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Tagalong Cake

Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Servings: 1 Three-Layer Cake


  • For the cake:
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  • 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
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  • For the buttercream:
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  • 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
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  • For the ganache:
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  • 1 cup semi sweet chocolate chips
  • 1/2 cup heavy cream


  • 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.
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