Napoleon Cake

Layers of flaky puff pastry, silky pastry cream, and luscious frosting come together in this classic Napoleon Cake recipe.

this Recipe

Okay, so confession time: the first time I made Napoleon Cake, I had no clue what I was doing. I’d had it at a family gathering—one of those big, loud get-togethers where someone always brings something a little extra. My aunt was the hero that day. Her cake was tall, layered, and absolutely stunning. I thought, “I can totally make this!” Spoiler: I had no idea how much work went into it.

When I finally worked up the courage to try, it was a mess. I’m talking flour everywhere, uneven layers, and me second-guessing my life choices. But then, something magical happened. As I assembled it, each layer came together. My husband wandered into the kitchen and said, “Wait, you made this?” The look on his face when he took a bite? Worth every bit of the chaos. Now, I want you to feel that same triumph because, trust me, this cake is a game-changer.

Why You’ll Love This Napoleon Cake Recipe?

Let’s get real—Napoleon Cake isn’t your average dessert. It’s flaky, creamy, and so good it might just ruin other cakes for you. What makes it extra special? The layers. There’s something about those golden, buttery layers meeting that silky pastry cream that feels like a hug for your taste buds. Plus, letting it sit overnight means the flavors meld into this soft, tender masterpiece. It’s the kind of dessert that gets people asking, “Where did you buy this?” (And you can smugly reply, “Oh, I made it.”)

Ingredient Notes:

Let’s break it down because, honestly, some of these might raise an eyebrow (vodka? vinegar?). Don’t worry—I’ve got you.

• Flour: It’s the backbone of your cake layers. Sift it to avoid any clumps; trust me, clumps are not your friend here.
• Cold Butter: The colder, the better. Those chunks of butter are what make the layers puff up and get that chef’s kiss flakiness.
• Vodka & Vinegar: Yes, these are your secret weapons. They add just the right tenderness and structure to the dough. Will your cake taste boozy? Not a chance.
• Egg Yolks: Rich, golden, and essential for a creamy pastry cream that dreams are made of.
• Heavy Cream: Whipped into the frosting, it’s like a fluffy cloud that ties everything together.

How To Make Napoleon Cake?

Step 1. Prep the Dough

You’ll start by mixing your flour and salt, then cutting in cold butter until it looks like coarse crumbs. It’s messy, but that’s the fun part! Whisk together vodka, vinegar, water, and eggs, then gently mix it into the flour. Don’t overdo it—just bring it together enough to chill. Wrap it up and pop it in the fridge overnight.

Step 2. Make the Pastry Cream

This is where patience comes in. Whisk milk, sugar, yolks, and cornstarch on medium heat. Keep whisking, even when you think your arm might fall off. Eventually, it’ll thicken into a gorgeous, silky cream. Cool it completely before moving on (resist the urge to eat it by the spoonful).

Step 3. Roll and Bake the Layers

Now the fun starts. Roll out your dough into thin circles, cut them to size, and bake. Don’t forget to prick the layers with a fork so they bake evenly. Save the scraps! They’re gold for decorating later.

Step 4. Make the Frosting

Whip butter, powdered sugar, and vanilla until fluffy, then slowly mix in your pastry cream. Finish it off by folding in whipped cream. It’s rich, dreamy, and you’ll want to slather it on everything.

Step 5. Assemble the Cake

Here’s where the magic happens. Start layering: pastry, frosting, repeat. Be generous with the frosting—it’s the glue that holds it all together. Use the crushed scraps to coat the outside for that classic look. Chill it overnight so it all comes together.

Storage Options:

Napoleon Cake holds up beautifully in the fridge for up to five days. Just keep it covered to avoid drying out. For longer storage, freeze individual slices. When you’re ready to indulge, let them thaw in the fridge for a few hours.

Variations and Substitutions:

• Flavored Cream: Add coffee, almond extract, or even a splash of rum for a twist.
• Gluten-Free Version: Swap out the flour for a 1:1 gluten-free blend.
• Lighter Frosting: Replace heavy cream with Greek yogurt for a tangy kick.

What to Serve with Napoleon Cake?

• Fresh Berries: Strawberries or raspberries balance the richness.
• Espresso or Cappuccino: Because coffee and dessert are soulmates.
• Chocolate Shavings: Sprinkle on top for extra decadence.

Frequently Asked Questions:

Do I really need vodka in the dough?

Yes! It’s the secret to flaky layers. The alcohol evaporates while baking, so no, it won’t taste boozy.

Can I make this cake ahead of time?

Absolutely! In fact, it tastes better after sitting overnight.

What if I don’t have a food processor?

No worries! Mixing by hand works fine. It’s a bit more effort, but hey, you’ll earn those bragging rights.

So, are you ready to take on Napoleon Cake? It’s one of those recipes that makes you feel like a total kitchen rockstar. Sure, it takes time, but the end result is so worth it. I can’t wait to hear how yours turns out—drop a comment below and tell me all about it!

Keep the Flavor Coming – Try These:

Ham And Cheese Hash Brown Casserole

Whiskey Pineapple Chicken

A Refreshingly Light Crunchy Mandarin Orange-Chicken

Napoleon Cake

Layers of delicate, flaky puff pastry paired with rich pastry cream and a light, fluffy frosting make this Napoleon Cake an irresistible classic. Perfect for celebrations or indulgent moments, this dessert is a show-stopping treat.

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Servings

Ingredients

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For the Cake Layers

• 4 ½ cups all-purpose flour plus extra for dusting
• ½ tsp salt
• 14 oz 3 ½ sticks cold butter, cubed
• ¾ cup chilled water
• 1 tbsp distilled white vinegar
• 2 tbsp vodka
• 2 large eggs beaten

For the Pastry Cream

• 5 cups milk
• 10 large egg yolks
• ¾-1 cup granulated sugar adjust to taste
• 6 tbsp cornstarch

For the Frosting

• 12 oz butter room temperature
• ¾ cup powdered sugar
• 2 tsp vanilla extract
• 1 ½ cups heavy cream whipped

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Instructions

 

Prepare the Cake Dough

1. Combine the all-purpose flour and salt in a food processor or large mixing bowl. Add the cubed butter and work it into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
2. In a separate bowl, whisk together the chilled water, vinegar, vodka, and beaten eggs until fully combined.
3. Create a well in the center of the flour mixture and pour in the liquid mixture. Gently mix until the dough comes together. Avoid overmixing to maintain visible butter chunks.
4. Shape the dough into a disc, wrap it in parchment paper or foil, and refrigerate for several hours or overnight.

Prepare the Pastry Cream

1. In a medium saucepan, whisk together the milk, granulated sugar, egg yolks, and cornstarch over medium heat.
2. Continuously whisk the mixture until it thickens into a smooth, creamy consistency. Remove from heat and let it cool completely before refrigerating.

Bake the Cake Layers

1. Preheat your oven to 400°F (200°C) and prepare 10-12 sheets of parchment paper, sized to fit your baking trays.
2. Divide the chilled dough into 10-12 equal portions, depending on your desired cake size. Roll each portion into a thin circle directly on the parchment paper, lightly dusting with flour to prevent sticking.
3. Use a plate or cake pan to trim each circle to a uniform size, leaving the trimmings intact. Prick the dough with a fork to prevent puffing during baking.
4. Bake each layer for 7-8 minutes or until lightly golden. Cool the layers completely and set aside. Reserve the baked trimmings for decoration.

Make the Frosting

1. In a large bowl, cream the room-temperature butter, powdered sugar, and vanilla extract until light and fluffy.
2. Gradually mix in the chilled pastry cream, a few tablespoons at a time, until fully incorporated.
3. Fold in the whipped cream to create a light, airy texture.

Assemble the Cake

1. Place a small dollop of frosting on the serving plate to anchor the first layer.
2. Stack the layers one by one, spreading an even amount of frosting between each layer. Ensure all frosting is evenly distributed for consistency.
3. Coat the top and sides of the cake with the remaining frosting.
4. Crush the reserved baked trimmings into fine crumbs and press them onto the sides and top of the cake.
5. Refrigerate the assembled cake overnight to allow the flavors to meld and the layers to soften.

Notes

To make this Napoleon Cake gluten-free, substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour. Ensure all other ingredients, such as cornstarch and powdered sugar, are certified gluten-free to avoid cross-contamination.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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