clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chocolate Fudge Cake with Peanut Butter Whipped Buttercream - Tagalong Girl Scout Cookie Cake on a cake stand with dark background and burlap napkin

Girl Scout Tagalong Cookie Cake with Chocolate Fudge Cake and Whipped Peanut Butter Frosting

  • Author: Megan
  • Prep Time: 35 Minutes
  • Cook Time: 75 Minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 2 Layer Cake 1x
  • Category: Baking
  • Method: Oven
  • Cuisine: Chocolate


A rich Girl Scout Tagalong Cake with chocolate fudge cake and whipped peanut butter frosting is the perfect treat for those cookie cravings!


Units Scale

Fudgy Chocolate Cake

  • 2 1/2 cups Flour
  • 2 tsp Baking Soda
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 3/4 cup Hot Water
  • 1/2 cup Cocoa Powder
  • 1 cup Unsalted butter, Cubed
  • 2 cups Sugar
  • 2 Eggs
  • 1 cup Buttermilk, room temperature
  • 2 tsp Vanilla

Peanut Butter Whipped Buttercream

  • 1 1/4 cup Unsalted Butter, softened
  • 3/4 cup Smooth Peanut Butter
  • 2 1/2 cups Powdered Sugar, sifted
  • 1 tsp Vanilla

Extras ::

  • 1 box Chocolate Peanut Butter Tagalong Girl Scout Cookies (15 cookies)


Chocolate Cake ::

Preheat oven to 350 degrees. Grease and flour two 8 or 9″ cake pans. Line it with a parchment bottom to ensure it won’t stick. Set aside. In a bowl, combine flour, baking soda, baking powder, and salt in a bowl, and whisk. Set aside.

In a small bowl, whisk together hot water and cocoa and set aside.

In stand mixer, beat together butter, and sugar until light and fluffy. Add in eggs, one at a time until completely mixed in. Reduce the speed to low, and add in flour mixture, alternating adding in the buttermilk. Scrape bowl as needed. Add in cocoa and vanilla and mix until just completely incorporated.

Pour into prepared cake pan. Place in oven and baked for 35-40 minutes, or until toothpick placed in center comes out clean. Let them rest in the cake pans for 10 minutes, prior to removing them from the pan and onto a wire rack to cool completely before frosting.

Peanut Butter Whipped Buttercream ::


In a clean stand mixer, beat the butter until it is creamy and smooth. Scrape down the sides of the bowl if necessary. Add in the peanut butter and whip to combine. Slowly add in the powdered sugar, scraping down the sides of the bowl as needed. Add in vanilla. Turn mixer on to medium speed and whip the frosting until it doubles in size, and looks like and fluffy – 5-7 minutes. BE PATIENT, the frosting is delicious the longer it takes to whip.

To Assemble ::

Level the two cakes of any domed tops that may have happened during baking. Save the cake scraps. Invert the cake, placing the cut “top side” down on the cake plate. (This will be easier to frost and less crumbs!) Top the cake with some of the frosting between layers, adding the next layer to the top of the cake. Frost the rest of the cake smoothly.

Finely chop 12 of the Tagalong Girl Scout cookies, and gently press them into the bottom half of the sides of the cake. Cut the last three cookies in half to form half moon shapes. Pipe a small mound of frosting into the middle of the top of the cake. Place the cookies, cut side down, into the frosting. Crumble some of the scraps of cake, on top of the cake. Serve.

Keywords: Chocolate, Peanut Butter, Tagalong Cookie, Cookies