Samoa Bundt Cake

I’m gonna go out on a limb here and say that this is the greatest cake I have ever made. Not only does it look like a hilariously over-sized Girl Scout Cookie, it also tastes insanely amazing. Practically the same as said cookie.

Samoas are my absolute favorite cookie period. Caramel plus coconut is a win in my book, and the chocolate and shortbread are just added bonuses. The idea for this cake was actually The Hubs idea. I was thinking what I could do in honor of the Girl Scouts this year since last year I re-created all their cookie varieties (here, here, here, here, and here) He said, “why don’t you make a Samoa cake?” Ding! Lightbulb went off, and I set out in search of the recipe. Once I saw this fantastical bundt, I knew it was a match made in heaven.

Now I’m not going to lie, this took nearly all day to make, but on the flip side, the people I fed it to responded with cheering and hugs. No joke. If you want to impress your friends, this is the cake to do it!

Samoa Bundt Cake recipe adapted from Breakfast to Bed 


Samoa Bundt Cake
For the Brown Sugar Batter
  • 1 stick of butter, softened
  • 1 cup of dark brown sugar
  • 2 eggs
  • ¾ cup all-purpose flour
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup whole milk
For the Chocolate Batter
  • 1 cup sugar
  • ¼ cup oil
  • 1 egg
  • 1 tsp vanilla
  • ½ cup milk
  • ¾ cup + 2 T all-purpose flour
  • ½ cup + 2 T cocoa powder
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup boiling water
For the Frosting
  • 1 can of sweetened condensed milk **Or substitute canned dulce de leche
  • ½ cup confectioners sugar
  • 2 T vanilla extract
  • 2 sticks butter, softened
  • ½ tsp salt
  • 1 cup toasted coconut
For the topping
  • 1½ cups toasted coconut
  • ½ cup chocolate chips, melted
Create the Dulce de leche frosting (if using canned dulce de leche skip this step)
  1. Place the whole, unopened can of condensed milk in your crock pot and submerge in at least 3 inches of water.
  2. Cook on medium for 10 hours or on high for 7.
  3. *Alternatively, boil the whole, unopened can on the stove FULLY SUBMERGED AT ALL TIMES for 4 hours.
  4. Let it cool.
To make brown sugar batter
  1. In a large bowl, cream butter and brown sugar until light and fluffy
  2. Add eggs, one a a time, beating well after each addition
  3. In a medium bowl, combine flour, baking powder, baking soda and salt
  4. Alternate adding the flour mixture and whole milk to the butter mixture, one at a time, beginning and ending with flour mixture.
  5. Set batter aside
To make the chocolate batter
  1. Cream sugar and oil together in a large bowl until light and fluffy.
  2. Beat in egg, vanilla, and milk
  3. In a medium bowl mix together flour, cocoa powder, baking powder, baking soda, and salt.
  4. Slowly add flour mixture to butter mixture until well combined.
  5. Carefully stir in boiling water
Make the cake
  1. Preheat oven to 350 Degrees
  2. Grease and flour a bundt pan well.
  3. This is a marble cake. Pour some of the brown sugar batter into the pan, then top it with some of the chocolate batter.
  4. Alternate until both batter bowls are empty.
  5. Tap bundt pan on the counter a couple times to remove bubbles.
  6. Bake approximately 1 hour or until skewer inserted in center comes out clean. (Mine only took about 50 minutes)
  7. Cool in the pan for 15 minutes, then remove from pan and let cool entirely.
Make the frosting
  1. Heat oven to 350 degrees.
  2. Spread coconut on a baking sheet and toast in the oven until desired color is reached (about 6 minutes)
  3. Beat cooled cooked condensed milk (or dulce de leche), butter, confectioners sugar, vanilla and salt for 3 minutes.
  4. Add in 1 cup toasted coconut.
  5. Chill for 1 hour
Assemble the cake
  1. Frost the cake with dulce de leche frosting
  2. Toast remaining coconut and press into the sides and top of the frosted cake
  3. Melt chocolate chips in the microwave at 30 second intervals, stirring frequently.
  4. Place melted chocolate in a pastry bag with a small tip or ziploc bag with a corner cut out about ¼ inch up from the corner, and drizzle stripes on the cake.





My god do I love a bundt. I’m pretty sure this cake is my greatest achievement of the year so far despite my (usual) sub-par cake decorating skills. If you tasted this cake, you’d forgive me!


    • says

      Looks and sounds wonderful and it is my fav girl scout cookie. You may have already heard of this but you can by a can of dulce de leche and it taste like the sweetened condensed milk. I used to do that for caramel pies till I had a recipe that called the for dulce de leche. It has more caramel taste than the sweetened condensed milk. Thanks for sharing the recipe.

  1. says

    I would never have the patience to make this wonderful cake (Samoa’s are my favorite too)! So, I’m expecting an invite to your place (or Kathleen’s) for a taste!! YUM!

  2. Barry Brinker says

    This looks amazing!!! One thing: you could probably save yourself some time. They sell cans of the dulce de leche (caramel sauce) in the same section with the condensed milk. At my Kroger it’s actually Nestle brand, but it’s all in Spanish. So at your store, it’s possible that they have it separated in the ethnic section. Every store is different so who knows? Anyway, just thought I’d save y’all an extra step!

  3. Mary says

    Really? you cook the can of sweetened milk unopened? Isn’t that dangerous? Just want to get these directions correct before I try this. Thanks.

    • says

      I thought the same thing, but as long as its submerged in water, its fine. I did the crock pot method overnight and it worked like a charm. It looks like you can buy cans of Dulce de leche at hispanic markets if you don’t want to do this method (according to other commenters)

      • HDCS says

        You should try heating a can of Spotted Dick (insert snicker here) this way. My husband had an inkling to try this one time after finding a can at a Cost Plus Market. That was the most agonizing half hour of our lives waiting for that thing to EXPLODE.

        Also, I love you Betsy. My thighs won’t after I make this cake, but the sentiment is still genuine.

      • Kara says

        I love this recipe for the cake, BUT… I would not cook the sweetened condensed milk in the can. Can contain BPA and by heating them you release this cancer causing chemical into the condensed milk” in an even greater quantity. You could cook the milk in a small pot on the stove, or melt these caramel squares to make a sauce, or buy a thick caramel sauce. Great job on the recipe though- you are right they are the best cookies on earth!

        • Debbie says

          My grandmother made caramel hundreds of times for her family and mine in the can, and lived cancer free her whole 86 years. And no other carmel I’ve ever had can beat it. I can’t imagine substituting anything else. It would not be as good.

          • Lauren says

            BPA is a more recent addition.

            Plus, I know people who smoked their entire lives and it didn’t kill them. That doesn’t mean that it isn’t harmful!

        • Patty says

          I had an Argentinean roommate for a year in the 80’s. He cooked the Condensed Milk on top of the stove with the top off the can and the pan 1/2 full of water. He simmered it for 4 or 5 hours until it was a dark caramel color. He then stored it in the can in the refrigerator. (Not something I would do) He then ate it every morning for breakfast on toast.

          Thanks for the recipe I am making this this weekend!!

        • says

          It must be terrible to be afraid of everything except your own shadow. Caramel has been made this way, in the can, since sweetened condensed milk first came out. It’s amazing that so many people have lived as long as we have if all these “scares” were really as bad as is claimed. They inject unrealistic amounts of these chemicals into test animals and they develop problems. If they injected pure water into the animals in the amounts they use for the chemicals they would die too. So should water be the next thing we’ll be beaten over the head with to quit using?????

        • Kasey says

          Kara, I’m with you. Sure, canned milk has been around for ages (if a hundred years or so is ages), but the BPA is a more recent addition, and I know far too many women under the age of 40 who have had breast cancer. I sure am not taking a chance! Especially when there are work-arounds — thanks for the other suggestions on how to cook the dulce de leche, ladies!

          • Tash says

            Do you guys realize what temperature these cans are sealed at during processing? If there’s BPA that would leak, it would happen then!

      • cathi.. says

        the dulce de leche is in the hispanic section of your local grocery will save u a lot of time too..looks good..will definitely be making this

    • Debbie says

      Just be sure not to forget it and all will be fine. My family has been doing this for years. However, one night my Aunt forgot about it on the stove, went to bed, and woke up to exploding cans of caramel all over her kitchen ceiling! Yikes!

    • Elaine says

      I have had a recipe I have used for 40 years I got from an old friend for home made caramels that calls for carmalized milk. I use unopened sweetened condenced milk and put it into my 4 quart pressure cooker with 1 inch water and bring up to 10 pounds pressure for 45 minutes. Works like a charm. I then add it to my caramel recipe when I make it.

  4. kymdydyt says

    If your local megamart has a decent Hispanic section you can buy Dulce de Leche premade. It is a Nestle product–safer & much easier than caramelizing sweetened condensed milk

    • says

      Good to know! There’s plenty of hispanic markets here in San Diego. I’ll check it out for next time. Thanks for stopping by!

  5. says

    DULCE DE LECHE – cooked sweetened condensed milk -PRESSURE COOKER METHOD- Remove can label. Place UNOPENED can in pressure cooker and cover completely with water. Seal pressure cooker. Bring up to pressure. After 30-minutes at full pressure turn off heat. Let pressure fall naturally. When pressure is GONE open pressure cooker. Pour out hot water and fill with cold water and let stand for a half hour to allow canned milk to completely cool. Open can and enjoy.

  6. says

    When you boil the can of sweetened condensed milk, you’re making Dulce le Leche. You can go to the mexican isle of your grocery store and buy it already made. We have it all the time!

    • Lis says

      Leah, that’s what I thought as well and cuts the time down on the recipe. It looks so yummy! have you tried it yet?

  7. E says

    so if i buy a can of the Dulce le Leche, i dont have to boil it or put it in the slow cooker? just buy it and save myself the hours it takes to cook it?

  8. says

    I want to call in sick to work and make that cake RIGHT.NOW! Oh my goodness, does that look amazing. Pinning for future use (and by future I mean ASAP!).

    One note regarding the dulce de leche. If you are like me and have concerns about the BPA in the can leaking into the food (buzzkill, right?), you can still make it in the slow cooker by transferring it to glass canning jars. I have a tutorial on my blog if you are interested.

    • Abby says

      I’m working on this cake right now, and I didn’t have any dulce de leche in my area to purchase already made, and I didn’t feel like taking the whole day to make it, so I found these shortcuts. I microwaved it according to these instructions but it didn’t quite work the first time. It worked when I did it in a gigantic glass container with a glass lid vented on top, in 30-second-increments stirring each time at 50% (medium) power for a total of 13 min. This was the website that gave me the starting point:

  9. says

    I usally boil like 4 cans of the condenced milk and then just keep it on the shelf. It will keep for along time. Another thing I like to do for a quick salad is open both ends of the milk and push out.You can then slice it into 4-5 slices. Lay on on a dessert plate, top with a slice of pineapple,cottage chesse and a cherry, This is very colorful also.

  10. says

    I am new to your blog. Saw the pic of this on Pinterest and was like, “HOLY COW!” I usually stay away from recipes that take all day, but good grief this looks fantastic! How could I not give it a try?

      • Laurie says

        I’m new to your site. I’ve decided to make this for a Girl Scout troop that sold a record number of cookies. There are 15 girls in the troop plus stragglers, so maybe 35 total. Can you tell me the size of the bundt pan and how many people you estimate it will feed. I’m thinking that I may have toake 2 cakes. Please let me know and thank you so much!!

  11. Jenny says

    Awesome Betz!! Thanks so much- Chris does not like coconut as a rule, but loves samoa cookies… think I can get him to eat this :)!! I’ll send you pics when I attempt!!

  12. Jenny says

    Awesome Betz!! Chris does not like coconut as a rule, but loves samoa cookies… think I can get him to eat this :) I’ll send you some pics when I attempt :)!!

  13. ptriez says

    Found your blog through pinterest, I cannot wait to try this recipe!! I’ll let you know how it goes, yum–my!!

  14. Ellen says

    Thanks so much for this recipe, Samoas are my husbands favorite cookie, cannot wait to try this, even though I’m on weight watchers and have lost 35 lbs. so far I will treat myself to this cake !!! :)

  15. says

    O. My. Goodness!! Samoas are my crack. I enjoy them frozen too (as eat bite melts across my tongue— oh who am I kidding… the first one melts and I crunch and snarf the rest!!!)

    My next girls dinner I may just have to make this. Not before as The Feller DOESN’T EAT SWEETS (I KNOW!! Wha????) If I make it anyway it will ruin the pounds I’ve been losing for sure!!!
    Thanks again!!!

  16. Christina says

    Samoa’s are my very favorite Girl Scout cookie. I will be making this cake this week for my kids when they are on spring break. Thank you! I love to make new things :-)

  17. says

    Hi Betsy! Just ordered some of these girl scout cookies two weeks ago from my friend’s daughter, and I was just thinking how I can’t wait till they get here…now, I’ll just make this cake in the meantime! I noticed in the picture that it looks more like a chocolate cake, is it supposed to be half-and-half? Also, is the can of condensed milk safe to put in the slow cooker as is, and leave it while I’m at work?

    Love you blog/website…if you get the chance, maybe you will check out mine? :) I’ll spread the love for you too! ::))

    P. S. You pronounce my name Mais as Mase (just in case you were stumped :))/

    • says

      I did mine in the slow cooker overnight while I slept so I’m sure it will be fine while you’re at work. Yes, the cake is marbled, I think it just reads as chocolate in the pics. Happy baking! Thanks so much for stopping by!

      • says

        If leaving the house – I’d recommend too much water rather than too little water. I’ve heard stories of exploding cans when they became uncovered by water…just in case!

  18. says

    That looks so amazing, and ridiculously hard (for me)! I wish i lived next door to you so I could pop in and try out all this yummy food you make, and you make it look so easy! I want to jump into a recipe, but I know I would be a caramalized, coconut mess!

  19. says

    I am saving this recipe for “an occasion”…it looks fabulous! And, yes, La Lechera Nestle, is the way the can is labeled for the Dulce de Leche…I find it right next to the Sweetened Condensed Milk in our big grocery store…admittedly, I live in South Texas so that might be why :-)

  20. Bschryve says

    Hello Betsy,
    This cake looks glorious! I’m gonna try and make it for my husbands b’day coming up. Is there only one size can of condensed milk? I’ve only seen one size, but the can in your picture looks bigger. Please let me know.

    • says

      I’m sure you could but the cooking times would vary. I’d start shorter and test it with a toothpick every 5 minutes or so until it comes out clean

  21. JoAnn says

    Your recipe looks good and thank you for sharing it, but we should not use the name of God so casually and His name should always be capitalized.

  22. Nicole says

    I didn’t read all the comments so forgive me if I am asking a question already asked. What does the boiling water do for the cocoa part of the cake batter? just curious. thanks!


  23. laura says

    How long does it usually take to toast the coconut flakes?? im going over my friends for dinner and im gonn bake this cake for dessert!! thanks :-)

    • says

      I would say 10-15 minutes but you should stir them around every 5 minutes or so to get an even golden brown. Just keep your eye on it cause it can burn pretty quick if you forget

  24. says

    this looks and sounds crazy good…every single step and layer, better than the next!

    the sweetened cond milk in a crockpot or boiling, Ive seen it on pinterest and pinned, but have not personally tried sold me!

  25. Taliea says

    I will definitely be trying this! I have some Samoas (Carmel D’Lytes) in my pantry, right now! I live in TX, so I will just buy the dulce de leche in the can. It sounds AMAZING! Thank you!

  26. Billie Caren says

    Looks really yummy! BUT….
    Mine is in the oven now, but there was too much mix for my pan, : (
    So it has overflowed, and fallen
    Just a note for other, so this doesn’t happen to you.

  27. Sheri in Reho says

    Holy COW…this sounds (and looks) completely amazing. Don’t know that I want to go to the trouble to MAKE it, but there is no doubt that I’d love to EAT it! haha Thanks for posting the pix and recipe!

  28. LuAnn says

    I am going to make this next week for MIL’s birthday. Have I missed the size of the bundt pan?? I have a couple different sizes and wondered what size you used? The cake looks awesome, can’t wait.

  29. Jordan says

    My mom uses a caramel sauce that is to die for

    Make sure no water is in saucepan and it is COMPLETELY dry
    1 stick of butter, melted
    2 tablespoons of white caro
    melt together then add one cup of brown sugar (packed) and bring to a rolling boil for one minute
    then slowly add 1/2 cup heavy cream and stir
    a tad more complicated than the condensed milk, but a lot faster.

  30. maxw says

    so far everything is turning out as it looks but the frosting… way to much vanilla~ other than that with my personal adjustment amazing cale!!!

  31. maxw says

    so far everything is turning out as it looks but the frosting… way to much vanilla~ other than that with my personal adjustments, not to bad

  32. says

    okay….so I came on over to say thanks for your visit to my site on my SITS day. I was poking around and saw this “SAMOA” bundt cake recipe and thought…hmmm my husband is samoan, what makes this a “SAMOA” cake? Then I realized it was after the girl scout cookies. AH yes…they are the best, and I have to agree that my Samoan man is the best too. While this looks to be very time consuming, my husband is worth it and HE LOVES chocolate. I will see if I can make this happen for his birthday. Was surprised that there is no Coconut milk in the recipe. Looks yummy too.

  33. Tina says

    I have used the Dulce luche before it does work. On the bundt pan I have a 12 cup that was Nordicware and Bundt’s anniversary pan. I was told by mu aunt always use the largest bundt pan available because most bundt cakes raise even if they then drop to prevent run overs use the 12 cup. I also love that this pan is very heavy not flimsy like some of the cheaper ones. I’m not a pan snob but a heavier pan promotes more even baking. I can’t wait to try this thanks for sharing.

  34. Kim says

    Making the dulce de leche is quite simple. However, take it from someone who NEVER got the caramelley mess off the ceiling- if you let it boil dry, it will explode!! I accidentally left it on when I went to church, came home looking forward to making my quick caramel pie… my pan lid had scarred my ceiling, and a huge,gooey, gloppy (what’s that Candyland character’s name?) was all over my walls and ceiling!! Thankfully I had quite a few kids I could put to work! Thanks for this recipe! Gonna start it right now… in the crockpot!!

  35. Tina says

    Thanks for posting this — I made one today for my husband’s birthday. My crock pot doesn’t have a “medium” setting — there’s just low and high — so I put it on low for around 12-13 hours (overnight plus a few hours). My crock pot is also not all that deep so there was only maybe an inch of water above the can, but the water level did not go down noticeably while it cooked, so no problem there. Then this morning I saw the comments mentioning dulce de leche, so I picked up a can as a backup just in case the condensed milk didn’t come out right, but it was fine. Only other minor issue I had was I must have missed a spot when spraying the bundt pan because a couple bits of the cake stuck to it. (I just pulled them out and stuck them back on the cake — after it was frosted, you couldn’t tell anyway.)

    The cake is really, really good — our guests had seconds. Will definitely be making this one again.

  36. Gretchen says

    I made this cake today and an waiting for the condensed milk to cool. Once frosted how should it be stored? I am bringing it to work tomorrow and am wondering if I should refridgerate it.

  37. Jen says

    How many ounces is the condensed milk for the frosting? Also, if we want to boil it, do we boil it uncovered or with the lid?

  38. Stella says

    I just luv this! so original! how big was your pan size? I’m new at baking so i want to get this EXACTLY right. And do we have to chill the frosting in the fridge? while its chilling, do we leave the cake outside to cool down?

    • says

      The pan was a 10 cup bundt pan. I pulled the cake out of the oven, then started the frosting, then put the frosting in the fridge for an hour while I waited for the cake to cool completely

  39. Gretchen says

    OMG….this was incredible. I made it yesterday and could hardly wait to try it in work today. My coworkers are loving it!!!

    • Elizabeth says

      I did. Melted 1 bag of caramels with 1/2 C. of milk. It’s not runny, but not real thick. Maybe try with 1/4 C. milk instead. It tastes fabulous though! 😉

  40. Kae says

    I am going to try this for my husband’s birthday. Sure glad I read through the recipe beforehand! Will get the ingredients made and ready. Thanks.

  41. Susan says

    Betsy, thanks for sharing your recipe! Brought this to my office today and they loved it. Heard the word “decadent” used to describe it. Not to mention how nicely my office smelled of coconut:) Couldn’t find Dulce de Leche in our stores, but boiled the sweetened condensed milk over night in crock pot and it was fine. Will make again.

  42. josie says

    I made this cake last weekend and it was as delicious as it sounds! Everyone wanted seconds!
    I made the cake on Saturday, the frosting on Sunday and it worked out perfectly. I kept leftovers in the fridge and brought to work on Monday and it was just as good. Will definately be making again!

  43. says

    OhMYGosh, OhMyGosh, OhMyGosh!!!!!!!!!
    This looks positively DIVINE!

    I have to make this cake because I HAVE to eat this! 😉
    Thank you for sharing your brilliance :))))))


  44. Leslie says

    i made this tonight, cant wait to cut into it. Only problem is, the frosting seems to run off the sides a bit. Any suggestions on making in thicker? I did refrigerate it, for a few hours even.



  45. Kristy says

    I used caramel out of a bottle, the kind with the ice-cream toppings instead of the evap. milk. (I tried it both ways). The bottled kind tastes awesome and took away some of the coffee-ish flavor. Highly recommend that way for time and taste :)

    Awesome recipe, thank you so much for the inspiration!

  46. LuAnn says

    I went to the store to buy all the ingredients for this. I’m going to make it tomorrow. Couldn’t find any pre-made dulce de leche so I bought a can of sweetened condes milk. A little leary of the whole…boiling the closed can…thing I went to “Eagle Brand” website to see what they had to say. They said to NEVER boil an unopened can. They did offer a recipe for dulce de leche that seems pretty simple. Here is the link to it…

    I think I’m going to try this method. Can’t wait to get in to this recipe tomorrow. Its for my MIL’s birthday on Sunday and I’m sure the family is gonna love it! Thanks Betsy!

    • LuAnn says

      I just finished making this cake and it came out beautifully. Can’t wait to take it to MIL’s party tomorrow.

      My only concern is saltiness? I was unaware we were supposed to be using unsalted butter until I had already made it. When I tasted the frosting it was quite salty. I added a bit more powdered sugar to try and sweeten it up a bit. I’m hoping it turns out to be like a salted caramel thing and works with the cake. I would caution if you are using salted butter don’t add the extra salt.

      Also, I used the above method for making the dulce de leche. It turned out perfectly. Took just about 2 hours to do it and it was perfect.

    • Ksandra says

      I just made this for a dessert auction. It came out amazing!!! However, mine did not “marble” it all melded together. I made it twice (test run the first time) and I think I forgot the butter in the frosting the first time. The second one tasted WAY buttery. I also used this amazing carmel sauce I found at Walmart’s Hispanic section made from goats milk. HOLY YUMMYNESS!!! I also just used some melting chips for the drizzles – it turned out awesome!

      Thank you for this recipe – it is FABULOUS!!

  47. Caitlin says

    I used your recipe to make Samoa cupcakes instead of the bundt cake and they turned out perfect! The cake was moist and the frosting was delicious. 24 cupcakes disappeared in about 10 minutes! Definitely worth the time commitment it takes to make these right. Thank you :)

  48. sue says

    I read and re-read the recipe for the frosting after mine was, (what I thought) too thin. It would NOT stay on the cake and I let the cake cool overnight before I frosted it. Should there have been corrections on the frosting recipe? Too much vanilla or use butter only and never substitute margarine, or too much margarine? I spent a lot of time and was frustrated at the end when the frosting was obviously not what it should have been. I am an experienced baker so I just want to correct it on my recipe if there is a trick to that part. Thanks

    • says

      I’m sorry you had problems with this. Mine worked out fine with the recipe I listed. Was your can of milk the 14oz can? It was my first time ever making dulche de leche with the condensed milk like this, so I haven’t ever really had to troubleshoot. My frosting was definitely a thinner texture than regular frosting, but it didn’t have any problems staying on the cake. Maybe add extra coconut for it to “grip” on to? I hope it tasted great anyway! Thanks for reading

  49. elizabeth says

    oh man! i saw this on pinterest and have been dying to try it! i finally made it yesterday (doing the crockpot condensed milk method. which, btw, that stuff is amazing! i’m gonna have to just make that sometime to dip apples in or something!). i live in colorado and cannot seem to figure out this high altitude baking thing. it bubbled up and overflowed all on the bottom of my oven and sank in terribly. but i flipped it out of the pan and you couldn’t tell at all. it was amazingly moist and dense (exactly how i like cake). thank you so much for sharing this recipe! i’m linking it to everyone i know to push them to make it, i loved it so much. even one of my friends, who hates coconut, devoured it!

  50. Deb says

    OK, well a couple of things here. First of all, I’ve just about put myself into a sugar coma from downing errr. 3, no wait 5 or 6 BOXES of these cookies this year. Hence, my search for a recipe that would taste like them. I’m going to try this one at Sunday dinner this week and all of my kids will be teasing me because they know of my addiction. Secondly, for high altitude baking, add an extra tablespoon of flour to your cake mixture and cut the leavening agents by about a third to a half. In this recipe I will use 1/2 teaspoon of baking powder and all of the baking soda while adding an extra tablespoon of flour to each mixture. That should take care of the falling. I live in Wyoming and have all my life so I know what you’re going through. Once you get the hang of it though, you’ll turn out beautiful baked goods!

    • says

      Great info! Living at sea level I have no clue about any of that kind of stuff. I appreciate you taking the time to share your knowledge with my readers. You’re the best!

    • elizabeth says

      thank you so much! my mother requested i make this again this sunday for easter. i’ll def give your suggestions a shot!

      • Joy says

        Thank you SO much for posting High Altitude modifications! I live in CO and made this cake last night. It did fall and I was really dissappointed as it is for Easter tomorrow. I think I will rebake it this afternoon using these instructions. Betsy, do you think you could post a little sidenote at the bottom of your recipe and include this for people who live in High Altitude? I think everyone should make this cake! :)

    • Keri says

      I live in WY as well, and have not mastered baking here yet. Mine fell, and I’m wondering if the cake is worth saving and frosting, or if I should start fresh?

  51. says

    My sister-in-law made this AWESOME cake for her mom’s 80th birthday celebration last weekend, and I am in LOVE! Samoas are by far my favorite GS cookie, and I hadn’t found a knockoff that quite got there – until now. I’m mentioning your post at my blog today, and I’ll be trying the recipe myself sometime soon! Thanks!!

  52. Diane says

    I made the cake last night. Made the dulce from the sweetened condensed milk in the crockpot overnight and cooled it in the fridge all day. After work tonight I made the frosting and put it all together! It is absolutely gorgeous! I did not think it took long at all but baking the cake a day ahead worked out great. I’m taking it to a party tomorrow and hope everyone loves it! Thanks for a great recipe!

  53. Betty says

    I made this for a church dinner last week and have been overwhelmed with recipe requests!!! I’m directing all queries to my pinterest board ’cause that’s where I found you , Love your stuff.

  54. Claudia says

    I was curious if you could tell us the brand names of the products you used. Most importantly the cocoa, the coconut, and maybe the sugar as well. I really wanna try this and I want to get it as close to the Samoa cookie as possible :)

    • says

      Honestly, I think I used generic Safeway brand for the condensed milk, sugars, flour, coconut, and chocolate chips. I used Hershey’s unsweetened cocoa powder. I might try to bump it up a notch next time, but this was the first time I tried this cake, and if it didn’t work out, I would have been mad I wasted all the expensive ingredients! Believe me, it was amazing using the generic ingredients also. Good luck! Let me know how it turns out

  55. Kathie says

    I found a can of Nestle’s La Lechera at Walmarts and was wondering if this is what your talking about or do I still have to cook this? Thanks for your help.

    • says

      I think if you find a can of sweetened milk that is called either dulce de leche or cajeta, this would be the substitute for the cooked condensed milk. If I’m not mistaken (after working with Hispanics for over 20 years) dulce de leche or cajeta should suffice…

  56. Felicia says

    OK… so I was salivating as I was reading through the recipe. I have 20 minutes (give or take a few) left on my cake. The frosting is chilling in the fridge. The house smells divine! I am sipping my sweet tea as I read back through this to write down each step (so I can try it around the holidays). All of a sudden – I nearly CHOKED!

    I gasped like something tragic had happened and my family all jumped – guess I startled them. I realized that I had made a huge mistake. Because I’ve NEVER attempted to bake a cake (or anything else for that matter) from scratch- I’m not sure how big my mistake is. I had pre-measured all of my ingredients. I had several (probably more like 5) bowls set out; one for each cake batter, one for the waitng-to-be-sifted dry ingredients, and one each for the dry ingredients after having been sifted. I had finished the first batch of cake mix and was drooling over the ingredients of the second batch. -thinking that perhaps that’s how my mistake occurred. You see, until I finished the second batch, put my cake in the oven and started on the frosting , I had not realized that I had used the ‘2softened sticks of butter’ meant for the frosting- in the SECOND CAKE BATTER!!! —-(ok now 10 minutes left on the clock)—

    SO I know that its not the end of the world if I have to throw this cake out. Those of you who bake all the time, probably know what the end product will be. I’m hoping for just really moist cake- or extra richness. The house does smell wonderful- and now that my family is drawn to the kitchen to see how much longer they will have to wait- I’m desperately asking for help from the famous bakers of the world (but mostly my late great-grandmother) for some sort of miracle that this cake is still edible.

    I just wanted to give a warning to those, who like me, have never tried a cake mix that doesn’t come from a pre-packed box. Make sure you read carefully as you go. Don’t worry about the drool dripping from the corner of your mouth… just wipe it on your sleeve. :)

    There’s my timer! Wish me luck!

  57. Mary says

    I skimmed all the comments and don’t see the answer, so I must be the only one who doesn’t know…What is ap flour?

    Both cake batters call for it, and I’ve never heard of it.

  58. Mary says

    Ok….google is my friend. Ap=all purpose, duh. I wish you would have a link to this in regular recipe form, so it could be printed out. :)

  59. Elizabeth says

    I just took this cake out of the oven. Everything smells SO GOOD! Instead of using the can of sweetened condensed milk though, I melted a package of caramels with 1/2 c. milk. Perfection! Can’t wait to try it! Oh, and Felicia, don’t feel bad. I totally forgot the boiling water in the 2nd batter, but it all cooked up well, so I got my fingers crossed! LOL! 😉

    • Elizabeth says

      Oh, and since I am storing it in the fridge til tomorrow, I drizzled some Magic Shell on, for the chocolate! :) It looks perfect! Hope it tastes as good! 😀

  60. says

    Well, mine didn’t come out marbled. I think it would have if I didn’t add the water to the chocolate batter. I used Dulce De Leche Milk Carmel from Farmouse La Salamandra in Argentina. I only used 1 1/2 cubes of butter and about 1 cup of the carmel in the frosting. I still had frosting left (not much). I didn’t chill the frosting before spreading as I thought it would harden too much. I cut the cake across the and frosted the middle (like a layer cake). My cake wasn’t baked in a usual bundt pan but a 12 cup Bundform usually used for baking a Kugelhopf, but it came out like bundt . It baked for about 55 minutes. You can see a picture on my blog at (I should get pictures up by this evening).

    • says

      My cake did not look marbled either. I think it was because my two cake batters were very different consistencies: the brown sugar batter was thick and the chocolate batter was thin. I agree that it may have been better to leave out the hot water, or at least lessen the amount, The cake was very moist and tasted great. Only took 50 minutes to bake.

  61. Ginny says

    4/8/2012 I made two of these cakes, one for a bake sale and one for my family for Easter. My family had mixed reviews as to taste –they felt the icing was a little to sweet . I found the longest part in making the cake (besides the baking) was toasting the coconut, I did use the dulce de leche in place of boiling the sweetened condensed milk. I think if I made this cake again, I would try a cream cheese frosting with a little of the “caramel” for color and flavor to reduce the sweetness, but then that’s just our family.

    • says

      I found the icing to sweet also. Next time I might make more of a caramel glaze/icing, just something thin yet sticky enough for the coconut to adhere to the cake. And then drizzle with chocolate. But all in all it was yummy.

  62. Jillian says

    Holy crap. I made this yesterday for our Easter dessert for my boyfriend and myself. It was incredible. The only thing I did differently was use dulce de leche rather than go through the process of boiling the condensed milk. Betsy, you are an angel for developing such an amazing cake recipe. I sent the rest of the cake to work with the boyfriend to share with coworkers. Thank you again, absolutely delicious.

  63. Sherrie says

    Just made this! Didn’t take nearly as long as I’d expected. I made the frosting first so it could chill in the fridge while the cake baked. Used the crock pot overnight for my condensed milk. Turned out great! I was a little concerned because my brown sugar cake batter was much thicker than my chocolate cake batter but it baked evenly and turned out delicious!

  64. Sue Walls says

    Just pulled the cake out of the oven. It smells DIVINE! Cannot wait to get the topping on it, and let the hubby ( a huge GS Samoa Cookie fan) dig in. I’m so glad I found this on Pinterest! :)

  65. kay says


  66. Nicole says

    Made this weekend…awesome bunch of gooey loveliness. My chocolate batter was really runny though, so it didn’t really marble with the other batter too well. Did anyone else have this problem?

    • erin says

      I just made this today too, and had the same issue. I thought I made a mistake or something, but I’m thinking it would have been better if I just skipped the 1/2 cup of boiling water.

  67. says

    Saw this on Pinterest, and became obsessed with the idea of baking it. And so I did.

    I did skip 4 hour boiling can process and bought a can of Dulce de Leche instead.

    We had a big to-do at our house for the Orthodox Easter this past Sunday, and it was a huge success. Not even one little crumb was left over!

  68. says

    This cake is delicious! I made it for a friend’s party a few weeks ago and everyone loved it. I posted pictures of the cake I made on my blog with a link back to your blog for the recipe.

  69. Janet says

    Was the worst cake I have ever made!!!! And I am an experienced baker. Icing was much to strong.
    The cake was OK. My 21 year old son would not finish his piece, nor would I.
    Do not waste your time and money on this cake!!

    • R. May says

      OMG YOU didn’t like it, that must mean no one else will. Clearly other people do and you thought it did enough to make it. And of course you couldn’t possibly have screwed anything up. If you didn’t like it fine! Even post a review. But is it really that difficult to post what you didn’t like about it (you know to help others with similar tastes) in a nice manner? It’s too strong…okay WHAT flavor is too strong, vanilla caramel, sugar? As it stands all you did was post something nasty and vague to tear someone else down. Get. Over. Yourself.

      I’m making it this weekend. And I plan on coming back and writing a useful review. Even if I don’t like it because it doesn’t suit, you know, my tastes.

    • Lee Ann says

      I agree with Janet. The batter was very runny (did not look like the picture posted–I even kept re-reading the recipe thinking that I had done something wrong). The caramel icing was also very thin and had a bitter taste. I wondered if the 2 Tablespoons of vanilla in the frosting is what made it taste so bad. Maybe just a typo, but no one else has complained. The cake looked neat but tasted nothing like a samoa cookie. Would not make again.

  70. bungalow says

    I would just like to note i started making this cake (frosting first) and after taking the label off my can of carnation brand sweetenedcondensed milkI found instructtions to microwave it, It’s extremely simlpe and takes around 16 minutues all together.

  71. Scott says

    The cake was AWESOME! I made it last night to to rave reviews. To suit my own taste, I think next time I will halve the butter in the frosting, and double the Carmelized sweetend condensed milk. I’m thinking of the frosting being less like a buttercream frosting and more like carmel. Hopefully it is as good that way too.

    • says

      Hooray! So glad it turned out. I know what you mean about the frosting. Let me know if you make it with less butter and how it turns out. I think I would like it more caramel-y too!

    • Dominique says

      Hello Scott. Just wondering if you ever tried your new modifications and what you thought? Let me know. Thanks!

  72. Dana says

    I made the cake. Love Samoas! It is all but gone. I will say that the chocolate batter was too thin so I omitted some of the boiling water. I am at 5700 ft elevation and that may have had something to do with it. My cake blended together instead of remaining separate. That is Okay because the frosting and topping were fabulous! I did use dulce de leche instead of going with the boiling method. It didn’t take all day. Just the same amount as making a usual Sunday cake. Thanks for the recipe. It will remain.

  73. Wendy says

    I have made the cake once and ate more than my fair share! I used Ghiradelli Unsweetened Cocoa Powder. Wow! It was amazing. I like that it’s dense, but the cake itself isn’t too rich. I had to swat my husbands hands away from the frosting, I caught him eating it with a spatula after I mixed it! Oh and my brother in law requests a Tagalongs and Thin Mint cake recipe 😉 lol

  74. Stephanie says

    SIMPLY AMAZING!!!! Made it for my husband’s birthday since Samoas are his favorite cookies and he (me too!) was in heaven…delicious!

  75. says

    Just the cake a lone was delicious. My husband doesn’t like coconut so I left that off. Had a container of frosting on hand and used one of those flavor packets from Duncan Hines. The caramel one. It was so good. Next time I’ll only put the coconut on half the cake.

  76. Jenn says

    This is cake was outstanding!! I made it last night for my boyfriend’s birthday. Our party guests said it was the best cake they had ever had. And I used the canned “dulce de leche!” I can’t imagine it tasting any better. One thing, mine didn’t marble as well as yours.. thinking my butter was a little too soft.. But thanks for the beautiful recipe!

  77. Erica says

    I’m planning on making this cake in two weeks but when I saw that it was chocolate cake i was a little iffy so my mom said to substitute the chocolate for vanilla. If the cake tastes almost exactly like the Girl Scout Samosa I’ll stick with chocolate but if I were to use vanilla, how do you think it’ll turn out ?

    • says

      I thought it tasted pretty girl scout cookie-y but I think it would be good with vanilla also. In the original cookie the cookie is coated with chocolate, if you omit the chocolate cake in this recipe, the only chocolate you’ll have will be the drizzle. I guess it depends how much chocolate you want! Good luck!

  78. Michelle says

    Thanks for this recipe. I made it yesterday for my hubbys birthday. It was good but the frosting wasn’t my fav, it was a bit too sweet. I did like the cake though. Thanks for all of your effort in creating this–I’ve never made a recipe of my own! Cheers!

  79. Christie says

    Thank you so much for sharing this recipe. I made it exactly as you wrote it out and it turned out amazing. Everyone loved it. I used the Dulce De Leche like others and it turned out delicious. It took me about 4 hours from start to finish (including cooling). So worth it!

  80. says

    OMG! This looks & sounds amazing!! I’m sure I won’t have the patience to make it (the icing part), but it’s pretty much all I can think about now, so who knows what will happen :)

    Thanks for sharing!

  81. Kelsey says

    I have a pan with about 10 mini bunts on it (kind of like a cupcake pan but in bunt form). If I were to use this would the baking time be the same? I’d like to try this and split the desserts between neighbors for house warming. Thanks!

    • says

      I have a mini bundt pan too and have been thinking about making mini’s. I’m not sure the marbling would go so well (no big deal) and you’d have to adjust the cooking time, but I think they would be really cute!

  82. Rachel says

    This cake looks wonderful!! I can’t wait to have an excuse to make it! I do have a question for you though. I am not an experienced baker, so this may be a silly question, but here goes…..
    I can’t eat chocolate, so I thought I could just double the yellow cake part. But after reading the recipe they have very different instructions. I thought this might change the texture of the recipe if I just doubled the first one. Is there a way to replace the cocoa with something else?

    Thanks so much!!

  83. says

    Hi Betsy,
    The cake was delicious. I do have a question though. My chocolate batter was so thin that I didn’t get much of a marbling. Is that nomral or did I do somethng wrong? But other than that it was wonderful…thank you!!!!

  84. Fairknitter Jan says

    This was really good. I cooked the milk in a crockpot, let it cool overnight and made the cake the next day. The only problem I had was that I did not get much marbling. The batters mixed together. Next time I’ll start with a thin cho. layer and dollop the thicker sugar layer in with a spoon… think that will work? Thanks for a wonderful recipe!

  85. Kelsey says

    I am very excited to try making this cake, however I am confused as to where it says (add boiling water for cocoa HERE) what does that mean?

  86. Ashlee says

    I made this today an it turned out beautifully!! The only thing was my icing was too thin… It never thickened up…maybe it was bc I used the canned dulce de leche instead of making my own??? Not sure but I look forward to taste testing it for sure!

  87. Lauren says

    I was so excited when I saw this recipe! I LOVE samoas and I am always so sad when girl scout cookie season is over. I have tried twice so far and I just can’t seem to get it to “turn out” right. It keeps sinking in the middle in the oven. I thought I may have left something out yesterday when it happened but I made sure to follow step by step again today and it did the same thing. :( Any suggestions? I would really appreciate any help.

    • says

      Are you in higher altitudes? Read the comments section if you are. I know some people posted some tips for high altitude baking there that might help. Good luck!

  88. says

    I made this today for my dad’s birthday and I think this is the best cake I’ve ever eaten!!!!! I thought it was going to be super time-consuming but compared a buttermilk cardamom cake I make, it’s not so bad!!!! WE LOVE IT!!!! Thank you!!!!

  89. says

    This looks incredible. My mom just gave me a bundt pan for my birthday. Looks like this is the perfect recipe to use when breaking it in.

  90. says

    I won’t lie. The odds of me ever actually making this cake are pretty low (the long list of ingredients really scared me). The odds of me sending to this to my sister begging her to make it for me is much higher. The odds of me offering to pay you ungodly amounts of money to make one for me and overnight it to me are probably like really high, because oh my Lord, YUM!!
    That looks SO DELICIOUS!! :):)
    Happy SITS day!

    • says

      Define ungodly amounts? :) hahahaha Just kidding! I know its a big undertaking, but so worth it in the end. Hope you sister makes it for you!

  91. says

    I think you’ve just made a ghastly unhealthy creation that I will be able to subvert my exceedingly awesome (but healthy as all getout) mother-in-law into eating this year at Christmas. Muahahaa! Happy SITS day!!

  92. says

    Oh…..emmmmmm…..geeeee!! That looks amazing! I try to make my recipes at home all organic and dairy free for sure if I can and then…even sometimes vegan. I think I will have to try this cake lol….its gonna be total HELL trying it lol… You knew that was a joke right? I share your affinity for caramel, coconut and chocolate. Samoas are my favorite cookie EVA! Congrats again on your SITS Day! =)

  93. says

    I’ve never seen a cake quite like this (or heard of cooking your condensed milk like that) but I can’t wait to try this! Love, love, love those cookies so I’ll love the cake. Guess I’ll have to share it though. . . looks way to big for one person. Happy SITS day!

  94. says

    This is an amazing recipe:) I tried it for our fourth of july party, and everyone loved it. I just got a request for another one for my sister’s birthday party:) I spread the project out over two days making the cake the night before, and then the frosting the same day. This is so worth the time, and effort!

  95. says

    Samoas are also my very favorite cookie of all time. I’m going to have to make this cake! In fact, I think now all I am going to do is think about when I can make this cake.

  96. says

    When I showed this recipe to my daughter she grabbed her purse and ran out the door to pick up the few ingredients we did not have on hand. I am happy I had not seen the comments about just buying a can of dulce de leche because it was fun to boil the can of milk.
    My cake did not marble either — the chocolate batter was so much thinner than the brown sugar. But, the cake was moist and delicious, so all that was lost was a visual impact.

    Notes for next time:
    Omit. or lessen, the boiling water in chocolate batter ( this should make it more like the brown sugar batter in consistency and increase chance for marbling.
    Tweak frosting recipe to make it thinner (more glaze or icing-like). Or simply half the recipe — so there is still a sticky surface for the coconut, but the sweetness level is taken down a notch. I’m not much of a frosting person anyway, but I do love chocolate cake and coconut.

    We enjoyed the cake while watching the Opening Ceremony of the Olympics. I hope all the athletes let themselves indulge in something so decadent as soon as they have completed their competitions!

  97. wanda says

    Best Caramel Pie in the world….Cook 2 cans and pour in Graham Cracker pie crust, when cool top with Cool Whip.

  98. Sharon says

    When cooking the sweetened condensed milk on the stove submerged in water, it only takes 2-1/2 hours to cook. It doesn’t need 4 hours. It is totally done by then. Sounds like a good recipe. I will have to try it.

  99. says

    This looks so amazing I can hardly stand it! I love chocolate cake with caramel and other goodies. I don’t even care how long this takes, I am going to make this cake!

  100. Tiffany says

    I have to say….I have made this twice so far but I have modified it…The first time I made this cake I followed the directions except I used 1 can of dulce de lech instead of carmelizing the condensed milk but I didn’t like the frosting….as a samoa cookie doesn’t have frosting…the second time I again used the 1 can of dulce de lech but instead of making frosting I used the dulce de lech as the icing by itself….frosted the cake with the dulce de lech by itself,than coated the cake with toasted coconut and melted chocolate….the second time I well and truly fell in love with this cake…DELISH!!!!!!

  101. Shannon says

    This is fabulous! Made it last night for my birthday today; used the microwave method instead of oven or crockpot for quicker results, but the flavor is fabulous and I have had two requests to make it (without anyone trying it lol) Thanks for sharing the recipe – it’s a hit!

  102. Amy W. says

    Made the cake today for a church potluck. Everyone loved it! Everyone’s favorite tip was the can of milk trick, which lead to a bunch of the older ladies wondering why we never knew that. Turns out it is a key ingredient in a coveted caramel pecan cake one lady makes at the annual bake sale (I’m telling you, they have an auction for this thing.). Anywho, I think this may become one of those requested items as well. Sigh. But it was worth it!

  103. Sandra says

    I made this cake today and it really did take ALL day…. The cake is good but totally NOT worth the time. (just my opinion). I was very disappointed in it. I like trying new things and I thank you for posting this cake.

    • says

      Well, I’m glad you enjoyed the experience at least. I appreciate you letting me know how it went! Hope you try another one of my bundt’s in the future…..I’ve got a million of them!

  104. BRI says

    We cooked this cake for my birthday, needless to say it DID NOT taste one bit like the Samoa Cookies. In fact it wasnt even good!!! My mother is an amazing cook, its even her daily job. She followed the instructions ver bad-um. Everyone took one bit and did not want anymore. My mother then proceeded to get mad at me for asking her to make this when she wanted to make a different cake. We were severely disappointed.

    • says

      I’m sorry you didn’t enjoy the cake. I’m even more sorry your mom got mad about it! Of course not everyone likes the same things. I hope you had a wonderful birthday despite the cake. I appreciate that you tried it and let me know

  105. Barbara says

    I made this for a birthday recently, and everyone loved it, but especially my sons-in-law who normally don’t even care about dessert. They both thought it was one of the best cakes they’d ever had, and I’m making it again for one of their birthdays next week. This will definitely be a family favorite from now on… Thanks so much for a great recipe!

  106. Stevi says

    OMG HELP! i have made this twice and it has fallen and over flowed and made a huge mess! What did i do wrong!?!?!?!

  107. Anne says

    Just made this cake today for a girls weekend and OMG it is so amazing! One of the best I’ve had! Since I was making it with my 2 and 3 year old, I decided to take a few shortcuts and used the canned caramel and a devils food cake mix. I did make the brown sugar batch to mix it with, though. It tastes heavenly! Thank you for sharing the recipe!

  108. Nechica says

    Hi! I made the cake today for my mother in law’s birthday dinner. Big hit! She likes German chocolate cake so my hubby thought this would be a good one to try. I cheated and used the nestle Carmel in the Hispanic section of the grocery store. Saved a lot of time. Thank you for posting.

  109. Colleen says

    Hi! This looks SO good, and I’m planning on making it for a family get together tomorrow. I’m making the cake today, and I was wondering if you’ve ever iced and finished it the day before you’re serving it or if you recommend waiting until the day it’s being served to do all that. Thanks!

  110. says

    Thanks Betty! I will try it both ways, making the condensed milk into caramel & just buying the Dulce Con Leche. I’m a middle school teacher off on Christmas break, so I have the time. I’ll let you know honestly which was better and/or easier. Your cake looks absolutely incredible.

    • Dominique says

      I was just wondering what taste better and if the difference is significant. Please do let us know! Thank you!

  111. says

    I love the Samoa cookies. When the Girl Scouts in my neighborhood come around I always buy some and then give them a direct donation on top. My daughter is a graduate Scout who was in a troop from age 8 through 18. The Girl Scouts are a great organization. This recipe is a must have. Thank you.

  112. Dominique says

    Okay so I made this cake this weekend and everyone loved it! Since I heard the frosting was a bit too rich for some people I made the following adjustments. I used Dulce de Leche, used only 1 stick of butter, 1/4 of confectioners sugar and 1T of Vanilla. I was going to add more if needed but when i tasted it it was fine as is. I also used a little less boiling water and my cake marbled perfectly. Amazing cake! Looked delicious and tasted delicious too! Worth the time and effort!

  113. Nancy says

    One of the most disappointing and frustrating experiences in my life (not the bundt cake!)…

    My daughter’s birthday was January 13th. One of her favorite thing in the world is a Samoa girl scout cookie so when I saw this recipe on Pinterest awhile back, I thought I would save it for Ashley’s birthday. I did everything according to the recipe, turned the sweetened condensed milk into caramel, had the cake baked, and the frosting in the refrigerator ready to put it together. Even the coconut was toasted. We went to lunch at a restaurant for her birthday and were supposed to come back here to have dessert. I hurried into the house, got the cake on a cake plate, and went to the garage to get the caramel frosting. Much to my horror, the dish slipped out of my hands and dropped to the cement floor, shattering. I couldn’t believe I had family waiting inside, ready for birthday cake and I had just destroyed one of the key components of the cake! I was so sad. So much work down the drain. We had had another family birthday party the day before and I had made a peanut butter caramel ice cream topping so I quickly used that in place of my caramel frosting. I put it together as the recipe called for. Everyone oohed and aahhhed but in my heart I knew that it wasn’t the same. I will definitely make it again and will make sure to hold onto the bowl of frosting with all of my might.
    Thanks for a great recipe.

  114. Pamela says

    What can I substitute the coconut for?? Would love to tackle this cake creation, but my hubby is allergic to nuts!!! Any suggestions would be great!

  115. Laur says

    they only started lining cans wt plastic over the past few years… so im sure grandma made it this way for years and it was fine. But as usual, large companies ruin everything. I would def not be boiling cans anymore. Otherwise, this cake is awesome, I cant wait to make it.\

    • Kaitie says

      Instead of making caramel with the sweetened condensed milk, I just use the pre-made caramel ice cream topping that you can buy in any grocery store!! I’ve made it like that twice now, and it works great! I just have to add about 1/2 – 1 cup extra of powdered sugar to get the right consistence for the frosting.

  116. says

    Would it be okay if I adapted the recipe using Nutiva coconut products for their recipe kitchen? I learned about an opportunity through a Social Community I participate in at and when I went looking for a Samoas recipe, I found yours. It looks like it could be adapted to use their coconut products. More information on what I’m doing this for can be found at

  117. Tina says

    I made this cake for my 40th birthday. It was amazing!!! The frosting is to die for. I loved the caramel made from the sweetened condensed milk.

  118. jessie says

    Hi! Just wondering if anyone has made this with the dulce de leche. If so do you just mix the dulce de leche(at room temp) with the coconut and then frost the cake? I’m planning on making it Friday and would love to save some time. Thanks so much : )

  119. Elizabeth says

    Made this cake for my sister’s birthday today and it’s great! One little tip: If you don’t have the time or don’t want to boil the condensed milk for 4 hours and you can’t get your hands on dulce de leche, you can actually make the caramel sauce in the microwave. Pour the can of condensed milk into a microwave-safe dish and cover with cling wrap. Microwave at 1 to 2 minute increments and make sure you whisk thoroughly every couple of minutes. Keep a VERY watchful eye and make sure you don’t let it bubble over (I made this mistake). Don’t be discouraged by the bubbly texture when you remove it from the microwave, a good whisking will turn it into a creamy sauce. Hope this helped and thanks for the great recipe!

  120. cindy says

    Hi, Love the idea for the cake :) but, I have a couple of questions about the recipe, on batter#2 it calls for “3/4 cup + 2 T ap flour ” is that suppose to be T of flour? and it also says ” add boiling water for cocoa cake HERE” but, I don’t see an amount for how much water to use or anything about cocoa cake? Thank you for your help, I’m hoping to make this for Easter next weekend

  121. addie says

    I just made the cake and will freeze it for Easter, but will frost it on Sunday. I did buy a jar of dulce de leche and my question is do I use this instead of the condensed milk and continue with the other ingredients for the frosting?

  122. says

    I tried your recipe. The cake ended up being totally chocolate and was very heavy so I decided to make a box cake mix. The frosting ended up really thin. The taste is close but I’m looking for a different recipe that will hopefully turn out better!!

  123. nicole says

    I’m making this bundt for my hubs bday on the 5th. Please pray I dont totally mess it up bc im soooo not a baker!!! But I am sooo excited to make this. Its both our favorite cookie ever!!!!

  124. Dan says

    I made this for Easter. It was a HUGE success. I did make a few modifications based on the comments (1/2 of the boiled water amount, 1.5 sticks of butter instead of 2 in the frosting, 1/4 cup of confectioner’s sugar instead of 1/2, and Dulce de Leche out of a can). Can’t argue with the results.

  125. Tracy Duncan says

    I made this yesterday and it was amazing!!!! It took a long time but was sooooooo good!!!!!! Thanks!

  126. Carrie says

    Why can’t you use cake mix instead of making cake mix from scratch? Seems like it would save an huge chunk of time.

  127. Lymari says

    OH WOW! This cake is a bit complicated to make, but absolutely worth all the time invested! Thank you for sharing this wonderful recipe!

  128. nicole says

    I made it!!!! I did it!!! Its a hit!!!! My hubs was totally surprised on his birthday and loved it! Thank you! I did the milk in the crock pot. Toasted the coconut and it was delish. I’m no baker but this turned me!!!!

  129. crystal says

    The first time I made this it was gone in the first day. Now im asked for it constantly. The recipe may be time consuming but its so worth it, the way everything comes together perfectly. Thank you for such an Awesome cake!!! To everyone else trying it I wouldnt suggest changing anything!!

    • says

      Actually I did that recently for a bake sale. If the bundt pan is too small, it will be difficult to marble the cake, however, my pan had 6 bundt holes and they came out PERFECTLY! You have to shorten the cooking time a bit…just keep an eye on the first batch to get the timing right

  130. Heather says

    Cake wouldnt even come out of pan do I just wasted $20 in something I had to throw away. Dont waste your money or time.

    • says

      I’m so sorry this didn’t work out for you. Did you grease and flour the pan well? Cooking spray just doesn’t cut it when it comes to bundt cakes.

  131. Lia says

    Congratulation Betsy! The cake it looks amazing!
    First, please excuse my english, I’m from Europe …. :)

    Please answer to me, if you like, how I proceed on 14. … you said “Carefully stir in boiling water “.
    I understand so: I place the bowl with chocolate batter in a larger roasting or casserole pan and fill it up with 1/2 cup boiling water to create a water bath. Am I right? … And how long time I should to stir in it?
    Can I skip this step? Is so important to do?

    Thank you for the answer and … nice to meet you!

  132. Nadia says

    Thank you so much for this recipe. I have only had the frosting which is ridiculously delicious. But, everyone is salivating at the sight of it. So I don’t know if it will make it much longer.

  133. says

    This recipe sounds wonderful, on my fb page I share recipes, I use the peoples photo and then put the link to the recipe, that way the person gets the credit for it and gets more people to visit there page, but your photos will not let me, are they blocked? Thanks

  134. Kim says

    I made this cake exactly as written And to be honest, wasn’t exactly thrilled with it. My two cake batters combined so no marbling. It turned out to just be a chocolate cake with a strange texture. The frosting was extremely buttery, so much so that it overwhelmed the taste of the ‘caramel’. I like the idea of this cake but wouldn’t make again.

  135. says

    I absolutely love your blog and find nearly all of your post’s to be just what I’m looking for.
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  136. says

    This is perfect! I will be making this as my husband’s birthday cake this weekend. It will serve several purposes in that our daughter is a Girl Scout and he ATE ALL the flaming Samoa’s. Yes all of them in about two weeks. I didn’t even know they were open. I thought I was the only one who like them. Apparently they are his fav too. Hump. So for a little funny ha ha I will be making him a gigantic one. Plus its Girls Scouts birthday this weekend too. It all goes well I will post on my blog- Thank you!

  137. Veronika Lynn Pitkoff says

    My friend Monique wanted me to bake this cake for her….so, tonite i finally baked it. OMG, this is an amazing cake. My husband gave it A++….and i think the flavor will improve in the fridge overnight. I will definitely be making this cake again. It is worth all the effort. I followed the recipe exactly as written, no changes or additions.

  138. Zane says

    Hi, Betsy! Just wanted to let you know that I made the Samoa bundt cake for a friend’s birthday. It was a real hit! Thanks for the great recipes!

  139. REEA says

    Sorry if this has been asked before but did you use sweetened or unsweetened shredded coconut? This sounds wonderful! Can’t wait to try!!!

  140. Linda says

    I am almost sixty years old, bake everything from scratch – and learned something new today. A young man at work, 27 yrs old, brought this cake in. His young wife made it for his birthday. This. Cake. Is. The. Best. Cake. I. Have. Ever. Had. Thanks for posting this recipe.

  141. Annette Holbrook says

    So #13 says add flour mixture to butter mixture. What butter mixture? I have read and re-read the Chocolate Batter portion and don’t see any butter. I’m pretty sure I’m not supposed to add this chocolate batter to the other batter (which did have butter).
    The Chocolate batter was VERY thin, I just put this in the oven but don’t have high hopes for it at this point.


  142. Amna Khalid says

    Hey can u plz mention the net weight of the condense milk can used in the recipe… where i live i can find several sizes so ‘whole can’ is how much ‘ml’ for u recipe?

  143. Jeannine Ross says

    Please fix the instructions for the chocolate cake batter! The ingredients say 1/4 cup oil, but the instructions keep talking about creaming the butter and sugar. I’m making it right now with the oil, and hope it turns out!

  144. Jesse says

    i have a question i am making this next week and was wondering if i did the suggested subsitute to due le lche would i still have to do the crock pot thing with it or is it ready to go? Or can i just use carmels and melt them instead??? Let me know please

    • says

      It’s ready to go if you buy the dulce de leche so you can skip the crock pot. Melted caramels won’t give you a thick enough consistency. I’m sure it would taste great, but it probably wouldn’t look so great. Good luck!

  145. Aly says

    Something I feel much more comfortable with: I make the Dolce de leche by putting the condensed milk in small Mason jars and cooking in the crock pot that way. The metal in the cans does not make me real comfortable. Just an idea

  146. Erika S. says

    I’m going to make this cake tomorrow. However, I’ll make the dulce de leche on the stove (sans can). About how much dulce de leche do I need for this recipe? 8oz/1 cup?


  1. […] In any event, I was on Pinterest, daydreaming about what totally loving, yet quirky and unique quotes and Family Rules we can paint onto a blackboard wall in our future home, when I came across something special.  Yes, special even when floating around in the ocean of special that is Pinterest:  A Samoa Cake. […]

  2. […] Take Over: How are you liking the Friday Take Over series so far?  If you missed it, you definitely have to check out what Stephanie, Erica, and Taylor-Ann have had to say.  I love the variety of posts so far!  Tomorrow, I’ve got Betsy from BetsyLife stopping by with a delicious recipe.  And speaking of recipes, you have to see Betsy’s recipe for a Girl Scout inspired Samoa bundt cake. […]

  3. […] A large part of the reason I love my job so much is because of the people I have the pleasure of working with each day.  I spend more time at work during any given week than anywhere else.  I feel blessed that I call my coworkers friends.  They are a remarkably fun group.  I made a point to support my coworker/friend/blogger inspiration, BetsyLife, at her bake sale in support of No Kid Hungry.  We stocked up on all sorts of yummy treats including her famous Somoa Bundt Cake. […]

  4. […] Often I’ll be sitting around and a bundt idea will pop into my head, as was the case with the Samoa bundt cake and the Pina Colada bundt cake. I’ll research on the internet to see if anyone has tried it […]

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