Granny’s Boozy Raffaello Cake with White Chocolate & Advocaat


My Granny’s delectable Boozy Raffaello Cake with a decadent Coconut, White Chocolate and Advocaat Liqueur Cream Filling! An easy-to-make, showstopping cake for the Christmas Season! 

 

Best Raffaello Cake decorated with cream and toasted coconut on a cake stand

Try my Granny’s Secret Recipe for the Best Raffaello Cake EVER!

Granny’s Cakes in general and this Boozy Raffaello Cake with White Chocolate & Advocaat Liqueur in particular, were what made me fall in love with baking years ago!

Whenever she would have us over for ” Kaffee and Kuchen”  we would look forward to her cakes for days. Depending on the occasion she would either bake her ” casual ”  Chocolate Red Wine Cake with Pears or something fancy, like this showstopping Raffaello Cake.

The secret to this Raffaello Cake Recipe is the Coconut, White Chocolate, and Advocaat Liqueur Cream Filling!

These flavors go so incredibly well together and the Raffaello Cake ends up tasting like the delicious filling of a Ferrero Raffaello Chocolate!

Even better – because there’s also that slightly boozy and vanilla-y aftertaste from the Advocaat  Liqueur! For those of you who are not familiar with Advocaat or the advocaat of the devil, as we call it: It is a creamy liqueur made from egg yolks, sugar, brandy, and vanilla.

Germans put it in a lot of their desserts and bakes. And drizzle it on top of them when eating it. You see, we LOVE it! You can buy it at your liqueur store or just make it yourself. If you decide to make your own you can head over to my German Egg Liqueur / Advocaat Liqueur Recipe. It’s really easy!

Raffaello Cake with White Cocolate and Advocaat Liqueur on a cake stand with one slice cut

How to make the best Raffaello Cake:

The Boozy Raffaello Cake filling is made without gelatine – the best thing about this Raffaello cake recipe if you ask me.

To make sure that the coconut white chocolate cream is firm enough, we add lots of unsweetened coconut and fresh cake crumbs to the white chocolate cream.

Yes, cake crumbs! This might sound unusual but trust me, this is how granny made it, and granny knows best.

You basically cut the sponge in three even layers and crumble one of the layers into the filling. Obviously, the ugliest one, which is often the middle or the top layer!

This Raffaello Cake is a rustic granny – bake after all. But don’t worry, the filling will not look lumpy and the mouth-feel will be smooth.

Boozy Raffaello Cake with Coconut White Chocolate and Advocaat Cream side view

The sponge layers of Granny’s Boozy Raffaello Cake need to be soaked properly so don’t skimp on the soaking liquid. I like to mix some orange juice with rum or amaretto … and sometimes even a splash of advocaat!

a slice of Raffaello Cake on a green plate

I really hope you give my Granny’s Best Raffaello Cake recipe a shot! I am sure you are gonna love every bite of it!

I like to bake this cake around Christmas as is has this winter-wonderland look to it! The comforting vanilla and coconut flavours are just what I crave when it is cold outside! Paired with a nice cup of coffee or my new favourite – maple cappuccino – sheer bliss!

Did you make and love this Raffaello Cake recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!

Raffaello Cake with White Cocolate and Advocaat Liqueur
5 from 1 vote
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Granny's Boozy Raffaello Cake

My Granny’s delectable Boozy Raffaello Cake with a decadent Coconut, White Chocolate and Advocaat Liqueur Filling! An easy-to-make, showstopping cake for Christmas Season! Today I share her secret recipe with you! 

Course cake, Dessert
Cuisine German
Keyword best Raffaello cake recipe, Raffaello Cake, white chocolate coconut cake
Prep Time 45 minutes
Cook Time 45 minutes
Resting time 6 hours 40 minutes
Total Time 1 hour 30 minutes
Servings 12 people
Calories 300 kcal
Author Kiki Johnson

Ingredients

For the sponge

  • 6 eggs
  • 1 pinch of salt
  • 3 tbsp sugar
  • 4 tbsp flour
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 tsp baking powder

For the filling

  • 600 ml whipping cream at room temperature
  • 2 packs cream stabilizer /whip it
  • 250 g chopped white chocolate
  • 180 ml advocaat
  • 50 g fresh cake crumbs from the sponge
  • 140 g unsweetened grated coconut

For the soaking liquid

  • 50 ml orange juice
  • 5 tbsp Amaretto or rum

decoration

  • 100 ml whipping cream
  • 100 g grated sweetened coconut alternative: unsweetened

Instructions

  1. Preheat the oven to 180 Celsius or 350 F and prepare a 9-inch springform pan.

  2. Separate eggs and whisk whites with salt and sugar until stiff. Stir in vanilla and egg yolks. Mix flour. cornstarch and baking powder in a bowl and sift on the egg mixture. With a rubber spatula, carefully fold dry into wet ingredients without deflating the dough. Pour into the springform pan and bake for about 45 minutes. Take sponge out of the mold and let cool on a cooling rack. Cut in 3 equal layers and crumble one layer up into fine crumbs. You should have about 50 g of cake crumbs.
  3. Heat the cream until hot but not boiling and pour over the chopped chocolate. Stir to dissolve chocolate and let cool. Whip leftover cream with stabilizer. When cream starts to form peaks add the chocolate cream bit by bit and whip until stiff. Fold in cake crumbs, coconut and advocaat.
  4. Mix all the ingredients for the soaking liquid. Take your bottom layer and put a metal cake ring around it. Brush with 1/2 of the soaking liquid using a silicon brush and spread 1/2 of the cake filling on top. Put the second sponge onto filling and soak again. Spread leftover cream on top of the second layer and put the cake in the fridge over night or for 4 to 6 hours.
  5. Before you serve it, toast the 100 g of sweetened coconut and let cool. Remove metal cake ring from the cake. Whip 100 g of whipping cream and decorate the outside of the cake using a piping bag with the big hole-tip.
  6. Sprinkle toasted coconut on top of the cake and serve or cool until serving.

Recipe Notes

The cake gets better with time! Prepare it a day in advance to make it extra delicious!

For best results, use my recipe for Advocaat Liqueur for the filling. 


14 Comments

  1. EIN DEKOHERZAL IN DEN BERGEN


    MEI de schaut schooooo so fluffig aus;;;
    OBERLECKER ,, und TOLL schauts ah no aus,,,

    hob no an feinen ABEND
    bussale bis bald de BIRGIT

  2. Wow! This is the best cake I’ve ever heard of! What a spectacular combination of flavors and coconut is always a hit with me. Bet this one is a real show stopper. Thanks so much for sharing such a treasured family recipe:)

    • Thank you so much! I bet my Granny will be incredibly flattered to find out that people love her cake so much! She’s one of those humble grannies ..won’t believe me when I tell her how awesome her food is. 🙂
      Cheers,
      Kiki

  3. You decorated this beautifully! I love the white piping going up on the side of the cake. Also, isn’t it surprising that Grandma’s always have boozy recipes that are just to die for?

    • Hi Alyssa! Thanks so much! So happy you like the cake!
      You know what, I guess Grannies have just learned how to have fun in the kitchen 🙂 We should watch and learn 🙂 Cheers, Kiki

  4. This has my grandmother written all over it! She loves any and every dessert with liquor somehow incorporated into it!

    • Haha..yes, grannies and their liquor! I must have inherited that preference from mine though! 🙂 I hope it doesn’t become stronger with age or my grandchildren will catch me pouring a bottle of wodka into my trifle 🙂

  5. That is one beautiful and excellent sounding recipe! I love it. The advocaat and coconut make it extra special.

  6. My favorite part about the holidays are all the family and cultural traditions that are practiced this time of year! This beautiful cake is a great example – I can’t wait to try recreating it in my own kitchen! Maybe it will be come part of my own holiday traditions too.

    <

    • Thanks for your lovely comment Luci! The fact that one’s family traditions can inspire others to make them part of their own holiday traditions is one of the biggest pleasures for a food blogger ! You made my day! Cheers, Kiki

  7. Hallo,

    kann man die Füllung auch mit gelatine machen anstatt den bröseln ? Wenn ja, wie ?

    Liebe Grüße,

    • Hallo Amanda.
      Ich denke, das das schon auch gehen würde. Die Menge an Gelatine, die du dafür brauchst kann ich dir aber nicht genau sagen, da ich das selbst bei diesem Rezept noch nicht probiert habe. Für 500 ml Flüssigkeit nimmt man ja immer 6 Blatt oder ein Pck Gelatinepulver. Das Rezept hat 600 ml Sahne und 180 ml EIerlikör , aber eben auch verfestigende Bestandteile, wie Schokolade. Also ich sage mal 1 Pck bzw 6 Blatt Gelatine als Maximum! Die Gelatine würde ich ganz klassisch erst einweichen, überm Wasserbad auflösen und dann zur steifen Sahne geben. Dazu ein paar EL der fertigen Sahne zum Angleichen in die Gelatinemischung einrühren, und dann zu der restlichen Sahne geben und alles glatt rühren.Nun Schokosahne untermischen. Dann Eierlikör und Kokosraspeln zugeben. Alles im Kühlschrank etwas gelieren lassen bevor du die Torte füllst! Ich hoffe ich konnte dir helfen.
      Vlg Kiki

  8. Pingback: Rotweinkuchen mit Birnen - Omas Geheimrezept | Cinnamon & Coriander

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