Delicate as a snowflake, this Rafaello cake is sure to enthral your family and friends (and you the cook too, of course). This light 3 tiered sponge cake is sandwiched together with lashings of thick double cream, white chocolate Rafaellos. It’s topped off with shredded coconut and a few more Rafaellos to ensure its the show stealer of any foody gathering.
I think this cake is probably the most requested dessert recipe I’ve ever shared. Actually, it might even be the most requested any kind of recipe I’ve ever tried. As soon as I posted the image of the cake on Instagram a few months ago, I was inundated with comments and messages from people eager to try it out themselves. And even though I was totally ready to share the recipe with anyone and everyone who wanted to know, this blog post has taken me ages to get around to.
It’s kind of crazy to me now that I used to post on this blog on a weekly basis, in fact sometimes even twice a week. It’s like, hey pre-2016 Abida, how come you were so on it with all this tech stuff back then? I knew I’d slow down once I joined the married ladies camp, but I didn’t think I turn into this tortoise. But, it’s a small trade off to marry a pretty cool guy you can bake cakes with (yes, I’m talking about this very cake).
This cake was a result of a baking competition held at my husband’s work several months ago, a la the Bake Off trend that’s inescapable these days. As soon as I heard about it, the competitive swotty school child in me came out and I was like, ‘you have to win‘. No two ways about it. And because he’d never baked before, I stepped in as the cake-baking Sensei.
So it ensued, as a true underdog movie. We started from the bottom, collecting ideas and ingredients that we put through rigorous testing. You should have seen the first attempt at a Rafaello cake. It was kind of squidgy and mushy, filled with Mascarpone cheese before we realised double cream was a much more stable alternative.
The version he ended up submitting to the competition was much more successful. It was a roaring success and won the round, taking my young apprentice into the final. Sadly though, that was where the story ended as the eventual title winner was handed to someone else. My disappointment was quelled only by knowing that the winning prize was a personalised rolling pin (a rolling pin, I know, right??). So there it is, the story of the famed Raffaello cake.
However, as the cake was so popular, I decided to recreate the cake once again and get a fixed recipe so that I could finally share the recipe for my blog.
It is a truly delicious cake. Light and delicate, the white chocolate and coconut complement each other beautifully. And your cake taster will be given a pleasant surprise when every so often they discover a crunchy bite of Rafaello hidden inside blankety soft layers of cream. Give it a go and I assure you, you will savour every moreish bite.
- 225g butter
- 175g caster sugar
- 1 tsp vanilla
- 4 eggs
- 225 self-raising flour
- 2 tsp baking powder
- 2 tbsp milk
- 300 ml double cream whipped
- 1 tsp vanilla
- 1 tbsp icing sugar
- 14 rafaello, crushed
- 300ml double cream
- 2-3 tbsp icing sugar
- 1 tsp vanilla
- 4-8 Rafaellos
- 1/2 cup dessicated coconut (or more if desired)
- Preheat oven to 180C and grease and line baking tins
- Cream together butter and sugar until soft and fluffy
- Add in eggs in at a time, and mix until smooth and well combined. Stir in the milk.
- Sift together the dry ingredients. Slowly incorporate the dry ingredients into the egg and butter mixture, folding gently each time.
- Once the mixture is smooth, distribute equally between three pans (or bake in batches).
- Bake for 20-30 minutes until golden and a skewer inserted into the cake comes out clean. The cake should be springy to the touch and should pull away from the edges.
- Allow the layers to cool while you prepare the filling.
- For the filling, in a bowl, add the double double cream, vanilla and icing sugar. Whisk with an electric beater until stiff and soft peaks form. Do no overbeat. Gently mix through the crushed Rafaellos so they are evenly distributed.
- To make the frosting, whip together the remaining double cream, icing sugar and vanilla. Reserve the Rafaellos.
- To assemble the cake. Place the first cake layer down. Top with half of the Rafaello cream filling. Place the second cake layer and then add the remaining cake filling. Top with the final cake layer.
- Use the frosting mixture to cover the top and sides of the cakes. It should make a light layer that covers the cake. Use a palette knife or cake smoothing tool to spread the frosting evenly.
- Gently sprinkle the coconut over the top and sides of the cake until it makes a light dusting. (I tipped the cake a little and sort of threw it on to the sides.)
- Use a Wilton 1m tip to decorate the top of the cake with 8 small flowers/blobs going around the edge of the cake. Top the flowers with Rafaellos (either whole or a Rafaello cut in half).
- Serve and enjoy.
- The decorating part is up to you. I have tried to explain as best as I could!