This Easy Napoleon Cake consists of rich custard and puff pastry cake base. You won’t believe how quick and easy it is to make!
If you love the taste of homemade custard, you might also enjoy our mini fruit tart recipe or our easy white chocolate creme brulees!
Easy Napoleon Cake
This EASY recipe is my aunt Nelya’s recipe that has been a family favorite for many years. I personally think a Napoleon tastes best on the next day when the puff pastry has absorbed the custard. But if you don’t really like super moist cakes, eat it the day you make it.
DELICIOUS French desserts
Almond Pear Tart– With a shortbread crust, fresh pairs, and frangipane filling.
Chocolate espresso Macarons– A foolproof guide for perfect French macarons.
Almond Croissants- Made from scratch, including the almond paste inside.
What is this easy Napoleon cake made of?
- Easy Cake base– For this quick and easy Napoleon recipe, you will need just store-bought puff pastry sheets (Pepperidge Farm brand)
- Custard– egg yolks, sugar, flour, milk, vanilla extract, unsalted butter, and thawed cool whip
Napoleon custard
The custard in a Napoleon is creamy, buttery, and sweet – but not too sweet. The mixture of eggs, sugar, and milk give it a smooth, rich texture that works really well with the flakiness of the Napoleon’s pastry layers.
Troubleshooting custard cream
- It’s too thick– If your Napoleon custard has turned out too thick, then thin it out by mixing in some more milk, or even folding in some whipped cream.
- Why did the butter separate? If your custard was too warm when you incorporated the butter, this causes curdling and separation. The best thing to do is quickly cook it when this happens, placing the bowl of Napoleon custard in an ice bath and whisking vigorously until it re-incorporates.
How to make Easy Napoleon Cake
- Make the custard– Beat eggs and sugar in a bowl. Then add flour and milk. Beat just until incorporated. Then slowly pour 3 cups of hot milk into the egg mixture, while stirring quickly.
- Add remaining ingredients to pastry cream– Transfer to the cooktop and continue cooking over low heat until it thickens. Let the napoleon custard cool completely, then add the thawed cool whip and vanilla extract. Beat softened butter separately then fold it into the custard.
- Bake 6 puff pastry sheets– Bake them until they’re golden brown and let them cool. Reserve 1 baked sheet and crumble it up. Layer the cream and cooled pastry sheets, then coat the top and sides with the crumbled one.
What is Napoleon Cake
Napoleon cake is made of flaky, buttery puff pastry layered between sweet vanilla custard. There are many variations of this cake. This recipe happens to be an easy and faster version since the pastry sheets are store-bought.
What to do with leftover egg whites?
Since this easy Napoleon cake calls for egg yolks, you’ll be left with 4 egg whites. You might want to make something as simple as these chocolate meringue cookies. Or maybe take up another baking challenge and make coffee macarons or raspberry macarons?
Does Napoleon cake need to be refrigerated?
Yes, a Napoleon will need to be refrigerated because of the custard. Allow it to sit out for 1-2 hours to allow the custard to absorb a little into the pastry, and then cover with plastic wrap or place in an airtight container and refrigerate.
How long does it keep?
If refrigerated and kept in an airtight container, a Napoleon cake will stay fresh in the refrigerator for 2-3 days. If you choose to freeze it, this will keep it for about a year. Just thaw the Napoleon cake overnight when you are ready to eat it.
Watch how to make Napoleon Cake here:
Easy Napoleon Cake
Ingredients
- 4 egg yolks
- 1 cup granulated sugar
- 4 tbsp all-purpose flour
- 3 1/2 cups milk divided
- 1/2 tsp vanilla extract
- 1/2 cup unsalted butter softened
- 4 oz cool whip thawed
- 3 1lb packages puff pastry (Pepperidge Farm brand)
Instructions
Make the custard on the stovetop
- In a bowl, beat the eggs and sugar using an electric mixer.
- Add the flour to the eggs, then blend in 1/2 cup milk.
- Add 3 cups of milk into a saucepan and bring to a slight simmer, but don't let it boil.
- Slowly pour the egg mixture into the hot milk while stirring constantly with a whisk.
Thicken the custard and let it cool completely
- Transfer the saucepan back to the burner and heat over low heat. Make sure to constantly stir until the custard thickens. Remove the custard from the heat and let it cool completely.
Thaw, roll, and Bake puff pastry
- Thaw out each sheet of puff pastry and place onto a floured surface. Using a rolling pin, roll each sheet out to a 12 x 16 inch rectangle.
- Using the rolling pin, transfer the puff pastry sheet onto a baking sheet. Then generously puncture the puff pastry with a fork.
- Bake in a 400 Fahrenheit degree oven for 20 minutes or until golden brown.
add remaining ingredients to pastry cream
- Once the custard has cooled completely add in the vanilla and thawed cool whip.
- Lastly, beat the softened butter with an electric mixer and blend it into the custard.
Assemble the Napoleon cake
- Divide the cream amongst 5 layered puff pastry sheets and reserve the 6th sheet.
- Crumble the reserved puff pastry sheet and coat the top and sides of the cake with it. At this point, you can either leave the cake as is or decorate it with fresh berries.
Notes
How long will it last in the fridge?
If refrigerated and kept in an airtight container, a Napoleon cake will stay fresh in the refrigerator for 2-3 days. If you choose to freeze it, this will keep it for about a year. Just thaw the Napoleon cake overnight when you are ready to eat it.Nutrition
This recipe was originally posted on Aug 11, 2015, we’ve tweaked it a bit since then.
- Shrimp Alfredo Pasta - July 31, 2021
- Blackened Chicken Alfredo - July 29, 2021
- Bacon Wrapped Asparagus - July 28, 2021
Diana says
Hi Dina, do you cook each layer of puff pastry individually for 20 min st 400°f? I tried to make it and at 10 min mine was sooo dark brown. Not sure why…. I heard someone else just stack all the layers on top of each other and it worked fine for them but thats not what the recipe says….
simplyhomecooked says
Oh, thats so interesting…at 10 minutes, mine were still underbaked. I think it really depends on the oven. Did you bake it on the center rack? Do you use a convection or conventional oven? That could also alter your baking time.
Nancy says
Instead of cool whip can I whip whipping cream and use that? I’d probably need to sweeten it slightly also.
simplyhomecooked says
Hi Nancy, yes you can use heavy cream instead. Just make sure its at least 36 % or higher. I love using the 40 % Darigld brand from Costco. And you will need to sweeten it lightly with a few tablespoons of sugar when mixing.
Diana says
I tried the recipe, it tasted great, but I also had problems with custard. Because instructions don’t mention flour (that is present on the list of ingredients), I didn’t add it, so my custard did not thicken. Please edit your instructions.
simplyhomecooked says
Hi Diana, I’m not sure what happened but I do have the flour in the instructions. The printable recipe card at the bottom of the post has a detailed list of all the ingredients and step by step instructions. The flour is in step 2 of making the custard. Maybe you missed it or did you just look at the post that talked about the custard and the ingredients but doesn’t explain how to make the custard?
I am glad to hear this you still enjoyed the taste of the cake 🙂 and I hope this helps clarify the recipe. If you ever have any questions about any of my recipes please don’t hesitate to ask me 🙂
Tatiana says
Loved it I was actually able to incorporate some caramel I was not able to stick the flakes On the side ): helobme thanks !
simplyhomecooked says
Thank you for the kind feedback, Tatiana! I’m happy to hear that you enjoyed my Napoleon Cake recipe!
Ksenia says
I tried making the custard 2 times and both times it did not thicken! I whisked it for 15 min and it just turned foamy and runny. What am I doing wrong?
simplyhomecooked says
Hi Ksenia, usually if the custard doesn’t thicken it could be that the temperature isn’t high enough or you aren’t mixing quickly enough. I hope that helps answer your questions.
Ksenia says
Thank you so much! You were right, I cranked up the temperature while mixing the custard and it thickened after 10 min! Third times a charm!
simplyhomecooked says
I am so happy to hear it turned out well Ksenia. I wish I was able to help you sooner! If you ever have any questions about my recipes, I am more than happy to help 🙂
Alena @ My Delicious Meals says
This looks so delicious!! I will definitely try making this, love Napoleon!! And like how easy the recipe is!
simplyhomecooked says
Thank you Alena! I hope you enjoy it! 🙂
Antonella J. Abela says
Why is it necessary to add but at the end? Can i do with it?
Antonella J. Abela says
Butter *
simplyhomecooked says
Hi Antonella, the butter is added at the end because you don’t want to melt it at any point. That will change the entire consistency of the custard. When the butter is added in in it’s softened form, it helps the custard stiffen.
Sana says
Looks really good i hv to make it for my husband bday.just wanted to ask can i make it a night before bday party .or will it become soft soggy? Thanks
simplyhomecooked says
Hi Sana, the cake will become slightly softer if you make it the night before.
Barbara Lengen says
Can you use whipped cream instead of cool whip.
simplyhomecooked says
Hi Barbara, which whipped cream are you referring to? The one from the can?
Antonia says
Esta tarta se ve muy increíble y deliciosa.
This looks so amazing!
simplyhomecooked says
Thank you Antonia!
Najmah says
Looks so divine n easy to make
Antonella says
Do you have to use an electric mixer? Do you think it won’t turn out good if you don’t ?
simplyhomecooked says
An electric mixer is definitely the preferred method. If you use a whisk to blend everything, the butter might be kind of lumpy.
Kerri says
Do I store the completed cake in the fridge until ready to serve? I want to make it the day before my party. Thanks
simplyhomecooked says
Kerri let the cake sit in room temperature for 2-3 hours after you finish it. Then refrigerate it until your party. letting it sit in room temperature for a few hours helps the custard soak into the cake layers better.
Kerri says
Thanks!
kay says
what holds the crumbled puff pastry to the cake?
simplyhomecooked says
I spread some of the custard on the outside on the cake and sprinkled the crumbled puff pastry on top.
yani says
Do you think it would taste ok if I put whip cream around the outside of the cake?
simplyhomecooked says
It should taste fine with whipped cream around the outside of the cake 🙂
Ana Rodriguez says
For like 10 minutes. But I’m not sure what happened. Maybe because I didn’t use whole milk 🙁 I’m going to try again today 🙂
simplyhomecooked says
It should have thickened by 10 minutes. Try using whole milk this time 🙂 If the heat was really low, that may have also caused it to take a longer to thicken. But make sure it doesn’t boil, that could scramble the eggs.
Ana Rodriguez says
My custard doesn’t thicken 🙁
simplyhomecooked says
I’m sorry to hear that Ana. How long did you stir it for?
Mariya says
Very nice to find this recipe especially since it uses the premade puff pastry that way it’s even easier and faster to make! However I think something went wrong while you were posting this because the pictures are kinda flipped around.. I mean they’re not really in the order I think they were supposed to be in
simplyhomecooked says
Thank you Mariya 🙂 By any chance, are you viewing the recipe on your phone? I’ve noticed sometimes the mobile version of my site will glitch and flip around pictures. :/ I’m working on getting that fixed. Thank you for letting me know 🙂
Vaya of Valya's Taste of Home says
Love this cake, and everything made out of pastry. Fresh fruit makes this cake look beautiful 🙂
simplyhomecooked says
Thank Valya 🙂 I love adding fruit to my cakes. Gives it a nice pop of color 🙂