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–+ servings
A slice of moist Amazing Peach Cake, layered with cream and topped with glazed peaches, perfect for beginners.

Peach Upside Down Cake

This recipe guides you through making a delicious peach upside down cake with a classic vanilla buttercream frosting. It's perfect for beginners looking to create a visually appealing and tasty dessert.
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Prep Time 30 minutes
Cook Time 32 minutes
Freezing Time 30 minutes
Total Time 1 hour 32 minutes
Servings: 12 servings
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. Sprinkle the brown sugar evenly over the butter in each pan. Arrange the peach slices in a single layer on top of the brown sugar.
  3. In a large bowl, whisk together the eggs, sour cream, vegetable oil, buttermilk, vanilla extract, cinnamon, and peach flavoring (if using). Add the yellow cake mix and gently stir until just combined. 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 cakes from the oven and immediately invert them onto a wire rack to cool completely. Once cooled, wrap each cake layer carefully in plastic wrap and freeze for at least 30 minutes to make assembly easier.
  6. 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 incorporated. If the frosting is too thick, add 2-3 tablespoons more heavy cream to reach your desired consistency. Increase the mixer speed to high and beat for 2 minutes until the buttercream is light and fluffy.
  8. 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.
  9. Apply 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.
  10. Slice and serve your delicious peach upside down cake.

Notes

This recipe is designed for beginner bakers. The freezing step for the cake layers makes them easier to handle and frost. You can leave the peach skins on or peel them before slicing, depending on your preference.

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