This Raffaello cake roll is made with moist sponge cake that is bursting at the seams with almond-flavored coconut cream. A Ferrero Raffaello fanatic’s dream!
This Raffaello cake roll is the ultimate birthday cake for coconut lovers. I also find it to be fitting for any season. I’ve made it for everything from casual summer BBQs to Christmas dinners and it’s always been a major crowd pleaser.
There’s something so decadent about the way the wafers soak into the almond-speckled coconut cream. It truly tastes like heaven. If you’re questioning whether or not you have the technical skill to make a cake roll, don’t overthink it. It’s actually much more simple than you think and this recipe will guide you every step of the way!
Where did Raffaello Cake Originate from?
The Raffaello cake doesn’t have a specific origin per se. However, it was born out of a mutual obsession over the beloved Italian Ferrero Raffaello truffle. Typically, you see this candy pop up during the holidays. The combination of creamy white chocolate, coconut, and almond is absolutely to die for. So much so it’s deserved of having a cake dedicated to it!
Are Ferrero Raffaello your favorite candy? Try your hand at making them homemade and using them to decorate your cake roll!
How to Make a Raffaello Cake Roll
Despite its fancy appearance, this cake roll is quite simple to make. Below, find an overview of the process before you strap on your apron.
- Make the Wet Ingredients: First, preheat the oven. Next, use a stand mixer or hand mixer to beat the eggs and a cup of sugar until the mixture triples in volume- roughly 10 minutes, longer if using a hand mixer.
- Fold the Flour into the Wet Ingredients: Using a spatula, slowly fold the flour into the egg mixture. Be extra careful not to over mix the dough!
- Bake the Dough: Spread the dough onto a baking sheet lined with parchment paper and bake for 12 minutes.
- Roll the Cake: Remove the cake from the oven and cover it with a kitchen towel. Flip the baking sheet over, releasing the cake. Carefully, roll the cake from the shorter side and set it aside to cool at room temperature. Remove the towel and parchment paper.
- Make the Cake Cream: Using a stand mixer or hand mixer, beat the butter with 1 cup of sugar until smooth. Mix in the almond extract. Next, beat in the cream cheese until well-combined.
- Make the Whipped Cream: In a separate bowl, whip the heavy whipping cream until it forms stiff peaks. In small portions, add the whipped cream to the butter and cream cheese mixture.
- Frost the Cake: Spread the cake cream evenly across one side of the sponge cake. Next, sprinkle on the almonds, half of the shredded coconut, and the chopped wafer pieces. Roll the cake up and frost the outside with the remaining cream.
- Decorate the Cake: Sprinkle the cake with the remaining shredded coconut and top with Ferrero Raffaello candies. Refrigerate until you’re ready to serve. Enjoy!
Tips & Tricks
Below, find a collection of tips and tricks to help you make a bakery-worthy Raffaello cake roll.
- Roll the cake while it’s still warm. To get the best cake roll shape, roll the cake in a kitchen towel while it’s still warm and malleable.
- Use sweetened coconut flakes for more decadence. If you have a raging sweet tooth, opt for sweetened coconut flakes over unsweetened ones.
- Use softened butter and cream cheese. Allowing the butter and cream cheese to soften at room temperature will make them so much easier to work with and incorporate. Leave them out for about 30 minutes on the counter before you get to baking.
- Use extra cold heavy whipping cream. Extra cold cream will make for a super fluffy whipped cream. If you have to, pop it in the freezer for 5-10 minutes before whipping it.
- Use ground almond. Instead of using roasted almond slivers, sprinkle on ground almond meal instead if you like a finer texture.
Storing a Raffaello Cake Roll
- Refrigerator: Keep the leftover cake roll stored in an airtight container in the fridge for up to a week.
- Freezer: You can freeze the entire cake roll by placing it on a baking sheet lined with parchment paper and popping it in the freezer uncovered. Once it’s completely frozen, carefully wrap the cake in a of couple layers of plastic wrap. Store it in the freezer for up to a month. To defrost it, allow it to thaw in the fridge overnight.
What does Ferrerro Raffaello candy taste like?
Ferrero Raffaello candy, which this cake is based on, has the perfect flavor combination of white chocolate, coconut, and almonds.
Can I use salted butter instead?
Yes! It will add a nice, subtle salty flavor to the cream if you’re into that.
Should I use sweetened or unsweetened coconut flakes?
You can use either sweetened or unsweetened coconut flakes. It really just depends on your individual sweet tooth!
What kind of wafers should I use?
Any vanilla wafer will do the trick. If you can opt for a European-style brand.
Do I need to keep the cake roll refrigerated?
Yes, you need to keep this cake roll refrigerated. The delicate cream will melt if you store it at room temperature.
Other Cake Recipes to Try
- Ferrero Rocher Cake Roll – Chocolate and hazelnut cake roll
- Ferrero Rocher Cake Recipe – Chocolate and hazelnut cake
- Chocolate Hazelnut Cake – Tastes like Nutella in cake form!
- Ferrero Raffaello Cake Recipe – This same cake without the “roll”
- 6 eggs
- 1 cup sugar
- 1 cup flour
- 1 cup unsalted butter room temperature
- 1 cup sugar
- 16 oz cream cheese room temperature
- 1 tsp almond extract
- 1 cup heavy whipping cream very cold
- 1/2 cup roasted almond pieces
- 1/2 cup coconut flakes
- 1/2 cup wafer pieces
- Ferrero Raffaello Candies optional for decoration
- Preheat oven to 350°F. Using a stand or hand mixer, beat the eggs with 1 cup of sugar on low speed, and then increase speed to medium-high and beat until the mixture triples in volume, about 10 minutes.
- Using a spatula, fold the flour into the egg mixture in thirds. Be extra careful not to over mix the dough.
- Spread the dough onto a baking sheet (10" X 15" is the perfect side) lined with parchment paper. Bake for 12 minutes.
- Remove the cake from the oven and place a kitchen towel over it. Flip the baking sheet over and carefully roll the cake into a spiral starting with the shorter side. Let the roll cool at room temperature. Remove towel and parchment paper.
- Gather your ingredients for the cake cream.
- With a stand mixer or hand mixer, whisk the butter with 1 cup of sugar until it's completely smooth. Add the almond extract and beat to combine.
- Next, add in the cream cheese, continuing to whisk the mixture until it's perfectly creamy. In a separate dish, whip the heavy whipping cream until it forms stiff peaks.
- Little by little, add the whipped cream to the butter and cream cheese mixture.
- Spread the cream on the inside of the sponge cake. Next, sprinkle on the almonds, half of the coconut flakes, and the wafer pieces.
- Roll up the cake as tightly as you can without breaking it. Frost it with the remainder of the cream. Sprinkle the rest of the coconut flakes on top of the roll and decorate the top with Ferrero Raffaello candies as you wish.
- Keep the cake refrigerated until you're ready to serve it. Slice and enjoy!
- This recipe doesn’t need baking soda or baking powder for the sponge layers. The leavening agent is the air that is beat into the batter, thus it’s vital to make sure you beat the egg & sugar mixture long enough- about 10 minutes.
The cake part was a total flop. I followed instructions exactly TWICE and the cake was flat and gummy. Was very upset, a lot of products went to waste 🙁
Hi Nikki, I am sorry to hear that! This recipe can be tricky because sometimes, the dough gets over mixed, or the eggs and sugar don't get beat long enough for the dough to get those bubbles. I hope you give it another go in the future.
I had trouble with the cake portion of this recipe today...ended up cooking it for a couple minutes longer than called for, rolled it up as specified, but when I went to unroll it, one side was still a bit mushy to the touch and it broke in several places as I unrolled it. As the mushy parts were exposed to the air, they seemed to solidify more, but the whole roll was ruined since it had torn apart. Perhaps it was still slightly undercooked? It just barely had a hint of warmth to it when I unrolled it so perhaps I didn't let it cool long enough? Any thoughts? I have the cream & toppings all prepped as I am going to try the cake roll again tomorrow.
Hi Laura! Sometimes cake rolls do crack a bit while rolling/unrolling, but the good news is that usually when you frost it, the imperfections get covered up. Otherwise, I recommend not overbaking so that it doesn't get too hard, and then rolling up the cake with a tea towel as soon as its out of the oven, then letting it cool completely before gently unrolling and frosting. I hope this helps!
So is it okay for the cake to be mushy??
Hey Hanna, the cake shouldn't be "mushy" when it's put together. It has a nice fluffy texture of a cake and smooth cream in between. I am trying to understand which part of the cake is mushy. Hope my answer is helpful. Thank you!
Will this work with 5 eggs? All I have right now
Hi Elena - I'm not sure how that would turn out, as we've always used 6 eggs. Let me know how it turns out if you end up using just 5! Happy New Year!
Can I freeze this cake? I need to make 5 for a wedding. If so, how many days will it keep in freezer or fridge? Thanks
I have frozen it before with good results.
I have a couple of times too - it should be just fine!
Hi Jenny, personally I would only freeze the sponge cake part and cream the cake a few days before the wedding. It can stay fresh when stored in a sealed container. Enjoy
Hi. Would this recipe work if I use salted butter? I don't have any unsalted
Hey Hasina, yes, it will add a hint of saltiness to the cream. 🙂
Do you use sweetened or unsweetened coconut flakes?
Hey Elena, either one that I have on hand. I think the sweetened one adds extra sweetness.
What brand of wafers do you use?
Hey Shawn, I share an image of them in this recipe: https://momsdish.com/recipe/3…
Best raffaello cake! Yummy 😋
Masha, thank you for sharing! SO good to hear!
When you say beat the eggs with the sugar you mean egg whites only right?
Hey Orsi, beat the entire egg, not just the egg whites.
Hi, do you add icing sugar to the frosting or is it normal sugar? The recipe says icing sugar but in the picture in looks like normal sugar?
Ignore this I just realised I misread! 🤣 it’s says 1cup sugar not icing sugar. So guessing it’s just normal sugar:
yes, normal sugar 🙂
Wow thank you so much for the recipe it was amazing!
I love your decorations!!! Looks really good.
Thank you sooo much for the recipe!!!!! LOVE IT!!! I have made this cake already 5 times and my whole family love's it and i do have a big family!!!! 🙂 I made it to try it out for just friday night get together and after that everyone is hocked on it 🙂 i make it for birthdays and my parents 40 years anniversary and few days ago for my dad's bday ... he told me " Dont buy me a present just bake me that cake that you made before" :))))) . One thing that i noticed i been putting instead of almond extract i put coconut extract and last time i put almond extract to see whats the differents and the COCONUT extract taste a lot better and smother 😉 also i been frying coconut flakes before putting them in a cake and on top (just a lil bet to make it a tiny bet golden) and that taste better too ;). Im sure ill be baking this cake for many more times it seems like no one gets tired of it and it gets eaten really quick 😉 Thank you soooo much for the recipe!!!!
Oh wow! So sweet of your parents 🙂 thank you for all those tips, I want to try that now too.
I made this roll for my sister's birthday and it was a huge hit with the family! Thank you for posting this recipe! ??
I love the little butterflies. I may just il use you idea 😉
ok after reading your post to leave a comment, either I like it or not, I will post a feedback about this rafaello cake roll.
I made this rafaello cake roll as a cake not as roll.
I put instead of 2 8 oz. butters 10 8 oz.
It came out very good. One thing that I have noticed the longer it stays the tastier it is. Thank you for a recipe. I really like it...
it taste better if almonds on top of a cake not between layers.
Oh, because almonds stay fresh for a longer time or why do you prefer them on top? Btw, I love comments. it feels like there are ppl that care out there 🙂
if almonds on top, they can stay fresh longer.
Ok, I baked it, twice in 3 days. Went shopping on Friday for everything that is on the recipe list. Came home, baked cake, rolled it. Started making cream, realized, I forgot butter. Got one cup of coconut oil and started whipping it with sugar, it became liquidy, I added cream cheese. It became somewhat thick. Put mixture in refrigerator. While I was whipping heavy whipping cream, my cream cheese and coconut, became really thick and I carefully mixed two together. The rest ---- I followed recipe ...lol. The roll stayed in fridge overnight. On Saturday, my husband, who is sooo hard to please, made himself cup of tea and cut a piece of my roll. I was quietly watching him eat. The way I made my cream, I was even afraid to cut it....lol I was thinking it will be " жирный" because of coconut oil.
He was like "Дааа, как магазинный получился, только что не в коробке, а по вкусу супер". I asked him "what is so super about it ?". And told him, that I forgot butter and put organic coconut oil. He says "жирновато конечно"......I said "я так и думала, что крем будет жирным". He was laughing at me "не крем жирный, а дороговато organic coconut oil стаканами в крема лить". Kids called it "Hawaiian", because it had tropical taste to it.
So, my roll turned out delicious. So delicate and moist. Had very, very coconutty flavor, with coconut flakes, almond essence and almond pieces and looked good too. It was gone very quickly. Today, I baked one more in the morning and we had quests in the evening and everybody liked it.
So, there you go, thank you very much for your recipes.
I use a lot of them, but never have time to sit down and write "thank you".
Wow! I want to try adding some coconut oil. Your whole story made my day 🙂 thanks for sharing
Perfection in so many ways!!
Thank you dear!!! I am so excited about Sept!
hi natalya. i once commented if there's any chance bread & buttered pickles in a jar recipe be on your blog? i love how your recipes are so clear in directions.
Oh yeah, I remember 🙂 not yet but maybe I will find a good one I will share. I will do some research
awesome. my mom tried an american recipe last night but she was so confused & were not even sure it turned out right lol...see thats why i was hoping maybe you might post it. but thank you for the response =) & hopefully you get a chance to make one.
Ok, let me do some searching 😉
Got a quick question.. where do you add almond extract??
To the cream.
The ingredients say 5 eggs but the picture shows 6, which is it?
It's a typo, thanks for catching it 😉
It's a typo! Thanks for catching 😉
hi ive noticed it says 1 cup of sugar & again 1 cup of sugar so do i need to add 2 cup of sugars?
1 cup for sponge cake and 1 cup for cream
ohhhhhhhhh ok thank you =).
Thanks for pointing that out, I added more details on the recipe.
What diet ?...Can't wait to try this cake !!!! Raffaello candy is my favorite. Did you use vanilla wafers ?
Yes I did. I love raffaello candies as well. Hope you love the cake