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Lane Cake: A Classic Southern Layer Cake with Bourbon, Coconut, and Pecans

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Lane Cake is a classic Southern layer cake featuring tender vanilla sponge, a rich coconut-pecan-currant filling, and a fragrant bourbon syrup. This indulgent celebration cake combines buttery sweetness, warm bourbon flavor, and delightful textures in every slice.

Ingredients

  • 1 cup/225 grams unsalted butter (2 sticks), at room temperature, plus more for greasing (for the cake)
  • 2 ¼ cups/450 grams granulated sugar (for the cake)
  • 6 egg whites, at room temperature
  • 1 teaspoon vanilla extract
  • 2 ¾ cups/355 grams cake flour, sifted
  • 2 ½ teaspoons baking powder
  • 1 ¼ teaspoons kosher salt (for the cake)
  • 1 cup/240 milliliters whole milk
  • 1 cup/225 grams unsalted butter (2 sticks) (for the filling)
  • 1 ⅓ cups/270 grams granulated sugar (for the filling)
  • 14 egg yolks
  • 1 ½ teaspoons kosher salt (for the filling)
  • 2 cups/135 grams finely shredded unsweetened coconut
  • 1 ¼ cups/200 grams currants
  • 1 cup/100 grams pecans, chopped
  • ½ cup/120 milliliters bourbon (for the filling)
  • ½ cup/100 grams granulated sugar (for the bourbon soak)
  • ½ cup/120 milliliters water (for the bourbon soak)
  • 2 tablespoons bourbon (for the bourbon soak)

Instructions

  1. Prepare the cake: Preheat the oven to 325°F (165°C). Lightly grease the bottom and sides of a 13-by-18-inch baking sheet and line the bottom with parchment paper. Cut two acetate strips, each approximately 3 inches wide and 26 inches long, and set aside for assembling the cake.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream 1 cup of butter with 2 ¼ cups of sugar on medium-high speed until light and fluffy, about 3 to 4 minutes. In a small bowl, combine the egg whites and vanilla extract. Reduce the mixer speed to medium and add the egg mixture in three additions, beating after each addition and scraping down the bowl as needed.
  3. In a medium bowl, whisk together the sifted cake flour, baking powder, and 1 ¼ teaspoons kosher salt. Add the dry ingredients to the butter mixture and mix on low speed until just combined. Add the milk and gently fold it into the batter using a rubber spatula or wooden spoon.
  4. Pour the batter into the prepared baking sheet and spread evenly. Bake for 35 to 40 minutes, until the cake is pale golden brown and springs back when lightly touched. Allow the cake to cool completely before assembling.
  5. Prepare the filling: Melt the remaining 1 cup of butter in a large saucepan over low heat. Remove from the heat and stir in 1 ⅓ cups of sugar, the egg yolks, and 1 ½ teaspoons kosher salt. Whisk until thoroughly combined.
  6. Return the saucepan to low heat and cook, stirring continuously, for 6 to 8 minutes, until the mixture reaches 155°F (68°C), thickens, and becomes slightly paler in color. Remove from the heat.
  7. Fold the shredded coconut, currants, chopped pecans, and ½ cup bourbon into the warm filling. Stir until evenly distributed, then allow the filling to cool completely.
  8. Prepare the bourbon soak: Combine ½ cup sugar and ½ cup water in a small saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves. Remove from the heat, stir in 2 tablespoons bourbon, and allow the syrup to cool.
  9. Unmold the cooled cake by running an offset spatula around its edges. Place a sheet of parchment paper over the cake and carefully invert it onto a baking rack or large cutting board. Remove the original parchment paper.
  10. Using an 8-inch metal cake ring, cut two complete cake circles from the left side of the sheet cake. Cut two half circles from the right side to form the bottom cake layer. Reserve the remaining cake scraps for filling gaps. If a cake ring is unavailable, use an 8-inch springform pan without its base as a cutting guide.
  11. Place a 9-inch cardboard cake circle on a serving plate or cake stand. Position the cleaned cake ring or springform ring on top and line its interior with one acetate strip. Spread approximately 1 tablespoon of filling in the center of the cake board to anchor the bottom layer.
  12. Arrange the two cake half circles inside the ring, positioning them against the outer edges. Fill any gaps with reserved cake scraps and gently press everything into a firm, even layer.
  13. Brush the bottom cake layer generously with bourbon soak. Spoon approximately 1 cup of filling over the cake in three or four dollops, then spread evenly to the edges using an offset spatula. Add additional filling if needed for complete coverage.
  14. Carefully place the second cake layer over the filling and press gently to secure it. Brush with bourbon soak and spread another even layer of filling over the cake.
  15. Insert the second acetate strip between the cake ring and the upper ¼ inch of the first strip, overlapping slightly. The combined acetate strips should form a supportive collar approximately 5 to 6 inches tall.
  16. Place the third cake layer on top and gently press it into the filling. Brush with the remaining bourbon soak and spread the remaining filling evenly over the surface. If assembling without acetate strips, smooth the exposed sides of the cake with an offset spatula.
  17. Cover the assembled cake with plastic wrap and let it stand at room temperature until ready to serve, keeping the standing time brief. Refrigerate if not serving promptly.
  18. To serve, carefully lift off the cake ring and peel away the acetate strips. If acetate was not used, run a warm knife or spatula between the cake and ring before removing it. Slice the cake into 10 portions using a clean, sharp knife and serve.

Notes

  • Make ahead: The uncut cake can be prepared up to 1 day in advance and wrapped tightly in plastic wrap, or frozen for up to 2 weeks.
  • Filling storage: The coconut-pecan filling can be prepared ahead and refrigerated in an airtight container for up to 2 weeks, provided it has been handled and cooled safely.
  • Food safety: The original filling method specifies 155°F, but egg-based fillings should reach 160°F (71°C) for food safety. Use a reliable food thermometer and stir continuously to prevent scorching.
  • Assembly tip: Acetate strips help support the tall cake layers and create clean, professional-looking edges. An 8-inch springform pan ring can be used as an alternative to a metal cake ring.
  • Layering tip: Save the cake scraps to fill gaps in the bottom layer. Press them together firmly to create a stable foundation.
  • Bourbon substitution: For an alcohol-free variation, replace the bourbon in the filling and soak with apple juice or a mixture of water and vanilla extract. The flavor will differ from traditional Lane Cake.
  • Serving suggestion: Serve in thin slices with freshly brewed coffee or unsweetened tea to balance the rich sweetness.
  • Storage: Because the filling contains egg yolks, refrigerate the assembled cake in an airtight container and consume within 3 to 4 days. Allow individual slices to stand briefly at room temperature before serving.
  • Nutrition values are estimates per serving and may vary depending on ingredient brands, portion sizes, and alcohol retention during preparation.

Nutrition

Find it online: https://yumfamilyrecipes.com/lane-cake-a-classic-southern-layer-cake-with-bourbon-coconut-and-pecans/