Coffee-Hazelnut Crunch Yule Log

Elegant, festive, and irresistibly indulgent—this Coffee-Hazelnut Crunch Yule Log (Bûche de Noël) is a masterpiece of flavor and texture. A tender cocoa sponge wraps around layers of creamy coffee buttercream and a luscious hazelnut crunch, then gets frosted and decorated like a snowy woodland log. Whether you’re hosting a holiday dinner or bringing dessert to a party, this cake is guaranteed to steal the spotlight.

Why You’ll Love It

This festive yule log cake is not just pleasing to the eye but also bursting with delightful flavors of coffee, chocolate, and toasted hazelnuts. Its unique combination of textures—soft sponge, creamy filling, and crunchy layers—creates an unforgettable dessert experience. Perfect for celebrations, it’s a show-stopping centerpiece that’s sure to impress your guests.

Ingredients

Gather the following ingredients to make your own Coffee-Hazelnut Crunch Yule Log:

• For the Sponge Cake:
  • 100 g all-purpose flour
  • 30 g unsweetened cocoa powder
  • 1 tsp instant espresso powder
  • 4 large eggs
  • 100 g granulated sugar
  • 1 tsp vanilla extract
  • Pinch of salt
• For the Coffee Buttercream:
  • 200 g unsalted butter, softened
  • 350 g powdered sugar
  • 1 tbsp instant coffee dissolved in 1 tbsp hot water (cooled)
  • 1 tsp vanilla extract
  • 1–2 tbsp milk, as needed
• For the Hazelnut Crunch Filling:
  • 100 g chopped toasted hazelnuts
  • 75 g crushed wafers or feuilletine flakes
  • 150 g milk chocolate, melted
  • Pinch of salt
• Optional Garnishes:
  • Powdered sugar (for a snow effect)
  • Chocolate curls or shards
  • Sugared cranberries or rosemary sprigs
  • Edible gold leaf or stars

Step-by-Step Instructions

Follow these steps to create your Coffee-Hazelnut Crunch Yule Log:

• Step 1: Preheat the oven to 180°C (350°F). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
• Step 2: In a bowl, sift together the flour, cocoa powder, espresso powder, and salt.
• Step 3: In a separate bowl, beat the eggs and sugar on high for 5–6 minutes until thick, pale, and tripled in volume.
• Step 4: Gently fold in the dry ingredients, keeping as much air as possible. Stir in the vanilla extract.
• Step 5: Pour the batter into the prepared pan and spread it evenly. Bake for 10–12 minutes, or until the cake springs back to the touch.
• Step 6: Let the cake cool for 2 minutes, then immediately roll the warm cake in a clean kitchen towel dusted with powdered sugar (starting from the short side). Let it cool completely rolled up.
• Step 7: In a bowl, combine the melted milk chocolate, toasted hazelnuts, crushed wafers, and a pinch of salt for the hazelnut crunch filling. Stir and let cool slightly until thick but spreadable.
• Step 8: For the coffee buttercream, beat the softened butter until creamy and smooth. Gradually add powdered sugar, beating until light and fluffy. Add the cooled dissolved coffee and vanilla extract. Adjust consistency with milk, as needed.
• Step 9: Carefully unroll the cooled sponge cake. Spread an even layer of hazelnut crunch over the surface, leaving a small border around the edges. Top with a thin layer of coffee buttercream.
• Step 10: Gently roll the cake back up using the towel as a guide. Trim the ends for a neat appearance. Frost the outside of the roll with more coffee buttercream, using a fork to create “log” textures.
• Step 11: Dust with powdered sugar for a snowy touch. Top with chocolate curls, sugared cranberries, rosemary sprigs, or gold stars for an elegant finish.

Pro Tips

Get the most out of your baking experience with these helpful tips:

• Roll the cake while it’s still warm to prevent cracks.
• Chill the assembled yule log for 30 minutes before slicing for cleaner cuts.
• You can substitute hazelnuts with almonds, pecans, or even pistachios.
• If you don’t have wafers, try crushed cornflakes or chopped praline for a similar crunch.

Frequently Asked Questions

Can I make this yule log ahead of time?

Yes, you can prepare the yule log a day in advance. Store it in the refrigerator and let it come to room temperature before serving.

What can I use instead of hazelnuts?

Almonds, pecans, or pistachios are great alternatives for this recipe.

Can I freeze the yule log?

Yes, the yule log can be frozen after it’s been rolled and frosted. Wrap it tightly in plastic wrap and aluminum foil for up to one month.

What is Bûche de Noël?

Bûche de Noël, or Yule Log cake, is a traditional French dessert served during the Christmas season, shaped like a log and often decorated in a festive manner.

How do I decorate my yule log?

Use powdered sugar, chocolate curls, sugared fruits, or edible gold leaf for decoration to create a festive, elegant look.

Conclusion

This Coffee-Hazelnut Crunch Yule Log is more than just dessert—it’s a celebration on a plate, with layers of flavor, texture, and festive charm. Serve it as a stunning Christmas centerpiece or wrap up slices to share holiday magic with loved ones. Enjoy baking this delightful treat, and let your holidays be sweet and stylish!