Pin It!

Sinful Samoa Cake

This post may contain affiliate sales links. Please see my full disclosure policy for details

This chocolate cake is filled with a decadent coconut caramel cream cheese and frosted with a fudgy dark chocolate buttercream. It is piled high with toasted coconut and drizzled with caramel and chocolate. 

A picture of a chocolate and caramel cake on a white cake plate

You know it’s going to be a good week when samoas are involved.  If you don’t believe me, I have 25 samoa recipes just waiting to prove my point. That means plenty of toasted coconut, caramel, chocolate and more chocolate. The Girl Scouts are out and about on street slinging those wonderfully addicting cookies and I am sitting back trying to resist the urge to eat an entire box.

a top down view of a samoa cake

The only way I can avoid eating a whole box is by using them in a dessert. This Sinful Samoa Cake could not be any more decadent. You start with a basic chocolate cake, then layer in coconut caramel cream cheese. The cake is frosted with a rich, fudgy dark chocolate buttercream. I couldn’t think of a better way to top this cake then with a pile of toasted coconut slathered in more chocolate and caramel.

I didn’t originally set to out to make a samoa cake; it just sort of happened. I am SO glad that it did. I almost couldn’t wait long enough to get through my photo shoot to take a bite.

A slice of samoa cake on a plate

A slice of chocolate cake with a caramel cream cheese filling

Let’s break it down. The chocolate cake recipe should be your favorite chocolate cake. I didn’t do anything special, I just used a box of my favorite cake mix and made some alternations. When I do bake from scratch, I always make my Moist Chocolate Cake Recipe. It’s light and fluffy and seriously THE BEST!

I really wanted to incorporate a “cheesecake” element into this cake, so I decided on a caramel cream cheese filling. The softer the cream cheese, the easier it is to spread on the cake. I wanted to add a bit of texture to the cheesecake, so I mixed in a cup of toasted coconut.

an overhead photo of a fork slicing into a piece of chocolate cake

The fudgy dark chocolate buttercream is made with Hershey’s Special Dark Cocoa Powder. Now you can use any cocoa powder of course, but I always prefer dark chocolate. It is sweetened so you don’t get such a bitter taste. You could definitely dig into that buttercream with a spoon.

While the frosting is still soft, start to pile the toasted coconut on top of the cake. Save a little bit to garnish at the end. Then I drizzled this with caramel sauce and fudge sauce. I keep jars of caramel and hot fudge sauce in my refrigerator. You should heat up the hot fudge so it’s warm but not too hot and then drizzle over the cake.

A fork with a piece of chocolate cake on it

Since there is a layer of cream cheese, this cake should be kept refrigerated. If you try to cut it straight out of the refrigerator, the frosting will be firm. So I like to let it sit on the counter for about a half hour before cutting into it. It’s hard to wait but I promise it is worth it.

A picture of a chocolate and caramel cake on a white cake plate


Follow Beyond Frosting:

Facebook | Twitter | Pinterest | Instagram

If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!



Sinful Samoa Cake

  • Author: Julianne Dell
  • Prep Time: 2 hours 30 mins
  • Cook Time: 25 mins
  • Total Time: 2 hours 55 minutes
  • Yield: 8-10 servings


This chocolate cake is filled with a decadent coconut caramel cream cheese and frosted with a fudge dark chocolate buttercream. It is piled high with toasted coconut and drizzled with caramel and chocolate.


  • 1 box Betty Crocker Chocolate Fudge Cake Mix
  • ¼ C Hershey’s Special Dark Cocoa Powder
  • ¾ C Vegetable oil
  • 3 Large eggs
  • 1 C Light sour cream
  • 2 tsp Vanilla extract
  • For the filling
  • 2 pk Cream cheese, softened
  • 1/2 cup granulated sugar
  • ¼ C Caramel sauce
  • 2 tbsp Heavy whipping cream
  • ¾ C Toasted Coconut
  • For the frosting
  • 1 C (2 sticks) Unsalted butter, softened
  • ½ C Hershey’s Special Dark Cocoa Powder
  • 3 C Powdered sugar
  • 2 tbsp Heavy cream
  • 1 tsp Vanilla extract
  • For the topping
  • 1 C Toasted coconut
  • Caramel sauce
  • Hot fudge sauce
  • Samoa Cookies


  1. Preheat oven to 350°F. Grease and flour two 8” pan. Line the bottom of the pan with parchment paper (optional).
  2. Combine cake mix, cocoa powder, vegetable oil, eggs, sour cream and vanilla extract. Mix thoroughly, turning the batter over to mix.Divide batter evenly between pans.
  3. Bake at 350°F for 22-28 minutes or until the center has risen. Insert a toothpick into the center of the cake and if the tooth pick comes out clean, the cake is done.Remove from oven and all to cool completely.
  4. While the oven is still on, toast 2 cups of sweetened coconut until lightly brown 10-20 minutes. It is best to toast on a baking sheet lined with parchment paper.
  5. Once cooled, cut the dome off the top of the cake so the cake is flat on top. Freeze for 15-20 minutes.
  6. Allow cream cheese to soften to room temperature. Beat on medium high speed until light and fluffy. Then add the granulated sugar and continue beating until smooth.
  7. Slowly add caramel sauce and heavy whipping cream. Beat on low speed until liquid is mixed into cream cheese and increase speed to medium-high. Beat for another 60 seconds until light and smooth. Add toasted coconut and mix into cream cheese.
  8. Layer caramel cream cheese on top of the bottom layer of cake. Put second layer on top and freeze for 20-30 minutes.
  9. Allow butter to soften to room temperature. Beat on medium high speed until light and fluffy.
  10. Add cocoa powder and beat on low speed until incorporated. Increase speed to medium high and beat until cocoa is mixed into butter.
  11. Reduce speed to low, and slowly add powdered sugar, one cup at a time. Alternate with heavy cream and vanilla extract.
  12. Once powdered sugar is incorporated, increase speed to medium high and beat for 1-2 minutes until light and fluffy.
  13. Remove cake from the freezer and frost the outside of the cake. Top with toasted coconut and gently press on top the top of the cake.
  14. Cut Samoa cookies in half and align along the bottom of the cake.
  15. Heat hot fudge sauce for 30 seconds and stir. Drizzle top of cake with hot fudge and caramel sauce.
  16. Keep cake refrigerated. Remove from the refrigerator 30 minutes before serving.


  • Cake recipe adapted from The Cake Mix Doctor. If using two 9″ pans, baking times will be altered accordingly.
  • Please watch coconut carefully- baking (toasting) times will always vary depending on the quality and moisture in the coconut and oven temperature.
  • Feel free to use your favorite chocolate cake recipe instead


Recipe you might like from my friends:

No-bake Samoa Cheesecake from Life Love and Sugar

Samoa Surprise Cupcakes from Beth Cakes

Samoa Pudding Cookies from Chef In Training

Samoa Cookie Pie from Averie Cooks

 Other recipes you might like:

Samoa Cookie Ice Cream Cake

Samoa Cookie Ice Cream Cake

Caramel Frosted Samoa Stuffed Brownies

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

45 Responses
  1. Claudene Rosado

    Made this last weekend!! Everyone has loved it so far! It wasn’t difficult to make and came out so good! I did experience some crumbling when cutting as well, as another review posted but not a deal breaker. Still a 5 star cake!!! Will definitely be adding to my arsenal of recipes. 🙂

  2. Kelly

    My sister made this cake for Thanksgiving and it was seriously the best cake I’ve ever eaten. Thank you so much!

  3. Christina

    I make this cake every year for my brother’s birthday around the 4th of July. It has become a tradition that everyone looks forward to 🙂

  4. Tanja

    Dear Juliane,
    do you have a recipe for the “1 box Betty Crocker Chocolate Fudge Cake Mix”. I don’t want to use Cake Mix. It is very unusual here.
    Thanks, Tanja

  5. Dana

    I made this cake yesterday and it looked beautiful. But when I went to cut it all of the cake crumbled. It really wasn’t dry and still tasted good. I’m not sure if it was due to the freezing? Tasted great but disappointing presentation.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Did you freeze the whole cake or just the cake layers before they were frosted? I don’t have a lot of experience freezing cakes but if you froze the whole cake, you want to be sure to serve it once it’s reached room temperature.

  6. Chelsea Clawson

    That icing is a nightmare to spread on the cake. Followed the recipe exactly, and I beat the icing multiple times trying to get it fluffier. It just wants to peel right off the cake as you try to ice it.

  7. Amy

    I was very excited about this cake. I’m not sure what went wrong though. I followed the instructions for the filling, but it had a very bitter taste ? I ended up throwing the whole thing away

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Amy, I am so sorry. I can’t imagine with all the chocolate and caramel that the flavor was bitter. Do you know if it was the filling that was bitter or the cake itself?

  8. Susie C

    Hi, The girl scouts are out in force & really want to make this but my question is, how many boxes does it take to go around this beauty of a cake ?? I need to get the cookies asap before they go away !


  9. Andrea Davila

    I was very excited to try this recipe because I LOVE Samoas!! I was disappointed that the actual cake was a wee bit dry. I followed the recipe to the letter, so not sure what went wrong.

  10. tanya

    My goodness Julianne, this is the best Samoa recipe I have ever seen! This cake is outrageous! The ONLY thing I don’t like about it,is it’s not here in front of me.

  11. Trish - Mom On Timeout

    You are seriously the cake MASTER Julianne. Gorgeous, fabulous, totally sinful. Pinned, stumbled, and sharing on FB today…can you feel the love? 😉

  12. Aimee @ ShugarySweets

    OMG!!! This look amazing. Samoas are my favorite of all the GS cookies!! Dying and drooling here….

  13. Mandy @Mandy's Recipe Box

    This does look absolutely sinful! And delicious. You can’t go wrong when Girl Scout cookies are involved!

  14. Taylor @ Food Faith Fitness

    You know what is crazy?! I had my first Samoa last year! In Canada we only have two kinds of girlscout cookies: chocolate and vanilla. BORING,
    Now, I am totally obsessed with them and I am SO glad you accidentally made this beauty! Pinning!

  15. Beth @ bethcakes

    OH wow! Um yeah, sinful is a good word for this. Seriously decadent! I have a couple boxes of Samoas that should probably be made into this cake. 🙂

  16. June Burns

    Wow that looks just incredible! Samoas were always my favorite girl scout cookie, this looks like a great use for them 🙂

  17. Alice @ Hip Foodie Mom

    Holy crap, do I want a slice of this!!! Oh my gawd. and I just bought some samoas last week! Did you know the girl scouts are calling them caramel delites now? I saw the box as I was purchasing them and was like these are Samoas right? The poor little girl scout didn’t know what to say to me 😛

  18. Stephanie @ Girl Versus Dough

    Well I’m really glad this cake just “happened,” too, because HOLY YUM. I need a slice for second breakfast!

  19. Sarah | Broma Bakery

    I’m kind of in a food coma from just LOOKING at it! Now I just need an occasion to bake this powerhouse of a cake… Pinned!

Subscribe to my newsletter and get my fav tips to take your cakes & cupcakes to the next level.