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Raffaello Cake Roll on a long tray
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Raffaello Cake Roll (Almond Coconut Cake)

​​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!
Course Cake
Cuisine American, French
Keyword Create "Raffaello Cake Roll", Raffaello Cake Roll
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 12 Servings
Calories 608kcal
Author Natalya Drozhzhin

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

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

Calories: 608kcal | Carbohydrates: 49g | Protein: 9g | Fat: 43g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 184mg | Potassium: 185mg | Fiber: 2g | Sugar: 37g | Vitamin A: 1391IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg