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Traditional Lane cake with layers of sponge, creamy filling, cherries, and nuts topped with powdered sugar

Easy Lane Cake Recipe Traditional Southern Moist Layer Cake - A Classic Made Simple

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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Course Cake, Dessert
Cuisine Southern American
Servings 12 Slices

Ingredients
  

  • For the cake layers: 2 3/4 cups all-purpose flour, spooned and leveled
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large egg whites, room temperature
  • 1 cup whole milk, room temperature
  • 2 teaspoons vanilla extract
  • For the traditional filling: 4 large egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter
  • 1/2 cup evaporated milk (or whole milk)
  • 1 teaspoon vanilla extract
  • 1/2 cup bourbon (or 1/3 cup if you prefer less boozy)
  • 1/2 cup chopped pecans, toasted
  • 1/2 cup shredded sweetened coconut
  • 1/2 cup raisins or chopped dried fruit (golden raisins, apricots, or dates work well)
  • Pinch of salt
  • For the frosting: 1 cup (2 sticks) unsalted butter, softened
  • 3 1/2–4 cups powdered sugar, sifted
  • 1/4 cup heavy cream or milk, plus more as needed
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • To finish: Extra toasted pecans and coconut for garnish (optional)

Instructions
 

  • Prep the pans and oven: Heat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line bottoms with parchment. This helps the delicate layers release cleanly.
  • Whisk dry ingredients: In a medium bowl, whisk flour, baking powder, and salt. Set aside to keep the batter lump-free.
  • Cream butter and sugar: In a large bowl, beat butter and granulated sugar on medium-high until pale and fluffy, about 3 minutes. This step traps air for lift.
  • Add egg whites and vanilla: Beat in egg whites one at a time, scraping the bowl. Mix in vanilla. The batter will look silky and thick.
  • Alternate flour and milk: On low speed, add the dry ingredients in three parts, alternating with milk in two parts. Start and end with flour. Mix just until combined to avoid a tough cake.
  • Divide and bake: Evenly divide batter among pans. Smooth tops and bake 20–24 minutes, until a toothpick comes out clean and edges are lightly golden. Cool in pans 10 minutes, then turn out onto racks to cool completely.
  • Make the filling: In a saucepan over medium-low, whisk egg yolks, sugar, butter, evaporated milk, vanilla, and salt. Stir constantly until thick enough to coat a spoon, about 6–8 minutes. Remove from heat, stir in bourbon, pecans, coconut, and dried fruit. Cool to room temp; it will thicken more as it cools.
  • Prepare the frosting: Beat butter until creamy. Add powdered sugar gradually, alternating with cream, until fluffy and spreadable. Beat in vanilla and salt. Adjust texture with more sugar (thicker) or cream (looser).
  • Assemble the cake: Place first layer on a plate. Spread half the filling evenly, leaving a small 1/2-inch border to prevent spillover. Add second layer and spread remaining filling. Top with third layer.
  • Crumb coat and chill: Spread a thin layer of frosting over the top and sides to seal in crumbs. Chill 20–30 minutes so the frosting sets.
  • Finish frosting: Apply a final smooth coat of frosting. Garnish with toasted coconut and pecans if you like. For tidier slices, chill the cake 20 minutes before cutting.