Samoa Bundt Cake

If you’re a fan of the classic Girl Scout Samoa cookies, then this Samoa Bundt Cake is sure to be your new go-to dessert. Imagine a moist chocolate cake infused with chocolate chips, layered with creamy caramel, and topped with toasted coconut and more chocolate. This cake brings all the beloved flavors of Samoa cookies into one decadent Bundt cake. It’s perfect for celebrations, gatherings, or just a cozy night in. Get ready to impress your friends and family with this slice of heaven!

Why This Recipe Works

This Samoa Bundt Cake recipe is not just a cake; it’s a celebration of textures and flavors. The combination of moist chocolate cake, rich caramel, and toasted coconut creates a delightful experience in every bite. The use of sour cream adds moisture and richness, while the hot water helps to bloom the cocoa, intensifying the chocolate flavor. The chocolate chips add bursts of chocolatey goodness throughout the cake, making it an irresistible treat.

Your Shopping Guide

Before you dive into baking, here’s a comprehensive list of ingredients you’ll need:

• 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
• 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
• 1 1/2 cups sweetened shredded coconut, toasted
• Caramel Sauce (for drizzling)
• Hot Fudge Sauce (for drizzling)

Before You Start: Equipment

Having the right tools will make your baking experience smoother. Here’s what you’ll need:

• Bundt Pan: A 10-12 cup capacity Bundt pan works best for this recipe.
• Mixer: A stand mixer or hand mixer will make creaming the butter and sugar easy.
• Mixing Bowls: Use different sizes for mixing your wet and dry ingredients.
• Spatula: A rubber spatula is great for folding in ingredients and scraping the bowl.
• Cooling Rack: Let your cake cool properly before glazing.

Samoa Bundt Cake: From Prep to Plate

Are you ready to bring this Samoa Bundt Cake to life? Follow these simple steps for a delicious result.

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Greasing your Bundt pan with butter and a light dusting of flour will prevent the cake from sticking.

Step 2: Prepare the Batter

In a large mixing bowl, cream together 1/2 cup softened butter and 1 (16-ounce) package of light brown sugar until it’s light and fluffy. This should take about 3-4 minutes.

Step 3: Add Eggs

Add the 3 large eggs one at a time, mixing well after each addition. This helps to incorporate air into the batter, yielding a lighter cake.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.

Step 5: Combine Wet and Dry Ingredients

Add the dry ingredients to the butter mixture alternately with 1 (8-ounce) container of sour cream and 1 teaspoon vanilla extract. Start and end with the dry ingredients. Mix just until combined.

Step 6: Add Chocolate and Water

Stir in the 1 1/2 cups semi-sweet chocolate chips. Gradually pour in 1 cup hot water, mixing until smooth. The batter will be quite thin, but that’s okay!

Step 7: Bake the Cake

Pour the batter into your prepared Bundt pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a cooling rack.

Step 8: Prepare the Topping

While the cake cools, melt 3/4 cup butter in a saucepan over low heat. Stir in 1/4 cup jarred caramel sauce until smooth. Remove from heat and gradually mix in 3 cups powdered sugar and 1 1/2 to 2 tablespoons heavy cream or milk until you achieve a pourable consistency.

Step 9: Toast the Coconut

In a dry skillet over medium heat, toast 1 1/2 cups sweetened shredded coconut until golden brown, stirring frequently to prevent burning.

Step 10: Assemble the Cake

Once the cake is completely cool, drizzle the caramel icing over the top. Sprinkle the toasted coconut on top, followed by a drizzle of hot fudge sauce for that extra indulgence.

Step 11: Serve and Enjoy!

Slice the cake and serve it with additional caramel and hot fudge sauce on the side if desired. Enjoy each bite of this Samoa Bundt Cake, and watch it disappear in no time!

Dairy-Free/Gluten-Free Swaps

If you need to cater to dietary restrictions, here are some substitutions:

• Dairy-Free: Use dairy-free butter and a dairy-free yogurt or coconut cream in place of sour cream.
• Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend.
• Plant-Based: Replace eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg).

Common Errors (and Fixes)

Baking can be tricky, but here are some common errors to watch for:

• Dense Cake: This may happen if you overmix the batter. Mix until just combined.
• Cake Sticking to the Pan: Ensure your Bundt pan is well-greased and floured before pouring in the batter.
• Uneven Baking: Make sure your oven is properly calibrated and rotate the cake halfway through baking.
• Too Sweet: Adjust the amount of caramel and chocolate toppings to your taste preference.

Prep Ahead & Store

This Samoa Bundt Cake can be prepared ahead of time and stored for later enjoyment.

• Make Ahead: Bake the cake a day in advance and store it wrapped in plastic wrap at room temperature.
• Storage: Keep leftover cake in an airtight container for up to 3 days.
• Freezing: Freeze the unglazed cake for up to 3 months. Thaw in the refrigerator before serving.

Quick Q&A

Can I use milk chocolate chips instead of semi-sweet?

Yes, you can substitute milk chocolate chips, but keep in mind that it will make the cake sweeter.

What if I don’t have a Bundt pan?

You can use a regular round cake pan, but you may need to adjust the baking time accordingly.

Can I make this as cupcakes?

Absolutely! This batter works well for cupcakes; just adjust the baking time to about 18-20 minutes.

How do I make the cake less sweet?

Consider reducing the amount of powdered sugar in the glaze or using less caramel sauce when drizzling.

Before You Go

This Samoa Bundt Cake is a delightful fusion of flavors that will remind you of your favorite childhood cookies. Perfect for any occasion, this cake is sure to impress everyone at the table. Whether it’s a birthday, holiday, or just a sweet treat for yourself, this recipe will become a favorite in your baking repertoire.

Indulge in a slice, savor the gooey caramel, and enjoy the rich chocolate cake topped with crunchy toasted coconut. Your dessert table will never be the same! This Samoa Bundt Cake is an experience that’s sure to become a cherished tradition. Happy baking!

Samoa Bundt Cake

This Samoa Bundt Cake is a chocolate lover's dream! Packed with caramel, coconut, and chocolate, it's a must-try dessert!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups semi-sweet chocolate chips
• 1/2 cup butter softened
• 1 package light brown sugar 16-ounce
• 3 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 container sour cream 8-ounce
• 1 teaspoon vanilla extract
• 1 cup hot water
• 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
• 1 1/2 cups sweetened shredded coconut toasted
• Caramel Sauce for drizzling
• Hot Fudge Sauce for drizzling

Equipment

• Bundt pan
• Mixer
• Mixing bowls
• Spatula
• Cooling rack

Method

 

1. Preheat your oven to 350°F (175°C). Grease your Bundt pan with butter and a light dusting of flour.
2. Cream together 1/2 cup softened butter and 1 (16-ounce) package of light brown sugar until light and fluffy, about 3-4 minutes.
3. Add the 3 large eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
5. Add the dry ingredients to the butter mixture alternately with 1 (8-ounce) container of sour cream and 1 teaspoon vanilla extract. Start and end with dry ingredients. Mix just until combined.
6. Stir in the 1 1/2 cups semi-sweet chocolate chips. Gradually pour in 1 cup hot water, mixing until smooth.
7. Pour the batter into your prepared Bundt pan and bake for 40-45 minutes, or until a toothpick comes out clean. Cool in the pan for 10 minutes before transferring to a cooling rack.
8. While the cake cools, melt 3/4 cup butter in a saucepan over low heat. Stir in 1/4 cup jarred caramel sauce until smooth. Mix in 3 cups powdered sugar and 1 1/2 to 2 tablespoons heavy cream or milk until pourable.
9. Toast 1 1/2 cups sweetened shredded coconut in a dry skillet over medium heat until golden brown.
10. Once the cake is completely cool, drizzle the caramel icing over the top, sprinkle with toasted coconut, and drizzle with hot fudge sauce.
11. Slice the cake and serve it with additional caramel and hot fudge sauce on the side.

Notes

• Use dairy-free butter and coconut cream for a dairy-free version.
• Substitute all-purpose flour with a gluten-free blend for gluten-free needs.
• Make ahead and store wrapped in plastic for up to a day.