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!
I love getting comments from all of you. I not only connect but personally get to know the readers. In this case, a reader gave me an idea of this cake recipe. She suggested that I share a Raffaello cake roll recipe on the blog. After some idea and testing, this is the ending result.
As you can tell from the blog, I haven’t been baking much lately. I just don’t like spending my day in a hot kitchen or find any time for it. This is why I loved this recipe, it was all completed from start to finish within a few hours.
The flavors are right on, it reminds me of the candy in so many ways.
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Recipe
Ingredients
- 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
Instructions
- Preheat oven to 350°F. Using a stand or hand mixer, beat the eggs with 1 cup of sugar until the mixture doubles in volume.
- 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!
Nutrition Facts
Raffaello Cake Roll (Almond Coconut Cake)
Amount Per Serving
Calories 608 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 25g125%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 183mg61%
Sodium 184mg8%
Potassium 185mg5%
Carbohydrates 49g16%
Fiber 2g8%
Sugar 37g41%
Protein 9g18%
Vitamin A 1391IU28%
Vitamin C 1mg1%
Calcium 88mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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. 🙂
Hi Natasha,
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