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Vanilla Break Compromise Cake

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“This original cake recipe is not quite so rich and dense as a pound cake (but almost!) nor so sweet and fluffy as a yellow cake (but almost!) – I think it’s the ratios and buttermilk that do it. I Made this for a party, iced half with a simple peanut butter caramel and left half plain. It got sucked down, but not before I noticed it was a nice balance of textures and tastes.”
READY IN:
1hr 25mins
SERVES:
16
YIELD:
16-24 Slices or Squares
UNITS:
US

Ingredients Nutrition

Directions

  1. Grease or spray 9 x 13 or 10-inch bundt pan.
  2. Preheat oven to 350° or 325°.
  3. Mix together thoroughly the flour, baking soda, baking powder and salt in a bowl.
  4. Mix together thoroughly the three sugars in a bowl.
  5. Combine butter and sugars until the mixture is creamy and air is well incorporated.
  6. Add the eggs, one at a time, and the flavoring, beating thoroughly after each addition to emulsify.
  7. Alternate adding flour and buttermilk, ending with buttermilk. Make sure not to overmix!

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