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A slice of puff pastry cake on a white plate.

3-Ingredient Napoleon Cake

Prep Time: 30 minutes
Cook Time: 30 minutes
Includes 8 hours of setting: 8 hours
Total Time: 9 hours
Servings: 12 servings
Calories: 518kcal
Author: Shinee
This stunning puff pastry cake is a simplified version of classic Napoleon cake. It's super easy to make with just 3 ingredients! No baking skills required!
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Ingredients

  • 1 box (1lb/500g) puff pastry sheets Note 1
  • 1 can (14oz/400g) dulce de leche Note 2
  • 2 cups (500ml) heavy whipping cream

Instructions

To prepare the puff pastry:

  • Preheat oven to 375°F (190°C).
  • Unfold the thawed puff pastry sheet on a lightly floured surface and gently roll it into an 11x14-inch rectangle. Do the same with the 2nd sheet.
  • Cut the pastry sheets into ½-inch wide strips using a knife or pizza cutter. (You should get about 44 strips from both sheets.)
  • Arrange the strips on 2 baking sheets lined with parchment paper.
  • 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 a long overhang on both sides. Reserve 4 puff pastry sticks for topping.
  • Arrange 8 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 reserved puff pastry into fine flakes and sprinkle it over the cake. And serve! (TIP: It's easier to slice the cake with a serrated knife.)

Notes

Note 1: I use a box of Pepperidge Farm Puff Pastry sheets with 2 sheets in one box. Make sure to thaw it before using it. It takes about 4-6 hours to fully thaw a frozen box of puff pastry sheets in the fridge.
Note 2: You can buy ready-to-use dulce de leche, or make it yourself. Here's how to make homemade dulce de leche.
Storing Tips:
- This cake is a perfect make-ahead cake. It can be made up to 2 days in advance. Store in the fridge, covered.
- Refrigerate leftover for up to 5 days.

Nutrition

Servings: 1 1-inch slice
Calories: 518kcal
Carbohydrates: 27g
Protein: 5g
Fat: 44g
Sugar: 1g
Sodium: 164mg