Alabama Lane Cake

The soft, moist cake layers of Lane Cake are filled with a rich and gooey raisin, pecan, and coconut filling, then dressed up with sticky, wonderful 7-minute frosting for a towering dessert that might sound old-fashioned but tastes anything but. All it took was one bite and you’ll be saying “oh wow,” just like I did.

Let me introduce you to my new favorite vintage cake. I’ll admit that when I first heard about Lane Cake I turned up my nose at it. Mostly because of the raisins in the filling. I’m not against raisins, but they just don’t make me want to eat a cake. But boy was I wrong.

This Alabama dessert icon was created in the late 1800’s by a woman named Emma Rylander Lane. She won first prize at the county fair for this dessert, published a cookbook with the recipe listed as “Prize Cake”, and it became such a sensation that Harper Lee included multiple references to Lane Cake in her book, “To Kill a Mockingbird.” Maybe you’ve read it?

There are a few parts between the sponge, the filling, and the frosting, but none of them are particularly difficult. This is a cake that you can partially make in advance and finish just before serving, making it great for parties, holidays, cookouts, and more.

What You’ll Need

This is a brief overview of some of the key ingredients you’ll want to gather before you begin baking. Scroll to the printable recipe card for full measurements and instructions.

• Unbleached All-Purpose Flour: Provides the structure and stability needed to support the multiple cake layers and rich filling.
• Granulated Sugar: Sweetens both the cake and filling while helping create a tender, moist crumb.
• Baking Powder: Gives the cake its lift and helps create a light, airy texture.
• Salt: Balances the sweetness and enhances the flavor of every component.
• Salted Butter: Adds richness, flavor, and tenderness to both the cake and filling.
• Whole Milk: Provides moisture and richness while helping create a soft, delicate cake crumb.
• Pure Vanilla Extract: Adds warm, classic flavor that complements the fruit and nut filling.
• Egg Whites: Whipped egg whites create the cake’s signature light, fluffy texture and are also the foundation of the 7-minute frosting.
• Egg Yolks: Thicken the cooked filling and give it a rich, custard-like consistency.
• Apple Juice or Water: Adds moisture to the filling and helps soften the raisins as they cook.
• Bourbon or Brandy Flavoring: Provides the traditional flavor associated with classic Lane Cake without requiring alcohol. This can be hard to find so if you don’t have it, I wouldn’t worry about it.
• Raisins: A hallmark of traditional Lane Cake, adding sweetness and chewy texture to the filling.
• Chopped Pecans: Add crunch, nuttiness, and Southern flavor to the filling. Not included in the original version, but commonly added in modern Lane Cakes.
• Sweetened Shredded Coconut: Contributes sweetness and texture while complementing the raisins and pecans. This is another modern addition that wasn’t in the original.
• Light Corn Syrup: Helps stabilize the frosting and prevents crystallization for a smooth, glossy finish.

How to Make Lane Cake

1. Combine dry ingredients. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. Add butter a little at a time. With an electric mixer running on low speed, add one tablespoon of the softened butter at a time, mixing well until incorporated before adding another tablespoon of butter until all of the butter has been added. The mixture should look sandy and dry with coarse crumbs.

3. Add wet ingredients. Add the milk and vanilla extract, mixing and stopping to scrape the bottom and sides of the bowl until evenly combined. Adding these last and taking care not to overmix the batter keeps the layers light, soft, and moist instead of dense and dry.

4. Beat the egg whites. Use an electric mixer to beat the egg whites on medium-high speed until stiff peaks form. That means they will more than double in volume and should hold their shape when you lift the beaters out of the bowl. If there is any yolk in the egg whites, that will affect this process and can make it hard to achieve the stiff peaks you are looking for.

5. Fold in the egg whites. Use a large spatula to scrape the bottom of the bowl and lift the batter up to lay it over on top of the egg whites. Continue this motion of cutting through the middle of the batter with the spatula, lifting batter from the bottom of the bowl, and laying on top of the batter and egg whites until the egg whites are incorporated into a nice fluffy batter. Don’t stir the batter, which will decrease more of the air that we whipped into the egg whites.

6. Bake. Divide the cake batter evenly between the prepared cake pans. Bake for 25 to 28 minutes or until a toothpick or skewer inserted into the center of each cake layer comes out clean with just a few crumbs clinging to it. Cool completely before assembling the cake. If you don’t have four pans, you can bake the cake layers in batches.

7. Make the filling. In a medium saucepan, melt the butter over medium-low heat. Add the sugar and egg yolks, whisking constantly and continuing to cook gently for 1-2 minutes over medium-low to medium heat to avoid scrambling the eggs. You want the mixture to reach 160℉ when tested with a digital thermometer.
8. Stir in the remaining filling ingredients. Remove the pan from the heat and add the apple juice, flavoring (if using), raisins, pecans, and coconut. Return the pan to the heat and continue to cook and stir for another 4-6 minutes until thickened and glossy.
9. Cool completely. Remove the pan from the heat and transfer the filling to a heat-safe bowl. Cool completely before using to assemble the cake. This filling will continue to thicken as it cools.

10. Make the frosting. In the top of a double boiler set over a pan of simmering water, whisk the egg whites, sugar, water, corn syrup, and salt for 4-5 minutes until the sugar has dissolved and the mixture reaches 160℉ when tested with a digital thermometer.
11. Beat. Remove from the heat and use an electric mixer to beat the frosting for 7 minutes (set a timer!) until thick, glossy, and medium-stiff peaks begin to form. Add the vanilla and mix well. Use immediately to assembly the cake.

12. Assemble. Place the first cake layer on a large cake stand or cake plate. Add ⅓ of the filling, spreading in an even layer all the way to the edges of the cake. Continue stacking cake layers and filling.
13. Frost. Use an offset spatula or a knife to spread the 7-minute frosting over the top and sides of the cake. Best served the same day it is made.

How to Separate Egg Whites and Yolks

There are quite a lot of eggs in this cake recipe and they need to be separated into yolks and whites. The easiest approach starts with cold eggs, which have firmer yolks that are less likely to break. Crack the egg gently on a flat surface, then open it over a small bowl. Let the egg white fall into the bowl while carefully passing the yolk back and forth between the shell halves until all of the white has separated.

If you’re new to this, you might want to crack each egg into a small bowl first before adding it to the others. That way, if a yolk breaks, you won’t accidentally contaminate all of your egg whites, which can prevent the egg whites from whipping up to their full volume.

Lane Cake Tips

• Allow the cake to rest. Many people feel Lane Cake tastes even better after several hours as the filling flavors meld together.
• Use room-temperature ingredients. The butter, milk, and eggs will incorporate more easily and create a smoother batter.
• Don’t skip whipping the egg whites. Stiffly beaten egg whites are what give Lane Cake its famously light texture.
• Fold gently. Use a light hand when folding the egg whites into the batter so you don’t deflate all the air you’ve incorporated.
• Use a kitchen scale. Weighing ingredients, especially flour, produces the most consistent results.
• Watch the filling carefully. Cook it gently and stir constantly to prevent the egg yolks from scrambling.
• Use a digital thermometer. Both the filling and frosting should reach 160°F for the best texture and food safety.
• Cool the filling completely. Warm filling can slide between the layers and make the cake difficult to assemble.
• Frost immediately. Seven-minute frosting is easiest to spread while freshly whipped.
• Use an offset spatula. It makes frosting the sides and top of the cake much easier.

Frequently Asked Questions

Storage

We think this cake tastes best the day it is made while the 7-minute frosting is fresh, but you can also store it for up to 5 days. Because the filling and frosting contain eggs, store Lane Cake covered in the refrigerator then let the cake sit at room temperature for 1 to 2 hours for the best flavor and texture before serving.

Freezing

An unfrosted Lane Cake freezes surprisingly well. For best results, freeze individual slices on a baking sheet until firm, then wrap each slice tightly in plastic wrap and transfer to a freezer-safe container or bag. Freeze for up to 2 months.

Thaw overnight in the refrigerator, then bring to room temperature before serving.

Make-Ahead Instructions

• Cake Layers: Bake up to 2 months ahead. Wrap each cooled layer tightly in plastic wrap and freeze.
• Filling: Prepare up to 3 days ahead and store in an airtight container in the refrigerator.
• Assembled Cake: The fully assembled cake can be made 1 day in advance and refrigerated.
• Frosting: Seven-minute frosting is best made fresh and used immediately after whipping.

More Cake Recipes

• Homemade Cherry Chip Cake
• Southern Hummingbird Cake
• Coca Cola Cake
• Coconut Cake