The Coffee-Hazelnut Crunch Yule Log is a festive and elegant dessert perfect for holiday gatherings. This log cake features a soft coffee-infused sponge, a rich mascarpone coffee cream, and a layer of buttery hazelnut crunch. Light yet indulgent, it offers a harmonious balance of textures and flavors, making it a seasonal showstopper.
Why You’ll Love This Recipe
This yule log elevates the classic holiday dessert with sophisticated coffee notes and a nutty crunch that contrasts beautifully with the airy sponge and creamy filling. It’s not overly sweet, making it a refined option for guests who enjoy complex flavors. The presentation is beautiful, and it can be made ahead of time for stress-free entertaining.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Sponge Cake:
4 eggs
100 g sugar
100 g flour
1 teaspoon instant coffee
For the Coffee Cream:
250 g mascarpone
2 tablespoons instant coffee
50 g powdered sugar
For the Crunchy Filling:
100 g crushed hazelnuts
50 g sugar
50 g butter
For the Decoration:
Cocoa powder
Whole hazelnuts
Directions
Preheat the oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
Make the sponge cake:
In a bowl, beat the eggs and sugar until thick and pale (about 5–7 minutes).
Dissolve the instant coffee in 1 tablespoon of warm water and fold it into the egg mixture.
Gently sift and fold in the flour until just incorporated.
Pour the batter into the prepared pan and spread evenly.
Bake for 10–12 minutes until lightly golden and springy to the touch.
Roll the cake:
Turn the cake onto a clean kitchen towel dusted with powdered sugar.
Peel off the parchment paper and gently roll the cake from the short end using the towel.
Allow to cool completely while rolled.
Prepare the crunchy hazelnut filling:
In a skillet over medium heat, melt the butter and sugar until bubbly.
Add crushed hazelnuts and stir until caramelized and golden brown.
Spread on parchment paper to cool and harden, then chop into small pieces.
Make the coffee cream:
Dissolve the instant coffee in a tablespoon of warm water.
In a bowl, mix the mascarpone, coffee, and powdered sugar until smooth and creamy.
Assemble the yule log:
Unroll the cooled sponge. Spread the coffee cream evenly over the surface.
Sprinkle the caramelized hazelnuts over the cream.
Re-roll the cake tightly and place seam-side down on a serving platter.
Decorate:
Dust with cocoa powder and garnish with whole hazelnuts.
Refrigerate for at least 1 hour before slicing and serving.
Servings and timing
This recipe yields approximately 8–10 slices.
Preparation time: 40 minutes
Baking time: 12 minutes
Cooling and assembly time: 1 hour 30 minutes
Total time: About 2 hours 20 minutes
Variations
Chocolate Twist: Add cocoa powder to the sponge for a mocha effect.
Nut-Free: Omit hazelnuts or replace with crispy rice cereal for a crunch without nuts.
Whipped Cream Lightening: Replace part of the mascarpone with whipped cream for a lighter filling.
Liqueur Infusion: Add a splash of hazelnut or coffee liqueur to the cream for added depth.
Festive Garnish: Add sugared cranberries or rosemary sprigs for a holiday look.
Storage/Reheating
Store the yule log in the refrigerator in an airtight container or wrapped in plastic wrap for up to 3 days.
This dessert is best served chilled.
Do not freeze as the mascarpone filling may become grainy.
Reheating is not required and not recommended.
FAQs
Can I make this yule log ahead of time?
Yes, it can be made a day ahead and stored in the fridge to enhance the flavors and set the shape.
How do I prevent the sponge from cracking?
Roll the cake while still warm and let it cool in the rolled shape to avoid cracks.
Can I use a different nut?
Yes, almonds or walnuts can be used instead of hazelnuts.
Is there a substitute for mascarpone?
You can use cream cheese for a similar texture, though the flavor will be slightly tangier.
Can I use decaf coffee?
Yes, instant decaf coffee works just as well and will still provide the desired flavor.
What if I don’t have a jelly roll pan?
You can use a 9×13-inch baking sheet, but ensure the batter is evenly spread and not too thick.
How should I slice the log cleanly?
Use a sharp knife dipped in warm water and wiped clean between each slice.
Can I decorate with chocolate ganache?
Absolutely. Chocolate ganache makes for a rich, glossy coating and adds to the presentation.
Is this dessert very sweet?
No, the mascarpone and coffee balance the sweetness, making it a great choice for those who prefer more refined desserts.
Can I add fruit to the filling?
Chopped dates or dried cherries can be folded into the cream for a sweet contrast.
Conclusion
The Coffee-Hazelnut Crunch Yule Log is a refined holiday dessert that delivers elegance, flavor, and texture in every slice. With its tender coffee sponge, smooth mascarpone cream, and caramelized hazelnut crunch, this festive cake is sure to be the centerpiece of your holiday dessert table. Prepare it in advance, serve it chilled, and enjoy the seasonal delight with your loved ones.

Coffee-Hazelnut Crunch Yule Log
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 10–12 servings
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Description
This Coffee-Hazelnut Crunch Yule Log is a festive showstopper that brings together the bold taste of coffee, creamy mascarpone, and a sweet nutty crunch, all rolled into a delicate sponge cake. Ideal for Christmas and winter gatherings, this holiday dessert is as beautiful as it is delicious. Yule log recipe, Christmas dessert, coffee cake roll, hazelnut sponge cake, holiday roulade, bûche de Noël.
Ingredients
For the Sponge Cake:
-
4 eggs
-
100 g sugar
-
100 g flour
-
1 teaspoon instant coffee
For the Coffee Cream:
-
250 g mascarpone
-
2 tablespoons instant coffee
-
50 g powdered sugar
For the Crunchy Filling:
-
100 g crushed hazelnuts
-
50 g sugar
-
50 g butter
For the Decoration:
-
Cocoa powder
-
Whole hazelnuts
Instructions
-
Make the Sponge Cake:
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper.
Whisk eggs and sugar until thick and fluffy. Dissolve instant coffee in a teaspoon of hot water and fold it in.
Sift in flour and gently fold to incorporate.
Spread the batter evenly in the prepared pan and bake for 10–12 minutes.
Roll the cake with parchment while warm and allow to cool completely. -
Prepare the Coffee Cream:
Mix mascarpone, powdered sugar, and dissolved coffee until smooth and fluffy. Chill until ready to use. -
Make the Hazelnut Crunch:
In a pan, melt butter and sugar until it bubbles, then stir in hazelnuts. Cook until golden and caramelized. Cool, then crumble. -
Assemble the Yule Log:
Unroll the sponge and spread with half the coffee cream. Sprinkle the hazelnut crunch over the cream.
Roll the cake back up and spread remaining cream over the outside. -
Decorate:
Dust with cocoa powder and garnish with whole hazelnuts. Chill for at least 1 hour before serving.
Notes
-
You can add a splash of hazelnut liqueur to the cream for extra depth.
-
Store in the fridge up to 3 days, covered.
-
Best served chilled but not frozen.
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