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.
I made this according to instructions. I did use a paper towel to spread crisco into my pan, bc I was using a lower quality pan. I did still have a little bit stick, but that was easy enough to scoop out and put on top. Following others’ recommendations, I baked it on a cookie sheet just in case it overflowed, but didn’t have any problem with that whatsoever. I was concerned the cake may be a bit sweet with the 16 oz of brown sugar(which I weighed out on a food scale), but it wasn’t at all. It was just right for the icing/toppings. I took it to a church pitch in and everyone who tried it loved it. I would recommend storing it in the fridge. Mine crumbled a bit when slicing but probably bc it wasn’t as cold and I’d patched the parts that stuck.
A few suggestions. I was glad I read reviews because it was enough for a standard bundt pan and 4 additional bundtlets. Baking time only 40 minutes for bundt and 17 minutes for Small bundlets. Easily removed from pans. Other suggestions would be to not drizzle caramel and fudge toppings until right before serving. Turned out well but very labor intensive. My lady golfers will enjoy tomorrow. Thanks
Kinda disappointed I didnt read the comments first, my cake over flowed all over my oven and had I of known I was gonna need a bigger pan I wouldn’t of spent $12 on this one and bought a bigger size.
Hopefully this cake turns out.. it’s supposed to be for a potluck and i just spent $50 for the stuff to make it.
Made this today for my daughter-in-law for mother’s day Sunday. I snuck 2 cups into a large muffin tin to make as a taste test for my husband and I——omg it’s amazing. I gotta figure out how to apply the coconut to the sides without having coconut throughout the kitchen table. My new to die for cake, I know I won’t get any on mother’s day so had to taste ahead of time. I’m going to put a few silk flowers in the middle to dress it up for mother’s day. Thank you thank you thank you
It was incredibly easy to follow the recipe, and it came out perfect!! I read several reviews but followed the recipe as is. It was a huge hit at work for our monthly birthday celebration!
Do you use homemade caramel sauce?
What a delicious cake! My 3rd time making it is in the oven right now. My husband took one bite of the first one and said, this is the cake I want for my birthday (which is today). The only thing I chance is I add one tsp of espresso powder to the hot water. I measure out 16 ounces of brown sugar and this has worked perfectly for me every time. The second time part of the cake got stuck in the pan. I just kind of put it where it should go, and then covered it with the icing and coconut. You couldn’t tell. I love an icing that is forgiving! Thanks for a fantastic recipe!
Loved it, it was a hit with my friends. I used 2 cups of brown sugar and 1 cup of sour cream. Instead of hot water i added a cup of coffee. I will definitely do it again!
Hi Christin, just want to say thanks for the recipe. I’m half way through the process…just pulled my cake out of the oven & it looks great! I only had an 8-10 cup bundt pan so ended up recalculating the recipe to be two-thirds the ingredients & it has worked perfect! No spillage!! :). I’ll keep you posted as to how the rest of it turns out but if it’s anything like your pictures, I can’t wait! Thanks again!
Hope it turned out wonderfully!
What size bundt pan did you use? 8 cup, 10 cup or 12 cup ???
You need at least a 12 cup Bundt pan.