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–+ servings
A slice of layered peach cake with whipped cream and glazed peaches, part of The Ultimate Cake Ideas Recipes Guide for Beginners.

Peach Upside Down Cake with Vanilla Buttercream

This recipe guides you through creating a delicious peach upside down cake with a classic vanilla buttercream. It's designed for beginners, offering clear steps for a beautiful and tasty result.
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Prep Time 30 minutes
Cook Time 32 minutes
Freezing Time 30 minutes
Total Time 1 hour 32 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Peach Brown Sugar Layer
  • 1/4 cup unsalted butter melted
  • 2/3 cup brown sugar
  • 3 large peaches sliced, skins on or off as preferred
Peach Yellow Cake
  • 3 whole eggs room temperature
  • 2/3 cup sour cream room temperature
  • 1/3 cup vegetable oil
  • 2/3 cup buttermilk room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon peach flavoring optional
  • 1 15.25oz box yellow cake mix any brand
Classic Vanilla Buttercream
  • 1 1/2 cup unsalted butter softened
  • 1 pinch salt
  • 1 Tablespoon vanilla extract pure
  • 1/4 cup heavy cream
  • 7-8 cups powdered sugar

Equipment

  • 2 8" cake pans
  • Scallop cake comb
  • Stand mixer
  • Wire rack
  • Cake turntable
  • Cardboard cake round

Method
 

  1. Preheat your oven to 325 degrees F (160 degrees C). Prepare two 8-inch cake pans by greasing them with shortening and dusting with flour to prevent sticking.
  2. Divide the melted butter between the two cake pans, brushing it evenly over the bottom. Divide the brown sugar between the pans, then arrange the peach slices in an even layer on the bottom of each pan. Set the pans aside.
  3. In a large bowl, whisk together all the cake ingredients except for the cake mix. Sift in the cake mix and gently stir until just combined. Divide the cake batter evenly between the two prepared cake pans.
  4. Bake for 30-32 minutes, or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and carefully invert them onto a wire rack to cool completely. Once cooled, wrap each cake layer securely in plastic wrap and freeze for at least 30 minutes to make assembly easier.
  5. For the buttercream: In a stand mixer fitted with a paddle attachment, whip the softened butter until light and fluffy. Add the salt, vanilla extract, and heavy cream, and whip again. Scrape down the sides of the bowl.
  6. With the mixer on low speed, gradually add the powdered sugar. If the mixture is too thick, add 2-3 tablespoons more heavy cream to reach the desired consistency. Increase the mixer speed to high and beat for 2 minutes until the buttercream is light and fluffy.
  7. To assemble: Place a small amount of buttercream on a cardboard cake round to secure the first cake layer. Place one cake layer, fruit side up, onto the cardboard round. Spread a layer of buttercream over the cake. Apply a thin layer of buttercream to the sides of the cake for a crumb coat, leaving the top exposed.
  8. Add another layer of buttercream around the sides of the cake. Using a cake turntable and a scalloped cake comb, carefully create a textured finish on the sides of the cake. Slice and serve your delicious peach upside down cake.

Notes

This recipe is a great starting point for beginner bakers. The freezing step helps create clean layers during assembly. Don't worry if your first attempt isn't perfect; baking is about joy and learning!

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