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.
Other Cakes you Will Love
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 Almond Pieces
- 1/2 cup Coconut Flakes
- 1/2 cup Wafer Pieces
- Raffaello Candy Optional for decoration
Instructions
- Preheat oven to 350F. Beat eggs together with 1cup sugar, until it doubles in volume.
- By thirds, using spatula, fold flour into the egg mixture. Be careful not to over-mix the dough.
- Spread the dough into a lined baking sheet, 10" X 15" is a perfect size. Bake for 12 minutes.
- Remove the cake from the oven, place a kitchen towel over the cake. Roll up the shorter side, making it into a long roll. Let the roll cool to a room temperature. Remove towel and parchment paper.
- Prepare ingredients for the cream. Picture is missing heavy whipping cream, whoopsies.
- Whisk together butter with 1cup sugar, until it's completely smooth. Add almond extract to the mixture.
- Add in cream cheese, continue whisking until it's completely, perfectly creamy. In a separate dish, whip whipping cream until stiff peaks and it's all fluffy.
- Little by little, add whipping cream to the butter/cream cheese mixture, eventually combining it all together in one bowl.
- Spread cream on the inside of the sponge cake. Spread almonds, 1/2 coconut flakes and wafer pieces over the cream in the inside.
- Roll up the cake and tightly cover it with the remainder of the cream. Sprinkle coconut flakes over the cake roll and decorate with candy or as you wish.
- Keep it refrigerated until ready to serve.
Nutrition Facts
Raffaello Cake Roll
Amount Per Serving
Calories 606
Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 25g125%
Cholesterol 191mg64%
Sodium 189mg8%
Potassium 181mg5%
Carbohydrates 49g16%
Fiber 2g8%
Sugar 36g40%
Protein 8g16%
Vitamin A 1390IU28%
Vitamin C 0.1mg0%
Calcium 88mg9%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
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