceeded with the recipe nonetheless.
The cake rose nicely but like Anonymous above, it quickly flattened out in the middle. After cutting, I realised that it hasn't cooked nicely in the middle bottom, although nothing was sticking on the toothpick.
Any ideas why this may have happened? Is this curdling normal?
Thanks in advance!
SHARMILEE J
Not really sure why this happens….I have made this cake many times and havent faced this pblm…so couldnt figure out why this happens…sorry couldnt help u in this regard..
Divya
Hi Sharmilee, I just loved your receipe, gonna try this weekend.
@Banhi Basu – I have experienced the same problem with some of the cake receipes before, This is due to baking time of your oven, you can increase the baking time more than the suggested time in receipe, this will be solved. As ovens have slight temperature variation..you need to find out your baking time (take into account your baking tin shape and size as well) ….
flora
Hi Sharmilee, The pics are looking really tempting but can we make this cake eggless?
RJ Imsai Arasi - Ophe
hi, i tried this cake today for my husband's birthday. he liked it a lot. thank u so much 🙂
Divya Biju
Cake looks so yummy n Perfect ..Just as your Cliks…:)
Divya Biju
It looks yummy n Perfect..just like your Cliks.. 🙂
sivagamy agri
very nice cake.what is the time to do in microwave oven.please clarify
SHARMILEE J
If you have microwave convection mode then try with the same temperature may be check 5-7mins before the actual timing and then proceed.
Jeyashree
Hi.. I have been reading all your posts regularly and trying them too.. Thanks to you..
Can you please let me know where to buy baking soda and if possible the brand also?
SHARMILEE J
I buy from a supermarket here and its their own brand……….
Sheela Fernandes
Can i use this recipe as is to bake muffins instead of a cake?
SHARMILEE J
Yes you can
deepti malhotra
This recipe messed up, I tried twice. Burnt from the top and uncooked(wet) from the inside. what could be the cause of this situation. Is quantity 2 tbsp of baking powder is more or wet ingredients(milk) are poured more?
SHARMILEE J
It is 2 tsp baking powder….Not really sure what went wrong Deepti, may be oven settings?!
Shobana Franklin
I tried this cake today. It came out well. It was less sweet. I did for 1/2 the quantity you have done here so used 3/4 cup of sugar. Maybe if I add 1 cup it will be good. I do check your blog often. Thank you for the wonderful recipes.
Shobana Franklin
sharmi
Cake was good but lacked flavor!!!! Can I use any substitutes for vanilla..
SHARMILEE J
Add good quality vanilla essence for flavour
Archana Priya
Regular follower of your insta feeds and blog.tried this cake and came out too good..just few doubts do i have to strain(filter)the gel from flax seed powder mix? And how to get such brown caramelized top?
SHARMILEE J
No I didnt strain it, added it as such
Chadive Sindhura
Thanks for the recipe ..cake came out really well …
Unknown
Hi Sharmi
I tried this cake today. It was super soft and very tasty. It rose really well n was a instant hit.I actually wanted to try it because the quantity of butter was very less. Thank you !