Samoa Bundt Cake
A rich, chocolatey Bundt cake blended with toasted coconut and sweet caramel, perfect for any occasion.
Ingredients
For the cake
- 1.5 cups semi-sweet chocolate chips for richness
- 0.5 cups butter, softened for moisture
- 1 16-ounce package light brown sugar adds sweetness and moisture
- 3 large eggs for structure
- 2 cups all-purpose flour for the cake base
- 1 teaspoon baking soda leavening agent
- 0.5 teaspoon salt enhances flavor
- 1 8-ounce container sour cream adds moisture and tenderness
- 1 teaspoon vanilla extract for flavor
- 1 cup hot water helps to blend and moisten
For the frosting
- 0.75 cups butter for frosting, provides creaminess
- 0.25 cups jarred caramel sauce adds sweetness
- 3 cups powdered sugar for sweetness and structure in frosting
- 1.5 to 2 tablespoons heavy cream or milk to adjust frosting consistency
For topping
- 1.5 cups sweetened shredded coconut, toasted for texture and flavor
- to taste Caramel Sauce for drizzling
- to taste Hot Fudge Sauce for drizzling
Instructions
Preparation
- Preheat your oven to 350 degrees and prepare a Bundt pan by greasing and dusting it with flour or using baking spray.
- In a microwave-safe bowl, melt the semi-sweet chocolate chips until smooth.
- Using an electric mixer, beat the softened butter and light brown sugar together until well blended.
- Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
Mixing
- Stir in the melted chocolate until well mixed.
- Sift together the flour, baking soda, and salt in a separate bowl, then gradually mix into the batter alternating with the sour cream.
- Slowly add the hot water to the batter while mixing on low.
- Stir in the vanilla extract.
Baking
- Pour the batter into the prepared Bundt pan and tap gently to remove air bubbles.
- Bake in the preheated oven for 55 to 60 minutes, or until a wooden pick comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Frosting and Serving
- To prepare the frosting, beat together the softened butter and caramel sauce until creamy.
- Gradually add the powdered sugar, mixing until smooth and adjust thickness with heavy cream or milk.
- Spread the frosting over the cooled cake and sprinkle with toasted coconut.
- Drizzle with caramel and hot fudge sauces before serving.
Notes
Ensure all ingredients are at room temperature. Avoid overbeating the batter after adding dry ingredients. Leftover cake can be stored at room temperature for up to 3 days or in the refrigerator for about a week.