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+ servings
Raffaello Cake Roll slice on a plate

Raffaello Cake Roll

Course Cake
Cuisine American, French
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 12 Servings
Calories 606kcal


  • 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


  • Preheat oven to 350F. Beat eggs together with 1cup sugar, until it doubles in volume.
    3 bowls one with flour, one with sugar and one with eggs
  • By thirds, using spatula, fold flour into the egg mixture. Be careful not to over-mix the dough.
    Sugar and eggs whisked together in a mixing bowl
  • Spread the dough into a lined baking sheet, 10" X 15" is a perfect size. Bake for 12 minutes.
    Dough on a baking pan
  • 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.
    Cake Roll rolled up in a towel
  • Prepare ingredients for the cream. Picture is missing heavy whipping cream, whoopsies.
    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
  • Whisk together butter with 1cup sugar, until it's completely smooth. Add almond extract to the mixture.
    Butter and sugar in a bowl
  • 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.
    Cream cheese added into a mixing bowl with butter and sugar
  • Little by little, add whipping cream to the butter/cream cheese mixture, eventually combining it all together in one bowl.
    Cream mixed together in a bowl with a spatula
  • Spread cream on the inside of the sponge cake. Spread almonds, 1/2 coconut flakes and wafer pieces over the cream in the inside.
    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 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.
    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 it refrigerated until ready to serve.
    Raffaello Cake Roll on a long tray


Calories: 606kcal | Carbohydrates: 49g | Protein: 8g | Fat: 43g | Saturated Fat: 25g | Cholesterol: 191mg | Sodium: 189mg | Potassium: 181mg | Fiber: 2g | Sugar: 36g | Vitamin A: 1390IU | Vitamin C: 0.1mg | Calcium: 88mg | Iron: 1.5mg