Martha Stewart Lane Cake

This Martha Stewart Lane Cake is a rich and festive Southern dessert, which uses bourbon-soaked raisins and a silky egg yolk frosting. It’s a classic, foolproof recipe, perfect for holidays or special occasions, ready in about 50 minutes.

Martha Stewart Lane Cake Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
• 3 3/4 cups sifted cake flour (not self-rising), plus more for pans
• 2 cups sugar
• 1 teaspoon pure vanilla extract
• 3 1/2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 1 cup milk
• 8 large egg whites

For the Frosting:

• 8 large egg yolks
• 4 whole large eggs
• 1 1/2 cups sugar
• 2 1/2 cups (5 sticks) unsalted butter, cut into pieces, room temperature
• 1/4 cup bourbon

For the Assembly:

• 2 cups raisins, preferably large (muscat or monukka)
• 1/2 cup bourbon
• 2 3/4 cups shredded unsweetened coconut
• 1 1/4 cups chopped pecans
• 1/2 cup candied kumquats, drained and chopped

How To Make Martha Stewart Lane Cake

1. Preheat the oven: Set oven to 375°F. Butter and flour four 9-inch cake pans.
2. Cream the butter and sugar: In a mixer fitted with a paddle, beat butter, sugar, and vanilla until light and fluffy.
3. Combine dry and wet: Whisk together flour, baking powder, and salt. Add to butter mixture in three parts, alternating with milk.
4. Whip egg whites: In a clean bowl, beat egg whites until stiff but not dry. Fold into the batter.
5. Bake the layers: Divide batter among pans. Bake for 15 minutes, rotating halfway. Cool on a wire rack.
6. Make the frosting: Over simmering water, whisk yolks, whole eggs, and sugar in a heatproof bowl until thick and glossy. Move to mixer and whisk until cool. Gradually add butter, then bourbon. If it separates, keep whisking until smooth.
7. Soak the raisins: Soak raisins in warm water for 15 minutes. Drain and set aside.
8. Assemble the cake: Place one cake layer on a plate, brush with bourbon, spread 3/4 cup frosting, top with 1/2 cup raisins and 1/2 cup coconut. Repeat with two more layers. Add the final cake layer and brush with bourbon.
9. Chill and frost: Spread a thin frosting layer over cake and chill for 20 minutes. Use remaining frosting to cover cake.
10. Decorate the cake: Combine 1 cup each of coconut and pecans; press onto sides. Mix remaining 1/4 cup pecans, 1/2 cup raisins, and 1/4 cup coconut; sprinkle on top. Garnish with kumquats.

Recipe Tips

• Can I make Lane Cake ahead of time?
  Yes, it’s best when aged. Make up to 3 weeks in advance and refrigerate, well wrapped.
• What’s the best bourbon for Lane Cake?
  Use a mid-range bourbon with smooth, warm notes. Avoid heavily spiced or smoky ones.
• Can I skip the kumquats?
  Yes, you can omit or replace with dried apricots or orange zest.
• Why did my frosting separate?
  It can split if too warm or cold. Keep whisking—it will come back together.
• How do I toast coconut and pecans?
  Toast in a dry skillet or 350°F oven until golden and fragrant, about 5–7 minutes.

What To Serve With Lane Cake

This rich dessert pairs well with lighter accompaniments:

• Hot black coffee or espresso
• Lightly sweetened whipped cream
• Fresh fruit, like oranges or berries
• Sparkling wine or bourbon cocktails
• Vanilla or butter pecan ice cream

How To Store Lane Cake

Refrigerate: Wrap tightly and refrigerate for up to 3 weeks. Bring to room temperature before serving.

Freeze: Freeze the unfrosted cake layers for up to 2 months. Wrap well in plastic and foil.

Lane Cake Nutrition Facts

• Calories: ~680 kcal
• Carbohydrates: 62g
• Protein: 6g
• Fat: 45g
• Saturated Fat: 25g
• Cholesterol: 170mg
• Sodium: 280mg
• Sugar: 48g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use sweetened coconut instead of unsweetened?
Yes, but it will make the cake sweeter and slightly sticky.

Is Lane Cake supposed to be served chilled?
It can be served cold or at room temperature, depending on your preference.

Can I use a different alcohol?
Yes, brandy or dark rum are good alternatives to bourbon.

Do I need four cake pans?
If you don’t have four, bake in batches and reuse pans after cooling.

Why is my cake dry?
Overbaking or not enough bourbon soak can cause dryness.

Try More Recipes:

• Martha Stewart Key Lime Cake
• Martha Stewart Key Lime Bundt Cake
• Martha Stewart Italian Cream Cake