tutti frutti cake recipe

tutti frutti cake recipe with step by step photos – tutti frutti cake is a popular variety of cake in india. this tutti frutti cake recipe is made without eggs and has a soft, light and moist crumb. the recipe is also easy and even newbies in baking can make this tutti frutti cake easily.

to make this tutti frutti cake, i have used my eggless vanilla cake recipe. i have updated the post with better pictures. the recipe was first posted in december 2013 and it was time i updated the old pictures with new ones.

i have been making this tutti frutti cake for many years now. initially i used to add ½ cup oil or melted butter in the recipe, but later i started reducing the amount of oil when making this cake. i felt that with even with ¼ cup oil or melted butter the cake gets a lovely light crumb and is moist. you can use both melted butter or oil in the recipe. i have made the cake with both oil and butter. both give good results in the cake. if using oil, then use a neutral flavoured and neutral tasting oil like sunflower oil.

tutti frutti is one ingredient that i use, which has artificial colors. i don’t have the time and energy to make these candied raw papaya pieces which we call as tutti frutti, at home. so i buy from outside when i have to add them in recipes. few recipes where you can add them are:

if you are looking for more eggless cakes then do check black forest cake, chocolate cake pressure cooker cake and chocolate cake in pressure cooker.

tutti frutti cake recipe below:

tutti frutti cake
4.62 from 44 votes
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tutti frutti cake recipe

tutti frutti cake - easy recipe to make a soft, moist eggless tutti frutti cake without eggs

course desserts
cuisine indian, world
prep time 15 minutes
cook time 35 minutes
total time 50 minutes
servings 14 tutti frutti cake slices from 1 loaf
calories per serving 148 kcal
author dassana amit

ingredients (1 cup = 250 ml)

for dry mixture:

  • 1.5 cups all purpose flour (maida) - about 187 to 190 grams
  • 1 pinch salt
  • ¼ teaspoon cinnamon powder (dalchini powder) - optional
  • 1 teaspoon baking powder
  • ½ cup tutti frutti - approx 80 grams of tutti frutti

for sugar solution:

  • ½ cup water
  • ¾ cup organic unrefined cane sugar or regular sugar (160 grams) – add as required. * check notes
  • ¼ cup melted butter or neutral flavored oil, 60 ml
  • 1 teaspoon vanilla extract or vanilla powder or half of a vanilla bean, scraped

for curd solution:

  • 3 tablespoons fresh curd (yogurt or dahi) (dairy or vegan)
  • 1 tablespoon water
  • 1 tablespoon apple cider vinegar or white vinegar
  • ½ teaspoon baking soda

how to make recipe?

sifting dry ingredients for tutti frutti cake:

  1. take a sieve. keep a mixing bowl below the sieve. in the sieve all purpose flour (maida), 1 pinch salt, cinnamon powder and baking powder. 

  2. sift all the dry ingredients.

  3. now add the tutti frutti.

  4. just mix the tutti frutti with the flour so that they get coated with the flour.

  5. grease a loaf pan with butter and oil and keep aside. you can even line the pan with butter paper or parchment paper. also preheat oven at 180 degrees celsius for 15 minutes.

making sugar solution:

  1. in a bowl take ¾ cup sugar (160 grams sugar) and ½ cup water.

  2. mix the sugar with water till all the sugar granules are dissolved. 

  3. after all of the sugar has dissolved, add melted butter or oil. you can melt butter in a small pan and keep it ready. with a whisk mix very well.

  4. add 1 teaspoon vanilla extract or scrape half of a vanilla bean and add the tiny seeds in the solution. mix again well. keep this sugar solution aside.

making curd solution:

  1. in another bowl take 3 tablespoons fresh curd or yogurt, 1 tablespoon water and 1 tablespoon vinegar. 

  2. you can use apple cider vinegar or white vinegar. i have used apple cider vinegar. you can also use 1 tablespoon lemon juice instead of vinegar. mix very well.

  3. now add ½ teaspoon baking soda. stir and mix very well.

  4. you will see the solution frothing and bubbling.

making tutti frutti cake batter:

  1. quickly add the sugar solution. 

  2. then immediately add the bubbling curd solution also. 

  3. mix gently to a smooth batter with light pressure from the hands on the whisk. do not overdo the mixing. you can even fold the wet ingredients into the dry ingredients. tiny lumps are fine in the batter. 

  4. pour the tutti frutti cake batter in the greased or lined cake pan.

  5. gently tap the cake pan on the kitchen table top once or twice.

baking tutti frutti cake:

  1. place the cake pan in the oven.

  2. bake tutti frutti cake at 180 degrees celsius in a pre heated oven for 40 to 45 minutes or more or less as required. baking time will vary depending on the temperature conditions in the oven and the size of the oven.

  3. check with a skewer or fork and it should come out clean.

  4. place the pan on a rack to cool down.

  5. when the tutti frutti cake has completely cooled at room temperature, then using a butter knife loosen the edges of the cake. invert the pan on a chopping board. gently tap the bottom of the cake pan and remove the tutti frutti cake.

  6. slice the eggless tutti frutti cake.

  7. serve the tutti frutti cake plain or with some milk or tea or coffee. remaining tutti frutti cake can be refrigerated and lightly warmed before serving.

recipe notes

* to make the tutti frutti cake less sweet, you can add ½ or ⅔ cup of sugar if you prefer.


how to make tutti frutti cake recipe:

a) sifting dry ingredients:
1: take a sieve. keep a mixing bowl below the sieve. in the sieve add 1.5 cups all purpose flour (maida) – about 187 to 190 grams all purpose flour.

making tutti frutti cake recipe

2. then add 1 pinch salt, ¼ teaspoon cinnamon powder and 1 teaspoon baking powder. if you do not have cinnamon powder, then you can skip it. alternatively you can add ¼ teaspoon cardamom powder.

making tutti frutti cake recipe

3. sift all the dry ingredients.

making tutti frutti cake recipe

4. now add ½ cup tutti frutti.

making tutti frutti cake recipe

5. with a spoon or spatula, just mix the tutti frutti with the flour so that they get coated with the flour. keep aside.

making tutti frutti cake recipe

6. grease a loaf pan with butter and oil and keep aside. you can even line the pan with butter paper or parchment paper. also preheat oven at 180 degrees celsius for 15 minutes.

making tutti frutti cake recipe

b) making sugar solution:

7. in a bowl take ¾ cup sugar (160 grams sugar).

making tutti frutti cake recipe

8. add ½ cup water.

making tutti frutti cake recipe

9. begin to mix the sugar with water with a whisk or spoon.

making tutti frutti cake recipe

10. the entire sugar should dissolve before starting with the next step.

making tutti frutti cake recipe

11. after all of the sugar has dissolved, add ¼ cup melted butter or oil (60 ml). you can melt butter in a small pan or bowl and keep it ready.

making tutti frutti cake recipe

12. with a whisk mix very well.

making tutti frutti cake recipe

13. add 1 teaspoon vanilla extract or scrape half of a vanilla bean and add the tiny seeds in the solution. here i have used vanilla bean. mix again well. keep this sugar solution aside.

making tutti frutti cake recipe

c) making curd solution:

14. in another bowl take 3 tablespoons fresh curd or yogurt.

making tutti frutti cake
15. add 1 tablespoon water.

making tutti frutti cake recipe

16. add 1 tablespoon vinegar. you can use apple cider vinegar or white vinegar. i have used apple cider vinegar. you can also use 1 tablespoon lemon juice instead of vinegar.

making tutti frutti cake recipe

17. mix very well.

making tutti frutti cake recipe

18. now add ½ teaspoon baking soda.

making tutti frutti cake recipe

19. stir and mix very well.

making tutti frutti cake recipe

20. you will see the solution frothing and bubbling.

making tutti frutti cake recipe

making tutti frutti cake batter:

21. quickly add the sugar solution to the dry mixture.

making tutti frutti cake recipe

22. immediately, add the bubbling curd solution also to the dry mixture.

making tutti frutti cake recipe

23. be quick and begin to mix gently to a smooth batter with a wired whisk. mix with light pressure from your hands on the whisk.

making tutti frutti cake recipe

24. do not overdo the mixing. you can even fold the wet ingredients into the dry ingredients. tiny lumps are fine in the batter

making tutti frutti cake recipe

25. pour the tutti frutti cake batter in the greased or lined cake pan.

making tutti frutti cake recipe

26. gently tap the cake pan on the kitchen table top once or twice.

making tutti frutti cake recipe

baking tutti frutti cake:

27. place the cake pan in the oven.

tutti frutti cake recipe

28. bake tutti frutti cake at 180 degrees celsius in a preheated oven for 40 to 45 minutes or more or less if required. baking time will vary depending on the temperature conditions in the oven and the size of the oven.

tutti frutti cake recipe

29. check with a skewer or fork and it should come out clean.

tutti frutti cake recipe

30. place the pan on a rack to cool down.

tutti frutti cake recipe

31. when the tutti frutti cake has completely cooled at room temperature, then using a butter knife loosen the edges of the cake. invert the pan on a chopping board. gently tap the bottom of the cake pan and remove the tutti frutti cake.

tutti frutti cake recipe
32. slice the eggless tutti frutti cake.

tutti frutti cake recipe

32. serve tutti frutti cake slices plain or with some milk or tea or coffee. remaining tutti frutti cake slices can be refrigerated and lightly warmed before serving.

eggless tutti frutti cake recipe




266 thoughts on “tutti frutti cake recipe, how to make eggless tutti frutti cake recipe”

  1. Hi Dassana amit. I just want to know why your app is not working. I like your recipes. And i got respect at my sasural because of your delicious recipes. But app is always easy and handy. I miss my veg recipes of india App. Please let me know how can i get back this app?

  2. Hi Amit, I am new Baker. Faced a couple of problems. First the sugar didn’t dissolve fully in the oil. Second one is cake didn’t cook in the middle part. Rest of the part was fully cooked and tasty but not spongy. Plz advise.

    1. garima the sugar dissolves when you add in the cake batter and fold. sponginess in this cake comes from the reaction of baking powder and vinegar. so if the baking powder is not fresh or active, the cake won’t become spongy. looks like here the baking powder is at fault and hence the cake looks undone. actually the cake is baked but since its not spongy or porous in that part, it looks like its not baked. for baking always use fresh ingredients. to check the freshness of baking powder or baking soda, dissolve 2 to 3 pinches of it in water+vinegar solution. it should fizz and bubble. if not then it is not active or fresh. hope this helps.

  3. Hi dassana,
    I tried this cake today but it turned out all dense and doughy. Here’s what I did:
    1. I used shakkar in place of sugar and melted homemade butter in place of oil.
    2. I got doubtful whether shakkar will mix well in the butter. So I mixed the shakkar in the sieved flour directly. And added melted butter later while adding frothing yogurt mix as mentioned.
    3. It felt a bit tough while folding, so I had to add around 2 cups of water to make it easier. While folding, it started smelling like atta dough.
    4. I used a stainless steel pan.
    5. While baking, it puffed up nicely within 30 min but there were cracks in its topmost surface. Even after 45 minutes the knife didn’t come out clean so I left it for more time. It took 1 hour 15 min for the knife to come out clean

    The base of the cake has uneven heating signs. Also, the shakkar was quite lumpy, can that make folding difficult? I will switch back to sugar and aluminum pan if that’ll help.
    Actually in couple of my previous baking experiences, whenever my pan size ran short for the batter I used steel vatis to share it. And those little cakes turned out perfect. That’s why I tried with a steel pan today.

    1. ruchi, shakkar can make the folding difficult. also i feel the batter got mixed too much. eggless whole wheat cake batters when mixed more, do become thick and if one continues to mix, they become doughy and the wheat flour strands can be seen similar to atta strands. even if one ingredient like jaggery or sugar or fruit pulp etc is not mixed well in the batter, then in an effort to mix well, the whole batter becomes doughy and stringy. a cake made with such a batter will have denseness. it will be like baked atta. there won’t be any softness and porousness in the cake texture. i have myself had such disasters with whole wheat baking previously. also the cake is baked, but there is moistness atta like quality in the cake, that one feels the cake is not baked. once even i had kept such a cake for more than an hours, thinking its not baked.

      using steel is not an issue. if its a good quality steel pan, then cakes can be baked in it. hope my explanation helps.

      1. Yes that’s exactly how the cake is like. With moistness and uncooked feel. I think I also mixed too much then.
        I had a doubt in one step of the procedure- The recipe mentions mixing 3/4 cup sugar in 1/2 cup oil. I am a bit confused how to do this. I thought this mixture would become a thick syrup or a blob? Can it be done with melted butter also?

        1. ruchi, thanks for letting me know. about the mixing of oil with sugar it is not thick syrup like. you can mix sugar with melted butter also. but use a wired whisk will mixing with butter.

    1. 180 degrees celsius temperature can be used. for the time it varies with the oven model, make, size and type. so i cannot give an exact time. just check the cake after 20 to 25 minutes and if not done, then continue to bake.

  4. I tried this recipe and did as mentioned above but the centre and base of the cake remained uncooked. Please tell me what to do to avoid this problem.

    1. if you are using an OTG, then use either the bake option (bottom heating rod is on) or the toast option (top and bottom heating rod is on) while baking. keep the pan in the center rack of the oven. use the right size of pan. base and center is not getting cooked as there is no heat coming from the bottom of the pan. so i guess you using a microwave oven in convection mode. if using the convection mode of microwave oven, then use a metal pan and not a silicon or glass pan. if you use these pans, then the base will not get browned or remain uncooked from the center.

  5. What will be the shelf life of the cake if I want to make it today n carry it on Sunday to Delhi from Hyderabad.. will it stay soft n fresh..

  6. made this with whole wheat flour and as cup cakes. made abt 12 mid sized cupcakes. were yummy. baked at 180 deg for 20 mins and they were done.

  7. I followed the same procedure and measures, but cake broke and got sticked to base of pan.
    Cake Tasted good.
    Please suggest.

  8. Hi Amit,
    I tried this tutti frutii cake recipe in otg. Taste was good but cake broke and got stuck to the bottom of pan and wasn’t firm too.
    Please suggest.

    1. ritu, firstly only take out the cake when its lukewarm or completely cooled. if the cake is removed from pan, when it is still hot, it will break. sticking to the pan is also as i feel the cake was taken out when it was hot. let the cake cool completely and then you can remove it from the pan.

  9. Hello!
    Im a regular follower of your recipes…They turn out very well after trying.. Can you please share how to cook cakes by using a pressure cooker.
    Thank you so much for giving us such good and easy recipes 😃

  10. Hi dassana
    Can this cake be made with wholewheat flour? if yes any changes in the ingredients?
    Thanks

  11. Hi Dasanna

    I made this cake with 1 cup of wheat flour and 1/2 cup of all purpose flour.It turned out awesome.Thanks for the recipe

  12. Hello,
    Thank you for the yummm recipe. I have a question, my cake becomes hard on the top if I bake it for 40/45 minutes. Kindly guide what can be done to prevent it from becoming hard on top?

  13. hi dassana! there seems to be a typo error.addition of tutti frutti seems missing in how to prepare recipe.

  14. Too nice all urs recipes r gr8 n spelly dey r loved bcoz u r provoking eggless baking thanks I m gonna try ur dis recipe too but just one question I have in my home synthetic white vinegar can I use it as u mention above very confused ll it okkk plzz reply

  15. Hi dassana,
    I tried this cake today. It turned out great in taste, except a few things:
    1. Initially it rose well while baking but sank in the middle after 1 hour.
    2. Even after baking for 1.5 hrs, knife came out with sticky crumbs. But cake top had ‘left the pan walls’ so I removed it. I cooled the pan out for 15 min. Upon inverting, the cake came out except a bottom middle portion that stuck to the baking pan. It was moist & sticky inside but tasted good. Entire boundary crust (top as well as bottom & walls) was a bit crusty and over baked.
    3. The slices in your cake pic look firm, while mine was very soft. After how much time do you slice the cake?
    I halved the recipe to make it in 5 inch round pan which is 4 inches deep. I measured all ingredients & they were within shelf life (except the maida but it looked fine i guess).
    Thank you

    1. ruchi, 1.5 hours is a very long time. usually cakes of these proportions take 30 minutes to max 45 minutes. i think something has gone wrong with the proportions and halving the recipe has not worked well. in baking if there is a certain ratio used for flour, sugar, butter and liquids then these recipes usually work well when doubling and tripling or halving. but when there is no ratio used, then halving or doubling can cause problems. thats why certain cake recipes like pound or butter cake work well when halved or doubled. so is the case with breads and cookies, if a ratio has been used.

      the cake has been baked, but the stickiness and moistness is due to the cake having a dense doughy texture. this could be due to over mixing or less liquids in the batter or due to the baking powder/baking soda not being fresh. sometimes if only baking powder or baking soda is used in the recipe, always check for its freshness by mixing them with a solution of water + vinegar (both water and vinegar can be few teaspoons). if the baking powder or baking soda, fizzes and bubbles, that means they are fresh and active.

      i slice the cake after cooling it completely. even when the cake is warm, i do not slice it.

      1. The baking soda+curd mix was quite frothy so that’s working. I’ve weikfield baking powder and the label shows it’s within expiry date but I’ll check with lime to make sure. I corrected the batter consistency with water this time.
        Actually I changed ingredient ratios based on this: keikoscake.com/panconversion.htm to suit my small 5in pan size. I think it wasn’t a good idea.
        In most of your recipes 6-8 inch pans are mentioned. I’ve a 9 inch pan also. Can I use it for the 6-8 inch pan recipes?

        1. fine ruchi. when using conversions i feel its better to use approximation (like how we use the method of andaaz in indian cooking). i do this for baking also. sometimes i just make cakes or muffins using the method of andaz and most of the times, the cakes or muffins turn out good.

          a cake that can be baked in an 7.5 to 8 inch pan, can also be baked in a 9 inch pan. for a cake baked in 6 inch pan, 9 inch will be large, which might affect the rising and the texture of the cake.

          1. Ability to cook by estimation simplifies many things. I don’t have enough experience in baking yet to have that sense but I’d like to keep practicing… I’m glad 9in pan will work as I’ll be able to try many of your recipes now without modifying.
            Your blog is like an online cooking class. Keep it up 🙂

            1. ruchi, practice makes anyone good and perfect. if you try baking more, then you will be easily able to gauge the proportions and make delicious goods. a basic idea of ratios of fat, sugar and flour for various baking recipes always help. there are many books available, which have basic recipes. but all of them have eggs. if you use eggs, then you can purchase these books. let me know. i can tell you two books. for eggless baked goods, some experimentation is needed. but ingredients like condensed milk, flaxseed powder, silken tofu, curd, buttermilk, vinegar or lemon juice work well in replacing eggs.

              and thanks for the lovely feedback.

              1. We also don’t use eggs. I’m not sure if I’ll be able to adapt a recipe to eggless version on my own. If there’s a good book for eggless baking then please share the title. I’m also happy learning it from your cake recipes.

                1. ruchi, the indian cookbooks by a few indian authors on eggless baking, has mostly condensed milk used as egg substitutes. and as one reader had pointed out to me, the cakes tastes like mithai as too much of condensed milk is used. you can have a look at this book on amazon titled vegan cupcakes take over the world. i don’t have the book but have heard a lot of good reviews about it.

                  there is one more book, on eggless baking, but the author only uses apple sauce. the name is everybody’s book of eggless baking. my experience with apple sauce has been good. though i have not tried any of the recipes from this book, but in a few bakes which i experimented with apple sauce, there recipes turned out very good. apple sauce can be made in bulk and then freezed. it freezes very well.

  16. Hi dassana, can I use ghee instead of oil? If yes, what will be combining sequence of ghee, flours and curd-baking soda mixture? Also should it be melted to liquid form or used semi solid?
    Thanks

    1. ruchi, you can use ghee. just melt the ghee and it should be in liquid form. so you can use half a cup melted ghee. you can melt both ghee and sugar together also. you can use semi solid ghee also. if using semi solid ghee (about one-third cup), then beat it with sugar till it becomes light and fluffy. then you add this to the flour mixture. just lightly fold or mix. then add the vinegar + curd mixture.

  17. Just curious, how long will this cake last if kept in fridge or outside? Is it like the Christmas cakes that can last outside for quite some time and gets better with age? How can you make this cake last longer, if needed?

    1. keep in the fridge. since curd is used, i would suggest to consume it faster. but it stays good for about a week in the fridge. its not like christmas cake that can last outside for some time and gets better with age.

  18. Hi,
    Thanks for the recipe. The cake turned out really tasty. Entire process is well demonstrated by you. Will now try your other recipes 🙂
    Want to ask you that can we reduce the amount of oil? If so then what will be it’s substitute?

    1. thanks ritu. oil helps in making the cake moist. instead of using 1/2 cup oil, you can use 1/4 cup oil and 1/4 cup of a fruit puree. apple sauce is the best as the aroma and taste does not change must. but if you use any other puree like mango or banana or pumpkin, then the taste will change.

  19. Indeed very tasty..baked it yesterday using 1 cup whole wheat flour and 1/2 cup maida…turned out very good.thank u!!

  20. Hi I try all your recipes but when I tried choco chips muffins the choco chips got stuck in the bottom ? So is it okay to add tutti frutti in the middle or should I only sprinkle on the top. also keep adding more cakes with wheat flour. It just makes me happy??

    1. shreya, you can dust the choco chips with some flour and then fold in the batter. you even add tutti frutti. again just sprinkle some flour and coat them with flour. then add them to the batter. thank you. will be adding more baking recipes made with wheat flour.

  21. Hi dear.I always used to surf so many websites before trying any recipe.but den I came across urs.ever time I was so successful dat we r planning to start a small restaurant at our hostel basement.thanks to u.can u suggest how to make tutti fruity cake with buttermilk as I dnt have curd rite now?

  22. I have always been ur fan…the way u explain and display the things…u simplify even the toughest tasks of the kitchen…and ur know what’s the best part..every recipe that I try comes out awesome..sometimes even I don’t get to taste even
    ..thank you so much for all this

  23. hello Mam,
    I have tried your eggless tutti frutti cake. Its very yummy.I just have one doubt why me cake not comes out yellowish in color in the middle . its comes whitish.

  24. Hi amit,

    Nice recipe. Can we skip cinnamon and nutmeg powder. And instead of vanilla essence can we use pineapple essence.

    Also wht are the types of essence available. I know only vanilla and pineapple. Please let me know the different types and its usage.

    Gonna try this today evening for my daughter. She dosent Luke the flavour of both the powders .that’s y I asked if I can skip them.will let you know how it turns .also can we make this with wheat flour.

    Thank you..

    1. thanks pooja. yes you can skip cinnamon and nutmeg powder. you can use pineapple essence. there are many kinds of essences available. depending on the recipe or dish you make, you can add the essence. but a suggestion would be to buy a natural extract. the edible essences that is available in indian markets is a generally a mix of synthetic artificial compounds. so better to avoid them. various extracts and essences are available like rose, strawberry, kewra, mango, vanilla, orange etc. the most commonly used in baking is vanilla essence.

      i know kids can be very picky at times. sure do let me know and you can make with whole wheat flour too. just add some more water. as whole wheat flour absorbs more water due to the fibre content being more in it.

      1. Thank u amit…

        Finished baking. Super … No word to describe it…. Wish I could post a pic.

        Thank u for great recipe.
        God bless u…

        But yeah please stop posting recipe… One full year will not b sufficient for me to try making all the dishes that u have posted so far… 🙂

        Just kidding..
        Guess u will b the next master chef.

        Thank u

  25. Tried this cake today, N it was amazing. Thank you for such a simple recipe. I just have one doubt why me cake becomes hard from the top?

    1. thanks mukta. if too much heat comes from top, then the crust hardens. you can always cover the top with an aluminium foil to avoid this over baking from top.

    1. you can, but with whole wheat flour, you will have to add more water as whole wheat flour absorbs more water than compared to maida. just add required amount of water to get the consistency of batter as shown in the pics. you can add the extra water later also when you start to mix the batter.

  26. Hi, yes I had set the temp @ 170degress as there is no 180 degree option in my oven n after that 200 deg option is there! I baked for 25 min as from top its becoming brown n I also inserted toothpick n checked for the doneness n it’s done too, so I switched off n took it out but it tasted a little bitter n minty that’s why again I baked for five more minutes but it came out hard the taste reminded the same!

    1. okay. the hardness could be due to it being overdone or the cake batter mixed too much. bitterness could be due to curd. if the curd is on the verge of getting spoiled or spoiled, it will taste bitter. in fact since the cake was done, there was no need to bake for it again. as a rule for any baking recipe, always use fresh ingredients. sometimes even an ingredient like baking soda can be culprit if its not fresh or active.

      1. Hi, the curd I used is quite good n home made too n as u said the baking soda might had spoiled the taste of the cake, it’s bought a few months ago!

  27. Hi dear, u baked this cake in an aluminium tin? Is it OK to bake in microwave oven in aluminium tin for the model IFB 30src1? As I hadn’t used aluminium tin till now I am asking n once I tried in aluminium cup to bake a cup cake but it has given sparks n I stopped it immediately n changed to silicon cups nbaked, so please suggest, thanks 🙂

    1. anuradha, yes i baked in an aluminium baking pan. in convection mode you can use aluminium baking pans. but please don’t use in microwave mode as arcing occurs in the metal. arcing means you can see sparks. if even in the convection mode you see the sparks then this means the oven is leaking the microwave radiations while using the convection mode. so get it checked.

        1. And today the tutti fruity cake came in a minty flavour, why I didn’t understand, earlier I tried this cake n it came out very gud n this time I think I baked a little less I think but again after removing I baked for five more minutes but in vain! What might went wrong was unable to understand!

        2. do you set the temperature in degrees like 180 degrees celsius etc. i also have an ifb but a different model. i set the temperature in degrees and then start the oven.

  28. Awesome recipe. Made it like a cake and turned out great last year. I added Pineapple essence instead of vanilla. It was out of this world! You should try it too!

    I’m going to make it again this time. Thank you so much for this recipe!

  29. mam,one more question…i have square cake tin..so can i bake this cake in that ?and will the ingredients quantity be the same ?

    1. yes you can bake in a square tin, provided its a medium sized one. use the same ingredients. if you make less or more, things can go wrong with the cake.

  30. really looking yummmm…..wanna try this out so soon…but have one query…is the cake has to be baked on middle rack and what should be the standard preheating time for normally all types of cakes ?

    1. yes the cake is baked on middle rack. the standard preheating time for most cake recipes is usually from 180 degrees celsius to 200 degrees celsius.

  31. Hi Dassana,
    Thanks again for a great recipe. My question is can I make cupcakes out of this? If so, how long would I need to bake it for?

    Thanks.

    1. Welcome SM. yes you can make cup cakes. you will have to bake it for a short period of time (less than the time it takes for cake). timing varies from oven to oven. so you have to keep a check.

  32. hello,I really like your recipes and tried few of them,all came out really tasty :),plz tell can I use non -fruit vinegar in place of apple vinegar,and is eno fruit salt is good substitute for baking soda.

    1. thanks jayanti. yes you can use white vinegar or even use lemon juice. i have never tried eno fruit salt but it is more strong than baking soda. so if you plan to add eno fruit salt then add half the amount of baking soda.

  33. Thank you so much for the prompt reply Dassana. One more doubt. Is it possible to add dry fruits like cashews and raisins?

  34. Dear Dassana,
    This particular cake looks really tempting and I want to try baking this one. I have a doub. Should the yogurt be in room temperature? I trust your site for eggless cake recipes. And I am not an expert when it comes to baking. But your detailing just helps. You are doing an excellent job. Thanks a ton

    Regards
    Karthika

  35. Aapki recipe bahot acchi hai easy to understand.I want some more recipe for my family.
    I want to know how microwave use easy way I only use it for heat something

    1. thanks. you can check the recipes using the various categories headings or search for a particular recipe in the google search bar. i don’t use microwave much for cooking. like you i also use it to reheat.

  36. Hi dassana,

    Recently only i started cooking, being a novice had no knowledge about cooking. But now i can say that i can cook and it happened because of you and the way you explain the minute to minute details about the recipes. Thank you once again.

    Cooking main course/ starters is not a task now, but preparing cake took a toll on me. Being this my first time baking a cake was a horrible one, though i followed your recipe step by step only.
    I have microwave oven, so i have no clue whether can i bake cake in that oven. However i did, but it was a disaster. I had baked the cake for 30 mins, and burnt the whole cake from inside.

    Please let me know whether can i bake a cake in microwave oven. If no, then please add few cake recipies for such ovens.

    I am disheartened with the disaster happened.

    Please help !!!

    1. hi nimisha, thanks for the feedback. firstly don’t get disheartened. mishaps happen in baking. it happens with me too on occasions. we all learn through our trials not only in baking but in life as well. while bakiing any cake, never follow the time period that is mentioned in the recipe. the reason for this is that each oven is different and so is the heating temperature in the oven. so if a recipe calls for 30 minutes, then its very much possible that there will be a variation in the time period from 20 to 40 minutes in various ovens.

      did you bake the cake in microwave mode or convection mode of your microwave oven? if you used microwave mode then your cake will get burnt in 30 minutes. 5 minutes are enough for the cake to be done in the microwave mode. if you used convection mode, then the cake should not get burnt but will be too browned. you can make cakes in the microwave oven, but your oven should have the convection mode or feature. i have baked cakes as well as breads in the convection mode of the microwave oven i have.

      1. Thank you Dassana.

        Mine is Grill Microwave Oven, it has options like combination cooking and other cook functions inbuilt in it.
        The first attempt, i directly baked without using cook option and set the timer for 30min. Thus, burnt the cake.
        And the second attempt, i opted for cook function option for baking cake, automatically timer set for 5 mins. The cake was baked however it was crumbly and little bit under cooked on the bottom. Tried to fix the problem by setting a combination which made the bottom of the cake bit hard.

        Do let me know if you can help!

        Thanks for lending an ear ! Hope can fix this error and bake once again without burning :p

        Thank you once again for sharing the recipes.

        1. hi nimisha, baking cakes do not work very well in grill option as well as combination option. combination option means both grill function and microwave functions are used. now what happens here is that the food is cooked by the microwave electrons as well due to the heat from the grill. so if a cake is baked using combination function, you won’t get desired results in the cake. the microwave energy will harden the cake and the the heat from the grill will cook the cake from the top and dry it out. basically its uneven cooking happening in the cake. so i would not suggest you to make a cake in the combination mode. if you plan to bake cakes often, then its good to invest in an OTG which is not expensive.

          but you can make cakes in the cook or microwave mode. you will have to get the recipes where the cake is cooked using the microwave mode. these cakes generally have the batter consistency on the thinner side and take about 5 minutes to cook.

          welcome 🙂

  37. Dear Dasana ma’am,
    Thanks s not word enough for my experience today…it s my son’s 5th bday this friday…got a big party planned…sonny wanted a 5tier cake.. Tada …ur recipe .. Just created his dream cake… 6batches ..5 hours later…bliss .. Due to lack of a better word- thanks a lot ma’am

  38. hie dassana,vry thnkful for such a tasty tutti friti cake….i need to know d alternative of oil used in it.i felt a light smell of oil …N also d batter’s thickness??ll b waiting for ur rpl..thnku once again

  39. Hi dassana, can v double the quantity to make a bigger cake. Can u give the quantities detaily, need to make it fr my daughters birthday on monday she loves it

    1. hi swetha, i am afraid, this recipe cannot be doubled. it might not work well. but you can make two batches and bake, if you have the time. have a great day on monday.

  40. Hi dassana wanted to try this cake… Is white vinegar same as chilli vinegar? I have Ching’s synthetic chilli vinegar… Will that do?

  41. Hi Dassana,
    Thank you soo much. You make baking look so simple and easier. What a detailed recipe, lovely cake. You made my evening . God bless you tons. I followed your recipe and what a wonderful result. Thanks again . Only change I made I added less of tutti fruti n more of sun dried strawberries .

  42. Dear Dassana,
    today I tried eggless tutti frutti cake,it is very tasty but outside it became crusty but inside its moist,don’t know where I went wrong.
    I have even tried eggless banana cake….it was amazing.
    Thanks for the lovely recipes.
    Cheers
    Geetha

    1. hi geetha, the oven must have been too hot or the cake was baked for a longer time, due to which the crust has got over done. if use an OTG, then i would suggest to keep the cake pan on the center rack. if you see the top getting browned too fast and the cake is not done from inside and bottom, then cover the top of the cake with an aluminium foil or butter paper. thanks for the feedback.

  43. Even from inside its crumbly 🙁
    Out of the so many recipes of cakes which I’ve tried from your blog this is the only one that hasn’t turned out well.

    1. no minakshi. the cake is not crumbly. i think the cake mixture was not mixed or folded well. thats why the crumbly texture. less or too much of mixing or folding can bring textural changes in the cake like denseness, crumbs etc. sometimes such issues happen while baking. it happens with me too. there is always a chance of things going wrong during baking. so don’t loose heart. just continue to bake and you will become good at it. sometimes even i have mixed the batter so much, that the end result was chewy, tough cake. i have had a lot of cake and cookie disasters. sometimes the cookies i bake would just crumble. but i continued to bake. still on occasions i do have disasters while baking. so don’t loose hope. continue your passion. you can also invest in some baking books and learn.

  44. Hi, tried this cake today.
    Its really moist but a little crumbly from the top too.
    I baked it at 180° for 45 minutes in the convection mode of my microwave.
    Is that how it’s supposed to be?

  45. hi tried on stove top using aluminium cake pan…taste, texture is 2 gud.unable to unmould cake as the cake breaking in uneven shape nd size pieces pieces.i applied ghee to the pan then pour the batter.pls let me knw wht went wrong.

  46. hi tried on stove top using aluminium cake pan…taste, texture is 2 gud.unable to unmould cake as the cake breaking in uneven shape nd size pieces pieces.i applied ghee to the pan then pour the batter.pls let me knw wht went wrong.

    1. i thinks its the quality of pan. if greased well with oil or ghee, the cake should come out easily. also the cake has to be removed when it becomes warm or cools down. if you remove it while its still hot, there are chances of it breaking down.

  47. Amazing…This is looks so much yummy and delicious, being a vegetarian sometimes it tough to taste a cake. This is very recipe to make a good quality egg-less cake. I just liked it very much.

    Thanks!!

  48. Hi Dassana

    Wish you merry Christmas.. I will be trying my hands on this cake in cooker for the first time. For how long should it be kept in it?

    1. swati, i think it should take 25-30 minutes. but just check with the knife or a big tooth pick before you remove from the cooker. the tooth pick should come out clean if the cake is done. wishing you merry christmas.

    2. Hey dassana

      I tried it out today and it really came out well..the texture…moisture everything..however one thing that went wrong was when i took it out from the greased pan it dint turned out perfectly..i think my fault was i should have used a butter paper ..i have tried few cakes before also but this one one was a hit…thanks a lot…wil try more recipes from your blog..

      1. thanks swati for the feedback. if you grease well an aluminium pan, then the cake comes out easily. you can also grease with oil or butter and then lightly dust the cake pan with flour. this way also the cake comes out easily. for baking in cooker, it also depends on the type of pan. steel pans do give these issues at times. so then its best to use butter paper.

  49. Hey Dasana,

    This was the second time I tried this cake. It’s just so delicious and turns out absolutely awesome.. Great texture and super soft.
    The only thing is it that as I cut the loaf into slices, it falls apart. Don’t know what goes wrong. I am using bread flour instead of all purpose. Could that be an issue?

  50. Dassana , i made ur tutti frutti cake today with whole wheat flour & it turned out awesome : ) Here’s wishing u & ur family Merry X’mas & a very happy & prosperous new year 2015 !! Do continue posting these delicious recipes , & inspire us with ur amazing work , Cheers !!

  51. Hi, I’ve been trying to open the page which has the recipe of eggless Orange cake. But there seems to be some sort of problem in it. I’m unable to open it and am being guided to some succuri web page.
    Could you look into it.
    Thanks

  52. I tried this receipe .it turned out really well. Thank u very much. This tutty fruity tried for the first time that 2 whole wheat.

  53. I have made this cake a couple of times in last 2-3 months. The cake is soft and moist with delicious taste. My family just loves it.

  54. Hi, I have a Samsung convection microwave. Wanted to know from you that while baking in convection mode is it safe to use the aluminium foil? To line the baking tray while baking cookies or to cover up the cake tin while baking cakes and breads?

    1. yes in the convection mode you can use the aluminium foil. but don’t use in microwave mode or combination modes. but just as a test, place the foil in convection mode while baking. if arcing does not happen, then your oven is not faulty. sometimes ovens are faulty and i have read microwave rays being radiated even while baking in convection mode. so its always better to test first.

  55. Hi,
    It looks amazing, I want to try it out too.
    Can you please tell me which tutti fruity brand you used and from which store?

    Thank you.
    Versha

  56. Mine turned out very badly. I followed the exact measurements . But i really want to try . this. Can you pls specify everything in grams and Ml so that i can measure and do it accordingly. Thanks much!

  57. Dear Dassana thanks for your mouthwatering recipe.

    But one suggestion or request from me is that if you can also suggest the quantity of each ingredients to be taken while making it. because i suppose if the quantity is not taken properly it will mess up whole thing. here if flour i hv to take then how much cup flour, how much sugar etc. am planning to prepare your this cake recipe. Shall appreciate your early response.

  58. I tried this recipe yesterday. Very yummy. My husband liked it alot.
    your website is great for the beginners especially. I recommend your site to others too . my culinary skills graph gaining height from being horizontal Have tried cakes , rajma masala restaurant style , kadhi pakora, manchurian , ghiya kofta… and so many other … very nice recipes with marvellous demonstration.

  59. Dear dassana

    Thank u for a lovely recipe. Pls guide me what kind of sugar has to be used. Is it necessary to use only granulated sugar can I use regular sugar which is powder

  60. Thanks alot. You should know how much you helped this person (me).

    Had been wondering how I can bake without eggs due to allergies.

    God bless.

  61. I really loved all ur recipes you make them look so simple .going to try the whole wheat bread receipe let’s see how it turns out for me

  62. Thank you so much for this recipe. I have craving to make an eggless cake from so long. Tried so many recipes but this one was the best till date

  63. Hey Dassana, Thanks a ton for this awesome recipe.My cake is in the microwave right now but i think that the batter was a little thick,as in it wasnt that flowy . Could you plz tell me where i went wrong ?

  64. Hi,
    I tried this cake today, and it came out pretty good, even though I used paan flavored tutty fruity(the result of sending out hubby to buy tutty fruity:). I want to try it next time with chocolate chips. Do you think that the same method of mixing tutty fruity with the dry ingredients would work for the chocolate chips too?

    Thanks for all your hard work and easy recipes.

    Regards,
    Nivedita.

    1. i am smiling with the paan flavored tutti fruity too. these things happens with me too. yes you can add chocolate chips too. thanks nivedita for the feedback.

      1. Tried it again today with chocolate chips and almond slivers with almonds sprinkled on top while baking :):):) its very very very very very very very good
        thanks for sharing your recipe!
        regards nivedita

  65. Hi Dassana,

    Today I tried this cake recipe and it came out pretty well. Only the upper crust was little chewy.. Dnt knw why?
    Well I am a silent visitor of ur blog and keeps benefiting from ur recipes… Kudos for the great work 🙂

  66. Hi dassana,

    I tried the cake, was really happy with the texture but taste was a bit floury.. this happens whenever i try baking. Please suggest how to avoid that taste.

  67. Hi

    My hubby recently introduced me to your website since I’m a hard core vegetarian. I’m a bad cook but love to try different recipes which are easy to make to please my little daughter.
    Baked eggless tuti fruity cake and eggless banana cake from your recipes. No words to describe how they turned out. Simply yummmm.
    Keeping in mind the fact that I’m not at all a good cook.

    Don’t have words to thank you enough 🙂

  68. Hi, i have a doubt since many days…i do no have an oven dassana and whatever cake receipes u have in receipe index can i make in an alluminium cake cooker ( v keep sand bottom in an aluminium small bowl ). last time i tried chocolate cake the same and the result was good.now i am not sure whether i can try any cake receipe of urs in alluminium cake cooker.pls let me know

    1. i think you can try any recipe in the aluminium cake cooker. my aunt had one and in fact we have even baked nankhatais in it, apart from cakes. so i think its should work with any cake recipe and that includes the blog recipes too.

  69. I again try on aadi 18th. super dooper hit among my family members.
    Thank u so………. much dassana

  70. Hi Dassana

    I tried tutti fruiti cake with approximatly ingredients and it came out very tasty. i made one change i used brown suger insted of regular suger its really yummyy!! thanks for the receipe..

  71. Hi Dassana

    can u please explain me mesuring of ingredients of cake in gram instead of cup? actully m littele bit confused abt cup mesuring

    1. all the recipes on the blog are in american cup measurements. it will be difficult for me to weigh everything in grams and mention. when i made this cake, i did not have a weighing machine. measuring cups are easily available and range from cheapest to expensive. i have taken your feedback and will try too add grams next time when i make a cake, bread or muffins for the blog.

  72. priya sivakumar

    SUUUUUUUUUUPER Dassana.Everyone liked it.It was over in just 5 minutes.
    Very simple ingredients and it comes out really very good.Do share this kind of recipe
    Beginners must try this and get confidence that they can bake without any fear.
    I also tried with one cup of maida and 1/2 cup of whole wheat flour.So………….. soft and spongy

    Thanks dassana
    Thanks archana for sharing ur idea

  73. Thank you very much for such a nice recipe which doesn’t need any special food items. Yesterday I prepared it and everyone liked it so much. Really yummy! Only one modification I made. I added 1 cup of maida and 1/2 cup of whole wheat flour. Really it became so spongy and tasty!
    Thank you once again. Now I am going to try dates and walnut cake. Can we use the same preparation (above) for making this cake?

    1. thanks archana for the feedback. glad to know the substitutions worked well. you can use the same combination for making the dates and walnut cake.

  74. Hi
    Thanks for sharing such simple recipe. It came out perfect when followed step wise instructions. Instead of all purpose flour I used whole wheat flour. Good snack for school kids. Thanks

  75. To SDK … You can get tutti fruiti in Patel stores in New Jersey . After reading this reciepe I got it from there.
    Thanks Dassana for your reciepes every weekend my 7 yr old daughter likes to try one new baking receipe . She loves baking 🙂

      1. Hi, I love the thought of baking. I have Electrolux oven. I don’t know if I can bake in that. Sending you the PIC of my oven. Can you please confirm if I can bake in it… And also, if I can try this recipe in prestige cooking pan

        1. Looks like I cannot attach the PIC here. I have clock/ pre-set option I have couple of auto menus – auto reheat, vegetable,fish, meat. Can I bake cake in this

          1. from what you mention, it looks like your oven only has a microwave mode. if there is a convection heating option in your oven, then you can bake. for baking on the stovetop, you need to use a thick bottomed pan. i would not suggest to use a nonstick pan as over heating might damage the non stick coating. if its a steel pan, then you can bake in it. to bake cake in a pan, follow the same method as baking cakes in a pressure cooker.

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