Try this Britannia-style eggless tutti frutti cake recipe, It is light, soft, delicious, moist, buttery, and milky. This cake is perfect for birthday parties, Christmas, and gatherings.
Tutti-frutti is a candied fruit basically the fruit is cooked in sugar then food color is added to it and when it is dried completely then it is used in desserts. Raw papaya and watermelon rind is used to make tutti frutti.
Colorful tutti frutti in the cake or any dessert is very attractive to kids, If you’re a parent make sure to try this cake for your kids.
It is one of the most popular cakes in India and is easily available in every grocery store. My grandma has a wonderful bonding with Britannia tutti frutti cake, whenever a guest arrives she asks to bring tutti frutti cake so that she could serve it with tea and I am seeing this since my childhood.
Now, she asks me to make a cake before the guest arrives and in case I am busy she will order the tutti frutti cake. She is sweet!
Give this recipe a try and I am sure you’re going to love it!
Ingredients
Dry ingredients– All-purpose flour, powdered sugar, baking powder, baking soda, milk powder, and powdered sugar.
Wet ingredients- milk, and butter.
Other- tutti-frutti, food color, and vanilla essence.
How to make tutti frutti cake
- In a large mixing bowl add room-temperature salted butter and powdered sugar, beat the butter and sugar on medium-high speed with the help of a hand mixer until creamy and light.
- Add yogurt in it and mix it well with the butter-sugar mixture.
- Now, sift in the dry ingredients- all-purpose flour, milk powder, baking powder, baking soda, and salt.
- Then add milk and mix it well until a smooth batter is formed. Add in vanilla essence, a pinch of yellow food color, and flour-coated tutti-frutti. (coat 1/2 cup tutti-frutti with a tablespoon of all-purpose flour)
(Note– If the batter is too thick add little milk to improve the consistency)
- Mix the batter well and transfer it to an oil-greased and flour-dusted cake tin. Top it with tutti-frutti and bake it in a preheated oven at 160 degrees on the middle rack for 50 to 55 minutes or until the skewer inserted in the center comes out clean.
- Once baked, remove the cake from the cake tin after 10 minutes and let it cool down.
- When the cake comes to normal room temperature then store it in an airtight container in the refrigerator.
Top tips
- Use measuring cups and spoons for measuring the ingredients.
- You can use salted or unsalted butter, whichever is easily available in your town/city. Use room temperature butter.
- Powdered sugar can be substituted with brown sugar.
- Food color can be skipped or it can be substituted with saffron/kesar milk. (Soak saffron strands in 1/4 cup of warm milk, it will release its color and flavor add the infused milk to the cake mixture.)
- Do not overfill the cake tin, it may leak while baking.
- Do not open the oven door every now and then as the temperature of the oven will drop and the cake may sink.
- This tutti frutti cake stays good for 5 to 6 days when stored in a refrigerator.
FAQs
Tutti-frutti is used in ice creams, cakes, chocolates, bread, buns, cookies, etc.
You can bake this cake in a pressure cooker or gas oven tandoor. For more details check out this pressure cooker cake recipe.
Use orange peels, chopped dry fruits, dates, or sprinkles instead of tutti-frutti.
You can easily find tutti-frutti online or in a grocery store. If you have homemade tutti-frutti use that.
Other recipes you might like
Eggless semolina cake (No-oven cake recipe)
Chocolate banana bread with quinoa
Recipe card
Britannia tutti frutti cake recipe|Eggless tutti frutti cake recipe
Try this Britannia-style eggless tutti frutti cake recipe, It is light, soft, delicious, moist, buttery, and milky. This cake is perfect for birthday parties, Christmas, and gatherings.
Ingredients
- 100 gram butter
- 1/2 cup sugar
- 1/2 cup yogurt
- 1 1/2 cup all purpose flour (maida)
- 1/4 cup milk powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 teaspoon vanilla essense
- Pinch of yellow food colour
- 1/2 cup tutti-frutti + 1 tablespoon flour
Instructions
- In a large mixing bowl add 100 grams of room-temperature salted butter and ½ cup powdered sugar, beat the butter and sugar on medium-high speed with the help of a hand mixer until creamy and light.
- Add ½ cup yogurt in it and mix it well with the butter-sugar mixture.
- Now, sift in the dry ingredients- all-purpose flour, milk powder, baking powder, baking soda, and salt.
- Then add ½ cup milk and mix it well until a smooth batter is formed. Add in vanilla essence, yellow food color, and flour-coated tutti-frutti. (coat 1/2 cup tutti-frutti with a tablespoon of all-purpose flour)
- Mix the batter well and transfer it to an oil-greased and flour-dusted cake tin. Top it with tutti-frutti and bake it in a preheated oven at 160 degrees on the middle rack for 50 to 55 minutes or until the skewer inserted in the center comes out clean.
- Once baked, remove the cake from the cake tin after 10 minutes and let it cool down.
- When the cake comes to normal room temperature then store it in an airtight container in the refrigerator.
Notes
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 166Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 105mgCarbohydrates: 22gFiber: 0gSugar: 10gProtein: 3g
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