This Napoleon cake consists of a rich custard and puff pastry cake base. You won’t believe how quick and easy it is to make.
This recipe is my aunt Nelya’s recipe that has been a family favorite for years. I personally think Napoleon cake tastes best on the next day when the puff pastry has absorbed the cream. But if you don’t really like super moist cakes, eat it the day you make it.
This recipe was originally posted on Aug 11, 2015, we’ve tweaked it a bit since then.
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.
Napoleon Cake Recipe
- egg yolks
- granulated sugar
- all-purpose flour
- milk
- vanilla extract
- unsalted butter
- cool whip, thawed
- puff pastry sheets (Pepperidge Farm brand)
How to make Napoleon Cake
- 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.
- 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 until golden brown and let them cool. Reserve 1 baked sheet and crumble it up. Layed the cream and cooled puff pastry, then coat the top and sides with the crumbled puff pastry crumbs.
What is Napoleon Cake
Napoleon cake made of flaky buttery puff pastry and layered between a sweet vanilla custard. There are many variations of this cake. This recipe happens to be an easy and faster version since the puff pastry is storebought.
What to do with leftover egg whites?
Since this 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?
An easy Russian-Frech inspired Napoleon Cake recipe that is made with baked puff pastry sheets and layered between a rich custard cream.
- 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)
- 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.
- 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 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 10 minutes or until golden brown.
- 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.
- 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.
Love this cake, and everything made out of pastry. Fresh fruit makes this cake look beautiful 🙂
Thank Valya 🙂 I love adding fruit to my cakes. Gives it a nice pop of color 🙂
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
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 🙂
My custard doesn’t thicken 🙁
I’m sorry to hear that Ana. How long did you stir it for?
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 🙂
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.
Do you think it would taste ok if I put whip cream around the outside of the cake?
It should taste fine with whipped cream around the outside of the cake 🙂
what holds the crumbled puff pastry to the cake?
I spread some of the custard on the outside on the cake and sprinkled the crumbled puff pastry on top.
Do I store the completed cake in the fridge until ready to serve? I want to make it the day before my party. Thanks
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.
Thanks!
Do you have to use an electric mixer? Do you think it won’t turn out good if you don’t ?
An electric mixer is definitely the preferred method. If you use a whisk to blend everything, the butter might be kind of lumpy.
Looks so divine n easy to make
Esta tarta se ve muy increíble y deliciosa.
This looks so amazing!
Thank you Antonia!
Can you use whipped cream instead of cool whip.
Hi Barbara, which whipped cream are you referring to? The one from the can?
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
Hi Sana, the cake will become slightly softer if you make it the night before.
Why is it necessary to add but at the end? Can i do with it?
Butter *
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.
This looks so delicious!! I will definitely try making this, love Napoleon!! And like how easy the recipe is!
Thank you Alena! I hope you enjoy it! 🙂
Loved it I was actually able to incorporate some caramel I was not able to stick the flakes On the side ): helobme thanks !
Thank you for the kind feedback, Tatiana! I’m happy to hear that you enjoyed my Napoleon Cake recipe!