Chocolate Spartak Cake Recipe
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You have to make this chocolate Spartak layer cake for the holidays! This cake is a close relative of the wildly popular original Spartak cake I posted last year. I made the chocolate Spartak cake on Sunday and took it over to my parent’s house for dinner. It was my first time baking the chocolate Spartak which is now a family favorite and extended family favorite. No crumb was left behind (I was half hoping to take a slice of heaven home with me).
The room was buzzing with happy cake eaters – and my family is open and honest; they level with me if something needs to be scrapped.
This cake takes some effort, but it’s oh-so worth it! Big Thank you to Laura, one of my readers who shared her suggestions on rolling out the dough and using parchment paper. I love learning from you all!
What you will need for Chocolate Spartak Cake:
2 large sheets of parchment paper
round plate or the base of a 9″ springform pan
Ingredients for Chocolate Spartak Cake:
1 egg
1 cup sugar
4 Tbsp unsalted butter, softened
1/3 cup warm milk
1 tsp baking soda
2 cups minus 1 Tbsp all-purpose flour *measured correctly
1 1/2 Tbsp unsweetened cocoa
Ingredients for Chocolate Spartak Cream:
2 sticks (16 Tbsp) butter, softened at room temp
14 oz can sweetened condensed milk (raw/un-cooked)
8 oz package cream cheese, soft at room temp
3/4 cup of very cold heavy whipping cream
1 1/2 Tbsp powdered sugar
Watch How To Make Chocolate Spartak Cake:
How to Make Chocolate Spartak Cake Layers:
Preheat the Oven to 350 ° F at step 5 while your dough is standing 20 min.
1. Sift together 2 cups minus 1 Tbsp all-purpose flour with 1 1/2 tbsp cocoa.
2. Beat together 1 egg and 1 cup sugar with a whisk attachment of your stand mixer (medium speed, 6 min).
3. Add 4 Tbsp softened butter, warm milk, and baking soda. Mix on medium/high speed 3 min, until smooth (or mostly smooth).
4. Bring a medium/large pot of water to a boil. Place mixture in a glass bowl or medium sauce pan over the steam (not immersed in the water) for 10 min, stirring frequently.
5. Remove from heat and immediately stir in sifted flour & cocoa and mix well. (Add flour right away or you will ruin the dough and it may crack when you roll it out).Let stand 20 minutes; until dough is just warm; it thickens as it cools:
Note: It’s easier to roll out the dough while it’s still warm.
Preheat the Oven to 350 °F.
6. Place a heaping Tbsp over a large sheet of parchment paper. Sprinkle flour over the dough (so it doesn’t stick to your rolling pin) and roll it out to a very thin 9″ circle. Place your round dish over the dough and use a pizza slicer to cut out the circle. Pull the scraps away from the circle or they will bake into it. I was able to get two circles on one large sheet of parchment paper and baked them together. Bake the parchment paper with dough directly on the middle oven rack at 350˚F for 4-5 minutes until the edges barely start to brown (no need for a baking sheet). Don’t touch the top of the cake layer while it’s hot, or you’ll leave finger indents.
7. Place the baked scraps to a separate bowl; you’ll need them for the top. Transfer cake layers to a clean, dry surface. They can be stacked once they are cooled to room temp. You can also make the layers several days in advance and store them in plastic wrap until ready to frost. I’m frugal so I re-used each sheet of parchment paper a couple times and then kept it for a temporary cake decorating surface.
How to Make the cream/frosting:
1. Using the whisk attachment on your stand mixer, beat together 2 packages softened butter and 1 can sweetened condensed milk on medium speed 7 min, scraping down the bowl as needed. Goodness this by itself might make a luscious cupcake frosting!!
2. Mix in the softened cream cheese a little bit at a time until smooth (2-3 min). It’s important that the cream cheese is really soft or you might get small chunks of cream cheese in the frosting. Scrape down the bowl as needed.
3. In a separate bowl, beat very cold heavy whipping cream and 1 1/2 Tbsp powdered sugar on high speed (about 2 min) or until stiff peaks form. Fold whipped cream into the rest of the frosting until well blended.
Assembling Chocolate Spartak Cake:
1. Place your first layer over one of the sheets of parchment paper and spread enough frosting to cover the entire surface. Place the next layer on top and press it down with your hand so you don’t end up with air gaps. Repeat step one with all the layers. Finish by frosting the sides.
3. Use a rolling pin to crush the baked cake scraps you set aside (again, another good way to re-use that parchment paper!).
4. Generously sprinkle the crumbs over the top and sides. The sides are tough to put crumbs on. At one point I got frustrated and started throwing crumbs at the cake. Then I learned you can kind of toss the crumbs at the base up onto the cake by flicking the sides of the parchment paper; just do the best you can. Refrigerate overnight (it takes about 10 hours for the layers to soften).
It cleans up nice! 🙂
P.S. Do you know this cake as Spartak or Napoleon? It seems there are some differing opinions out there.
Chocolate Spartak Cake Recipe
Ingredients
Ingredients for Cake Layers:
- 1 egg
- 1 cup sugar
- 4 Tbsp unsalted butter, softened
- 1/3 cup warm milk
- 1 tsp baking soda
- 2 cups minus 1 tbsp all-purpose flour
- 1 1/2 Tbsp unsweetened cocoa
Ingredients for Spartak Cream
- 2 sticks, 16 Tbsp butter, softened at room temp
- 14 oz can sweetened condensed milk, (397 grams) raw/un-cooked
- 8 oz package cream cheese, soft at room temp
- 3/4 cup of very cold heavy whipping cream
- 1 1/2 Tbsp powdered sugar
Instructions
How to Make Spartak Cake Layers: Preheat the Oven to 350˚ F at step 5 while dough is cooling.
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Sift together 2 cups minus 1 tbsp flour with 1 1/2 Tbsp cocoa. Set aside.
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Beat together 1 egg and 1 cup sugar with whisk attachment on medium speed for 6 min.
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Add 4 Tbsp softened butter, warm milk, and baking soda. Mix on medium/high speed 3 min, until smooth.
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Bring a large pot of water to a boil. Place mixture in a glass bowl or medium sauce pan over the steam for 10 min, stirring frequently.
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Remove from heat and immediately add sifted flour and cocoa mixture.Stir until even consistency. (Add flour right away or you will ruin the dough). Let stand at room temp 20 min; until just warm. It thickens as it cools. It's easier to roll out dough if it's still warm. Preheat the Oven to 350˚ F.
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Place a heaping tbsp of dough over a large sheet of parchment paper. Sprinkle flour over the dough (so it doesn't stick to your rolling pin) and roll it out to a very thin 9" circle. Place your round dish over the dough and use a pizza slicer to cut out the circle. Push the scraps away from the circle or they will bake into it. I was able to get two circles on one large sheet of parchment paper and baked them together. Bake the parchment paper with dough directly on the middle oven rack at 350 for 4-5 min until edges just start to brown. Don't touch the tops of the layers while hot; it will indent. Reserve the baked scraps.
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Transfer layers to a clean, dry surface. They can be stacked once cooled to room temp. You can also make the layers several days in advance and store them in plastic wrap until ready to frost. You can re-use the parchment papers to roll out and bake all the layers.
How to Make the cream/frosting:
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With the whisk attachment, beat together 2 packages softened butter and 1 can sweetened condensed milk on medium speed for 7 min, scraping down the bowl as needed.
-
Mix in the softened cream cheese a little bit at a time until smooth (2-3 min). It's important that the cream cheese is really soft or you might get small chunks of cream cheese in the frosting. Scrape down the bowl as needed.
-
In a separate bowl, beat very cold heavy whipping cream and 1 1/2 tbsp powdered sugar on high speed (about 2 min) or until stiff peaks form. Fold whipped cream into the rest of the frosting until well blended.
Assembling the Cake:
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Place your first layer over one of the re-used sheets of parchment paper and spread enough frosting to cover the entire surface. Place the next layer on top and press it down with your hand so you don't have air gaps. Repeat step one with all the layers. Finish by frosting the sides.
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Over the second re-used sheet of parchment paper, use a rolling pin to crush the baked cake scraps.
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Generously sprinkle the crumbs over the top and sides. Refrigerate overnight (it takes about 10 hours for the layers to soften).
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
To me it’s always been white is medovik, chocolate Spartak, the pastry layer type is napaleon.
Hi Natasha, I love your recipes and have rarely had any issues with them, but today I made this cake and ended up putting in too much sweetened condensed milk into the icing because I went with the 14 oz weight measure. Our labeling in Canada says 300 ml and that converts to 10 ozs. You should probably specify that it’s 14 fluid ounces and equivalent to 10 ozs. I’m extra disappointed because I believe the extra condensed milk made my icing watery.
Hi Janet, I added the clarification that it is (397 grams). Another thing is to make sure to use HEAVY whipping cream which has a higher fat content than regular whipping cream and will create a firmer frosting. I hope that helps.
This is one of the best chocolate Spartak cakes ever!!!
Can I double the recipe and make two cakes ?
Hi Anna! I’m so glad you loved it! I have doubled the recipe exactly, but when I double the recipe I keep it over the hot water bath pretty much double the amount of time for the dough to form properly since it takes so much longer for a double batch to heat up. One reader mentioned warming the dough slightly in the microwave to make it easier to roll out.
Hey! Have a question about the cream, the first time I made the cream it turned out perfect. But today I made it again and it looked different when I mixed butter and condensed milk together after 7 minutes, it looked like I over beat it. But I still continued to add cream cheese and whipped heavy whip. So I wonder can I use that cream on the layers or should I redo the cream? Will it taste the same?
Hi Yelena! It should be fine to use still. The cake will be covered in crumbs so it won’t be as noticeable if it’s not completely smooth. One of my readers provided a great tip for this if it happens, “you beat softened butter for few minutes and then slowly add condensed milk and it turns out a nice texture.” I hope that helps!
I have made this cake for my Son’s birthday and it was such a hit that now my daughter wants this for her birthday. It was so fun to be in the kitchen with my daughter working together on this lovely. It helps to have one person rolling out and one person looking over the oven. The frosting is so good, I have used the recipe for other cakes! Thank you for such an amazing recipe!
That is the best when kids love what we moms make. That’s so great! happy birthday to both of your kiddos!!
Hi Natasha! Can I use the cream from your Honey Cake recipe for this cake? I don’t like butter cream and I am wondering if sour cream/ whipped cream would work with chocolate layers. Please let me know what do you think? Thank you!
Hi Lana! I think the combination would work fine.
Which cocoa powder do you use? My layers are never this dark.
I’ve used different brands, Hershey’s brand is a good one.
I only use Hersheys… maybe I need to add more than the recipe calls for.. thanks for the reply.
Yes a very delicious cake. I made it for my family and everyone gave me compliments.
With this recipe, I got 6 round pieces without the crumbs (I used all the dough for the rounds).
The cream is decadent and rich and if you like a lot of cream this is great.
The chocolate wasn’t very pronounced in this cake; 1.5 tablespoons is not enough I think to make it truly chocolate. I will make this cake again, but will still look for a different more chocolatey recipe with more light cream.
I’m so glad you enjoyed it!
Finally made this cake yesterday. It was much more work than expected. I remember this cake when I was a kid in Ukrainian but couldn’t remember the name. Cut into it today. Got to say, it was as I remember. It turned out perfectly. My fiancé, an American and sweets lover, enjoyed it very much. If I make it again, will add some slivered fresh strawberries on top. Now, on to пероги. Still have not mastered the dough or meat filling. Wonderful directions and instructional video for the cake. Thanks for sharing, Natasha!
Hi Dina, great to hear that it was a success! Thanks for sharing that with us and that sounds like a good plan for next time.
Hi Natasha,
I made your chocolate version of your mom’s Spartak cake for Christmas. It turned out very well and everyone loved it!! I used a chocolate ganache instead of crumbs… the finished product was as good as or better than what you would get in a high end European bakery. I also used your dulce de leche recipe in place of the sweet and condensed milk. Excellent!!
I’ve tried many of your recipes and I really love the fact that you teach culinary skills as you go… it’s not just the recipe!
God bless you and your family and all the very best in 2022!
Thank you so much for sharing that with me, Aileen! I’m so happy you enjoyed that! Happy New Year!
Hi Natasha, how long can the layers last without being frosted? I made them yesterday for Christmas, but by evening, I got sick. Looks like I won’t be able to make it to the Christmas party, but I hate for all my effort to be for nothing. Can I still frost them in a few days?
Hi Natasha, You can make the layers ahead of time. If you can keep them dry (no humidity), they will last for several days. I’ve never maxed it out, but maybe 3 to 5 days would probably be safe. They become like dry cookies that soften with the cream and are lovely. You wouldn’t want to package them up while they are still warm or the enclosed moisture could cause issues.
Hi. I’m wondering if I could use almond flour in making this. What’s the measurements? I want to use low GI substitute for my pre-diabetic husband. Thank you!
I haven’t tested this with GF/ Almond flour so you’ll have to experiment. I also searched the comments and no one has tried making it gluten free yet.
Hi Natasha,
I had already decided to make a chocolate cake (with a different recipe) but then decided to add your frosting recipe to make it into a Spartak cake for my kids and Russian husband. It was easy and delicious! It seems like this recipe is hard to find because it wasn’t in any of my Russian cookbooks. I think your recipe is so much better than other recipes on the internet that use cool whip (gross) or require cooking the sour cream into a custard (too much work). Thank you as always! I love your recipes.
Thank you Amy, I apprecaite what you said, glad you liked my recipe.
Just finished making the cream but as soon as I add the heavy whipping cream to the rest of the mixture it becomes runny and looks like there is clumps but to the taste is fine. Why could it be turning runny after I combine the stiff heavy whipping cream?
Hi Nadia, are you using heavy whipping cream? Also, please make sure the cream cheese is at room temperature and not warmer to help it keep its shape. You can place it in the fridge for a little while and try again. I hope that works!
I love your recipes! They are so easy to follow. I learned how to bake from you! Thank you for your thorough instructions! I have baked Spartak cake following your recipe, at least 15 times in the past year for every party and everyone loved it!
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
Every time I have made the frosting for this cake it ends up with little chunks of butter or cream cheese I am not sure which, this usually happens after even I have creamed the butter prior to adding the sweetened condensed milk. I have made sure that both the butter and the cream cheese are at room temperature, leaving them out for practically the whole day. What is the problem? I have tried making this frosting 2x
Hi Mia, that can happen sometimes with over-mixing, but also can happen if the sweetened condensed milk was cold. I have had that happen before and it won’t be noticeable in the finished cake (since it’s covered with crumbs), or affect the flavor.
Hi Natasha,
I was wondering why is my frosting so runny Everytime I make this cake? Even after I add the whipped heavy cream.
I noticed when I beat the cream cheese in, that’s when it becomes runnier. What can I do differently?
Thanks for all your hard work!
Hi Anna, are you using heavy whipping cream? Also, make sure the cream cheese is at room temperature and not any warmer to help it keep its shape. You can place it in the fridge for a little while and try again. I hope that works!
I love this recipe!! My go to for family events!!
That’s so great! It sounds like you have a new favorite!
Can I make this cake two days before my birthday And keep it in the fridge ?
Hi Angelina, I have made them up to a week head and stored in a cool dry place. You want to keep them covered after they are fully cooled and away from humidity.
Hey Natasha :)I have a big party I am prepping for and it’s this coming Sunday for Mother’s Day. I want to be on top of it and start baking already. Can I bake all the Spartak layers already and let them cool and cover them and store them for 5 days and then frost on Friday and eat on Sunday? Will they still taste fresh and good by Sunday?
Hi Oksana, yes! You can make the layers ahead of time. If you can keep them dry (no humidity), they will last for several days. I’ve never maxed it out, but maybe 3 to 5 days would probably be safe. They become like dry cookies that soften with the cream and are lovely. You wouldn’t want to package them up while they are still warm or the enclosed moisture could cause issues.
Hi! I have made Spartak and Medovik layers and stored for months! You can also freeze these cakes already frosted!
I made holes with a fork so it wouldn’t blow up
Great idea! Thank you for sharing that with me.
Hello Natash!
I am planning to make this cake tomorrow for my birthday and i was wondering for the step 2 “Beat together 1 egg and 1 cup sugar with whisk attachment on medium speed for 6 min.”, do i need to beat it for 12 minutes since i will be doubling the recipe. Thank you soo much!
Hi Yuliya, you may not need the full twelve minutes but I imagine it will be longer than the 6 minutes. If you experiment, let me know how you liked the recipe.
Made this cake last night, the only thing I can say is the cream is on the really sweet side for my preference so for ppl like me I suggest using a bit less cream on the cake instead of a lot like I did. My mistake though, I should’ve known better after trying it before putting it on but it was my first time so will do that next time. Also, I like mine a little more crispy so definitely will use less cream for that reason too. Other than that, great cake, Thank u! 🙂
Thanks for sharing that with us, that’s very useful info. I’m sure the next one you’ll be making will turn out perfect!
hi natasha! do you think Pizzelle Vanilla Italian Waffle Cookies might work in place of palmiers? we’re under quarantine and unfortunately can’t go to costco. It’s for my mom’s 70th in 2 weeks and I’d love to surprise her with it (she’ll be surprised because I don’t bake ). thank you in advance for any ideas! I just love your recipes…I don’t think a week goes by that I don’t use at least one of them.
Hi Nataliya, without testing that it is hard to advise. If you experiment, let me know how you liked that.
I made this cake for my dad’s birthday and everyone enjoyed it! I have two little ones, both under age 2, and when I was making this time consuming cake I decided it would be my first and last time making it. But this cake is just so delicious that I’ll be sure to make it again.
Awww that’s the best! Thank you so much for sharing that with me & Happy Birthday to your Dad!
Hi, I just love all youre Recipe all are yammy.. I have a question after how many days is ok to eat the cake? To be soft? And how many days is ok to store the cake layers without frosting.
Hi Sveta, it’s best the next day but is still awesome even 4 days later.
i am so bummed.. i was looking forward to this cake.. i am such a fan of this site and i follow instructions to a T, and everything turns out beautifully, but this just did NOT work at all.. i could NOT roll the dough.. it kept sticking to my rolling pin. i am so sad. what did i do wrong??
Hi, I’m sorry to hear that. I am always happy to help troubleshoot. If it was sticking to the rolling pin – it may have needed a little more flour. Also, it really helps to roll it out when the dough is still warm because it is more pliable.
Can I freeze this cake?
Hi Marianne, I have not tried freezing it but I do think it could work well to freeze it after it has had a chance to soften overnight.
Same thing happened to me. I ended up adding a good amount of additional flour when starting to roll a circle. It’s been raining really hard all day, so the humidity is 100%. I wonder if that has anything to do with it.
My favorite cake. I made this cake so many times and it’s gone every time.
Thank you so much for this scrumptious recipe!
You’re welcome, Karina! Sounds like you found a new favorite!
I just finished making the korzhi for this cake and I ended up using silpat liners because I had ran out of parchment. I was amazed at how much easier it was to roll out the dough. I was able to make 15 layers with minimal effort and rolling.
That’s just awesome! Thank you for sharing that with us!
Would the cake still be good if I assemble it all 2 days in advance? I’m thinking to bake the layers and frost it all on Friday and leave it in the refrigerator until Sunday. What do you think?
Hi Christina, it will last several days in the fridge.
Can you freeze the cake layers?
Hi Lina, I have not tried freezing it but I do think it could work well to freeze it after it has had a chance to soften overnight.
I put whole cake into freezer. And after a while had some friend coming. Put that frozen cake into refrigerator overnight and next day there is no different between cake you baked last night and the cake that was frozen. Delicious!!!
Do you think this cake will be good as a wedding cake?
Hi Luda, I haven’t tested this as a wedding cake so I cannot advise but we have seen it served at weddings as a dessert.
It’s worked, I did Spartak as a wedding cake, it turned out beautifully. I wish I can upload picture to show you. Spartak is our favorite family cake.
That’s so awesome Luda! You are welcome to upload it to a Social Media site and tag natashaskitchen.com or #natashaskitchen
Hi. How long i can store prepared layers in airtight container?
Hi Viktoria, I have made them up to a week head and stored in a cool dry place. You want to keep them covered after they are fully cooled and away from humidity.
Hi Natasha, thank you for the great recipes!
I wonder if you tried to make Spartak layers with the cream from Smetannik? Do you think it will work?
Hi Anna, I honestly haven’t tried that. If you experiment please let me know how you like that!
I have made this cake using the cream from sour cream, sugar, heavy whipping cream. The best tasting ever.
For one cake you need 400grams sour cream, 200 grams sugar, and 8fl oz heavy whipping cream.
Thank you so much for sharing that with me.
Hi Natasha, I’m looking to bake this kind of cake for a big party, but I’m planning to bake about 4 cakes. Can you send me measurements for a bigger quantity of dough? Also, is there a way to speed up the process for preparing this recipe, especially when rolling out the dough? I tried every way, even when the dough is warm, and it still doesn’t shorten the work time for me. If you know of any other way to to speed things up ( maybe adding more or less of something in the dough) please let me know. Thanks!
Hi Ali, I have doubled the recipe exactly, but when I double the recipe I keep it over the hot water bath pretty much double the amount of time for the dough to form properly since it takes so much longer for a double batch to heat up. One reader mentioned warming the dough slightly in the microwave to make it easier to roll out. I haven’t made 4 cakes out of this before but I imagine you would have to make 2 separate double batches.
I didn’t read the instructions ahead and sifted the baking soda with the flour instead of putting it in the wet ingredients, do you think it will turn out the same?
Hi Dee, I haven’t tried it that way so I can’t say for sure. I’ve messed up cakes before changing the order but I’m not sure about this one.
Hello Natasha. I live in South Carolia, United States and there is a lot of humidity. Could I make the cake one day before and store it in the refrigerator?
Hi Grace, I think they’d be fine wrapped in plastic and refrigerated after they are fully cooled.
Hello Natasha! Could I make this recipe ahead of time and if yes, how long ahead? Thank you!
I have made them up to a week head and stored in a cool dry place. You want to keep them covered after they are fully cooled and away from humidity.
I made this to celebrate the adoption of our son from Ukraine five years ago. It was delicious…. Though I did stray from putting crumbs on the top and put chocolate chips instead. Because…. chocolate. This was my second Spartak cake and I found this easier to make than the regular one… But I think it’s just practice maybe. Thank you for the recipe.
That’s so great Linda! I’m so happy you enjoyed this cake! Thank you so much for that wonderful review!
Can I freeze the entire cake? Not sure how the cream will be after thawing…
Hi Olga, I have not tried freezing it but I do think it could work well to freeze it after it has had a chance to soften overnight.
Can I substitute unsweetened almond milk for the regular milk, or do I need to run to the store?! Thank you!!
Hi Erica, I haven’t tested that with Almond milk so I cannot advise. If you experiment, let me know how you liked the recipe.
What would the measurements be for a rectangular shape?
Hi Angela. If you haven’t watched the video, I think you’ll find it REALLY helpful :). https://natashaskitchen.com/2014/10/14/chocolate-spartak-cake-video-tutorial/ In step 6, I wrote “Bake the parchment paper with dough directly on the middle oven rack at 350˚F.” Yes, you do bake on the parchment paper and you don’t need a round pan, just transfer the parchment paper to the oven and bake. You can use the same recipe simply shape it into a rectangle. I hope this helps.
Hello Natasha ! My daughter just made this cake and crust just came out very good. Didn’t you add to the flour extra dark cocoa powder? Because yours crust is very dark, it looks like you added different cocoa then in the recipe. And please make corrections to the cream , please. My daughter just ruined cream just because in the recipe you wrote 2 sticks 16 Tbsp butter. You had to mention that 2 sticks or 16 Tbsp. My daughter added all 2 sticks and 16 Tbsp butter exactly how you wrote.. Thank you.
Hi Natalya. I’m so sorry for the confusion. We do have the tbsp listed in parentheses to show what it translates into tablespoons.”2 sticks (16 Tbsp) butter, softened at room temp.” I love that your daughter was baking cake for you all! That is so sweet!
Natasha, I think she was talking about the ‘print version’ of the recipe. In the post it has parentheses, but in the print version is says 2 sticks 16 tbsps (no parentheses)., and I know most people print the recipe and do it, I might have done the same! 🙂
Thank you Valya!
Hey do you know how far in advance can u bake the korzhi before assembling the cake?
Hi Julia, I have made them up to a week head and stored in a cool dry place. You want to keep them covered after they are fully cooled and away from humidity.
Alright. Thank you lots. Btw very great recipe. Everyone loves it. Keep up the great work u do :))
You’re so welcome, Julia!
Oh my goodness this cake was the bomb . I don’t usually make cakes but this was so easy especially using the parchment paper was so smart, but anyways I mad this for my birthday party and it was gone in a matter of minutes no joke. I look forward to make this cake again. Amazing recipe. By they way keep doing whatever your doing God bless.
Thank you so much for your thoughtful review and encouragement, Igor! I’m so happy you were able to share this with close friends and family at your party! God bless you & Happy Birthday!
Make this for my birthday every year, it’s my favorite cake. I just had my first slice and I’m in food heaven. So good!
Hi Jenny! I love that you have a favorite for your birthday! I’m so glad you enjoyed it! & Happy Birthday! – when ever it is 😉
I was just wondering if I can prepare the cake layers ahead of time and store them in the freezer? And then when I need so I can thaw it and prepare the cake.
Hi Paul, I have not tried freezing it but I do think it could work well to freeze it after it has had a chance to soften overnight.
Hmm is anyone else encountering problems with the images
on this blog loading? I’m trying to determine if its a problem on my end or if it’s the blog.
Any suggestions would be greatly appreciated.
Hi Kobani, I’m sorry you’re having trouble with that. I am seeing the images loading normally on my end. It is most likely due to internet connection speed. Are you seeing the same issue when you are on different internet connections? Or possibly close other tabs at the top of your browser to make the tab you are working on load faster. I hope that helps!
Natasha, what would be the best way to make this cake a bit less sweet? I made this cake several times and everyone (including me) loves it! But I wish it would be just a little less sweet.
Hi Natasha, that’s a tough call since you can’t really cut it in the frosting and I’m not sure how it would affect the consistency of the batter to cut it down without testing it first. Did you use the cream cheese? That is usually pretty good in cutting the sweetness of the cream.
I did use cream cheese. Maybe I will at least omit the powdered sugar:-) Thanks, Natasha!
Hi Natasha, I think that would help a little bit 🙂
Hi, Was wondering if i could pre-make the layers and then put the cake together the next day? If so, how can i store the layers? Thank you!
Hi Anna, yes! You can make the layers ahead of time. Let them cool completely then just store them in a plastic grocery bag at room temp. Keep them dry (away from humidity) and they’ll be just fine.
How many days can the layers be stored for without frosting them?
Hi Emilia, if you can keep them dry (no humidity), they will last for several days. I’ve never maxed it out, but maybe 3 to 5 days would probably be safe. They become like dry cookies that soften with the cream and are lovely. You wouldn’t want to package them up while they are still warm or the enclosed moisture could cause issues.
Hi Natasha, great recipe. Was wondering when I spoon in my flour and than I weigh it and it has only about 4oz in one cup? Shouldnt I have 8 ounces? I think it’s because of flour differe the dough comes out different and sticky. Any help?
Hi Kristina, this post on how we measure flour should be helpful 🙂
It’s delicious!!! I prepared it yesterday and today we enjoyed the most incredible cake.
Thanks!! For this wonderful recipe.
You’re welcome Marianna! I’m glad you love the recipe. Thanks for sharing your excellent review!
Hi Natasha! I made this cake for Christmas and it was absolutely delicious! My whole family loved it!:-) Today, I made the cake layers for our new year’s Eve gathering, and for some reason the first few layers came out wavy because of the oven rack. After realizing that the problem is not going to right itself, I baked the rest of the layers on a cookie sheet. Is this going to mess up the cake once I frost it tomorrow? Is it going to look weird? The layers taste just as good as the last time, just don’t look as nice. It was also easier to roll out this time around. Any ideas what caused the layers not to puff up as well?
Hi Natasha – no worries! It will work. I have had some layers bubble and become slightly wavy. Just push them down slightly to straighten them as you assemble. It’s ok if they crack here and there. The frosting will soften the layers and flatten them out as they rest.
Hi Natasha! I absolutely love this cake! Total hit each time I make it and I’ve made it dozens of times! Today I started making the layers for Christmas, I made a double batch of dough and it is not setting like it typically does. It has cooled off nearly completely but it is still runny like it is when you first add the flour. Any trouble shooting suggestions?
Hi Irina, when I double the recipe I keep it over the hot water bath pretty much double the amount of time for the dough to form properly since it takes so much longer for a double batch to heat up.
Ochen vkusno!
I was looking through cakes today and I found this one I thought of making it!
I am a double one!
Thank you my mom loved it!
You’re welcome Lena! I’m happy to hear that. Thanks for sharing!
My job for this thanksgiving is to bake so I’ll be trying this cake. Just watched your video and I’m already drooling lol. But for our huge family (30 people) I might need to double it. Can’t wait to try it 🙂
Please let me know what everyone thinks Olga! Happy Thanksgiving! 🙂
So I doubled the recipe and it disappeared within minutes. Everyone loved it so much that now I’m making it for Christmas too. I’m tripling the recipe this time though. And then another triple recipe for husbands side of the family. I’m starting baking today 🙂
Awesome! I’m happy to hear how much everyone enjoys the recipe! Thanks for sharing your wonderful review Olga!
Ah me too!
But this time I will invite the whole family + friends!
My friends love baking and they would love to try my first time making this cake for Christmas!
Every day I feel like visiting this website everyday and make something new!!!!
Hi Natasha. I baked this last night and doubled the recipe. i made mine 10″ so I only got 8 layers that are not as thin as yours!! but some are soft and some crunchy. Should I put the soft ones back in the oven or will they be ok? Thanks for your time, Lou.
Hi Lou, Once the layers come fully to room temperature, they should firm up. You should still be ok even if they don’t fully dry out since it sounds like your layers may have been rolled slightly thicker? It should still work fine as long as the layers are not sticky or wet.
I would like to add that this cake recipe absolutely needs to be doubled. First time we made it seemed taller, but now that we’ve just made it second time, it’s about half as tall as one would expect a cake to be. The frosting recipe could be kept the same, I think. The cake is delicious! Will definitely make again! There is something irresistible about multiple layer cakes. Thanks, Natasha
I’m so glad you enjoyed it!
I have tried to make this cake twice and both times the dough mixture is too sticky for me to roll. I end up having to put tons of flour on to roll a few times and then it sticks again. Any idea what I’m doing wrong?
Hi Anna, assuming all of the ingredients are per the recipe, are you possibly using a different type of flour? For example, a Canadian flour will require varying amounts than US flour. Also, the dough needs ample time to rest so it is just warm when you use it since it firms up as it stands and becomes a little easier to roll. I hope that helps!
How far in advance do you think I can bake the layers? I’m wanting a head start for a party on SAT. Thank you
Hi Alla, you can even make them a week in advance and once they are at room temperature, stack and cover them loosely with a plastic bag then keep at room temp until ready to frost
This cake is really awesome! Love both versions – this chocolate and the original one. It’s very delicious and not too complicated to make. I found the easier way to make the dough circles – instead of using the bottom of a spring form and a pizza cutter, you can take a pan or pot lid and cut the circle but pressing it down on the dough and twisting a little but. Then just carefully lift it up and voila! And all of us have different sized lids in our kitchens 🙂 Thank you for the recipe, Natasha!
Hi Irina, thank you so much for sharing! I’m so glad you enjoyed the cake. It’s my #1 favorite of all time (this one ties with my Mom’s vanilla version) 🙂
Do you think I could double the proportion and make a large cake for a party?
Hi Nadya, yes that would work. My Mom always doubles her original spartak cake when making it. You will need to keep the mixture over the steam/double boiler for double the amount of time called for since it will take substantially longer to heat with a double portion. I have that note in the original spartak recipe. I hope you love the cake! 🙂
Natasha,
How many layers do you get from this cake? I got 6 and I feel like I should have double the recipe because the cake looks a little flat…. or the frosting will add a good amount of height to it?
Hi Tonya, I was able to get 7 layers from this recipe, but even with 6 it should still work fine. The frosting does add height to the cake although it isn’t inteded to be a super tall cake as you can see in the photos. You can absolutely double it if you prefer but you will need to keep it on the stove over the hot water longer (20 minutes) for the mixture to form properly.
Hi Natashachka!
Thank you very much for blessing so many of us with your lovely recipies, my Aunt Mariya has always made the birthday cakes for my sweet children all their lives and now we are too far away for having that comfort. Thank you for your recipie because now I can make my favorite cake for my 3 year old daughter’s birthday. Continue to your hard work and may the Lord continue to bless you and your family.
C Bogam!
Olesya
You’re welcome! Thank you for following and God Bless! 🙂
Is it okay to add craisins into the layers and bake it?
Hi Irina, I’ve never tried that but the layers are so thin that I don’t think I would try that. I think it would be better to sprinkle the craisins over each frosted layer and let them soften as the cake layers soften from the frosting. 🙂
Hi Natasha, I have never thought myself to be much of a baker, but after discovering your blog, there’s hope for me too! 🙂 Your recipes and videos are so easy to follow, and the results are out of this world! Thank you so much, not only for the recipes, but also for the passion and love that you put into them…it definitely shows, and thus, you are truly a great inspiration!
may God continue to bless you!
Thank you so much Adina!! What a wonderful compliment! 🙂
Hi Natasha. What would cause large bubbles to form in the layers after baking? Mine didn’t turn out as flat as the pictures.
Hi Mike, I wouldn’t be concerned about the bubbles – after they are cooled to room temp and stacked, they will flatten out 🙂
Hi Natasha, I just wanted to let you know I love your recipes and your detailed instructions. This cake has always been a hit every time I make it. I even made it for my husbands work Christmas party and the Americans working at his job all said it was the best cake they have ever tried. Thanks so much for the awesome recipes!
So great to hear this Angela! Thank you for sharing 🙂
Do you think this cake can be frozen?
Hi Julie, I have not tried freezing it but I do think it could work well to freeze it after it has had a chance to soften overnight.
So I finished baking my layers I was so excited they turned out so perfect and fluffy but then I tried the scraps and they tasted like baking soda.I’m pretty sure I added only 1 teaspoon as the recipe calls for.don’t know why they tasted like baking soda may next time I’ll pull half a teaspoons of baking soda
Hi Inna, I’m not sure why that would be – in all the years we’ve made this, I’ve never tasted baking soda in this cake… unless 1 Tablespoon was added by mistake, I’m not sure why else it would taste like baking soda. You might try half but without testing it myself, I’m not sure how it would affect the recipe overall. If you try that, let me know how it goes! 🙂
I ALWAYS dissolve baking soda with apple cider vinegar. Even if the receipe doesn’t say to do it, my mom taught me ever since I started baking. It takes away the baking soda taste. I triple or quadruple the amount of vinegar to each amount of soda. So for 1 tsp b.soda, 3 or 4 tsp of apple cider vinegar. Use a tall glass for the fuzz that will occur! Also, I add it to the wet ingredients not dry like the receipe states.
Could I halve this recipe?
Thanks in advance.
Viktoria, I haven’t tried it but instructions probably have to change.
Meaning how?
The biggest things would be how long you cook it over the stove – it will probably be less than 10 minutes and you probably don’t have to wait as long for the dough to cool down afterwords. It’s a pretty detailed recipe and I wish I had time today to go through line by line what would be different but without remaking it and cutting it in half, I can’t give you precise instructions on that.
Bomb cake! 💣💥I make this cake very often from your blog and everyone loves it. It gets eaten in a jiffy!
Hi Natasha- The dough seemed to turn out a little too moist and runny this time around although I followed the recipe exactly? Any fixes or will it stiffen as it stands for a white?
Hi Inna, did you possibly use a different kind of flour or measure it differently? It does firm up but still should not be runny. Have you watched the video to see the right consistency? I would suggest adding a little more flour, but just enough so the dough isn’t sticking to the rolling pin.
I’ve just assembled the cake and I know it is going to turn out amazing. Such delicate layers! I don’t want to wait 10 hours!! I hope it is easy to cut without splitting everywhere because I’ve made it to be a slice to take into work tomorrow!
Hi Suzanne, it slices really easily once the layers have had a chance to absorb the cream but that waiting time is crucial for this cake, otherwise the layers won’t be as moist and will slide apart when slicing. By tomorrow is will be just right! 🙂
Hi Suzanne, it slices really easily once the layers have had a chance to absorb the cream but that waiting time is crucial for this cake, otherwise the layers won’t be as moist and will slide apart when slicing. By tomorrow is will be just right! 🙂
I made this cake for family for the 1st time and everyone loved it. The best comment I got was from my mom who said, this is not a cake but a fairytale 😀 thank you Natashas Kitchen for sharing this delicious fairytale 💖
Luba, I’m all smiles 😁. Thank you for such a nice review and you are welcome.
Hi Natasha! I am out of baking soda at this point. Do you think this recipe would work I used baking powder instead?
Nina, I have not tested it with baking powder, but my concern is that baking soda is three times stronger than baking powder which is alot of baking powder!! Since baking powder is so much a science, without testing it myself, I really can’t recommend that substitution.
Hey Natasha 🙂
Can I refrigerate the korji or just keep them at room temperature? The party was rescheduled for next week,so I don’t know what to do now 😀 thank you!
Hi, you can stack the room temperature layers and place them in a plastic bag then store them in a cool dry place (the pantry) and they will be fine. They turn into crunchy cookies at room temperature and then when you assemble, the cream will soften them up and they will be perfect :). That’s one of the great things about this cake – the hard part (the layers) can be done in advance 🙂
Awesome! Thank you! Appreciate your help and of course LOVE your recipes! 🙂
I have to make this!
I know this cake as Napoleon. I lived in Ukraine for a few years and this is at least what it was called where I was.
We have always called it Spartak and called the one with puff pastry layers Napoleon but I have heard it both ways. 🙂 I hope you love it!
Natasha, do you think this dough recipe would work out for a single thicker buttom layer for a farmers cheese cake??? I have tried this dough recipe before and I absolutely love it but not sure if it’s going to hold up itself under cheese.
Hi Nina, yes I do think it would work. Also, have you tried my farmers cheese cake? I’d love to know how you make yours! I love the stuff 🙂
Hi Natasha! I have two questions-
1. What type of milk should I use? Whole, skim, 1%?
2. How sweet does the cake/icing come out? I much prefer subtle sweetness than the extremely sugary cakes made typically from grocery stores.
Thanks so much!
Either whole milk or 2% would work fine. Also, this cake is not overly sugary. I don’t think any of my cakes are nearly as sweet as grocery store ones. I completely agree with you about them being way too sweet 😉 We prefer cakes that are not too sweet.
Oh my Goodness Natasha! This cake is AMAZING! Definitely recommend this cake to bakers who want to challenge themselves. It was so fun to make and it is just perfect. Has the subtle sweetness I crave without being overpowering. Can’t wait to try even more of your recipes!
Alyssa, I’m so glad you like the cake! Thank you for such a nice review 😁.
Hello Natasha! I made this cake and added an extra cup of milk so instead of 1/3c of milk I did 1&1/3. I then added 3/4 cup of milk after steaming the batter, and whisk it. This is the only way it works out for me, when I followed the recipe the dough turned very hard and my layers became very thick and not so pretty. This way the batter is very liquidy and I spread it over a parchment paper (cut out to the size that I need) I make it rectangle so that it is easier. This is a very tasty recipe and my husband and family loved it!!!! I don’t think that the milk changes the flavor, only the consistency. I am also curious how long you think that the cake will last in the refrigerator. If I made it Wednesday night and it soften by Thursday morning, is it safe to eat it on Sunday or is that too long?
Katrina, yes it will be safe to eat. Just keep it refrigerated 😀.
Hi Natasha.. Thanks for sharing all this yummy recipes.. I made this Spartak cake and comes out really good .. I wanted to ask you if we can’t find cream cheese can we use the yoghurt to make the cream ?
You could try the cream from this honey cake. It is also very good! 🙂
This recipe does not work. I’m pretty mad about it. I tried to make it two times and each time the dough was impossible to roll and make like it’s shown in the video. Pretty mad about all the ingredients I wasted and timean
Hi Anna, it’s really difficult to say what went wrong without being there with you but I am always happy to help troubleshoot. At what point in your process did your dough look different from mine (in the photos or video)? Also, did you try rolling your dough while it is still warm? If you let it cool down, it becomes more difficult to roll out.
Thank u. I would like to give an update and let u know that I tried this recipe with my sister-in-law and it worked perfectly I still don’t know what I did wrong and I am going to try to make it again on my own. There is a reason why I keep wanting to make this recipe perfect because this cake is so delicious. Had my mom over for some Worth ittea with my aunt and they absolutely love this cake. It’s hard to make but it’s amazing definitely Worth it
Is it possible that your sister in law used a different flour, for example, Canadian flour needs a different measurement than US All-purpose flour. I’m so happy you liked the cake! 🙂
i have to agree with you, ive tried other recipes and this is thee worst. impossible to roll out. and air bubbles when you bake them.
Hi Yelena, some bubbling is normal – you can see in the photo where I have them stacked that they aren’t perfectly stacked since there are bubbles in some layers. I wonder if your trouble with rolling out the dough might be due to adding too much or too little flour? Or are you using a different kind of flour? Did you have a chance to watch the video recipe to see if your batter looks the same as mine?
Hello Natasha. Thanks for all wonderful recipes me and my family enjoy them. I love this cake and turns out that this is my husbands favorite now. I have made this before for his birthday and about to make it again for his birthday tomorrow. I have a question do you think if I’ll reduce the sugar in recipe will it affect the cake dough? Also if I want to double the recipe should I do two separate or all together will work fine?!
Thank you again and my God bless you and your family!
Hi Nina, thank you so much for your kind words :). I’m so happy to hear your family enjoys my recipes! It’s really hard to say since baking is so much of a baking experiment. It would work to make a double batch for the cake – my Mom always doubles it, but keep in mind it will take longer on the steam bath – almost double the amount of time.
Thank you!
I made this for my Serbian bf & he LOVED it! I also made it for my sister’s baby’s baptism & my Mexican family LOVED it! Without a doubt this cake is the all time favorite. This cake is boundaries or borders ❤️ Thank you!!
A++++++++++++
Araceli, I’m so happy to hear that! Thank you for sharing your great review!
My Spartak is basically done. It is in a cold garage resting for overnight. I read comments and didn’t find the thing that bothers me – like nobody has it – the frosting has such a distinctive evidence of cream cheese. It is just like the main ingredient.
I don’t know. Hopefully tomorrow, when it is served this taste and smell will disappear.
The cream cheese is actually 1/4 of the frosting so maybe you’re just sensitive to it? Not everyone likes cream cheese in frosting. I’ve never thought of it as too cream cheesy even before it has had time to set. Let me know what you think tomorrow.
Hi Natasha, I was wrong – cream cheese wasn’t recognizable after all. I love your recipes and usually am able to make whatever I put my eye on.
Your recipes are wonderful! Thank you!
Now I need to change my previously given 4 stars to 5.
I’m so glad you liked it! Thanks Lana 🙂
Have mine currently in the refrigerator from yesterday. Should this cake be brought to room temp before serving or served straight from refrigerator? Христос Воскресе!
Hi Pavel, you could serve it either way – straight out of the refrigerator or at room temperature (He is Risen indeed!!) Hope you had a wonderful Easter!
Just made this cake yesterday for Easter! Thank you so much for this recipe, everyone loved it! 😊
Vika, I’m so happy you enjoyed that. Thank you for sharing that with us 😀.
I am making this for Easter and am wondering if I doubled the recipe that it Won’t be too tall? Thank you so much
I think it would be ok twice as tall. It would be stunning!! Just make sure you give it the proper amount of time to soften or it may slide apart when you cut into it.
Thank you! This cake is awesome. Always comes out right.
Thank you so much for that seriously fantastic review. 🙂
Natasha,
I finally made this cake over the weekend and WOW! It was beyond delicious. My husband loved it and said every time we have guests over I MUST make this cake! Thank you once again for the recipe it was so good, I cant wait to make it again.
That’s so great Tina! It sounds like you have a new favorite!
When I watched your video tutorial, I hadn’t read the ingredients on your website, and was watching as I went. In the video, you have two sugars (1 cup and then 1/3 cup) and no milk listed other than the condensed milk. So, when you said to “add the warm milk,” I thought you were referring to the condensed milk at room temperature, and kept wondering when the 1/3 cup of extra sugar was going to come into play. Obvious to me now, that 1/3 cup of sugar you mention in the video is supposed to be milk. Since I used my only can of condensed milk in the cake batter, I couldn’t use it for the frosting, so I added the 1/3 cup of sugar and a bit more half and half. The cake is in the fridge, also knowing only after I made it that it would need to refrigerate overnight (poor hubby won’t get dessert for Valentine’s this year)..I am wondering just how it will taste after my lack of baking skills were put to the test tonight. It sure looks pretty enough! I hope with the extra work it took to get it done, as I usually bake from a box, it tastes half as good as it looks!
Hi Jennifer! I realized soon after I posted that video that I had said 1/3 cup sugar so I added an annotation on the screen when I said to to 1/3 cup milk. Once the video gets published there’s no fixing it except for that note. Sorry!! I can totally see how it could be missed if you look away or are just listening. I’m so glad it still worked out. I hope you both enjoy it! 🙂
I love allll your recipes. Anytime I make one of your cakes they turn out perfectly 🙂 your step by step directions and videos are so good, I don’t ever look for recipes else where. So I just wanted to say thank you for the hard work you put into your website, and for this yummy cake I made tonight for valentine’s day 🙂
Thank you so much Yana. Your thoughtful review really means alot to my husband and I. 🙂 Happy Valentine’s Day!
Hi Natasha,
When you put the dough in the oven can you please specify if you put it on the Parchment paper or do you put it on the round pan? Do I have to put cooking spray (Pam) so that it does not stick?
Hi Tina, If you haven’t watched the video, I think you’ll find it REALLY helpful :). https://natashaskitchen.com/2014/10/14/chocolate-spartak-cake-video-tutorial/ In step 6, I wrote “Bake the parchment paper with dough directly on the middle oven rack at 350˚F.” Yes, you do bake on the parchment paper and you don’t need a round pan, just transfer the parchment paper to the oven and bake.
Thank You!! I think I skipped over that step. I cant wait to make this on Friday! Thanks again 🙂
No problem :). Enjoy! 🙂
Hey Natasha I don’t know if my comment got posted cause I don’t see it so I’ll post again. I made this cake today and I want to put chocolate ganache and strawberries on top. I want the ganache to be pretty soft when we eat it. So how many hours before eating can I add ganache and strawberries on top
Hi, Sorry I couldn’t reply sooner. You can put it on a day before. The ganache I have posted never gets too hard to slice through so I wouldn’t worry too much about that. You can leave it at room temperature for 1 hour before serving if you want it to be slightly softer. Decorating with strawberries will be fine a day ahead also. Just keep in mind if you slice strawberries, it’s a good idea to brush them with some kind of glaze so they don’t look limp by day 2.
Thank you for answering. I took the cake to my moms house today and everyone loved it so much. It was gone fast. My mom now wants the recipe. I didn’t bake a cake in like 3 years so i thought it will be difficult and won’t come out good. But it came out so delicious 🙂 I usually cook but don’t bake cause my hubby doesn’t care much about sweets but he sure loves this cake. Thank you for the recipe. I love your recipes.
Hi Liliya, thank you so much for sharing that with me. Your comment gives me all kinds of fuzzy feelings. 🙂 You’re awesome!
I was wondering if I would ruin the layers if i use half and half instead of milk. Just realized I don’t have milk and I’m in the middle of the recipe.
Allie, I haven’t tried using half and half but it should still work. Let me know what you end up doing.
I mixed half and half with water down the middle. And when i added the flour to the liquid mixer, it wasn’t sticky! I was surprised. Not sure if half and half had to do with that or not. (I had trouble with the frosting though, it was like it was melty towards the end, not sure if I’m describing it right, not stiff basically, like I thought it should be. Don’t know what happened there.)
That’s interesting – I wonder if half and half had anything to do with that. Did the layers turn out fine? As far as the frosting goes, were all of the ingredients the same temperature as listed in the recipe (i.e. butter softened, not melted). In the end, as long as you can spread it between the layers of the cake and over the top and sides, it’s fine. The frosting is very forgiving as the cake layers absorb some of the frosting and soften and once it’s covered with the crumbs, you won’t be able to tell.
I have some leftover cream from this cake, how long do you think it will last?
Julie, it will last several days in the fridge.
I made this cake twice now – the result has been amazing, everyone loved it! So Natasha many thanks for putting this online. I’m a huge fan of your blog!
One question: I followed all details of the recipe, but the dough remained extremely sticky even after cooling and when putting enormous amounts of flour on top (which doesn’t seem to have impacted the flavor). I have a non-stick rolling pin and it was all covered with the dough.
Now I live in Europe and have to convert your cup measurements into grams. So I was thinking that my butter/flour ratio is completely off because of this. If it isn’t a lot of work to find out, could you tell me the weight of a cup of flour? And the same for the butter? Your help would be greatly appreciated!
Hi Zach! Without weighing it out, I can’t really tell you. I’ll try to remember to get that done next time I’m baking :). I wonder also if your flour is any different than ours. For example, Canadian flour has more gluten than US flour and therefore the measurements can vary in baking.
The first time I made this cake I accidentally simmered the dough over water instead of the steam and it also turned out sticky and I had to put a bunch of flour on top to stop it sticking. Perhaps this is the reason but I would have to try that again to make sure! ( I live in California)
Hi Galina, what kind of flour did you use? I’d just like to also rule out that it wasn’t something different like Canadian flour? Was it sticky before or after it cooled 20 min? Did you have an opportunity to watch the video recipe for this cake? If not, that would probably be a big help: https://natashaskitchen.com/2014/10/14/chocolate-spartak-cake-video-tutorial/
I made this cake earlier this week, it was AMAZING!!! everyone loved it! thank you for the recipe
Thank you so much for the awesome review! 🙂
Hi Natasha,
I just tried making this cake and when I was making the dough when I added the baking soda butter and milk mine turned out way to watery then yours on your video! What did I do wrong? I thought maybe to much milk but I did 1/3
As long as you followed the measurements exactly, it should be fine. It is supposed to be watery before adding the flour. My guess is that your milk was warmer and melted the butter so maybe yours just looks smoother while mine looks more grainy from the butter. I hope that helps! 🙂
Hi Natasha,
I have been drooling over this cake for a long time and finally decided to try it today. I am on my second attempt at the dough and it’s still yo sticky to roll even with a generous amount of flour top. I didn’t remove the tablespoon of flour from the second attempt thinking that little extra might help stiffen it a bit. Still too sticky. Any ideas? I read the comments and no one else is having this issue so I know I am doing something wrong. Debra
Hi Debra, does your dough look the same as what I have photographed? Did you make sure to use all-purpose flour and not cake flour? Did you have a chance to watch the video tutorial that I have posted for this cake? https://natashaskitchen.com/2014/10/14/chocolate-spartak-cake-video-tutorial/ It should give you a good idea of the process to see where things may have gone wrong. Also, did you make sure to let the dough rest for 20 minutes? If you don’t, it will be way too sticky to work with since it firms up as it rests. I hope that helps!
Hi Natasha, When you say “soft cream cheese” how do you judge if it’s soft enough?
Do you leave it in room temperature for a certain amount of time? Sometimes my cream turns out light and fluffy, and sometimes a little on the runny side so i’m assuming that it’s the cream cheese’s fault.
Thanks in advance!
Once my cream cheese feels soft to the poke and feels room temperature to the poke (no chill left in it), it’s ready. I don’t think it’s related to the temperature of the cream cheese. It’s more likely that maybe the butter and condensed milk need a little more beating or the whipped cream needs to be whipped just a little longer. I hope that helps! 🙂
Hi. Can I make the cake layers a day before putting the cake together?
Yes, the cake layers before they are frosted are essentially just cookies and can be left loosely wrapped in a plastic bag at room temperature for several days before assembling 🙂
Thank you
Hi Natasha on ur receipt said minus ? What’s that ? I don’t get the word ?
Minus means to take away. So take away 1 Tbsp of flour.
Hi natasha have one more question, for how along can a cake stand in the haladilink?
You can keep it in there for 3-5 days and probably even longer, we’ve just always eaten it before that. 🙂
Hi! If I was to double the recipe, do I double the time on mixing and boiling?
My Mom usually doubles the recipe and yes it is about double the time to get it warmed up.
I wasn’t going to comment because this post already received so many responses but I just had to thank you for this recipe. I got a recipe for this cake from one of my coworkers and although delicious, I would spend all day making this cake and never get those nice thin layers. Your recipe was so much easier to roll out. I made an 8 inch cake with 10 layers and used your ganache to cover the outside. It was so pretty and really tasty. Thanks so much, your recipes never fail me.
I’m so happy you did comment – it’s so encouraging! I’m so happy you enjoyed the recipe 🙂
I was considering making this cake today, and I wondered if you see any reason it wouldn’t work to use the frosting you have for medovik (with sour cream in it). I loved that frosting so much! It might not taste the same as spartan exactly, I know. It seems like it should work, but I don’t know if there is a difference in the way the cake layers are that would make a difference.
The sour cream frosting should work fine. 🙂 Sour cream and chocolate sounds good to me too!
Have you ever covered the outside of this cake with chocolate ganache? If yes what recipe do you recommend?
HI Albina, I haven’t tried it, but I think it would work well. Here is the recipe I always use when I need ganache: https://natashaskitchen.com/2014/03/26/perfect-chocolate-ganache-how-to-glaze-a-cake/
I covered the cake with chocolate ganache last time i made it and not only did it look amazing but it was delicious!
I bet it was beautiful!! If you posted a picture of it online somewhere, I’d love to see it. 🙂
How far in advance can I make the cake layers?
You can make them about 5-7 days in advance and leave them in a plastic bag at room temp. They are basically like cookies and stay good as room temp.
The recipe says I should add 1 can of milk. I live in Europe, so we use other sizes. How much is 1 can 😉
Thanks, Peter
Sorry about that. It is a 14 ounce can of sweetened condensed milk.
Does the cake have to be more cracker like or kind of cakeish… mine turned out to be more cake like.. and not sure why.. or if that’s normal
You may have just made them thinner than mine but that’s ok. Once mine cooled completely to room temperature, they were more cookie like.
Made this cake today- can’t wait till tomorrow to try it.I will have to be honest this cake was a bit fussy to make but the end of the results are amazing ❤️
It does get easier with each time you make it. 🙂 I hope you absolutely love it! 🙂
Hi, thanks for the recipe! i am trying it right now but do not understand how you roll the dough on parchment paper. The paper slips and its not working out…some tips would be appreciated 🙂
God Bless!
You might try placing the parchment paper over a wooden cutting board or thin towel or over a surface that isn’t slick like many kitchen counters.
Can I ask did you use a company to create this website or someone you know personally? It’s very professionally done? I am thinking of starting my own for Middle Eastern and Indian Recipes so wanted to know how you went about creating such a professional website?
Lidiya
We hired someone to re-design it but my husband and I built it together. This page should help you get started :): https://natashaskitchen.com/blogger-resources/
Natasha,
if this cake is made 3 nights in advance would that make the cake too soggy for the event? how much in advance would you recommend making this cake ?
thanks !
Natasha,
if this cake is made 3 nights in advance would that make the cake too soggy for the event? how much in advance would you recommend making this cake ?
thanks !
You can make the thin layers even a week in advance (keep at room temp in a plastic bag) and then frost and get the cake ready up to three days in advance and keep it chilled in the fridge. It will not be soggy. It will be very soft and yummy 🙂
have made this cake twice and everyone loved it both times…no leftover 🙁
Liya, thank you for the great review, I’m so happy to hear that everyone loved it :D.
Can I add honey to the cake batter to make it medovik?
Hi Alina, to be honest, we haven’t tried it with this cake so I’m not sure how it will affect the recipe. Have you seen my other medovik recipe that I have posted? https://natashaskitchen.com/2014/03/09/8-layer-honey-cake-recipe-medovik/
I did see the recipe but i wanted to make it chocolate also. The ingredients we’re really similar so i was just wondering. Or if i add cocoa to the medovik maybe?
You’re asking all the hard questions. ;). I haven’t tried that combination either. With baking being such a science, I’d have to experiment to see what other modifications would have to be made. If adding chocolate to the medovik recipe, you’ll have to remove some of the flour or the layers will get too tough and difficult to roll out. Without testing it myself, it’s hard to guess how much to take out, but at least 1:1 (if adding 1 Tbsp cocoa, remove 1 Tbsp flour). I hope that helps 🙂
I will stick to making the chocolate spartak then
Great choice. This is my favorite 🙂
Made this cake yesterday, came out perfect & delicious!!!
I’m so happy you loved it! thank you for the great review 🙂
Can I substitute butter with anything else?
Or make different frosting?
My Huby didn’t like butter in frosting..
To be honest I haven’t tested this recipe without the butter since it makes up a large portion of the frosting ingredients. It would have to be an experiment. Sorry I can’t be more helpful.
Dear Natasha,
I recently found you blog and I am sooooo thrill I did. Thank heavens!! and thank YOU for sharing such wonderful recipes, priceless!
Any way, I was wondering if this cake gets better (and softer) as it seats in the fridge for a day or so? On way or another I am making it next week 🙂 so I will be in touch!
Best on your pregnancy!
Annie
Thank you Annie, this type of cake does gets better and softer after being in the fridge for at least a day :). Let me know how it turns out.
That was a workout lol !!.. I had such a hard time rolling out the layers, they weren’t sticky but just hard to roll when the parchment paper is moving around . I ended up with 7 layers, no scrapes, and I was actually microwaving the dough to soften it..
What can I use to decorate it? Maybe some crushed graham crackers? Or… ? :))
Yes, crushed graham crackers would work perfectly! You can also add shaved chocolate if you wish, but graham crackers are the easiest and will taste great! 🙂 I wish there was an easier way without the parchment paper sliding around. My mom has amazing non-stick counters and it works for her to just roll it right onto the countertop, but mine are granite tile so I found parchment paper to be the easiest without tearing during transfer.
Hello Natasha:) Alot of the cakes on your website need cream cheese, (i love cream cheese) but i live in Ukraine and its SO expensive here 🙁 is there another ingridient that i can use instead of cream cheese?
The only thing I can think of that comes close is mascarpone cheese, but that is more expensive here in the states.
Thanx Natasha for your awesome recipes 😉
I use ur website a lot and I love it 😉
Will make spartak for New Years Eve 😉
Thank you so much.
That is a great choice for New Years! 🙂 Thank you so much for your sweet comment 🙂
Perfect recipe :)… And ur instructions are just too perfect.. Nothing can go wrong wid dis
Thank you so much Salma 🙂
So, I made this wonderful cake and took it to my event today, and it was very delicious! It disappeared very fast! Will def be making this cake again 🙂
Thank you Natasha!!
I’m so happy you loved it! Thank you so much for reporting back and for the great review! 🙂
Hi!
do you know if I can do the stiming part #4 in the microwave and for how long?, would it be the same like on the stove?
and if I will be using 10″ pan how many layers should I expect??
if microwave is not an option then another question,should the stiming bowl touch the water?
sorry for all this questions I just never did stiming dough before, want to try this cake, but kind of scared of step4
thankyou so much!!
I definitely wouldn’t risk microwaving it. You will curdle it and it will heat unevenly. The bowl should be above the water and not touching it. Did you get a chance to watch the video for this cake? You will probably find it helpful if you’re nervous about that part :).
This recipe did not work out for me at all! I’ll stick to my moms recipe of spartak.
What step didn’t work out? Did you have a chance to watch the video to see if anything was done differently?
HI Natasha, i really enjoy making this cake it’s easy to make & i really liked your recipe better than the one i have. i tried both recipes & my husband said that your recipe is the best. so keep it up girl. love making things from your web sit. God bless you & give u strength through your pregnancy. Do u know who ur having?
Thank you so much Olga. What a sweet comment :). God bless you too! The pregnancy is going well. The second trimester is definitely a relief ;). I will find out this week; so excited!!!
Thank you for this recipe! Just finished baking and absolutely loved the dough, it was so much easier to roll out compared to other recipes that I have tried.
Thank you for the great review Natasha and you are very welcome :).
Made this cake today gota be honest kinda wish it was more chocloty and I only got 6 layers
Any more chocolate and I think the layers would be too tough to roll out. You might try using a chocolate cream to make it more chocolatey. To get 7 layers, you really have to roll it out super thin, but even with 6 layers, it should work just fine 🙂
Hi Natasha,
I want to make this cake ahead of time and freeze it for a week in the freezer. Is that possible?
Do you know if it will be the same after I defrost it.
Thank you
To be honest, I haven’t tried to freeze the entire made cake. The only thing we’ve done to prep in advance is to make the cake layers up to a week in advance and leave them at room temperature (they basically turn into cookies as they sit), then frost the night before your event and it’s ready to go the next day. The cake layers are the most time consuming so that definitely helps to do it in advance. Without trying to freeze it, I can’t really recommend it. Maybe someone else has tried?
Could you please review the Chocolate Spartak recipe? Not sure in which step to incorporate the powdered sugar.. Thanks!
It’s in step 3 of the section: How to make cream/frosting. 🙂
Got it! I went off the printable instructions and they don’t list that in step 3… I appreciate you replying 🙂 Cake turned out yummy!
Oh how weird. Thanks so much for letting me know! 🙂
Hey Natasha,
Im planning on making this cake for this weekend:) I did want to ask though, what if I just use cool whip instead of heavy whipping cream? Is there a reason you usually use heavy whipping cream? Im always afraid of over beating it so dont like to use it!
Hi Snow,
Great news! The answer is yes! My mom makes her cream that way and the original spartak recipe has cool whip listed so just follow that one :). I use heavy whipping cream only because it’s a more natural/healthy option (no chemicals), but I’m not against cool whip. Its necessary for some of my recipes so I do have an appreciation for it 🙂
Awesome! Thanks so much! I just finished rolling out and baking 13 layers of this cake but it will be so worth it this weekend!
This looks delicious, your recipes are the best, and thank you for sharing them with us, I do have one question what kind of cream cheese did you use? Was it Philadelphia
Thank you
Hi Seli! I hope you love this recipe. We normally use either Philadelphia or the Costco brand cream cheese.
hi natasha.. this recipe is so interesting and i wana try it.. but i feel its good if u give us a video tutorial on this!! :p
thanks,
shahina
Hi Natasha, I just finished making the cake…layers are good but the cream was watery:(( how thick is the cream? Hope it will taste good tomorrow.
The cream should be thick enough to stay on the cake. It’s not a very thick cream because the layers will absorb the moisture. A thicker frosting doesn’t work as well. Did you use all of the same ingredients, like HEAVY whipping cream rather than regular whipping cream. I hope that helps! 🙂
Hi Natasha. Is it fine to use 30% whipping creme for the frosting?
Tanya, that should work fine, just make sure that your bowl, whisk and creme are chilled before using them.
Hi Natasha:) I am a visual learner and I wish you could do a video of this cake. I really love this cake and I want to make it for my daughter…When you have time please make a video :)) really appreciate it.
This is one of those cakes that I agree; it would be nice to have a video. Hopefully when my pregnancy symptoms ease up a little, I’ll have a little more time 🙂
Oh congratulations:))) you have a beautiful sun and a beautiful family:) wishing you a safe and easy delivery and a healthy baby.
I made this cake for my son’s birthday,except on top i put chocolate paste and it was so delicious, and the whole family loved it. Totally a keeper, thank you for sharing, I always wanted to make, and I asked people around, and for some reason it was hard for them to explain, they said they have to show it to me in order to understand, now I am so thankful for your blog, I don’t even need to ask. Keep up the gorgeous work you do for all of us. Happy Pregnancy:-))
Thank you so much for your sweet and thoughtful comment! I’m so happy to hear that the cake was a success for you and you finally found the recipe you were looking for 🙂 That’s awesome!
Hi Natasha,
I was wandering if i can use sour cream instead of butter for the Spartak cream?
Thank you
If you’re looking for a good sour cream frosting, you should try the frosting on my honey cake: https://natashaskitchen.com/2014/03/09/8-layer-honey-cake-recipe-medovik/ Hope that helps 🙂
Natasha,
I made this cake once based on your recepie and it turned out soooooo good (of course dear husband helped) in fact, it was so good I am thinking of makijg it for Easter and my hubbys birthday. Do you think I can make korji ahead of time like 4 dayd ahead? I tried to look at comments but couldnt see if someone posted similar question. Sorry if this is a repeater.
Thank you
No problem 🙂 You can make the layers ahead of time. Let them cool completely then just store them in a plastic grocery bag at room temp. Keep them dry and they’ll be just fine.
Hi Natasha
I just wanted to know if I can use sour cream instead of butter for the cream?
I don’t know how the frosting would blend with sour cream. I don’t think it would be firm enough, but I haven’t tested it to be sure. Sorry, I wish I had a great answer for that.
Wonderful cake!!! I am making like the 6th cake by now…although every single time I run into the same issues. Natasha, maybe you could show me where my problem lies? I usually make the recipe in double portions (freeze one) but, other than that I follow the recipe exactly. Anyway, once I add the hot liquid into the flour mixture it stays very sticky and never turns into the “ball of flour” like yours does. I actually end up adding up to twice the flour after that point and even then it’s very hard to work with so I am literally throwing on the flour to make it rollable and pliable. I use King Arthur’s unbleached all purpose flour. Could it be that the milk mixture isn’t hot enough (since I make double portions should I be cooking it longer?) But then again, I have made single portions with very similar results…hmm…any insight would help!! By the way, the last time I made this I ended up making 26 layers since I ended up adding all that extra flour!! Lol
With a double portion, it takes nearly twice as long; at least that was the experience I had when I did it. It takes much longer to heat a double portion over steam. 26 layers? Wow! That was from a double portion, right? 😉
How was the taste of the defrosted cake? I am thinking og freezing one but so douthing it.
I haven’t tried freezing it so can’t really recommend it.
Hi Natasha!
I made this cake earlier this afternoon and it’s currently chilling in the fridge. I have a couple questions: In step #3, after I added the butter, warm milk, and baking soda, it says that after beating it on medium/high for 3 minutes, it will be smooth. However, my mixture wasn’t smooth at all, it became sort of “cottage cheese” consistency, kinda curdled up pieces. I got frustrated & figured I did something wrong (aka heated the milk too much?), so I threw it all out and re-mixed with barely-warm milk, but it became that same consistency again.
Well, this time I figured to go ahead and hold it over the boiling water… well, during those 10 minutes, the mixture smoothed out and became completely smooth and all those “curdled up pieces” were gone.
Is that supposed to be like that? I don’t know. But after that, everything was going really well. I got 6 layers. And I put the “scraps” into my mini-food processor and pulsed and the crumbs were perfect. My husband can’t wait to eat the cake. Thank you!
I’m so glad you re-tried it. I hope you and your hubby both loved it! Mine kinda looked like a very liquidy cottage cheese too. Did your’s look like what is in the picture just before step #4?
Yes, that picture is the one that motivated me to not quit LOL. Because while the mixture looks smooth, I can see the sides of the bowl are kinda curdled up, so I figured yours must have been that way too (maybe?) haha. I can’t wait to try it tonight!
Let me know how it turns out :).
Natasha, it’s fantastic! I actually accidentally forgot the 1.5 tbsp of powdered sugar, but it’s okay without it. Love love it! Great cake! Thank you 🙂
You know it’s good when you leave out an ingredient and it still turns out good 🙂 I’m so glad you loved it!
Hello hatasha I made this chocolate spartak three times and everything turns out except when I mix the flour into the liquid i mix and then u say it has to stand for 20 min for it to cool and the dough gets harden well after 20 min its still running so i have to add more flour and then it’s not running any more any advice what I am doing wrong
Kristina, what kind of flour are you using? You might just need a little more flour.
Made the cake last weekend and it turned out great, everyone loved it! I used silicon baking mats (DeMarle Silpat) instead of parchment paper to reduce waste. Thanks very much for the recipe!
I think I need I invest in a good set if silicone mats. Thanks for the tip!
Made this cake last night and it was delicious! Thank you so much for the recipie:)
Fantastic! I’m so happy you enjoyed it.
I tried to make it but my dough turned out really sticky. I added flower still too sticky
What kind of flour did you use? Was it Canadian or all purpose flour?