Tutti frutti cake is a popular Indian cake loved by kids and adults alike. This tutti frutti cake is moist, delicious and looks so pretty dotted with some sweet, tutti frutti.
I’ve grown up eating this cake and it’s one of my favorite tea time cakes. Britannia fruit cakes are popular for this specific cake, I don’t even have a count of how many I may have eaten! I don’t mind eating it as a snack too.
- Ingredients needed
- What is tutti frutti?
- Where can I buy tutti frutti?
- You may also enjoy these eggless tea cake recipes
- How to make the best tutti frutti cake – Step by step instructions
- Tutti Frutti Cake | How To Make Tutti Frutti Cake
Ingredients needed
This is a pretty simple cake that uses a basic vanilla cake recipe. It’s made using the usual suspects like;
- Flour
- Butter
- Eggs
- Granulated sugar
- Milk or buttermilk
- Leavening agents i.e. baking powder and baking soda along with some salt
- And tutti frutti, of course!
This is a recipe for tutti frutti cake with eggs, however, you can easily make this into an eggless tutti frutti cake by swapping the eggs for half a cup of yogurt.
This Rasmalai cake or cake rusk have the same base as this cake, but I’ve converted it into an eggless one by using 1/2 cup yogurt instead and it was just as good.
You can flavor this cake with pineapple essence to mimic the taste of Britannia fruitcake.
What is tutti frutti?
In case you are wondering what tutti frutti is, it’s nothing but candied raw papaya.
It is made by cooking raw papaya bits in sugar syrup. It is then colored and allowed to air dry for days.
That would be a fun DIY to make your own tutti frutti.
Where can I buy tutti frutti?
If you live in India, you will find tutti frutti easily in any store, supermarkets, or even online.
If you live abroad, you should be able to find them in any Indian grocery store.
I had a tough time finding these here in the US as my previous Indian grocery store had very limited things. So my Mum-in-law got me a few packets of these when she came to visit us.
Thankfully, we have a new Indian store here, that stocks up on tutti frutti. So now, I skip carrying packets from India.
In the US, you will find it in Walmart, especially during the Holidays, next to the other Holiday related baking products.
If you have a tough time finding it, replace it with other candied fruits, raisins or nuts.
The cake turned out amazingly moist and delicious, I enjoyed a slice of this pretty speckled cake with a cup of coffee 🙂
You may also enjoy these eggless tea cake recipes
Marble Cake
Rava Cake/Semolina Cake
Crazy chocolate cake (No milk/eggs/butter)
Date and Walnut cake
Orange cupcakes
Mango loaf cake
How to make the best tutti frutti cake – Step by step instructions
1.Preheat the oven to 350 degrees F, position a rack in the middle of the oven. Grease an 8-inch cake tin / 9 x 5 loaf pan with little butter and dust with flour to coat the pan, or you may use parchment paper.
2.In a medium mixing bowl, sift 1.5 cups flour, 1.5 teaspoons baking powder and 1/4 teaspoon baking soda. Add 1/4 teaspoon salt, whisk the dry ingredients until well combined. Set aside.
3.In the bowl of your stand mixer fitted with the paddle attachment, beat 1/2 cup unsalted, softened butter and 1 cup sugar on medium-high speed until light and creamy, scraping down in between, should take about 2-3 minutes. Or you can use an electric hand mixer/beater.
4.Add in the eggs next, one at a time, continue beating on medium-high speed. Add 1/2 cup of yogurt now if using that instead for an eggless version.
5.In goes 1 teaspoon of vanilla extract next.
6.Now reduce to the lowest possible speed , alternately add the dry ingredients and milk, starting with flour and ending with flour. ( DO NOT OVER MIX ) . Coat 1/2 cup of the tutti frutti with 1 tablespoon of flour. Dust off excess flour and fold in the batter gently. Transfer the batter to the prepared baking tin, sprinkle the remaining 2 tablespoons of tutti frutti on top of the batter.
7.Bake in the middle rack, for about 35 – 45 minutes (8-inch round or square pan), 45-55 minutes (9×5-inch loaf pan) or until a toothpick inserted in the center of the cake comes out clean. Cool the cake on a rack in the tin for 15 minutes, then remove from the tin and cool on the rack completely.
Notes
- To get a flat top, I learnt an excellent tip by Ruchita Ranka on an FB foodie group. What has to be done? Simple! Put a handful of ice cubes in a small baking tin, or make a small box out of aluminum foil. Place it in the lowest rack, just before you begin baking the cake. It works beautifully. This works for any other cake as well. What happens on doing this? The moisture from the melting ice, helps the cake bake evenly, resulting in a flat top.
- Also never open the oven door during baking (as tempted as you may be), for the first 30 minutes at least. Opening the oven door, lets some of the heat out, lowering the temperature inside, which may cause the cake to collapse.
- I’ve used a dark cake tin, hence I’ve lowered the temperature to 320 degrees F, so that the cake bakes slowly and evenly. This will take about 1 hour to bake. If you have a lighter pan then proceed with the temperature mentioned in the preparation part, i.e 350 degrees F.
- To substitute eggs in this recipe, simply use 1/4 cup of yogurt per egg, so you could use a total of 1/2 cup yogurt.
- To measure the flour, never scoop the flour out directly, you will end up with more flour than called for as it ends up being tightly packed. Always spoon the flour into the cup until it overflows, then level it off with a knife.
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Tutti Frutti Cake | How To Make Tutti Frutti Cake
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml. Make sure all ingredients are at room temperature
- 1 & 1/2 cups / 214 grams / 7.5 oz all purpose flour (maida), spooned and leveled
- 1 cup / 210 grams / 7.4 oz sugar
- 1/2 cup / 113 grams / 4 oz unsalted butter
- 2 large eggs + 1 egg yolk, or 1/2 cup non sour yogurt for an eggless version
- 1 & 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup milk/buttermilk
- 1 tsp vanilla extract/pineapple extract
- 1/4 tsp salt
- 1/2 cup + 2 tbsp tutti frutti (candied fruit)
- 1 tbsp flour, to coat the tutti frutti
Instructions
- Preheat the oven to 350 degrees F, position a rack in the middle of the oven. Grease an 8-inch cake tin / 9 x 5 loaf pan with little butter and dust with flour to coat the pan, or you may use parchment paper.
- In a medium mixing bowl, sieve flour, baking powder and baking soda. Add salt, whisk the dry ingredients until well combined. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and creamy, scraping down in between, should take about 2-3 minutes. Or you can use an electric hand mixer/beater.
- Add in the eggs next, one at a time, continue beating on medium-high speed. Add the yogurt now if using that instead.
- In goes the vanilla extract next.
- Now reduce to the lowest possible speed, alternately add the dry ingredients and milk, starting with flour and ending with flour. ( DO NOT OVER MIX ) . Coat 1/2 cup of the tutti frutti with flour and just fold in the batter gently. Transfer the batter to the prepared baking tin, sprinkle the remaining 2 tablespoons of tutti frutti on top of the batter.
- Bake in the middle rack, for about 35 - 45 minutes (8-inch round or square pan), 45-55 minutes (9x5-inch loaf pan) or until a toothpick inserted in the center of the cake comes out clean. Cool the cake on a rack in the tin for 15 minutes, then remove from the tin and cool on the rack completely.
Notes
- To get a flat top, I learnt an excellent tip by Ruchita Ranka on an FB foodie group. What has to be done? Simple! Put a handful of ice cubes in a small baking tin, or make a small box out of aluminum foil. Place it in the lowest rack, just before you begin baking the cake. It works beautifully. This works for any other cake as well. What happens on doing this? The moisture from the melting ice, helps the cake bake evenly, resulting in a flat top.
- Also never open the oven door during baking (as tempted as you may be), for the first 30 minutes at least. Opening the oven door, lets some of the heat out, lowering the temperature inside, which may cause the cake to collapse.
- I’ve used a dark cake tin, hence I’ve lowered the temperature to 320 degrees F, so that the cake bakes slowly and evenly. This will take about 1 hour to bake. If you have a lighter pan then proceed with the temperature mentioned in the preparation part, i.e 350 degrees F.
- To substitute eggs in this recipe, simply use 1/4 cup of yogurt per egg, so you could use a total of 1/2 cup yogurt.
- To measure the flour, never scoop the flour out directly, you will end up with more flour than called for as it ends up being tightly packed. Always spoon the flour into the cup until it overflows, then level it off with a knife.
Tutti Frutti Cake | How To Make Tutti Frutti Cake
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml. Make sure all ingredients are at room temperature
- 1 & 1/2 cups / 214 grams / 7.5 oz all purpose flour (maida), spooned and leveled
- 1 cup / 210 grams / 7.4 oz sugar
- 1/2 cup / 113 grams / 4 oz unsalted butter
- 2 large eggs + 1 egg yolk, or 1/2 cup non sour yogurt for an eggless version
- 1 & 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup milk/buttermilk
- 1 tsp vanilla extract/pineapple extract
- 1/4 tsp salt
- 1/2 cup + 2 tbsp tutti frutti (candied fruit)
- 1 tbsp flour, to coat the tutti frutti
Instructions
- Preheat the oven to 350 degrees F, position a rack in the middle of the oven. Grease an 8-inch cake tin / 9 x 5 loaf pan with little butter and dust with flour to coat the pan, or you may use parchment paper.
- In a medium mixing bowl, sieve flour, baking powder and baking soda. Add salt, whisk the dry ingredients until well combined. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and creamy, scraping down in between, should take about 2-3 minutes. Or you can use an electric hand mixer/beater.
- Add in the eggs next, one at a time, continue beating on medium-high speed. Add the yogurt now if using that instead.
- In goes the vanilla extract next.
- Now reduce to the lowest possible speed, alternately add the dry ingredients and milk, starting with flour and ending with flour. ( DO NOT OVER MIX ) . Coat 1/2 cup of the tutti frutti with flour and just fold in the batter gently. Transfer the batter to the prepared baking tin, sprinkle the remaining 2 tablespoons of tutti frutti on top of the batter.
- Bake in the middle rack, for about 35 - 45 minutes (8-inch round or square pan), 45-55 minutes (9x5-inch loaf pan) or until a toothpick inserted in the center of the cake comes out clean. Cool the cake on a rack in the tin for 15 minutes, then remove from the tin and cool on the rack completely.
Notes
- To get a flat top, I learnt an excellent tip by Ruchita Ranka on an FB foodie group. What has to be done? Simple! Put a handful of ice cubes in a small baking tin, or make a small box out of aluminum foil. Place it in the lowest rack, just before you begin baking the cake. It works beautifully. This works for any other cake as well. What happens on doing this? The moisture from the melting ice, helps the cake bake evenly, resulting in a flat top.
- Also never open the oven door during baking (as tempted as you may be), for the first 30 minutes at least. Opening the oven door, lets some of the heat out, lowering the temperature inside, which may cause the cake to collapse.
- I’ve used a dark cake tin, hence I’ve lowered the temperature to 320 degrees F, so that the cake bakes slowly and evenly. This will take about 1 hour to bake. If you have a lighter pan then proceed with the temperature mentioned in the preparation part, i.e 350 degrees F.
- To substitute eggs in this recipe, simply use 1/4 cup of yogurt per egg, so you could use a total of 1/2 cup yogurt.
- To measure the flour, never scoop the flour out directly, you will end up with more flour than called for as it ends up being tightly packed. Always spoon the flour into the cup until it overflows, then level it off with a knife.
This Cassata Cake is the perfect way to end your Italian feast on a sweet note. Learn how to make Cassata cake in this easy step-by-step recipe.
It’s time for another challenge for the month of February. Last month’s challenge was the rare recipe challenge. The topic for this month is Cakes we have to try . The judges for this month’s challenge are Suzanne and Jhuls .
I was pretty impressed with the list of cakes Lina came up with for all of us. I chose to make a Sicilian cassata cake. Funny I never knew cassata was a cake since in India it’s quite popular as layered ice cream. And frankly, the cake is no different as it’s a layered one too. Let me brief you up on a little about this cake if you have never heard about it like me.
- WHAT IS CASSATA CAKE?
- HOW TO MAKE A CASSATA CAKE?
- YOU MAY ALSO LIKE THESE CAKES,
- HOW TO MAKE CASSATA CAKE?
- Cassata Cake Recipe
WHAT IS CASSATA CAKE?
Cassata is a traditional Italian dessert, specific to its origin in Sicily. Basically, it’s made of normal sponge cake, moistened with liqueur, layered with ricotta cheese mixture and then frosted with sweetened whipped cream topped with candied fruits, nuts etc.
The traditional cassata cake has a shell of marzipan as it’s outer covering. The ricotta filling is quite similar to the one that is used to fill a cannoli, one of my favorite Italian desserts. Except for a cannoli, the ricotta mixture is mixed with whipped cream, and here, it isn’t.
I found a fairly simple version of this Italian cake with ricotta filling on the web, followed it practically to the T. The only changes I did was I used half of the quantity of the whipping cream as I wanted the cake to have a naked sided look. I baked this in a 7-inch cake pan to give it that tall look.
Upon some further research, I learned that this is not an authentic Sicilian Cassata cake recipe, but is more of the version that you will find in Cleaveland, Ohio. There are two kinds of cassata cake that show up on Google, one is the American version and the other is the traditional Italian recipe complete with marzipan and candied fruits. I’d definitely like to try that someday!
HOW TO MAKE A CASSATA CAKE?
You need 4 elements to make this Cassata Ricotta Cake-
- Sponge cake
- The rum mixture to moisten the cake layers
- The ricotta cheese filling
- Whipped cream and toasted almonds
- If you want to go the traditional route, then you will need marzipan for the outer covering.
I used my vanilla cake recipe , the one that I shared a couple of days back. You can use that as the base, skip the tutti frutti. If you have a favorite sponge cake recipe, feel free to use that. Or if you aren’t feeling that adventurous to bake a cake from scratch, then use a boxed cake mix. I leave that to you 🙂
So how did the cake turn out? Well, it was really nice, quite an unusual one. I love how the toasted almonds gave the cake such a pretty and contrasting look. It was moist from the all that rum mixture. Basically there are so many layers of texture in one slice of this cake, there’s the moist sponge with a feeble hint of rum, then comes the creamy ricotta cheese mixture that has been flavored with cinnamon & vanilla, you get the crunch from the chocolate chips, and finally that sweet whipped cream frosting along with the toasted almonds to finish it all off! Now isn’t that a big list and reason enough for you to try this easy Cassata cake recipe?
Eggless Kit Kat cake from scratch
Butterscotch Cake
Eggless rasmalai cake
Eggless Red velvet cake with cream cheese frosting
STEP BY STEP INSTRUCTIONS TO MAKE CASSATA CAKE
{You will find the complete printable recipe card below after the stepwise pictorials}
1.Bake the cake batter according to package directions for two 9-inch round layers or you can use my basic vanilla cake recipe to make an 8 or 7-inch cake. Transfer the pan to a wire rack, let it cool for 15 minutes. Then remove the cake from the pan let it cool completely on the wire rack.
2.In a medium mixing bowl, combine ricotta cheese, chocolate chips, 1/4 cup granulated sugar, vanilla, and cinnamon, mix well, cover the bowl and refrigerate until ready to use.
3.In a small bowl, combine rum and water along with remaining granulated sugar, mix well. For a non-alcoholic version, simply use some fruit juice and add sugar accordingly.
4.Divide the cake into 2 layers with the help of a serrated knife.
5.Drizzle half of the prepared rum/fruit juice mixture over each cake layer until liquid soaks completely.
6.Place one cake layer on a serving platter, spread the ricotta cheese mixture and top it off with the second cake layer.
7.In the bowl of your stand mixer fitted with whisk attachment, beat heavy cream and confectioners’ sugar on high speed for 5 to 6 minutes, or until stiff peaks form. Do not over beat, or you will end up with butter. Frost the cake with whipped cream and sprinkle toasted almonds. Cover loosely and refrigerate it for at least 2 hours before serving.
HOW TO MAKE CASSATA CAKE?
Cassata Cake Recipe
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml. Make sure all ingredients are at room temperature.
- 1 (18-1/4-ounce) oz package yellow cake mix
- 1 (15) oz container ricotta cheese
- 1 cup miniature semisweet chocolate chips
- 1/4 cup + 2 tbsp granulated sugar, divided
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 2 tbsp dark rum
- 1/4 cup water
- 1 cup heavy cream, I reduced it to 1/2 as I did not frost the entire cake
- 2 tbsp confectioners’ sugar
- 1 cup sliced almonds, toasted (I used 1/4 cup)
Instructions
- Bake the cake batter according to package directions for two 9-inch round layers or you can use my basic vanilla cake recipe to make an 8 or 7-inch cake. Transfer the pan to a wire rack, let it cool for 15 minutes. Then remove the cake from the pan let it cool completely on the wire rack.
- In a medium mixing bowl, combine ricotta cheese, chocolate chips, 1/4 cup granulated sugar, vanilla, and cinnamon, mix well, cover the bowl and refrigerate until ready to use.
- In a small bowl, combine rum and water along with remaining granulated sugar, mix well. For a non-alcoholic version, simply use some fruit juice and add sugar accordingly.
- Divide the cake into 2 layers with the help of a serrated knife.
- Drizzle half of the prepared rum/fruit juice mixture over each cake layer until liquid soaks completely.
- Place one cake layer on a serving platter, spread the ricotta cheese mixture and top it off with the second cake layer.
- In the bowl of your stand mixer fitted with whisk attachment, beat heavy cream and confectioners’ sugar on high speed for 5 to 6 minutes, or until stiff peaks form. Do not over beat, or you will end up with butter. Frost the cake with whipped cream and sprinkle toasted almonds. Cover loosely and refrigerate it for at least 2 hours before serving.
Notes
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
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Regards,
Freda
