Napoleon Cake Recipe

The classic Russian Napoleon Cake is made with thin layers of puff pastry sheets and a sweet creamy filling topped with fresh fruit. The ultimate cake to enjoy anytime!

Wether in cake-like form our Pastry Cake with CherriesΒ or in a Tart, puff pastry sheets are great to use for a quick dessert.

A slice of layered pastry cake on a plate topped with fresh fruits.

napoleon cake-

I love working with puff pastry, especially when it comes to making desserts like this layered Napoleon cake. The crispy and flaky pastry layers in between a sweet cream topped with fresh fruit come together to make the best cake!

The balance of flavors between the pastry layers, marshmallow cream, and fresh fruit is truly amazing. You can use whatever fruit you have on hand or whatever your favorite combination of fruit are.

how to make layered napoleon cake-

  • Thaw the pastry sheets. TIP: Work with one sheet at a time while keeping the other sheets refrigerated.
  • Dust the countertop with flour, layout sheet and dust top of the sheet with flour (so it’s easier to roll out the sheet).
  • Cut the pastry sheet into three strips.
  • Roll out each section into about 9×12 rectangle and poke the top with a fork for even baking. TIP: The sheets will be really thin.
  • Bake for about 6-8 minutes or until sheets are golden in color. Bake 2 sheets at a time.
  • Repeat process with the next two sections (keeping last two refrigerated). You will have six layers in total.
  • Cool completely before assembling.

How to prepare the puff pastry sheet for this simple layered pastry cake.

prepare the napoleon cream-

  • Beat cream cheese and butter until smooth.
  • Add condensed milk, powdered sugar, and marshmallow puff creme; beat on medium speed until incorporated.
  • Lastly, add cool whip; beat on low speed.

How to make a creamy buttercream for this layered Napoleon cake recipe.

assemble the cake-

  • Once layers have cooled, trim edges so they are straight. Crush what was cut-off and set aside to use for decor.
  • Add the first layer on the cake tray and cover it with cream. Repeat with all of the layers. Cover top and sides with remaining cream.

How to assemble this delicious layered pastry cake with fruits.

  • Cover the sides and around the edges on top with the leftover crumbs or the entire cake can be covered with the crumbs.
  • Add your favorite berries or fruit to the top center.

NOTE: If you are making this the night before, you can add the fresh fruit before serving. Dust with powdered sugar, if desired.

Layered pastry cake with fruits on a cake stand topped with fruits and powdered sugar.

I hope you enjoy making this Classic Napoleon Cake Recipe! You’ll be surprised how delicious the unusual marshmallow cream is with the cake layers.

other favorite layered cakes:

Print Recipe
5 from 2 votes

Napoleon Cake

A classic Russian Napoleon Cake made with thin layers of puff pastry and a sweet marshmallow cream topped with fresh fruit.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Desserts
Cuisine: Russian, Ukrainian
Keyword: napoleon cake
Servings: 14 servings
Calories: 245kcal
Author: Valentina's Corner


  • 1 lb package Puff Pastry (Pepperidge Farms, 2 sheets), thawed
  • 14 oz marshmallow puff creme
  • 4 Tbsp unsalted butter, room temp
  • 1/4 cup granulated sugar
  • 1/3 cup sweetened condensed milk
  • 8 oz cream cheese, room temp
  • 8 oz cool whip, thawed
  • fresh berries or fruit
  • powdered sugar, dust


  • Dust countertop with flour. Add sheet and dust top with flour. Cut sheet into three strips (refrigerate the third one). Work with two at a time, keeping the rest refrigerated.
  • Roll out each section into about 9"x12" rectangle. Poke top with a fork for even baking.
  • Bake at 400Β°F for 6-8 minutes, until golden in color.
  • Repeat process with the next two sections and finally the last two. Cool sheets completely before assembling.
  • Prepare cream. Beat cream cheese and butter until smooth.
    Add condensed milk, powdered sugar, and marshmallow puff creme; beat until incorporated.
    Last, add cool whip; beat on low speed.
  • Assemble cake. Once layers have cooled, trim edges so they are straight and crush for decor.
  • Add the first layer onto a cake stand, cover with cream. Repeat with all of the layers. Cover top and sides with remaining cream.
  • Coat the sides and around the edges on top of the cake with the leftover crumbs or the entire cake can be covered with the crumbs.
  • Add favorite berries or fruit to the top center. Dust with powdered sugar.
  • Keep refrigerated.
Nutrition Facts
Napoleon Cake
Amount Per Serving
Calories 245 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g31%
Cholesterol 11mg4%
Sodium 119mg5%
Potassium 46mg1%
Carbohydrates 22g7%
Fiber 0g0%
Sugar 7g8%
Protein 2g4%
Vitamin A 120IU2%
Vitamin C 0.2mg0%
Calcium 25mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Layered Pastry Cake with fruits recipe

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Show 35 Comments
  • Liya Maydanyuk 12/31/2019, 1:18 pm Link Reply

    Love this cake made it so many times!

    • Valentina's Corner 12/31/2019, 4:25 pm Link Reply

      Thanks for sharing wonderful feedback, Liya. So glad you enjoyed the layered cake. Have a most wonderful upcoming year! πŸ™‚

  • ann 05/11/2019, 8:22 am Link Reply

    Hi, should the cool whip be refrigerated for a few hours prior or completely thawed on counter? I have it frozen so just wondering! thanks

    • Valentina's Corner 05/11/2019, 8:57 am Link Reply

      It’s best if it’s thawed in the refrigerated for a few hours, I’ll note that. I hope you love the cake as much as we do. Enjoy!

  • Liya 05/08/2019, 9:16 pm Link Reply

    This cake is amazing I have made it so many times in the last 3 year I’m not sure why it took me so long to post a comment!!! Always a hit and always have 2 to 3 people ask me for the recipe!!

    • Valentina's Corner 05/08/2019, 10:32 pm Link Reply

      Liya, what a beautiful and sweet comment. Thank you not only for trying our recipe but also for sharing it with others. Means so much. πŸ™‚ πŸ™‚

  • Lena 04/06/2018, 9:39 am Link Reply

    Hello, can I substitute the cool whip with heavy whipping cream (whipping it into thick cream before putting in). I don’t like using cool whip.

    • admin 04/06/2018, 11:59 am Link Reply

      You sure can, Lena. That will be about 1 1/2 cups cold heavy whipping cream, whipped. I hope you love the recipe. Enjoy! πŸ™‚ <3

  • Olga 03/23/2017, 9:58 pm Link Reply

    I made this for our church potluck, I didn’t even get a chance to try it, that’s how fast it went!!!

    • admin 03/24/2017, 5:56 pm Link Reply

      Olga, aww that’s wonderful, thank for sharing. Hey, I just give the inspiration for the recipe. It’s you, the wonderful cook that brought it to life, so pat on the back to you πŸ™‚ :). But I sure love when that happens, especially at potlucks – Score!!

  • Svetlana 01/20/2017, 9:49 pm Link Reply

    What will happen if I don’t add marshmallow puff? I don’t like marshmallows.
    Thank you.

    • admin 01/21/2017, 1:59 am Link Reply

      If you would try this cake and not know there’s marshmallow in it, you’d never guess there is. It really won’t work without it. I think you’d be surprised how yummy it is??..

  • Tina 02/25/2016, 6:59 pm Link Reply

    Wow! This recipe was so good! My husband loved it too! It tasted even better the second and third day! Thanks! I will be making more of your recipes.

    • admin 02/25/2016, 8:25 pm Link Reply

      Thank you Tina for the wonderful feedback????.. If the Mr. approves I’d say it’s a two thumbs up????????..????

  • Tina 02/23/2016, 2:20 pm Link Reply

    Is the condensed milk sweetened or unsweetened???

    • admin 02/23/2016, 2:55 pm Link Reply

      Hello Tina:), thanks for catching that, made changed. It’s sweetened condensed milk (unsweetened milk is evaporated milk:)…)

  • Sweet somethings Blog 01/13/2016, 2:48 am Link Reply

    I love puff pastry! Will have to try this soon! Thanks for sharing!

  • Mariya 11/19/2015, 4:02 pm Link Reply

    Can I use heavy whipping cream whipped instead of cool whip? Will it become runny???? I love love love puff pastry dough cakes!

    • admin 11/19/2015, 11:25 pm Link Reply

      Hi Mariya, you mean whip it with sugar to get whipped cream? It would be about 1 1/2 cups cold heavy whipping cream to get 8 oz (3 cups) cool whip:).. It will work but if u mean just pouring whipping cream, then yes, too runny..
      I’m with ya, love puff pastry dough..;) P.S. You’ve gatta try the Cherry Pastry Cake (… Mmmm…

  • Marulya 07/31/2015, 9:03 pm Link Reply

    Hi will it hold in fridge for 2 nights?

    • admin 08/01/2015, 9:39 am Link Reply

      Sure will, keep covered tightly. Just add the fruits the day of serving:).

  • Tatyana 07/15/2015, 9:33 pm Link Reply

    Cake looks delicious! Can’t wait to try it! Would it work if I put ganach on the top layer instead of fresh fruit?

    • admin 07/16/2015, 12:55 pm Link Reply

      Oh Yes!!.. Ganache would be wonderful, oh now you have me craving some. Or ganache with shredded chocolate, yummm:-)..

  • Nataly 07/15/2015, 1:23 pm Link Reply

    Beautiful cake!!! I’m going to try making it my for sweet birthday girl!!! But here is my question: What the marshmallow puffs are? How do you add them to the cream?
    Thanks, Natasha

    • admin 07/15/2015, 5:46 pm Link Reply

      Hi Nataly, First off, Happy Birthday to your daughter!! πŸ™‚ We just celebrated both of our daughters; one turned 1 June 22, and second 5, July 12th, soo special. I made the Chocolate Oreo Delights in cups and they were such a HUGE hit at the party, in case you are needing another idea. :)..
      You can find the Marshmallow creme in the baking isle at any store. It’s by the Marshmallows and it’s in a tube. It’s just marshmallows that are a creme. It’s very sticky and kiddos LOVE to help with them, just have fun cleaning them up:). I also uploaded a pic at the end of the recipe so you know what you are looking for. πŸ™‚ πŸ™‚

  • Dina 07/14/2015, 7:28 pm Link Reply

    Beautiful photo, looks so light and fresh πŸ™‚

    • admin 07/15/2015, 11:41 am Link Reply

      Thank you. Thank you Dina:)

  • Zoryana 07/11/2015, 2:08 am Link Reply

    Valentina, New to your Blog and am blown away. So organized. So much of Jesus and even your comments are filled with so much love. Thank you so much for what you do. May God reward you and your children. All soo precious. P.S. Have you considered doing like a monthly family update, post or email like for those of us that don’t have social media but would like to follow your family more?? I’m sure many more would love this. Thank you..

    • admin 07/12/2015, 3:06 pm Link Reply

      Thank you so much Zoryana and WELCOME!!. Hhmm. Will take your idea into consideration. πŸ™‚ πŸ™‚

  • Tanya 07/10/2015, 10:14 pm Link Reply

    This cake looks absolutely stunning and beautiful. Thank you for sharing this amazing recipe. I’ve got to try it when I have a company over, because there are just 2 of us and we won’t be able to eat it all. Thank you also for invitation! πŸ™‚ You are so precious!

    • admin 07/11/2015, 2:00 am Link Reply

      Tanya, Or make the cake and share with your mother-in-law. Get some good daughter-in-law points:). He he, just teasing..:)

  • Marina 07/10/2015, 6:17 am Link Reply

    I keep seeing Napoleon cake in my Instagram feed, now you’re tempting me with this beautiful cake… I think it’s a sign that I must make one πŸ˜€

    • admin 07/10/2015, 12:47 pm Link Reply

      Marina, I think so too. :). You can never go wrong with any kind of cake that uses pastry sheets:)..

  • This cake looks delicious! Fresh fruit makes this cake look beautiful. I’m sure it tastes just as good as it looks.

    • admin 07/10/2015, 12:44 pm Link Reply

      Thank you. Thank you!! πŸ™‚

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