Samoas Texas Sheet Cake
Samoas Cake Recipe – We’ve got a chunky-topped Samoa Texas sheet cake recipe for you today, featuring a decadent chocolate cake with layers of caramel, toasted coconut, and chocolate chips. The Girl Scouts would approve!
Why We Love This Samoas Texas Sheet Cake Recipe
Recently I shared a decadent salted caramel chocolate tart recipe for Valentine’s Day. It’s rich, luscious, and very sophisticated.
However, I’ve got another chocolate-caramel treat that is just as spectacular… Our Samoa Texas sheet cake recipe is a big chocolatey dessert, that feeds lots of people and is great for parties. Yet, if you’re just cooking for two, trust me, you’ll appreciate the leftovers!
The chocolate sheet cake layer is dark and tender, yet not overly sweet. This allows for a blanket of soft caramel to be draped over the top. Then the chocolate sheet cake is covered with toasted coconut and chocolate, just like Samoas Girl Scout Cookies.
If you can’t get enough of those little crispy caramel-chocolate-coconut rings, when the Girl Scouts come around, this is your lucky day! It is a no-fuss bake-and-take treat for neighborhood parties, church events, or game night with friends.
Just like everyone loves classic Samoa cookies, one can resist a simple chocolate cake topped with all this sticky-sweet goodness!
Ingredients You Need
- All-purpose flour – swap with gluten-free flour to make these gluten-free
- Granulated sugar – to keep things sweet
- Unsweetened dark cocoa powder – to make the cake part chocolatey
- Baking powder – to make the fluffy cake interior
- Salt – to balance the flavors
- Instant coffee – smoothes out batter and enhances chocolate taste
- Butter – use unsalted and melted
- Milk – whole milk or make homemade buttermilk
- Eggs – use large eggs at room temperature
- Vanilla extract – use a high-quality version
- Condensed milk – sweetened
- Caramel squares – unwrapped
- Shredded coconut – sweetened version
- Mini chocolate chips – to balance the sweetness
How To Make Samoa Cake
- Grease a 15.5 x 10.5-inch baking dish with nonstick spray and set it aside.
- Whisk together the dry ingredients in a dry bowl. Add the melted butter, milk, eggs, and vanilla, and mix until the batter is smooth. Pour the cake mixture into the prepped pan and bake for about 22-25 minutes.
- While the cake is cooling, toast the shredded coconut until it’s golden brown.
- To make the creamy frosting, heat up the sweetened condensed milk in a sauced pan and add in caramel squares. Keep stirring over a medium heat until the sauce has thickened.
- Pour the caramel mixture over the entire cake and top it off with the toasted coconut and mini chocolate chips!
Serving Suggestions
This Samoas cake recipe is already a showstopper, but you can make it even more indulgent with a few tips and tricks.
Elevate each slice by topping it off with whipped cream and a drizzle of rich caramel sauce. This cake is also the perfect midday sweet pick-me-up alongside a hot coffee or espresso.
You can also arrange the cake squares into a fun dessert board for your next dinner party. Pair it with chocolate truffles, caramels, fresh fruits like berries and handful of nuts.
Recipe Variations
- Sea salt – Sprinkle some flaky sea salt over the caramel layer for a salty twist!
- Peanut butter – Drizzle some melted peanut butter over the caramel sauce layer for an even richer taste.
- Double chocolate cake – Mix a handful of mini chocolate chips into the cake layer for some added chocolate gooeyness.
- Gluten-free – Swap the all-purpose flour with your favorite gluten-free alternative.
- Dairy-free – Substitute the condensed milk and caramel candies with dairy-free alternatives like canned coconut milk and dairy-free caramel chews.
- Coconut sugar – If you’re watching your sugar intake, you can swap regular granulated sugar with coconut sugar.
Get the Complete (Printable) Samoas Texas Sheet Cake Recipe Below. Enjoy!
Frequently Asked Questions
This Samoa cake can sit out on the countertop, covered, for up to 3 days, or in the refrigerator for up to 10 days. It tastes best at room temperature.
The instant coffee granules will help enhance the chocolate flavor of the cake without leaving behind a strong coffee flavor.
Yes, you can forego the caramel layer on top of the cake if you prefer. I would make a buttercream frosting with confectioners’ sugar/powdered sugar.
Looking For More Cake Recipes? Be Sure To Also Try:
- Tres Leches Cake Recipe with Mango Cream
- Lemon Ricotta Crepe Cake with Strawberry Sauce
- Kentucky Derby Pie
- Texas Sheet Cake With Coffee
- Strawberry Shortcake S’mores
- Chocoflan Impossible Cake
- Chocolate Pudding Cake
- Chocolate Banana Cake With Coconut
- Triple Chocolate Bundt Cake (Olive Oil Cake)
- Better Than Sex Cake
- Baileys Irish Cream ‘N Coffee Bundt Cake
- Classic Vanilla Cake from Sally’s Baking Addiction
Check the printable recipe card below for this dessert’s nutrition information including calories, carbohydrates, protein, cholesterol, sodium, potassium, fiber, vitamin c, and calcium percentages.
Samoas Texas Sheet Cake
Ingredients
For the Texas Sheet Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/3 cup dark cocoa powder, unsweetened
- 1 1/2 teaspoon baking powder
- 1 teaspoon sea salt
- 1 teaspoon instant coffee granules
- 1 cup unsalted butter, melted (2 sticks)
- 1 cup whole milk
- 2 large eggs
- 1 tablespoon vanilla extract
For the Samoa Topping:
- 14 ounces sweetened condensed milk (1 can)
- 11 ounces caramel squares (1 bag)
- 2 1/2 cups sweetened shredded coconut
- 1/2 cup mini chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Spray a 15.5 X 10.5 inch baking dish (or jelly roll pan) with nonstick baking spray. Set aside.
- In a large bowl, mix the first 6 dry ingredients for the cake batter. Whisk in the melted butter, milk, eggs, and vanilla. Pour the batter in the prepared baking dish and bake for 22-25 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool completely before proceeding. *Do not open the oven door before 22 minutes have passed or the cake might collapse.
- Meanwhile, toast the coconut by stirring in a skillet over medium heat, until most of the shreds are golden-brown. You could also spread the coconut flat out on a baking sheet and toast it in a 350 degree oven for 6-8 minutes.
- Pour the sweetened condensed milk in a medium sauce pot. Unwrap all the caramel squares and add them to the pot. Turn the heat on medium and stir continually until the caramels have melted into the mixture. Stir and simmer a few minutes longer to thicken, then remove from heat.
- Pour the caramel over the top of the cake and spread out evenly. Immediately sprinkle the toasted coconut and mini chocolate chips over the caramel. Tap the pan on the counter top to help the coconut settle into the caramel.
So delish! Will absolutely make this again!
This was delicious, even better the next day. I had to make it gluten free and it turned out perfect. This is a keeper!