A delicate, mouthwatering layered dessert I love to make when I want something both simple and impressive. Crisp puff pastry meets silky vanilla pastry cream for a light, elegant treat that works beautifully for celebrations or a special tea-time indulgence.
Why You’ll Love This Recipe
I enjoy how this cake looks bakery-perfect without being overly complicated. The puff pastry bakes into golden, flaky layers, while the vanilla pastry cream adds smooth, creamy richness. It’s a dessert that feels fancy but doesn’t take all day to prepare.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 (9×9-inch) sheets puff pastry, thawed
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2 cups whole milk
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½ cup granulated sugar
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4 large egg yolks
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3 tablespoons cornstarch
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2 tablespoons unsalted butter, softened
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1 teaspoon pure vanilla extract
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Powdered sugar, for dusting
Directions
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I preheat my oven to 400°F (200°C), line two baking sheets with parchment paper, and place each puff pastry sheet on a prepared sheet. I prick them all over with a fork to prevent excessive puffing, then bake for 12–15 minutes until golden. I let them cool completely.
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For the pastry cream, I heat the milk and half the sugar in a saucepan over medium heat until just simmering.
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In a separate bowl, I whisk the egg yolks, remaining sugar, and cornstarch until smooth and pale.
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I slowly pour about one-third of the hot milk into the yolk mixture while whisking constantly to temper it, then return the mixture to the saucepan. I cook over medium-low heat, whisking, until thickened and bubbling—about 1–2 minutes. I remove from the heat, whisk in butter and vanilla, then cover the surface with plastic wrap and chill until completely cool.
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To assemble, I place one pastry sheet on a serving plate, spread half the pastry cream evenly, top with the second pastry sheet, spread the remaining cream, then add the final pastry layer. I dust with powdered sugar and sometimes chill it before slicing for cleaner layers.
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I slice with a sharp knife, wiping the blade between cuts for neat edges.
Servings and timing
Servings: 9–12
Prep Time: 20 minutes (plus cooling and chilling)
Bake Time: 12–15 minutes
Total Time: about 1 hour (including cooling and assembly)
Variations
Sometimes I flavor the pastry cream with almond extract instead of vanilla or layer in fresh berries between the pastry and cream for a fruity twist. I’ve also brushed the pastry with a thin layer of jam for added flavor.
Storage/Reheating
I store the Napoleon cake covered in the fridge for up to 2 days. The pastry will soften slightly, but the flavors meld beautifully. I never reheat—it’s best served chilled or at room temperature.
FAQs
Can I make the pastry cream ahead of time?
Yes, I prepare it up to 2 days ahead and keep it refrigerated until assembly.
Can I use store-bought custard instead of making pastry cream?
Yes, but I prefer homemade for the best flavor and texture.
How do I keep the pastry from puffing too much?
I prick it all over with a fork before baking and can also place another baking sheet on top during the first few minutes.
Can I freeze Napoleon cake?
I don’t recommend freezing once assembled, as the pastry loses its crispness.
Can I make a chocolate version?
Yes, I stir in melted chocolate to the pastry cream for a rich twist.
Conclusion
I love how this easy Napoleon cake transforms simple ingredients into a stunning dessert. It’s crisp, creamy, and just sweet enough—perfect for impressing guests or treating myself to something special.
Print
Easy Napoleon Cake
- Total Time: ~1 hour (including cooling and assembly)
- Yield: 9–12 servings
Description
A delicate, mouthwatering layered pastry dessert combining crisp puff pastry with silky vanilla pastry cream—light, elegant, and perfect for any celebration.
Ingredients
2 (9×9-inch) sheets puff pastry, thawed
2 cups whole milk
½ cup granulated sugar
4 large egg yolks
3 tablespoons cornstarch
2 tablespoons unsalted butter, softened
1 teaspoon pure vanilla extract
Powdered sugar, for dusting
Instructions
Preheat oven to 400 °F (200 °C). Line two baking sheets with parchment paper and place each puff pastry sheet on a prepared sheet—prick all over with a fork to prevent excessive puffing. Bake for about 12–15 minutes, until golden and puffed. Let cool.
Meanwhile, prepare the pastry cream: in a saucepan, heat milk and half the sugar over medium until just simmering.
In a bowl, whisk egg yolks, remaining sugar, and cornstarch until smooth and pale.
Slowly pour about one-third of the hot milk into the yolk mixture, whisking constantly (tempering), then return the mixture to the saucepan. Cook over medium-low heat, whisking, until it thickens and begins to bubble—about 1–2 minutes. Remove from heat, whisk in butter and vanilla. Transfer to a bowl, cover surface with plastic wrap, and chill until completely cool.
Once pastry sheets and cream are ready, carefully layer: place one pastry sheet on a serving plate, spread half the pastry cream evenly, top with second pastry sheet, spread remaining cream, and finish with the top pastry. Dust with powdered sugar. Optionally chill for easier slicing and cleaner layers.
Slice carefully with a sharp knife, wiping the blade between cuts if needed for clean edges.
- Prep Time: 20 minutes (plus cooling and chilling)
- Cook Time: 12–15 minutes
- Category: Dessert
