Lane Cake White Four Layer Cake With Filling Recipes

FOUR-LAYER BIRTHDAY CAKE

Steps:

• Make the cake: Position a rack in the lower third of the oven and preheat to 350 degrees F. Butter four 9-inch-round pans and line the bottoms with parchment paper. Combine the granulated sugar and vegetable oil in a large bowl and beat with a mixer on medium-high speed until thick and creamy, about 3 minutes. Beat in the eggs, one at a time, then add the vanilla and beat on high speed until the batter is light and fluffy, about 2 minutes.
• Sift the flour, baking soda and salt into a medium bowl. With the mixer on low speed, beat the flour mixture into the sugar mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour mixture, until the batter is smooth, about 2 minutes. Tint with gel food coloring (see below).
• Divide the batter among the prepared pans and bake, 2 pans at a time, until a toothpick inserted into the centers comes out clean, about 15 minutes. Let cool 15 minutes in the pans, then invert onto racks to cool completely.
• Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium speed until smooth and fluffy, about 2 minutes. Gradually beat in the confectioners' sugar until smooth. Add the vanilla, increase the mixer speed to medium high and beat until thick, 2 more minutes. Beat in the milk, a little at a time, until the frosting is spreadable.
• Assemble the cake: Spread about 1 1/2 cups frosting between the cake layers, then cover the outside of the cake with the remaining frosting and coat with toppings (see below).
• How to Color the Batter:
• Use gel food coloring for cakes: You don't need to add as much, and the colors are brighter.
• Solid: Tint the batter 1 color; divide among 4 pans.
• Striped: Divide the batter between 2 bowls; tint each one a different color. Divide each color between 2 pans.
• Ombre: Divide the batter among 4 bowls; tint in varying shades of the same color. Pour into 4 pans.
• Rainbow: Divide the batter among 4 bowls; tint each one a different color. Pour into 4 pans.
• The Toppings:
• Mini Marshmallows: You'll need about one 10 1/2-ounce bag. For a multicolored look, use fruit-flavored mini marshmallows.
• Chocolate Rocks: You'll need about 3 cups. Find them at specialty candy stores, or order online.
• Ombre Coconut: Divide one 7-ounce bag coconut among 3 resealable plastic bags. Add an increasing number of drops of the same food coloring to each bag and shake.
• Nonpareils: Use rainbow or single-color nonpareils; you'll need about 3/4 cup. Set your cake on a cake plate in the sink or on a large rimmed baking sheet to catch loose nonpareils.

LANE CAKE

Steps:

• Make the cake: Preheat oven to 375 degrees. Butter and flour four 9-inch cake pans. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, sugar, and vanilla until light and fluffy. Whisk together flour, baking powder, and salt. Add to butter mixture in 3 additions, alternating with the milk.
• In a clean mixer bowl, using the whisk attachment, whisk 8 egg whites until stiff but not dry. Fold into cake batter. Divide batter evenly between prepared cake pans. Bake, rotating pans halfway through, until it springs back but has no color on top, 15 minutes. Transfer pans to a wire rack to cool for 15 minutes. Remove cakes from pans, and return to racks to cool completely.
• Make the frosting: In the heatproof bowl of an electric mixer set over a pan of simmering water, whisk together yolks, whole eggs, and sugar until thick, glossy, and sugar has dissolved. Transfer bowl to mixer fitted with the whisk attachment and whisk until mixture is cool to the touch, about 10 minutes. Add butter, one piece at a time, whisking until thoroughly combined. Add bourbon and whisk until incorporated. If frosting separates, continue beating until it comes back together, about 5 minutes.
• Assemble the cake: Soak raisins in warm water to cover until plumped. Let soak 15 minutes; drain. Place one cake layer on a serving plate. Brush with bourbon to moisten, about 2 tablespoons. Spread with 3/4 cup frosting and top evenly with 1/2 cup raisins and 1/2 cup unsweetened coconut. Repeat process with 2 more cake layers, frosting, raisins, and coconut. Top with remaining cake layer. Brush with remaining bourbon. Spread a thin coat of frosting over the top and sides of cake to cover. Chill for 20 minutes.
• Use remaining frosting to cover top and sides of cake. Combine 1 cup each coconut and pecans, and use it to coat the side of the cake. Combine remaining 1/4 cup pecans, 1/2 cup raisins, and 1/4 cup coconut in a bowl. Sprinkle over top of cake to cover. Garnish with kumquats; chill until serving. This cake improves with age and can be made up to 3 weeks in advance. Keep well wrapped in the refrigerator.

WHITE LAYER CAKE WITH LEMON CURD FILLING

Steps:

• Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper rounds. Butter parchment, and dust with flour, tapping out excess; set aside.
• Into a medium bowl, sift together flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with milk and beginning and ending with flour; beat until just combined. Transfer mixture to a large bowl; set aside.
• In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining whites.
• Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until cakes are golden brown and a cake tester inserted in centers comes out clean, 30 to 35 minutes. Transfer pans to a wire rack to cool 20 minutes. Invert cakes onto rack; peel off parchment. Reinvert cakes, and let them cool completely, top sides up.
• Using a serrated knife, trim tops of cake layers to make level. Place one layer on a serving plate, cut side up. Using a pastry bag fitted with a coupler, pipe frosting around the perimeter. This dam will prevent the lemon curd filling from seeping out. Fill cake with lemon curd. Place other cake layer on top, cut side down. Spread entire cake with frosting, swirling to cover.

LANE CAKE

Steps:

• Make the cake: Heat the oven to 325 degrees. Lightly grease the bottom and sides of an 13-by-18-inch baking sheet and line the bottom with a sheet of parchment. Cut 2 strips of acetate, each about 3 inches wide and 26 inches long. Set aside. (These will be used to help assemble the cake in Step 10.)
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, 3 to 4 minutes. In a small bowl, combine the egg whites and vanilla extract. Reduce speed to medium, then pour the egg mixture into the creamed butter in three additions, beating to incorporate after each and scraping the bowl as needed.
• In a medium bowl, whisk together the cake flour, baking powder and kosher salt. Add the flour mixture all at once into the creamed butter and stir on low speed until just combined. Add the milk; use a rubber spatula or wooden spoon to fold in the milk.
• Pour batter into the prepared pan and bake until cake is a pale golden brown and the surface is springy to the touch, 35 to 40 minutes. Allow the cake to cool completely before using. (The uncut cake can be made up to 1 day ahead, wrapped tightly in plastic or stored frozen for up to 2 weeks.)
• Make the filling: In a large saucepan, melt the butter over low heat. Turn off the heat and stir in the sugar, yolks and salt. Whisk together to fully incorporate. Turn the heat back on low and, stirring continuously, cook to 155 degrees or until the mixture thickens and turns a slightly more pale yellow, 6 to 8 minutes.
• Remove the pan from the heat. Add the coconut, currants, pecans and bourbon, and fold them in using a rubber spatula. Let the filling cool completely. (Filling can be made ahead and stored refrigerated for up to 2 weeks.)
• Make the bourbon soak: In a small saucepan, combine the sugar with 1/2 cup/120 milliliters water and bring to a boil over medium heat. Stir until sugar dissolves, remove from heat and add the bourbon; set aside to cool.
• Assemble the cake: Run an offset spatula along the sides of the cake to loosen the edges. Place a piece of parchment over the top and unmold the cake by flipping it upside-down onto a baking rack or large cutting board. Peel off and discard the parchment layer on top.
• Orienting the cake vertically and starting with an 8-inch metal cake ring on the top left corner, punch out a full circle for the top layer. Move the ring to the bottom left corner and punch out the second layer. Move the cake ring to the top right corner of the cake, punch out a half circle and repeat the half circle on the bottom right corner. These half circles will form your bottom layer. (If you don't have a cake ring, use a closed 8-inch springform pan without the bottom as a guide, and cut out the cake layers with a paring knife.) Reserve the leftover cake to fill in any gaps.
• Wipe the cake ring clean. Place a 9-inch cardboard cake circle on a cake stand or plate and place the metal cake ring or a closed springform pan without the bottom on top. Line the inside of the cake ring with one of the acetate strips. Spread a tablespoon of filling around the middle of the cake board. (This will help the cake stick to the surface.) Move the cake half-circles to the inside of the cake ring, pushing them to the outer edges of the ring, and fill any gaps with cake scraps. Press down on any scraps to create a snug, flat layer.
• Brush the bottom layer with the bourbon soak. Using a large spoon or an ice cream scoop, add three to four dollops of the filling, about 1 cup total. Spread evenly with the back of an offset spatula. If the entire layer is not covered and spread to the edges, add more filling.
• Gently move the second cake layer and slide it into the ring. Press down gently on the cake layer to make sure it sits firmly on top of the filling. Brush the cake with simple syrup and cover with filling, repeating the process above.
• Guide a second acetate strip between the cake ring and the top 1/4 inch of the first strip, allowing slight overlap. Together, the rings should be about 5 to 6 inches tall. This will support the top layers of the cake when finished.
• Add the third cake layer and press down into the filling to set. Brush your third layer with simple syrup and top with remaining filling. (If assembling the cake without acetate strips, once all the cake layers are in place, run the flat side of your offset spatula around the outside of the layer above the cake ring to create a smooth finish.) Cover with a sheet of plastic wrap and allow to sit at room temperature until ready to serve.
• To serve, slide the cake ring upward and remove it. Peel off the acetate layers and discard. (To remove the cake ring without acetate strips, remove the plastic film and run a warm knife or spatula between the ring and the cake. Slide the metal ring upward to remove.) Using a clean knife, cut the cake into desired number of slices and serve.

LANE CAKE WHITE FOUR LAYER CAKE WITH FILLING

Steps:

• Grease four 8 inch round pans, and flour.
• Preheat oven 350 degrees.
• Cream butter and sugar.
• Add vanilla and beat all until fluffy and light.
• Sift all dry ingredients together.
• Add dry ingredients, alternating with milk, starting and ending with flour.
• Beat the egg whites until stiff, and fold into the batter.
• Pour into prepared pans.
• Bake 25 minutes or until tester comes away clean.
• Allow to cool, invert onto cooling rack.
• Filling:.
• In the top of a double boiler place the sugar and butter.
• Beat well together.
• Add the egg yolks and again beat well to incorporate all.
• Stir int the water and brandy extract.
• Place over boiling water in the bottom part of double boiler.
• Cook stirring until thickened.
• Remove and add, nuts fruit, and coconut.
• Stir to combine well.
• Let cool completely.
• Fill cooled cakes with cooled filling.
• Frost the top and sides with a fluffy seven minutes frosting, or your favoutie white creamy frosting.

LANE CAKE

Steps:

• FOR CAKE:Cream butter: gradually add sugar, beatin well.
• Combine dry ingredients, add to creamed mixture alternately with milk, beginning and ending with flour mixture.
• Mix well after each addition.
• Stir in vanilla.
• Fold in egg whites.
• Pour batter into 3 greased and floured 9 in round cake pans.
• Bake at 325 degrees for 25 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pans 10 minutes; remove from pans and cool completely.
• FOR FILLING:Combine egg yolks, sugar and butter in a 2 quart saucepan.
• Cook over medium heat, stirring constantly, about 20 minutes until thickened.
• Remove from heat, and stir in remaining ingredients.
• Cool completely.
• FOR Frosting: Combine the first 5 ingredients in top of a double boiler; beat 30 seconds at low speed of electric mixer or just until blended.
• Place over boiling water; beat constantly on high speed 7 minutes or until stiff peaks form.
• Remove from heat.
• Add vanilla; beat an additional 1 minute or until the mixture is thick enough to spread.
• To assemble cake: Spread filling between layers and on top of cake; spread sides with frosting.
• Garnish with pecan halves, if desired.

BASIC WHITE LAYER CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Spread evenly into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Spread frosting between layers and over the top and sides of cake.

LANE CAKE

Steps:

• To make the cake: Position a rack in the middle of the oven and preheat the oven to 350°F. Butter three 9-by-2-inch round cake pans, then line the bottoms with parchment and butter it as well. Lightly dust the pans with flour, tapping the pans on the counter to shake out the excess.
• Sift together the flour, baking powder, and salt into a large bowl. Set aside.
• In a large measuring cup or small bowl, combine the milk and vanilla. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter and sugar together on medium-high speed until light and fluffy, 3 to 5 minutes. Turn the speed down to low and add the flour mixture in thirds, alternating with the milk mixture and beginning and ending with the flour, mixing until just combined; scrape down the sides and bottom of the bowl with a rubber spatula as necessary. If using a stand mixer, transfer the mixture to another large bowl (unless you have a second mixer bowl).
• Wash and dry the mixer bowl and wipe the inside of the bowl (or another large mixing bowl) with the lemon juice to make sure the bowl is squeaky clean. Attach the bowl to the mixer stand (if using) and fit it with the whisk attachment.
• Put the egg whites in the mixer bowl (or large mixing bowl) and beat (with clean beaters if using a handheld mixer) until the whites hold soft peaks, about 3 minutes. Fold one-quarter of the egg whites into the cake batter to lighten it, then gently fold in the remaining egg whites until incorporated.
• Divide the batter evenly among the prepared pans and smooth the tops with a spatula.
• Bake for 25 to 30 minutes, until a cake tester inserted in the center of a cake comes out clean. Let the cakes cool in the pans on a large wire rack for 15 minutes, then invert onto another rack, peel off the parchment, and turn right side up to cool completely. Leave the oven on.
• While the cake is cooling, make the frosting: Spread the pecans on a baking sheet and toast in the oven for about 5 minutes, until lightly toasted and fragrant. Let cool, then chop into ¼-inch pieces.
• In a medium saucepan, melt the butter over medium heat. Remove from the heat and let cool to tepid, then whisk in the sugar and egg yolks until smooth.
• Return the pan to medium heat and cook, stirring constantly with a wooden spoon, until the frosting has thickened enough to coat the back of the spoon; it should read 180°F (80°C) on an instant-read thermometer. Be careful not to let the mixture come to a boil.
• Remove from the heat and add the toasted pecans, coconut, golden raisins, and bourbon, stirring well. Transfer the frosting to a heatproof bowl to cool; it will continue to thicken as it cools. It will be gooey, and that is exactly what you want.
• To make the vanilla milk soak: In a measuring cup, combine the whole milk and vanilla extract.
• To assemble the cake: Level the tops of two of the layers with a serrated knife to make them flat. Place one layer cut side up on a serving plate (you can keep the edges of the plate clean while you frost the cake by sliding strips of parchment underneath the cake). Brush the top of the layer with half of the vanilla milk soak. Using an offset spatula or a butter knife, spread the layer with one-third of the frosting. Place the second cake layer cut side up and brush with the remaining vanilla milk soak, then spread with another third of the frosting. Place the final layer right side up on top and frost the top with the remaining frosting, leaving the sides of the cake naked.
• The cake can be stored, loosely covered, at room temperature for up to 1 day or refrigerated for 5 days. If it has been refrigerated, bring to room temperature before serving.

LANE CAKE FILLING

Steps:

• Put butter or margarine and the sugar into the top of a double boiler away from the heat. Beat together. Add egg yolks and beat well. Stir in water and brandy flavoring. Place over boiling water. Cook and stir until thickened. Add pecans, raisins, cherries and coconut. Stir until all ingredients are well combined. Remove from heat. Allow filling to cool before using.

FOUR-LAYER CAKE WITH LEMON CURD

Steps:

• For lemon curd:
• Combine all ingredients in heavy medium nonaluminum saucepan. Whisk over medium heat until mixture thickens and candy thermometer registers 170°F, about 8 minutes (do not boil). Pour into bowl and cool.
• For cake:
• Position rack in center of oven and preheat to 375°F. Butter and flour four 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift flour, cream of tartar, baking soda and salt into medium bowl. Beat sugar and butter in large bowl until fluffy. Add egg whites in 4 additions, beating well after each addition. Beat in vanilla. Beat dry ingredients into butter mixture alternately with milk, beginning and ending with dry ingredients.
• Divide batter among prepared pans. Bake cakes until golden and tester inserted into center comes out clean, about 20 minutes. Transfer pans to racks and cool 5 minutes. Turn cakes out onto racks; cool completely. Layers will be thin. (Lemon curd and cakes can be made 1 day ahead. Cover and chill curd. Wrap cake layers separately and store at room temperature.)
• Place 1 cake layer on platter. Spread 6 tablespoons lemon curd over. Top with second cake layer. Spread 6 tablespoons curd over. Top with third layer. Spread 6 tablespoons curd over. Top with remaining layer. (Can be made 6 hours ahead. Cover cake and remaining curd separately; chill. Bring cake to room temperature before continuing.) Whisk remaining curd in saucepan over low heat until heated through and slightly thinner. Pour atop cake, spreading evenly and allowing some to run down sides. Garnish with mint.