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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One of the best cake recipes I’ve ever made
Could you just add sour cream and vanilla to a boxed chocolate cake mix?
Very yummy. I used an average sized bundt cake pan and had no spillage. The cake is so moist and dense.
However, the caramel frosting tasted like booty. I followed the directions perfectly and it was wayyy too much butter. So I suggest using 1 stick of butter instead of 1 1/2 or even less than 1 stick. Otherwise, this cake is delicious and I will be making it again in the future. Thanks!
Wow, I find the best amoa bundt cake idea. My chield like cake. I think I will prepare it for baby chield
Wow this recipe is wonderful!
My family and I don’t eat eggs for religious reasons and always find cakes end up deflating. However, this cake fluffed right up, and was so moist. It was a huge hit, and I don’t think I have gotten so many praises before. Thanks for the great recipe!
I baked this cake for my family. They absolutely loved it. I’ve had several requests for it since then
This is cake looks amazing. I am planning a party to celebrate 4 grandchildren’s birthdays – each gets a cake!! i think this would be a perfect addition to our line up. I want to make all 4 cakes in disposable 9×13 pans so that the children can easily take their leftovers home. That should work with this recipe, right?
Everyone needs to mix up “Magic Release “ easy to make equal amounts of , vegetable oil, AP flour and shortening. I keep mine in a labeled and dated jar in fridge. Will last about 6 months.
I have NEVER had ANYTHING stick to any pans since using this. No worries it leaves no taste or that white residue in baked products.
It’s great in mini muffin tins when baking holiday cookies or small pie shells. NOTHING STICKS. you cans spread it on as simply as using a paper towel.
Do NOT melt shortening, I use a whisk till all ingredients are mixed.
I also use Crisco blocks, butter flavoring or regular, measurement is on wraps so easy.
I had some trouble getting my cake out of the bundt pan but once I got it out and covered it with icing no one noticed. This cake was so delicious and everyone loved it. It stayed very moist and light. Highly recommend!
Grease pan, then bust with flower. About 2 minutes before your cake is ready to come out the oven, place a kitchen towel in the sink. Pour steaming water until its completely soaked. As soon as your cake is out of the oven place it on top of the towel and let it sit for 10 minutes. Needless to say, let it be facing pan side down. Keep cooling rack ready, invert Cake ontonit.
FABULOUS! Everyone loved it!
Made this and it is the best cake I’ve ever made. People can’t stop asking for the recipe. I am passing it on to them giving you all the credit. Thank you