This eggless tutti frutti cake is the ultimate treat that tastes just like the ones you find in Indian bakeries—soft, moist, and delicately sweet, with colorful bits of tutti frutti scattered throughout every bite. The texture is light and fluffy, making it a perfect companion to a hot cup of chai or coffee.
Growing up, this was my absolute favorite cake. Its nostalgic aroma would fill the kitchen, reminding me of birthday parties, family get-togethers, and Sunday evenings. Even today, this is the only recipe I turn to whenever I crave those comforting, bakery-style flavors from childhood.
What makes this Tutti Frutti Cake version so special is that it’s completely eggless yet bakes up incredibly tender and moist every single time. The bright, jewel-like tutti frutti pieces not only add a delightful fruity flavor but also make the cake visually cheerful and festive—ideal for celebrations or just to brighten up your day.
Whether you’re baking it for kids, serving it during tea-time, or gifting it during festivals, this Tutti Frutti Cake is sure to become a go-to in your home just as it is in mine. One bite and you’ll know why it has stood the test of time in my kitchen.
About This Tutti Frutti Cake Recipe
Fuss-Free & Beginner-Friendly:
This tutti frutti cake is incredibly easy to make—even if you’re new to baking! You don’t need any fancy equipment or ingredients. Just whisk the dry and wet ingredients separately, combine them gently, fold in flour-coated tutti frutti, and pop it in the oven. That’s it! No complex steps or techniques required.
Versatile & Customizable:
Think of this as your go-to base recipe for eggless vanilla cake. While tutti frutti adds a nostalgic and fruity charm, you can easily customize it based on your preference. You can easily replace the tutti frutti with other mix-ins like chopped nuts, dried cranberries, raisins, or chocolate chips to create different flavor combinations. You can also play with flavor by adding cardamom, rose, almond, or citrus zest to the batter. (See more ideas in the Tips section below.)
Delicious Taste & Irresistible Texture:
- Ultra-soft, fluffy, and moist with a perfect golden crust
- Delicate, fluffy crumb that effortlessly melts on the tongue.
- Balanced sweetness—not overly sugary like traditional Indian sweets
- Classic vanilla aroma with sweet fruity bursts from the tutti frutti
- Each slice is colorful, vibrant, and full of flavor
This Tutti Frutti Cake pairs beautifully with a hot cup of tea or coffee, making it a perfect teatime snack or festive dessert. Whether you’re baking it for holidays, birthdays, or simply to satisfy your sweet tooth, this eggless tutti frutti cake never fails to impress.
Ingredient Notes:
- Tutti Frutti: In Indian baking, tutti frutti refers to colorful candied papaya bits, often dyed in vibrant shades of red, green, yellow, and orange. These sweet jewels not only add a festive pop of color but also bring a subtle chewiness to every bite. You’ll easily find them in any Indian grocery store, especially around the festive season.
- Substitute: If you don’t have access to Indian tutti frutti, swap them with candied mixed fruit peel, raisins, chopped dates, dried cranberries, or even finely diced apricots. They make excellent alternatives, and each brings its own distinct taste and texture to the cake.
- Oil: This recipe uses canola oil, which is neutral in taste and lets the vanilla and tutti frutti flavors shine through. Other mild oils like sunflower, safflower, corn, or vegetable oil can be used too. Just steer clear of strong-flavored oils like mustard or olive oil, as their bold taste can mask the cake’s subtle sweetness.
- Vinegar: White distilled vinegar is used in this eggless cake to help activate the baking soda and give the cake a lovely rise. It also contributes to a tender crumb.
- Alternatives: Apple cider vinegar is a great option and imparts a mild fruitiness that pairs well with the candied fruit.
- Milk: Full-fat milk is highly recommended for a richer, moister texture. It adds depth and softness to the cake. However, you can also use toned or skim milk if that’s what you have. The cake will still come out soft and delicious.
How To Make Tutti Frutti Cake?
Prepping the Oven and Pan:
Preheat your oven to 350°F (180°C) and let it heat for a good 10 minutes so the cake bakes evenly.
Grease a 9x5x3-inch loaf pan using butter, oil, or cooking spray. You can also line it with parchment paper if you prefer easy unmolding.
1) Combine the Dry Ingredients
In a medium-sized mixing bowl, add all-purpose flour, a pinch of salt, baking powder, and baking soda. These basic dry ingredients create the structural foundation for your cake, helping it rise well and maintain a tender crumb.
2) Whisk to Blend Evenly
Using a wire whisk or fork, gently stir the dry ingredients until they are evenly mixed and smooth, ensuring there are no lumps or uneven pockets of flour. This helps with even rising and texture.
3) Prep the Tutti Frutti
Take out a spoonful of the flour mixture and add it to a bowl containing your colorful tutti frutti (about ½ cup or more if desired).
4) Toss the Tutti Frutti in Flour
Lightly toss the tutti frutti with a small amount of flour—this simple step ensures they remain evenly scattered in the cake and don’t sink to the bottom while baking. Baking Tip: This simple coating trick helps them stay suspended throughout the cake.
5) Mix Oil and Sugar
In a large mixing bowl, pour in oil (use any neutral oil like sunflower or canola) and add sugar. Use a whisk and beat the mixture until it looks light and well combined. This helps dissolve the sugar.
6) Whisk Until Smooth
Continue whisking the oil and sugar until you get a smooth, slightly creamy texture. There shouldn’t be any large sugar crystals remaining.
7) Add Milk, Vinegar, and Vanilla
Now pour in milk, vanilla extract, and vinegar. These liquid ingredients are essential for activating the baking soda and making the cake soft and spongy.
8) Mix Wet Ingredients Together
Whisk all the wet ingredients thoroughly until they come together into a smooth, uniform mixture.
9) Add the Dry to Wet
Slowly incorporate the whisked flour mixture from step 2 into the wet ingredients, stirring gently to form a smooth, lump-free batter. Add it in parts to avoid lumps.
10) Make a Smooth Batter
Using a wire whisk or spatula, mix gently until everything forms a smooth, lump-free batter. Avoid overmixing the batter; stir only until the ingredients are just incorporated to maintain a soft, tender crumb. Overmixing can lead to a dense, heavy cake instead of a soft, fluffy texture.
11) Add Coated Tutti Frutti
Now, add the flour-coated tutti frutti into the batter. Make sure they are evenly spread throughout.
12) Fold Gently
Using a spatula, fold the tutti frutti into the batter with light hands. This ensures they don’t clump or break apart.
13) Pour into the Prepared Pan
Transfer the batter into the greased loaf pan. Use a spatula to gently level the surface of the batter, spreading it evenly across the top and smoothing out any uneven areas for a uniform rise.
14) Garnish with Almonds (Optional)
For an elegant and decorative finish, scatter some sliced almonds evenly over the top of the batter before baking. This not only provides a delightful crunch but also enhances the cake’s visual appeal, making it look bakery-worthy and festive. This is totally optional, but it gives a lovely crunch and makes the cake look bakery-style.
15) Bake the Cake
Place the prepared loaf pan into the preheated oven and bake for 45 to 50 minutes, or until a toothpick or skewer inserted into the center comes out clean, indicating the cake is fully baked.
Note: All ovens heat differently, so check at the 45-minute mark. If needed, bake 5–7 minutes longer.
Cooling and Serving the Cake
Allow the freshly baked cake to sit in the pan for 5–10 minutes so it can settle. Then, gently glide a butter knife around the inner edges of the loaf pan to loosen the cake. This helps release it smoothly without breaking or crumbling its edges. Gently invert the cake onto a wire rack and let it cool completely before slicing for clean, even pieces.
Serving Tip:
Once cooled, slice the cake and enjoy with chai, coffee, or even as a sweet treat in kids’ lunch boxes. This cake stays incredibly soft for several days, and the flavors deepen over time—tasting even better the next day! Perfect for make-ahead treats.
Expert Tips For BEST Tutti Frutti Cake:
1) Use milk at room temperature – Cold milk can cause the batter to curdle or affect how well it mixes with other ingredients. Bringing it to room temperature ensures a smoother batter and helps the cake bake more evenly.
2) Always coat the tutti frutti with a little flour – Tossing them in a spoonful of flour before folding into the batter helps suspend the candied fruits throughout the cake instead of letting them sink to the bottom. This is especially crucial if your batter is slightly on the thinner side.
3) Avoid overmixing once you add the flour – Stirring too much activates the gluten in the flour, which can result in a dense and chewy texture. Mix just until you no longer see dry flour; a few lumps are perfectly fine.
4) Bake only until just done – Keep a close eye in the last few minutes. If underbaked, the center might collapse. If overbaked, it can dry out quickly. The best way to check is by inserting a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready.
5) Sweetness level is adjustable – If you enjoy a sweeter cake, you can increase the sugar to ¾ cup. I’ve tried this variation too; while it gave a moist and soft texture, it was slightly too sweet for my taste. Personally, I prefer mine just mildly sweet so it pairs well with tea or coffee.
