Eunice, CC BY-SA 2.0 via Wikimedia Commons

Quick Bite

A classic Southern layer cake known for its rich flavor, boozy filling, and deep Alabama roots. This elegant dessert features layers of cake, lavish fillings, and sometimes, a decadent frosting.

History

Lane Cake was created in the late 1800s by Emma Rylander Lane of Clayton, Alabama. She introduced the recipe in her 1898 cookbook A Few Good Things to Eat after winning first prize with it at a county fair. The cake quickly became famous throughout the South for its rich, boozy filling made of egg yolks, butter, sugar, raisins, coconut, and bourbon layered between white sponge cake.

Its reputation spread even further when Harper Lee mentioned it in To Kill a Mockingbird, cementing its place as a symbol of Southern tradition and hospitality. Today, Lane Cake remains a beloved Alabama classic often served at holidays and celebrations.

Fun Facts

In 2016, Lane Cake was declared the official state dessert of Alabama, securing its place in culinary history.
Lane Cake actually tastes better after a few days, as the alcohol and fruit flavors deepen. Some Southerners even “feed” it with extra bourbon while it rests.
It’s a beloved Christmas and wedding cake in the Deep South, often served alongside other heirloom desserts like jam cake or red velvet.

Where to Try

Dessert by Jolando Specialty Bakeshop - Dothan, Alabama

Note: This decadent dessert is traditionally made at home and can be difficult to find in a restaurant setting.

Recipe

Ingredients

For the cake

1 cup butter
2 cups sugar
6 egg yolks
1 cup sweet milk
3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
6 egg whites, beaten

For the filling

1 cup chopped pecans
1 cup chopped raisins
1 cup shredded coconut
1 cup sugar
4 egg yolks, beaten
½ cup butter
½ cup bourbon (or other whiskey)

Preparation & Cooking Instructions

Prepare the cake layers:

Cream butter and sugar together until light. Add egg yolks one at a time, beating well. Mix in milk. Sift together flour, baking powder, and salt; add gradually to the creamed mixture. Add vanilla. Fold in beaten egg whites carefully.
Bake in two or three 9-inch round cake pans at 350°F (175°C) until a toothpick comes out clean (~25–30 minutes).
Prepare the filling:
Combine butter, sugar, egg yolks, bourbon, pecans, raisins, and coconut in a saucepan. Cook over low heat, stirring constantly until thickened. Do not boil. Let cool slightly.
Assemble the cake:
Spread filling between each cake layer and over the top if desired. Traditionally, the sides are left unfrosted, but some versions add a boiled or fluffy white icing.
Optional:
Let the cake sit for 1–2 days to allow flavors to meld and the bourbon to soak in.

Lane Cake