Imagine slicing into a tall, elegant cake and discovering hidden layers of rich, sticky filling, from sweet coconut, to crunchy pecans, and warm hints of bourbon wrapped between tender sponge. The aroma alone feels nostalgic, like stepping into a Southern kitchen where recipes are passed down like heirlooms.
Lane Cake is more than dessert; it’s history. Created in the late 1800s by Emma Rylander Lane in Alabama, this iconic American cake became famous for its unique filling and delicate sponge layers. It was even mentioned in classic literature, cementing its place as a symbol of Southern celebration.
Light, layered, and indulgently filled, Lane Cake is perfect for holidays, special occasions, or whenever you want a cake that tells a story with every bite.
Ingredients
For the Cake Layers:
- 2 cups cake flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 1 tsp vanilla extract
- 1 cup milk, room temperature
- 5 large egg whites
For the Lane Cake Filling:
- 5 large egg yolks
- ¾ cup granulated sugar
- ½ cup unsalted butter
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- ¼ cup raisins (optional, traditional)
- ¼ cup bourbon (optional, but classic)
- 1 tsp vanilla extract
For the Frosting:
- 2 cups powdered sugar
- ½ cup unsalted butter
- 1–2 tbsp milk
- 1 tsp vanilla extract
Kitchen Tools
- Mixing bowls
- Electric mixer or whisk
- 3 round cake pans (8-inch recommended)
- Saucepan
- Spatula
- Cooling rack
- Offset spatula or knife
How to Make Lane Cake
1. Preheat & Prepare
Preheat the oven to 350°F / 175°C. Grease and line your cake pans with parchment paper. This ensures your delicate layers release cleanly.
2. Make the Cake Batter
In a bowl, whisk flour, baking powder, and salt.
In another bowl, cream butter and sugar until light and fluffy. Add vanilla.
Alternate adding flour mixture and milk, mixing gently.
In a separate bowl, beat egg whites until stiff peaks form, then gently fold into batter. This gives Lane Cake its signature light texture. Divide evenly into pans.
3. Bake
Bake for 20–25 minutes until lightly golden and springy.
Cool in pans for 10 minutes, then transfer to cooling racks.
4. Make the Signature Filling
In a saucepan over low heat, combine egg yolks, sugar, and butter.
Stir constantly until thickened, about 8–10 minutes.
Remove from heat and stir in:
- Coconut
- Pecans
- Raisins (optional)
- Bourbon (optional)
- Vanilla
Let cool completely. It will thicken into a rich, sticky filling.
5. Assemble the Cake
Place the first cake layer on a plate.
Spread generous filling.
Add a second layer, repeat.
Top with the final layer.
6. Frost the Cake
Beat butter and powdered sugar until smooth.
Add milk and vanilla.
Spread frosting lightly over top and sides.
Traditionally, Lane Cake often shows the sides slightly.
7. Rest & Serve
Let the cake rest at least 1 hour before slicing.
This allows flavors to blend beautifully.
Slice and enjoy every rich, historic bite.
Tips for Perfect Lane Cake
•Beat egg whites properly — creates light sponge
•Cook filling slowly — prevents scrambling
•Use good bourbon — enhances flavor depth
•Let filling cool fully before spreading
•Make a day ahead — flavor improves overnight
Fun Variations
1. Classic Southern Lane Cake : Use bourbon and raisins for authentic flavor
2. Modern Lane Cake : Skip raisins for smoother texture
3. Coconut Lover’s Lane Cake : Add extra toasted coconut
4. Alcohol-Free Version : Replace bourbon with apple juice or leave out
Lane Cake is elegance, history, and indulgence in one slice. The contrast of light sponge and rich filling creates something truly unforgettable.
Once you make Lane Cake, you’ll understand why it has remained a treasured classic for generations.
