Samoa Cake tastes like the beloved girl scout cookie in bundt cake form with a tender cake full of chocolate flavor covered in a caramel frosting and lots of toasted coconut. A drizzle of caramel sauce and chocolate sauce makes it even harder to resist.
We’re coming up on Girl Scout Cookie season which I look forward to every year. Samoas are my favorite cookie period. They are single handedly responsible for turning me from a coconut hater into a coconut lover.
Seriously, for the first 30+ years of my life I would not eat anything with shredded coconut.
And then I had a samoa cookie. And my life changed.
How could I have missed out on so many years of samoa cookie eating?
For those days when there are no samoa cookies to be had, it can be fun to flavor other desserts with that fabulous coconut, caramel, and chocolate flavor combination. Even oatmeal.
I used my favorite chocolate cake batter for this Samoa Bundt Cake. The texture is soft, tender, and velvety and it stays tasting fresh for days. I find this cake tastes just as good 4 days later as it did the day it was baked.
I covered the cake in a generous layer of a simple buttercream flavored with jarred caramel sauce. Then to finish it off, lots of toasted coconut, more caramel sauce, and some hot fudge sauce.
A slice of this cake is pure heaven y’all!
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Samoa Bundt Cake
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup butter, softened
- 1 (16-ounce) package light brown sugar
- 3 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (8-ounce) container sour cream
- 1 teaspoon vanilla extract
- 1 cup hot water
- 3/4 cup butter (1 1/2 sticks)
- 1/4 cup jarred caramel sauce
- 3 cups powdered sugar
- 1 1/2 to 2 tablespoons heavy cream or milk
- 1 1/2 cups sweetened shredded coconut, toasted
- Caramel Sauce
- Hot Fudge Sauce
- Preheat oven to 350 degrees and grease and flour and bundt pan (or use baking spray).
- Melt chocolate chips in a microwave-safe bowl (heat at 20 second intervals) until smooth when stirred. Set Aside.
- Beat butter and brown sugar with an electric mixer until blended well, about 5 minutes.
- Beat in eggs one at a time.
- Beat in melted chocolate just until blended.
- Sift together flour, baking soda, and salt.
- Add flour mixture to batter, alternating with sour cream, beating at LOW speed just until blended after each addition.
- Slowly, with mixer on LOW speed, add hot water.
- Stir in vanilla.
- Pour batter into prepared Bundt pan.
- Bake at 350 degrees for 55 to 60 minutes or until a wooden pick inserted in the center comes out clean. Let cool 10 minutes in pan then remove cake from pan to cool completely.
- To make frosting, beat butter and caramel sauce until creamy. Gradually beat in powdered sugar. Beat in enough heavy cream to get to desired consistency.
- Spread frosting on cooled cake.
- Sprinkle toasted coconut on cake and drizzle with caramel sauce and hot fudge sauce.
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105 thoughts on “Samoa Bundt Cake”
Absolutely loved this recipe!!! Everyone loved it!! Just a little trick though, my daughter suggested using salted caramel sauce and it tasted so good my husband said he even loved the frosting! Usually he scrapes the frosting off because it’s too sweet but this was delicious!
I love to bake cakes, and this recipe is one of the best recipes I have ever tried! The cake turns out so nice and moist and the flavors are awesome. Thanks so much for sharing this recipe – it’s a keeper for sure!
Hands down, my favorite cake! I did have a problem with it sinking when it came out of the oven and because it rose over the rim of the pan, it didn’t pop out of the pan nicely. 🥺 But the flavor was excellent!
OMG this cake is amazing!! I followed the recipe as is and it was perfect! The chocolate cake itself is so decadent!! Definitely making this again!! Thank you for the recipe!
16 oz of brown sugar? Seems like a lot! Thanks!
This looks incredible! I want to make this for my husband’s birthday this month, except he’s not a fan of buttercream frosting for all the sweetness. What would you recommend as a less sweet alternative?
This was SOO SOO GOOD!!
I’m making it again for a cake auction. I only have salted butter; I don’t see where the recipe specifies between salted or unsalted. Does it matter?
Good afternoon I’m excited to try this recipe My name is Debra. I’m an Activity Director for Alzheimers residents. I have a question. How do you think this recipe would do if our baking club used a long baking dish versus a bundt pan . Thank you.
Yes, you will just have to adjust the cooking time.
Hi. My daughter made this for a band bake sale. I purchased it. Can the whole cake be frozen? I want to serve it for company but it will be about 5 days old by then. If yes, what is best way to defrost it? OR will refrigerating it for 4-5 days work?
This cake is phenomenal!
It’s a little more labor intensive than an average cake, but it is absolutely worth it!
The cake is dense and moist. The frosting is rich and creamy! The toasted coconut and toppings make it taste like the Girl Scout cookie!
It is one of the most delicious cakes I’ve ever baked and mine looked just like the picture! It looks like a big Samoa Girl Scout cookie!