Calories in Three-Layer Premium Caramel Truffle Dessert Cake

At 310.2 calories per serving (1 Serving (81.0g)), Three-Layer Premium Caramel Truffle Dessert Cake is a high-calorie food — portion size matters if you're monitoring your daily intake. Carbohydrates are the primary energy source at 41.0g per serving (52.7% of calories), of which 34.0g are sugars.

Tags are generated automatically from USDA nutrition data using standard dietary thresholds. They are for general guidance only and are not medical advice.

Sugar, Powdered Sugar, Milk, Enriched Wheat Flour Bleached (flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Semisweet Chocolate (sugar, Chocolate Liquor, Cocoa Butter, Whole Milk, Milkfat, Soy Lecithin, Natural Flavor), Soybean Oil, Water, Palm Oil, Butter (pasteurized Cream and Salt), Canola Oil, Whole Eggs, Egg Whites, Invert Sugar, Cocoa Processed with Alkali Nonfat Milk, Corn Syrup, Glucose, Leavening (baking Soda, Monocalcium Phosphate, Sodium Aluminum Phosphate, Tetrasodium Pyrophosphate), Food Starch - Modified, Potassium Sorbate and Sodium Propionate and Sorbic Acid (preservatives), Egg Yolk, Mono & Diglycerides, Salt, Chocolate Liquor, Dextrose, White & Semisweet Chocolate Square (sugar, Cocoa Butter, Whole Milk Powder, Chocolate Liquor, Whey Powder, Soy Lecithin, Butter Oil, Natural Vanilla), Corn Flour, Soy Lecithin, Xanthan Gum, Sorbitan Monostearate, Propylene Glycol Mono & Diesters of Fatty Acids, Polysorbate 80, Polyglycerol Esters of Fatty Acids, Sorbitol, Natural and Artificial Flavor, Caramel Color, Corn Starch, Calcium Acetate, Sodium Stearoyl Lactylate, Guar Gum, Polysorbate 60 Blue 2, Red 40, Yellow 5, Yellow 6, Blue 1, Red 3, Datem, Cellulose Gum, Citric Acid, Soy Flour, Hydroxy Methylcellulose.

Detected additives are based on the ingredient list in the USDA Food Central Database. Always read the full product label as formulations can change. Presence of these ingredients does not necessarily indicate a health risk — consult a healthcare professional for personalised dietary advice. Fortification agents are synthetic vitamins or minerals added to restore nutrients lost during processing or to boost nutritional content. They are added for public health reasons and are widely considered safe.

The following shows how one serving of Three-Layer Premium Caramel Truffle Dessert Cake contributes to the recommended daily intake for key nutrients, based on a 2,000 calorie diet.

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ✅ marks ≥20% DV (FDA "good source" threshold); ⭐ marks ≥100% DV (a full day's value).

Three-Layer Premium Caramel Truffle Dessert Cake accounts for 15.5% of a standard 2,000 calorie daily diet per serving. The majority of the calories for this food comes from carbohydrates. Carbohydrates make up 52.7% of the calories.

How long would it take to burn off the 310.2 calories in Three-Layer Premium Caramel Truffle Dessert Cake? The table below shows burn time for a 170-pound person doing common exercises.

Find more information on calories burned doing popular exercises.

Nutrition Q&A answers are based on USDA nutritional data and are for general informational purposes only. They are not a substitute for professional dietary or medical advice.

Smoothies are widely marketed as a health food, but a poorly constructed smoothie can easily contain 400-600 calories — more than a fast food burger. Here's how smoothies compare to eating whole fruit, and how to build a smoothie that's genuinely healthy. Smoothie vs Whole Fruit: Calorie Comparison Typical Fruit Smoothie (banana + mango + orange juice) 1 banana (105 calories) See banana nutrition 1 cup mango chunks (99 calories) See mango nutrition 1 cup orange juice (112 calories) Total: ~316 calories Eating Those Fruits Whole 1 banana: 105 calories 1 cup mango chunks: 99 calories 1 medium orange: 62 calories See orange nutrition Total: ~266 calories — but far more filling Why Smoothies Are Less Filling Than Whole Fruit Blending breaks down the cell walls of fruit, releasing sugars and making them more rapidly absorbed.