This cake is a tribute to the popular coconut and almond confections. It brings together layers of soft almond cake, a rich coconut custard filling, and a silky coconut-almond buttercream. Every bite is full of delicate coconut and nutty almond flavor.
Making a layer cake from scratch is a rewarding project, especially for a celebration. We break down the process into three main parts: baking the cake layers, preparing the custard filling, and whipping up the buttercream. Plan ahead, as the custard and cake layers need time to cool completely.
Why You’ll Love Raffaello Cake
- The Swiss meringue buttercream, made by heating egg whites and sugar before whipping, results in a very stable, smooth frosting that isn’t overly sweet.
- Using both all-purpose and almond flour gives the cake layers a sturdy yet tender crumb, with deep, nutty flavor and extra moisture.
- A piped ‘dam’ of buttercream around the edge of each layer is a simple but effective technique. It creates a barrier that holds the soft custard filling neatly inside the cake.
Raffaello Cake Ingredients
- Almond Flour: Fine, blanched almond flour works best here. It will give your cake a lighter color and a more delicate texture than almond meal.
- Canned Coconut Milk: You need full-fat, unsweetened coconut milk from a can for the custard’s creamy texture. The refrigerated beverage kind is too thin.
- Unsalted Butter: This recipe calls for unsalted butter in both the cake and the buttercream. This lets you control the saltiness of the final dish. Ensure it is properly softened to room temperature.
- Coconut Milk Powder: Find this in the baking or international foods aisle. It adds a concentrated coconut flavor to the buttercream without adding extra liquid, which could alter the texture.
- Raffaello Candies: These are for garnish. If you can’t find them, you can use extra toasted almonds or white chocolate shavings for decoration.
Exact quantities are in the recipe card below.
How to Make Raffaello Cake
Step 1: Bake the Almond Cake Layers
First, prepare your pans and preheat the oven. Combine the dry ingredients in one bowl. In another, cream the butter and sugar, then mix in the eggs and extracts. Alternate adding the dry ingredients and milk to the creamed mixture. Divide the batter into the pans and bake until a toothpick comes out clean, then let them cool completely.
Step 2: Prepare the Coconut Custard
While the cakes cool, make the filling. Gently heat most of the coconut milk. Whisk an egg yolk, sugar, cornstarch, and the remaining coconut milk together. Temper the hot milk into the egg mixture, then return it all to the pot to cook until thick. Strain the custard and chill it until firm.
Step 3: Whip the Coconut Buttercream
This frosting starts with a Swiss meringue. Heat egg whites and sugar together over a pot of simmering water until the sugar dissolves and the mixture is hot. Whip this into a stiff, cool meringue. Then, slowly beat in softened butter until the frosting is smooth, and finish by adding the flavorings.
Step 4: Assemble and Decorate the Cake
Now, build your cake. Place a cake layer down and pipe a border of buttercream. Fill the center with custard and toasted almonds. Repeat with the next layer. After adding the top layer, cover the whole cake in a thin crumb coat and chill. Finish with a final layer of buttercream, press coconut onto the sides, and garnish the top.
Storage Tips for Raffaello Cake
Store the cake in an airtight container in the refrigerator for up to 3 days. For the best flavor and texture, let slices sit at room temperature for about 20-30 minutes before serving. You can also freeze individual, well-wrapped slices for up to one month.
Expert Tips for Raffaello Cake
- It is important that your eggs, butter, and milk are at room temperature to ensure the cake batter mixes properly and has a smooth texture.
- If your buttercream appears curdled or separated, continue beating on medium-high speed. It will come together as the temperature of the butter evens out.
- The egg whites for the buttercream must be heated to a safe internal temperature of 160°F (71°C) to eliminate any risk of foodborne illness.
- Be sure to use full-fat, canned coconut milk for the custard. The kind in a carton will not provide the right richness or set properly.
What to Serve with Raffaello Cake?
This cake is a complete dessert on its own. It pairs well with a simple cup of black coffee or hot tea to balance its sweetness.
Raffaello Cake Recipe FAQs
Can I make parts of this cake ahead of time?
Yes. The cake layers can be baked, cooled, and stored in plastic wrap at room temperature for up to two days. The custard can be made a day ahead and kept in the refrigerator with plastic wrap pressed against the surface.
My buttercream looks curdled. How do I fix it?
Don’t worry, this is a common issue and is usually because the butter was too cold. Just keep the mixer running on medium-high speed, and the buttercream will eventually come together into a smooth consistency. If it looks soupy, the butter may have been too warm. Try chilling the bowl for 10-15 minutes, then beating it again.
Can I make this in 8-inch or 9-inch pans instead?
Yes, but you will get two shorter layers instead of three. The baking time will also be shorter, so start checking for doneness around the 25-minute mark.
Raffaello Cake
Ingredients
For the Almond Cake
- 1 1/2 cups all-purpose flour 180g
- 3/4 cup almond flour 75g
- 2 tsp baking powder
- 3/4 tsp salt
- 3/4 cup unsalted butter room temperature, 170g
- 1 1/2 cups granulated sugar 300g
- 3 large eggs room temperature
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 3/4 cup whole milk room temperature, 180ml
For the Coconut Custard
- 1 cup full-fat canned coconut milk shaken, 240ml
- 3 Tbsp granulated sugar 38g
- 2 Tbsp cornstarch 16g
- 1 large egg yolk
- 1/4 tsp vanilla extract
For the Coconut Buttercream
- 5 large egg whites
- 1 1/2 cups granulated sugar 300g
- 1 1/2 cups unsalted butter cubed and at room temperature, 340g
- 3 Tbsp coconut milk powder
- 1/2 tsp almond extract
For Assembly
- 1/2 cup shredded coconut 60g
- 1/4 cup toasted sliced almonds 25g
- 12 Raffaello candies for garnish
Instructions
- For the cakes, preheat your oven to 350°F (175°C). Grease and flour three 6-inch round cake pans and line the bottoms with parchment paper. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
- In a large bowl with an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each. Mix in the vanilla and almond extracts.
- Reduce the mixer speed to low. Add the flour mixture in three parts, alternating with the milk in two parts, beginning and ending with the flour. Mix just until combined. Divide the batter evenly among the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
- To make the custard, pour 3/4 cup of the coconut milk into a small saucepan and bring to a simmer over medium heat. In a separate bowl, whisk the remaining 1/4 cup coconut milk with the sugar, cornstarch, and egg yolk until smooth. Slowly pour the hot coconut milk into the egg mixture while whisking constantly. Return the entire mixture to the saucepan.
- Cook over medium heat, whisking constantly, until the custard thickens and comes to a boil. Pour the custard through a fine-mesh sieve into a clean bowl. Press plastic wrap directly onto the surface to prevent a skin from forming and refrigerate until completely chilled, at least 2 hours.
- For the buttercream, combine the egg whites and sugar in the heatproof bowl of a stand mixer. Set the bowl over a saucepan of simmering water, creating a double boiler. Whisk constantly until the sugar dissolves and the mixture reaches 160°F (71°C) on an instant-read thermometer.
- Transfer the bowl to your stand mixer fitted with the whisk attachment. Beat on high speed until a stiff, glossy meringue forms and the outside of the bowl is cool to the touch, about 10 minutes. Switch to the paddle attachment. On low speed, add the butter a few cubes at a time. Once all butter is added, mix in the coconut milk powder and almond extract. Continue to mix until smooth.
- To assemble, place one cake layer on a serving plate. Pipe a dam of buttercream around the edge. Spread half of the chilled custard inside the dam and sprinkle with half of the toasted almonds. Top with the second cake layer and repeat. Place the final cake layer on top.
- Apply a thin layer of buttercream over the entire cake for a crumb coat and refrigerate for 20 minutes. Frost the cake with the remaining buttercream. Gently press shredded coconut onto the sides. Pipe dollops on top and garnish each with a Raffaello candy.
