Lane Cake

Indulge in the rich, Southern tradition of Lane Cake, a show-stopping dessert that’s as decadent as it is flavorful. This classic layer cake features light, fluffy sponge layers made with whipped egg whites for an irresistibly airy texture. The real star, however, is the luxurious filling—a bourbon-soaked blend of raisins, pecans, shredded coconut, and velvety custard that’s cooked to perfection. With a balance of sweetness and depth, this heirloom recipe is perfect for celebrations or as the centerpiece of a holiday dessert table. Serve it chilled to allow the bold flavors to meld, but let it come to room temperature for a truly melt-in-your-mouth experience. Whether you’re a fan of Southern baking or just love a dessert with a touch of nostalgia, Lane Cake is sure to wow your guests!

Nutriscore Rating: 42/100

Prep Time:45 mins

Cook Time:35 mins

Total Time:80 mins

Servings: 12

Ingredients

• 3 cups Cake flour
• 2.5 teaspoons Baking powder
• 0.5 teaspoons Salt
• 1 cup Unsalted butter, softened
• 2 cups Granulated sugar
• 8 large Egg whites
• 1 cup Whole milk
• 1 teaspoon Vanilla extract
• 8 large Egg yolks
• 1 cup Confectioners’ sugar
• 0.5 cup Unsalted butter (for filling)
• 1 cup Raisins, finely chopped
• 1 cup Pecans, finely chopped
• 1 cup Sweetened shredded coconut
• 0.5 cup Bourbon or brandy
• 1 teaspoon Vanilla extract (for filling)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, then line the bottoms with parchment paper to ensure easy release.

Step 2

In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, cream the softened butter and granulated sugar using a hand or stand mixer until the mixture is light and fluffy, about 3 minutes.

Step 4

In a separate bowl, beat the egg whites until they form stiff peaks. Set aside.

Step 5

Gradually add the flour mixture to the butter and sugar mixture in three additions, alternating with the milk. Begin and end with the flour mixture. Stir in the vanilla extract.

Step 6

Gently fold the beaten egg whites into the cake batter in three additions, taking care not to deflate the mixture.

Step 7

Divide the batter evenly among the prepared pans and smooth the tops. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Step 8

Once baked, let the cakes cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely.

Step 9

While the cakes cool, prepare the filling. In a medium saucepan, whisk together the egg yolks and confectioners’ sugar until smooth. Add the butter and cook over medium heat, stirring constantly, until thickened (about 8-10 minutes).

Step 10

Stir in the chopped raisins, pecans, coconut, bourbon, and vanilla extract into the thickened filling mixture. Remove from heat and let it cool to room temperature.

Step 11

To assemble the cake, place one layer on a serving plate. Spread a third of the filling evenly across the top. Add the second layer of cake and repeat. Top with the third layer and spread the remaining filling across the top.

Step 12

Optional: You can frost the sides of the cake with whipped cream or a simple fluffy white frosting if desired, though traditionally the filling is left visible.

Step 13

Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld, but serve at room temperature for the best taste.

Nutrition Facts

Serving size	(2396.6g)

Amount per serving	% Daily Value*
Calories	8603.1

Total Fat 440.6g	0%
Saturated Fat 228.3g	0%
Polyunsaturated Fat 0.3g
Cholesterol 2280.3mg	0%
Sodium 3171.7mg	0%
Total Carbohydrate 1027.6g	0%
Dietary Fiber 33.3g	0%
Total Sugars 689.3g
Protein 115.3g	0%

Vitamin D 312.1IU	0%
Calcium 805.3mg	0%
Iron 15.6mg	0%
Potassium 3251.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.4%

Protein: 5.4%

Carbs: 48.1%