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Eggless tutti frutti cake

Bakery style tutti frutti cake
4.67 from 3 votes
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  • 1 + 1/4 cup Al purpose flour
  • 1/4 cup Milk powder tightly pressed
  • 1 cup Sugar
  • 1/2 cup butter softened butter
  • 1/2 cup sour cream
  • 1 + 1/2 teaspoon Baking powder
  • 1/4 teaspoon Baking soda
  • 1/2 cup Milk
  • 1 teaspoon Pineapple essence
  • 120 grams tutti frutti
  • 1 tablespoon all-purpose flour


  • Preheat the oven to 350 degrees Fahrenheit
  • Take a 9*5 loaf pan. Place parchment paper and grease with cooking spray or oil. Wipe out the excess spray
  • Take 1/4 cup of tightly pressed milk powder in a mixing bowl, add 1 + 1/4 cup all-purpose flour, 1 + 1/2 teaspoon of baking powder, 1/4 teaspoon of baking soda, and a pinch of salt
  • Mix well. We can’t over mix the batter after adding wet ingredients so make sure all the dry ingredients are combined well
  • Set aside 2 tablespoon of tutti frutti to sprinkle on top of the cake
  • Take the remaining  tutti frutti on a plate add 1 tablespoon of all-purpose flour and mix well and keep aside
  • In a wide mixing bowl take 1/2 cup of softened butter
  • Add 1 cup of sugar and beat well with an electric mixer
  • Mix in medium speed for 2-3 minutes, or until butter mixture turns pale yellow, light,  fluffy, and creamy
  • Furthermore, add 1/2 cup of milk, 1/2 cup of sour cream; mix well
  • Finally, add 1 teaspoon of pineapple essence and mix well. You can also use vanilla extract instead of pineapple essence
  • Gently add the dry ingredients little by little to the wet ingredients. Fold and mix; avoid overmixing as overly mixed batter results in a dense cake
  • At last, add the tutti frutti flour mixture and mix gently. I mixed with my hands for even mixing. You can also use a spatula
  • Add the batter to the prepared loaf pan
  • Evenly Sprinkle the  tutti frutti we set aside on top of the batter and gently tap the pan to remove air bubbles
  • Bake for 40 to 50 mins, until a toothpick inserted, comes out clean
  • Cool the cake for 10-15 minutes and carefully flip the cake
  • After the cake is completely cool cut and enjoy


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  1. To bake the cake on the stovetop - Preheat the pan for 5-6 minutes until it turns hot. Place a stand and keep loaf pan. Cover the heated pan with the lid and bake for 35 to 40 minutes in low - medium heat until a toothpick inserted comes out clean.
  2. 2 eggs can be used instead of sour cream. If you are using curd make sure you use fresh (not sour) curd
  3. Add cardamom powder, cinnamon powder, or any other spice for extra flavoring
  4. Vanilla extract can be used instead of pineapple essence
  5. Lemon zest, oranges zest, citrus feel can be used for additional flavor
  6. Baking time may vary depending on the oven but avoid opening the I am before 30 mins as it will affect the cake
  7. Nuts can be added for extra flavor
  8. If you are using an 8-inch round pan It will take 35 to 45 minutes for the cake to bake
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