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.
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Loving the information on this web site, you have done outstanding job on the content.
This cake is AMAZING!! And WE think it tastes better after being refrigerated a few days. Thank you soooo much for sharing.
So glad you enjoyed it Kami!!
O.M.G. It´s awesome
I made this cake yesterday for my son’s birthday. The coconut allowed for a quick simple job icing. The cake was easier to prepare than I expected, looked fantastic, and tasted delicious. The cake received rave reviews from everyone.
This is awesome! I am very much looking forward to testing this out! Thanks for sharing!
Could you substitute caramel dipping sauce for the caramel sauce just using more half and half?
I’m not sure how that would work Lorrie.
So I’m baking this cake as I type for Motherms Day and am very sad to see that it has baked over the sides of my pan. I thought it looked like a LOT of batter in the bowl and then in the bundt pan. Hoping it’ll still turn out but not sure how everyone gets it to fit in their pans…as far as I know mine is just a regular standard bundt pan. Fingers crossed…..
I have a Pampered Chef stoneware bunt pan it fit perfectly. This is the second time I have made this cake the first time it was a big hit!
Thank you so much for the recipe! I tried it last night and it was a HUGE HIT! My family loved it! Mainly my mother in law who is a big Samoa fan! I was hardly any work, which was great for me since I was trying to knock it out while my daycare kids were running around! One thing I thought was missing (and please understand I really really enjoyed this cake), was the crunchiness of the cookie. So I made a graham cracker crumble (same sort of crumble you make for pies), and half way though baking (about 15 minutes), I took the cake out and sprinkled the crumble on top of the cake. It was more of like molding the crumble, than sprinkling it. Then I popped it back in the oven for another 20 minutes. That way when the cake was cooled and I flipped it, there was a nice layer of crumble on the bottom! My mother in law said that really added to the flavor, and gave it that crunchy texture you get when eating the cookie! I will defiantly be making this cake again! Thank you again for the recipe!
Thanks so much for leaving your feedback Amy! And that was genius to add crushed graham crackers to the cake. I will have to give that a try. 🙂
I made this for an event this evening and everyone loved it. One guy said, “I was not having a very good day until I ate your cake!” Thanks for sharing!
This is the most delicious cake I have ever made! Everyone that tastes it, loves it!! Thanks for this recipe!
Yay! So happy ou enjoyed it! 🙂