July 26th, 2017

Samoa Cake

 Recipe & Photos by: Jamie, from Treats & Trends

Believe it or not, this week marks the end of July and also my dad’s birthday. I really wanted to find something special to whip up, so I contacted my friend, Jamie, from Treats and Trends, & asked for her most decadent cake recipe on file. 

& then she sent me a link to this cake, and the rest is history. 

Okay, I know I’m not the only one here, who stocks up on enough Girl Scout cookies for the plague. Here’s a true story, when my sister was in Girl Scouts my mom use to buy boxes, like the boxes that have 12 packages of Girl Scout cookies inside.

Most the boxes were filled with Thin Mints but she would always buy a half box of the world’s deadliest cookie, aka The Samoa, just for me. Samoa Cake - by Jamie from Treats & Trends-21

Samoa Cake - by Jamie from Treats & Trends-11
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So I strongly insisted on sharing Jamie’s AMAZING Samoa recipe, in July’s guest recipe series.

 Not only does this cake look trendy enough for every social media platform it also includes some of my favorite ingredients, to put it simply, chocolate and coconut. & if these images don’t sell you on warming up the oven and pulling up your sleeves, then Jamie will! 

Jamie: This Samoas Cake is one of my favorite recipes because I’m a big fan of the Girl Scout cookie and also because of how it’s decorated. I love challenging myself when it comes to making cakes and this was my first attempt at the drip style. It’s much easier than it looks! Plus the more chocolate the better, right? 😉 

Samoa Cake - by Jamie from Treats & Trends-22
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Samoa Cake - by Jamie from Treats & Trends-2
Samoa Cake - by Jamie from Treats & Trends-32

& if you love Jamie’s 4th of July Samoas Cake; make sure to check out her latest recipe coffee popsicles here, it’s actually a thing of beauty! xx Aubrey 

Samoas-Inspired Layer Cake
Serves 8
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For the buttermilk cake
  1. 2 1/3 cups cake flour
  2. 1 1/2 tsp. baking powder
  3. 1/2 tsp. baking soda
  4. 1/4 tsp. salt
  5. 3 large eggs room temperature
  6. 1 tsp. pure vanilla extract
  7. 3/4 cup butter room temperature
  8. 1 1/3 cups sugar
  9. 1 cup buttermilk room temperature
For the caramel frosting
  1. 1/2 cup unsalted butter room temperature
  2. 1 cup brown sugar
  3. 5 Tbsp. heavy cream divided
  4. pinch of salt
  5. 2 1/2 cups confectioner's sugar
For the ganache
  1. 1/2 cup heavy cream
  2. 4 oz. semi-sweet chocolate chopped or chips
For the garnish
  1. 3/4 cup sweetened coconut flakes
  2. Samoa or Caramel deLite Girl Scout cookies
For the buttermilk cake
  1. Preheat oven to 350F. Lightly grease cake pans and set aside.
  2. In a medium sized bowl, whisk together the cake flour, baking powder, baking soda and salt. Set aside.
  3. In a small bow, whisk together the eggs and vanilla extract. Set aside.
  4. In the bowl of a standing mixer, beat the butter on medium speed until smooth and creamy. Gradually add sugar and continue mixing on medium for 2 – 3 minutes. Gradually add egg mixture and mix for an additional 2 minutes. Reduce speed to low and add 1/3 of the flour mixture, then one third of the buttermilk. Alternate and repeat until both ingredients are fully incorporated. Make sure to scrape the sides of the bowl so that everything is evenly combined.
  5. Pour batter evenly into the pans and bake for about 20 minutes, until a toothpick inserted in the middle comes out clean. Let cool in the pans for about 10 minutes, then transfer to a cooling rack. I only used 4 of the 5 layers for the cake so if you're tempted to sample a bite, go for it while it's nice and warm!
For the caramel frosting
  1. Melt the butter in a small saucepan over medium heat. Add brown sugar and 2 tablespoons of heavy cream, whisk until sugar is dissolved (very important!). Add the pinch of salt, then let the mixture bubble for about 2 minutes, whisking about every 20 – 30 seconds. Remove from heat and pour the bowl of a standing mixer. Let cool for at least 30 minutes.
  2. Once cool, add 2 cups of confectioner's sugar and 3 Tbsp. of heavy cream into the bowl. Use the whisk attachment to mix. Slowly add additional powdered sugar or heavy cream until you reach desired consistency.
  3. When the cake is completely cool, assemble layer by layer and place in the freezer for 15 – 20 minutes.
For the ganache
  1. In a small saucepan over medium heat, bring the heavy cream to a simmer. Remove from heat and add chocolate. Let sit for about 5 minutes, then whisk until smooth. Allow ganache to cool and thicken for about 30 minutes. Then follow my tips in the post above to drizzle the ganache on top.
For the garnish
  1. If you want to add toasted coconut, preheat the oven to 350F (or do this right after the cake is done). Spread coconut flakes into a thin layer on a small baking sheet and bake for about 10 minutes, until it starts to lightly brown. You may want to stir them around a little bit halfway through. Once cooled, sprinkle on the top or bottom edge of the cake.
  2. I topped my cake with Samoas by cutting the cookies in half and placing them on top.
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