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​​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!

Raffaello Cake Roll slice on a plate

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!
Sugar and eggs in a mixing bowl
Dough on a baking pan
Cake Roll rolled up in a towel
Cream cheese added into a mixing bowl with butter and sugar
Wafers placed on top of the cream on the cake roll, with 2 little bowls besides the cake one with sliced almonds and one with coconut
Raffaello Cake Roll on a cutting board with cream spread on top the cake roll and coconut sprinkled on top of it, raffaello candy besides the cutting board

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. 
Raffaello Cake Roll on a long tray

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.

FAQ

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

Recipe

Raffaello Cake Roll on a long tray

Raffaello Cake Roll (Almond Coconut Cake)

Print Pin
Servings
12 Servings
Prep Time 1 hr
Cook Time 15 mins
Total Time 1 hr 15 mins
Recipe contributed by: Natalya Drozhzhin
​​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!

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
US Units – Metric

Instructions

  • 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.
    3 bowls one with flour, one with sugar and one with eggs
  • Using a spatula, fold the flour into the egg mixture in thirds. Be extra careful not to over mix the dough.
    Sugar and eggs whisked together in a mixing bowl
  • Spread the dough onto a baking sheet (10" X 15" is the perfect side) lined with parchment paper. Bake for 12 minutes.
    Dough on a baking pan
  • 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.
    Cake Roll rolled up in a towel
  • Gather your ingredients for the cake cream.
    Ingredients on the table including; 2 bars of cream cheese, 2 sticks of butter, a bowl of sugar, a bowl of wafers, a bowl of sliced almonds, a bowl of coconut flakes, a bowl of sugar, vanilla extract and raffaello candy
  • 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.
    Butter and sugar in a bowl
  • 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.
    Cream cheese added into a mixing bowl with butter and sugar
  • Little by little, add the whipped cream to the butter and cream cheese mixture.
    Cream mixed together in a bowl with a spatula
  • Spread the cream on the inside of the sponge cake. Next, sprinkle on the almonds, half of the coconut flakes, and the wafer pieces.
    Wafers placed on top of the cream on the cake roll, with 2 little bowls besides the cake one with sliced almonds and one with coconut
  • 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.
    Raffaello Cake Roll on a cutting board with cream spread on top the cake roll and coconut sprinkled on top of it, raffaello candy besides the cutting board
  • Keep the cake refrigerated until you're ready to serve it. Slice and enjoy!
    Raffaello Cake Roll on a long tray
Notes:
  • 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.
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.
Posted May 28, 2022

About Author

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Natalya Drozhzhin

Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.