Napoleon Cake (VIDEO)

Napoleon cake is a perfectly moist and deliciously creamy dessert made of crunchy puff pastry and silky pastry cream that can be a great fit for any occasion. This recipe will show you how to make Napoleon cake that is flaky, elegant, and overflowing with homemade goodness.

Jump to:

• 💡 What is Napoleon cake made of?
• 💡 Napoleon vs Mille Feuille
• 💡 Is Napoleon cake Russian or French?
• 🌟 Why this is the best recipe
• 📝 Ingredient notes
• 👩‍🍳 How to make this recipe
• 🎓 Expert tips
• 🥣 Equipment Notes
• ❓Napoleon Cake recipe FAQs
• 🍰 More Cake recipes
• Napoleon Cake (VIDEO)

💡 What is Napoleon cake made of?

A Napoleon Cake is a Russian classic layer cake made of thin layers of homemade puff pastry. The very thin cake layers are filled with vanilla pastry cream, it is one of my favorite puff pastry desserts. The outside of this easy Napoleon cake has a light layer of cream and is coated in finely crushed puff pastry pieces. Some may also choose to garnish this puff pastry cake with fresh berries.

💡 Napoleon vs Mille Feuille

You might have heard that in the United States, Mille Feuille is also known as Napoleon. Although the two recipes are very similar, there is one significant distinction: mille feuille is made with vanilla pastry cream, while a Napoleon is made with almond cream. To add to the confusion, there is also a cake called Napoleon Cake (this recipe) which is the layered cake version of puff pastry sheets and vanilla cream.

💡 Is Napoleon cake Russian or French?

Although Napoleon was a French emperor, a Napoleon cake is a distinctly Russian dessert. A Russian Napoleon cake recipe also differs from the Italian Napoleon dessert, which is very similar to the French Mille Feuille.

🌟 Why this is the best recipe

1. The silky and creamy vanilla cream filling - You might find other recipes using diplomat cream, which is pastry cream and whipped cream. However, the mousseline cream in this recipe, which is a combination of pastry cream and whipped butter tastes richer and is more stable, and can be made if you are a beginner!
2. Detailed instructions - This is the best Napoleon cake recipe from scratch because I provide you with detailed ingredients and instructions to ensure you the best chance of success when making this delicious dessert.
3. Dough from scratch- While you can use store-bought puff pastry, homemade is well worth the time. If you've never made it before, you can follow my simple instructions in this rough puff pastry recipe to achieve the best buttery and flaky puff pastry. This is a good recipe for napoleon cake for those who are adventurous but beginner bakers because my detailed instructions guide you through every step of the dough making process.

📝 Ingredient notes

1. For the puff pastry

1. Bread Flour - Bread flour has a higher protein content than all purpose flour. This creates more gluten in the dough, which aids in delivering a flaky texture during baking.
2. Salt - Salt is an important ingredient in all baking recipes. It enhances the texture and rounds out the flavor.
3. Butter - This recipe uses unsalted butter that is very cold. Cold butter is an essential ingredient in recipes with a flaky crust. As the butter melts, it releases steam which creates air pockets in the dough that crisp up as it bakes.
4. White Vinegar - When added to dough, vinegar helps prevent the overproduction of gluten, which keeps the pastry from becoming too tough.
5. Water - Pay careful attention to your dough because you might not need all of the water. You'll only want to add enough so that all of the flour is incorportated and moist, but not overly wet.

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post

2. For the pastry cream filling

1. Whole Milk - Milk with a high fat content will produce the richest and most flavorful pastry cream. While you can use other types of milk, whole milk is recommended.
2. Granulated Sugar - Granulated sugar will give this pastry cream its distinct sweetness. Check out my sugar guide for more information on the different types of sugars and how to use them in baking.
3. Egg Yolks - This recipe uses many egg yolks. Learn how to separate egg yolks from egg whites in my guide to eggs in baking.
4. Vanilla extract- For the best vanilla flavor, use pure vanilla extract. 
5. Corn Starch - Corn starch acts as a thickener, helping the pastry cream reach its desired texture. Alternatively, check my cornstarch substitute article.
6. All-Purpose Flour - Flour works with corn starch to thicken pastry cream. When used together, the ingredients create the perfect consistency.
7. Butter - Use unsalted butter for this recipe to avoid a too salty taste.

🛒 You’ll find detailed measurements for all Ingredients in the printable version of the Recipe Card at the bottom of this post

👩‍🍳 How to make this recipe

1. How to make rough puff pastry

I have a very detailed rough puff pastry guide if you need more information, otherwise, follow these easy steps.

Make the dough

1. It's important to start with very cold ingredients. First you'll make the water and vinegar mixture and place it into the freezer. Place the chunks of butter into the freezer as well.
2. After 10 minutes, whisk together the flour and salt until well combined. In a large bowl, begin mixing the chilled butter into the flour until all the pieces are coated in flour. You'll want to work quickly in this step to avoid melting the butter. You should have smaller and bigger butter chunks left in the dough. Do not overwork it.
3. Slowly pour the chilled vinegar mixture into the dough, incorporating it with a rubber spatula. You may not need all of it, so once all the flour is moistened. stop adding the mixture. It should not be overly wet.
4. Gently knead the dough for 10-20 seconds only. Over-kneading will make it dry. Wrap tightly in plastic wrap and refrigerate.

Laminate the dough

1. Roll the dough out to 25x45cm / 10x18inch. Fold into thirds, with the top third into the middle and the bottom third on top of that to form an envelope shape.
2. Rotate the dough 90 degrees so the open edge is on the right. Let the dough rest for 30-60 minutes then repeat the process 6 times. Be sure to let it rest between every 1-2 folds. When fully done, refrigerate for 1 hour.

Bake the puff pastry

1. Divide the dough into 9 equal parts. Roll out each part into a thin circle, and cut into 16 cm/6inch circles. Alternatively, you may roll it out into bigger circles if you wish to have a shorter cake that has a larger diameter. Reserve the trimmings, they will be used for decoration.
2. Place the pastry sheets onto parchment paper-lined baking sheets. You'll need to work in batches for this part of the process. Use a fork to poke holes in the surface of the dough.
3. Place a layer of parchment on top of the pastry dough circles then place another baking tray on top. This second tray is essential to prevent excessive puffing.
4. Place the pastry into a preheated oven and bake at 190C/374F (no fan) for 30 minutes. Repeating until all batches are complete. Cool to room temperature before assembling the cake.
5. Bake the trimmings for 15-20 minutes on a prepared baking sheet until golden brown. Once cooled, crush them with a rolling pin into a sandlike consistency and reserve these for decorating the outside of the cake.

💡 Top Tip: Ingredients for the puff pastry dough should be kept very cold to ensure flakiness. Do not force the dough during the process, aim to keep it cold enough to be able to roll without sticking but not too cold so it would break.

2. How to make the pastry cream filling (mousseline cream)

1. In a large bowl, whisk together the sugar and egg yolks until slightly fluffy. Whisk in the cornstarch, flour and vanilla extract until smooth.
2. In a saucepan over medium heat, bring the milk to a simmer then remove it from the stove. Pour the warm milk over the egg yolk mixture, whisking vigorously.
3. Pour the mixture back into the saucepan to cook over medium until it thickens. It may be slightly lumpy but will become smooth and glossy. Fold in the room temperature butter in three stages, fully combining each addition.
4. Pour the pastry cream into a bowl and cover it with plastic wrap while it cools to room temperature. Separate the pastry cream into two equal portions. Half will be used for filling and the other half for mousseline frosting. 
5. For the Mousseline Cream: Whip up the soft butter for 1-2 minutes until fluffy. Whip the room-temperature pastry cream into the butter in four stages until firm yet fluffy. Do not overwhip, or it may curdle and break. Place it into the fridge for 1 hour to chill before using.

💡 Top Tip: Always use room temperature butter, not melted. Butter takes 30-60 minutes to soften out of the fridge, so be sure to plan ahead.

3. How to assemble the Napoleon Cake with puff pastry

This will be a very tall cake so be mindful when choosing a cake stand. There will be 9 layers. It's ideal to weigh the pastry cream so that you may divide it into an equal amount for each of the 9 layers. 

1. Begin by placing a puff pastry circle onto your surface and place the portioned pastry cream on top. Then, spread evenly onto the puff pastry layer. Repeat until the final layer of puff pastry is on top.
2. Place the assembled Napoleon cake into the refrigerator for 30 minutes before frosting. Once chilled, frost with mousseline cream, reserving a small amount for piping decoration on top, if you wish.
3. Chill the cake for an additional 30 minutes after frosting. Then carefully press the finely crushed puff pastry pieces onto the top and sides of the cake to fully cover. Pipe decoration on top to your liking.
4. Once fully assembled, chill the cake for 24 hours before serving. Don't skip this step, it will set the cake and give it a very creamy texture.

💡 Top Tip: Be sure to use a scale to ensure an equal amount of pastry cream between cake layers.

🎓 Expert tips

1. Be sure to use very cold butter in the puff pastry dough. The butter will create air pockets in the dough and help to give it a distinct light texture.
2. Wrap your puff pastry in cling wrap before resting it between folds. This will prevent it from drying out and forming a crust.
3. Pay close attention to your pastry cream and stop whipping once it's fully incorporated and fluffy, otherwise it can break and become runny.
4. Don't skip chilling the Napoleon cake. It's an essential step that is key to the proper consistency. As the cake chills, the pastry cream will soak into the puff pastry layers, softening them and making for an ultra-creamy cake.
5. Always allow 20-30 minutes for the cake to come to room temperature before serving for the best taste.

🥣 Equipment Notes

Weight all of your ingredients using a digital scale for precise measurements.

When you're working with cold dough, you want to use your hands as little as possible. Use a rolling pin to roll it out evenly and a rubber spatula for mixing.

A silicone baking mat is an excellent tool for folding and rotating the puff pastry dough. It allows you to work the puff pastry dough as little as possible and avoid using as much flour for dusting.

All ovens are different, but you can use a digital oven thermometer to make sure your oven is at the right temperature.

A good hand whisk will be useful for whipping the pastry cream. It's a valuable kitchen tool that incorporates air into your mixtures to help them become light and fluffy. Alternatively, you can also use a stand mixer.

❓Napoleon Cake recipe FAQs

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