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This Napoleon cake recipe is for lovers of texture. Smooth cream, crispy puff pastry, and chewy coconut make this 4 ingredient cake a dream!
![Napoleon Log Cake Recipe (Just 4 Ingredients) (1) Napoleon Log Cake Recipe (Just 4 Ingredients) (1)](https://i0.wp.com/cdn.momsdish.com/wp-content/uploads/2021/09/Napoleon-Log-Cake-Recipe-016-600x900.jpg)
This Napoleon cake recipe is perfect year-round. Topped with snow-white coconut flakes and packed full of rich, dulce de leche cream, it’s an absolute show stopper. I am obsessed with the texture and can’t get enough of how the crispy puff pastry strips complement the smooth pastry cream. While the cake has origins in France, I was super close to calling it a Russian Napoleon cake due to how popular it is in Slavic culture.
A lot of readers have been loving this recipe for its minimal technique. Despite how beautiful it looks, it’s quite simple to pull together – even for the most inexperienced baker. You can use either store-bought puff pastry to make it (cuts down on prep time significantly!), or whip up a batch homemade if you’re feeling extra ambitious.
What is Napoleon Cake?
Napoleon cake is a traditional French pastry that dates back centuries. While the origin is hotly debated between France and Italy, most acknowledge the cake’s French roots due to it being named after the infamous French emperor Napoleon. Somehow, the cake made its way to Russia, where it’s extremely popular and found in most bakeries.
- Texture: The texture of the cake is similar to a French mille-feuille. The crunch puff pastry cake layers are alternated with smooth pastry cream, yielding a perfect bite each and every time.
- Flavor: The flavor of the cake is centered around the rich, dulce de leche infused pastry cream and earthy puff pastry strips. This is complemented by a topping of coconut flakes and drizzled chocolate.
- Time: From start to finish, this cake takes a little over an hour to make. However, you will need to let the cake sit overnight before putting on the final touches when assembling the cake the next day.
How to Make Napoleon Cake
Making Napoleon cake only requires 4 simple ingredients and a bit of simple technique. Below, find a quick overview of the recipe before you get to baking.
- Bake the Puff Pastry: Thaw the puff pastry dough and slice it into long, skinny strips. Next, assemble the strips on a baking sheet lined with parchment paper and bake at 350°F for about 15 minutes.
- Make the Pastry Cream: With a stand mixer or a hand mixer, beat the dulce de leche with butter softened at room temperature until smooth.
- Assemble the Cake: Line a serving plate or cutting board with plastic wrap. Next, spread a layer of pastry cream on it to create your cake base. Stack the puff pastry strips on top, alternating each layer with pastry cream. Finally, wrap the cake in plastic wrap and let it sit overnight.
- Decorate the Cake: The next day, remove the cake from the plastic wrap and cut off the edges. Cover the top in coconut flakes. Pop the cake back in the fridge for a bit to let it firm up. Slice and enjoy!
![Napoleon Log Cake Recipe (Just 4 Ingredients) (2) Napoleon Log Cake Recipe (Just 4 Ingredients) (2)](https://i0.wp.com/i2.wp.com/cdn.momsdish.com/wp-content/uploads/2021/09/Napoleon-Log-Cake-Recipe-03-600x400.jpg?ssl=1&resize=1365%2C1365)
![Napoleon Log Cake Recipe (Just 4 Ingredients) (3) Napoleon Log Cake Recipe (Just 4 Ingredients) (3)](https://i0.wp.com/i0.wp.com/cdn.momsdish.com/wp-content/uploads/2021/09/Napoleon-Log-Cake-Recipe-04-600x400.jpg?ssl=1&resize=1365%2C1365)
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![Napoleon Log Cake Recipe (Just 4 Ingredients) (6) Napoleon Log Cake Recipe (Just 4 Ingredients) (6)](https://i0.wp.com/i2.wp.com/cdn.momsdish.com/wp-content/uploads/2021/09/Napoleon-Log-Cake-Recipe-07-600x400.jpg?ssl=1&resize=1365%2C1365)
![Napoleon Log Cake Recipe (Just 4 Ingredients) (7) Napoleon Log Cake Recipe (Just 4 Ingredients) (7)](https://i0.wp.com/i2.wp.com/cdn.momsdish.com/wp-content/uploads/2021/09/Napoleon-Log-Cake-Recipe-011-600x400.jpg?ssl=1&resize=1365%2C1365)
Tips & Tricks
Here you’ll find a handful of tips and tricks to help you nail this recipe for Napoleon cake.
- Use premade puff pastry. While you can always make puff pastry homemade, using premade puff pastry will significantly cut down on your prep time. You can find it in the dessert aisle of the frozen section at most grocery stores these days (Pepperidge Farm and Trader Joe’s both have great options). All you need to do is pull a puff pastry sheet out of the box, let it thaw, and cut it into strips.
- Let the cake set in the refrigerator overnight. After assembling the cake, let it sit overnight in the fridge. This will help the cake develop more flavor, while also making it more sturdy.
- Try making dulce de leche from scratch. If you have an Instant Pot, making dulce de leche homemade is so easy. But if you’re not in the mood, you can always pick some up from the canned aisle in the grocery store. Typically, you’ll find it in the Mexican section.
Hot Tip: Dip the knife in hot water before you attempt to slice the cake. This will make for a super clean slice and prevent you from damaging the structure of the cake.
Storing Tips
Whether you’re storing a couple of leftover slices of cake or freezing it whole, find all the storage tips you need here.
- Refrigerator: The best way to store Napoleon cake in the fridge is in an airtight cake container for up to a week. This prevents the cake from absorbing smells lingering in the fridge, while also preventing it from being damaged.
- Freezer (Slices): If you only have a little bit of cake leftover that you’d like to store, freeze it in slices. To do so, wrap the cake tightly in plastic wrap and store individual slices. To thaw, place a slice in the fridge for a couple of hours.
- Freezer (Whole): Freezing a whole Napoleon cake is a great way to ensure you have a dessert on hand for last-minute guests. To do so, place the entire cake on a baking sheet lined with parchment paper and place it in the freezer uncovered. Once completely frozen, wrap the cake in plastic wrap and store it for up to a month. To thaw, place the cake in the fridge overnight.
![Napoleon Log Cake Recipe (Just 4 Ingredients) (8) Napoleon Log Cake Recipe (Just 4 Ingredients) (8)](https://i0.wp.com/cdn.momsdish.com/wp-content/uploads/2021/09/Napoleon-Log-Cake-Recipe-014-600x900.jpg)
FAQ
Who invented Napoleon Cake?
There is much debate surrounding who created the Napoleon cake. One theory is that it was created by a Danish chef for a state visit by the French emperor, another theory is that it was created by an Italian chef who named it after his hometown of Naples.
Is Napoleon cake French or Italian?
Napoleon cake is widely known as a traditional French dessert. While there is some debate surrounding its true origin, the cake has been around for so long is difficult to trace.
Is mille-feuille same as Napoleon?
Mille-feuille and Napoleon cake have many similarities but they are slightly different cakes. A traditional mille-feuille will feature three layers of pastry alternated with cream, while a Napoleon features baked pastry strips held together by cream.
How long does Napoleon cake last in the fridge?
Napoleon cake will keep for about a week when stored in an airtight container in the fridge.
Can I freeze Napoleon cake?
Napoleon cake is great for freezing. You can store it whole or by the slice for up to a month in the freezer.
More European Cakes
- Anthill Cake (Aka Muraveinik) – Unique sweetened condensed milk and chocolate cake
- Honey Walnut Poppy Seed Cake – Spiced cake with nuts and seeds
- Farmer’s Cheese Cake with Raisins (Zapekanka) – Slightly sweet cheese cake
- Drunken Cherry Cake (Classic Recipe) – Chocolate cherry liquor cake
Recipe
Napoleon Log Cake Recipe
PrintPin
Servings
20 servings
Prep Time 40 minutes mins
Cook Time 20 minutes mins
Total Time 1 hour hr
Recipe contributed by: Natalya Drozhzhin
This Napoleon cake recipe is for lovers of texture. Smooth cream, crispy puff pastry, and chewy coconut make this 4 ingredient cake a dream!
Ingredients
- 2 sheets puff pastry dough
- 2 1/2 cups unsalted butter softened at room temperature
- 28 oz dulce de leche
- 1/2 cup coconut flakes
US Units – Metric
Instructions
Thaw the puff pastry dough. Cut it into long, skinny strips.
Lay out the dough strips on a baking sheet lined with parchment paper. Bake them at 350°F for about 15 minutes or until golden brown.
With a stand mixer or hand mixer, combine the dulce de leche with softened butter until you get a smooth, creamy texture.
Line a rectangular plate or cutting board with plastic wrap. Spread a bit of cream on it and start stacking the baked puff pastry dough strips, applying a generous amount of dulce de leche cream between each layer. Next, wrap the entire cake in plastic wrap and let it sit overnight.
Remove the wrap from the cake, cut off the jagged cake ends. Sprinkle the top of the cake with coconut flakes. Keep the cake refrigerated until you plan to serve it.
Slice, serve, and enjoy!
Nutrition Facts
Napoleon Log Cake Recipe
Amount Per Serving
Calories 254Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 17g85%
Cholesterol 62mg21%
Sodium 10mg0%
Potassium 37mg1%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 4g4%
Protein 1g2%
Vitamin A 710IU14%
Calcium 20mg2%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Posted December 16, 2021
About Author
DIANA SIMMONSMay 16, 2022 HOLA NATALYA
YA LO HICE!!!!!
ESTÁ RIQUÍSIMO!!!!
MUCHAS GRACIAS POR COMPARTIR TU RECETA
ESTÁ MUY FACIL DE HACER Y CON POQUITOS INGREDIENTES
🙏Natalya DrozhzhinMay 16, 2022 Thank you, Diana! Appreciate the kinds words. 🙂
MLDec 22, 2021 Hi, thank you for this easy recipe. I am planning to make this cake in advance, so will be freezing it. Should I let it sit in the fridge overnight to soften and then freeze or can be frozen right away?
Natalya DrozhzhinDec 22, 2021 Hi Maya - You can freeze it straight away and then let it sit in the fridge overnight when you thaw it. Should be perfectly fine! Hope you enjoy the cake as much as we do. Happy Holidays!
AllyssaDec 17, 2021 Thank you so much for sharing this amazing napoleon log cake recipe! Will surely have this again! It's really easy to make and it tasted so delicious! Highly recommended!
Natalya DrozhzhinDec 17, 2021 Thank you Allyssa - so happy you enjoyed it and found it easy to make! It's one of those cakes that looks complicated, but is actually so simple to put together.
ToniDec 17, 2021 Everyone at my house really loved this! Thanks for sharing!
Natalya DrozhzhinDec 17, 2021 Hi Toni - Awesome! So happy you and yours enjoyed.
Beth McDonaldDec 17, 2021 I just can't believe how simple this was to make and it's so pretty! I am making it again for Christmas Eve!
Natalya DrozhzhinDec 17, 2021 Hi Beth - That's so great to hear! This cake is super festive and perfect for the holidays. I'm honored Momsdish is apart of your Christmas Eve spread. Happy holidays!
AngDec 16, 2021 Will this get soft if I leave it in the fridge? My husband doesn’t like crunchy cakes
Natalya DrozhzhinDec 16, 2021 Hi Ang - If you let the cake sit in the fridge for at least 24 hours (you can go up to 2-3 days), it will get softer. That said, it will still have a bit of a crunch. Hope this helps and you and your hubby enjoy it!
JuliaDec 10, 2021 Hi,
what do you do with the white Chocolate?thanks.
Natalya DrozhzhinDec 11, 2021 Hi Julia, it was there for decore but you can skip out on it. Enjoy
Natalya DrozhzhinDec 4, 2017 This cake can be made a few days ahead, either way you dont want the layers to be all crunchy.
jennyFeb 3, 2017 I made this cake and it exceeded my expectations! I wasn't expecting it to taste as good as it did. Everyone really liked it and I love how easy it was to put together. Only thing I would do different is had some heavy cream to the chocolate ganache. It got so stiff and hard so fast it was almost impossible to spread evenly everywhere and when eating it was very hard and stiff. Plus my family prefers milk, semi sweet or dark chocolate over white so I will use one of those. Adding a little bit of heavy cream to melt the chocolate will add a velvety sofness and better taste in my opinion. Wish I had a pic of the result but can't find it.
Natalya DrozhzhinFeb 6, 2017 Thank you so much for your feedback on the cream. Totally agree, this cake is too easy to make 🙂
Iulia Shubrat BologanJun 6, 2016 Hello.How many oz is in 2 sheets of pastry that you use?I have one sheet from russian store that weights 16 oz but when I check online I find that pack of two Pepperidge Farm sheets weight 17.3 oz total.Thanks.
AnnaMar 3, 2016 Do I let it sit overnight in room temperature or refrigerator?
Natalya DrozhzhinMar 3, 2016 Best to refrigerate overnight.
Natalya DrozhzhinMar 1, 2016 🙂 I am glad you like it! I hope you get a chance to make it.
Yana LyfarDec 25, 2015 Making it right now, hoping it wil turn out good. I'm only using one can of dulce de leche and 2 sticks of butter, want to cut down on calories, lol. I will try to post a picture of it when it's all done
innaDec 17, 2015 Looks yummy!!! Will try it out this weekend. Have everything that is needed:)
JuliaDec 16, 2015 It looks delicious! Where do you buy that puffed pastry dough?
VanessaApr 23, 2016 Fred Meyers, Winco foods, Safeway all have it:) in the freezer aisle next to fruits, cool whip, and other dessert produce!
Natalya DrozhzhinMay 5, 2016 Yep!! Thanks for sharing 🙂
Valentina | Valentina's CornerDec 16, 2015 Looks perfect. My kind of recipe, I love dulce de leche anything.. 🙂 (not that I eat it out of the can, with a spoon, sheesh that would be terrible. I totally do! :O)...)
Natalya DrozhzhinDec 17, 2015 🙂 I like it too, great in coffee... dulce de leche is Bomb!
IraDec 16, 2015 Wow i need to mAke this cake,
Natalya DrozhzhinDec 16, 2015 🙂 hope you love it!
IrinaDec 16, 2015 cake looks delicious!! 🙂 if not a big fan of coconut is there anything else you would recommend on using for the topping?
Natalya DrozhzhinDec 16, 2015 You can use grated chocolate or it really is up to your imiganation.