Napoleon Sheet Pan Cake

Birthday cake is so old school!

Napoleon Sheet Pan Cake
Cream filling::
1 quart Chilled heavy cream plus 2 cups heavy cream, divded
1 (3.4-ounces) package Instant vanilla pudding
1/2 cup Powdered sugar
1/4 teaspoon Almond extract
1 teaspoon Vanilla extract
Phyllo Layers (3 total):
1 box Phyllo dough, thawed and cut into fettuccine shaped strips
12 tablespoons Unsalted butter, melted, plus additional for greasing
1/4 cup Granulated sugar
Ground cinnamon, to taste
1/2 cup Sliced almonds
Berries, to garnish

Preheat the oven to 375ºF. Grease three 10x15-inch baking sheets with butter. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, beat 2 cups of heavy cream with a package of pudding mix until light and fluffy, 2 minutes. Remove to a bowl and set aside.

In the same bowl, add the remaining quart of heavy cream with powdered sugar, almond extract, and vanilla extract until stiff peaks form, 4 to 6 minutes.

Add the pudding whipped cream mixture back to the stand mixer with the other heavy cream mixture and beat for a minute until combined. Cover and refrigerate.

For the Phyllo Layers:

Spread the phyllo strips evenly and lacey on the three greased 10x15-inch sheet pans.

Sprinkle the phyllo with melted butter, ¼ cup sugar, almonds, and light sprinkle of cinnamon.

Bake until golden brown, 10 to 15 minutes on the center rack, then allow to cool completely on the pan. Remove carefully from the baking sheet once cooled.

Layer the phyllo, half of the cream mixture and repeat, ending with the phyllo. Sprinkle with powdered sugar and serve. Garnish with berries and bay leaves.

8 to 10

There is something so perfect about a simple sheet cake. But what if it wasn't just for birthdays anymore? With layers of phyllo dough, sweet cream, and vanilla pudding, the young ones in your life will be begging to celebrate every day with this delectable treat. Kathy Quadrato Napoleon sheet pan cake won our Sheet Pan Cake Dish Off.

Prep time: 30 minutes
Cook time: 15 minutes