Introduction

Tutti Frutti Cake is one of those cakes that immediately fills one with nostalgia. Bright in color, cheerful in texture, and buttery soft, this classic has won many cultures over. In many South Asian, Middle Eastern, and African countries, this sweet treat features in family gatherings, school snacks, and celebratory feasts. From local bakery delights to home-baked goods shared during afternoon tea, the allure of Tutti Frutti Cake rests in its simplicity and joyful colors bursting with candied fruit.

The name “tutti frutti” describes small, gem-like bits of candied fruits, which are usually prepared from raw papaya and then coated with vivid food coloring. These colored bits add soft sweetness to the cake and make for pretty patterns. The base is a classic vanilla-butter sponge that is light, moist, and highly fragrant because of the creaming method in which tiny air pockets in the batter provide tenderness to the crumb.

Long, descriptive, beginner-friendly recipe crafted especially to fit high-quality recipe websites’ requirements. The recipe includes step-by-step guidance, baking science, serving ideas, storage tips, and presentation suggestions. If you are building a food blog or you want to submit your site for Google AdSense approval, this extended format provides depth and quality, with the user engagement that search engines like.

Ingredients

1 ½ cups (190g) all-purpose flour

1 ½ tsp baking powder

¼ tsp salt

½ cup (113g) unsalted butter, softened

¾ cup (150g) granulated sugar

2 large eggs

½ cup (120ml) milk

1 tsp vanilla extract

¾ cup (100g) tutti frutti (mixed candied fruit)

1 tbsp flour (to coat the candied fruit)

Instructions

1. Prepare the Pan

Lightly grease an 8-inch pan, round or loaf, with a thin layer of butter. Sprinkle a little flour into the pan to prevent sticking. Alternatively, one may also use parchment paper for cleaner edges. Preheat your oven to 175°C/350°F in advance to maintain uniform temperature for baking.

2. Mix the Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking powder, and salt. Whisking will help to both distribute the leavening agents evenly and remove any lumps from the flour. This promotes an even rise without dense patches in the cake.

3. Cream the Butter and Sugar

In a large separate bowl, add the softened butter and granulated sugar. With an electric mixer, beat until pale and fluffy for 3 to 4 minutes.

One of the most important steps: the creaming method creates tiny air bubbles that expand during baking, giving the cake its soft, airy texture.

4. Add the Eggs

Add the eggs one at a time, beating after each addition. This prevents splitting and ensures there is stability in the batter. Once both eggs are fully incorporated, add in the vanilla extract, enhancing the aroma and subtle sweetness of the cake.

5. Mix Wet and Dry Mixtures

Add the dry flour mixture in three additions, alternately adding the milk, starting with flour and ending with flour. Fold gently using a spatula or mix on low speed.

Mix only until combined, as overmixing will deflate the batter and yield a dense, heavy cake.

6. Coat the Tutti Frutti

Put the tutti frutti in a small bowl and sprinkle with 1 tablespoon of flour. Toss the pieces gently to coat. This is done so that the candied fruit does not sink to the bottom while baking; it ensures even distribution.

7. Fold in the Fruit

Fold the floured candied fruit gently into the batter until the mixture is thick and smooth, dotted evenly with the colourful pieces.

If you want that bakery-style look, set aside a small handful to sprinkle over the top.

8. Bake the Cake

Transfer the batter to the prepared pan and smooth the top. Bake in the preheated oven for 30–35 minutes or until:

the top is golden

the sides start to pull away from the pan

a toothpick comes out clean

Try not to open the oven too early, as a sudden decrease in temperature will make the cake sink.

9. Cool and Serve

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slicing the cake while still warm can cause it to break, so let it set first before serving.

Serving Suggestions

Dust the top with powdered sugar for an elegant look.

Serve with tea, coffee, hot chocolate, or milk.

Mix in a small scoop of vanilla ice cream for a dessert twist.

Slice it into thin bars for lunchboxes or picnics.

Storage Instructions

Store in an airtight container at room temperature for up to 3 days.

Refrigerate for up to 1 week.

Wrap tightly and freeze up to 2 months.

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