Pssst! Hey you! You, the one who is eating all the frosting and leaving all the cake. Yeah, I’m talkin’ to you. I have a ridiculously decadent treat for you: Cow Tales® Caramel Cake.
Y’all, I gave in to my inner sugar monster after buying a big old box of 36 Cow Tales® ostensibly purchased to give out for Halloween. Which I did. Some of them. As a matter of fact, one of the dads who came around with his kiddos actually asked for a Cow Tale®. He said they’re his favorite, and it’s the only candy he’d asked for for himself the whole night. Smart man.
But I also had an Ulterior Motive for buying them.
So, back to the cake.
It’s really more about the technique than the actual recipe. You can make this cake in whatever size you’d like. You can even make cupcakes if you want. But if you are a fan of Cow Tales® candy, you will be a fan of this Caramel Cake, no matter what size or shape you make it.
Here’s how to make this Cow Tales® Caramel Cake:
- Make your favorite yellow or white cake, but substitute caramel sugar for the white sugar. Don’t worry, it’s easy to make.
- Make your favorite white frosting. Make sure it’s fairly stiff so it will hold up to slicing when chilled. The canned stuff won’t work here, I don’t think. I made ermine frosting (a double batch of this recipe) and used almost all of it for a 4-layer, 6″ cake. I chose ermine both because it is very, very smooth and because it is less sweet than American buttercream. Feel free to make it with American buttercream if you’d like.
- Cut your cake into 4 1/2″ layers. Leave the bottom one whole and then use a round cutter to cut out the center of the other three layers. What you choose to do with the cut-out pieces is totally up to you.
- Fill and frost as you would any cake, making sure to fill the voids where the cut outs are with plenty of frosting.
- You only need a very thin coat on the outside of the cake.
- Measure the height of your cake, and cut the Cow Tales® so they just reach the top of the cake. My guy was 4 1/4″ tall. If you want, you can leave them full-length and then fill the space between the top of the cake and the Cow Tale fence with whatever you want. Or just leave it alone. Or make another couple layers of cake–it’s your call.
- Press the trimmed Cow Tales® all around the sides of your cake. For my 6″ cake, it required 36 Cow Tales, or one big box. I have Plans for the cut-off ends, so stay tuned.
- And that’s it.
Now you’re pretty much set to make your own Cow Tales® Caramel Cake, but if you would like to see the cake recipe I used and print out specific instructions, here you go!
Cow Tales® Caramel Cake Recipe
The Cow Tales® Caramel Cake is a decadent, delicious ode to the Cow Tales® candy I love so much. Enjoy it responsibly with friends!
For the Cake* (See Notes)
- 8.5 oz (2 cups, aerated, spooned and leveled) all purpose flour
- 2 teaspoons baking powder
- 8 oz (2 sticks) unsalted butter at cool room temperature
- 20 oz (3 cups) caramelized granulated sugar
- 1 scant teaspoon fine sea salt
- 2 teaspoons vanilla
- 4 large eggs, , beaten and at cool room temperature
- 1 cup milk at cool room temperature
- For the Filling/Frosting
- double batch of ermine frosting for a 4 layer, , 6" cake
For the Cow Tales® Decoration
- 36 Cow Tales®, (for a 6" cake), trimmed to the height of the finished, frosted cake. You may need more or fewer depending on the size cake you're making. Each candy takes up about 1/2" of space all around the cake
For the Cake
- Set a rack in the center of your oven.
- Preheat oven to 350F.
- Grease and flour four 6" cake pans and fit parchment circles in the bottom of each pan (See Notes)
- Whisk together the flour and baking powder. Set aside.
- Cream butter until smooth.
- Add the caramel sugar, salt and vanilla and beat on medium to medium-high speed until light, fluffy, and pale in color, about 7 minutes. Scrape bowl and beater as necessary.
- With the mixer on low, drizzle in the eggs a bit at a time, scraping bowl as necessary, until all the eggs have been added and mixture is smooth and creamy, about 5 minutes.
- Alternately add the flour mixture in 3 additions alternating with the milk in 2 additions. Beat a few seconds after each addition and scrape bowl as necessary.
- Divide batter evenly among the four pans and bake until the cakes are well risen, deep golden brown and just beginning to pull away from the sides of the pan.
- Allow to cool in pans for 15 minutes and then turn out on racks to cool completely.
For the Ermine Frosting
- Follow the directions on The Tough Cookie blog. They are excellent directions. Remember to double the batch.
To Fill, Frost and Decorate
- Trim each cake layer to 1/2". Use a 2" or 3" cutter (depending on how much frosting you want to ingest) to cut out the centers of three of the layers. If using my cake recipe, you will have a lot of cake left over. Enjoy it or send it to lunch with your kids.
- Place the whole layer in the center of your cake stand. Fill with a generous amount of ermine frosting.
- Add the layers with the centers cut out, one at a time. Make sure you're using roughly the same amount of frosting between each layer to get the prettiest look. Spoon the frosting in the hole in the cake first and sort of press it in gently so there aren't any air gaps. Then add filling to an even depth before continuing.
- Frost the sides with a fairly thin layer of frosting. The top layer can have a bit more--don't let any cake show through the top. Try to get the frosting as smooth as you can. You can also not worry about it and make any design you want on top.
- Trim enough Cow Tales® candies to go all around the cake and then press them in place. Admire your handiwork.
- Store the cake in the refrigerator. Slice it while it is cold and then allow the slices to come to room temperature for 45 minutes or so before eating.
*I used a 1-2-3-4 cake recipe which makes a lot of cake. If you use a different cake recipe, you may only be able to fill 3 6" pans. Whichever cake recipe you make, remember to fill the pans with batter no more than halfway.
This is by no means diet food. It's more of a once-in-a-lifetime novelty. It's really tasty though, and you can save yourself some calories by not cutting holes in the center of the cake layers and just frosting as you would a regular cake.
Nutritional information based on 10 slices.
Nutrition Information:Yield: 10 Serving Size: 1/10 cake
Amount Per Serving: Calories: 1281 Total Fat: 66g Saturated Fat: 38.6g Cholesterol: 232mg Sodium: 883mg Carbohydrates: 170g Sugar: 135.3g Protein: 12g
Shop the Recipe
Here are some affiliate links to some ingredients and equipment that you will need to make this cake, friends.
And there you have it friends. Enjoy this ode to Cow Tales® candy.
Enjoy, my friends. And if you do make this Cow Tales Caramel Cake, I hope you’ll share a picture of it with me!
Hey, I have a question for you: what kind of candy would you like to turn into a cake? Let me know in the comments.
Thanks for reading. Have a lovely day.