Lane Cake White Four Layer Cake with Filling
Indulge in the timeless elegance of the Lane Cake White Four Layer Cake with Filling, a Southern classic that’s as rich in tradition as it is in flavor. This decadent dessert features four tender layers of fluffy white cake, made with a luscious blend of butter, sugar, and vanilla for a perfectly light and airy texture. The real star, however, is the signature filling: a luxurious mixture of egg yolks, butter, and sugar infused with a splash of whiskey, then folded together with finely chopped pecans, raisins, and sweetened coconut. With its distinctive exposed sides and bold combination of flavors, this cake is perfect for special occasions, family gatherings, or simply treating yourself to a slice of nostalgia. Whether you're seeking a show-stopping dessert or a slice of Southern charm, this Lane Cake is sure to impress.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoons salt
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup whole milk, room temperature
- 8 egg yolks
- 1 cup granulated sugar (for filling)
- 0.5 cup unsalted butter (for filling)
- 0.25 cups whiskey
- 1 cup pecans, finely chopped
- 1 cup raisins, finely chopped
- 0.5 cup sweetened shredded coconut
Instructions
Preheat your oven to 350°F (175°C). Grease and flour four 8-inch round cake pans or line with parchment paper.
In a mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, use a mixer to cream the butter and sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Evenly divide the batter among the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
While the cakes are cooling, make the filling. In a medium saucepan, whisk together the egg yolks and sugar over medium heat until well combined.
Add the butter and whisk continuously until the mixture begins to thicken, about 5-7 minutes. Do not let it boil.
Remove the saucepan from heat and stir in the whiskey, chopped pecans, raisins, and coconut. Allow the filling to cool completely.
Once the cakes and filling are fully cooled, assemble the cake. Place one cake layer on a serving plate and spread a portion of the filling evenly over the top. Repeat with the remaining layers.
Use the filling to frost the top of the cake. Leave the sides exposed for a classic Lane Cake look.
Chill the assembled cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Slice and serve. Store any leftovers covered in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
8654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 448.7 g | 575% | |
| Saturated Fat | 224.1 g | 1120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3019 mg | 1006% | |
| Sodium | 3144 mg | 137% | |
| Total Carbohydrate | 1066.9 g | 388% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 749.4 g | ||
| Protein | 110.4 g | 221% | |
| Vitamin D | 15.1 mcg | 76% | |
| Calcium | 862 mg | 66% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 2974 mg | 63% | |
*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.
