Meringue Napoleon cake is the perfect dessert for your next special party or celebration. This decadent, Eastern European cake will make your guests drool!

Meringue Napoleon Cake consists of three components: flaky layers, meringue and dulce de leche cream. There’s also the added crunchiness from toasted walnuts. Despite its extravagant look, it’s actually not that difficult to make. All it requires is a bit of time and patience. Other than that, you will look like an expert pastry chef to your friends and family!
Napoleon Cake 101
Napoleon Cake is a beloved dessert in Russia. Often served during New Years, this treat is an every once-and-awhile dessert. But, where did it come from? The Napoleon cake as we know it today was inspired by the French cake “mille-feuille”. The first version of this cake was created in 1912 to celebrate the 100th anniversary of the defeat of Napoleon and his troops.

How to Prepare Napoleon Cake from Scratch
Making Napoleon cake requires a little technique and patience to individually bake all 8 of the delicate cake layers.
- Make the Dough: First, place the flour, butter and margarine into a large bowl. Mix everything together, until the mixture resembles small crumbles. Next, mix in the sour cream, baking soda and egg yolks.
- Make the Meringue: Next, whip the egg whites and sugar together until thick.
- Divide the Dough: Divide the dough into 8 equal pieces, roll each piece out with a rolling pin, and slice it into a circle with a stencil. Pop it onto a baking sheet, spread meringue on top and sprinkle it with nuts.
- Bake the Cake Layers: Next, bake each cake layer at 350°F for about 10 minutes or until golden brown.
- Make the Cake Cream: In the bowl of a stand mixer, beat the cold heavy whipping cream until you get soft peaks. In a separate bowl, whip the room temperature butter with the dulce de leche. Next. fold the heavy whipping cream into the dulce de leche mixture.
- Assemble the Cake: Next, apply a small amount of cream onto your serving plate. Place a cake layer down and frost it with more cake cream. Stack another cake layer on and repeat the process. Frost the outside of the cake and enjoy!

4 Tips for Making a Perfect Napoleon Cake
Making Napoleon Meringue Cake may seem like a challenge, but trust me, if you follow all the steps you will be sitting pretty (and your cake will be too!).
- Use room temperature butter. Using room temperature butter is the way to go. It is the easiest to incorporate and makes for the most even of baking for your cake layers.
- Prep a cake layer while one is baking. While you have a cake layerbaking, roll out the next and get it prepped. It will save you time when baking several layers for this cake.
- Allow the cake layers to cool completely. Before you attempt to frost or stack your layers, make sure that they are completely cooled. This will prevent sticking and melting, which can ruin all the hard work you have done to make this delicate cake!
- Make cake layers in advance. If you want to save some time, feel free to make your cake layers in advance. Make sure to store them in an airtight container in the fridge. They will last 2-3 days before you need to assemble and frost them.
Storing Napoleon Cake
Keep Napoleon Cake refrigerated for up to 2-3 days before serving. Make sure its sealed it an airtight container (preferably a cake container) so it doesn’t absorb the smells and flavors of other foods in your refrigerator.
Hot Tip: Only allow the cake to sit at room temperature for 1 hour before serving. This will allow the cream to soften. If you allow it to sit out any longer, it will melt and become flimsy.
FAQ
What is Napoleon cake made of?
Napoleon cake is made of flaky cake layers, cake cream and toasted nuts. However, there are many different variations to this cake and they come in all sizes, shapes, and flavors.
Is Napoleon cake Russian or French?
Napoleon cake originated in Russia and has been around for a really long time. Despite it being created in Russia, the baking style is very similar to cakes you’d find in Italy or France.
What is the difference between Mille-Feuille and Napoleon?
Mille-feuille and Napoleon cake have many similarities, but also a few stark differences. The main difference between the two desserts is that a Napoleon is made with thin, crispy cake layers while traditional mille-feuille is made with layers of puff pastry.
Can you freeze Napoleon Cake?
It’s not a good idea to freeze Napoleon cake, as it doesn’t tend to thaw very well. The cake layers lose their crispiness and the cream tends to fall flat. It’s best to eat this cake fresh and within a couple of days!
More Cake Recipes to Try
- Napoleon Log Cake Recipe – Simple, 4 ingredient cake
- Dulce De Leche Cake Roll – Caramely sponge cake roll
- Golden Key Cake – Hazelnut and dulce de leche cream cake
- Drunken Cherry Cake – Vodka-soaked cherry cake
Recipe
Ingredients
Meringue Napoleon Cake Layers
- 150 g Unsalted Butter
- 150 g margarine
- 3 cup flour
- 3 tbsp sour cream
- 3 egg yolks
- 1 tsp baking soda
- 6 egg whites
- 2 cups sugar
Meringue Napoleon Cake Cream
- 28 oz Dulce de Leche
- 1 lb room temperature butter
- 2 cup toasted walnuts crushed
- 1 cup heavy whipping cream very cold
Instructions
Napoleon Cake Layers
- Place the flour, butter and margarine into a large bowl. Using your hands or a butter cutter, mix everything together, until the mixture resembles small crumbles.
- Mix in the sour cream, baking soda and egg yolks. Mix until the dough is just combined, being extra careful not to over mix.
- Whip the egg whites together with the sugar until the texture turns thick.
- Divide the dough into 8 equal pieces.
- Roll the pieces into thin layers. Using a plate or lid of a pot as a stencil, slice the dough into circles. Apply 1/4-inch of meringue on top of each cake layer and sprinkle it with nuts.
- Bake each cake layer at 350°F for about 10 minutes or until golden brown.
Cream for Napoleon
- For the cream, whip the cold heavy whipping cream until you get soft peaks.
- Using a separate dish, whip the room temperature butter together with dulce de leche.
- Using a spatula, fold in the heavy whipping cream into the dulce de leche mixture.
Finalizing Napoleopn Cake
- To form the cake, apply small amount of cream to the plate and put the first cake layer down. Apply the cake cream in between each layer.
- Once finished with the last layer, place the meringue on the inside.
- Using your fingers, slightly press on the cake. Apply the rest of the cream to the outside. Enjoy!
Hi Natasha, I’m wondering what kind of margarine do you use? I can’t find any in my grocery store
Hi Olga, I usually buy margarine at Whole Foods or Trader Joe's. It doesnt have to be a specific brand. I hope this helps!
Ooh, this may be the next one that I’ll want to try!
I think you will love it, Nelya! Let me know how it turns out when you do try it. Good luck!
Hi, can you specify what size the cake rounds are…8,9 or 10 inch and maybe convert the butter/margarine from grams into sticks(equals about a stick and 3 tablespoons) so people understand it better as a lot of us don’t have scales. Thanks
Hi Zhenia- thank you for the feedback, I'll make note of this and try to get this info added. Also, I highly recommend getting a kitchen scale, specifically for baking; it's such a game changer. 🙂
Hi do you use salted butter in this recipe? Or unsalted?
Hey, we use unsalted butter.
Hello ! I don’t know what I’m doing wrong :/ this is my third attempt of making this cake and my dough is just not turning out .. the first two times it was falling apart like sand and the third time is is way to soft I can not roll it out 🙁
Hi Lena, I don't know what it could be. I didn't run into an issue where it was crumbly. But if it is soft, you can refrigerate it for about 30 minutes, it should be more manageable. Also, flour your work surface.
Hands down 🙌 my new favorite cake 😋 I love how easy this recipe is and I had everything in my pantry/fridge. I would share a picture but it was eaten so quickly! 😘
Larisa, I love this cake as well. It is on the sweet side but we still love it!
For the egg whites are we bitting it as if was merengue or half way till it reaches its peaks?
Until it reaches soft peaks.
If I use butter instead of margarine will it change texture or the taste a lot?
Hey Ina, I have never tried using butter. This is the recipes I got and it always worked well for me. I didn't want to try anything new. Let me know how it comes out if oyu do try it with butter.
Do you cut your layers so that they’re 9 inch diameters?
Yes, I used 9-inch diameter. You can use a plate to cut out a perfect circle shape.
I am a bit confused how much layers you should end up having if making one larger cake? Did you have have 12 in yours? Also how thin do you roll out dough? Thank you!
If you want cake to be wider, divide the layers into 7 pieces and roll them out as thin as possible. If you want it taller, do 12 pieces.
One more question, what's the earliest that this cake can be put together without the layers getting too soggy? Do you think it will be crunchy if I make it 36-48hrs before serving time?I??
If you dont want it to be crunchy, I think it would be hard to cut it. I think making it 1-2 days ahead would be fine.
Thank you! I'll start on it on Saturday:)
Awesome! I already made two of mine.
Hi, thanks for such a yummy cake recipe, looks delicious and I cant wait to make it for our Christmas table! I was wondering if I can omit the margarine and use all butter instead?
Thanks!!
I havent tried that, I dont think it would turn out the same. I am actually stopping by a store today to buy margarine for the cake. 🙂
Okay, I'll look into it some more and decide if I want to risk making it with all butter 🙂 thank you!
Let me know if you do.
Hey! Im so sorry, i forgot to tell you that i made it will all butter and girl, it was sooooo good!!!!! love this cake! Thank you!!
Oh yeyy! thanks for leaving a comment. I think it will be useful for others as well!
I am planning to make this cake. Please tell me how long do you whip your cream? With a kitchen aid mixer which setting and how long? Also the butter with dulce de leche -which setting and for how long?
Thanks!
Whipping cream is usually whipped in under 10 minutes on medium-high(about a 7 on kitchen aid) speed. Just when you start seen soft peaks, you are done. For combining butter and dulce the leche, is about 10 minutes. It all depends on the butter and the texture of dulce de leche, whip until you see it well combined together.
Thanks for your reply. With the meringue, what is the whipping time to "thickened"? And what speed?
I don't have too much experience with meringue and would appreciate all the tips I can get for success.
For meringue, you need to whip it for about 30 minutes on medium speed. You will see it forming stiff peak and it should be ready.
How far in advance do you recommend baking and assembling the cake? Can it be in the fridge a day before the party?
Thanks!
Hi Jessica, a day before the party is perfect. It will give cake time soak up all the flavors together. Keep it refrigerated.
The butter and margarine suppose to be eo torts tire or cold for cake dough?
Also do you bake one cake layer at a time or few at a time?
Thanks!
Please explain this means, I am assuming it's a typo " eo torts tire or cold"
If you can bake a few layers at the time, you can. I did it one at the time because my oven didn't fit in more.
Oh sorry! It is a typo. Butter/margarine is suppose to be room temperature or cold for the dough. Thanks. Finally I got my ingridients and planning on doing the cake today 🙂
It should be at a room temperature.
This cake is good! We enjoyed every bite. Now I can't wait to make it again!
Thank you for all the tips.
Oh! Awesome Jessica! I was just looking at this cake, thinking that I need to make it very soon.
oooo girl this cake is delicious! I made the meringue with only 3/4 cups of sugar (it was way too sweet the first time), and substituted roasted, salted cashews. and OMG! So good! Thanks for sharing the recipe.
Yes, this cake is on a sweet side. That means you just can't eat too much of it at once. I am craving thing cake, will have to bake for the holidays.
Hi. What if I decreased every ingridient in half, would it make the cake way smaller?
No, it will be a pretty secret size cake.
So if I follow exact recipe will the cake be as tall as the golden cake? If I decrease in half will it be about half size as golden key cake?
If you stick to original recipe I think it would be a little taller or same as Golden key cake.
Hi I was wondering about the layers do you bake the cake part and the meringue togther right lol it's a weird question and so how long if together and do you think cake will be ok in a car if I'm traveling ? Thank you
You would need to bake both together. Apply 1/4 of an inch of meringue and sprinkle with nuts to the raw cake layer. I think it will be ok, as long as it's not in a warm place.
this cake known also as Mapkiza.
Yes, I heard that is what it's called 🙂
I love this cake, made it twice already, so good, thank you!!! And also added meringue on top of the cake, ?
Totally forgot to mention, I love your sweater!
Wow, I love the decorations. Thank you for sharing picture of the cake!
How long do you mix the sugar and egg whites to get the merguine needed?
It all depends on the mixer you use. I used kitchen aid on high, it was ready in about 15 minutes.
Silly question, but how do you bake the pieces all together?, or each peace separatly ?
Each piece has to be baked separately 🙂 no question is a silly question 🙂
Looks delicious!!
Can I omit the margarine and use all butter?
I haven't tried that but was planning to try it this week. Let me know how it turns out, if you try before me. I will let you know as soon as I try 🙂
Sure will. I may start on it in the next few days. Will let you know just as I do. 🙂
ok, we may just stat at the same time 🙂
Ok so I'm making this cake right now.. It's not turning out for some reason.. The cake part of it is still raw after baking
You mean the dough part? Or the meringue?
Dough
Make sure that the dough is rolled out very thin. You can roll it out on a parchment paper and move it to a baking sheet all together to make it easier. Also, double check on oven settings. I can't think of why it wouldn't bake.
Ok. Thx. I ended up baking the dough for 10 minutes then adding the meringue on top and baking another 10 minutes and they turned out like in your picture. The first couple I made the meringue "rasplil" and covered the dough.. Maybe that's why it did not bake through? Idk.. It worked the other way:) thx for your fast replys!
I tried to stay by the phone while you are baking. I know how confusing it can get and this is the worst time for things to fail 🙂 I am glad things worked out!
Will the meringue still be crunchy the next day?
Yes, it will be crunchy. I prepared the cake the day before and it was delicious.
One of our favorites, only known as 'Мечта' in our family, which is true, it does taste like a dream... But we only use dulce de leche and butter for the cream. I can see that whipping cream will make the cream lighter and fluffier, but wouldn't it start 'melting' the meringue? Whipping cream and meringue do not usually make good friends... 🙂
There is such a small amount of whipping cream that it doesn't effect meringue. It's stays crunchy. Dream is definitely a good name for this cake 😉
How much whipping cream do i need for the cream? Thank you.
1 cup of heavy whipping cream. Thanks for catching that 🙂
Our family has been making this cake for at least the last 15 years, it's our favorite! We don't usually put whip cream in the frosting, but i bet it tastes delicious with it.
I will totally hang on to this recipe for 15+ years! It's such a good cake. You use condensed milk and butter for the cream?
I love this cake! I put cherry pie filling and Nutella cream in mine 🙂
Oh wow, that sounds delicious. What do add to Nutella cream?
Whipped cream 🙂
🙂
Oh wow, it looks so good. Thanks for sharing pics. I will definitely try your version.