Samoa Girl Scout Cookie Cake – layers of chocolate cake, chocolate ganache, shortbread cookie crumbs, shortbread cookie frosting, and a toasted coconut caramel filling.
Samoa Girl Scout Cookie Cake
If there’s one cake you absolutely need to try, this is the one! In fact, Ryan gave it the number one spot on his cake list (and he’s one of my toughest critics, so that should tell ya something right there).
Like many of you, the Samoa Girl Scout cookie is my favorite of the bunch. I look forward to it every March! And I’ve been wanting to make a Samoa cookie cake since I did my Mint Chocolate Chip and Cookie Cake last year (another favorite Girl Scout Cookie).
When I start thinking about new cakes, my first goal is always to make a cake that tastes great! I hope to put together flavor and texture combinations that will WOW you. Since there’s so much going on in the Samoa cookie itself, it was important to be to capture all those same flavors and textures in the cake. In my mind, I broke down the cookie into the four parts – chocolate, shortbread, coconut and caramel. I then thought about how best to build the cake with so many flavor and texture elements. In my opinion, building the cake like a Milk Bar cake was the only way to go.
The Milk Bar style of cake is unique because you stack it inside acetate paper, and there’s no outer coat of frosting. The acetate helps support the cake and all the different layers of filling and frosting. After you stack the cake, you then refrigerate or freeze it to set and stabilize. When you’re ready to serve, you just remove the acetate paper and have this beautiful, naked cake look.
Flavors and Textures
One of the reasons I love this cake so much is because of all the flavors and textures going on. You have bittersweet chocolate cake and chocolate ganache, salty and buttery shortbread cookie crumbs, silky shortbread frosting, and then a crunchy and chewy toasted coconut caramel filling. It’s the best of everything, if you ask me. Just make sure to get all the flavors and textures in every bite. Your mouth will thank you!
One thing to note is that this cake cuts best when chilled a little bit. See my notes in the assembly section of the recipe about how to store and serve the cake.
I also link the Milk Bar website so you can see pictures and further instruction on how to build this cake. Some people think it looks a little intimidating, but I actually think it’s a great cake for beginners because there’s no decorating involved. Yes, it has a lot of elements, but if you spread out your baking over the course of a few days, it won’t feel so overwhelming.
I’m so excited for you to try this cake, and hope you love it as much as we do over here at the Rich house.
Big hugs and kisses!