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    You are here: Home / RandomPosts / Tutti Frutti Cake

    Tutti Frutti Cake

    Last Updated On: Dec 11, 2024 by Sharmilee J

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    Tutti Frutti Cake is a soft delicious cake made using flour, tutti frutti, butter, sugar and flavorings. This Tutti Frutti Cake is a simple, no fail cake that is a must try at home for its taste. Learn to make Tutti Frutti Cake with step by step pictures and video.

    tutti frutti cake served in a plate

    Tutti Frutti Cake is a very tasty cake that you can have for snack time or with a cup of tea or coffee. I should say this is one of 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 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 cake is one of my most successful bakes in the recent days. It uses the star ingredient named Tutti Frutti which is a colorful 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 neighbors, family and friends, hubby and kids love it too. I have baked this cake for a friends kid who loves tutti frutti and she loved it so much.

    tutti frutti cake served in a plate

    Tutti Frutti Cake Video

    Tutti Frutti Cake Short Video

    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 tablespoon flax seed meal mixed with 3 tablespoon 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 substitutions but with curd and butter milk as egg substitutes I’ve got great results.

    tutti frutti cake

    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 – You can use brown egg or regular white egg based on it the color of the cake may slightly differ.
    • Yogurt – I used thick homemade curd, you can store bought yogurt too.
    • Milk – Use boiled cooled milk.
    • Butter – You can use melted butter or oil for this cake, both works great.
    • Leavening Agents – Both baking powder and baking soda are used for this cake.
    tutti frutti cake ingredients

    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 teaspoon flour.

    3.Mix this well and set aside. Make sure the tutti frutti is 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 teaspoon baking soda and 1 teaspoon 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 minutes – You can use hand whisk 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 teaspoon vanilla essence and 2 tablespoon 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 teaspoon tutti frutti for topping.

    18.Bake in preheated oven at 180 deg C for 30-35 minutes or until a tooth pick inserted in the center comes out clean. Let the cake rest in the pan for 5 minutes then scrap the sides then invert to demold.

    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 wire rack at least for 30 minutes.

    21.Cool down the cake completely then slice the cake.

    22.Delicious tutti frutti cake is ready.

    Serve the cake warm or store in airtight container and enjoy later.

    tutti frutti cake served in a white plate

    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 minutes before de molding.
    • 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.

    Serving and Storage 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.

    tutti frutti cake served in a plate

    If you have any more questions about this Tutti Frutti Cake Recipe do mail me at sharmispassions@gmail.com. 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.

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    Tutti Frutti Cake Recipe

    Tutti Frutti Cake is a soft delicious cake made using flour, tutti frutti, butter, sugar and flavorings. This Tutti Frutti Cake is a simple, no fail cake that is a must try at home for its taste. Learn to make Tutti Frutti Cake with step by step pictures and video.
    Prep Time15 minutes mins
    Cook Time25 minutes mins
    Total Time40 minutes mins
    Servings8 slices
    AuthorSharmilee J

    Ingredients

    • 1 cup maida
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 cup granulated sugar
    • 1/3 cup tutti fruitti + 1 teaspoon to sprinkle
    • 1 no egg at room temperature
    • 2 tablespoon melted butter
    • 1/4 cup milk
    • 1/4 cup curd
    • 1 teaspoon 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 teaspoon 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 teaspoon 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 minutes – You can use hand whisk 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 teaspoon vanilla essence and 2 tablespoon 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 teaspoon tutti frutti as topping.
    • Bake in preheated oven at 180 deg C for 30-35 minutes or until a tooth pick inserted in the center comes out clean. Let the cake rest in the pan for 5 minutes then scrap the sides then invert to demold.
    • 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

    Nutrition Facts
    Tutti Frutti Cake Recipe
    Amount Per Serving (40 g)
    Calories 224 Calories from Fat 45
    % Daily Value*
    Fat 5g8%
    Saturated Fat 3g19%
    Trans Fat 0.1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 2g
    Cholesterol 31mg10%
    Sodium 270mg12%
    Potassium 97mg3%
    Carbohydrates 37g12%
    Fiber 2g8%
    Sugar 9g10%
    Protein 5g10%
    Vitamin A 165IU3%
    Vitamin C 0.4mg0%
    Calcium 119mg12%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Filed Under: Cakes, Cakes with eggs, Christmas, RandomPosts, Recently Updated

    Reader Interactions

    Comments

    1. jeyashrisuresh

      July 17, 2010 at 2:58 am

      cake looks very soft and yummy. romba super

      Reply
    2. ♥LOVE2COOK♥

      July 17, 2010 at 3:04 am

      The cake indeed looks super yummy n soft dear! Loved it! 😉

      Reply
    3. Shama Nagarajan

      July 17, 2010 at 3:52 am

      my brother's favourite cake…looks perfect and yummy

      Reply
    4. Sayantani

      July 17, 2010 at 4:01 am

      perfectly soft and looks great.

      Reply
    5. RV

      July 17, 2010 at 4:09 am

      I can eat tutti fruiti as it is.. The cake looks moist and super delicious. Love the texture

      Reply
    6. RAKS KITCHEN

      July 17, 2010 at 4:40 am

      Nice clicks and looks very soft and fluffy 🙂

      Reply
    7. RAKS KITCHEN

      July 17, 2010 at 4:40 am

      I wish I have those fleshy tutti fruity cakes!

      Reply
    8. Swathi

      July 17, 2010 at 4:42 am

      Cake looks nice soft and yummy.

      Reply
    9. Aruna Manikandan

      July 17, 2010 at 7:42 am

      cake looks lovely dear…
      Nice clicks 🙂

      Reply
    10. Subhashini

      July 17, 2010 at 8:55 am

      I can eat anytime and any nos of time this.Looks perfect

      Reply
    11. suma

      July 17, 2010 at 10:17 am

      oh yumm!! looks so good!

      Reply
    12. Satya

      July 17, 2010 at 12:33 pm

      cake looks delicious n tempting…its my favorite ….yummy yum

      Reply
    13. swapna

      July 17, 2010 at 12:53 pm

      lovely cake and nice clicks..yummy

      Reply
    14. Parita

      July 17, 2010 at 1:16 pm

      I am so glad you loved the cake, thanks for the mention 🙂

      Reply
    15. Home Cooked Oriya Food

      July 17, 2010 at 1:51 pm

      lovely cake… looks awesome…

      Reply
    16. Chaitra

      July 17, 2010 at 2:50 pm

      mmmm surely a treat,lovely cake and great Job Sharmi

      Reply
    17. Lavi

      July 17, 2010 at 5:16 pm

      Pretty and Perfect Tutti Frutti loaf Cake Sharmi!
      Love the College work for the last pic!

      Reply
    18. Priya

      July 18, 2010 at 3:04 pm

      Wish i grab a slice now, scrumptious cake..

      Reply
    19. Kairali sisters

      July 19, 2010 at 12:50 am

      Sharmilee
      Lovely cake, irresistable ..

      Love
      Suji

      Reply
    20. suma

      July 19, 2010 at 1:24 pm

      Looks wonderful!! I have bookmarked this too:-)

      Reply
    21. Ana Powell

      July 19, 2010 at 2:46 pm

      Hi, I am Parita`s follower and I saw her latest post about your Blog.
      Great work, awesome photos and a very delicious cake ♥

      Reply
    22. Shabitha Karthikeyan

      July 19, 2010 at 4:26 pm

      Moist and a Lovely Loaf..

      Reply
    23. Sarah Naveen

      July 20, 2010 at 2:46 pm

      so soft and yummy!! loved it…

      Reply
    24. Nithu

      July 20, 2010 at 9:40 pm

      I am huge fan of tutti frutti. Looks so tempting.

      Reply
    25. Sanjeeta kk

      July 21, 2010 at 4:09 am

      Lovely to be here. Nice recipes. Bread looks soft and delicious. Best wishes.

      Reply
    26. Smita Srivastava

      July 21, 2010 at 5:46 am

      Hi
      The cake looks wonderfully perfect – love the well written recipe too !!!

      – Smita
      @http://littlefoodjunction.blogspot.com/

      Reply
    27. Sreelekha Sumesh

      July 21, 2010 at 8:20 am

      Very tempting pics Sharmi:)cake looks so moist and yummy!

      Reply
    28. Sushma Mallya

      July 21, 2010 at 8:39 am

      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

      Reply
    29. my kitchen

      July 22, 2010 at 3:23 am

      Perfect cake dear,Want to taste right now

      Reply
    30. RedChillies

      July 24, 2010 at 12:24 pm

      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 :-(.

      Reply
    31. chaitrali pathak

      August 02, 2010 at 4:02 pm

      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…

      Reply
    32. Anonymous

      August 09, 2010 at 11:53 am

      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

      Reply
    33. Anonymous

      August 26, 2010 at 11:42 pm

      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

      Reply
    34. Sharmilee! :)

      August 28, 2010 at 10:54 am

      @Koths : Thanks for trying and letting me knw…glad u liked it!

      Reply
    35. Madhura

      August 29, 2010 at 5:24 pm

      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.

      Reply
    36. deepa

      September 07, 2010 at 11:50 pm

      only 2 tbsp butter you used for the recipe?
      planning to make this and from where you got tutti frutti?

      Reply
    37. Sharmilee! :)

      September 08, 2010 at 1:26 am

      @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!

      Reply
    38. deepa

      September 09, 2010 at 4:38 pm

      thanks sharmi.but i live in US , shall i use the std US measurement cups to make this cake.eagerly waiting….

      Reply
    39. Sharmilee! :)

      September 09, 2010 at 4:50 pm

      @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.

      Reply
    40. shakti

      December 06, 2010 at 1:56 pm

      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

      Reply
    41. Sharmilee! :)

      December 06, 2010 at 2:18 pm

      @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

      Reply
    42. Anonymous

      December 05, 2011 at 6:34 am

      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

      Reply
    43. Sharmilee! :)

      December 05, 2011 at 6:44 am

      @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!

      Reply
    44. Kalpana Sareesh

      December 14, 2011 at 7:55 am

      Sharmi can u pls lemme know whr to get bread loaf pan.. i want tis shape.. n cld not get it..

      Reply
    45. Sharmilee! :)

      December 14, 2011 at 7:59 am

      @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 🙂

      Reply
    46. Kalpana Sareesh

      December 14, 2011 at 4:51 pm

      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..

      Reply
    47. Anonymous

      January 16, 2012 at 8:20 am

      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

      Reply
      • Sharmilee! :)

        January 16, 2012 at 8:26 am

        Did you use flax seeds powder or eggs?

        Reply
      • Anonymous

        January 23, 2012 at 2:02 pm

        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?

        Reply
      • Sharmilee! :)

        January 23, 2012 at 2:22 pm

        Oh I am really not sure of the issue you had faced….Did the cake cook inside or?

        Reply
    48. Anonymous

      March 29, 2012 at 6:12 pm

      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

      Reply
    49. Ramjee

      March 30, 2012 at 1:34 am

      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

      Reply
    50. Sharmilee! :)

      March 30, 2012 at 2:11 am

      @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.

      Reply
    51. Sharmilee! :)

      March 30, 2012 at 2:13 am

      @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

      Reply
    52. Anusha

      March 31, 2012 at 1:41 am

      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

      Reply
    53. Sharmilee! :)

      March 31, 2012 at 2:08 am

      @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.

      Reply
    54. Anonymous

      April 09, 2012 at 9:41 am

      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.

      Reply
    55. Sharmilee! :)

      April 09, 2012 at 9:53 am

      @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.

      Reply
    56. shabana

      April 09, 2012 at 12:18 pm

      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 🙂

      Reply
    57. Anonymous

      April 19, 2012 at 11:29 am

      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

      Reply
    58. Sharmilee! :)

      April 19, 2012 at 1:05 pm

      @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!

      Reply
    59. Siri

      July 19, 2012 at 8:24 am

      Sharmi, I am gonna try this tutti frutti cake this weekend. I will let you know how it turned out 🙂

      Siri

      Reply
    60. Sharmilee! :)

      July 19, 2012 at 9:58 am

      @Siri : Sure do try waiting to hear from you 🙂

      Reply
    61. ginny

      July 28, 2012 at 5:22 pm

      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

      Reply
    62. Sharmilee! :)

      July 28, 2012 at 5:39 pm

      @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!

      Reply
    63. jayasri ramani

      September 03, 2012 at 8:18 am

      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 .

      Reply
    64. Lavanya Muralidharan

      September 22, 2012 at 10:43 am

      what a lovely cake……

      Reply
    65. Archana

      September 25, 2012 at 1:21 pm

      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

      Reply
    66. Unknown

      June 02, 2013 at 12:45 am

      Looks great, surely going to try it!

      Reply
    67. Banhi Basu

      June 21, 2013 at 4:47 am

      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!

      Reply
      • SHARMILEE J

        June 21, 2013 at 8:05 am

        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..

        Reply
      • Divya

        January 08, 2016 at 1:16 pm

        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) ….

        Reply
    68. flora

      November 23, 2013 at 12:39 pm

      Hi Sharmilee, The pics are looking really tempting but can we make this cake eggless?

      Reply
    69. RJ Imsai Arasi - Ophe

      December 22, 2013 at 8:28 pm

      hi, i tried this cake today for my husband's birthday. he liked it a lot. thank u so much 🙂

      Reply
    70. Divya Biju

      June 17, 2014 at 9:26 am

      Cake looks so yummy n Perfect ..Just as your Cliks…:)

      Reply
    71. Divya Biju

      June 17, 2014 at 9:28 am

      It looks yummy n Perfect..just like your Cliks.. 🙂

      Reply
    72. sivagamy agri

      December 22, 2014 at 6:44 am

      very nice cake.what is the time to do in microwave oven.please clarify

      Reply
    73. SHARMILEE J

      December 23, 2014 at 11:58 am

      If you have microwave convection mode then try with the same temperature may be check 5-7mins before the actual timing and then proceed.

      Reply
    74. Jeyashree

      December 24, 2014 at 7:52 am

      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?

      Reply
      • SHARMILEE J

        December 25, 2014 at 4:55 pm

        I buy from a supermarket here and its their own brand……….

        Reply
    75. Sheela Fernandes

      December 08, 2015 at 7:56 am

      Can i use this recipe as is to bake muffins instead of a cake?

      Reply
      • SHARMILEE J

        December 13, 2015 at 2:32 pm

        Yes you can

        Reply
    76. deepti malhotra

      December 13, 2015 at 5:27 pm

      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?

      Reply
      • SHARMILEE J

        December 20, 2015 at 12:26 pm

        It is 2 tsp baking powder….Not really sure what went wrong Deepti, may be oven settings?!

        Reply
    77. Shobana Franklin

      December 18, 2015 at 10:45 am

      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

      Reply
    78. sharmi

      February 11, 2016 at 8:18 am

      Cake was good but lacked flavor!!!! Can I use any substitutes for vanilla..

      Reply
      • SHARMILEE J

        February 11, 2016 at 2:52 pm

        Add good quality vanilla essence for flavour

        Reply
    79. Archana Priya

      April 27, 2016 at 6:10 am

      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?

      Reply
      • SHARMILEE J

        April 27, 2016 at 2:22 pm

        No I didnt strain it, added it as such

        Reply
    80. Chadive Sindhura

      July 05, 2016 at 10:21 am

      Thanks for the recipe ..cake came out really well …

      Reply
    81. Unknown

      October 02, 2016 at 5:10 pm

      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 !

      Reply
    5 from 6 votes (6 ratings without comment)

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