If you’re craving a dessert that’s light, creamy, and beautifully layered, this classic Napoleon cake is for you. Swipe to learn how to make the recipe!
WHY YOU'LL LOVE THIS RECIPE
What makes this Napoleon cake recipe special is how each step builds into something that feels bakery-worthy. It’s a bit of a project—but the result is worth every step.
INGREDIENTS FOR THE CAKE
– Flour
– Cold butter
– Eggs
– Ice water
– White vinegar
– Salt
– Egg yolks
– Cornstarch
– Whole milk
– Butter
– Sugar
– Vanilla extract
STEP 1: MAKE THE DOUGH
Prepare the dough in a large bowl. Knead the dough until smooth, and the dough into 10-12 balls. Cover with plastic wrap and refrigerate for 1 hour.
STEP 2: PREPARE THE CREAM
Whisk yolks, sugar, and cornstarch together. Heat the milk then add it to the mixture. Stir everything over heat until thickened. Add the butter and vanilla, cover, and cool.
STEP 3: ROLL AND BAKE
Roll out each dough ball into a thin circle, trim to 8 inches, and prick with a fork. Bake two at a time until golden, cool completely, and save the baked scraps for garnish.
STEP 4: ASSEMBLE THE CAKE
Place one pastry layer on a plate. Layer the pastry with 3 tablespoons of cream between each, then cover the top and sides with the remaining cream.
STEP 5: FINISH THE CAKE
Pulse baked scraps into fine crumbs, then press them onto the cake’s top and sides. Refrigerate overnight to let the layers soften and set.
PRO-TIPS
- Use cold butter for a flakier dough
- Cook the cream low and slow to prevent curdling
- Roll the dough a few millimeters thick to absorb the cream evenly
THIS RECIPE IS DELICIOUS
Whether you’re making it for a celebration or just want to try something special, this Napoleon cake will absolutely steal the show.
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