A soft, moist, eggless vanilla cake loaded with colorful tutti frutti—perfect for tea time or celebrations! If you want to Tutti Frutti cake recipe in hindi to visit our website hubrecipes.
Ingredients
Dry Ingredients:
1½ cups all-purpose flour (maida)
1 tsp baking powder
½ tsp baking soda
A pinch of salt
Wet Ingredients:
¾ cup curd (plain yogurt)
¾ cup powdered sugar
½ cup oil (neutral-flavored like sunflower or canola)
1 tsp vanilla essence
¼ cup milk (adjust as needed)
Add-ins:
½ cup tutti frutti (reserve a little for topping)
1 tbsp all-purpose flour (to coat tutti frutti)
Instructions
Step 1: Preheat & Prep
Preheat oven to 180°C (350°F) for 10 minutes.
Grease a cake tin (7–8 inch) and line it with parchment paper.
Step 2: Mix Wet Ingredients
In a mixing bowl, whisk curd and powdered sugar until smooth.
Add oil and vanilla essence. Mix well.
Step 3: Sift & Combine Dry Ingredients
Sift flour, baking powder, baking soda, and salt into the wet mixture.
Gently fold in, adding milk gradually to make a smooth, lump-free batter.
Step 4: Add Tutti Frutti
Toss tutti frutti in 1 tbsp flour (this prevents sinking).
Fold into the batter. Reserve a few to sprinkle on top.
Step 5: Bake
Pour batter into the prepared tin. Tap to remove air bubbles.
Sprinkle reserved tutti frutti on top.
Bake at 180°C for 35–40 minutes or until a toothpick comes out clean.
Step 6: Cool & Serve
Let the cake cool in the tin for 10–15 minutes, then transfer to a wire rack.
Slice and enjoy!
Tips
Substitute oil with melted butter for a richer taste.
Store in an airtight container; stays fresh for 2–3 days at room temp.
You can also use half whole wheat flour and half maida for a healthier twist.