This delicious and elegant Raffaello Cake is made of light and fluffy sponge almond layers with coconut cream frosting between them and whipped cream white chocolate frosting on top. It is a coconut almond dream, named after the loved Ferrero praline.
Origin of the recipe
You can find multiple Raffaello Cake recipes on the Internet. Some of them are baked, others are no bake. It is hard to define the “original” Raffaello cake recipe: I don’t think there is such.
The real authentic dessert is the famous praline created by the Italian manufacturer Ferrero and introduced on the market in 1990. It has become a favourite of many people all around the world due to its light and delicious taste, crispy texture and wonderful almond coconut flavour.
This praline is a favourite also of my mom. That’s why this year I decided to bake a birthday cake for her inspired by her preferred candy. Unfortunately she become ill exactly on her birthday, and so was my son so I couldn’t bring her the cake. Still the cake was made and we ate it at home for her.
This cake is very light due to its sponge almond layers. I decided to use the technique of the Linzer Cookies and mixed almonds with flour in the food processor. This would guarantee you a smooth texture and is much easier than mixing the all purpose flour with almond meal (which is also the more expensive option).
The layer recipe calls in addition for coconut sugar, baking powder, baking soda, eggs and milk. Oil or butter are not needed in this recipe!
This airy and fluffy cake is best with a creamy frosting. I used one can of coconut cream to make the frosting between the layers. In addition I also used cold whipping cream mixed with melted white chocolate for the frosting on top.
The overall combination of tastes and flavours is really great. If you want to add some crunchiness to this cake, decorate it with shredded coconut, almond flakes, chopped almonds or even crushed wafers.
I can’t say if this is the best Raffaello cake recipe but surely it is tasty, relatively easy to prepare and very elegant so you can make it even for special occasions!
- I used coconut sugar for the layers because it is healthier and I find that it enhances nicely the almond flavour. Beware that coconut sugar does not have a coconut flavour. It is also drier than the cane sugar so if you substitute it with brown sugar, be careful when adding the milk: you might need less than the original quantity.
- When you make sponge cakes, whip the egg whites first. That way you won’t need to wash the beaters of the mixer before moving to the egg yolks. For the egg whites it is essential the beaters and the bowl to be free from any grease.
- The coconut cream has a mild coconut flavour but it is not strong enough to create a substantial taste. You may want to add some coconut extract to both frostings in order to make the flavour stronger.
Here is a short selection of Raffaello cake recipes from other sites which I found interesting:
Let me know in the comments what you think of this cake recipe! If you liked it, please share it in Social media!
Few more cake recipes that you may like:
Raffaello Cake (Almond Coconut Cake)
For the cake layers:
- ¾ cup/ 2,8 oz/ 80 g roasted almonds
- 1 ⅓ cup/ 160 g all purpose flour
- 1 ¼ cup/ 210 g cup coconut sugar
- 5 eggs, separated
- 2 teaspoons almond extract
- ⅓ cup/ 80 ml milk
- 1,5 teaspoons baking powder
- ⅓ teaspoon baking soda
For the coconut cream frosting:
- 1 can/ 14 oz / 400 ml coconut cream, cold (see notes)
- 1 tablespoon powdered sugar
- 1 teaspoon coconut extract, optional
For the white chocolate cream frosting:
- shredded coconut
- almond flakes
- whole or chopped almonds
- Preheat oven to 360 degrees F/ 180 degrees C. Line two 7 inch / 18 cm cake pans with circles of parchment paper and grease them well inside.
- In a food processor combine flour and almonds. Process until the almonds become a fine powder. Transfer to a bowl and add the baking powder and baking soda. Stir to blend.
- In a large mixing bowl whip the egg whites until thick and foamy.
- In another bowl beat the egg yolks together with the coconut sugar until thick and creamy. Gradually add the milk and the dry mixture, folding gently with a rubber spatula.
- At the end add the egg whites. Stir carefully with the spatula, until combined.
- Pour into the prepared cake pans. Bake for 30-40 minutes or until a toothpick inserted in the centre comes out clean.
- Let the layers cool until room temperature before assembling the cake. Ideally refrigerate them for 3-4 hours before cutting them in halves.
Coconut cream frosting:
- In a large mixing bowl beat all ingredients with an electric mixer until smooth and creamy. Make sure to remove any coconut water and use only the solid part of the cream.
White chocolate cream frosting:
- In another large bowl beat the cream and the coconut extract until thick and creamy. Little by little add the melted chocolate. Continue beating with the mixer first at lower speed, until all chocolate is absorbed, and then for 15 seconds at high speed, to make the texture creamier.
- Use a long serrated knife to cut horizontally the two layers into halves. Place one of the layers on a serving plate. Spread ⅓ of the coconut frosting on top.
- Place another layer and then spread more frosting. After placing the fourth layer, frost the cake all around with the white chocolate frosting.
- Let the cake cool for at least 4-6 hours or overnight. Decorate before serving.
- Instead of coconut sugar you can use 1 cup brown sugar. In this case you might not need the whole quantity of the milk.
- Make sure both the heavy cream and the coconut cream are cold before using them.
- About the coconut cream: from my experience and from the readers feedback not every coconut cream can contains sufficient quantity of cream for one cake. In addition some cans just won’t whip well. It is unclear why this happens, however it would be safer to always have one additional can on hand.