Orange and Hazelnut Yule Log Cake

Orange and Hazelnut Yule Log Cake

Orange and Hazelnut Yule Log Cake

Orange and Hazelnut Yule Log Cake

Adina Elena Vladulescu Dt.P., RD
Burning a yule log is a Christmas tradition that dates back before Medieval Times. Interestingly, the Yule log was initially an entire tree! Families would bring the trunk of the Yule tree inside their houses and stick the largest end into the fireplace to feed the fire over the 12 Days of Christmas.
The Yule Log Cake, also known as a Bûche de Noël in French, originated from this old tradition. Fortunately for us, we’ll eat it instead of burning it! It’s basically a chocolate sponge cake roll that’s filled with cream and covered with even more cream to made to look like a log.
Temps de préparation 25 minutes
Temps de cuisson 12 minutes
Chill Time 1 heure 30 minutes
Temps total 2 heures 7 minutes
Type de plat Dessert
Portions 10 slices


For the cake:

  • 3 eggs
  • 100 g brown sugar
  • 80 g white all purpose flour
  • 1 tsp vanilla extract
  • 1/2 orange the zest

For the filling:

  • 2 cups heavy cream 35%
  • 6 tbsp brown sugar
  • 1 tbsp hazelnut instant coffee (Nescafé)
  • Pinch of salt

For the frosting:

  • 3 tbsp cocoa powder


  • Preheat oven to 350°F and line a jelly roll pan with parchment paper.
  • In a bowl, beat the egg whites using a hand mixer until firm peaks are formed. Set aside.
  • In a separate bowl, beat the egg yolks with the sugar until the mixture whitens and becomes fluffy. Add the orange zest, the vanilla extract and gradually incorporate the flour.
  • Using a spatula, incorporate the egg whites into the egg yolks mixture. Perform very slow movements.
  • Pour batter into the prepared pan and spread into an even layer. The batter should be about 1 cm thick. Bake until top springs back when lightly pressed, 10-12 minutes.
  • Take it off the oven and let it cool down for 5 minutes. Invert the cake onto a clean kitchen towel slightly floured. Peel off parchment paper.
  • Starting at the short end, use the towel to tightly roll cake into a log (with the towel inside). Let it cool completely.
  • In a large bowl, beat together the heavy cream, the sugar, the instant coffee, and a pinch of salt, until soft medium peaks form. Refrigerate until ready to use.
  • Once the cake has cooled down, unroll it and spread about half of the filling evenly. Roll cake back into a log, using the towel to help create a tight roll. Place it on a long plate. Add the cocoa powder to the rest of the filling. Spread this chocolate frosting evenly over the log. Refrigerate until well chilled, at least 1 hour.
  • Decorate with cranberries, chocolate curls and rosemary.
  • Enjoy!

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