Flaky layers, creamy bliss
Russian Napoleon cake is a beloved classic made of ultra-thin, flaky pastry layers stacked high with silky custard cream. Each bite melts in your mouth as the crisp layers soften into the rich filling, creating that signature tender texture Napoleon is famous for. This cake is perfect for holidays, celebrations, or when you want a show-stopping dessert that feels truly special. While it looks impressive, the steps are straightforward and totally doable at home. Best of all, it tastes even better the next day—making it ideal for make-ahead baking.
⏱️ Time Breakdown
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Chill/Set Time: 8 hours (or overnight)
- Total Time: ~9½ hours
- Servings: 10–12 slices
📝 Ingredients List
For the Cake Layers
- 2½ cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1 large egg
- ½ cup cold milk
- 1 tbsp white vinegar
- ¼ tsp salt
For the Custard Cream
- 4 cups whole milk
- 1 cup granulated sugar
- 4 large eggs
- 5 tbsp cornstarch
- 1 tsp vanilla extract
- ½ cup unsalted butter, softened
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large mixing bowls
- Rolling pin
- Baking sheets
- Parchment paper
- Saucepan
- Whisk
- Offset spatula
- Sharp knife
Step-by-Step Beginner-Friendly Instructions
Make the Dough
- Cut butter into flour: In a bowl, rub cold butter into flour and salt until crumbly.
- Mix wet ingredients: Whisk egg, milk, and vinegar. Pour into flour mixture and gently combine.
- Divide & chill: Form dough, divide into 8–10 balls, cover, and chill 1 hour ❄️
Bake the Layers
- Roll thin: Roll each dough ball into a very thin circle (almost paper-thin).
- Bake: Prick with a fork and bake at 400°F (205°C) for 6–8 minutes until lightly golden.
- Cool: Stack baked layers carefully and cool completely.
Make the Custard Cream
- Heat milk: Warm milk with half the sugar until steaming.
- Whisk eggs: Whisk eggs, remaining sugar, and cornstarch until smooth.
- Cook: Temper with hot milk, return to pot, and cook 3–4 minutes until thick and glossy.
- Finish: Remove from heat, stir in butter and vanilla until smooth 😍 Cool completely.
Assemble
- Layer: Spread cream generously between each cake layer.
- Crumb coat: Crush one baked layer and sprinkle crumbs over the top and sides ✨
- Chill: Refrigerate at least 8 hours or overnight for best texture.
💡 Pro Tips
- Ultra-tender cake: Overnight chilling is essential—don’t skip it.
- Even layers: Use a plate as a guide to trim layers while warm.
- Flavor twist: Add a touch of rum or lemon zest to the custard.
- Storage: Keeps beautifully refrigerated for up to 4 days.