This easy Napoleon Cake Recipe features flaky, golden pastry layers and a sweet whipped cream and condensed milk fillingโ€”no custard, no cooking required. A lighter take on the classic Russian Napoleon cake, itโ€™s simple to assemble, make-ahead friendly, and perfect for birthdays, holidays, or any special occasion.

Napoleon cake
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๐Ÿ“œ What Is Napoleon Cake?

Napoleon cake, also known as โ€œNapoleon Torteโ€ or Russian mille-feuille, is a multi-layered dessert made with thin, flaky pastry and a velvety custard or pastry cream. Unlike the French mille-feuille, which often has three layers, the Russian version usually has 6โ€“12 thin layers and is left to chill overnight so the cream soaks into the pastry, resulting into a sliceable, melt-in-your-mouth experience.

This cake is a beloved classic in Eastern Europe and is often made for special occasions like New Yearโ€™s, birthdays, and weddings.

Napoleon cake

You’ll Need

  • Puff Pastry โ€“ Use frozen puff pastry sheets or blocks. Make sure theyโ€™re fully thawed before rolling. Roll each piece thinly for crisp, delicate layers that soften perfectly once assembled with cream.
  • Flour (for dusting) โ€“ Helps prevent sticking when rolling out the pastry. Just a light dusting is enough.
  • Sweetened Condensed Milk โ€“ Brings sweetness and a creamy texture to the filling. No need for extra sugarโ€”this does the job beautifully.
  • Heavy Whipping Cream โ€“ Whip until stiff peaks form. It gives the filling a light, airy texture and helps it hold its shape between layers.
  • Fresh Berries (strawberries & blueberries) โ€“ Optional, but great for a fresh and colorful garnish. Slice or halve them for easy decorating.
  • Powdered Sugar โ€“ Adds a simple, elegant finish. Dust just before serving for the best look.
Napoleon cake

How to Make Napoleon Cake

Prep the pastry: Roll out chilled puff pastry into thin sheets and cut into rectangles. Prick them with a fork to prevent too much puffing.

Bake the layers: Bake the pastry until golden and crisp. Let them cool fully. Save some offcuts for decorating.

napoleon cake

Make the cream: Whip the heavy cream to soft peaks, then beat in sweetened condensed milk until thick and glossy.

Assemble the cake: Layer pastry and cream, one after the other. Press lightly to keep it even.

napoleon cake

Pro Tips for Perfect Napoleon Cake

  • Itโ€™s best served the next day after refrigeratingโ€”it softens beautifully.
  • Roll the dough as thin as possible to ensure light, crisp layers.
  • Let the custard cool completely before assembling to avoid sogginess.
  • Use a cake ring for even stacking, or trim edges for a clean look.

๐Ÿค” FAQs

Can I make Napoleon cake ahead of time?

Yes! It actually tastes better after resting overnight in the fridge.

How many layers should a Napoleon cake have?

Traditionally 7โ€“12 layers, but you can make as few as 6 and still get great results.

Can I use puff pastry instead of homemade dough?

Yes, store-bought puff pastry is a great shortcut, though homemade gives a more authentic taste.

Napoleon cake

How to Store Napoleon Cake

Napoleon cake should be stored in the refrigerator, tightly covered or in an airtight container. It keeps well for up to 3 days, and actually tastes better after resting overnight as the layers soften and the flavors meld. Avoid freezing, as the whipped cream filling can separate and the pastry may lose its crispness.

Family-Favorite Cakes to Serve After Dinner

If you try this Napoleon Cake, weโ€™d love it if you left a quick rating or comment belowโ€”it really helps others find the recipe and means a lot to us! โค๏ธ

5 from 1 vote

Napoleon Cake Recipe

By: Tatiana
This Napoleon cake is a lighter Russian classic made with flaky pastry and a whipped creamโ€“condensed milk filling. No custard or stovetop needed!
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 10
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Ingredients 

Napoleon Cake Layers

  • 2 pounds puff pastry blocks, thawed according to package instructions
  • ยผ cup all-purpose flour, for dusting

Cream for Napoleon Cake

  • 1 (14-ounce) can sweetened condensed milk
  • 2ยฝ cups heavy whipping cream, 35% fat

For Cake Decoration

  • 5 fresh strawberries, halved or sliced
  • 2 tablespoons fresh blueberries
  • 1 tablespoon powdered sugar

Instructions 

  • Set your oven to 400 ยฐF (200 ยฐC) ยฐF. Pop the rack in the middle so everything bakes evenly.
  • Make sure your puff pastryโ€™s chilled but pliableโ€”overnight in the fridge is perfect, or let it sit on the counter for about 20 minutes if itโ€™s still stiff.
  • Cut each 1-pound block in half so youโ€™ve got four pieces. On a lightly floured piece of parchment paper, roll each piece until itโ€™s nice and thin.
  • Cut each sheet into two 12โ€ณร—8โ€ณ rectanglesโ€”youโ€™ll have eight total. Keep those offcuts on the parchment; they turn into our tasty topping. Give every rectangle a good prick with a fork (or lightly drag a pizza cutter over it) so it wonโ€™t puff up too much.
  • Lay two sheets (parchment and all) on your baking sheet and bake for about 9โ€“10 minutesโ€”just until theyโ€™re gently golden. Donโ€™t wander off! Transfer to a wire rack to cool, then repeat with the rest.
  • In a cold bowl, pour in 2ยฝ cups of cold heavy cream. Whip on medium speed until you see soft peaks. Pour in the entire 14-ounce can of sweetened condensed milk, then keep whipping until those peaks are stiff and glossy.
  • Place one crisp pastry sheet on your serving platter. Slather on a generous layer of the cream, then top with another sheet. Press down lightly and repeat until youโ€™ve used six sheetsโ€”cream between each layer, of course.
  • Crumble the last baked sheet and all those trimmings into tiny bits. Stir in 1 tablespoon of powdered sugar, then press the crumbs all over the top and sides of your cake.
  • Arrange 4โ€“5 halved fresh strawberries in a circle around the top edge. Scatter 2 tablespoons of fresh blueberries in the center. Dust the fruit and edges with a light sprinkle of powdered sugar for a finishing touch.
  • Cover your cake and let it rest in the fridge for at least 1โ€“2 hours. This little nap makes it slice like a dream. Grab a sharp knife, cut yourself a generous piece, and enjoy every flaky, creamy bite!

Notes

Store the cake in the fridge in an airtight container. It keeps well for up to 3 days and tastes even better the next day as the layers soften. Freezing isnโ€™t recommendedโ€” the cream may separate and the pastry can lose its texture.

Nutrition

Serving: 1g | Calories: 341kcal | Carbohydrates: 37g | Protein: 4.7g | Fat: 19g | Saturated Fat: 5.2g | Cholesterol: 65mg | Sodium: 176mg | Fiber: 0.6g | Sugar: 19g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Hello there!

Iโ€™m Tatianaโ€”your go-to gal for easy, tasty meals that wonโ€™t leave you crying over a sink full of dishes.
Letโ€™s cook, laugh, and keep it real in the kitchenโ€”aprons optional!

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2 Comments

  1. Elena says:

    5 stars
    I made this Napoleon cake for my momโ€™s birthday, and it was a huge hit! The cream was so light and perfectly sweet, and the layers softened beautifully overnight. Honestly, it tasted even better the next day. Will definitely be making this again for the holidays!

    1. Tatiana says:

      Hi Elena! That makes us so happy to hearโ€”what a lovely idea to make it for your momโ€™s birthday! We agree, the cake really does get better the next day. Thank you so much for sharing your feedback! โค๏ธ