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A slice of fluffy layer cake with peach filling, white frosting, and fresh peach slices on top, perfect for cake ideas recipes.

Peach Upside Down Cake with Classic Vanilla Buttercream

This recipe guides beginners through making a peach upside-down cake layered with a classic vanilla buttercream. It breaks down the process into simple steps for a delicious result.
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Prep Time 20 minutes
Cook Time 32 minutes
Freezing Time 30 minutes
Total Time 1 hour 22 minutes
Servings: 1 cake
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition 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
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
  • 1 teaspoon cinnamon
  • 1/2 teaspoon peach flavoring (LorAnn) optional
  • 1 15.25oz Box Yellow Cake Mix Duncan Hines preferred
Classic Vanilla Buttercream
  • 1.5 cup unsalted butter room temperature
  • 1 pinch salt
  • 1 Tablespoon pure vanilla
  • 1/4 cup heavy cream
  • 7 cups powdered sugar Use up to 8 cups

Equipment

  • Scallop cake comb
  • Two 8" cake pans
  • stand mixer
  • Wire rack

Method
 

  1. Preheat the oven to 325 degrees. Prepare two 8" cake rounds by coating them with shortening and dusting them with flour to prevent sticking.
  2. Divide the melted butter between the two cake pans and brush it evenly across the bottom. Divide the brown sugar between the two rounds, 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 all the cake ingredients together by hand, excluding the cake mix. Sift in the cake mix and stir gently to combine everything. Divide the cake batter evenly between the two prepared peach-layered cake rounds.
  4. Bake for 30 to 32 minutes, or until the cakes are baked through completely. Remove the cake rounds from the oven and flip them out onto a wire rack to cool completely. Wrap the cooled cake rounds carefully in plastic wrap and freeze them for at least 30 minutes to make assembly easier.
  5. For the buttercream, use a stand mixer fitted with a paddle attachment to whip the butter until it becomes light and fluffy. Add the salt, vanilla, and heavy cream, and whip again. Scrape down the sides of the bowl.
  6. Turn the mixer to low speed and slowly add the powdered sugar. You might need to add 2 to 3 extra Tablespoons of heavy cream to thin the mixture if necessary. Set the mixer to high speed for 2 minutes until the buttercream is light and fluffy.
  7. Place a small amount of buttercream in the center of a cardboard cake round on a cake turntable to act as glue. Place the first cake layer down with the fruit side facing up, then add a layer of buttercream on top.
  8. Apply a crumb coat to the cake, leaving the top surface exposed to show the peaches. Add a layer of buttercream around the sides of the cake. Use the cake turntable and the scalloped cake scraper to carefully move around the outside of the cake, creating the textured finish. Slice and serve.

Nutrition

Calories: 450kcalCarbohydrates: 60gProtein: 5gFat: 22gSaturated Fat: 12gCholesterol: 80mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 45gVitamin A: 100IUVitamin C: 5mgCalcium: 30mgIron: 0.5mg

Notes

Baking for beginners can feel challenging, but this recipe is designed to build your confidence. Remember that the goal is to create something enjoyable. If your first attempt is not perfect, it still tastes good and brings joy. This recipe is for novice bakers who want a beautiful cake without complex techniques.

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