Popular Samoa Bundt Cake Recipe

The Samoa Bundt Cake is a delightful dessert that captures the essence of the beloved Girl Scout cookie, transforming it into a sumptuous cake form. This cake features a tender, chocolatey base, enveloped in a rich caramel frosting, and adorned with a generous sprinkling of toasted coconut. A final drizzle of caramel and chocolate sauce elevates this dessert to pure bliss, making it a perfect treat for any occasion.


For the Cake:

Semi-sweet chocolate chips: 1 1/2 cups (265g)
Butter, softened: 1/2 cup (115g)
Light brown sugar: 1 (16-ounce or 453g) package
Large eggs: 3
All-purpose flour: 2 cups (240g)
Baking soda: 1 teaspoon (5g)
Salt: 1/2 teaspoon (2.5g)
Sour cream: 1 (8-ounce or 227g) container
Vanilla extract: 1 teaspoon (5ml)
Hot water: 1 cup (240ml)
For the Caramel Frosting:

Butter: 3/4 cup (1 1/2 sticks or 170g)
Jarred caramel sauce: 1/4 cup (60ml)
Powdered sugar: 3 cups (360g)
Heavy cream or milk: 1 1/2 to 2 tablespoons (22 to 30ml)
For the Toppings:

Sweetened shredded coconut, toasted: 1 1/2 cups (120g)
Caramel Sauce
Hot Fudge Sauce


Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan or use baking spray.
Melt the chocolate chips in a microwave-safe bowl, using 20-second intervals, until smooth. Set aside.
With an electric mixer, beat the butter and brown sugar until well blended, about 5 minutes. Add eggs one at a time, then blend in the melted chocolate.
Sift together the flour, baking soda, and salt. Alternately add this to the batter with the sour cream, mixing at low speed. Then, slowly add hot water and stir in vanilla.
Pour the batter into the prepared pan and bake for 55 to 60 minutes. Let cool for 10 minutes before removing from the pan to cool completely.
For the frosting, beat butter and caramel sauce until creamy. Gradually add powdered sugar and enough heavy cream to reach the desired consistency. Spread over the cooled cake.
Sprinkle with toasted coconut and drizzle with caramel and hot fudge sauce.
Serving Suggestions:
Serve this cake as a luxurious dessert after a cozy family dinner or as a show-stopping centerpiece for special occasions. It pairs wonderfully with a cup of coffee or a glass of milk.

Cooking Tips:

Ensure the flour is measured correctly to avoid a dry cake. Fluff, spoon into the measuring cup, and level off.
Consider using salted caramel sauce for an extra flavor dimension.
Store at room temperature for up to 3 days, or refrigerate if keeping longer.

Nutritional Information (Estimate):

Calories: 572 kcal
Carbohydrates: 78g
Protein: 5g
Fat: 28g
Saturated Fat: 18g
Cholesterol: 80mg
Sodium: 316mg
Potassium: 216mg
Fiber: 2g
Sugar: 62g


Can I make this cake in advance?
Yes, this cake tastes just as good several days after baking. Store it properly to maintain its freshness.

Can I use homemade caramel sauce?
Absolutely! Homemade caramel sauce can be used for both the frosting and the drizzle, enhancing the cake’s flavor.

Is it necessary to toast the coconut?
Toasting the coconut is recommended as it brings out a deeper flavor and adds a delightful crunch.

Enjoy this indulgent Samoa Bundt Cake, a dessert that promises to be as memorable as it is delicious.


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