Samoa Cookie Cake Recipe: A Decadent Dessert Inspired by the Classic Girl Scout Favorite
Indulge in this delightful dessert inspired by the classic Girl Scout favorite. This Samoa Cookie Cake recipe brings together rich chocolate, toasted coconut, and creamy caramel in a decadent treat that’s sure to please. Perfect for impressing guests or treating yourself, this cake is both a feast for the eyes and the taste buds, offering a unique twist on a beloved cookie favorite.
Every time I bake this cake, I’m transported back to my childhood when my sister and I would eagerly await the arrival of Girl Scout cookies. Samoa cookies were always a top choice in our household, and this cake became a family favorite birthday tradition. With each layer dripping with caramel and chocolate, it feels like a delicious walk down memory lane, evoking the joyous celebrations of those early years.
Why You’ll Love This Recipe
This cake perfectly balances sweet and salty flavors with its layers of gooey caramel and rich dark chocolate. It’s an elevated take on the classic cookie that retains its nostalgic essence while offering a sophisticated twist. Whether you’re a seasoned baker or a beginner, the straightforward instructions make this recipe a breeze to follow. Plus, it’s visually stunning, making it an impressive dessert choice for any occasion.
Ingredients Notes
The simplicity of this recipe lies in the quality of its ingredients. For the richest flavor, choose high-quality dark chocolate and real unsweetened cocoa powder. Coconut flakes and caramel sauce are best bought fresh from local stores, but canned versions work in a pinch. If you’re short on buttermilk, a simple substitute is one tablespoon of lemon juice added to a cup of milk.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing them lightly with butter and lining with parchment paper.
Step 2
In a large bowl, mix together 2 cups of flour, 1 cup of unsweetened cocoa powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. This will form your dry mixture.
Step 3
In a separate bowl, cream together 1 cup of softened unsalted butter with 1 cup of granulated sugar and 1 cup of brown sugar. Add four large eggs, one at a time, mixing well after each addition.
Step 4
Combine the dry ingredients into the wet mixture alternately with 1 cup of buttermilk until the batter is smooth and lump-free. Pour the batter evenly into the prepared cake pans.
Step 5
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely on a wire rack before assembling with caramel sauce and chocolate ganache. Garnish with toasted coconut for the final touch.
Storage Options
This cake stays fresh in the refrigerator for up to five days if stored in an airtight container. For longer storage, slice the cake into smaller portions and wrap each slice in plastic wrap before freezing. To enjoy, thaw the slices at room temperature or gently warm in the microwave for 30 seconds.
Variations & Substitutions
To accommodate dietary restrictions, substitute gluten-free flour for the all-purpose flour in equal amounts. For a tropical twist, add a hint of pineapple flavor to the cake batter. If you prefer a nutty taste, consider incorporating chopped pecans or almonds into the topping for extra crunch.
Frequently Asked Questions
Can I use milk chocolate instead of dark chocolate?
Yes, you can substitute milk chocolate for dark chocolate in this recipe. Keep in mind that milk chocolate will offer a sweeter and less intense chocolate flavor compared to dark chocolate. If you’re aiming for a more balanced sweetness, consider using a combination of both milk and dark chocolate.
How can I toast the coconut for the topping?
Toasting coconut flakes is simple. Preheat your oven to 300°F (150°C) and spread the coconut evenly on a baking sheet lined with parchment paper. Bake for 5-10 minutes, stirring occasionally until the flakes turn golden brown. Be sure to keep a close eye, as coconut can quickly go from golden to burnt.
What can I do if the caramel sauce is too runny?
If your caramel sauce is too runny, it may not have been cooked long enough. Return it to the stove over medium heat and let it simmer, stirring occasionally until it thickens to your desired consistency. If you are using store-bought caramel and it’s too thin, try refrigerating it for a while, as this can also help thicken it.
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Samoa Cookie Cake Recipe: A Decadent Dessert Inspired by the Classic Girl Scout Favorite
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.75 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups shredded coconut toasted
- 1 cup caramel sauce
- 1 cup semisweet chocolate chips melted
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Add milk, vegetable oil, and vanilla extract to the dry mixture and mix until smooth.
- Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool before spreading caramel sauce over the top.
- Sprinkle toasted coconut evenly over the caramel layer.
- Drizzle melted chocolate over the coconut and caramel layers.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
