Let's have a moment for napoleon cake.
Learn how to make the best Napoleon cake with this easy, bakery-style recipe. Napoleon Cake is a beloved classic dessert known for its thin and flaky puff pastry layers and smooth, luscious pastry cream filling in between. This Napoleon recipe is rich in flavor, light in texture, and perfect 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. Also known as Russian Napoleon Cake and French Napoleon Cake, this Napoleon dessert features multiple thin layers of crisp, buttery puff pastry dough filled with rich, homemade diplomat cream. This cake is traditionally left to rest overnight, allowing the cream to soften the pastry for a tender, melt-in-your-mouth texture.
Why you'll love my easy Napoleon cake recipe.
Bakery style cake
The best thing about this easy Napoleon cake is that it tastes (and looks) like you bought it from your local European bakery – with flaky cake layers and a rich pastry cream recipe that rivals anything store-bought.
Simple ingredients
This easy Napoleon pastry recipe skips the homemade puff pastry dough without sacrificing flavor or texture. You’ll still get those signature flaky cake layers and rich layers of pastry cream using just a few simple steps.
Ingredient notes.
Puff pastry
In the words of the lovely Ina Garten, “Store-bought puff pastry is fine!” I typically make this recipe with store-bought puff pastry. Store-bought puff pastry sheets are sold in the refrigerator or freezer section at your local grocery store.
Egg yolks
You’ll need whole eggs, but we’ll be separating the yolks and whites for different parts of the recipe. The egg yolks add richness to the diplomat cream, while the whipped egg whites are folded in for lightness and structure. Be sure to use large eggs.
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.
Heavy cream
Use cold heavy whipping cream for best results. This helps the custard cream hold its structure and creates a fluffy, stable texture. Avoid using light cream, condensed milk, Cool Whip, sour cream, cream cheese, or half-and-half, which won’t whip properly.
For the rest of the ingredients, please see the recipe 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. Unlike mousseline cream, which is made by combining pastry cream with softened butter, diplomat cream is lightened with heavy whipped cream for a softer, more delicate finish.
How to make diplomat cream.
The section below is a quick overview of how to make this recipe. For full details, see recipe card below!
Cream the eggs
In a large bowl, whisk together egg yolks and sugar until light yellow in color. Then, add cornstarch and whisk until smooth and thick.
Temper the eggs
Heat milk and vanilla in a medium saucepan over medium-low heat until steaming. Slowly add a little of the hot 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.
Working with Store-Bought Puff Pastry
For best results, let the puff pastry dough thaw in the refrigerator overnight, then rest at room temperature for about 15–20 minutes before rolling it out (so it will be easier to handle and layer the sheets of puff pastry more evenly). Lightly dust your work surface with all-purpose flour to prevent sticking while you roll out the dough.
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 the rolled out dough a baking tray lined with a piece of parchment paper. Bake in a preheated oven 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 to create thin cake layers. To assemble this layer cake, start with one of the baked layers of puff pastry on your serving plate. Spread a generous amount of cream on top to form one of the layers of pastry cream. Repeat the process, alternating puff pastry and cream until you reach the next layer. Use any remaining cream to cover the top and sides of the puff pastry cake layers. Finish by sprinkling the crushed puff pastry pieces over the entire cake, gently pressing them into the cream for a decorative, bakery-style finish.
Refrigerate
Cover the serving platter 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 in the fridge overnight or up to two days before serving. 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. Store leftover assembled cake in an airtight container in the refrigerator for up to 3–4 days to maintain its texture and freshness.
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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 milk (whole milk)
- 1½ cups whole milk
- 3/4 cup granulated sugar
- 6 Tablespoons cornstarch
- 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!
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 cornstarch
- 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 cold water to a wide bowl, sprinkle the gelatin over it. Whisk to combine and set aside until no more powder is visible and the gelatin looks bloomed. Then, microwave for 10 seconds.3 teaspoons gelatin, 2 Tablespoons cold water
- Add the microwaved, bloomed gelatin and butter. Whisk vigorously until combined. Then, add the whipped egg whites and gently whisk in 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 milk
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 overnight or up to two days before serving. his 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
6 Responses
Not too sweet! Very very flavorful! And so beautiful to look at. Must try!
Thank you for the lovely review, Alina!
Wow. I’ve never tried anything like this in my life!!! Now that I’m retired im always looking for new recipes to experiment with and this one was so so fun to make. Will make again!
There’s always fun to be had in the kitchen. Thanks for the review! We are glad you enjoyed it.
LOVE this!!!
We’re happy to hear this! 🙂