Tutti Frutti Cake

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Tutti frutti cake is a popular variety of Indian cake made with flour, tutti frutti (candied papaya), sugar and flavorings. This cake can be made both with eggs and without eggs. I share an eggless tutti frutti cake recipe that has a soft, light and moist crumb. This Eggless Cake Recipe is also easy and even newbies in baking can make this cake easily.

eggless tutti frutti cake served on a white plate.

About Tutti Frutti Cake

This is a delightful cake with tutti frutti being one of the star ingredient. Of course there is the cake but without tutti frutti it will be a simple vanilla cake. The tutti frutti brings in some chewy bites and sweet pops of flavor in the cake.

To make this tutti frutti cake, I have adapted my recipe of Vanilla Cake . I have been making this tutti frutti cake for many years now. In this recipe, I have used fresh homemade curd (yogurt) as an egg replacement.

I also add some acidity to the batter with apple cider vinegar (can swap with lemon juice or white vinegar) – which when combined with baking soda, helps the batter to aerate and makes for a soft fluffier cake.

Earlier when making the cake, I used to add ½ cup oil or melted butter in the recipe, but later I started reducing the amount of oil. 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 on various occasions. Both give good results in the cake. If using oil, then use a neutral flavored and neutral tasting oil like sunflower oil.

What is Tutti Frutti

Tutti frutti are basically candied fruits made with pineapple, cherries, currants, watermelon rind, apricots, various berries etc. In India what we call tutti frutti are candied colorful bits of papaya. They are made from green unripe papaya. Making homemade tutti frutti is an extensive and time consuming process.

While you can make them at home, but if you live in India you can also buy them easily from grocery stores and online. If you live in US, then you can find them in Indian grocery stores and online as well.

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 at home. So I buy from outside when I have to add them in recipes. A few recipes where you can add them are these:

Step-by-Step Guide

How to make Tutti Frutti Cake

Sift Dry Ingredients

1: Take a sieve. Keep a mixing bowl below the sieve. In the sieve add 1.5 cups all purpose flour – about 187 to 190 grams all purpose flour.

all purpose flour in a sieve

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.

flavorings added to flour

3. Sift all the dry ingredients.

Sift all the dry ingredients

4. Now add ½ cup tutti frutti.

tutti frutti added to flour

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

mixing  tutti frutti with flour

6. Grease a loaf pan measuring 8.5 x 4.5 x 2.5 inches with butter and oil and set aside. You can even line the pan with butter paper or parchment paper. Also preheat the oven at 180 degrees Celsius or 356 degrees Fahrenheit for 15 minutes.

A round cake pan having 7 to 8 inches diameter also works well.

greasing loaf pan

Mix Sugar with Liquids

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

sugar in a pan

8. Add ½ cup water.

adding water to sugar

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

mixing sugar in water

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

sugar dissolved water

11. After all of the sugar has dissolved, add ¼ cup melted butter or oil. You can melt butter in a small pan or bowl and keep it ready.

Use unsalted butter. But if you have salted butter then skip adding the salt when sifting the flour.

add butter to sugar dissolved water

12. With a whisk stir briskly for 2 to 3 minutes so that the melted butter mixes with water evenly.

mixing butter with water

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.

vanilla extract added

Make Curd (Yogurt) Mixture

14. In another bowl take 3 tablespoons fresh curd or yogurt. Ensure that the curd is not sour.

curd in a bowl

15. Add 1 tablespoon water.

water added to curd

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.

vinegar added

17. Stir and mix very well with a spoon or small wired whisk.

whisking curd

18. Now add ½ teaspoon baking soda.

baking soda added to whisked curd

19. Stir and mix again very well.

mixing baking soda in curd

20. You will see the solution frothing and bubbling.

curd solution frothing and bubbling

Make Tutti Frutti Cake Batter

21. Quickly add the prepared sugar solution to the dry sifted flour mixture.

sugar solution added to flour

22. Immediately, add the bubbling curd solution also to the flour mixture in the bowl.

curd mixture added to flour

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.

mixing the flour with curd and sugar solution

24. Do not overdo the mixing. You can even fold the wet ingredients into the dry ingredients. Tiny lumps are fine in the batter.

cake batter

25. Pour the batter in the greased or lined cake pan.

batter added to cake pan

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

batter in cake pan

Bake Tutti Frutti Cake

27. Place the cake pan in the oven.

cake pan with batter placed in oven

28. Bake the cake at 180 degrees Celsius or 356 degrees Fahrenheit 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. Remember not to open the oven door until the cake is 3/4 baked. Opening the door many times will cause your cake to sink in the center.

baked tutti frutti cake

29. Check with a bamboo skewer or fork and it should come out clean. If the cake is baked well then the bamboo skewer will have a few crumbs on it and no sticky cake batter.

If the cake is under baked then keep back in the oven and bake for some more minutes.

checking doneness of tutti frutti cake

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

tutti frutti cake placed on a rack

31. When the 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 on a wooden board

32. Slice the cake.

slicing tutti frutti cake

32. Serve tutti frutti cake slices as it is or with some milk or tea or coffee. Remaining cake slices or loaf can be refrigerated in an airtight container and lightly warmed before serving.

eggless tutti frutti cake placed on a white plate

If you are looking for more Eggless cakes then do check:

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

tutti frutti cake slices on a white oval platter

Tutti Frutti Cake

Tutti frutti cake is a popular variety of Indian cake made with flour, tutti frutti (candied papaya), sugar and flavorings. This recipe is an eggless tutti frutti cake having a soft and light crumb.
4.72 from 52 votes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Cuisine Indian, World
Course Desserts
Diet Vegetarian
Difficulty Level Easy
Servings 14 tutti frutti cake slices from 1 loaf


For dry mixture

  • 1.5 cups all purpose flour – about 187 to 190 grams
  • 1 pinch salt
  • ¼ teaspoon cinnamon powder (ground cinnamon) – optional
  • 1 teaspoon baking powder
  • ½ cup tutti frutti – approximate 80 grams

For sugar solution

  • ½ cup water
  • ¾ cup raw sugar or regular sugar – 160 grams, or add as required * check point 3 in notes
  • ¼ cup melted butter or neutral flavored oil
  • 1 teaspoon vanilla extract or vanilla powder or half of a vanilla bean, scraped

For curd mixture

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


Sifting dry ingredients

  • Take a sieve. Keep a mixing bowl below the sieve. In the sieve add the all-purpose flour, salt, cinnamon powder and baking powder. 
  • Sift all the dry ingredients.
  • Now add the tutti frutti.
  • Simply mix the tutti frutti with the flour so that they get coated with the flour.
  • 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/356 degrees Fahrenheit for 15 minutes.

Making sugar solution

  • In a bowl take sugar and water.
  • Mix the sugar with water till all the sugar granules are dissolved. 
  • 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 briskly for 2 to 3 minutes till the oil has mixed evenly with the water.
  • 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 mixture

  • In another bowl take fresh curd or yogurt, water and vinegar. 
  • You can use apple cider vinegar or white vinegar. I have used apple cider vinegar. You can also use lemon juice instead of vinegar. Mix very well.
  • Now add baking soda. Stir to combine so that the baking soda is mixed evenly.
  • You will see the mixture frothing and bubbling.

Making tutti frutti cake batter

  • Quickly add the sugar solution to the sifted dry ingredients.
  • Then immediately add the bubbling curd solution. 
  • 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. 
  • Pour the tutti frutti cake batter in the greased or lined cake pan.
  • Gently tap the cake pan on the kitchen table top once or twice.

Baking tutti frutti cake

  • Place the cake pan in the preheated oven.
  • Bake the cake at 180 degrees Celsius/356 degrees Fahrenheit in the preheated 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.
  • Check with a skewer or fork and it should come out clean.
  • Place the pan on a wired rack to cool.
  • 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 cake.
  • Slice the cake.
  • Serve the eggless tutti frutti cake as is or with some milk or tea or coffee. Remaining cake can be refrigerated and lightly warmed before serving.


The approximate nutrition data is for one slice of the Tutti Frutti Cake.

Nutrition Info (Approximate Values)

Nutrition Facts
Tutti Frutti Cake
Amount Per Serving
Calories 148 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Cholesterol 9mg3%
Sodium 78mg3%
Potassium 49mg1%
Carbohydrates 27g9%
Sugar 15g17%
Protein 1g2%
Vitamin A 110IU2%
Vitamin C 0.2mg0%
Calcium 32mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

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This Tutti Frutti Cake post from the archives (December 2013) has been republished and updated on 23 September 2021.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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  1. Hi..
    I do follow your recipes quite often. It comes out well. Thanks.
    I wanted to share something with u. In all your recipes, when I click the option of 2X OR 3X, the calculation of measurements do not change. Pls check. It’s an error.


    1. Thanks Shilpa. On older mobile versions this issue is there. I also checked about this with the developer of the program but there is not much he can do about this. Even on my mobile I cannot see the measurements changing. I bring it up with him again.

  2. 𝙃𝙚𝙡𝙡𝙤, 𝙬𝙝𝙖𝙩 𝙘𝙖𝙣 𝙬𝙚 𝙧𝙚𝙥𝙡𝙖𝙘𝙚 𝙬𝙞𝙩𝙝 𝙘𝙪𝙧𝙙. 𝙄 𝙖𝙢 𝙣𝙚𝙬 𝙩𝙤 𝙗𝙖𝙠𝙞𝙣𝙜 𝙖𝙣𝙙 𝙡𝙤𝙤𝙠𝙞𝙣𝙜 𝙛𝙤𝙧 𝙚𝙜𝙜𝙡𝙚𝙨𝙨 𝙫𝙚𝙜𝙖𝙣 𝙧𝙚𝙘𝙞𝙥𝙚𝙨 𝙤𝙣𝙡𝙮. 𝙄 𝙗𝙚𝙡𝙞𝙚𝙫𝙚 𝙩𝙝𝙚𝙧𝙚 𝙬𝙞𝙡𝙡 𝙗𝙚 𝙢𝙖𝙣𝙮 𝙘𝙝𝙖𝙣𝙜𝙚𝙨. 𝙞𝙨 𝙞𝙩 𝙥𝙤𝙨𝙨𝙞𝙗𝙡𝙚 𝙩𝙤 𝙨𝙝𝙖𝙧𝙚 𝙫𝙚𝙜𝙖𝙣 𝙫𝙚𝙧𝙨𝙞𝙤𝙣 𝙤𝙛 𝙩𝙝𝙚 𝙩𝙪𝙩𝙩𝙞 𝙛𝙧𝙪𝙞𝙩𝙩𝙞 𝙘𝙖𝙠𝙚, 𝙘𝙖𝙧𝙧𝙤𝙩 𝙘𝙖𝙠𝙚?

    1. You can use a vegan curd like almond curd (almond yogurt) or cashew curd (cashew yogurt). Another suggestion would be to take 3 tbsp almond milk or any vegan milk and add 1 tbsp apple cider vinegar in it. Mix and let it sit for 5 minutes. Then add the 1 tbsp water and ½ teaspoon baking soda. Mix very well and proceed with the recipe. I tested vegan versions of carrot cake but was not successful in having them a nice texture.

  3. Hi Dassana, I have tried this recipe so many times at home and every time my husband enjoyed eating that cake. But this time I baked this cake for my colleague as it was her birthday and to my surprise everyone just loved it. Everyone appreciated my baking. It made my day. Some of them asked for the recipe so that they can give it a try. Thank you so much for sharing this amazing recipe. Love from New Zealand5 stars

    1. hi neha, so nice to read your comment. it has made my day too. thanks for sharing and for the rating too. love from india.

    1. yes. but more water will be required as atta absorbs more water. so add accordingly.

    1. baking soda cannot be skipped and is required. so nothing can be used instead of baking soda.

  4. I was a bit concerned about the curd in the cake. Does the cake taste pungent or will it have a normal flavour. Please do let me know.

    1. not at all. curd does not lend any pungent or sour curd in the tutti frutti cake. you won’t feel its taste. but make sure not to use sour curd (khatta dahi).

  5. Can I use 3/4th cup of powdered sugar instead of 3/4th cup sugar ? If I am using powdered sugar what will be the amount?

    1. you can use 3/4 of powdered sugar. generally, when sugar is powdered, the amount in cups comes to 1 or 2 tablespoons more for powdered sugar. so you can either use 3/4th cup OR 3/4th cup + 1 or 2 tablespoons of powdered sugar.

  6. 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?5 stars

    1. Thanks Priya for your positive feedback. We could not manage the app well. So we have deleted it. You can check all the recipes on this website.

  7. 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.4 stars

    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.

  8. 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.

  9. 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.4 stars

    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.

    1. you can try. if the batter looks thick then you can add some water or milk.

  10. 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..

  11. very tasty cake! excellent recipe. My cake was ready in exactly 40 mins.5 stars

  12. 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.5 stars

    1. wow cupcakes with whole wheat flour. i need to give a try. thanks for sharing gayathri ????

  13. I followed the same procedure and measures, but cake broke and got sticked to base of pan.
    Cake Tasted good.
    Please suggest.4 stars

    1. ritu, i have already replied to your comment. do refresh the page and check below this comment.

  14. 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.

  15. Hi dassana
    Can this cake be made with wholewheat flour? if yes any changes in the ingredients?
    Thanks5 stars

    1. sakshi, you can use whole wheat flour. just add some more water as whole wheat flour absorbs more water. the rest of the ingredients are same.

  16. 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

  17. 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?

    1. Welcome Ganesh. Cover the top of the cake with aluminium foil and then bake.

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

  19. This is a superb recipe. However what can I use to replace yogurt in this recipe.5 stars

    1. poornima, you can use buttermilk instead of yogurt. 2 tablespoons will be fine.

  20. 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 reply4 stars

  21. 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 you4 stars

    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.

        2. 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 🙂

        3. 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.

        4. 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.

        5. 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.

  22. 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?

    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.

    1. you can make muffins from the same batter. no need to make any changes.

  23. 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.

  24. 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?5 stars

    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.

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

  26. 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??5 stars

    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.

  27. 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?

    1. thats nice to know rakhi. all the best. just add 4 to 5 tablespoons of buttermilk.

  28. 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 this5 stars

    1. thank you very much saloni for this lovely and encouraging comment. means a lot to me 🙂

  29. Hii this cake is good and easy but can this cake be made in a microvave

    1. this recipe may not work in the microwave as the batter has a slight thick consistency.

  30. 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.

    1. you mean golden in color. if you use OTG or the regular oven, then make sure you keep the top heating element on. doing this will give you a golden crust.

  31. 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 u5 stars

        1. pleased to know this pooja 🙂 thankyou for your positive and encouraging words. god bless you and you are welcome.

  32. 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.

  33. 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!

        1. fine. could be the baking soda then. i have had a few baking disasters with both baking soda and baking powder at times.

  34. 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. i do not know about the minty flavor. what exactly happened with the texture. let me know.

        3. 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.

  35. 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!4 stars

  36. 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.

  37. 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.

  38. 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.5 stars

    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.

    1. mrignayani, you will have to try. it will have a different texture and won’t be so soft.

  39. 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.

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

  41. 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


  42. 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 something5 stars

    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.

  43. 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 🙂

  44. hello…… can i use tandoor for baking tutti frutti cake…
    bcoz i don’t have oven.4 stars

  45. 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’am5 stars

    1. welcome sud n prad. thats a very sweet feedback from you. i am sure everyone will enjoy the cake you made with lot of care and love.

  46. 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

    1. thanks dr vincy. you can use melted butter instead of oil. the batter is a medium thick batter.

  47. 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.

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

    1. kruthika, both are different. chilli vinegar has taste and flavor of chilli and used for indo-chinese recipes. so don’t add chilli vinegar.

  49. 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 .

    1. welcome seethe. glad to know that you like the recipes presentation. thanks for sharing your positive feedback and for your blessings.

  50. 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.

    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.

      1. Dear I am asking can I use butter,in recipe you mention to add half cup oil.

        1. himani, i have already replied to your query.. error on my part 🙂 yes you can use butter. use melted butter.

  51. 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.

  52. 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?

  53. 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.

  54. 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.

  55. 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.


    1. yes it is necessary. vinegar reacts with baking soda and air bubbles are formed, which help in aerating the batter. makes the cake soft, porous and fluffy.

  56. 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.

  57. 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?5 stars

  58. 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 !!

    1. thanks pavi for this positive feedback. wishing you and your family a merry christmas and happy new year.

  59. 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.

    1. thanks minakshi for informing us. yesterday website was down because of some technical issue.

  60. 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.4 stars

  61. 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.5 stars

  62. 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.

  63. 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.
    Versha5 stars

    1. thanks versha. i got it from a local shop. actually from a halwai shop. i don’t know the brand name.

  64. 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!

  65. Dear Dassana Awesome I am going to try it and i hv received the ingredients list also.

  66. 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.4 stars

    1. hi suja, the quantities are mentioned right towards the end of the step by step post.

  67. 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.5 stars

    1. thanks rhino. good to know. cooking is not difficult. just needs practice and the skill grows.

  68. 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

  69. Hi,

    Your recipe looks mouth watering. But I don’t have an oven. Is there any other way of baking? Pls help

  70. 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.

  71. 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

  72. 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 date5 stars

  73. 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 ?

    1. it could be due to the quality of the flour. to make the batter more flowing, you can add some milk.

  74. 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.


    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

        1. thats cool nivedita. you are giving me ideas to try 🙂 i will surely try and even add a new recipe.

  75. Looks great..
    I want to know which oil have you used?
    Also sugar is powdered or not?

    1. i have used rice bran oil. but you can also use sunflower or safflower oil. the sugar is not powdered.

  76. Hi dassana
    I Have tried your recipes.they come out amazing. Thanks for sharing your recipes

  77. 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 🙂4 stars

    1. may be the crust got baked more. thanks astha and am glad you are no longer a silent reader 🙂 do give feedback whenever possible as it helps.

  78. 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.

    1. you need to bake for some more minutes, like 5 to 8 minutes or more if required.

  79. Looks yummy…. Can this be prepared in a microwave or on gas, plz help me with this.

    1. thanks shubha. it can be made in pressure cooker but not sure about microwave.

  80. 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 🙂5 stars

    1. welcome tania. you have made my day with your sweet feedback. you are very generous and kind in your words.

  81. 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.

  82. I again try on aadi 18th. super dooper hit among my family members.
    Thank u so………. much dassana5 stars

  83. 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..4 stars

    1. welcome shweta. you can use any sugar. but brown sugar gives a nice brown color.

  84. 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.

  85. 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 idea5 stars

  86. 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?5 stars

    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.

    1. navatha, i don’t know because i have never tried this way adding lemon juice to curd. but you can try and experiment.

  87. 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

  88. hope sour thick but sour curd is fine. should i increase sugar then??4 stars

    1. please use fresh curd. sour curd may give notes of sourness in the curd and may spoil the taste too.

  89. 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. you mean making the cake in the convection mode or in the microwave mode? the cake cannot be made in the microwave mode.

    1. sdk, no idea as i am not from USA. i think you can buy online also as i saw some websites selling it online.

      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

        2. 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.