How to Make a Show-Stopping Lane Cake: A Southern Tradition

Lane cake, also fondly known as prize cake or Alabama lane cake, is a Southern culinary masterpiece that’s as rich in history as it is in flavor. This layered wonder features delicate, buttery cake layers generously sandwiched with a decadent pecan, raisin, and coconut filling, all enveloped in a fluffy cloud of frosting.

Imagine biting into a slice of history, each forkful offering a delightful blend of textures and tastes, a testament to the Southern tradition of hospitality and culinary expertise. If you’re searching for a dessert that will impress your guests and leave a lasting impression, your search ends here. This article will guide you through every step of making a lane cake from scratch, empowering even novice bakers to create this Southern belle.

Ingredients You’ll Need to Get Started

For the cake:

• 2 1/4 cups sifted cake flour
• 2 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups granulated sugar
• 6 large egg whites, at room temperature
• 1 cup whole milk
• 1 teaspoon vanilla extract

For the filling:

• 1 cup granulated sugar
• 1/2 cup milk
• 6 large egg yolks, lightly beaten
• 1 cup (2 sticks) unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 cup chopped pecans, toasted
• 1 cup seedless raisins
• 1 cup sweetened shredded coconut

For the frosting:

• 1 1/2 cups (3 sticks) unsalted butter, softened
• 7 cups powdered sugar, sifted
• 1/2 cup whole milk
• 1 teaspoon vanilla extract

Gather Your Baking Arsenal

Before embarking on this culinary journey, gather your trusted baking companions:

• Three 9-inch round cake pans
• Parchment paper
• Electric mixer
• Spatulas
• Whisk
• Saucepan
• Measuring cups and spoons
• Serving platter

Let’s Bake a Lane Cake: A Step-by-Step Guide

Make the Cake Layers:

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 for easy cake removal later.

2. In a large bowl, whisk together the sifted cake flour, baking powder, and salt. Set aside.

3. In another large bowl, cream together the softened butter and sugar until light and fluffy. Gradually add the egg whites, one at a time, beating well after each addition.

4. In a separate bowl, combine the milk and vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Beat on low speed until just combined, scraping down the sides of the bowl as needed.

5. Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.

6. Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.

Three Lane Cake Layers Cooling on a Rack

Prepare the Luscious Filling:

1. While the cakes cool, prepare the filling. In a medium saucepan, combine the sugar and milk over medium heat. Cook, stirring constantly, until the sugar dissolves and the mixture comes to a simmer.

2. Gradually whisk a small amount of the hot milk mixture into the beaten egg yolks to temper them. Pour the tempered yolks back into the saucepan and cook, stirring constantly, until the mixture thickens enough to coat the back of a spoon.

3. Remove from heat and stir in the butter, one tablespoon at a time, until melted and smooth. Stir in the vanilla extract, pecans, raisins, and coconut. Let the filling cool completely before assembling the cake.

Lane Cake Filling in a Bowl

Assemble and Frost Your Masterpiece:

1. Once the cakes have cooled completely, carefully level the tops of each layer using a serrated knife to ensure even layering.

2. Place one cake layer on a serving platter and spread with a generous amount of the cooled filling. Repeat with the remaining cake layers and filling, ending with a cake layer on top.

3. In a large bowl, cream together the butter and powdered sugar until light and fluffy. Gradually add the milk and vanilla extract, beating until smooth and spreadable.

4. Frost the top and sides of the cake with the frosting, creating a smooth and even finish.

5. For a classic touch, reserve some of the pecan-raisin-coconut filling and sprinkle it on top of the frosted cake.

Frosted Lane Cake on a Platter

Lane Cake FAQs: Your Questions Answered

Q: Can I substitute the raisins and/or coconut in the filling?

A: Absolutely! While the traditional recipe calls for raisins and coconut, feel free to customize the filling to your liking. You can substitute chopped dates for raisins or use chopped walnuts instead of pecans.

Q: How do I store leftover Lane Cake?

A: Due to the cream cheese frosting, it’s best to store any leftover Lane Cake in an airtight container in the refrigerator for up to 3 days.

Q: Can I freeze Lane Cake?

A: While you can freeze Lane Cake, it’s not generally recommended as the texture of the filling can change during freezing and thawing.

Final Touches and Serving Suggestions

Allow the frosted cake to chill in the refrigerator for at least 30 minutes before slicing and serving. This will allow the frosting to set and the flavors to meld beautifully.

Pair a slice of this Southern delight with a tall glass of iced tea for the ultimate Southern experience. You can also serve it with a dollop of freshly whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.

There you have it – a Southern culinary masterpiece ready to impress your family and friends! Baking a Lane Cake is a labor of love, but the exquisite taste and the joy it brings are well worth the effort. So, gather your ingredients, don your apron, and embark on this delightful baking adventure.

For other delicious cake recipes, check out our guide on how to make a Lady Baltimore cake or explore the bright citrus flavors in our lemon madeleines recipe.