Jump to Recipe
This Ferrero Raffaello cake recipe is super moist and the perfect combination of almond and coconut. If you love the candy, you’ll love the cake!
Just like its close sibling the Ferrero Rocher Cake, this cake doesn’t lack creativity. If you’ve ever had tried Ferrero Raffaello Chocolates, you can already expect what this cake has in store for you. It’s not only super moist, but it also tastes just like the famous coconut almond candy in every bite.
With the flaky, snow-like coconut on the outside, it’s the perfect candidate for wintertime baking. At the same time, the light flavors make it perfect year-round. After all, when is there a bad time for a slice of coconut cake?
P.S. If you want to go the mile and make the candy yourself too, check out our Ferrero Raffaello Candy Recipe.
What is in a Ferrero Raffaello?
If you’ve never tried a Ferrero Raffaello before (bless your heart!), the flavor profile is made up of a combination of almond, coconut, and creamy white chocolate. The truffle also contains a crispy cookie wafer on the inside, making its texture just as addicting as its taste. All in all, a candy worth turning into a cake!
How to Make Ferrero Raffaello Cake
Despite its appearance, making Ferrero Raffaello cake is actually quite simple. Below, find a brief overview of the recipe before you get to baking.
- Make the Sponge Cake: Preheat the oven. While it’s warming up, use a hand mixer or stand mixer to beat the eggs, almond extract, and sugar until it triples in size. Next, use a spatula to fold in the flour.
- Bake the Sponge Cake: Pour the batter into a greased 9-inch cake pan and bake it for 30 minutes.
- Make the Raffaello Cake Cream: Using a stand mixer or hand mixer, beat the cream cheese, butter, and sweetened condensed milk. Next, add in the coconut flakes and dried milk and beat to combine.
- Soak the Cake Layers: In a small bowl, combine the milk with sweetened condensed milk to create the soaking cream. Next, slice the cooled cake into three even layers using a serrated bread knife. Using a spoon or pastry brush, smother each cake layer in the soaking cream.
- Frost and Top the Cake Layers: Frost one of the cake layers with the cake cream and top it with the crushed almonds and wafers. Repeat with the other layer, saving the layer with the round top for the very top layer. Frost the outside of the cake with the remaining cake cream and top with the Ferrero Raffaello candies and coconut flakes.
- Let the Cake Set: Store the cake in an airtight cake container overnight to set and allow the flavors to develop. Slice and enjoy!
Tips & Tricks
Below, find a handful of tips and tricks to help you make the perfect Ferrero Raffaello cake.
- Indulge with sweetened coconut flakes. If you have an out-of-control sweet tooth, opt for sweetened coconut flakes over unsweetened ones.
- Use softened butter and cream cheese. Leave the butter and cream cheese out at room temperature for 30 minutes to soften them and make them easier to work with.
- Use ground almond. Instead of using roasted almond slivers, sprinkle on ground almond meal instead if you like a finer texture and consistency.
- Allow the cake to set overnight. Allowing the cake to set overnight brings out the best flavor and texture. It’s worth the wait!
Storing Ferrero Raffaello Cake
- Refrigerator: Keep the leftover cake stored in an airtight container in the fridge for up to a week. If you have a cake container, it will work best in terms of protecting the shape of the cake.
- Freezer: You can freeze the entire cake 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 Ferrero Raffaello 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?
You can opt for salted butter over unsalted if you’d like. It will add a nice salty touch to the cream, which may totally be up your alley.
Should I use sweetened or unsweetened coconut flakes?
You can use either sweetened or unsweetened coconut flakes. It comes down to how aggressive your sweet tooth is!
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 should keep the cake and leftovers refrigerated.
Other Decadent Cakes To Try
- Zebra Cake Recipe – Festive marble cake
- Rainbow Fruit Cake – Classic fruit cake
- Dulce De Leche Cake – Rich caramel cake
- Honey Walnut Poppy Seed Cake – Hearty spiced cake
Recipe
Ferrero Raffaello Cake Recipe
Print Pin
Servings
12 servings
Prep Time 1 hour hr
Cook Time 40 minutes mins
Total Time 1 hour hr 40 minutes mins
Recipe contributed by: Natalya Drozhzhin
This Ferrero Raffaello cake recipe is super moist and the perfect combination of almond and coconut. If you love the candy, you'll love the cake!
Ingredients
Ferrero Raffaello Cake Cream
- 16 oz cream cheese room temperature
- 1 cup unsalted butter softened
- 10 oz condensed milk
- 1/2 cup coconut flakes
- 1/4 cup instant dry milk
Cake Layer Filing
- 1/2 cup milk for soaking the cake
- 2 tbsp condensed milk for soaking the cake
- 1 cup crushed toasted almonds
- 1/2 cup crushed vanilla wafers
Decorating the Cake
- 1 cup coconut flakes
- 12 Ferrero Raffaello candies
US Units – Metric
Instructions
Cake
Preheat the oven to 350°F. Using a stand mixer or hand mixer, beat the eggs, almond extract, and sugar until it triples in volume.
Using a spatula, fold in the flour by thirds just until it's combined. Be extra careful not to over mix it batter, or the cake will lose its fluffiness.
Place the batter into a greased 9-inch pan and bake it for 30 minutes. To check doneness, stick a toothpick into the center of the cake. If it comes out clean, it's ready.
Ferrero Raffaello Cake Cream
Using a stand mixer or hand mixer, beat the softened cream cheese and butter with the sweetened condensed milk. Next, add the coconut flakes and dry milk and beat until well combined.
Assembling the Cake
In a small bowl, combine the milk and sweetened condensed milk to make the soaking cream. Set aside. Slice the baked cake into three, even layers.
Using a pastry brush or spoon, spread each cake layer with a bit of the soaking cream.
Frost one of the bottom cake layers with the cake cream, followed by a layer of crushed almonds and wafers. Repeat with the middle layer. Stack the two frosted cake layers on top of one another. Top with the unfrosted top layer.
Decorate the outside and top of the cake with the remaining cake cream, Ferrero Raffaello candies, and coconut flakes.
Store the cake in an airtight cake container overnight to set and allow the flavors to develop. Slice and enjoy!
Nutrition Facts
Ferrero Raffaello Cake Recipe
Amount Per Serving
Calories 651 Calories from Fat 423
% Daily Value*
Fat 47g72%
Saturated Fat 26g130%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 13g
Cholesterol 163mg54%
Sodium 221mg9%
Potassium 386mg11%
Carbohydrates 49g16%
Fiber 3g12%
Sugar 37g41%
Protein 12g24%
Vitamin A 1193IU24%
Vitamin C 1mg1%
Calcium 200mg20%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Posted December 19, 2021
About Author
NoshMar 2, 2024 Thank you for the recipe, cake was very soft and delicious. After reading some of the comments about the cake being dense , I used self raising flour instead of plain flour and didn't worry much about folding the flour either and mu cake turned out to be very light and soft.
Natalya DrozhzhinMar 4, 2024 Thanks for sharing Nosh, I'm so glad you loved the cake!
Naeem CassimJan 22, 2024 Thank you for the recipe , daughter found it and we baked it for my wife’s birthday , we did bake the sponge in two smaller height pans and reduced cooking time to 20 mins , was still awesome and happy wife approved of it , nailed it
Natalya DrozhzhinJan 22, 2024 How sweet to bake a cake for your wife! I'm happy to hear it was a success!
TarynOct 18, 2023 Hi, I’m the layering you mention “crushed almonds”, but the pictures look like slivered almonds. What did you use? Thanks
Natalya DrozhzhinOct 18, 2023 Hi Taryn, Either crushed or silvered almonds work!
Adrian Arteche SimmonsSep 2, 2023 I made this cake for the first time, although I had to do it twice. The first time, I overmixed the flour so the cake was dense and small, I repeated it and it came out great, super fluffy. Thanks for the recipe!.
Natalya DrozhzhinSep 4, 2023 Hey Adrian, Thanks for giving it a try- twice! I'm so glad you enjoyed the results.
AlexAug 19, 2023 Can powder milk can be replaced with something else, pls?
- See AlsoEasy Low Carb Cream Cheese Frosting Recipe - Sugar Free Too!Polish Pierogies: Step-By-Step Recipe with PhotographsAmazing Mom's Cream Horns (The Best Recipe on the Web!)30 Party Appetizer Recipes Your Guests Will Love
Natalya DrozhzhinAug 21, 2023 Hi Alex, I have not tried anything other than instant powdered milk. If you do experiment, please let us know.
EJun 2, 2023 Your recipe is false. I tried it 3 times and it never came out right. I have never heard of folding in flour? I mean folding in egg whites sure but there is no way this recipe is accurate. Why would you post this? I mean the sponge cake is all wrong. Slicing a nine inch pan cake with that amount of ingredients? Like come on. Be honest please. It is very frustrating that you would post this as a real legitimate recipe when it is completely wrong.
Natalya DrozhzhinJun 3, 2023 Hi E, to fold in an ingredient such as flour means to gently mix it in, usually with a rubber spatula. I'm sorry that the recipe hasn't turned out for you, but this doesn't mean it's false. If you could further explain what step is going wrong for you I'd be happy to help troubleshoot. If not, take care!
SDFeb 26, 2023 Is it possible to make cupcakes with this recipe?
Natalya DrozhzhinFeb 27, 2023 Hi there, I think you can definitely make cupcakes with this recipe. I have not tried it before and I imagine you may have to adjust the cook time slightly. If you give it a try, I would LOVE to know the outcome! Wishing you the best luck!
Franco BranchiniNov 29, 2022 My cake rose nicely but after I took it out of the oven and set it on the counter to cool it collapsed. It was a very dense cake. Any ideas on what I might have done wrong. It seems like it would be a lovely cake if the texture was correct.
Natalya DrozhzhinNov 29, 2022 Hi there Franco, I am sorry to hear the cake collapsed. There can be a few different reasons as to why that happened. The eggs, sugar and almond extract may have been under beat. The mixture should have tripled in size. There is also folding in the flour. You need to make sure not to lose the "fluffiness" of the egg mixture while carefully folding in the flour a little bit at a time. I hope you give this cake another try. It seems like you just about got it down. I hope this clears things up. Thank you for reaching out! Happy holidays!
AnnaJun 25, 2022 Would o be able to use almond flour as a substitute? (I’m gluten free)
Natalya DrozhzhinJun 25, 2022 Hi Anna- I haven't tested this recipe with any flour substitutes, so I'm not sure how almond flour would work. If you give it a try, please let us know how it turns out!
Jennifer WillsMar 10, 2022 The cake tasted really well, my kids loved eating it. Ferrero Raffaello Cake Cream is a must try by all. Something new and a tasty dessert to try and serve.
Natalya DrozhzhinMar 10, 2022 Thank you for the feedback, Jennifer. Glad your family enjoyed this sweet treat!
patyDec 31, 2021 I’ve just made the cake and it tastes delicious.
However, the texture of the texture of the cake cream was super runny.
Now that I’m cheking the ingredients and the “tips and tricks”, you mention extra cold whipped cream, but it is not listed on the cake cream part.
Where, how and how much cold whipping cream should be added in the recipe?KatieJan 9, 2022 Mine came out runny too, I've no idea how others are fine...? I've followed the recipe to the T..
Natalya DrozhzhinJan 9, 2022 Hi Katie - I'm sorry to hear that! Did you whip the cream on high with an electric mixer? Also, did you use extra cold heavy whipping cream? Hope I can help you figure out what went wrong.
Natalya DrozhzhinDec 31, 2021 Hi Paty - That tip is actually in there by mistake! So sorry for confusion. The cake cream ingredients are accurate as is. Did you use dry milk versus liquid milk? Hoping I can help you figure out why it turned out runny!
patyJan 1, 2022 Thanks!
I used dry milk but the texture was not ok.
I was delicious still!!!
I will try the raffaello roll next!
Happy new year!Natalya DrozhzhinJan 1, 2022 Hmmm - I'm not sure what went wrong! I'm sorry the texture wasn't on point. That said, I can't wait for you to try the roll. Here's to a great 2022, friend!
DorotaDec 24, 2021 HI Natalya,can I replace regular cream cheese with whipped cream cheese?I have one of each in fridge and I just wonder if it will work.
Thank youNatalya DrozhzhinDec 24, 2021 Hi Dorota - Thanks for reaching out! Whipped cream cheese should work just fine. At the end of the day, the cream cheese will get whipped either way. Hope this helps and you enjoy the cake!
Natalya MalchikDec 22, 2021 Hi Natalya,
My name is Natalya also 😁, your cake looking good and yummy 😋! I would like to know what exactly vanilla wafers did you use, because I’m confused which one I should buy. Could you tell a brand name?Natalya DrozhzhinDec 22, 2021 Haha! Love it. From one Natalya to another, I use Bauducco Vanille Wafers. Find a link to purchase them on Amazon here: https://amzn.to/3Fmfk2z.
Hope you love the cake!
NatalyaMar 25, 2022 I made this cake for my American friends for Christmas, everybody loves the cake! Now they asking me to bake for birthday, so what I want to say, cake is very yummy 😋, thank you! 😊
Natalya DrozhzhinMar 26, 2022 Hi Natalya- I'm so glad this cake was such a hit with your friends! Thanks for sharing with us!
Faye RonerDec 21, 2021 Mine didn't come out as pretty as yours but man was it delicious!
Natalya DrozhzhinDec 21, 2021 Hi Faye - That's amazing to hear! It's all about the flavor anyways. Plus I've had a lot of practice (aka messing up!) over the years perfecting the recipe. Happy Holidays, friend!
AllyssaDec 21, 2021 Thank you so much for sharing this amazing ferrero raffaello cake recipe! Will surely have this again! It's really easy to make and it tasted so delicious! Highly recommended!
Natalya DrozhzhinDec 21, 2021 Hi Allyssa - Thanks for the kind words! This is one of my all-time favorite cakes to make during the holiday season. Hope you and yours enjoy it time and time again.
CiciDec 20, 2021 Could the condensed milk be replaced with someting else?
ThanksNatalya DrozhzhinDec 20, 2021 Hi Cici - I've never actually used anything but sweetened condensed milk, so I'm not entirely sure. If you try something else, let me know how it works out!
NathalieJan 25, 2021 Hello!
This cake was amazing! However I did have one issue and that was with the cream cheese frosting. It tasted a lot like cream cheese instead of blended. Is there anything else I can do in order to avoid this next time? I was thinking of adding some confectioner's sugar.
Thanks for this great recipe!!Natalya DrozhzhinJan 26, 2021 Hi, you can add some whipped heavy cream instead of cream cheese. Also, if you add some vanilla or almond extract it will add another layer of flavor. Hope this helps.
NathalieJan 29, 2021 Thank you. I have some left over frosting. Can I just re-whip it and add the cream and flavoring to it?
Natalya DrozhzhinJan 30, 2021 Hi, I am not sure what type of frosting you have and how it would affect the flavor. It's hard to make a recommendation without knowing enough detial.
SarahOct 12, 2020 It is a very nice and tasty cake I done it few times and everybody loved that. Now wanted to check and do again but on this site is not showing me the instruction only ingredience. can you help please and just in short write me the instruction so it can work well again. thank you
Natalya DrozhzhinOct 12, 2020 Hey Sarah, on top, right under the recipe name, click on "jump to recipe", it will take you there. Enjoy
FelicitySep 30, 2020 Is it best to refrigerate overnight or leave out?
Natalya DrozhzhinSep 30, 2020 Hey Felicity, I would suggest refrigerating.
EdithSep 24, 2020 Hi Natalie, can I use coconut flour to sponge cake?
Natalya DrozhzhinSep 24, 2020 Hey Edith, the texture of this cake would not be the same with coconut flour. This recipe is amazing, hope you give it a try!
EdithSep 25, 2020 Your receipt is amazing! Thanks Natalya 👍❤️
Natalya DrozhzhinSep 26, 2020 Edith, so glad to hear this! Thanks for sharing
KataAug 27, 2020 Hey Natalya,
I love your recipe, and can't wait to make it for my boyfriend's birthday in a few days. However I am a bit confused about the 'Vanilla Wafers'. I looked it up on Google, and now have the feeling, that what we call 'Vanilla Wafers' here in Hungary is a utterly different thing that you might have used. And I think that we don't really have your kind of wafers here. Can you help me out? What exactly is the product that you used? According to my Google search it might be some kind of store-bought buttery cookie, under the brand name of 'Nilla', am I right?
Thank you for your answer in advance!oksanaSep 16, 2022 3/4 flour. does that mean 3 or 4 cups? because its very runny if just 3/4th
Natalya DrozhzhinSep 16, 2022 Hey Oksana- 3/4 cup is correct. When you beat the eggs long enough, the dough will get fluffy. I hope this helps!
Natalya DrozhzhinAug 27, 2020 Hey Kata, you can skip out on the wafer, its there for the crunch. But if you find any wafer, it would work.
TheresaJun 14, 2021 In Europe they are called waffle /wafle & can be bought in vanilla or hazlenut flavoured fillings. I recently bought some in a chinese supermarket. Great recipes🥮
Natalya DrozhzhinJun 14, 2021 Thank you for that tip, Theresa!
Antoinette PortelliJul 29, 2020 can i put less sugar? i am seeing that 1 cup sugar to 3/4 cup flour it will come too sweet?
Natalya DrozhzhinJul 29, 2020 Hey dear, you can add a little less sugar but it does add to the fluffiness of eggs so try to reduce it by only a little.
AntoinetteJul 29, 2020 How long does it tale to whisk eggs and sugar? Mine doubled in size but stayed yellowish rather than pale like yours when folded with flour
Natalya DrozhzhinJul 29, 2020 I think eggs play a roll in the color, taste should stay the same.
Thayyiba NazrinJul 22, 2020 Hi.. It looks amazing.. one question.. for instant milk powder , can i use the normal milk powder ? Is that same ? Also can we make the cake base without baking powder and baking soda for other cakes as well?
Natalya DrozhzhinJul 22, 2020 Hey, the cake base doesn't need baking powder or soda. Instant milk adds a nice flavoring to the cake, regular milk wouldn't give it same kind of flavor.
ReshmaJun 20, 2020 Don’t you add baking pwdr in to this
Natalya DrozhzhinJun 22, 2020 Hey Reshma, all the recipe ingredietns are listed, you don't need baking powder. Eggs really make this dough all fluffy.
OlyaApr 9, 2020 Can you mix 'Heavy Whipped Cream' with:
1 cup Unsalted Butter softened
10 oz Condensed Milk
1/2 cup Coconut Flakes
1/4 cup Instant Dry Milk(Instead of the cream cheese)?
Natalya DrozhzhinApr 9, 2020 Yes, it will be a different cream but it will work as well.
AlanaMar 25, 2020 My cake definitely does not look like yours lol. I triple checked the ingredients and instructions and really can't find where I went wrong. My cake is flat and holey (mini bubbles) Please help!
Natalya DrozhzhinMar 25, 2020 Hey Alana, Its really hard to say because it could be several things. If it's flat, I think the eggs were not whisked long enough. Or when you add flour the dough was not carefully mixed and lots the airy bubbles. Did it not rise?
AnnaOct 10, 2021 Hi Natalya! I made this and it rose twice its size in the oven and then when I took it out it flatten to its original size. What do you think I did wrong? I thought I whisked the eggs and sugar a really long time and it became white. You think I should have had it longer or that my temperature was to low?
Sincerely,
AnnaNatalya DrozhzhinOct 11, 2021 Hey Anna, if it dropped after baking, it's most likely underbaked. Hope this helps.
AlanaMar 25, 2020 I remade it beating the eggs longer and it definitely came out better. Thanks for responding. Cant wait to try it.
Natalya DrozhzhinMar 25, 2020 OK, I am glad it worked better the second time around. 🙂
Shemau Idris HarunaMar 16, 2020 Hi
Cake looks amazing.
Can I use another flavor instead of almond extract ?
Thank you !Natalya DrozhzhinMar 16, 2020 Hey dear, coconut extract would be really great addition or skip it all together.
NatalieMar 12, 2020 Hi
This cake looks amazing & can’t wait to make it.
Just 1 question could I make the sponge & freeze it & then cream it at another time?Natalya DrozhzhinMar 12, 2020 Hey Natalie, you definitely can freeze it for later. Just keep it in a sealed container.
YuliyaMar 8, 2020 Quick question..the instant dry milk..do i just add the powder in like that? Or i dissolve the powder first and then add the dissolved milk in the cream?
Natalya DrozhzhinMar 9, 2020 Hey Yuliya, Just add the powder and it will add some flavor to the cream.
YuliyaMar 12, 2020 Thank you so much..and for replying so quick!
