Easy Napoleon Cake
There are countless versions out there, and traditionally it’s a cake that can take a lot of time and patience to make. But after making this recipe several times, I realized it was simply too good not to save here.
What makes this recipe special is how simple the dough is. Instead of preparing a traditional puff pastry, you shred cold butter, mix it with the remaining ingredients, and create flaky layers through a few folds and resting periods. The result is a beautifully crisp, buttery pastry that tastes like it took far more effort than it actually did.
Napoleon Cake has always been a staple in our family. Growing up in Ukraine, it was one of the desserts that appeared on holiday tables and special occasions. Today, it’s still one of the most loved cakes in our house. I recently made it for Father’s Day because my husband absolutely loves it, and the kids get excited every time they see those flaky layers cooling on the counter.
What makes Napoleon so special is its texture.
Napoleon Cake is a layered pastry dessert made from thin sheets of flaky dough and a rich custard-based cream.
Unlike American layer cakes, Napoleon relies on texture. The contrast between delicate flaky pastry and silky cream creates a dessert that is rich yet surprisingly light.
After resting overnight, the layers soften into a cake-like texture while still retaining tiny flaky pockets throughout.
The secret to success is keeping the dough cold throughout the process. If it starts feeling soft while you’re folding or rolling it, simply place it back in the refrigerator for a few minutes. Cold butter creates flaky layers, and flaky layers are what make a great Napoleon Cake.
This recipe may not be the most traditional version you’ll find, but it is simple, reliable, and incredibly delicious—exactly the kind of recipe worth keeping and sharing.
Tips for Success
Keep Everything Cold
Cold butter is the key to flaky layers. If your kitchen is warm, refrigerate the dough frequently.
Don’t Overwork the Dough
Mix only until the ingredients come together. Overmixing develops gluten and can make the pastry tough.
Rest Between Folds
The resting periods allow the gluten to relax, making the dough easier to roll and helping prevent shrinking during baking.
Roll Thin
The thinner the layers, the more delicate the finished cake will be.
Let the Cake Rest
Napoleon is one of those rare desserts that improves dramatically after resting overnight.
Ingredients for the Dough
580 g cold butter, shredded
2 large eggs
10 g vinegar
8 g salt
180 g ice-cold water
730 g all-purpose flour
Instructions for the Dough
Shred the cold butter using the large holes of a box grater. Place the shredded butter, eggs, vinegar, salt, ice-cold water, and flour into the bowl of a stand mixer fitted with a paddle attachment. Mix just until the dough comes together. Do not overmix. The dough should remain cool and slightly rough. Shape the dough into a rectangle, wrap well, and place it in the freezer for 30 minutes.
Divide the chilled dough into 2 equal pieces. Roll each piece into a rectangle approximately 75 x 20 cm. Perform 1 double fold (book fold) followed by 2 single folds (letter folds). If at any point the dough becomes soft or difficult to handle, return it to the refrigerator or freezer for 10–15 minutes before continuing. Keeping the dough cold is the key to creating flaky layers. Unlike traditional puff pastry, this dough comes together much more quickly, but the folding process is still important because it creates hundreds of delicate layers of butter and dough that puff beautifully in the oven.
After the final fold, refrigerate the dough for 1–2 hours. This resting period allows the gluten to relax, making the dough easier to roll and helping prevent shrinking during baking. Don’t rush this step. Well-rested dough will roll out much more smoothly and produce more even layers.
For a taller cake, divide each piece of dough into 2 portions to make 4 thicker layers. For a more traditional Napoleon, divide each piece into 4 portions to make 8 thinner layers. I usually prefer 8 layers because they create a more delicate texture and allow for more cream between each layer, but both options work beautifully.
Roll each piece into a rectangle slightly larger than a half-sheet pan. As the dough tends to shrink slightly during transferring from table to a baking tray. If the dough springs back while rolling, let it rest in the refrigerator for 10–15 minutes before continuing.
Transfer the dough to parchment-lined baking sheets.
Bake at 400°F (200°C) for 10–12 minutes, or until deeply golden and flaky. Don’t be afraid of color here. Properly baked layers should have a rich golden-brown color, which contributes a deep buttery flavor and helps the layers stay crisp before they’re filled.
While the pastry is still warm, trim the edges using a serrated knife to create neat, even layers. Trimming while warm helps prevent excessive cracking and gives cleaner edges. Reserve every bit of the trimmings. Once cooled, crush them into fine crumbs. These crumbs are one of the signature elements of a traditional Napoleon Cake and are sprinkled over the top and sides after assembly.
One of the best things about Napoleon Cake is that it actually improves with time. After assembling, refrigerate the cake overnight whenever possible. During this time, the cream slowly softens the pastry layers, transforming them from crisp and flaky into a tender, melt-in-your-mouth cake while still preserving some of the delicate texture that makes Napoleon so special. The next day, the flavors have fully developed, the layers slice beautifully, and the cake is at its absolute best.
Custard Ingredients
650 ml milk
4 whole eggs or 8 egg yolks
300 g sugar
5 tablespoons cornstarch
100 g butter
Custard Instructions
In a medium saucepan, whisk together the milk, eggs, sugar, and cornstarch until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Continue cooking for another minute while stirring. Remove from the heat and add the butter. Stir until fully incorporated and smooth.
Transfer the custard to a bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Allow it to cool completely. For the smoothest custard, refrigerate for several hours before using.
Cream Filling Ingredients
500 ml heavy whipping cream
1 can sweetened condensed milk
Cream Filling Instructions
Whip the heavy cream to stiff peaks. Add the sweetened condensed milk and mix until combined. Gently fold the whipped cream mixture into the cooled custard until smooth and fluffy. The result is a rich but light cream that perfectly complements the flaky pastry layers.
Assemble the Cake
Place the first pastry layer onto a serving tray or cake board. Spread a generous layer of cream over the surface. Repeat with the remaining layers, pressing gently after each addition.
Reserve one pastry layer or any baked scraps for crumbs. Crush them finely and set aside.
Cover the top and sides of the cake with the remaining cream. Sprinkle the crumbs generously over the entire cake.
Refrigerate for at least 6 hours, but preferably overnight. This resting period allows the cream to soften the pastry layers while still preserving some of their delicate flakiness.
Frequently Asked Questions
Can I make the dough ahead of time? Yes. The laminated dough can be refrigerated for up to 3 days before baking.
Can I freeze the dough? Absolutely. Wrap it tightly and freeze for up to 2 months.
Why is my dough shrinking when I roll it? The gluten needs more time to relax. Return the dough to the refrigerator and allow it to rest before rolling again.
Can I make more layers? Yes. Simply roll the dough thinner and cut it into additional layers. Traditional Napoleon cakes can have many more than eight layers.
Can I use only egg yolks in the custard? Yes. Using 8 yolks instead of whole eggs creates a richer, silkier custard with a more luxurious texture.
How long does Napoleon Cake keep? Stored in the refrigerator, it will stay fresh for 3–4 days and often tastes even better on the second day.
Can I make this Napoleon Cake with sourdough starter?
I’ve experimented with sourdough laminated dough many times, and while it certainly works, I actually prefer this quick version for Napoleon Cake. The beauty of this recipe is its simplicity and the incredibly flaky texture it produces. Adding sourdough introduces a longer fermentation, changes the dough structure, and can make the pastry slightly less delicate and crisp.
Easy Napoleon Cake
Ingredients
- 730 g All-purpose flour
- 580 g Unsalted butter (Must be rock-cold for shredding)
- 180 g Ice-cold water
- 2 large eggs
- 10 g Vinegar
- 8 g Salt
- 650 ml Milk
- 4 whole eggs (Or substitute 8 large egg yolks for an even richer texture)
- 300 g Sugar
- 5 tablespoons Cornstarch
- 100 g Butter
- 500 ml Heavy whipping cream
- can Sweetened condensed milk
- Custard Base All of your prepared, completely cooled Custard Base
Equipment
- Box Grater (With large holes for shredding cold butter)
- Stand Mixer (Fitted with a paddle attachment)
- Medium Saucepan & Whisk (For cooking the custard base)
- Large Mixing Bowl (For whipping the cream filling)
- Half-Sheet Baking Pans & Parchment Paper
- Serrated Knife (Crucial for trimming warm pastry layers cleanly)
Method
- Mix: Use the large holes of a box grater to shred your 580 g of cold butter. Place the shredded butter, 730 g of all-purpose flour, 2 large eggs, 10 g of vinegar, 8 g of salt, and 180 g of ice-cold water directly into your stand mixer bowl fitted with the paddle attachment.
- Mix on low speed just until the dough comes together. Do not overmix; the dough should remain cool, slightly rough, and show visible bits of butter pieces.
- Shape the dough into a solid rectangle, wrap it well in plastic wrap, and place it in the freezer to flash-chill for 30 minutes.
- The Lamination Folds: Divide your chilled dough into 2 equal pieces. On a floured surface, roll each piece into a rectangle measuring approximately 75 x 20 cm. Perform exactly 1 double fold (book fold), followed immediately by 2 single folds (letter folds).
- Critical Temperature Guardrail: If the dough becomes soft or difficult to handle at any point during these folds, return it to the refrigerator or freezer for 10 to 15 minutes before continuing. Keeping the dough cold is the key to creating hundreds of delicate layers of butter that puff beautifully in the oven.
- After the final fold, place the dough in the refrigerator to rest for 1 to 2 hours. This resting period allows the gluten to relax, making the dough roll out much more smoothly and helping prevent shrinking during baking.
- Choose your height profile: For a taller cake, divide each piece of dough into 2 portions to make 4 thicker layers. For a more traditional Napoleon, divide each piece into 4 portions to make 8 thinner layers (Natalya prefers 8 layers because they create a more delicate texture and allow for more cream between each layer).
- Roll each piece of dough into a rectangle slightly larger than a half-sheet pan (the dough tends to shrink slightly when transferring from the table to the baking tray). If the dough springs back while rolling, let it rest in the refrigerator for 10–15 minutes before continuing.
- Transfer the rolled sheets onto parchment-lined baking sheets.
- The Deep Bake: Bake at 400°F (200°C) for 10 to 12 minutes, or until deeply golden and flaky. Don’t be afraid of color here; properly baked layers should have a rich golden-brown color, which contributes a deep buttery flavor and helps the layers stay crisp before they’re filled.
- The Warm Trim: While the pastry sheets are still warm, immediately use a sharp serrated knife to trim the rough edges cleanly into neat, even layers. Reserve every single bit of the trimmings! Once the trimmings cool down, crush them into fine crumbs to use for the final decoration.
- Cook the Custard: In a medium saucepan, thoroughly whisk together the 650 ml of milk, 4 whole eggs (or 8 yolks), 300 g of sugar, and 5 tablespoons of cornstarch until completely smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Continue cooking for another minute while stirring.
- Remove from the heat, add the 100 g of butter, and stir until fully incorporated and smooth.
- Transfer the custard to a clean bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Allow it to cool completely in the refrigerator for several hours before using.
- Build the Final Cream: In a large bowl, whip the 500 ml of heavy cream to stiff peaks. Add the entire can of sweetened condensed milk and mix until fully combined. Gently fold this whipped cream mixture into your chilled, cooled custard until smooth and fluffy.
- Place your first pastry layer down onto your serving tray or cake board. Spread a generous, even layer of your cream filling across the surface.
- Stack the next pastry layer directly on top, pressing down very gently after each addition to level it. Repeat this layering process with the remaining pastry sheets and cream.
- Cover the top and all four outer sides of the cake with your remaining cream filling.
- Take your reserved crushed pastry crumbs and sprinkle them generously over the entire cake until it is completely coated in a beautiful, rustic layer of crumbs.
- The Overnight Melt: Place the cake into the refrigerator to rest for at least 6 hours, but preferably overnight. During this time, the cream slowly softens the pastry layers, transforming them from crisp and flaky into a tender, sliceable, melt-in-your-mouth cake while still preserving some of the delicate texture. Serve cold!
Nutrition
Notes
- Can I Use Egg Yolks Only? Yes! Using 8 yolks instead of 4 whole eggs in the custard base creates a richer, silkier custard with a significantly more luxurious mouthfeel.
- Why Trimming While Warm is Mandatory: Do not wait for your baked pastry sheets to cool down before cutting them. Cooling makes the laminated sheets brittle; attempting to cut cold pastry will cause severe cracking and shattering. Trimming them immediately out of the oven ensures clean, sharp borders.
- Why Sourdough is Skipped Here: While sourdough laminated dough works beautifully for many pastries, Natalya prefers this quick version for Napoleon Cake. The beauty of this recipe is its simplicity and the incredibly flaky texture it produces. Adding sourdough introduces a long fermentation that changes the dough structure, which can make the finished pastry slightly less delicate and crisp.
- Make-Ahead and Freezing Tips: The raw, completely laminated dough can be kept wrapped tightly in the refrigerator for up to 3 days before baking, or frozen for up to 2 months. Simply thaw in the fridge before rolling!
- How to Keep Leftovers: Stored inside an airtight container in the refrigerator, this cake will stay perfectly fresh for 3 to 4 days, and often tastes even better on the second day.
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