Easy Tutti Frutti Cake Recipe – Indian Maida Cake Delight

Last Updated on 2 months by Neha Deshmukh

Easy Tutti Frutti Cake Recipe – Indian Maida Cake Delight

Hey everyone! If you’re anything like me, you have a soft spot for a good, old-fashioned cake. And this Tutti Frutti Cake? It’s a little slice of nostalgia, reminding me of childhood birthdays and festive gatherings. It’s simple, comforting, and bursting with those colorful, sweet tutti frutti pieces. Trust me, this one will disappear fast!

Why You’ll Love This Recipe

This Tutti Frutti Cake is a classic for a reason. It’s incredibly easy to make – perfect for beginner bakers or when you just want a fuss-free treat. The combination of the soft, fluffy cake and the chewy, sweet tutti frutti is just chef’s kiss. Plus, it’s a lovely way to add a bit of color and fun to your baking. It’s a delightful Indian-inspired maida cake that’s sure to become a family favorite.

Ingredients

Here’s what you’ll need to whip up this delicious cake:

• 1 cup plain flour (maida) – about 120g
• 2/3 cup sugar – about 150g
• 1/2 tsp baking powder – about 2.5g
• 1/2 tsp baking soda – about 2.5g
• 1 egg
• 1/2 cup buttermilk – about 120ml
• 1/4 cup butter (softened) – about 57g
• 1/2 tsp vanilla extract – about 2.5ml
• 1/3 cup tutti frutti – about 75g
• A pinch of salt

Ingredient Notes

Let’s talk ingredients! Using the right ones makes all the difference.

• Maida Flour: We’re using maida (plain flour) here, which is a staple in Indian baking. It gives the cake a wonderfully soft and tender crumb. If you’re not familiar with maida, it’s lower in protein than whole wheat flour, resulting in a lighter texture.
• Buttermilk: Don’t skip the buttermilk! It adds a lovely tang and helps to activate the baking soda, making the cake extra fluffy. If you don’t have buttermilk, you can easily make a substitute (see FAQs!).
• Tutti Frutti: Ah, tutti frutti! These colorful candied fruit pieces are a beloved addition to Indian sweets and baking. They originated in Italy, but have become incredibly popular in India, especially during festive seasons. They add a delightful chewiness and sweetness to the cake. You can find them at most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 400°F (200°C). Grease an 8-inch baking pan with butter. This prevents the cake from sticking and ensures easy removal.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure everything is nicely combined.
3. Now, add the egg, vanilla extract, buttermilk, and softened butter to the dry ingredients.
4. Beat the mixture with an electric mixer on low speed for about a minute. Scrape down the sides of the bowl, then beat on medium speed for another minute until everything is smooth and creamy.
5. Pour the batter into the prepared pan and evenly sprinkle the tutti frutti on top. I like to gently press them in so they don’t all sink to the bottom.
6. Bake for 25-30 minutes, or until a golden brown and a skewer inserted into the center comes out clean.
7. Let the cake cool completely in the pan before slicing and serving. Patience is key here!

Expert Tips

• Make sure your butter is really softened. It should be room temperature and easily pliable.
• Don’t overmix the batter! Overmixing can develop the gluten in the flour, resulting in a tough cake.
• Check for doneness with a skewer. If it comes out with a few moist crumbs attached, it’s done!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based buttermilk (almond milk with a teaspoon of lemon juice) and an egg replacer like flaxseed meal or applesauce.
• Gluten-Free Adaptation: Substitute the maida flour with a gluten-free flour blend. I recommend one that’s specifically designed for baking.
• Spice Level: Add a pinch of cardamom or nutmeg to the dry ingredients for a warm, aromatic flavor. My grandmother always added a tiny bit of nutmeg!
• Festival Adaptations: For Christmas or New Year, add a tablespoon of brandy or rum to the batter for an extra festive touch. You could also decorate with festive sprinkles.

Serving Suggestions

This cake is delicious on its own, but it’s even better with a cup of chai! It also pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.

Storage Instructions

Store leftover cake in an airtight container at room temperature for up to 3 days. You can also freeze it for up to a month. Just wrap it tightly in plastic wrap and then in foil.

FAQs

Let’s answer some common questions:

• What is Maida flour and can I substitute it? Maida is a refined wheat flour commonly used in Indian baking. You can substitute it with all-purpose flour, but the texture might be slightly different.
• Can I use milk instead of buttermilk? You can, but the cake won’t be as tender or tangy. If you use milk, add a teaspoon of lemon juice or vinegar to it and let it sit for 5 minutes to curdle slightly.
• How can I make the tutti frutti more flavorful? Soak the tutti frutti in a tablespoon of rum or brandy for a few hours before adding it to the batter.
• How do I know when the cake is fully baked? Insert a skewer into the center of the cake. If it comes out clean or with just a few moist crumbs, it’s done.
• Can this cake be made ahead of time? Yes! You can bake it a day or two in advance and store it in an airtight container.

Enjoy baking (and eating!) this delightful Tutti Frutti Cake. I hope it brings a little sweetness to your day!