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Grandma Lorraine's Single Layer Birthday Cakes Recipe

Grandma Lorraine's Single Layer Birthday Cakes

Recipe courtesy Sandra Lee, 2008

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

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  • on April 12, 2013

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    Big disappointment with this one. I didn't bother reading the reviews before making and I sure wish I had! It was so dry it is crumbly, ADD WATER! I won't bother trying to make this again.

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  • on November 09, 2012

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    I followed the reviews, since the feedback said it would be dry.
    I used Duncan Hinds yellow cake mix, and I did add the water called for on the box.

    Turned out YUMMY!! ...and super easy!

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  • on April 08, 2011

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    Is it good?

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  • on June 25, 2010

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    I can see why the directions are confusing, Sandra did not list the water as one of the ingredients, but you still need to add it! The only real difference is that you substitute one of the eggs for 1/2 cup of peach juice. But anyway, my cake turned out wonderfully! Instead of bothering with using another can of frosting to decorate the cake, I just used fresh raspberries on the top of the cake. Also, I didn't want to waste the peaches from the can I got the juice from, so I chopped them up finely and drained away all the excess liquid and put them in the middle layer of the cake with a layer of frosting and it was really good!

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  • on June 16, 2010

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    I made this cake for a graduation party and everyone who tried it loved it! Some reviews said that this cake came out really dry, which I didn't experience. It wasn't insanely moist, but it was not unpleasantly dry either. It was just fine! I also used the peaches from the can and put them on top to embellish, which also added some nice flavor! I definitely recommend this.

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  • on December 04, 2009

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    I had no problems with my cake, it was perfectly moist and light. However I did make a change, I used all of the batter in 1 8x8 in square glass pan, instead of 2 8 in round ones. I had to add 10 mins of cook time (bringing it up to 40 min because of using all the batter at once. I used a can of peaches in light syrup, this may make a difference for some people as a heavy syrup will most likely have an outcome of a dryer/denser cake. I think results with this cake may very quite drastically among people depending on the brand of the cake mix as well as whether the peaches are in light syrup, heavy syrup, or juice. I highly recommend Duncan H's cake mix and light syrup peaches.

    Happy baking!!!! :

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  • on April 14, 2009

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    Mine turned out perfect.. I made it for my sisters first birthday.. It was great.. Peach flavor was the best part!

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  • on April 13, 2009

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    I should have used my better judgement on this one. No way can you remove 1 and 1/2 cups of liquid, plus one egg and replace with only 1/2 cup of liquid and it be moist. Really dissappointing. I made this for a surprise and it really was not very good. Flavor good but not moist at all--we ended up putting the peaches on the slices of cake.

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  • on May 10, 2008

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    For my daughter's 7th birthday party, we had a cooking theme party.I premade this cake and let all 4 party goers decorate their own take home cake.(perfect decorating tips for 7 year oldsI didn't use the peach flavor because my daughter wanted chocolate, but i did add extra vanilla to the storebought frosting and everyone loved it. What a great and fast idea.
    Sandra Lee you rock!

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  • on April 20, 2008

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    I wanted to try this for my daughters. It sounded like an intriguing recipe. However, I feared it might be dry as the recipe given by Sandra removes a significant amount of liquid from the recipe. Relative to the directions, 1/2 cup of liquid from a can of peaches replaces 1 1/4 cups water. I checked on the cakes before the designated time, but they still needed setting time. But they did turn out dry in the end.

    I'm wondering if I should add back some of the liquid?

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