Raffaello no bake cake recipe is inspired by the famous Ferrero Rocher treat, and let me tell you—it’s just as irresistible. If you love coconut (or Raffaello chocolates), this is your new go-to dessert.
If you are coconut fan or Raffaello chocolate fan this recipe is for you. It is so delicious, you should try it.
While it’s delicious on the day you make it, the flavors get even better the next day—so it’s the perfect make-ahead dessert for any holiday or gathering. This cake is a great addition to my holiday desserts like my Romanian Crescent Butter Cookies - Cornulete vanilate and Blue Meringues.
Why You’ll Love This Recipe
What makes this cake extra special? It’s the combination of rich, homemade caramel, creamy vanilla pudding, and the softness of biscuits, all topped with light whipped cream and a generous sprinkle of shredded coconut. Trust me, this cake is pure bliss.
Plus, it’s the perfect make-ahead dessert for any occasion, especially when you need something elegant and crowd-pleasing for the holidays or a special gathering. The best part? It tastes even better the next day, once all the flavors have had time to meld together.
Ingredients
One of the secrets behind the flavor comes from a childhood favorite of mine—Dr. Oetker’s Original Vanilla Pudding, which I brought with me from Europe. It’s so nostalgic and adds that perfect vanilla touch that really makes this cake stand out.
Vanilla Cream
- Whole Milk: Provides a creamy base for the pudding, contributing to its smooth texture.
- Dr. Oetker Vanilla Pudding: Thickens the milk and adds rich vanilla flavor and creamy consistency.
- Sugar: Sweetens the pudding and balances the richness of the butter and milk.
- Unsalted Butter: Adds richness and smoothness to the pudding, enhancing its creamy texture.
Caramel
- Sweetened Condensed Milk: Serves as the base for the caramel, creating a thick and sweet caramel flavor.
Whipped Cream
- Heavy Cream: Creates a fluffy texture when whipped, balancing the richness of the other layers.
- Powdered Sugar: Sweetens and stabilizes the whipped cream, helping it hold its shape.
Assembly
- Biscuits (Plain): Adds a soft layer, providing structure to the cake.
- Shredded Coconut: Adds a chewy texture and sweet coconut flavor for decoration and taste.
- Hazelnuts (for Decoration): Provide a crunchy texture and nutty flavor, adding elegance to the cake.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
Keep in mind, if you swap out some ingredients, the flavor might not be quite the same as the original version of this cake.
Substitutions:
- Vanilla pudding: Swap with white chocolate or coconut pudding for a different twist.
- Biscuits: Use graham crackers, digestive biscuits, or ladyfingers for a different base.
- Whipped cream: Try coconut whipped cream for a dairy-free option with extra coconut flavor.
- Condensed milk caramel: Use store-bought dulce de leche for a quicker option.
- Hazelnuts: Substitute with almonds or skip for a nut-free version.
Variations:
- Chocolate drizzle: Add a light white chocolate or milk chocolate drizzle over the top.
- Berry layer: Add a thin layer of raspberries or strawberries between the cream layers.
- Coconut overload: Mix shredded coconut into the pudding or whipped cream for even more flavor.
- Crumbled wafers: Sprinkle crumbled vanilla wafers over the cake along with shredded coconut for an extra layer of texture and flavor.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How to make Raffaello No Bake Cake
Step 1. Make Vanilla Cream
- In a saucepan, whisk together the milk, vanilla pudding mix, and sugar.
- Cook over low heat, stirring constantly, until it thickens (follow package instructions).
- Cover with plastic wrap to prevent a skin from forming on top.
- Let it cool completely, then mix in the softened butter until smooth and fluffy.
Step 2. Make Caramel
- Place an unopened can of sweetened condensed milk in a saucepan and cover it with hot water.
- Simmer on low heat for 3 hours, making sure the can stays fully submerged the whole time.
- If the water level drops below the can, add more hot water to keep it fully covered for the entire 3 hours.
- Carefully remove the can, let it cool to room temperature, then open it to reveal the caramel. It should be a thick version of the store-bought caramel.
Step 3. Make Whipped Cream
- In a mixing bowl, beat cold heavy cream until soft peaks form.
- Add powdered sugar and continue beating until stiff peaks form.
Step 4. Assemble the cake
- In a 10x14 inch tray, layer biscuits to cover the bottom. Spread a layer of caramel on top.
- Add a second layer of biscuits and cover with vanilla cream.
- Add a third layer of biscuits and finish with a thick layer of whipped cream.
- Sprinkle generously with shredded coconut.
- Decorate with roasted hazelnuts on top for a pretty finish.
Step 5. Chill the cake in the fridge
- It's best served the next day once the flavors have had time to come together.
Tips for Success
- Make Ahead for Best Flavor: This cake is best made a day or two ahead. Let it sit overnight in the fridge so all the flavors can develop and meld together for the most delicious result.
- Be Careful with the Caramel: When making your caramel from the condensed milk, make sure the can is always submerged in water during the simmering process. This prevents the can from bursting.
- Use Cold Cream: For the best whipped cream, make sure your cream is really cold when you start whipping it. This will help it reach stiff peaks and give you that perfect texture!
- Biscuits Variety: You can use any plain biscuits, but if you want a more indulgent flavor, you could try a slightly sweet variety. Just make sure they are sturdy enough to hold up in the layers.
Common Questions
Yes, store-bought caramel works fine if you’re short on time, but homemade adds more flavor. Just be sure your store-bought caramel is thick enough to hold the cake layers together.
Add a tablespoon of cornstarch while whipping to help it hold its shape longer.
Yes, you can add other vanilla pudding brands.
Storage
This cake keeps wonderfully in the fridge for up to 3 days, and the flavors only get better the longer it sits! Make sure to cover it well with plastic wrap or store it in an airtight container to keep it fresh. Avoid freezing this cake, as the texture can change once it thaws, especially the whipped cream and caramel layers.
Recipe
Raffaello no bake cake inspired by Raffaello from Ferrero Rocher
Equipment
Ingredients
Vanilla Cream:
- 1 L whole milk
- 2 packs Dr. Oetker Vanilla Pudding
- ¼ cup sugar
- 135 g unsalted butter softened
Caramel:
- 1 can 345g sweetened condensed milk
Whipped Cream:
- 500 ml heavy cream
- ¼ cup powdered sugar
For Assembly:
- 2 packs plain biscuits
- 100 g shredded coconut
- 30 hazelnuts roasted (for decoration)
- ¼ cup powdered sugar for sweetening the whipped cream
Instructions
Cream
- In a saucepan, whisk together the milk, vanilla pudding mix, and sugar.
- Cook over medium heat, stirring constantly, until it thickens (follow package instructions).
- Let it cool completely, then mix in the softened butter until smooth and fluffy.
Caramel
- Place an unopened can of sweetened condensed milk in a saucepan and cover it with hot water.
- Simmer on low heat for 3 hours, making sure the can stays fully submerged the whole time.
- Carefully remove the can, let it cool to room temperature.
- Open the can and remove caramel.
Wiped cream
- In a mixing bowl, beat cold heavy cream until soft peaks form.
- Add powdered sugar and continue beating until stiff peaks form.
Assemble the cake
- In a 10x14 inch tray, layer biscuits to cover the bottom. Spread a layer of caramel on top.
- Add a second layer of biscuits and cover with vanilla cream.
- Add a third layer of biscuits and finish with a thick layer of whipped cream.
- Sprinkle generously with shredded coconut.
- Decorate with roasted hazelnuts on top for a pretty finish.
- Chill the cake in the fridge—it's best served the next day once the flavors have had time to come together.
Notes
Thank you for visiting my blog, commenting, trying my recipes and sharing them on Facebook, Twitter and Pinterest. I appreciate the love.
Alexa's Cuisine
Thank you Bavneet. It is so easy to make, not very sweet and soooo tasty that I am thinking of it until is done.
Chef IBPA
Simple and i like the choice of your ingredients.