There’s something undeniably comforting about sheet cakes. Their simplicity, moist texture, and ability to feed a crowd make them a timeless favorite. Among the many varieties, the Samoa Sheet Cake stands out as a mouthwatering tribute to the beloved flavors of the classic Samoa cookie. Rich chocolate cake forms the base, topped with a luscious caramel-coconut layer, drizzled with chocolate. Each bite is a delightful balance of chewy coconut, smooth caramel, and moist chocolate.
This Samoa Sheet Cake is a dream dessert for celebrations, potlucks, or simply when you’re craving something special. The combination of textures and flavors makes it unforgettable. Unlike intricate layer cakes, this sheet cake is straightforward to prepare yet offers the same level of indulgence.
Originating from the iconic Samoa cookie associated with the Girl Scouts, this cake borrows the same ingredients but transforms them into an easy-to-serve format. The result is a dessert that feels both nostalgic and fresh.
What makes this cake particularly appealing is the homemade caramel sauce, which enhances the coconut topping without relying on store-bought shortcuts. The homemade touch elevates the dessert, making it feel extra special.
The chocolate cake itself is rich without being overly sweet, which perfectly complements the sweetness of the topping. The slight bitterness of the dark chocolate drizzle cuts through the richness, balancing every bite.
One reason this cake is so popular is its flexibility. You can easily make it ahead of time, and it stays moist and flavorful for days. Plus, it travels well, making it perfect for any gathering.
Another reason this cake is loved is because it’s crowd-pleasing. Chocolate, caramel, coconut — three flavors few can resist. It’s the type of dessert that disappears quickly from dessert tables.
The texture is a huge part of its appeal too. Between the soft cake, gooey caramel, chewy coconut, and crisp chocolate drizzle, there’s something satisfying in every mouthful.
This Samoa Sheet Cake also offers opportunities for personalization. Prefer a little extra chocolate? Add a layer of chocolate ganache. Love coconut? Toast some extra and sprinkle it on top.
Because it’s baked in a sheet pan, slicing and serving is a breeze. No worrying about perfectly even cake layers or intricate assembly — just straightforward, delicious dessert.
Whether you’re making it for a birthday, a holiday party, or a casual weekend treat, this cake never disappoints. It’s as impressive to look at as it is to eat.
If you’re someone who loves a rich dessert that’s easy to prepare but tastes like it took all day, this Samoa Sheet Cake is about to become your new go-to.
It’s a delightful twist on classic flavors and a guaranteed crowd-pleaser. Let’s get started and make your new favorite dessert!
Servings: 16 servings
Time: Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling and Assembling Time: 45 minutes
Total Time: 1 hour 35 minutes
Ingredients:
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water
For the Caramel Coconut Topping:
- 2 1/2 cups shredded sweetened coconut
- 1 1/2 cups caramel sauce (homemade or high-quality store-bought)
For the Chocolate Drizzle:
- 1/2 cup dark chocolate chips, melted
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch sheet pan.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat until well combined.
- Gradually add hot water to the batter, mixing slowly until smooth. The batter will be thin.
- Pour the batter into the prepared sheet pan and smooth the top.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan on a wire rack.
- While the cake cools, toast the shredded coconut in a dry skillet over medium heat, stirring constantly, until golden brown.
- Spread the caramel sauce evenly over the cooled cake.
- Immediately sprinkle the toasted coconut over the caramel, gently pressing to adhere.
- Melt the dark chocolate chips in the microwave in 20-second bursts, stirring between each burst, until smooth.
- Drizzle the melted chocolate over the top of the cake.
- Allow the topping to set before slicing.
- Slice into squares and serve.
- Store any leftovers tightly covered at room temperature for up to 3 days.
Tips:
- Make sure your cake is completely cool before adding the caramel topping.
- Toasting the coconut adds a deeper, nuttier flavor that really enhances the cake.
- For a thicker caramel layer, use slightly less coconut.
- If you prefer a richer chocolate flavor, substitute hot coffee for the hot water in the cake batter.
- Melt chocolate slowly to avoid burning; microwave in short bursts and stir well.
Why You Will Love This Recipe:
This Samoa Sheet Cake is everything you want in a dessert — easy to make, rich in flavor, and delightfully textured. The layers of moist chocolate cake, chewy caramel coconut, and crisp dark chocolate drizzle create a sensory experience that’s hard to beat. It’s perfect for gatherings, holidays, or anytime you want to impress without spending hours in the kitchen. Each bite transports you into dessert bliss, making it a recipe you’ll come back to time and again.
Create a crowd-pleasing dessert with this Samoa Sheet Cake. Moist chocolate cake, gooey caramel coconut topping, and a decadent chocolate drizzle come together in a simple yet stunning treat that’s perfect for any occasion.
