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Napoleon Cake

A classic layered cake featuring thin, crispy pastry sheets filled with rich, velvety custard cream and coated in fine pastry crumbs.

100 minHardServes 10580 cal/serving

RussianDessertStovetop and OvenVegetarianNut-FreeSoy-FreeLow-SodiumPork-FreeNightshade-Free

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Ingredients

  • 4 cups all-purpose flour, sifted
  • 2 cups unsalted butter, chilled, diced
  • 2 egg, beaten
  • 2/3 cup cold water, ice-cold
  • 1 tbsp white vinegar
  • 4 cups whole milk
  • 1.5 cups granulated sugar
  • 6 egg yolks, whisked
  • 4 tbsp cornstarch
  • 2 tsp vanilla extract
  • 1 cup unsalted butter, softened

Instructions

  1. 1

    Cut 2 cups chilled, diced unsalted butter into 4 cups sifted all-purpose flour using a pastry cutter until coarse crumbs form.

  2. 2

    Whisk 2 beaten egg, 2/3 cup ice-cold cold water, and 1 tbsp white vinegar together, then stir into the flour mixture to form a dough.

  3. 3

    Divide dough into equal portions and chill in the refrigerator for 1 hour.

  4. 4

    In a saucepan over medium heat, whisk 4 cups whole milk, 1.5 cups granulated sugar, 6 whisked egg yolks, and 4 tbsp cornstarch continuously until thickened.

  5. 5

    Remove custard from heat, stir in 2 tsp vanilla extract, cool completely, then beat in 1 cup softened unsalted butter.

  6. 6

    Roll each dough portion thin, prick with a fork, and bake at 400F for 6 to 8 minutes until golden brown.

  7. 7

    Layer cooled pastry sheets with custard cream, sprinkle crushed trimmings over top, and refrigerate overnight.

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Questions

What is Napoleon Cake?

A classic layered cake featuring thin, crispy pastry sheets filled with rich, velvety custard cream and coated in fine pastry crumbs. This reference files it under Russian dessert: made on the stovetop and in the oven, rated hard and about 100 minutes start to finish.

Can I skip chilling the dough for Napoleon Cake?

Step 3 reads: "Divide dough into equal portions and chill in the refrigerator for 1 hour." Not without a cost. The rest in step 3 firms the fat and relaxes the gluten, so the dough holds its shape and bakes up tender instead of spreading or shrinking.

Is there a substitute for cornstarch in Napoleon Cake?

The entry for Napoleon Cake calls for 4 tbsp cornstarch. In its place: Use twice as much all-purpose flour and cook it a few minutes longer, or the same amount of arrowroot or tapioca starch.

Can I make Napoleon Cake gluten-free?

Yes. The gluten in Napoleon Cake is 4 cups all-purpose flour, sifted. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Is Napoleon Cake vegan?

No, though it is vegetarian. What keeps it from vegan is 2 cups unsalted butter, chilled, diced, 4 cups whole milk, 1 cup unsalted butter, softened and 2 egg, beaten. For fully plant-based entries, see the vegan dessert collection.

Does Napoleon Cake contain eggs?

Yes: 2 egg, beaten and 6 egg yolks, whisked. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I start Napoleon Cake the day before?

Yes. Step 3 is a built-in pause of 1 hour: "Divide dough into equal portions and chill in the refrigerator for 1 hour." Do everything up to that point ahead of time and pick up at step 4 when you are ready to finish.

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