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Ferrero Raffaello Cake Recipe

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3.9 from 11 reviews

  • Author: Eliza
  • Total Time: 1 hour 20 minutes
  • Yield: 15 servings

Description

This Ferrero Raffaello Cake is a delicate and luscious dessert inspired by the famous coconut-almond Raffaello truffles. Featuring a moist almond-flavored cake layered with rich coconut cream filling and finished with a smooth coconut buttercream, this cake is topped with sweet coconut flakes and Raffaello truffles for an elegant presentation. Perfect for special occasions or as a luxurious treat, it offers a harmonious balance of coconut and almond flavors in every bite.

Ingredients

Coconut Cream Filling

  • 1 cup coconut milk (canned)
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons cornstarch
  • 1 large egg yolk

Almond Cake

  • 3 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (room temperature)
  • 1/2 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
  • 1/4 teaspoon salt
  • 2-3 tablespoons heavy whipping cream

Decoration

  • 1 cup sweetened coconut flakes
  • 6 Raffaello truffles

Instructions

  1. Coconut Cream Filling: In a large saucepan, combine coconut milk, sugar, vanilla extract, salt, and cornstarch. Whisk over medium heat until the mixture is smooth and dissolved. Heat the mixture until it begins to boil, then whisk constantly for about 3 minutes until thickened. Gradually add the egg yolk while whisking constantly, continue whisking for one more minute, then remove from heat. Transfer to a bowl, cover with plastic wrap directly on the surface, and allow to cool to room temperature.
  2. Prepare Almond Cake Pans: Preheat the oven to 325°F (165°C). Line the bottoms of three 6-inch cake pans or two 8-inch pans with parchment paper and grease the sides to prevent sticking. Set aside.
  3. Mix Dry Ingredients: Sift together cake flour, baking powder, baking soda, and salt in a medium bowl. Set this mixture aside.
  4. Cream Butter, Oil, and Sugar: In a large bowl, beat the room temperature butter, vegetable oil, and granulated sugar together until fully combined and slightly fluffy, about 3 minutes.
  5. Add Egg Whites and Extracts: Add the egg whites one at a time, beating well after each addition to fully incorporate them. Scrape down the bowl as needed. Then add almond and vanilla extracts and mix well.
  6. Combine Batter: Add half of the dry flour mixture into the wet ingredients and mix until almost combined. Pour in the buttermilk and mix well. Finally, add the remaining dry ingredients and mix just until combined to avoid overmixing and a dense cake.
  7. Bake the Cake: Evenly divide the batter among the prepared cake pans. Bake in the preheated oven for 35-38 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool the Cakes: Let the cakes cool in their pans for 10 minutes at room temperature. Run a knife around the edges to loosen, then invert onto a wire rack and cool completely.
  9. Make Coconut Buttercream: Beat 2 cups of butter with 2 cups powdered sugar until smooth. Gradually add the remaining 3 cups powdered sugar and continue mixing until the buttercream is silky. Add coconut extract and salt, then adjust consistency with 2-3 tablespoons heavy whipping cream until the buttercream is pipeable.
  10. Assemble the Cake: Place one cake layer on a cake stand. Pipe a border of buttercream around the edge. Spread half of the coconut cream filling evenly inside the border. Repeat with the second cake layer and remaining coconut filling. Add the last cake layer on top.
  11. Frost and Decorate: Reserve 1 cup of buttercream for piping decorations. Cover the top and sides of the cake with the remaining buttercream. Press sweetened coconut flakes all around the sides of the cake. Using the reserved buttercream, pipe decorative accents on top, then place Raffaello truffles on top as garnish.
  12. Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3 days to maintain freshness.

Notes

  • Ensure all dairy ingredients like butter and buttermilk are at room temperature for better mixing and texture.
  • Do not overmix the cake batter after adding the dry ingredients to keep the cake light and tender.
  • Place plastic wrap directly on the surface of the coconut cream filling while cooling to prevent a skin from forming.
  • The cake pans can be different sizes but adjust bake time accordingly; smaller pans need less time.
  • For best flavor, assemble the cake the same day you bake it or after the coconut filling has completely cooled.
  • Let the cake layers cool completely before frosting to prevent melting the buttercream.
  • If desired, lightly toast the coconut flakes before decorating for added flavor and texture.
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Category: Cake
  • Method: Baking
  • Cuisine: European

Find it online: https://recipekind.com/ferrero-raffaello-cake-recipe/