This Napoleon cake is the easiest way to make a unique and indulgent cake for any celebration!
This is totally not an authentic Napoleon cake. But when you don’t have hours to make an authentic version – which is absolute worth it, by the way – this hits the spot just right!
And the unique look of this cake guarantees to “wow” your guests.
It’s not my genius idea. I was inspired by this post on Instagram and I couldn’t wait to try it! And once I tried it, I couldn’t wait to make it again and share it with you all!
I did make one tiny change to the original version. Instead of sweetened condensed milk, I used dulce de leche. And let me tell you, it was an amazing twist!!!
How to make this Napoleon Cake:
It’s extremely easy to make this cake, but you do need some ample time for setting, which makes it a perfect make-ahead cake!!
- First, we’ll cut puff pastry sheets into strips and bake them until nice and golden brown. In the process, the flat sheets will magically turn into flaky tubes!!
- Next, we’ll make an absolutely indulgent dulce de leche whipped cream filling. Just beat whipped cream into soft peaks then add dulce de leche.
- Finally, it’s assembly time!! Reserve a few tubes for decoration. Then layer about 8 puff pastry tubes on plastic wrap, then top with generous amount of filling. Repeat with layers of puff pastry tubes and filling until you run out of tubes. Cover the entire cake with the remaining filling.
- Wrap the entire cake with plastic wrap, gently squeezing and forming it into a log. Refrigerate for at least 8 hours, or overnight before serving. Right before serving, crush the reserved puff pastry tubes and sprinkle all over the cake. ENJOY!
It’s easier to slice this cake with this bread knife, or any serrated knife.
Hope you’ll try this indulgent dessert soon! Let me know what you think if you do.
3-Ingredient Napoleon Cake
- 1 box (1lb/500g) puff pastry Note 1
- 1 can (14oz/400g) dulce de leche Note 2
- 2 cups (500ml) heavy whipping cream
To prepare the puff pastry:
- Preheat oven to 375°F.
- Unfold thawed puff pastry sheet over lightly floured surface and gently roll it into 15-inch square. Do the same with the 2nd sheet.
- Using a sharp knife or pizza cutter, cut the puff pastry sheets into 3/4-inch thick strips.
- Arrange the strips on 2-3 baking sheets, lined with parchment paper, or silicone mats.
- Bake the puff pastry strips for 15 minutes, or until nice and golden brown. (Note: You can bake one sheet at a time. Or bake 2 sheets at a time, rotating the sheets half way.) Cool completely.
To make the filling:
- Meanwhile, in a mixing bowl with a whisk attachment, whip heavy whipping cream over until soft peaks form, gradually increasing the speed to medium high.
- Add dulce de leche and beat until well combined on medium high speed, about 1 minute.
To assemble the cake:
- Line a baking sheet with plastic wrap with long overhang on both sides. Reserve 3-4 puff pastry sticks for topping.
- Arrange 8-9 puff pastry sticks on the prepared baking sheet. Smear a generous amount of filling over the puff pastry and then arrange another layer of puff pastry sticks followed by the filling. Continue until you run out of the puff pastry sticks. Smear the remaining filling all over the cake.
- Tightly wrap the entire cake with a plastic wrap, squeezing it lightly and shaping it into a log.
- Refrigerate for at least 8 hours, or overnight. (It's absolutely essential to set the cake for that long, so that puff pastry can soak up all the delicious filling!)
- Crush the reserve puff pastry into fine flakes and sprinkle all over the cake.
- Drizzle the cake with more dulce de leche, if desired, and serve! (TIP: It's easier to slice the cake with a serrated knife.)