If you love a classic Napoleon Cake, you’ll love this Dulce De Leche Napoleon Cake. Thin layers of puff pastry sheets with rich dulce de leche cream. Not only is the cake so easy to make, but it’s also absolutely delicious and so stunning!

If you enjoy baking with puff pasty sheets, try our Berry Cheesecake Puff Pastry and the popular Hand Pies!

Layered cake on a platter.

Dulce De Leche Napoleon Cake-

This easy-layered napoleon cake with the best Dulce De Leche cream will become a hit at all parties! The puff pastry sheets are store-bought saving so much time.

Ingredients-

  • Puff Pastry Sheets- We used Pepperidge Farm’s pastry sheets that are found in the freezer section. Just thaw them before baking as they will not roll out even if they aren’t thawed.
  • Butter- Unsalted butter that’s room temperature, don’t substitute for salted butter.
  • Dulce de Leche- You can make homemade dulce de leche using THIS recipe or just use store-bought.
  • Heavy Cream- Heavy whipping creams add richness to the cream.

DULCE DE LECHE NAPOLEON CAKE VIDEO

Enjoy the video tutorial for this easy layered cake recipe! Be sure to Subscribe to our YouTube Channel to be notified of new video recipes.

A slice of cake on a plate with a spoon.

How to Make Dulce De Leche Napoleon Cake:

Make Cake Layers-

  • Thaw sheets- This is so important! You want to make sure the sheets are completely thawed, it’s best to thaw them in the fridge overnight.
  • Prep baking sheet- Preheat oven and line a large rimmed baking sheet with parchment paper.
  • Roll out the sheets- Unpack the pastry sheets and cut them into 3 equal parts where indented from the crease. Leave two strips out cover and refrigerate the remaining strips. Roll each strip into 6”x10” strips. (Note: If you have a baking sheet that is large enough to fit 3 rectangles, bake three at a time.
  • Bake- Transfer the strips to a baking sheet, and bake two sheets at a time. While these two are working, work on the next two.
Chef’s Tip: Don’t keep all of the sheets out at once, work with two at a time.
Collage how to cut puff pastry layers.
Collage how to bake puff pastry sheets.

Make Dulce De Leche Cream-

  • In a large bowl beat the whipping cream until stiff peaks form and refrigerate.
  • In a separate bowl, add the butter and beat until creamy, about 2 minutes.
  • Add half of the dulce de leche and on the low-speed mix until combined.
  • Add remaining dulce de leche and mix again until fully incorporated.
  • Fold the whipped cream into the butter mixture.
Collage how to make dulce de leche cream.

Assemble Cake-

  • Trim edges- Trip off any unstraight edges.
  • Cream bottom- Add a layer to your platter and coat it with cream.
  • Repeat with layers- Repeat with all 5 layers.
  • Crush for topping- the sixth layer with leftover crumbs to add to the top and sides of the cake.
  • Fridge- Refrigerate for at least 2 hours and enjoy. The cake is best if served at room temp.
Image collage how to assemble cake layers with cream.

variatons:

  • Nuts- You can add chopped nuts between the layers for crunchiness.
  • Berries- Fresh berries may be added to the top of the cake or between the layers.
  • Ganache- Chocolate ganache or melted chocolate may be added to the top of the cake.
  • Rum cream– If you love a bit of flavor in the classic cream, add 2 Tbsp of rum when adding the whipped cream.
Layered cake on a platter topped with crumbs.

Dulce De Leche Napoleon Cake Recipe

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This Dule de Leche Napoleon Cake Recipe with layers of thin puff pastry sheets and rich dulce de leche caramel cream is so easy to make and absolutely delicious.
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 servings

Ingredients

  • 2 puff pastry sheets (1 pack Pepperidge Farms)
  • 8 Tbsp unsalted butter
  • 1 (14 oz can) dulce de leche
  • 2/3 cup heavy whipping cream

Instructions

make cake layers-

  • Preheat oven to 375°F and line a large rimmed baking sheet with parchment paper for easier cleanup.
  • Cut the pastry sheets into 3 equal parts where indented from crease.
  • Leave two strips out cover and refrigerate the remaining strips, you don't want all the sheets out at once.
  • Take one strip and roll it to about 6”x10” rectangle and prick with a fork for even baking.
  • Add two of the strips onto a baking sheet bake two sheets at a time until golden, 12-15 minutes.
  • While these two are working, work on the next two and then remaining two.

make cream-

  • In a large bowl, beat the whipping cream until stiff peaks form and refrigerate.
  • In a separate bowl, beat the butter until creamy, about 2 minutes.
  • Add half of the dulce de leche and on lowest speed mix until just combined.
  • Add remaining dulce de leche and mix again until fully incorporated.
  • With a spatula, fold in the whipped cream into the butter mixture.

assemble cake-

  • Trip off any unstraight edges of the baked sheets.
  • Add a dab of the cream on the platter to keep cake from moving.
  • Add first layer to your platter and coat with cream, repeat until you have five layers.
  • Crush the sixth layers with leftover crumbs to add to the top and sides of cake.
  • Refrigerate at least 2 hours and enjoy. (Cake may be served cold or room temperature which we like best.)

Nutrition

Calories: 674kcalCarbohydrates: 38gProtein: 7gFat: 56gSaturated Fat: 24gPolyunsaturated Fat: 5gMonounsaturated Fat: 24gTrans Fat: 1gCholesterol: 70mgSodium: 213mgPotassium: 79mgFiber: 1gSugar: 1gVitamin A: 856IUVitamin C: 0.2mgCalcium: 30mgIron: 2mg
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)