Soft & Colourful Tooty Fruity Cake (Eggless, Homemade Style)

 

There’s something very comforting about a simple homemade cake.

No fancy frosting, no complicated steps — just a soft sponge, gentle sweetness, and little pops of colour from tutti fruity.

This Tutti Fruity Cake is one of those recipes that feels familiar and happy. It’s perfect for evening tea, kids’ snack time, or when you simply want to bake something light and cheerful at home. Made without eggs and using easily available ingredients, this cake comes out soft, moist, and beautifully fragrant with vanilla.

Whether you bake it in an oven or make it patiently in a kadai, the result is always rewarding.


WATCH THE RECIPE VIDEO

Here is the full Tutti Fruity Cake recipe video from our YouTube channel:

Tutti Fruity Cake Recipe


Recipe Details



Author: Mishti Kitchen Recipes
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 45 minutes
Yield: 1 medium cake (6–8 slices)

Ingredients

  • All-purpose flour (maida) – 1 cup

  • Powdered sugar – slightly less than 1 cup

  • Baking powder – 1 tsp

  • Baking soda – ½ tsp

  • A pinch of salt

  • Thick curd (water removed) – 1½ tbsp

  • Lemon juice – 1½ tbsp

  • Tutti fruity – 100 g

  • Cashews & almonds (chopped) – 100 g

  • Vanilla essence – 12–15 drops

  • Milk (room temperature) – 1 cup (use as needed)

  • Refined oil – ¼ cup

  • Butter – ¼ cup

How to Make Tooty Fruity Cake

Step 1: Prepare the Batter

In a large bowl, add butter, refined oil, powdered sugar, and curd.
Blend everything well until smooth and creamy.

Place a sieve over the bowl and sift in:

  • Maida

  • Baking powder

  • Baking soda

  • Salt

Now slowly add milk little by little, mixing gently in one direction.
The batter should be smooth and reach a ribbon consistency — pourable but not runny.

Add vanilla essence.

Lightly coat the tutti fruity with a little dry flour and fold it into the batter. This helps prevent it from sinking to the bottom.

Step 2: Prepare for Baking

Preheat the oven to 180°C.

Grease a cake tin with butter and line the base with baking paper.

Just before pouring the batter into the tin, add lemon juice and gently mix once. This activates the baking soda and gives the cake a nice rise.

Pour the batter into the tin and gently tap it once.
Sprinkle chopped cashews and almonds on top.

Step 3: Bake the Cake

Bake at 180°C for about 25 minutes.

Check with a toothpick:

  • If it comes out clean, the cake is done.

  • If batter sticks, bake for a few more minutes and check again.

Kadai Method (Without Oven)

If you don’t have an oven:

  • Take a heavy-bottomed kadai and add a layer of salt.

  • Heat it on low flame for 10 minutes.

  • Place a stand inside, put the cake tin on it, and cover with a heavy lid.

  • Cook on low flame for 30 minutes.

  • Check with a toothpick. Cook a little longer if needed.

Cooling is Important

Once baked, cover the cake and let it cool completely.
Removing it while hot can cause the cake to break. Cooling helps it stay soft and intact.

Slice only after it has cooled.

Helpful Tips



Serving Suggestions

Enjoy this cake:

  • with evening tea or coffee

  • as a light dessert

  • packed for kids’ tiffin

It stays soft for 2–3 days when stored in an airtight container.

A Small Note from Our Kitchen

Thank you for baking along with us 💛
If you try this Tutti Fruity Cake, we’d love to know how it turned out for you.


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