Girl Scout Cookie Cakes

3/7/2016

Girl Scout Cookie Cakes | studiodiy.com

‘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!

Tagalong Cake | studiodiy.comGirl Scout Cookie Cakes | studiodiy.com

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 | studiodiy.com

Samoa Cake
Prep time: 
Cook time: 
Total time: 
Yield: 1 Four-Layer Cake
 
Ingredients
  • For the cake:

  • 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
  • ½ cup dulce de leche or thick caramel sauce (store-bought or homemade)
  • 2 boxes Samoas

  • For the buttercream:

  • 1 cup butter, softened
  • ½ cup shortening
  • 4½ cups powdered sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • Purple food coloring
Directions
  1. Preheat the oven to 350 degrees F.
  2. Butter and flour four 7-inch round cake pans and line bottoms with parchment.
  3. Cream together the butter and sugar. Add in the eggs, 1 at a time, mixing well after each.
  4. Whisk together the flour, baking powder and salt. Stir the coconut flavoring and vanilla into the buttermilk.
  5. Add in ⅓ of the dry mixture into the creamed butter/sugar mixture. Mix. Add in ½ of the buttermilk. Mix again. Repeat till all the flour and buttermilk are combined. Fold in ½ cup shredded coconut.
  6. Divide batter evenly among the cake pans. Bake in preheated oven for 40 to 50 minutes till a toothpick inserted comes out clean.
  7. Spread the remaining ½ 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.
  8. 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.
  9. To Assemble: Roughly chop 1 box of Samoa cookies. Starting with the first layer of cake, spread about ¼ cup of frosting across the top. Sprinkle ⅓ of the chopped cookies in the middle of the layer, leaving a ½ 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.

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 | studiodiy.com

Tagalong Cake
Prep time: 
Cook time: 
Total time: 
Yield: 1 Three-Layer Cake
 
Ingredients
  • For the cake:

  • 1 cup butter, softened
  • 2½ cups sugar
  • 4 eggs
  • 1 cup cocoa powder
  • 2 cups hot water
  • 2¾ cups flour
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 boxes Tagalong cookies

  • For the buttercream:

  • 1 cup butter, softened
  • ½ cup shortening
  • ¾ cup smooth peanut butter
  • 5 cups powdered sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract

  • For the ganache:

  • 1 cup semi sweet chocolate chips
  • ½ cup heavy cream
Directions
  1. Preheat the oven to 350 degrees F.
  2. Butter and flour three 8-inch round cake pans and line bottoms with parchment.
  3. Cream together the butter and sugar. Add in the eggs, 1 at a time, mixing well after each.
  4. Whisk together the cocoa powder and hot water.
  5. Whisk together the flour, baking soda, baking powder and salt.
  6. Add ⅓ of the dry mixture into the creamed butter/sugar mixture. Mix. Add in ½ of the warm cocoa/water mixture. Mix again. Repeat till all the flour and cocoa are combined.
  7. Divide batter evenly among the cake pans. Bake for 40 to 50 minutes till a toothpick inserted comes out clean.
  8. 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.
  9. To assemble: Roughly chop 1 box of Tagalong cookies. Starting with the first layer of cake, spread about ¼ cup of frosting across the top. Sprinkle ⅓ of the chopped cookies in the middle of the layer, leaving a ½ 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.
  10. After the cake has chilled, make the ganache. Heat the heavy cream to just before boiling point.
  11. 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.

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 | studiodiy.com

Thin Mint Cake
Cook time: 
Total time: 
Yield: 1 Three Layer Cake
 
Ingredients
  • For the cake:

  • 1 cup butter, softened
  • 2½ cups sugar
  • 4 eggs
  • 1 cup cocoa powder
  • 2 cups hot water
  • ⅛ teaspoon peppermint extract
  • 2¾ cups flour
  • 2 teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 boxes Thin Mint cookies

  • For the buttercream:

  • 1 cup butter, softened
  • ½ cup shortening
  • 4½ cups powdered sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 3 drops peppermint extract
  • Mint green food coloring
Directions
  1. Preheat the oven to 350 degrees F.
  2. Butter and flour three 8-inch round cake pans and line bottoms with parchment.
  3. Cream together the butter and sugar. Add in the eggs, 1 at a time, mixing well after each.
  4. Whisk together the cocoa powder, hot water and peppermint extract.
  5. Whisk together the flour, baking soda, baking powder and salt.
  6. Add ⅓ of the dry mixture into the creamed butter/sugar mixture. Mix. Add in ½ of the warm cocoa/water mixture. Mix again. Repeat till all the flour and cocoa are combined.
  7. Divide batter evenly among the cake pans. Bake for 40 to 50 minutes till a toothpick inserted comes out clean.
  8. 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.
  9. To assemble: Roughly chop 1 box of Thin Mint cookies. Starting with the first layer of cake, spread about ¼ cup of frosting across the top. Sprinkle ⅓ of the chopped cookies in the middle of the layer, leaving a ½ 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.

Thin Mint Cake | studiodiy.comGirl Scout Cookie Cakes | studiodiy.comGirl Scout Cookie Cakes | studiodiy.comGirl Scout Cookie Cakes | studiodiy.com

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. 😉

p.s. I love you more than Girl Scout Cookies.

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