‘Tis the season!!! If you’ve snagged yourself a couple boxes of Girl Scout Cookies please allow us to bring you… Girl Scout Cookie CAKES! Say whattttt!!!?? We’ve got three of them for you today and each one is not only flavored like the cookies, but they have cookies inside of them AND they are decorated with them too. I MEAN! DREAMS REALLY DO COME TRUE YOU GUYS. Now go hunt down your neighborhood Girl Scouts and get to work!
First we’ve got the Samoa cake which is a coconut cake layered with crushed up samoas and dulce de leche, frosted with vanilla buttercream and topped with toasted coconut and more Samoas!
Samoa Cake
Servings: 1 Four-Layer Cake
Ingredients
- For the cake:
- <br>
- 2 cups butter softened
- 4 cups sugar
- 8 eggs room temperature
- 2 cups buttermilk
- 2 teaspoons coconut flavoring
- 2 teaspoons vanilla extract
- 5 cups flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 cup sweetened shredded coconut divided
- 1/2 cup dulce de leche or thick caramel sauce store-bought or homemade
- 2 boxes Samoas
- <br>
- For the buttercream:
- <br>
- 1 cup butter softened
- 1/2 cup shortening
- 4 1/2 cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- Purple food coloring
Instructions
- Preheat the oven to 350 degrees F.
- Butter and flour four 7-inch round cake pans and line bottoms with parchment.
- Cream together the butter and sugar. Add in the eggs, 1 at a time, mixing well after each.
- Whisk together the flour, baking powder and salt. Stir the coconut flavoring and vanilla into the buttermilk.
- Add in 1/3 of the dry mixture into the creamed butter/sugar mixture. Mix. Add in 1/2 of the buttermilk. Mix again. Repeat till all the flour and buttermilk are combined. Fold in 1/2 cup shredded coconut.
- Divide batter evenly among the cake pans. Bake in preheated oven for 40 to 50 minutes till a toothpick inserted comes out clean.
- Spread the remaining 1/2 cup coconut evenly on a baking sheet. Bake in a preheated 350 degree oven for about 10 minutes till nicely browned, stirring every couple of minutes. Let cool.
- For the buttercream: Cream together the butter and shortening. Gradually add in the powdered sugar. Add in the milk, vanilla and desired amount of food coloring. Mix till combined.
- To Assemble: Roughly chop 1 box of Samoa cookies. Starting with the first layer of cake, spread about 1/4 cup of frosting across the top. Sprinkle 1/3 of the chopped cookies in the middle of the layer, leaving a 1/2 inch border around the edge. Drizzle some of the dulce de leche over the cookies. Top with the next layer of cake and repeat this process 2 more times, then top with the last layer of cake. Cover the whole cake with the purple frosting. Place whole Samoa cookies onto the cake in a pattern and add toasted coconut along the top edge of the cake.
Tried this recipe?Mention @studiodiy or tag #studiodiy!
And then we’ve got my personal fave, the Tagalong cake! This one is a chocolate cake with peanut butter frosting, stuffed with crushed tagalongs and topped with chocolate ganache and, yes, more Tagalongs!
Tagalong Cake
Servings: 1 Three-Layer Cake
Ingredients
- For the cake:
- <br>
- 1 cup butter softened
- 2 1/2 cups sugar
- 4 eggs
- 1 cup cocoa powder
- 2 cups hot water
- 2 3/4 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 boxes Tagalong cookies
- <br>
- For the buttercream:
- <br>
- 1 cup butter softened
- 1/2 cup shortening
- 3/4 cup smooth peanut butter
- 5 cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- <br>
- For the ganache:
- <br>
- 1 cup semi sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 350 degrees F.
- Butter and flour three 8-inch round cake pans and line bottoms with parchment.
- Cream together the butter and sugar. Add in the eggs, 1 at a time, mixing well after each.
- Whisk together the cocoa powder and hot water.
- Whisk together the flour, baking soda, baking powder and salt.
- Add 1/3 of the dry mixture into the creamed butter/sugar mixture. Mix. Add in 1/2 of the warm cocoa/water mixture. Mix again. Repeat till all the flour and cocoa are combined.
- Divide batter evenly among the cake pans. Bake for 40 to 50 minutes till a toothpick inserted comes out clean.
- For the buttercream: Cream together the butter, shortening, and peanut butter. Gradually add in the powdered sugar. Add in the milk and vanilla. Mix till combined.
- To assemble: Roughly chop 1 box of Tagalong cookies. Starting with the first layer of cake, spread about 1/4 cup of frosting across the top. Sprinkle 1/3 of the chopped cookies in the middle of the layer, leaving a 1/2 inch border around the edge. Top with the next layer of cake and repeat this process 1 more time, then top with last layer of cake. Cover the whole cake with the peanut butter frosting. Chill for at least 2 hours.
- After the cake has chilled, make the ganache. Heat the heavy cream to just before boiling point.
- Pour over the chocolate chips. Let sit for a couple of minutes and whisk smooth. Let cool slightly. Pour warm ganache over the top of the chilled cake and let drip down the sides. Use a spoon to help it flow over the edge. Top the cake with more chopped tagalongs in the center.
Tried this recipe?Mention @studiodiy or tag #studiodiy!
And last but not least, the Thin Mint cake! This one is a chocolate cake with mint frosting, stuffed with thin mints and topped with them too!
Thin Mint Cake
Servings: 1 Three Layer Cake
Ingredients
- For the cake:
- <br>
- 1 cup butter softened
- 2 1/2 cups sugar
- 4 eggs
- 1 cup cocoa powder
- 2 cups hot water
- 1/8 teaspoon peppermint extract
- 2 3/4 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 boxes Thin Mint cookies
- <br>
- For the buttercream:
- <br>
- 1 cup butter softened
- 1/2 cup shortening
- 4 1/2 cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 3 drops peppermint extract
- Mint green food coloring
Instructions
- Preheat the oven to 350 degrees F.
- Butter and flour three 8-inch round cake pans and line bottoms with parchment.
- Cream together the butter and sugar. Add in the eggs, 1 at a time, mixing well after each.
- Whisk together the cocoa powder, hot water and peppermint extract.
- Whisk together the flour, baking soda, baking powder and salt.
- Add 1/3 of the dry mixture into the creamed butter/sugar mixture. Mix. Add in 1/2 of the warm cocoa/water mixture. Mix again. Repeat till all the flour and cocoa are combined.
- Divide batter evenly among the cake pans. Bake for 40 to 50 minutes till a toothpick inserted comes out clean.
- For the buttercream: Cream together the butter and shortening. Gradually add in the powdered sugar. Add in the milk, vanilla, mint extract and desired amount of food coloring. Mix till combined.
- To assemble: Roughly chop 1 box of Thin Mint cookies. Starting with the first layer of cake, spread about 1/4 cup of frosting across the top. Sprinkle 1/3 of the chopped cookies in the middle of the layer, leaving a 1/2 inch border around the edge. Top with the next layer of cake and repeat this process 1 more time then top with the last layer of cake. Cover the whole cake with the mint frosting. Using a medium star tip, pipe along the top edge of the cake with more mint frosting. Place whole Thin Mints along the edge on top of the piped frosting.
Tried this recipe?Mention @studiodiy or tag #studiodiy!
Photos by Kelly Mindell | Recipe by Theresa Rountree
Mhm mhm. It’s actual heaven on earth. Each and every one of these. Which is your fave??? And in case you were wondering, we’re still having a daily argument about whether they’re Samoas and Tagalongs or Caramel deLites and Peanut Butter Patties. (Spoiler alert: The answer is… they’re both! But really they are Samoas. DUH. 😉
Jess | CityComfortsDC says
My eyes just became HUGE I’m so into this.
Jess
http://www.citycomfortsdc.com/man-space-part-2/
Kristina B says
Dude WHOA. Like….WHOAAAAA
Michelle says
This is like a dream come true, they look and sound so amazing! The Samoa cake is definitely my favourite here!
https://www.makeandmess.com/
Natalie | Natalie Was Here says
OMG STOP. I literally have no words. Zilch. Zero. Nada. Speechless.
Natalie | Natalie Was Here
Katerina M says
It’s funny, in Pennsylvania, we call them peanut butter patties, thin mints, and caramel delites!
Gabriella says
Whoa. That samoa cake looks divine! Well, all of them really, but that samoa one!
natalie says
wow! this is so creative! love the colors! <3
Sarah says
Oh, what I would do for a slice of that Thin Mint Cake!! It looks like pure heaven:)
XO – Sarah
http://beautyandblooms.com/
Ottilie says
Oh my lanta! These cakes though. Can’t tell you how many times I scrolled up and down this post just to check out those cakes again and again!
https://www.2berrycreative.com
Giselle @ The Busy Spatula says
OMG. Stunning! I especially love how you frosted the samoa cake purple, like the box. The purple and brown combo is beautiful 🙂
Lyndsay // Coco Cake Land says
THIS POST IS EPIC!!! I love each cake! I want to eat a slice of each! I have to tell you some sad Canadian news. We don’t have these delicious Girl Scout cookies in Canada. We have GIRL GUIDE cookies. They are simply one row of vanilla and one row of fudgey chocolate sandwich cookies. I HAVE NEVER HAD A SAMOA. (deep sad face.)
When I was in grade 5, one of my best friends was a “CGIT” (Canadian Girls In Training) and wore this sailor-suit thingie as their outfit. I was a CGIT for a few months. There were no cookies involved. BOOOOO. XO