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.
Samoa Cookies- The Best Girl Scout Cookie!
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.
Chocolate Cake Batter
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.
Caramel Buttercream
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!
★★★★★
What readers are saying
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!
Recipe Tip-Measure the Flour Correctly
In order to get a moist cake, it’s important to measure the flour correctly. First fluff it up in the bag or container. Then use a large spoon to gently scoop the flour into a dry measuring cup. Overfill it slightly and then run the back of a knife across the top to get rid of the excess.
Reader Suggestion
One of my lovely readers suggested using salted caramel sauce instead of regular caramel sauce. It’s a great idea!
How To Store
This cake can be stored at room temperature either wrapped well or in an airtight container for 3 days. Any longer than that and I recommend refrigerating it.
More Bundt Cake Recipes
- Peanut Butter Bundt Cake
- Cheerwine Bundt Cake
- Southern Praline Bundt Cake
- Italian Cream Bundt Cake
- Toffee Bundt Cake
- Hummingbird Bundt Cake
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Watch a quick video for this recipe below.
Samoa Bundt Cake
Equipment
Ingredients
- 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
Caramel Frosting
- 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
Toppings
- 1 1/2 cups sweetened shredded coconut,, toasted
- Caramel Sauce
- Hot Fudge Sauce
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Origianlly posted January 13, 2016.
Sharing this recipe with the Weekend Potluck.
Disclosure: This post contains affiliate links.
Your cake looks absolutely define just wondering could you make your own caramel sauce? Or would homemade sauce harden too much when you have the cake in the fridge ? I thought I might try cream cheese icing instead of buttercream. Thanks for the recipe can’t wait till Friday when I make this bad boy!
Im about to try this cake tomorrow, what does the sour cream add to the whole cake? Will you be able to taste to sour cream in the cake or is it only for moisture texture of the cake? Thanks!
The sour cream just adds moistness. You won’t be able to taste it. Hope you enjoy it!
I didn’t have sour cream on hand, but I did have an open container of tapioca pudding from Costco… that turned out to be a great substitution!
Just to make sure, the amount of brown sugar is 2 cups, packed?
Yes 🙂
??? 2cups ?.. in reply to several other comments asking if you meant 2 cups, you said, No, it’s an entire 16 oz. bag.
I really want to make this tonight but I can’t find my pan! Could you use a regular 9×13 pan?
Congrats! This luscious cake received most clicks at last week’s Weekend Potluck party! It looks amazing. Thanks for sharing your special dishes with us. Have a great weekend.
What a beautiful and unique looking cake! Can’t wait to make this for my daughter when she visits from college later in the spring. Thanks for sharing!
–G
gingerwroot.com
OMEEGAWSH Christin, I cannot even think straight – this looks beyond delicious! Where’s my fork??? Why is there this glass screen between my fork and this delectable slice???
i have never seen these kinda photographs of cakes …beautifully captures…… Yummmmm and veyr inviting…
My eyes got all big when I saw this cake Christin. It looks incredible!!! I am SO ready for Girls Scout season 🙂 And I’m another coconut hater converted. Used to hate it. But Samoas! How can you say no??
Thanks Karen. They really are the best cookie ever! 🙂
Yay for Girl Scout Cookie season! That is one seriously gorgeous cake! Caramel buttercream, caramel sauce, and hot fudge is so over the top decadent – I love it!