If you’re a fan of coconut and white chocolate, the Raffaello Cake is about to become your new favorite dessert. Inspired by the iconic Raffaello candy, this cake combines layers of light, fluffy cake, smooth, creamy filling, and a delightful crunch of toasted almonds, all enveloped in a coconut-covered exterior. It’s a perfect treat for special occasions, holiday celebrations, or whenever you’re craving something truly indulgent. This detailed recipe will guide you through creating this irresistible, melt-in-your-mouth cake that’s sure to impress.
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 4 large eggs (at room temperature)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream (full-fat, for best texture)
- ¼ cup vegetable oil
- ½ cup milk
For the Coconut Cream Filling:
- 1 ½ cups heavy cream (cold)
- 1 cup mascarpone cheese (room temperature)
- ½ cup powdered sugar
- 1 ½ cups shredded unsweetened coconut (plus extra for decoration)
- 1 teaspoon vanilla extract
- 1 tablespoon coconut milk or light cream (optional, for extra smoothness)
- 12-15 whole almonds (toasted, for center filling)
For the Icing and Decoration:
- 1 cup white chocolate chips or chopped white chocolate
- ½ cup coconut milk or heavy cream (for melting the chocolate)
- 1 ½ cups shredded coconut (for coating)
- A few whole almonds (for garnish)
Instructions:
1. Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch (20 cm) round cake pans, or line the bottoms with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk the eggs and sugar together until light and fluffy, about 3-5 minutes. Add the vanilla extract and mix to combine.
- Gradually mix in the sour cream and vegetable oil, followed by the milk. Stir until smooth.
- Slowly add the dry ingredients to the wet ingredients, mixing gently until just combined.
- Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
2. Make the Coconut Cream Filling:
- In a large bowl, beat the cold heavy cream with a hand mixer or stand mixer until stiff peaks form (be careful not to overwhip).
- In a separate bowl, whisk the mascarpone cheese and powdered sugar together until smooth.
- Gently fold the whipped cream into the mascarpone mixture until combined.
- Add the shredded coconut and vanilla extract, mixing gently until evenly distributed.
- If the mixture feels too thick, add a tablespoon of coconut milk or light cream to loosen it up slightly. The consistency should be thick but spreadable.
- Toast the almonds in a dry skillet over medium heat for 5-7 minutes, or until golden brown. Let them cool completely.
3. Assemble the Raffaello Cake:
- Once the cakes are fully cooled, carefully slice each cake in half horizontally to create four layers. If needed, trim the tops of the cakes to make them level.
- Place the first layer of cake on a serving platter and spread a generous layer of the coconut cream filling on top.
- Place a toasted almond in the center of the cream filling, pressing it slightly into the filling.
- Repeat the process with the next two layers of cake and cream, ensuring each layer is well-coated and the almonds are centered in the cream.
- Place the final layer of cake on top.
4. Prepare the Icing:
- In a small saucepan, heat the coconut milk (or heavy cream) over low heat until warm. Add the white chocolate chips and stir until the chocolate has melted and the mixture is smooth.
- Let the white chocolate icing cool slightly before pouring it over the top of the cake, allowing it to drip down the sides. Spread it evenly using a spatula if necessary.
5. Decorate the Cake:
- While the icing is still soft, coat the sides and top of the cake with shredded coconut. Gently press the coconut into the icing to ensure it sticks well.
- Garnish the top of the cake with a few whole toasted almonds for an elegant touch.
6. Chill and Serve:
- Refrigerate the Raffaello Cake for at least 2 hours (preferably overnight) to allow the layers to set and the flavors to meld together.
- Before serving, let the cake sit at room temperature for 15-20 minutes for the best texture.
Tips and Variations:
- Cake Layers: If you want an even fluffier cake, you can separate the eggs and beat the egg whites until stiff peaks form, then gently fold them into the batter for added lightness.
- Substitute for Mascarpone: If you can’t find mascarpone cheese, you can substitute it with cream cheese for a slightly tangier filling.
- Extra Coconut Flavor: For an added coconut punch, you can replace the milk in the cake batter with coconut milk or add a few tablespoons of coconut extract to the filling.
- Decorating Ideas: You can also add a drizzle of melted white chocolate on top of the coconut for a more decorative effect, or sprinkle toasted coconut flakes on top for added texture.
Why You’ll Love Raffaello Cake:
The Raffaello Cake is the ultimate dessert for anyone who loves the flavors of coconut and white chocolate. The layers of soft, airy cake pair perfectly with the creamy coconut filling, while the toasted almonds add a delightful crunch. The coconut coating adds a beautiful texture, making each bite a delightful combination of smooth and crispy. Whether you’re making it for a birthday, holiday, or just because, this cake is sure to wow anyone who tastes it.
The lightness of the cake and richness of the filling make this dessert feel indulgent without being overwhelmingly heavy. It’s the perfect balance of sweet and creamy, with a satisfying crunch from the almonds—making it a truly luxurious dessert for any occasion. Give it a try, and watch how this decadent treat steals the spotlight!
