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–+ servings
A slice of beginner peach cake with layers of cake, peach filling, and buttercream frosting, topped with peaches.

Peach Upside Down Cake with Vanilla Buttercream

This recipe guides you through making a delicious peach upside down cake with a classic vanilla buttercream frosting. It's designed for beginners and includes step-by-step instructions for both the cake and the frosting, along with assembly tips.
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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
  • 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 layer in each pan. Arrange the peach slices in an even layer at the bottom of each pan. Set the prepared pans aside.
  3. In a large bowl, whisk together all the wet cake ingredients and spices until combined. Add the yellow 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, beat the softened butter until light and fluffy. Add the salt, vanilla extract, and heavy cream, and beat 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 a 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.

Notes

This recipe is designed for beginner bakers. The freezing step helps to make the cake easier to handle and frost. You can adjust the amount of powdered sugar to achieve your preferred frosting consistency.

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