The Best Classic Napoleon Cake with Cream

This Napoleon cake is soft, moist, and so darn delicious! The made-from-scratch dough makes the perfect texture. Store bought puff pastry couldn’t even compete.

beer cake

Napoleon cake is one of my favorite cakes of all time. In a perfect world, I’d be curling up with a slice of this heavenly cake every single night. I guess a few times a year isn’t so bad though, right? Wrong. 

Once you’ve tried this cake, you’ll want more. And more. It will keep you up at night. You’ll be thinking about this cake at all hours of the day. It’s like you can almost taste it every single time. But what good does “almost” do you? No good. So you make it again. And then repeat. And now you’ve fallen victim to the Napoleon cake trap. Oh, it’s a thing. 

Am I being too dramatic? Perhaps. Most likely no. But you guys. This cake is amazing. It is moist beyond belief. Beautiful pastry cream is generously nestled into the many layers of pastry cake. The flavors are perfectly synchronized after cooling down in the refrigerator and getting a chance to set. And that, my friends, is the key.

To ensure this delicious cake remains moist and doesn’t turn into a dry crisp, you’ll want to let it set in the refrigerator, covered. Overnight, ideally. Because you see, you’ve got these really thin layers of cake. Letting it sit uncovered on the counter can dry it out. But by putting it in the fridge covered, you’re letting the flavors come out. You’re trapping the moisture – in the best way possible. You’re making sure you get the moist cake you deserve.

Whether you’ve got a special occasion coming up, or you just want to reward your taste buds, this Napoleon cake is the answer!

What do I need to make the dough?

  • 300g butter, softened (2 sticks)
  • 1 tsp baking powder
  • 3 cups unbleached flour
  • 1 cup beer

napoleon cake

What do I need to make the cream?

  • 5 egg yolks
  • 1/4 tsp vanilla
  • 1 cup sugar
  • 3 Tbsp corn starch
  • 800 mL of milk
  • 1 can sweetend condensed milk

napoleon

To make the dough 

  • Tip: Important that you put in the ingredients in the order that they are written 
  • In a bowl of a stand mixer, beat 2 sticks of unsalted softened butter. Add in 1 teaspoon of baking powder.
  • When butter is smooth, add in 1 teaspoon of baking powder and 3 cups of flour.
  • Add to the mix 1 cup of beer. The dough will become soft. Form into 9 equal balls. Put them on a plate and refrigerate for 1 hour.

napoleon

For the cream 

  • In a microwave-safe bowl, or in a pot on the stove, mix together 5 yellow egg yolks, 1/4 teaspoon vanilla, 1 cup of sugar,  3 Tablespoons of corn starch; combine well together. Then add 800ml of milk.
  • Heat in microwave for 9 mins (mix after each minute) or on the stove until it begins to boil.
  • Put in refrigerator. When it cools down, beat together with 1 can sweetened condensed milk.

Napoleon

  • Preheat oven to 350F.
  • Take the 9 balls you formed and roll each one flat into a big circular shape, using flour if the dough sticks to the surface.
  • Get a springform, large size.
  • Cut the size of the springform on the dough and leave the access dough to bake too, you would need that for the decoration of the cake.
  • With a fork, poke the flat dough piece a few times, so it doesn’t puff up in the oven.
  • Bake each layer for about 7mins or until dough begins to darken.

napoleon

 

napoleon

How to add in the cream:
  • Spread the cream on each layer, stacking one on to the other until all layers are stacked.
  • Pour and spread the cream on top of the cake and all around the sides too.
  • Take the edges from the circle that also baked and crumble them up, sprinkle them all over the cake.

napoleon

  • Put the cake in the refrigerator, covered.  It is important that it is covered, for the cake to become moist. 

Enjoy!

napoleon

I’d love to hear how it turned out for you! Are you going through Napoleon cake withdrawals? Let me know down below! 

More sweet recipes for you to enjoy:

Equipment I Used

Napoleon Cake

Napoleon Recipe

Classic Russian Napoleon cake recipe made with puff pastry and sweat cream filling.
Prep Time 15 mins
Total Time 3 hrs 15 mins
Course Dessert
Cuisine Russian
Servings 12
Calories 484 kcal

Equipment

  • Mixing bowl
  • measuring spoons
  • cake pan
  • cake spatula
  • measuring cups
  • cooling rack

Ingredients
  

For the dough:

  • 200 g butter softened
  • 1 tsp baking powder
  • 3 cups unbleached flour
  • 1 cup beer

For the cream:

  • 5 egg yolks
  • ¼ tsp vanilla
  • 1 cup sugar
  • 3 Tbsp corn starch
  • 800 ml milk
  • 1 can sweetened condensed milk

Instructions
 

For the dough:

  • In a mixing bowl, beat 2 sticks of unsalted softened butter. Add in 1 teaspoon of baking powder.
  • When butter is smooth, add in 1 teaspoon of baking powder and 3 cups of flour.
  • Add to the mix 1 cup of beer. Dough will become soft. Form into 9 equal balls. Put them on a plate and refrigerate for 1 hour.
    Napoleon Cake

For the cream:

  • In a microwave safe bowl or in a pot on the stove, mix together 5 yellow egg yolks, ¼ teaspoon vanilla, 1 cup of sugar, 3 Tablespoons of corn starch; combine well together. Then add 800ml of milk.
  • Transfer to the refrigerator to cool. When it cools down, beat together with 1 can sweetened condensed milk.
  • Preheat oven to 350°F.
  • Take the 9 balls you formed and roll each one flat into a big circular shape, using flour if dough sticks to surface.
  • Using a large spring form, cut the dough into the shape of the spring form. Leave the access dough to bake also.
  • With a fork, poke the flat dough piece a few times around so it doesn't puff up in the oven.
    Napoleon Cake
  • Bake each layer for about 7 minutes or until dough begins to darken.
    Napoleon Cake
  • Spread the cream on each layer, stacking one on to the other until all layers are stacked.
  • Pour and spread the cream on top of the cake and all around the sides too.
  • Take the edges from the circle that also baked and crumble them up, sprinkle all over the cake.
    Napoleon Cake

Notes

Tip: it’s important that you add in the ingredients in the order that they are written. 

Nutrition

Nutrition Facts
Napoleon Recipe
Amount Per Serving
Calories 484 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 12g75%
Cholesterol 135mg45%
Sodium 195mg8%
Potassium 301mg9%
Carbohydrates 63g21%
Fiber 1g4%
Sugar 38g42%
Protein 10g20%
Vitamin A 721IU14%
Vitamin C 1mg1%
Calcium 205mg21%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword beer, butter, cake, condensed milk, dessert, milk, russian dessert, russian food, vanilla
Tried this recipe?Let us know in the comments how it was!
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