Filled with the flavors of a classic Girl Scout cookie, this samoa cake is baked in a sheet pan for ease and loaded with all the same toppings as the cookie.
This cake speaks for itself. It is delicious. It’s simple, pretty quick and always a crowd pleaser. The chocolate sheet cake recipe is a favorite of mine, and the ooey-gooey caramelly topping just takes it up another notch.
Get yourself a half-sheet pan and get to work!
Samoa Cake
- Total Time: 40 minutes
- Yield: 18 -24 servings 1x
Description
Filled with the flavors of a classic Girl Scout cookie, this samoa cake is baked in a sheet pan for ease and loaded with all the same toppings as the cookie.
Ingredients
Scale
Cake:
- 2 cups all-purpose flour
- 2 cups sugar
- 1 stick (1/2 cup unsalted butter)
- 1 cup water
- ½ cup shortening
- 4 Tablespoons cocoa powder
- ½ cup buttermilk (no buttermilk? Fill measuring cup almost to the ½ cup line, the fill the rest of the way with vinegar to make “sweet milk” – it works like a charm!)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs
- 2 teaspoons vanilla extract
Icing:
- ½ cup butter
- 6 Tablespoons milk
- 3 cups powdered sugar Coupons
- 1 teaspoon vanilla
- ? cup caramel sauce (I used caramel ice cream topping in the jar)
- 3 cups sweetened (shredded coconut, toasted)
- Hot fudge ice cream topping
- Caramel sauce ice cream topping
Instructions
For cake:
- Preheat oven to 400 degrees (F).
- Grease a half sheet pan (approx 18×13) and set aside.
- In a medium, heavy-bottomed saucepan over medium heat, melt butter and shortening together.
- Once mostly melted, add water and cocoa powder. Use a wire whisk to stir until smooth. Remove from heat.
- In a large bowl, combine flour and sugar.
- Pour warm chocolate mixture over the flour mixture, and beat on low speed until just combined.
- Add buttermilk, eggs, vanilla and baking soda, and beat until completely combined and smooth.
- Pour into greased sheet pan, and bake for 18-20 minutes.
- Immediately poke holes in the top of the cake and allow to cool slightly while you prepare frosting.
For icing:
- Toast coconut in a dry skillet over medium heat until golden brown, stirring constantly. Set aside.
- In a medium microwave safe bowl, combine butter and milk and bring to a boil.
- Add ? cup caramel sauce and powdered sugar and vanilla and stir until smooth.
- Pour frosting evenly over top of cake.
- Immediately sprinkle with top of warm frosting with toasted coconut.
- Drizzle generously with chocolate and caramel topping.
- Enjoy!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Baking, Cake
