Let's have a moment for the cake.
Napoleon Cake is a beloved classic dessert known for its thin and flaky puff pastry layers and smooth, luscious pastry cream in between. It’s rich in flavor, light in texture and fancy enough for any occasion. I don’t claim to be a professional cake maker but if I can do this, so can you!
What is Napoleon Cake?
Napoleon Cake is a popular Eastern European dessert, often considered a variation of Mille-Feuille in France or Cremeschnitte in Romania. It consists of multiple layers of crisp, buttery puff pastry separated by a luscious, homemade diplomat cream. The cake is left to rest overnight so that the cream softens the layers.
Why you'll love my recipe.
Bakery style cake
This easy napoleon cake tastes (and looks) like you bought it from your local European bakery!
Simple ingredients
Traditional napoleon cake is made with homemade puff pastry and takes hours to prepare and make. This shortcut version uses pre-made puff pastry and it tastes just as good, if not, better!
Ingredient notes.
Puff pastry
In the words of the lovely Ina Gartan, “Store bought puff pastry is fine!” They are sold in the refrigerator or freezer section at your local grocery store.
Egg yolks
For richness and authenticity, my diplomat cream is made with egg yolks.
Sugar
Just enough sugar to satisfy your sweet tooth.
Corn starch
Corn starch helps thicken the pastry cream.
Vanilla bean pods
While vanilla pods are the classic, preferred choice for this dessert, you can substitute it for two teaspoons of high-quality, pure vanilla extract or 1 Tablespoon of vanilla bean paste.
Powdered sugar
For dusting and decoration.
For the rest of the ingredients, please see the recipe index card below!
What is diplomat cream?
Diplomat cream, also known as crème diplomate or diplomat custard, is a light, creamy filling used in pastries and desserts like eclairs, cream puffs and fruit tarts. It is made by combining pastry cream (which is a thick custard made from milk, eggs, sugar, corn starch) and heavy whipping cream.
How to make diplomat cream.
The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!
Cream the eggs
In a large bowl, whisk together egg yolks and sugar until light yellow in color. Then, add corn starch and whisk until smooth and thick.
Temper the eggs
Heat milk and vanilla over medium/low heat until steaming. Slowly add a little of the milk mixture at a time to the eggs while whisking continuously.
Whisk the cream until thick
Pour the whole mixture through the sieve back into the pot. Gently whisk continuously for 5 to 7 minutes until thickened. Remove from the heat. Add the bloomed gelatin and butter. Whisk together until combined. It may separate at first but it will come together as you whisk. While the custard is still warm, fold in the whipped egg whites until no more white is visible.
Set aside to cool
Directly cover the cream with plastic wrap to prevent a top layer of dry skin from forming. Place in the refrigerator for a few hours until thick and chilled. Before using, give it a mix to smooth out the texture as it will have set into a firm, thick custard. After the custard is chilled, use a hand mixer to whip the heavy whipping cream on high speed, one cup at a time, in same bowl as the custard until pale yellow, fluffy and thickened. This can take up to 5 minutes.
Note: Whisking the chilled custard will disrupt the gelatin but after assembling the cake and refrigerating, it will set again.
Expert tips from my test kitchen.
Don’t reduce the sugar
Sugar plays an important role in the structure and texture of the pastry cream. The overall recipe is not very sweet!
Make the diplomat cream first
Pastry cream must be made ahead of time because it requires time to cool. I suggest making it the night or the day of. Set aside to cool in the fridge.
Strain the milk and egg mixture
Use a fine mesh sieve to catch any lumps as well as larger bits of the vanilla bean pods.
Whisk the pastry cream continuously while it’s on the stove
This step requires your full attention. Whisking constantly helps keep the mixture clump free, promotes even thickening and prevents the egg mixture from scrambling.
Cut with a sharp, serrated knife
When cutting this type of cake, be sure to use a sharp knife to maintain the soft layers and prevent compressing the cake. A serrated knife works best.
Refrigerate over night
As this cake sits, the cream filling softens the layers of crispy, puff pastry. The longer it sits, the better!
How to make Napoleon Cake.
The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!
Make the diplomat cream
See above for how to make diplomat cream. Full directions in recipe index card below.
Bake the layers
Use a rolling pin to flatten the puff pastry into a rectangle. Place on a baking tray lined with parchment paper. Bake at 425°F for 17 to 20 minutes until deep, golden brown. Press down the puff and remove the broken pieces. Set aside for the topping later. Place the puff pastry back into the oven for an additional 5 to 7 minutes until even more golden brown and crispy.
Assemble
Cut each rectangle into two equal pieces. Alternate starting with a sheet of puff pastry and generous layer of cream. Use leftover cream to cover all the sides. Sprinkle and press all sides with the broken puff pastry pieces.
Refrigerate
Cover with plastic wrap and refrigerate for at least 4 to 5 hours but overnight is best. This helps the cream set and the layers soften, making it easier to slice.
Can I make Napoleon Cake in advance?
Yes! Napoleon Cake actually tastes better the next day as the layers soften, making it easier to slice.
How do I prevent my cake from becoming soggy?
Bake the puff pastry until deeply golden brown to remove excess moisture. Let the puff pastry cool completely before assembly.
How long should I chill Napoleon Cake before serving?
Chill the cake for at least 4-5 hours but overnight is best. This helps the cream set and the layers soften, making it easier to slice.
How to store leftover Napoleon Cake.
Napoleon cake is best served cold and a great make ahead recipe. As this cake sits, the cream filling softens the layers of crispy, puff pastry. The longer it sits, the better.
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Easy Napoleon Cake
Ingredients
For the cake:
- 2 sheets pre-made puff pastry frozen or refrigerated
- 2 cups fresh raspberries may substitute with seasonal fruit
- 1/4 cup powdered sugar for dusting
For the diplomat cream:
- 6 eggs yolks
- 6 egg whites whipped
- 1½ cups heavy whipping cream
- 1½ cups whole milk
- 3/4 cup granulated sugar
- 6 Tablespoons corn starch
- 4 Tablespoons unsalted butter
- 2 vanilla bean pods, scrapped may substitute with 1 Tablespoon vanilla bean paste
- 3 teaspoons gelatin
- 2 Tablespoons cold water
Instructions
- Please go back and read the bog post, expert tips and step by step photos before beginning. This is for your benefit so the recipe turns out great on the first try!
Bloom the gelatin.
- Add the cold water to a wide bowl, sprinkle the gelatin over it. Set aside until no more powder is visible and the gelatin looks bloomed.3 teaspoons gelatin, 2 Tablespoons cold water
Make the diplomat cream.
- In a large bowl, whisk together egg yolks and sugar until light yellow in color. Then, add corn starch and whisk until smooth and thick.6 eggs yolks, 3/4 cup granulated sugar, 6 Tablespoons corn starch
- Heat milk and vanilla over medium/low heat until steaming. Slowly add a little of the milk mixture at a time to the eggs while whisking continuously.1½ cups whole milk, 2 vanilla bean pods, scrapped
- Pour the whole mixture through the sieve back into the pot. Gently whisk continuously for 5 to 7 minutes until thickened. Remove from the heat.
- Add the bloomed gelatin and butter. Whisk vigorously until combined. Then, add the whipped egg whites and gently fold until fully combined and no more white is visible.4 Tablespoons unsalted butter, 6 egg whites
- Directly cover the cream with plastic wrap to prevent a top layer of dry skin from forming. Place in the refrigerator for a few hours until thick and chilled. Before using, give it a mix to smooth out the texture as it will have set into a firm, thick custard.
- After the custard is chilled, use a hand mixer to whip the heavy whipping cream on high speed, one cup at a time, in same bowl as the custard until pale yellow, fluffy and thickened. This can take up to 5 minutes.Note: Whisking the chilled custard will disrupt the gelatin but after assembling the cake and refrigerating, it will set again.1½ cups heavy whipping cream
Bake the puff pastry.
- Use a rolling pin to flatten the puff pastry into a rectangle. Place on a baking tray lined with parchment paper. Bake at 425°F for 17-20 minutes until deep, golden brown.2 sheets pre-made puff pastry
- Use the back of a spatula to press down the puff and remove the broken, crispy pieces. Save this for the topping later. Place the puff pastry back into the oven for an additional 5-7 minutes until even more golden brown and even more crispy. Set aside to cool.
Assemble the cake.
- Cut each rectangle into two equal pieces. You will end up with 4 pieces total. Alternate starting with a sheet of puff pastry and generous layer of cream, about 1 cup. It's okay if some of the filling falls on the sides. After you finished the last layer, use the leftover cream to cover all the sides.
- Sprinkle and press all sides with the broken puff pastry pieces.
Refrigerate until set.
- Cover with plastic wrap and refrigerate for at least 4 to 5 hours but overnight is best. This helps the cream set and the layers soften, making it easier to slice. Garnish with fresh fruit and powdered sugar before serving.2 cups fresh raspberries, 1/4 cup powdered sugar
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
