This Ferrero Raffaello Cake tastes just like the famous truffles! In between fluffy almond cake layers is a sweet coconut cream filling. The cake is frosted with coconut buttercream, and then covered with coconut flakes. If you love Raffaello truffles, this cake is for you!
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🍰Love Raffaello Truffles?
I love, love, love Ferrero Raffaello truffles! I also love coconut! (see here and here!). This cake is so decadent, but is really easy to make. It's also very versatile so you can make this with three 6" cake pans or two 8" cake pans.
This cake has almond flavour in the sponge layers. The coconut flavour is in the coconut cream filling and the coconut buttercream frosting. The whole cake is covered with coconut flakes too -no need to worry about smoothing the cake frosting perfectly. The coconut flakes hide any imperfections!
Decorate the top of the cake with some piped coconut buttercream and some Ferrero Raffaello truffles!
🥘Ingredients Needed to Make this Cake
Ingredient Notes
- Powdered sugar - it's not pictured above. You need 5 cups for the frosting.
- Raffaello truffles - you need 6 for this recipe.
- Buttermilk - substitute with 1 ½ cups whole milk and 1 ½ tablespoons vinegar or lemon juice. Mix together and let sit for 10 minutes before using.
- Cake flour - substitute with all purpose flour and cornstarch.
- Unsalted butter - substitute with salted butter. Omit the extra salt in the recipe.
- Coconut milk - use canned coconut milk as it's thicker and has a better purpose for baking and cooking with.
- Coconut flakes - use sweetened coconut flakes. They give more moisture and flavour to the cake.
🔪Raffaello Cake Instructions
Coconut Cream Filling
Add coconut milk, sugar, vanilla, salt, and cornstarch to a large saucepan. Whisk over medium heat until everything is dissolved. Heat until the mixture starts to boil, then whisk constantly until the filling thickens, about 3 minutes. Add egg yolk, whisking constantly, until it is well mixed in. Whisk for another minute and then remove from heat.
Transfer the filling to a small bowl. Place plastic wrap directly on the surface of the filling, and let sit to cool at room temperature. If making ahead, store in the refrigerator overnight.
Almond Cake
Sift flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
In a large bowl, beat butter, oil, and sugar together until they are combined, about 3 minutes. Add egg whites, one at a time, until each is mixed in before adding the next. Scrape down the sides of the bowl as needed.
Add almond and vanilla extracts and mix to combine. Add half of the dry ingredients and mix until almost combined. Then add the buttermilk and mix. Add the remaining half of dry ingredients, and mix until just combined. We don't want to overmix the batter or it will be dense.
Distribute the cake evenly between three 6-inch cake pans (or two 8-inch cake pans) that are greased and are lined at the bottom with parchment paper. Bake at 325°F (165°C) for 35-38 minutes, or until a toothpick inserted comes out clean.
Let cakes cool in their cake pans for 10 minutes at room temperature. Run a knife around the cakes to loosen them from the pans, then turn out onto a wire rack to cool to room temperature.
Coconut Buttercream Frosting
Add butter and 2 cups powdered sugar to a large bowl. Mix together until smooth. Add the remaining 3 cups of powdered sugar and mix until smooth.
Next add coconut extract and salt and mix to combine. Add 2-3 tablespoons heavy whipping cream as needed to get the buttercream to a piping consistency.
Assembly
Add one cake layer to a cake stand. Pipe a border of buttercream on top of the cake. Add half of the coconut filling into the middle of the cake. Spread the filling out to the buttercream border evenly.
Add the second cake layer, and repeat the same steps. Then add the final cake layer. Reserve 1 cup buttercream for decorating, then spread the rest of the buttercream on the top and sides of the cake.
Add coconut flakes all over the sides of the cake. Pipe the reserved buttercream on top of the cake, and add Raffaello truffle to the top.
✔️Expert Tips
- Don't have cake flour? You can make your own with all purpose flour and cornstarch! Measure out 3 cups all purpose flour. Remove 6 tablespoons flour and replace with 6 tablespoons cornstarch. Whisk together.
- Substitute buttermilk with 1 ½ cups whole milk and 1 ½ tablespoons vinegar or lemon juice. Mix together and let sit for 10 minutes before using.
- You can make the coconut cream filling a day before. Store it in the refrigerator overnight.
- Covering the sides of the cake with coconut can be a messy step. Refrigerate the cake for a few minutes before adding the coconut flakes. This helps the frosting be a little less sticky.
💭FAQs
You can make the coconut cream filling the day before. Store it in the refrigerator overnight.
You can also make the cake layers ahead of time. Wrap them tightly and store them in the freezer for up to 3 months. Thaw at room temperature.
Cake flour gives this cake a very light texture. You can substitute with all purpose flour and cornstarch.
Wrap individual slices, or the whole cake, in plastic wrap and then a layer of aluminum foil. Freeze for up to 3 months. Thaw at room temperature.
🔖Related Recipes
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Ferrero Raffaello Cake
Ingredients
Coconut Cream Filling
- 1 cup coconut milk canned
- 3 tablespoons granulated sugar
- ¼ teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons cornstarch
- 1 large egg yolk
Almond Cake
- 3 cups cake flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter room temperature
- ½ cup vegetable oil
- 1 ½ cups granulated sugar
- 5 large egg whites room temperature
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 ½ cups buttermilk room temperature
Coconut Buttercream
- 2 cups unsalted butter room temperature
- 5 cups powdered sugar
- 2 teaspoons coconut extract
- ¼ teaspoon salt
- 2-3 tablespoons heavy whipping cream
- 1 cup sweetened coconut flakes
- 6 Raffaello truffles
Instructions
Coconut Cream Filling
- Add coconut milk, sugar, vanilla, salt, and cornstarch to a large saucepan. Whisk over medium heat until everything is dissolved.
- Heat until the mixture starts to boil, then whisk constantly until the filling thickens, about 3 minutes. Add egg yolk, whisking constantly, until it is well mixed in. Whisk for another minute and then remove from heat.
- Transfer the filling to a small bowl. Place plastic wrap directly on the surface of the filling, and let sit to cool at room temperature.
Almond Cake
- Preheat oven to 325°F (165°C). Line the bottoms of three 6-inch cake pans (or two 8-inch cake pans) with parchment paper, and grease the sides. Set aside.
- Sift flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
- In a large bowl, beat butter, oil, and sugar together until they are combined, about 3 minutes.
- Add egg whites, one at a time, until each is mixed in before adding the next. Scrape down the sides of the bowl as needed.
- Add almond and vanilla extracts and mix to combine. Add half of the dry ingredients and mix until almost combined. Add the buttermilk and mix.
- Add the remaining half of dry ingredients, and mix until just combined. We don't want to overmix the batter or it will be dense.
- Distribute the cake evenly between the prepared cake pans. Bake for 35-38 minutes, or until a toothpick inserted comes out clean.
- Let cakes cool in their cake pans for 10 minutes at room temperature. Run a knife around the cakes to loosen them from the pans, then turn out onto a wire rack to cool to room temperature.
Coconut Buttercream
- Add butter and 2 cups powdered sugar to a large bowl. Mix together until smooth. Add the remaining 3 cups of powdered sugar and mix until smooth.
- Add coconut extract and salt and mix to combine. Add 2-3 tablespoons heavy whipping cream as needed to get the buttercream to a piping consistency.
Assembly
- Add one cake layer to a cake stand. Pipe a border of buttercream on top of the cake. Add half of the coconut filling into the middle of the cake. Spread the filling out to the buttercream border evenly.
- Add the second cake layer, and repeat the same steps. Then add the final cake layer. Reserve 1 cup buttercream for decorating, then spread the rest of the buttercream on the top and sides of the cake.
- Add coconut flakes all over the sides of the cake. Pipe the reserved buttercream on top of the cake, and add Raffaello truffle to the top.
- Store leftovers in the refrigerator in an airtight container for up to 3 days.
Notes
- Don't have cake flour? You can make your own with all purpose flour and cornstarch! Measure out 3 cups all purpose flour. Remove 6 tablespoons flour and replace with 6 tablespoons cornstarch. Whisk together.
- Substitute buttermilk with 1 ½ cups whole milk and 1 ½ tablespoons vinegar or lemon juice. Mix together and let sit for 10 minutes before using.
- You can make the coconut cream filling a day before. Store it in the refrigerator overnight.
- Covering the sides of the cake with coconut can be a messy step. Refrigerate the cake for a few minutes before adding the coconut flakes. This helps the frosting be a little less sticky.
Did you try this recipe? Comment below to let me know ☺️