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A slice of delicious peach cake with layers of sponge, cream, and fresh 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. It's designed to be easy to follow, ensuring a successful and enjoyable baking experience.
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Prep Time 30 minutes
Cook Time 32 minutes
Freezing 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
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
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 cake pans, brushing it to cover the bottom. Distribute the brown sugar over the butter in each pan. Arrange the peach slices in an even layer on top of the brown sugar. Set the prepared pans aside.
  3. In a large bowl, whisk together all the cake ingredients except the cake mix. Add 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 it is 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 cake board or cardboard round to secure the first cake layer. Place one cake layer, fruit-side up, onto the board. Spread a layer of buttercream over the cake. Apply a thin layer of buttercream around 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 outside of the cake.
  9. Slice and enjoy your homemade peach upside down cake!

Notes

This recipe is designed for beginner bakers. The freezing step helps make the cake easier to handle and frost. Feel free to adjust the amount of powdered sugar in the buttercream to achieve your preferred sweetness and consistency.

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