Eggless Custard Cake (With Nuts & Tutti Frutti)

This soft, buttery eggless custard cake is lightly flavored with vanilla and enriched with crunchy nuts and colorful tutti frutti. It’s perfect as a tea-time cake or a simple dessert that doesn’t need any frosting.



Ingredients

  • ½ cup (100 g) butter, softened

  • 1 cup (230 g) sugar

  • 1 cup (255 ml) milk, at room temperature

  • 1 tsp vinegar

  • 1 tsp vanilla extract

  • 1½ cups (240 g) maida / all-purpose flour

  • ½ cup (68 g) custard powder

  • ½ tsp baking soda

  • 1 tsp baking powder

  • 1/8 tsp of salt

  • ¼ cup chopped nuts (almonds and walnuts)

  • 2–3 tbsp tutti frutti

Instructions

  1. Cream butter and sugar
    In a large mixing bowl, add the softened butter and sugar. Beat until light, smooth, and fluffy, ensuring the sugar is well combined with the butter.

  2. Add wet ingredients
    Pour in the milk, vinegar, and vanilla extract. Mix well until everything is evenly incorporated.

  3. Prepare dry ingredients
    Sieve together the maida, custard powder, baking soda, baking powder, and a pinch of salt.

  4. Combine gently
    Add the dry ingredients to the wet mixture. Using a cut-and-fold method, gently mix to form a smooth, lump-free batter. Do not overmix.

  5. Add nuts and tutti frutti
    Fold in the chopped almonds, walnuts, and tutti frutti evenly through the batter.

  6. Bake the cake
    Transfer the batter into a greased and lined round cake tin. Bake in a preheated oven at 180°C (350°F) for about 30-40 minutes, or until a toothpick inserted in the center comes out clean.

  7. Cool and serve
    Allow the cake to cool completely before slicing. Serve as is with tea or coffee, or store in an airtight container in the refrigerator for up to a week.









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