It’s always Girl Scout Cookie season when you can make them yourself!
My favorite Girl Scout Cookie of all time has always been the Samoa a.k.a Caramel Delight depending on where you reside in the USA.
Buttery shortbread cookie with coconut and caramel
And chocolate on the bottom and top seals the deal!
It gets even better than just these knock off cookies because I turned this whole thing into a cake!
Tall chocolate cake layers filled with caramel coconut buttercream and cookie butter icing!
The caramel layer I added in between the layers of cake and coconut caramel buttercream basically soaked right into the chocolate cake layers!
While I was disappointed when I cut into it and did not see the layer of caramel as expected; I have to say the cake was so good with that addition of caramel soaked right in!
Copy Cat Samoa Girl Scout Cookies on top are just perfect with vegan chocolate ganache & caramel drips
Each slice gets it’s own cookie garnish!
This is an intense building on recipes project, so it is wise to make many of these recipes in advance
However on the day you are building the cake it is a very simple assembly.
Just follow along with all the recipes below and then on the day you need the cake, just put it all together.
CLICK HERE FOR THE YOUTUBE VIDEO TUTORIAL FOR HOW I MADE THIS CAKE!
Notes for Success:
The cake layers can be made one or two days in advance, wrapped airtight and refrigerated.
Caramel can be made up to 1 week in advance and stored in the refrigerator.
For more tips on various caramel recipes click here!
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
Ganache can also be made up to 1 week in advance and then rewarmed before pouring onto the cake.
Those cookies stay beautifully in the freezer for up to 1 month!
I had mine in the freezer for one month and they were as good as the that I made them!
For More Copy Cat Girl Scout Cookies click the links below!
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- Thin Mints Recipe
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- Samoas
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- Tagalongs
Vegan Thin Mint Girl Scout Cookies- Copy Cat Recipe
Copy Cat Tagalong Cookie Recipe
- 1 Recipe Chocolate Cake baked in 3-6" or 7" Pans
- 1 Recipe American Buttercream
- 1 Jar 10 ounces Biscoff Cookie Butter
- 1 Recipe Girl Scout Samoa Cookies
- 1 Recipe Vegan Ganache
- ½ Recipe Caramel Sauce
- Toasted Coconut unsweetened flakes 1½ cups
- Prepare all your recipes as per the instructions on each blog post. The notes above this recipe will give you a good guide as to how far in advance you can prepare to make the day of assembly a breeze!
- Add the cookie butter to approximately ¾ of the buttercream recipe and the other ¼ gets 1¼ cup of the toasted coconut and approximately ½ cup of the cooled caramel recipe.
- Assemble the cake as shown in the video tutorial.
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!