Chaos Cake Turkey Day Disaster (Print)
Layers of moist turkey cake, cranberry compote, and crisp stuffing bring holiday flavors together.
# Ingredients:
→ Cake
01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon kosher salt
05 - 1 teaspoon ground sage
06 - 1 cup granulated sugar
07 - 3/4 cup unsalted butter, softened
08 - 3 large eggs
09 - 1 cup buttermilk
10 - 1 cup cooked turkey breast, finely shredded
11 - 1/2 cup chicken or turkey broth
→ Cranberry Compote
12 - 1 cup fresh or frozen cranberries
13 - 1/2 cup granulated sugar
14 - 1/2 cup orange juice
15 - Zest of 1 orange
→ Stuffing Sprinkles
16 - 1 cup cubed day-old bread
17 - 2 tablespoons unsalted butter, melted
18 - 1 tablespoon fresh parsley, chopped
19 - 1/2 teaspoon dried thyme
20 - 1/2 teaspoon dried sage
21 - 1/4 teaspoon salt
22 - 1/4 teaspoon black pepper
→ Frosting
23 - 8 ounces cream cheese, softened
24 - 1/2 cup unsalted butter, softened
25 - 2 cups powdered sugar
26 - 1 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
02 - In a small saucepan, combine cranberries, granulated sugar, orange juice, and orange zest. Simmer over medium heat, stirring occasionally, until cranberries burst and the mixture thickens, about 10 minutes. Remove from heat and cool completely.
03 - In a bowl, toss cubed day-old bread with melted butter, chopped parsley, dried thyme, dried sage, salt, and black pepper. Spread on a baking sheet and bake at 350°F for 12–15 minutes, stirring once, until golden and crisp. Cool, then pulse in a food processor to form coarse crumbs.
04 - In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, and ground sage.
05 - In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
06 - Mix the finely shredded cooked turkey breast into the butter and sugar mixture.
07 - Alternately add the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour. Add the chicken or turkey broth and stir until batter is smooth.
08 - Divide the batter evenly between prepared cake pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes completely on a wire rack.
09 - In a bowl, beat the softened cream cheese and butter until creamy. Gradually add powdered sugar, then vanilla extract, and beat until the frosting is light and fluffy.
10 - Place one cake layer on a serving plate. Spread half of the cranberry compote over the surface. Add a layer of frosting. Set the second cake layer on top and repeat with the remaining compote and frosting.
11 - Generously sprinkle the stuffing crumbs over the top and sides of the cake. Chill for at least 30 minutes to help layers set before slicing.
# Expert Tips:
01 -
- Uses up leftover turkey and bread in a totally new way
- Balances sweet and savory for a uniquely memorable dessert
- Perfect conversation starter for adventurous eaters
- Feels festive with classic Thanksgiving flavors in every layer
02 -
- Packed with protein from turkey and eggs
- Sweet and tart cranberry brings everything together
- The stuffing sprinkles add crunch and capture Thanksgiving's best aromas
03 -
- Always let both the cake and compote cool entirely before assembling or the frosting will melt and layers will slide
- Do not rush creaming the butter and sugar as this step makes the cake light and fluffy
- Try doubling the cranberry compote if you like extra tart flavor between layers