Classic American Cakes Paired with Dessert Wine

Wanda Haynes-Certified Sommelier

Dessert is a seductive end to a wonderful meal and highly sensual when paired with wine.

So, I’ve decided to pair my favorite cakes with high-quality sweet dessert wines.

*Alabama Lane cake is a bourbon-laced cake and traditional in the American South. It was invented or popularized by Emma Rylander Lane, a native and resident of Georgia, who developed the recipe.

A multi-layer white sponge cake filled with a rich, bourbon-spiked custard packed with pecans, coconut, and golden raisins.

Also known as a prize cake, it is the official state cake of Alabama.

Pair this baked legend with a rich, sweet, high acidity late harvest Chenin Blanc.

Defined by prominent flavors of ripe apricot, honey, and tropical fruits. Leaving the grapes on the vine longer concentrates their natural sugars and builds a luscious, full-bodied profile.

*Blue-berry Buckle cake is a single-layered, old-fashioned coffee cake filled with fresh blueberries and topped with a sweet crumb streusel. It gets its name because the cake "buckles” under the heavy weight of the fruit and topping as it bakes.

A rich cake batter and the fresh berries are folded into the batter, as to not turn the batter blue. The topping is made from flour, coconut, a hint of orange zest, butter, and nutmeg.

Pair this fresh berry darling with a new wine from Italy.

The NV Canella Mimosa GranRiviera ready to drink, made with Prosecco and fresh squeezed orange juice. With a satiny, tangy, finely carbonated mouthfeel, only 6% ABV, and a gorgeous orange color. A crisp, scrumptious, refreshing Mimosa that is lovely for brunch or anytime.

*Southern caramel cake is a heart breaker, and I have much love for it, it has warm loving memories attached to each decadent slice! This Southern style cake is a traditional multi-layer yellow cake covered in a cooked, old-fashioned caramel stove-top icing. Simple ingredients are used to produce this cake and generational knowledge used to make it.

Rich in texture and flavors of heavy cream and smooth dairy butter.

Pair this southern gem with a late harvest Riesling dessert wine made from grapes left on the vine past the normal harvest date to build high sugar, balanced by natural acidity. Aromas of honey, stone fruit, lower alcohol levels, and often from Washington State with pride.

*Texas sheet cake is a large chocolate cake baked in a jelly roll pan, topped with warm, pourable fudge icing, and typically studded with toasted pecans. Its distinct trait is the fudgy, crackly icing layer, which melts right into the warm cake for an ultra-moist, dense texture.

I prefer the cake without nuts and love the thick chocolate taste and the simplicity.

The base is often made with buttermilk and cocoa powder, giving it a light, tangy, and deeply chocolatey flavor. The frosting is made by boiling butter, cocoa, milk, and powdered sugar. It is poured over the cake while both are still hot.

The name could refer to the slogan “everything’s bigger in Texas". Pair this bigger than life chocolate sheet cake with sparkling Lambrusco from Italy. Known for its bright berry flavors, refreshing acidity, and food-friendly versatility.

Choose your favorite cake, experiment with wines, and find your true passion for all things sweet.