Possibly the greatest cake recipe ever. This samoa bundt cake will impress any crowd. If you’re looking for a special occasion cake you’ve found the right one.
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
****READ THE ENTIRE RECIPE BEFORE YOU BEGIN****
Samoa Bundt Cake
Possibly the greatest cake recipe ever. This samoa cookie cake will impress any crowd.
Ingredients
For the Brown Sugar Batter
- 1 stick of butter softened
- 1 cup of dark brown sugar
- 2 eggs
- 3/4 cup all-purpose flour
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup whole milk
For the Chocolate Batter
- 1 cup sugar
- 1/4 cup oil
- 1 egg
- 1 tsp vanilla
- 1/2 cup milk
- 3/4 cup + 2 T all-purpose flour
- 1/2 cup + 2 T cocoa powder
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup boiling water
For the Frosting
- 1 can of sweetened condensed milk **Or substitute canned dulce de leche
- 1/2 cup confectioners sugar
- 2 T vanilla extract
- 2 sticks butter softened
- 1/2 tsp salt
- 1 cup toasted coconut
For the topping
- 1 1/2 cups toasted coconut
- 1/2 cup chocolate chips melted
Instructions
Create the Dulce de leche frosting (if using canned dulce de leche skip this step)
-
Place the whole, unopened can of condensed milk in your crock pot and submerge in at least 3 inches of water.
-
Cook on medium for 10 hours or on high for 7.
-
*Alternatively, boil the whole, unopened can on the stove FULLY SUBMERGED AT ALL TIMES for 4 hours.
-
Let it cool.
To make brown sugar batter
-
In a large bowl, cream butter and brown sugar until light and fluffy
-
Add eggs, one a a time, beating well after each addition
-
In a medium bowl, combine flour, baking powder, baking soda and salt
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Alternate adding the flour mixture and whole milk to the butter mixture, one at a time, beginning and ending with flour mixture.
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Set batter aside
To make the chocolate batter
-
Cream sugar and oil together in a large bowl until light and fluffy.
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Beat in egg, vanilla, and milk
-
In a medium bowl mix together flour, cocoa powder, baking powder, baking soda, and salt.
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Slowly add flour mixture to butter mixture until well combined.
-
Carefully stir in boiling water
Make the cake
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Preheat oven to 350 Degrees
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Grease and flour a bundt pan well.
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This is a marble cake. Pour some of the brown sugar batter into the pan, then top it with some of the chocolate batter.
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Alternate until both batter bowls are empty.
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Tap bundt pan on the counter a couple times to remove bubbles.
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Bake approximately 1 hour or until skewer inserted in center comes out clean. (Mine only took about 50 minutes)
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Cool in the pan for 15 minutes, then remove from pan and let cool entirely.
Make the frosting
-
Heat oven to 350 degrees.
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Spread coconut on a baking sheet and toast in the oven until desired color is reached (about 6 minutes)
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Beat cooled cooked condensed milk (or dulce de leche), butter, confectioners sugar, vanilla and salt for 3 minutes.
-
Add in 1 cup toasted coconut.
-
Chill for 1 hour
Assemble the cake
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Frost the cake with dulce de leche frosting
-
Toast remaining coconut and press into the sides and top of the frosted cake
-
Melt chocolate chips in the microwave at 30 second intervals, stirring frequently.
-
Place melted chocolate in a pastry bag with a small tip or ziploc bag with a corner cut out about 1/4 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!
Check out these other great bundt cake recipes
**This post may contain affiliate links***
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Cat @ Breakfast to Bed says
I am so glad you liked it! It does take a RIDICULOUS amount of time, but I have one piece left in the freezer for just.me. I hope you saved yourself a hidden freezer slice!!
betsy says
Girl, you have changed my life!!! Thank you times a million!
Rachel says
When you say to add boiling water to the chocolate cake mix, when and how much?
Lise OHagan says
I’m making this cake this week and was wondering the same question about boiling water in the chocolate cake part. I thought that was an unusual step. I wonder what I should do?
Lise OHagan says
Very strange. Before I posted my question, I didn’t see an amount. After I posted my question, the amount appeared. Maybe I’m really losing my eyesight. 🙂
steve says
1/2 cup and slowly at the end of mixing. It is the last step
asian women says
yours and mine to girl lol
Brenda says
Please let me know what sized can of sweetened condensed milk. Mine are 14 oz, do I need to use one or two? Thank you so much. I can’t wait to make this!
betsy says
just one 14oz is what I used
Ashley Davila says
Do you use sweetened or unsweetened cocoa ?
pam 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.
Pam says
Hey, There doesn’t seem to be much flour in the recipe… less than two cups? Is this right???
betsy says
the recipe is correct
Ashley Davila says
Do you use sweetened or unsweetened cocoa powder?
betsy says
Unsweetened
Beth says
I want to tell you that this recipe has solidified my position at work. Each year on my boss’s birthday I make this for him. It’s his favorite cake. I now make cupcakes so I can sneak one for my husband and me. Thanks so much! Love the recipe.
betsy says
I love this! So happy I can help advance your career. haha!
Jean Ballantyne says
I’ve made this cake several times and it’s always a ‘hit’. I’m making it this weekend for my daughter’s birthday. When I tell people the name of it-I like to explain that it tastes like ‘some more”
Jami says
My family loves this recipe and my wife requests it each year on her birthday, but I have always had a hard time with it. The brown sugar cake always bubbles up, overflowing the chocolate and then it falls. Do you have any recommendations for this issue?!
betsy says
I’ve never experienced this problem, but I also haven’t made this cake in a while. Perhaps reduce the amount of brown sugar batter?
Kathleen {Ksugarandspice} says
I love this! May I reblog this with a photo included? Pretty Please.
betsy says
Of course! thank you!
Wendy 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!
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!
betsy says
Love it! This cake took forever so one step savings is a lot! Thanks for stopping by!
karen says
Im from California and the Hispanics use this a lot so it may be in the Mexican department in your local grocery store.
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.
betsy 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.
betsy says
I love you back. The cake is worth every inch 🙂
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!
Janelle says
Another option is to pour the sweetened condensed milk into two half-pint canning jars and cook them in the slow cooker in those.
Amos says
http://www.melskitchencafe.com/2012/03/diy-dulce-de-leche.html
Here’s the link for instructions in canning jars, so easy!
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!!
Jo 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?????
Nana says
Amen.
This looks amazing! Can’t wait to try it out.
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 store..it 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.
Cb says
Would you share that recipe for caramels? I’d live to try it.
julie says
Yes I do it all the time. My husband is from Chile so all our desserts center around this product. Just keep enough water in pan to keep water boiling and can covered
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
betsy 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!
sara says
Wow, this looks insanely good! I definitely need to try it…samoas are my favorite girl scout cookie! 🙂
Cheryl says
Yum!
Meg @ Sweet Twist says
This looks so delicious!! WOW I have made dulche de leche using the condensed milk method many times. It is fantastic.
lani 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.
Cat says
This is how I do it! And I do think that making it yourself tastes better than the premade one.
Alexa says
This looks ah-mazing! I have to make this for Easter!
Leah 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?
Kathleen says
Okay 104 FB shares?? Shut the door! Awesome honey.
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?
betsy says
yup! Wish I had known this sooner as well although I put mine in the crockpot overnight
E says
that’s awesome! im def gonna make this cake this weekend!! Thank u 🙂
Erin @ Simply Frugal Mom 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.
http://www.simplyfrugalmom.com/2012/02/07/slow-cooker-dulce-de-leche/
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: http://www.bakersroyale.com/basic-baking-series/baking-basics-how-to-make-homemade-dulce-de-leche/.
Rhonda says
Walmart now has a caramel and chocolate Eagle Brand ready to use.
Kt says
this will be perfect for Brian’s birthday this year – he’s obsessed w/ samoas 🙂
Steven Akers 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.
betsy says
interesting! I love it
Fresh and Foodie says
THIS IS RIDICULOUS! Wow Betsy, nice work! Next time you come to Chicago, I hope you’ll make this for me.
Tiffany says
Do we add the Hot boiling water to the cocoa batter or?
betsy says
yes! after the wet and dry ingredients are mixed together. The final step before pouring into the pan
Lisa @ The Cooking Bride 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?
betsy says
Its amazing! You will not be disappointed. Thanks for stopping by
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!!
betsy says
It’s a 12 cup bundt pan and I would estimate it would yield 18-20 slices. This cake is very rich so a little goes a long way!
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!!
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 :)!!
ptriez says
Found your blog through pinterest, I cannot wait to try this recipe!! I’ll let you know how it goes, yum–my!!
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 !!! 🙂
Cat says
Am attempting today for book club tonight!
Kimberli 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!!!
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 🙂
Mais 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? 🙂 http://www.mssmaisplace.blogspot.com. I’ll spread the love for you too! ::))
P. S. You pronounce my name Mais as Mase (just in case you were stumped :))/
betsy 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!
Debbi Hook 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!
gardenersdetective says
I am forwarding this recipe to all my friends who bake…hint, hint.
Karen says
Not to appear ignorant, but what is AP flour?
betsy says
All Purpose 😉
Nevadanne says
So glad you asked about the AP flour…I was wondering the same thing….now I’m going….DUH!! :o)
Megan says
I only have three letters in response to this…. O.M.G.
It’s on the list for the next time I am throwing a party!
stefanie 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!
Judy says
Wow ! JUST DISCOVERED YOUR SITE !!!!! CAN’T WAIT TO MAKE THE CAKE !!!!
TYTYTY
Alexandra says
Dangggg this looks SO amazing! Just found it on pinterest and had to check it out 🙂 Thanks for sharing!!
Debbi Hook 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 🙂
Erin Vogelsanger says
Ladies & Gents, I’ve had it! It’s beyond delish!
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.
Thanks,
BAILY
betsy says
There is only one at my grocery store. I think its 10oz. Next time I’m there I’ll check
Julia says
What a creative way to recreate a samoa!!! Even if it did take all day, it suuuuuure looks worth it!
Daisy@Nevertoosweet says
This bundt cake looks amazing!!! I’ve only just recently learnt of the Samoa flavour!!! I really really want to try!!! 😀 thanks for sharing!
Tommy says
Seeing the cooked sweetened condensed milk made me think of Banoffee Pie, which I’ve heard Australian friends rave about, but I’ve not gotten around to making yet.
http://www.iandowding.co.uk/thebanoffipiequestion/thebanoffipiequestion.html
Kylee says
Can you use any other size of cake pan or does it have to be a bundt?
betsy 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
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.
blair says
Oh my god! oops I mean oh my God, this cake looks delicious! 🙂
Jess says
JoAnn, are you Betsy’s assigned editor?
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!
LOOKS AMAZING!
betsy says
ha ha! I’m not sure but it works! Hope you give it a try
Joanna says
PLease wrote what meANS T ap?? I don,t understand this shortcut. Don’t speak eanglish vwry well.
betsy says
Ap means All-purpose flour
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 🙂
betsy 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
Averie @ Averie Cooks 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 it..you sold me!
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!
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.
Keri says
Mine just did the same. Was it worth finishing?
Mary says
How long do you think this cake would stay good for? 😀
betsy says
Gosh, i’m sure it depends on your climate. It can definitely be frozen!
melody says
would someone please make an extra and sell it to me PLEASE it looks and sounds so yummy
Lauren @ Girls Gone Food says
whoa this might have been the best invention ever!!! looks amazing!!
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!
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.
betsy says
hmmmm not sure what size mine is but I would use the largest one you have. SOmeone commented that theirs overflowed
Sartra says
should we use the 14 oz.size can of con. milk or the larger size??
betsy says
14oz
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.
Doris says
I think this caramel sauce would not be thick enough, the dulce de leche is verrrrrry thick….
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!!!
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
Leah aka FFPMaMMa 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.
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.
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!!
Kae says
that’s funny! but sure it wasn’t for you:)
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.
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.
betsy says
I kept mine in the fridge and took it to work the next day as well
Diana says
wat size pan did u use for d bundt cake??
betsy says
It was a 10 cup pan
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?
betsy says
It was a 14oz can of condensed milk. You boil it completely unopened
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?
betsy 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
Leonora says
This cake will be a gift for some lucky person. Imagine winning it at a cake walk!
Chelsea says
Your cake photo was featured on Daily Morning Awesomeness on the Chive last week. Might be why you’ve seen a jump w posts. Us chivers LOVE stuff like this. =]
http://thechive.com/2012/03/16/daily-morning-awesomeness-30-photos-19/
betsy says
Thanks for the heads up!
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!!!
betsy says
I bet! Mine hugged me and thanked me repeatedly. Hope you get an extra day off or something 😉
Tiffany says
Can you melt regular caramel in leui of the dolche de leche?
betsy says
I’m not sure it would have the same consistency. The dulce de leche is kind of the same texture as frosting
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! 😉
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.
Crystal says
Just a quick ? do you have to use whole milk in the batter or will 2% work? TY 🙂
betsy says
probably although I’ve never tried it
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.
betsy says
I am so glad it was a hit! Thanks for stopping by
Shelly Donahue says
Oh my goodness! The cake looks scrumptious, and what a fun idea. Well done!
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!
betsy says
great! I’m so glad everyone enjoyed it. Thanks so much for letting me know how it went 🙂
Betty says
Do we use unsalted butter?
Betty says
Do we use unsalted butter??
betsy says
Yes, I did
Jane says
Oh no. I just took this out of the oven and realized I used salted butter!!!! For the cake and the frosting! I hope it doesn’t suck now!!
betsy says
I’m sure it was still delicious!
spiceblogger 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 :))))))
–shelley
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.
Thanks
Leslie
Betty says
do we use unsweetened cocoa powder or sweetened?
Cynthia says
I think I have gone to Samoa heaven!
Betty says
do we have to use unsweetened cocoa powder or sweetened?
Riley says
what sort of chocolate chips do we use, milk or semisweet?
betsy says
I used semi-sweet but I’m sure either kind would be great
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!
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…
http://www.eaglebrand.ca/recipes-details.aspx?rid=1514
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.
Betty says
do we use unsweetened cocoa powder?
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!!
betsy says
thanks so much! I hope it got a lot of bids at your auction
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 🙂
betsy says
great! I’m so glad they were a hit. Thanks for reading and for letting me know how they turned out
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
betsy 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
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!
Brittni says
Do you use unsweetened or sweetened cocoa powder??
betsy says
I used unsweetened. I think sweetened would be overkill with all the other things going on with this cake
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!
betsy 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?
Tisha @ Delectable Home 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!!
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!
betsy says
I’m so glad it turned out for you! Let me know how everyone likes it
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.
betsy says
wonderful! I’m so glad it was a hit. Thank you for stopping by. I hope you can find other recipes you’d like to try
Ali B says
Do you think using store bought caramel sauce would an ok alternative to making the frosting??
betsy says
It might be a little runny. The condensed milk method make dulce de leche which I understand you can buy pre-made at hispanic markets. That might be a better option. Good luck!
MaryW says
They sell La Lechera at the regular grocery stores.
Hailey says
cOOOOOOOOOOOOOOOOOOOLLLLLLLLLLLL would love to try it!!!!!!
emalee says
If I wanted to use vanilla soymilk instead of dairy milk, do you think it would still turn out?
betsy says
Hmmmm, I really have no idea. I’ve never baked with soy milk before. If you try it, please let me know how it goes!
Renee @ Tortillas and Honey says
Oh wow! You really outdid yourself, this looks so amazingly awesome. This might just be my Easter dessert to take to our celebrations! Thank you so so much for sharing! 🙂
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 🙂
betsy 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
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.
betsy says
I’m not completely sure. Sorry! Good luck 🙂
Doris 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…
Heidi says
Do you think I could do the condensed milk thing the day before I need it?
Heidi says
Just saw a post that you can do this, thanks
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!
betsy says
HOw’d it end up??
Allie says
Uhhhh. This looks amazing. I pinned it a couple weeks ago and I forgot to tell you how much I love this idea. Samoas have always been my favorite. Turning them into a chocolate cake?! Genius. Loved it so much that I featured it on my blog today! Come check it out and grab a button if you like. 🙂 http://missloviecreations.blogspot.com/2012/04/my-favorite-things-thursday-on.html
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.
Tessa says
All Purpose 🙂
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. 🙂
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! 😀
Yvonne 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 http://www.napiligal.wordpress.com (I should get pictures up by this evening).
Martha 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.
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.
Martha 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.
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.
betsy says
So glad you loved it!
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!
betsy says
Great! Glad to hear it 🙂
Sandy McCollom says
Yum! I am definitely going to try this one!
Looks fantastic.
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! 🙂
kay says
BEEN BOILING SWEETENED CON MILK FOR YEARS. MY FAMILY LOVES IT AND NOTHING ELSE TASTE THE SAME. WE TRIED TO MAKE CARMEL PIES OTHER WAYS ANDIT NEVER TURNED OUT RIGHT. JUST THOUGHT I WOULD SHARE AND YES I WILL BE MAKING THIS CAKE CALORIES ANDALL.
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.
stav s. 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!
Holly 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.
Cheryl says
Thanks so much for this recipe…I made it for my mother’s birthday and what a hit it was !
Marie says
Love the cake!
If I buy the can of dolche de leche, do I have to still boil it for 4 hours?
betsy says
No its already ready! Good luck!
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.
Telisa Van Leeuwen says
I just posted about your AMAZING, FABULOUS recipe on my blog today! Thanks for sharing!
http://sugartotdesigns.blogspot.com/2012/04/i-am-loving-all-recipes-i-find-on.html
Donna says
Can’t wait to try this. Samoa’s are mine and my husband’s favorite girlscout cookie.
Live a Sweet Life says
What a cool idea! I have to give this a try one day!
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.
betsy says
Duh! Great to know! I wish I knew that before I made it. Hope your cake was great 🙂
Scott says
Betsy,
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.
Scott
betsy 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!
Heather Ash says
Is there really 2 T of vanilla in the frosting!?! Seems like a huge amount. It’s my birthday today, so I am making it for my birthday cake =-)
betsy says
There sure is. Happy Birthday to you!
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.
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
betsy says
Great idea! Tell your brother in law i’m on it!
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!
Jenna 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.
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!
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 ?
betsy 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!
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!
Angie says
Do you put the lid on the crock pot while it cooks?
betsy says
I didn’t
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!
betsy says
Fantastic! Thanks for letting me know. Glad everyone loved it
Patricia - Grab a Plate 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!
Patricai
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!
betsy 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!
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!!
Diana Hess 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!!!!
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!
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?
betsy says
You add the boiling water to the chocolate cake mixture once all the wet and dry ingredients have combined
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!
Kim says
Did you use unsweetened or sweetened coconut? Thanks!
Libby says
This is how they make the caramel pie at O’Charleys. Have you tried that?
betsy says
No but it sounds amazing! I love all things caramel
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.
betsy 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!
tricia 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!!!!
Cb says
Would you share your cardamom recipe? It’s my fav. spice and I’d live to try it.
kathie says
are you a god?
Sarah 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.
JDaniel4's Mom says
This looks really delicious! I would love a slice with a cup of tea!
betsy says
Tea would be perfect because its soooooooo rich!
thedoseofreality 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!
betsy 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!
Tricia says
Oh this looks amazing! I know what I’m doing this weekend 🙂
Happy SITS day!
BusyMomofTwins says
wow! That is a remarkable cake. Looking forward to trying it in the future! Happy SITS day!
Mothering From Scratch says
{Kathy} Holy Somoa! This looks amazing.
Raquel says
Yum! That cake looks soooooo good! Stopping in from SITS! Going to have to try making that!
Jester Queen 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!!
Jenny @ Creatively Blooming says
Good gosh! This looks amazing! Totally putting this on my Pinterest board of 275,370,489 recipes to try!
Happy SITS Day!
The Foodnatic 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! =)
Sheila Skillingstead says
Definitely the cake for the ages or a special occasion. I can hear the Rocky song going as someone in the kitchen starts this cake early in the morning. Visiting from SITS. Enjoy your day.
Jamie H says
This looks so unbelievely good! My mouth is watering! Happy SITS Day!
Denise Malloy 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!
Jessica Gardner 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!
Tragic Sandwich says
Yum! And congrats on your SITS Day!
Nicole @ Busy Mom in the Kitchen says
Oh my, this looks AMAZING! Can’t wait to give this one a try! Happy SITS day!
Katherine 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.
Martha 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!
Alex says
Wow this looks AMaaaaaZING !! And from the way you’ve made it sound (they actually cheered?!?!?) I will definately have to try it at some point. Happy SITS day x
http://myfroley.blogspot.com/
Nellie says
This looks so insanely good! I have bookmarked for future baking! Stopping by from SITS!
wanda says
Best Caramel Pie in the world….Cook 2 cans and pour in Graham Cracker pie crust, when cool top with Cool Whip.
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.
Dixie 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!
Christina says
I just have one question…. Why do you submerge the condensed milk for 10-7 hours? Thanks!
betsy says
Submerging it in the crock pot turns the milk into caramel
Angela says
Would a marble cake mix like Duncan Hines work?
betsy says
I’m sure it would work, but it wouldn’t have the same flavor as the samoa
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!!!!!!
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!
Elizabeth F. Donatto-Clark says
I have my milk in the crockpot as I type this. I’ll let you know how it turns out.
Lori says
Can this be frozen? Thinking it will be wonderful for the holidays!!
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!
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.
betsy 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!
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.
betsy 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
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!
amy says
How many oz. is the can of condensed milk?
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!?!?!?!
betsy says
Maybe your pan is too small. Try taking 1/2 a cup out of each type of batter and maybe it will fit. Good luck!
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!
aimee steckowski says
oh my — i cannot WAIT to make this!!!!
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.
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!
betsy says
You can definitely ice the day before. Good luck!
Ann K says
OMG this was the best cake I ever had !!!!! Gonna hide that last slice heheheh
Lahoma 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!
George 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.
Brandi says
Baking this for my mother in law’s birthday Wednesday!!
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!
Tammy J says
O My…sounds divine! Love the samoa cookies….
Mindy says
I don’t know whether to love you or hate you for this recipe… 🙂 I can’t wait to try it!
Steph says
Do you have to keep it refrigerated?
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.
betsy says
Nooooooo! That’s the WORST! Hope her birthday was happy nonetheless!
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!
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.
Jeanie Swan 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 http://www.mamavation.com 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 http://www.mamavation.com/2013/01/nutiva-recipe-creation-and-free-products-for-bloggers.html
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.
betsy says
Happy Birthday! I’m so glad you liked it
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 : )
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!
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
cindy says
ok, I think I found the info I needed after I posted :/ thank U
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?
betsy says
Yes, use in place of the condensed milk
Elizabeth McPherson 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!!
Tracy Duncan says
Salted or unsalted butter?
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!!!!
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.
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Tracy Duncan says
I made this yesterday and it was amazing!!!! It took a long time but was sooooooo good!!!!!! Thanks!
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.
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!
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!!!!
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!!
dandre says
can i cover this cake with fodant and place the frosting as a feeling. how does that sound
Christy says
Thanks so much! I made mini versions of the Samoa cake for my son’s birthday and they are so amazing!
Whitney says
Question:
Could you make these in a mini-bunt cake pan with the same effect?
betsy 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
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.
betsy 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.
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!
betsy says
All you have to do is stir it directly into the chocolate batter at that point. I wouldn’t skip it! No water bath necessary
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.
Mary J Fontaine says
Hi,
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
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.
Steph says
Made this cake for my boyfriend’s birthday. Hands down BEST cake I have EVER eaten. It was absolutely AMAZING.
Elisha says
I absolutely love your blog and find nearly all of your post’s to be just what I’m looking for.
Do you offer guest writers to write content to suit your needs?
I wouldn’t mihd writing a post or elaborating oon a number of the
subjects you write with regards to here. Again, awesome web log!
Cb says
Great recipe. Great post. Too bad the ad for age spots is totally gross and unappetizing.
Dani Lynn says
I have my can of milk cooking now to make this today. so excited! Looks DELICIOUS!
Laura @ Laura's Culinary Adventures says
This is such an adorable cake! Yum!
Mary Jo says
I am curious – are you using the actual Samoa cookie anywhere in this recipe?
betsy says
Nope, just the flavors so you can make it all year round!
christin stoufflet 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- threelittlepumpkins.wordpress.com Thank you!
betsy says
I hope he loves it!
christin stoufflet says
It was perfectly perfect! Thanks for the great recipe!
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.
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!
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!!!
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.
pen.io says
Vos posts sont incontestablement captivants
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.
Annette
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?
betsy says
It’s 14oz…not sure what that is in metric. Hope that helps!
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!
betsy says
One of the batters contains butter and the other one contains oil. The instructions are correct
Ally says
This is mouthwatering, can’t wait to try this. Looks divine!
personal vending machines says
wow im loving this recipe great blog keep it up and im locked in.
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
betsy 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!
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
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?
betsy says
The equivalent to 1 can of condensed milk. I think it’s 14 oz
Rachel Page says
I can’t wait to try this recipe!
Rachel Page says
Such wonderful and delicious looking cake!
Jill says
Eagle brand sweetened condensed milk now has limited edition flavors out for this holiday 2015 season!
Including Caramel and Chocolate sweetened condensed milk. So now there actually IS “dulce de leche” without any boiling! Just a tip!
betsy says
awesome! Great to know
Sam says
I made this for Thanksgiving and it was a huge hit! It was definitely time consuming, but turned out wonderfully. Thanks!
betsy says
awesome!
JJ says
Hello! One question; what is the ideal thickness of the batter/s? Mine were worryingly liquid. Thanks!
betsy says
how did it turn out?
Ashley says
How has this been around for 4 years and I am just nowondering learning about it?
Cathy says
We made this! It was yummy, but . . . Other than cooking the condensed milk in jars in a crock pot instead of in the cans, and adding more sugar to the frosting, we followed the recipe as written. There were a range of opinions from the 8 taste testers (3 adults, 3 teens, 2 children), from “OK” to “Great!” No one disliked it. However, for all the work that was involved and the lack of any votes for “Amazing,” it is highly unlikely that we’ll make it again. The only complaint was with the frosting; it had an aftertaste and the left over part was not wanted by anyone on anything else except by the 7 year old. It did look amazing though! Just didn’t taste incredibly like an Samoa.
Amanda Metzelder says
Cake was a lot of trouble to put together to get a so so flavor. Would have been better to have
caramel pieces in the cake.
Mrs. Duffy says
This sounds good but it was a fail. The cake is wrong. Needs more flour. It didn’t marble and it fell. It was so moist it wouldn’t come out of the pan. What a waste of time. I tried reading the comments but didn’t realize I had to scroll back years to find similar comments. Every good review said “I’m going to make this”. Shut up until you make it people!
Judy says
Just made this for my mom’s birthday. Batter was VERY thin and it didn’t marble – just mixed all together so it looks like a light chocolate cake. Very fragile coming out of the pan, too. Hope the frosting will help!
Zak says
Made this today for a birthday and everyone absolutely loved it! Thank you so much 🙂
Trudy says
Yummy cake, I just made it with my Castle Bundt Pan
Meghan says
Hi! I’m in the process of making this cake now. Should the brown sugar cake batter have a gritty/grainy look to it? I’ve never had that happen before and am wondering whether I need to redo it before combining the two batters. Can’t wait to try it!!
betsy says
How did it turn out?
Kain says
This looks really yummy. Will try this for my Valentine’s night! Thanks.
Hailey says
This recipe is absolute perfection. I made this for my hubby’s birthday a few days ago, and he was incredibly impressed. It’s seriously SO GOOD. Just WOW. Thanks for sharing this, and I can’t thank you enough!!!
betsy says
Hooray! I know it’s a PROCESS but definitely worth all the hard work
Erin Burns says
Would it be okay to make this cake with only brown sugar batter? My family are not huge chocolate cake fans.
betsy says
I don’t see why not! I’ve never tried it myself but please let me know how it works out
Trevor says
I made this for my daughter’s birthday for the first time when she turned 9. She’s 15 now and wants this every year.
Thanks!
betsy says
This made my day!
Maame Esi says
Absolutely love this recipe and I’ve made it several times with rave reviews. It’s been a few years since I last made it, can you remind me how many cups of batter it makes? I’m planning to make mini bundts this weekend and want to cut the recipe down to fit the number of pans I have. Thanks so much for sharing this amazing recipe.