This Eggless Tutti Frutti Cake is buttery, tender, moist, delicious, and studded with candied fruits and nuts! It is a bakery-style Indian tea cake that does not require frosting and can be a great addition to festive recipes.
The Eggless Tutti Frutti Cake recipe is easy, and the batter comes together fairly quickly. It requires a pantry staple baking ingredients with some candied fruits and nuts.
What Is Tutti Frutti?
Tutti Frutti is nothing but candied fruits and usually refers to candied raw papaya. These colored confectionaries are primarily used in baked goods, such as biscuits, cakes, bread, etc. It is also used as a topping for some ice cream flavors or as a sweet filling in paan (a mouth freshener). I have already posted a few recipes using tutti frutti, Tutti Frutti Bread (Eggless) / Eggless Fruit Bread, Custard Powder Cake (Eggless), and Karachi Biscuits / Eggless Fruit Biscuits.
About Eggless Tutti Frutti Cake
Tutti Frutti Cake is quite famous in India and is available in bakeries as well as in grocery stores. It is known as fruit cake from the famous Britannia brand in grocery stores. However, baking the cake at home and having it fresh is delectable.
Making the cake is easy, and whipping up the batter is straightforward. Like my many other cake recipes, this one also does not need an electric mixer.
This bakery-style tutti frutti cake is buttery, moist, and full of candied fruits and nuts. It has lovely vanilla, orange, and pineapple flavors. I like to add nuts to this cake to balance the taste of tutti frutti and to have some crunch in each bite.
You can skip adding the zest if you do not have oranges. Or, add lemon zest instead. Another way to add citrus flavor is to add a few drops of orange or lemon extract.
Somehow, the pineapple flavor goes perfectly well with candied fruits. So, I have added pineapple extract, but again, if you do not have it, skip it.
Why You Will Love This Cake
- The cake is eggless and vegetarian.
- It is moist, buttery, tender, and delicious.
- Each bite is full of candied fruits and nuts.
- Eggless Tutti Frutti Cake is perfect for festivals.
- It can be a quick dessert at any time.
- The cake tastes delicious with tea or coffee.
Ingredients
- All-Purpose Flour: I have used unbleached all-purpose flour, and I recommend using the same.
- Cornstarch: It makes the cake tender and improves the texture.
- Baking Powder and Baking Soda: They both are required as leavening agents for this cake.
- Salt: It adds a pleasant contrast to a sweet cake.
- Butter: I highly prefer this fruit cake with butter over oil. Butter beautifully Pairs with candied fruits and nuts and provides a delicious buttery flavor to the cake. Use unsalted and melted butter. But, if you prefer to make the cake with oil, replace the melted butter with the same amount of oil.
- Sour Cream or Yogurt: It makes the cake tender and moist. I have used sour cream, but if you do not have it, use the same amount of plain yogurt. However, make sure to use thick yogurt and avoid watery yogurt. Bring the sour cream or yogurt to room temperature before using it for the recipe.
- Sugar: Use white granulated sugar. I added one cup of sugar, which makes this cake perfectly sweet. However, you can reduce the sugar to 175g for a slightly less sweet cake.
- Milk: It moistens the cake, and use whole or full-fat dairy for the best results. Also, bring the milk to room temperature before using it for the recipe.
- Tutti Frutti: Tutti frutti is nothing but candied fruits and is easily available in Indian stores or many North American grocery stores. In some stores, you may find candied fruits with candied peels, which you can also use.
- Cashews and Almonds: I have added finely chopped almonds and cashews to provide a crunch and nutty but delicate flavor to the cake. But if you prefer the cake without nuts, you can skip them.
- Vanilla Extract: Use pure vanilla for the best flavors.
- Pineapple Extract: I love adding tropical flavor to this fruit and nut cake. However, you can skip it or instead use lemon or orange extract.
- Orange Zest: Orange zest provides a refreshing flavor to the cake and goes well with candied fruits and nuts. Instead of orange zest, you can add lemon zest as well.
Step-by-Step Directions
- Preheat the oven to 350°F (180°C).
- Grease and line an 8-inch round cake pan with parchment paper.
- Sift the flour, cornstarch, baking powder, baking soda, and salt in a large bowl and whisk until well combined.
- Add tutti frutti and chopped nuts to the flour mixture and mix gently.
- Add melted butter, sour cream, sugar, orange zest, vanilla, and pineapple extract in a medium bowl.
- Whisk well until everything is well combined, and the mixture is smooth.
- Add milk and whisk well until everything is well combined and the mixture is smooth.
- Add wet ingredients to the dry and mix to incorporate everything well; do not overmix.
- Transfer the batter to the prepared baking pan.
- Top it with tutti frutti and chopped nuts if desired.
- Bake for 45-55 minutes or until a skewer inserted in the center comes out clean.
- Because every oven is different, keep an eye on the cake after 40 minutes of baking.
- If the top of the cake is browning too quickly, after 45 minutes, loosely cover the pan with aluminum foil and continue baking.
- Remove the pan from the oven and transfer to a wire rack.
- Let the cake cool completely in the pan before removing and slicing.
Baking The Cake
This cake takes approximately 50-55 minutes of baking. So, after 40-45 minutes, the cake top may brown too quickly. In that case, remove the cake from the oven and loosely cover it with aluminum foil. Place it back into the oven and continue baking.
Storing Suggestions
- This cake will be kept tightly covered at room temperature for three days.
- Store the leftover cake in the fridge in an air-tight container for up to a week.
Helpful Tips
- Measurements: Make sure to measure the ingredients correctly. For the best result, use a kitchen scale to weigh the ingredients if you have one.
- Butter: Use unsalted and melted butter for this cake. However, you can also use the same amount of oil or half butter and half oil for this cake.
- Sour Cream: I have used sour cream as I always have it in my fridge. But you can use homemade or store-bought plain yogurt for the recipe. Also, use full-fat sour cream or yogurt for the best results. If you use yogurt, do not use the watery part and use only thick yogurt.
- Sugar: This cake is perfectly sweet to our taste. But if you prefer it to be less sweet, add 175g of sugar.
- Milk: Use whole milk for the rich texture, if possible, and bring it to room temperature before using it for the recipe.
- Mixing The Batter: Do not overmix the batter to get a soft and tender cake.
- Cool The Cake: Allow the cake to cool completely in the pan before removing and slicing.
More Indian-Style Cakes
You May Like More Eggless Cakes
- Eggless Vanilla Cake (Soft and Moist)
- Eggless Coffee Cake
- Orange Almond Cake (Eggless)
- Eggless Chocolate Cake (Super Moist)
- Blueberry Almond Cake (Eggless)
Recipe Card
Eggless Tutti Frutti Cake (Bakery-Style)
Ingredients
- 2 cups (240g) all-purpose flour
- 2 tablespoon (20g) cornstarch
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (120g) tutti frutti (candied fruits)
- 3 tablespoon chopped almonds
- 3 tablespoon chopped cashews
- ½ cup (114g) unsalted butter melted
- 1 cup (200g) granulated sugar
- ½ cup (120g) sour cream
- 2 teaspoon orange or lemon zest
- 1 teaspoon vanilla extract
- ¼ teaspoon pineapple extract
- 1 cup (240ml) milk
Instructions
- Preheat the oven to 350°F (180°C). Grease and line an 8-inch round cake pan with parchment paper.
- Sift the flour, cornstarch, baking powder, baking soda, and salt in a large bowl and whisk until well combined.
- Add tutti frutti and chopped nuts to the flour mixture and mix gently.
- Whisk melted butter, sour cream, sugar, orange zest, vanilla, and pineapple extract in a medium bowl until everything is well combined and the mixture is smooth.
- Add milk to this wet mixture and whisk well to incorporate.
- Add wet ingredients to the dry and mix to incorporate everything well; do not overmix.
- Transfer the batter to the prepared baking pan. Top it with tutti frutti and chopped nuts if desired.
- Bake for 45-55 minutes or until a skewer inserted in the center comes out clean. Because every oven is different, keep an eye on the cake after 40 minutes of baking. If the top of the cake is browning too quickly, loosely cover the pan with aluminum foil and continue baking.
- Remove the pan from the oven and transfer to a wire rack. Let the cake cool completely in the pan before removing and slicing.
Storing Suggestions
- This cake will be kept tightly covered at room temperature for three days.
- Store the leftover cake in the fridge in an air-tight container for up to a week.
Notes
- Measurements: Make sure to measure the ingredients correctly. For the best result, use a kitchen scale to weigh the ingredients if you have one.
- Butter: Use unsalted and melted butter for this cake. However, you can also use the same amount of oil or half butter and half oil for this cake.
- Sour Cream: I have used sour cream as I always have it in my fridge. But you can use homemade or store-bought plain yogurt for the recipe. Also, use full-fat sour cream or yogurt for the best results. If you use yogurt, do not use the watery part and use only thick yogurt.
- Sugar: This cake is perfectly sweet to our taste. But if you prefer it to be less sweet, add 175g of sugar.
- Milk: Use whole milk for the rich texture, if possible, and bring it to room temperature before using it for the recipe.
- Mixing The Batter: Do not overmix the batter to get a soft and tender cake. Cool The Cake: Allow the cake to cool completely in the pan before removing and slicing.
Nutrition (Approximate Values)
Thanks for coming! Let me know what you think.