Tutti Frutti Cake | How to make Tutti Frutti Cake is a soft, buttery and delicious tea-time cake studded with tangy and sweet fruity bits and pieces along with some glazed cherries. Each bite of this cake is filled with so much flavor and texture, you will enjoy it and keep going back for another slice!  

Tutti Frutti Cake | How to make Tutti Frutti Cake

Tutti Frutti Cake | How to make Tutti Frutti Cake can be made in so many ways and there are a bunch of recipes available out there but I have a basic recipe which I have followed here too. It is my trusted recipe and it has never failed me. It is tried and tested by many and it’s always received excellent reviews. The texture of the cake is just perfect. not too crumbly neither too dry. It has the moistness from the butter and a beautiful color on the exterior too. The crust is not dry and flaky yet has the firmness that is just apt for tea cakes.

Tutti Frutti Cake | How to make Tutti Frutti Cake

Tutti Frutti Cake | How to make Tutti Frutti Cake as a cake is very easy to make, like most cakes it calls for basic ingredients and minimal efforts. But, as most of my readers know that I am particular about the crumb structure of my cakes, few steps are crucial and need a little attention to detail. If you are following my recipe to the T, it will be absolutely easy to nail crumb structure.

A few pointers on the same.
Temperature – Please ensure the ingredients used are all at room temperature. Different ingredients take different durations to come to room temperature, for example, butter takes close 2 hours on an average whereas eggs will come to room temperature in about 45-50 minutes. So accordingly, time yourself in advance before you bake a cake.

Creaming – This is an important step, adding adequate amount of air into the butter gives the cake it’s creamy color as well as the soft texture. Cream the butter using the electric whisk or manual whisk without the sugar to start with. Once the butter turns paler, add sugar in 2 or 3 parts and whisk in more air until the sugar has dissolved. Do not rush the creaming procedure, doing so will leave the sugar undissolved which gives a very crisp and wafer like exterior and the interior of the cake will remain too moist. So please pay close attention.

Whisking – To incorporate the eggs perfectly into the creamed butter sugar, you have to first lightly whisk the eggs in a separate bowl and then add them one by one into the creamed butter and sugar for best results. Whisk each egg for about 1 minute before adding the next. This will ensure the batter does not ever curdle. The batter will be smooth and light pale once all the eggs have been whisked. (check the picture below, the crumb shot shows that each step has been followed with care and the batter has been smooth with just the correct amount of air)

Tutti Frutti Cake | How to make Tutti Frutti Cake

Folding – Never use a whisk to mix the wet and the dry ingredients together. That will cause all the air which we have so carefully incorporated into the batter to escape. One of the main reasons why cakes deflate as they cool after baking. Always make it a point to use wooden or silicon spatula to mix the wet and the dry ingredients together. Cut and fold the batter just enough to bring everything together. Do not over mix the batter. That gives a very hard and tough cake.

Baking – Every oven runs differently, I am talking about OTGs. I do not bake in an convection microwave so have zero clue about how that works. But to bake in an OTG, it is advisable to invest in an oven thermometer to see how the heat in your oven runs before you start baking complex recipes. My oven runs about 10’c hotter so I adjust my baking durations accordingly.

So these are the main steps or tips that give those perfect slices every time. And it goes without saying, slice any cake only when it has cooled down completely. 

Tutti Frutti Cake | How to make Tutti Frutti Cake

I had made this loaf a few weeks back and it’s long gone but drafting the recipe is kind of making me crave for a slice or two, lol!! I will probably bake some over the weekend. The beauty about a classic Tutti Frutti Cake | How to make Tutti Frutti Cake is that it never fails to impress. It is loved by everyone alike and one of the most easy recipes to put together if you are just a beginner at baking. This is one of the earliest recipes I remember baking and perfecting the skill. And it also happens to be my hubby’s and my Mom’s favorite cake that I bake, well they do love all my bakes but this one is the most requested cake! 🙂 I do have an egg free version, just incase you wish to have a look, click here.

Now let us bake a Classic Tutti Frutti Cake! 

Begin with getting all the ingredient to room temperature.

Line and prep your loaf tin. I have used a 9″ * 5″ loaf pan. Preheat the oven at 180’c for 10-12 minutes.

In a large mixing bowl, place the softened butter and whisk until it turns pale. I have used an electric whisk to do this and took me about 5 minutes on medium speed.

Add half of the sugar and whisk until it dissolves. Add the remaining sugar next and again whisk until the sugar has dissolved and the mixture is fluffy and pale.

In a small bowl, lightly whisk the eggs. Add the whisked eggs to the butter and sugar mixture in 2 or 3 parts. Whisk the mixture for about 1 minute after each addition of the whisked eggs. The mixture will not curdle this way.

Add the vanilla extract. Whisk for a few seconds.

Tutti Frutti Cake | How to make Tutti Frutti Cake

Sieve the all purpose flour with baking powder in a separate bowl. Add the Tutti Frutti, chopped glazed cherries and black raisins to the flour and mix well to coat them.

Add this dry mixture to the wet ingredients alternating with the milk in 2 or 3 parts and gently fold them together using a spatula. Do not over mix the batter.

Tutti Frutti Cake | How to make Tutti Frutti Cake

Pour the batter into the prepped loaf tin, tap the tin on the platform a few times. Bake it at 180’c for 50-55 minutes or until a toothpick inserted in the center of the cake comes out clean.

Tutti Frutti Cake | How to make Tutti Frutti Cake

Let the cake cool for about 10 minutes in the loaf tin, then demold the cake and let it rest on a cooling rack for about an hour before slicing.

Tutti Frutti Cake | How to make Tutti Frutti Cake

This cake can stored for up to 5 days in an airtight container.

Tutti Frutti Cake | How to make Tutti Frutti Cake

Tutti Frutti Cake | How to make Tutti Frutti Cake
5 from 2 votes
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Tutti Frutti Cake

Buttery, light and so scrumptious, this classic Tutti Frutti Cake will be your new tea time favorite. 

Course Breakfast, Brunch, Christmas, Dessert, Snack, Tea Time
Cuisine British
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12 slices
Author Shreya Ashish Tiwari

Ingredients

  • 2 cup all purpose flour maida
  • 1+1/2 cup powdered sugar
  • 4 nos. eggs at room temperature
  • 100 gms unsalted butter at room temperature, not melted
  • 1 tsp baking powder
  • 1/2 cup milk at room temperature
  • 1 tsp vanilla extract
  • 1/3 cup mixed tutti frutti
  • 2 tbsp black raisins optional
  • 2 tbsp glazed cherries, chopped optional

Instructions

  1. Begin with getting all the ingredient to room temperature. 

  2. Line and prep your loaf tin. I have used a 9" * 5" loaf pan. Preheat the oven at 180'c for 10-12 minutes. 

  3. In a large mixing bowl, place the softened butter and whisk until it turns pale. I have used an electric whisk to do this and took me about 5 minutes on medium speed.

  4. Add half of the sugar and whisk until it dissolves. Add the remaining sugar next and again whisk until the sugar has dissolved and the mixture is fluffy and pale. 

  5. In a small bowl, lightly whisk the eggs. Add the whisked eggs to the butter and sugar mixture in 2 or 3 parts. Whisk the mixture for about 1 minute after each addition of the whisked eggs. The mixture will not curdle this way.

  6. Add the vanilla extract. Whisk for a few seconds.

  7. Sieve the all purpose flour with baking powder in a separate bowl. Add the Tutti Frutti, chopped glazed cherries and black raisins to the flour and mix well to coat them. 

  8. Add this dry mixture to the wet ingredients alternating with the milk in 2 or 3 parts and gently fold them together using a spatula. Do not over mix the batter. 

  9. Pour the batter into the prepped loaf tin, tap the tin on the platform a few times.

  10. Bake it at 180'c for 50-55 minutes or until a toothpick inserted in the center of the cake comes out clean. 

  11. Let the cake cool for about 10 minutes in the loaf tin, then demold the cake and let it rest on a cooling rack for about an hour before slicing.

  12. This cake can stored for up to 5 days in an airtight container.

Love,
Shreya

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Tutti Frutti Cake | How to make Tutti Frutti Cake

9 comments on “Tutti Frutti Cake | How to make Tutti Frutti Cake”

  1. Very awesum recipe!!Recreated it as cupcakes and added some cranberries also.Thk u for the detailed instructions and tips.Got s beautiful crumb.

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