Eggless Pecan Butter Cake: It was my husband's birthday a few weeks ago. It's always a daunting task to bake something for him because he is a very picky conscious eater. Surprisingly the eggless tres leches cake I made last year was a super-duper hit.
Once in a blue moon, I hit the jackpot with him. I had bookmarked a butter pecan cake recipe from Taste of Home years back.
I decided to give that a try for this year's birthday because on the rarest occasion he eats ice cream he prefers butter pecan flavor.
The original recipe had used 2 eggs for which I went to my trusted, no-fail egg substitute combo for cakes; tofu and yogurt.
I found this stunning combination while I baked the eggless strawberry cream cake and ever since this combination is my go-to egg substitute especially for cakes.
It's no surprise that this combination worked perfectly for this eggless butter pecan too! This cake was again a splendid hit with family and friends.
Step-by-Step Instructions
Here are the step-by-step instructions on how to make delicious butter pecan cake for any special occasion!
1. Preheat oven to 350 F/180C.
2. To make toasted pecans, pour melted butter in a baking sheet. Stir in pecans. Toast for 10 minutes. Stir the nuts once half way. Set aside to cool.
8. Add the dry mix and milk to the creamed butter/sugar mixture alternately. Basically first some portion of the flour, mix well and then add milk and beat well and do the same for rest of the flour and milk.
12. Pour batter into two 8-inch round baking pans lined with parchment paper. First I scooped out 1 cup of batter and put in each of the pans and divided the rest of the batter equally using measuring cups.
Frosting Steps
1. In a large bowl cream butter and 3 cups of sugar. Add milk in small increments and vanilla, beating until light and fluffy.
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Recipe
Eggless Butter Pecan Cake
Ingredients
TOASTED PECANS:
- 3 tablespoons butter melted
- 1 and ⅓ cups pecans chopped
CAKE INGREDIENTS:
- ⅔ cup butter softened
- 1 and ⅓ cup white sugar
- ¼ cup silken tofu
- ¼ cup yogurt plain
- 1 and ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ⅔ cup whole milk
BUTTER PECAN FROSTING:
- ½ cup butter softened
- 3-4 and ½ cups icing sugar
- 4-6 tablespoons whole milk (as needed)
- ¾ teaspoon vanilla extract
Instructions
CAKE PROCEDURE:
- Preheat oven to 350 F/180C. To make toasted pecans, pour melted butter in a baking sheet. Stir in pecans. Toast for 10 minutes. Stir the nuts once half way. Set aside to cool.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add ¼ cup silken tofu and beat well. Then add the yogurt and vanilla extract and beat well.
- In a medium-sized bowl, combine flour, baking powder, and salt.
- Add the dry mix and milk to the creamed butter/sugar mixture alternately. Basically first some portion of the flour, mix well and then add milk and beat well and do the same for rest of the flour and milk.
- Stir in 1 cup toasted pecans.
- Pour batter into two 8-in.round baking pans lined with parchment paper. First I scooped out 1 cup of batter and put in each of the pans and divided the rest of the batter equally using measuring cups.
- Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Mine was done in 33 minutes. You can see that the cake gets golden brown around the edges and it starts pulling away from the pan.
- Place the pans on a wire rack for at least 10 minutes before removing the cakes from the pan. After that cool the cakes completely before frosting.
FROSTING PROCEDURE:
- In a large bowl cream butter and 3 cups of sugar. Add milk in small increments and vanilla, beating until light and fluffy. Add some more sugar and/or milk depending on the taste and consistency. Stir in remaining toasted pecans. Spread between the layers and over the top and sides of the cake.
My Notes
- The butter in the cake and the frosting sort of solidifies when stored in the fridge and lends a hard texture when eaten just out of the fridge. So bringing it to room temperature before serving is a must.
- I'm guessing that because it's buttercream frosting and if you are sure that you will finish the cake within 3 days max I don't think you have to store it in the refrigerator at all. It should be fine storing it in a cake container, covered on the countertop itself so that you will have a nice soft cake at request. Don't have to wait for it to come to room temperature before serving.
- I didn't do the soaking the cake layers with sugar syrup which I do sometimes to keep the cake moist. Maybe that's an option as well. Please note that this cake is not at all dry. The butter gets hardened up when stored in the refrigerator and hence the texture.
- The frosting measurements mentioned in the original recipe is completely off the chart. Some of those who have tried the recipe have mentioned that in the comments which I failed to read.
- The frosting was clearly not enough. So I had to keep adding butter, sugar, and milk to get a decent quantity of frosting and I have tried my level best to keep track of the increments I made and have come up with the measurement.
- My frosting was way too sweet for us because of the mess up in the ingredients. I have considered that and adjusted it while writing the recipe. Hopefully you all like it.
MInal says
Can i use caster sugar instead of white sugar? If so, how much would you recommend?
Thank you!
PA your recipes are always excellent!
Madhuram says
Thanks, Minal. Caster sugar is very fine sugar right? The white sugar we get here is super fine as well. So you can use it measure to measure.
Lola says
Hi what can I use instead of tofu? Cake looks amazing!!!
Madhuram says
You can try substituting it with another 1/4 cup of yogurt itself.