Pastry cream, also known as crème pâtissière or custard cream, is a rich, thick custard that forms the heart of many desserts, including our Napoleon cake. It’s essentially a thickened milk-based cream, often enriched with eggs. While similar to vanilla pudding, pastry cream typically has a more robust texture and flavor, being slightly thicker than a thinner custard like Crème Anglaise. It’s designed to hold its shape beautifully between cake layers.

Creating an authentic Russian Napoleon cake involves two main components: making the delicate puff pastry layers and preparing the rich pastry cream. While traditional puff pastry can be time-consuming, our simplified recipe makes the homemade version surprisingly quick. The process generally starts with the custard, allowing it ample time to cool. Once cooled, it’s often lightened with whipped cream for a more airy texture and to extend the volume. The puff pastry dough is then made, divided, rolled thinly, and baked quickly. Finally, the cooled pastry layers are stacked with generous amounts of cream, then coated with pastry crumbs and allowed to soak overnight for optimal softness. For detailed, step-by-step instructions, please refer to the full recipe card below!

This recipe features an easy, shortcut method for homemade puff pastry that delivers incredible flakiness without the laborious folding and chilling of classic laminated dough. It involves grating cold butter into a flour and salt mixture, then incorporating a liquid blend of sour cream, vinegar, egg, and vanilla. This forms a pliable dough that is then divided into small balls, rolled out thinly (around 10 inches in diameter), and baked individually for just 6-8 minutes until golden. This method results in beautifully crisp and flaky layers perfect for soaking up the rich pastry cream. You won’t need to prick this dough with a fork, as its thinness and composition prevent excessive puffing while still achieving that signature flaky texture.

Our recipe yields a generously sized cake, typically 10-inches in diameter. If you prefer a taller cake with more layers, you can roll out the individual dough pieces to a smaller diameter, such as 8-inches round, which will naturally increase the layer count for the same amount of dough. Napoleon cakes are also commonly made in rectangular shapes. For an example, you can check out a rectangular berry Napoleon Cake made with whipped cream for a delightful variation.

If you’re opting for a convenient shortcut, pre-made puff pastry sheets are readily available in the freezer section of most major grocery stores. They are typically sold in 1-pound packages. Popular brands like Pepperidge Farm and Pillsbury often come with two sheets per box. For larger quantities or catering needs, bulk cases can usually be found at food service stores.

While the traditional cream-filled pastry with thick custard is undeniably delicious, the Napoleon cake is wonderfully versatile and lends itself to several delightful variations:

• Fruit Napoleon Cake: Introduce a burst of freshness by adding your favorite fresh fruits, such as berries or sliced peaches, between each layer. This creates a vibrant and often lighter “berry Napoleon cake.”
• Dulce De Leche Cream: For a decadent caramel twist, fold rich dulce de leche into the whipped cream topping or directly into the pastry cream. This creates a beautiful caramel-colored cream with a deeply sweet flavor.
• Lemon Pastry Cream: Infuse the pastry cream with bright, zesty lemon flavors by adding lemon zest or a touch of lemon juice. This transforms it into a refreshing lemon custard, offering a lovely contrast to the flaky pastry.
• Whipped Cream Napoleon Cake: For a lighter alternative to the traditional custard, you can simply skip the heavy pastry cream and use freshly whipped cold heavy cream. This creates an airy, cloud-like filling that is equally delicious.

The choice of pan depends on the desired shape and size of your cake layers. For round layers, a round pizza pan works exceptionally well. If you’re making rectangular layers, a standard rectangular baking sheet is suitable. I often find it efficient to bake two 10-inch layers at a time, rotating them between large perforated pizza pans for even baking. To prevent sticking and ensure easy transfer, always line your baking pans with parchment paper or aluminum foil. While not strictly necessary, using flat baking sheets without raised rims can make sliding the delicate baked layers off much easier.

The key to a truly decadent and moist Napoleon cake lies in generous cream application. To assemble, place a substantial amount, roughly a heaping 1/2 cup, of cooled custard cream over each baked pastry layer. Gently spread it evenly to the edges. It’s crucial not to skimp on the cream; a thin layer won’t allow the pastry to fully soften and will leave you with a dry cake. Ample cream ensures each bite is rich, moist, and perfectly balanced with the delicate pastry.

Absolutely! If you’re looking for a quick and easy alternative to homemade pastry cream, a 6 oz package of instant or cook-type vanilla pudding mix can be a great substitute. Just ensure you prepare the pudding according to its package directions and allow it to cool completely before gently folding in any whipped topping (like Cool Whip or freshly whipped cream) to achieve the desired light and creamy texture for frosting the cake.

For a standard 10-inch diameter Napoleon cake, a 12-inch cake stand is ideal. This provides a comfortable margin around the cake for presentation and ease of slicing. If you opt for a smaller Napoleon cake, such as an 8-inch round, then an 8-inch or 10-inch cake stand would be perfectly suitable. Always choose a stand that offers enough space to showcase your beautiful creation.

The baking time for puff pastry can vary depending on its thickness and your oven. For the thin, homemade layers in this recipe (approximately 1/8 inch thick), they typically bake quickly, requiring anywhere from 5 to 8 minutes at an oven temperature of 430°F (220°C). Store-bought puff pastry, being much thicker, will generally require longer baking times, often 15-20 minutes or more. A good indicator of readiness is when the layers are lightly golden brown and crisp.

Baker’s Tip: If you’re using store-bought puff pastry dough, it’s essential to prick it thoroughly with a fork before baking. This prevents it from puffing up excessively and becoming too thick, which can make it challenging to stack and frost without breaking the delicate layers. Our homemade recipe, however, is designed not to require pricking due to its specific composition and thinness.

A finished Napoleon cake can be stored, covered, in the refrigerator for up to 4 days. It’s best to use plastic wrap to tightly cover the cake, preventing any fridge odors from permeating its delicate flavors and helping to maintain its moisture. For optimal taste and texture, many enthusiasts find that Napoleon cake is best served the day after it’s made, as this allows sufficient time for the pastry layers to fully absorb the rich cream and soften beautifully. When frosting the cake, you can let it sit at room temperature for a few hours to kickstart the softening process before transferring it to the refrigerator for chilling and further cream absorption.

Yes, Napoleon cake freezes surprisingly well! To freeze an entire cake, wrap it tightly in plastic wrap and then in aluminum foil, or place it in an airtight cake container. It can be stored in the freezer for up to 6 months. For individual servings, slice the cake into portions and store them in freezer-safe bags or containers with parchment paper in between slices to prevent sticking. Thaw the cake completely in the refrigerator overnight before serving to ensure the best texture and flavor.

Whipped cream, or a whipped topping like Cool Whip, is an excellent addition to Napoleon cake, especially when you want to lighten a rich pastry cream or simply extend its volume. It adds an airy, cloud-like texture and a delicate sweetness. To incorporate it, you’ll need approximately 12 ounces of store-bought whipped topping or 12 ounces of freshly whipped heavy cream. Gently fold this into your completely cooled pastry custard. This blend creates a delicious, lighter cream-filled custard that still offers ample richness and volume for layering the entire cake without falling short.

Pastry Dough:

Pastry Cream Filling:

Directions:

• 

  Prepare the Pastry Cream: In a small saucepan, combine cornstarch, sugar, and salt. In a separate bowl, whisk together the eggs and milk, then slowly stir this wet mixture into the dry ingredients in the saucepan. Heat this mixture over medium heat, whisking continuously to prevent lumps, until it thickens into a rich cream (this typically takes 1-2 minutes once it heats up). Remove from heat and stir in the butter and vanilla extract until smooth. Transfer the cream to a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and cool in the fridge for at least 2 hours until thoroughly chilled. Once chilled, gently fold in the Cool Whip (or freshly whipped heavy cream) to lighten the cream.
• 

  Make the Puff Pastry Dough: In a large mixing bowl, combine the flour and salt. Grate the cold butter directly into the flour mixture, tossing gently to coat the butter flakes. In a separate small bowl, whisk together the sour cream, white distilled vinegar, egg, and vanilla extract until well combined. Pour the wet ingredients into the flour-butter mixture and stir until a shaggy dough forms. Gently bring the dough together with your hands; avoid overworking it.
• 

  Divide and Prepare for Baking: Preheat your oven to 430°F (220°C). Transfer the dough to a lightly floured surface and gently form it into a log. Divide the log into 9-10 equal pieces. These will be your individual cake layers.
• 

  Roll and Stack Layers: On a generously floured surface (or using a silicone pastry mat), roll out each dough piece into a thin 10-inch circle. The thinner, the flakier! Place each rolled-out layer onto a sheet of aluminum foil. Stack the foil-backed layers until all pieces of dough are rolled out and ready for baking.
• 

  Bake the Pastry Layers: Carefully transfer individual foil-backed layers onto your cookie sheet or pizza pan. Bake each layer for approximately 6-8 minutes, or until it turns a beautiful light golden brown and is crisp. Cooking times may vary, so keep an eye on them. Once baked, cool all the layers completely on a wire rack before you begin frosting.
• 

  Assemble the Cake: On your chosen cake stand or serving platter, begin stacking the cooled pastry layers, spreading a generous amount (about a heaping 1/2 cup) of the prepared pastry cream evenly between each layer. Reserve one baked puff pastry layer to be used for the decorative crumbs.
• 

  Frost and Garnish: Once all layers are stacked, generously frost the sides and top of the cake with any remaining pastry cream. Take your reserved puff pastry layer and crush it into fine crumbs. Garnish the entire cake – top and sides – with these delicious crumbs, gently pressing them onto the cream.
• 

  Chill for Perfection: This is arguably the most crucial step! Allow the assembled cake to chill in the refrigerator and soak in the cream overnight, or for at least 8-12 hours. This extended resting period is what transforms the crispy pastry into incredibly moist and tender layers. Napoleon cake truly tastes best the next day, after it has had ample time to fully absorb the cream. Slice and serve chilled, enjoying every luxurious bite!

Nutrition per serving