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–+ servings
A slice of moist peach cake topped 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 beginners through making a delicious peach upside down cake with a classic vanilla buttercream frosting. It focuses on simple techniques and readily available ingredients.
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Prep Time 25 minutes
Cook Time 32 minutes
Freezing 30 minutes
Total Time 1 hour 27 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 per preference
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
  • 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 evenly between the two prepared cake pans, brushing it to cover the bottom. Distribute the brown sugar over the butter layer in each pan. Arrange the peach slices in an even layer on top of the brown sugar. Set the pans aside.
  3. In a large bowl, whisk together all the wet cake ingredients (eggs, sour cream, vegetable oil, buttermilk, vanilla, cinnamon, and peach flavoring if using) until combined. Add the yellow cake mix and gently stir until just incorporated. Do not overmix.
  4. Divide the cake batter evenly between the two prepared cake pans. Bake for 30-32 minutes, or until a toothpick inserted into the center comes out clean.
  5. Remove the cake pans from the oven. Carefully invert the cakes 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.
  6. For the buttercream: In a stand mixer fitted with a paddle attachment, beat the softened butter until light and fluffy. Add the salt, vanilla extract, and heavy cream, and mix again. Scrape down the sides of the bowl.
  7. With the mixer on low speed, gradually add the powdered sugar until combined. If the mixture is too thick, add 2-3 tablespoons more heavy cream to reach a smooth consistency. Increase the mixer speed to high and beat for 2 minutes until the buttercream is light and fluffy.
  8. To assemble: Place a small amount of buttercream on a cardboard cake round or serving plate to secure the first cake layer. Place one cake layer, fruit-side up, onto the plate. Spread a layer of buttercream over the cake.
  9. Apply a layer of buttercream around the sides of the cake. Using a cake turntable and a scallop cake comb, carefully create a textured finish on the sides of the cake.
  10. Slice and serve your peach upside down cake.

Notes

This recipe is designed for beginners. The freezing step helps to create clean layers when frosting. Feel free to adjust the amount of powdered sugar in the buttercream to your preferred sweetness.

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