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Chocolate Spartak Cake (Video Tutorial)

    Chocolate Spartak Cake (Video Tutorial) from @natashaskitchen

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    This chocolate spartak cake is probably the most requested video tutorial on my blog. It also happens to be my favorite cake – and my son’s favorite! I learned from the best; Mama :). Actually Mom’s classic version is vanilla. A couple tiny tweaks and it became chocolate.

    This is a soft 7-layer cake (it’s known to some as napoleon cake) and it’s always a favorite at parties; definitely a holiday worthy dessert! I hope you enjoy watching this video as much as I enjoyed making it. I also hope you feel inspired to make it yourself.

    Watch How To Make Chocolate Spartak Cake:

    CLICK HERE TO PRINT the recipe. 🙂

    If you haven’t already subscribed to my YouTube channel, be sure to click here and sign up (risk free! – duh, it’s just a youtube subscription). Wait, it’s not JUST a youtube subscription – it’s THE youtube subscription and you’ll be the first to see my videos! Have I convinced you yet? I love that so many of you (4,707 of my pals) have already subscribed. Thank YOU! It’s so encouraging and just makes me want to post more videos for y’all.

    Loads of Love (and cake),
    -Natasha

    Chocolate Spartak Cake (Video Tutorial) from @natashaskitchen

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    Natasha Kravchuk

    Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

    Read more posts by Natasha

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    Comments

    • Ilona Klassen
      November 20, 2023

      One of the best recipes I’ve tried!
      To get even thinner cake layers, right after getting them out of the oven I rolled over them a few times with a rolling pin

      Reply

      • Natashas Kitchen
        November 20, 2023

        Thank you so much for sharing that with me.

        Reply

    • Nicole
      June 22, 2022

      Can I make this cake 3 days in advance and just let it be in my fridge?

      Reply

      • Natashas Kitchen
        June 22, 2022

        Hi Nicole, I haven’t maxed out the timing, but it should be ok to leave the layers along at room temperature for 3-5 days in a low humidity area. If you want to make the full cake ahead, I imagine it will be great 24-48 hours out, but I haven’t tried keeping it for longer than that. I hope this helps.

        Reply

    • Sarina
      February 12, 2021

      Can you use a hand mixer? Seems a silly question but I am not one for the kitchen 😁

      Reply

      • Natashas Kitchen
        February 13, 2021

        Hi Sarina, that may work. If you experiment, I would love to know how you like that.

        Reply

    • Maryna
      December 10, 2019

      Hi Natasha, how many layers do you get from this amount of the dough? Did I count 7?

      Reply

    • Amaraa
      April 23, 2019

      I made this cake (2 of them) for my son’s birthday party. The cake was divine. Everyone, most importantly my boy enjoyed it very much. Definitely making this cake again and again. Thank you for sharing all your delicious recipes.

      Reply

      • Natashas Kitchen
        April 23, 2019

        That’s so great! Isn’t it the best when kids eat what we parents make! Thank you for sharing that with me.

        Reply

    • Andrea
      January 3, 2019

      Natasha, thank you SO much! I am married to a Ukrainian man who is constantly asking for Napoleon cake…. his mama makes “the best” of course…he’s a good son!!
      But I always wondered why a person couldn’t do it in chocolate…Now you’ve given the recipe for it! Next time I have time, I’m going to surprise him!!!
      Stay well and blessed!!!

      Reply

      • Natashas Kitchen
        January 4, 2019

        I’m so happy you discovered our blog and the recipe for that! I hope you all enjoy this cake!

        Reply

    • Darina
      December 28, 2018

      Hey Natasha, could you keep the layers in plastic wrap (in a cool room)? And for how long?

      Reply

      • Natasha
        December 28, 2018

        Hi Darina, I haven’t maxed out the timing but it should be ok at room temperature for 3-5 days in a low humidity area.

        Reply

    • Julie
      July 13, 2018

      Thank you so much! This helps a lot!😘

      Reply

      • Natashas Kitchen
        July 13, 2018

        You’re so welcome, Julie!

        Reply

    • Julie
      July 11, 2018

      Hello Natasha! Have you frozen the unfrosted cake sheets of this cake? If so what are the tips? Thanks so much!

      Reply

      • Natashas Kitchen
        July 11, 2018

        Hi Julie. I haven’t tried this myself but here is what one of our readers says about storing the cake layers “I put paper towels between each layer and then plastic wrapped the whole stack. These went into the freezer. Later (3 weeks), I let them come to room temp and then iced them with the cream. This cake is wonderful!”

        Reply

    • Ryna
      June 20, 2018

      Natasha,
      I never knew this recipe before and when I tried yours it became my “if you want to impress” go to cake! I can’t thank you enough for this recipe! The most delish cake of all. <3

      PS. Lots of your other recipes are also super yummy!

      Ryna

      Reply

      • Natashas Kitchen
        June 20, 2018

        Wow! I’m so inspired reading your review. Thank you, Ryna!

        Reply

    • Alyssa P
      June 9, 2018

      So, I am in the process of rolling out my first circle, I have been working on it for awhile. I am going crazy with the flour and the dough is still sticking to my wooden roller. Do you think there is an error when I made the dough? Should I let it sit longer? Please let me know what you recommend to overcome this. Thank you. I love your recipes and videos!

      Reply

      • Natashas Kitchen
        June 9, 2018

        Hi Alyssa. You can add more flour to help the process. What kind of flour did you use? Also, when you measured flour, did you use a dry ingredients measuring cup rather than a liquid one? That can alter your flour measure. You can still add small amounts of flour and then generously dust the parchment paper and top of the dough before rolling so it doesn’t stick to the pin. If it starts sticking, you can sprinkle with more flour. I wish I had seen your comment a little sooner. I hope everything worked out

        Reply

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