My favorite Girl Scout Cookie of all time has always been the Samoa
And now Girl Scout Samoa Cookie Cake is my favorite cake!
Buttery shortbread cookie with coconut and caramel
Chocolate on the bottom just like the real deal for an authentic copy cat version of the best vegan Samoa cookies ever!
But that’s just the cookies!
Wait until you see this cake!
Tall chocolate cake layers filled with caramel coconut buttercream and cookie butter icing!
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Notes for Success:
Make it Gluten Free!
Since this chocolate cake recipe works great with a gluten blend like Bob’s Red Mill *not sponsored
3-7″ Cake Layers are typically my choice, but if you only have 8″ pans simply make a 2 layer cake instead with no changes to the recipes
Most of the components of this cake can be made well in advance to cut down on the work load
The cake layers can be made one or two days in advance and then wrapped airtight and refrigerated or frozen.
Caramel can be made up to 1 week in advance and stored in the refrigerator and since it gets thicker as it sits this is always a great idea!
Ganache can also be made up to 1 week in advance and then rewarmed before pouring onto the cake.
While the buttercream can also be made up to 1 week in advance, stored in the refrigerator
Then bring it to room temperature and re-whip the day you are to assemble the cake.
CLICK HERE FOR THE BEST TIPS ON RE-WHIPPING BUTTERCREAM
PS- Those cookies stay beautifully in the freezer for up to 1 month!
CLICK HERE FOR THE YOUTUBE VIDEO TUTORIAL FOR HOW I MADE THIS CAKE!
Girl Scout Samoa Cake
Ingredients
- 1 Recipe Chocolate Cake
- 1 Recipe American Buttercream
- 1 Jar~ 10 ounces Biscoff Cookie Butter
- 1 Recipe Girl Scout Samoa Cookies
- ½ Recipe Vegan Ganache
- ½ Recipe Caramel Sauce
- Toasted Coconut unsweetened flakes 1½ cups
Instructions
- Prepare all your recipes as per the instructions on each blog post.
- The cake will be baked into 3-7" cake pans *see notes for success section
- Add the cookie butter to approximately ¾ of the finished buttercream recipe for the icing
- The remaining buttercream gets 1¼ cups of the toasted coconut folded in and approximately ¼ cup of the cooled caramel recipe for the filling
- The remaining ¼ cup toasted coconut is used for garnish on the cake
- With the remaining caramel used as drip along with the ganache drip *see video tutorial
Notes
The iced cake will stay fresh in the refrigerator for up to 1 week covered to prevent drying of cut slices.
The uncut cake will stay fresh as the buttercream acts as a great seal to protect the cake from drying out
Gretchen,
Do you think this cake would still be great without the caramel in the middle layers of the cake?
Or how would a salted caramel work instead of normal caramel in this recipe?
yes definitely! Since I added it to the buttercream it’s still in there
Hi Gretchen,
How long would I have to bake the cake for, and at what temperature for an 8 inch cake pan?
🙂
Hi Chiranie! Since this is a Building on Recipes project I do link to all the individual recipes needed to pull off this cake.
So if you click the highlighted links in listed on the full recipe here, you can attack this cake 1 recipe at a time, then build it when everything is ready!
That said, here is the FULL recipe with all instructions & full video tutorial for making the chocolate cake, it will answer all your questions
Thank you 🙂
Gretchen (or anyone else who has made this cake), do you use the caramel sauce at the stage that is shown on the video being poured into a sheet pan?
Im not seeing where I “poured caramel onto a sheet pan?” in this video. Can you sight the exact time stamp?
Hey, Gretchen, I did post this question in two places. I was referring to your friend Deborah’s video for caramels. She poured the syrup into a sheet pan and I was wondering if that is the time you pour it into a cup to then pour the mixture between your layers in the Samoa Cake. Sorry I wasn’t more clear.
Hey Gretchen!! Just confirming, if I make all the cake components 24 hours prior and fully frost & assemble the cake, I can refrigerate for a day in an airtight container and it will be fine? Or does that only apply to the buttercream layer and the caramel/ganache still need to be done day-of? Trying to bring to a Halloween party & am hoping for minimal/zero day-of steps (if possible). Thanks so much, love your cakes! They are the best vegan cakes I have ever made!
Absolutely! It can all be done ahead of time, meaning you can assemble this cake tomorrow and it will still be fine for Halloween!
Omg, this looks divine. I think I found my Birthday Cake, will also be the first vegan cake that I ever made. Thank you for this. ♥️
YAY! You will love it! Happy Birthday!