Grandma Lorraine's Single Layer Birthday Cakes

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  • Level: Easy
  • Total: 1 hr 35 min
  • Prep: 20 min
  • Inactive: 30 min
  • Cook: 45 min
  • Yield: 2 single-layer cakes
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1 (18.25-ounce) box yellow cake mix

2 eggs

1/3 cup vegetable oil

2 teaspoons raspberry extract, divided (recommended: McCormick)

1/2 cup liquid from canned peaches

2 cans (16-ounces) white frosting (recommended: Pillsbury Creamy Supreme)

Food coloring, red and green

6 tablespoons confectioners' sugar


  1. Add 2 eggs, 1/3 cup vegetable oil, 1 1/2 teaspoons raspberry extract, and 1/2 cup peach liquid to cake mix. Bake 2 (8-inch) cakes according to package directions.
  2. Let cakes cool completely. Transfer cakes to inverted 9-inch pie tins to function as a cake stand.
  3. Add remaining 1/2 teaspoon raspberry extract to 1 can of frosting. Stir thoroughly. Frost both cakes.
  4. Divide remaining can of frosting between 2 mixing bowls. Add 3 tablespoons confectioners' sugar to both. Add 7 drops of food coloring to each - red in 1, green in the other. Mix thoroughly and transfer to 2 plastic bags. Snip small corner off bags and use to pipe a decorative border around the base of the cakes - 1 green, 1 pink. Decorate cake with green vines and pink flowers.
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