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Chocolate Spartak Cake (Video Tutorial)

Chocolate Spartak Cake (Video Tutorial) from @natashaskitchen

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’sΒ 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. πŸ™‚

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Loads of Love (and cake),
-Natasha

Chocolate Spartak Cake (Video Tutorial) from @natashaskitchen

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natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • 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 β€œthe 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 β€œif 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

  • Ulyana
    March 31, 2018

    Hello- I’ve made this cake in the past and it was amazing!! My first time didn’t turn out- the dough was soooo sticky and I was thinking I probably mixed too hard when adding the flour (it looked like in the video that you more folded in the flour mixture rather than mixed) so I tried that and it came out perfect!
    So this time I was like oh I know what I’m doing. But the dough came out super sticky again! I literally cannot roll it- no matter the amount of flour I coat it in.. the only thing I can think of that I did wrong is that I doubled the recipe, but didn’t keep the wet ingredients over the steam bath more than 10 mins- do you think maybe that’s what caused this? (And yes I mixed the flour mixture in right away) I’m so sad- I love this cake and really wanted it for easter :((( do you have any tips for if this happens in the future? What I can do with the dough? I hope it doesn’t happen again though! Reply

    • Natasha
      natashaskitchen
      April 1, 2018

      Hi Ulyana, when I double the recipe, I keep it over the steam twice as long since it takes quite a bit longer for it to reach the proper temperature over steam. I hope that helps for the future and happy Easter!! πŸ™‚ Reply

  • Sandra
    March 27, 2018

    Hi Natasha,
    Years ago (about 30)I was a Chef in my families restaurant (trained by Mama and Nona) being of Italian descent that’s what we focused on with some American staples for breakfast and lunch. Since retiring from my job as I started cooking more and I really wanted to try my hand at other types of foods and You have been a Godsend of knowledge. Food has certainly changed massively in that time and I felt like a fish out of water now with your help I am finding it wonderfully exciting with each new recipe I conquer. Thank You so much for your instructions they are clear and and well written I have yet to have a failure when pick anything from your Blog to tackle Reply

    • Natasha's Kitchen
      March 27, 2018

      You’re welcome Sandra! I’m glad to hear how helpful the recipes are for you. Thanks for following and sharing your thoughtful review! Reply

  • Mai
    January 30, 2018

    Hi Natasha,

    Is it okay to use Puff pastry sheet for this kind of cake.

    Appreciate your reply.

    -mai Reply

    • Natasha
      natashaskitchen
      January 30, 2018

      Hi Mai, I have never tried this particular cake with puff pastry so I’m just not sure how or if it would work. Reply

  • Chhavi
    September 18, 2017

    Hi Natasha….can I skip egg in this recipe? Reply

    • Natasha
      natashaskitchen
      September 18, 2017

      Hi Chhavi, I have never tried omitting the egg but I do think it is important for the dough to form and bake properly. Reply

  • Irina
    November 10, 2016

    Natasha, Thank you so much for your delicious recipes! I honestly do not know how my cooking skills would be if I did not use your recipes all the time. You do not get enough credit for how much you have helped young married ladies πŸ™‚ My friends/family always discuss your delicious recipes and how awesome you are in our get togethers. Thank you for a perfect no fail spartak cake that everyone always compliments me on! God bless you! Reply

    • Natasha
      natashaskitchen
      November 10, 2016

      Irina, thank you for such a sweet review and compliments 😬. I’m so glad to hear that our site is a blessing to you and your family. Reply

  • Mariya
    October 3, 2016

    Dear Natasha! Thank you so much for your recepies, I have you channel in my bookmarks in the browser!!! I really want to cook this cake for my husbands birthday, but I live in Sweden and need all measurements in grams or milliliters? Can you message that to me, because I really do not want to screw up with converting cups to grams and so on? Thank you again!!! Reply

    • Natasha
      natashaskitchen
      October 3, 2016

      Hi Mariya, unfortunately without re-making this cake and weighing all of the ingredients, I can’t give you those exact amounts. I would recommend checking conversion resources online. Sorry, I know that’s not super helpful. Reply

      • Mariya
        October 9, 2016

        thanks! I will try to do that( Reply

  • Katya
    August 29, 2016

    Hi Natasha. I am in the process of making this fabulous cake ( made korzhi tonight). I was wondering if I add more cream cheese (double) to the frosting, will it ruin it? (i tried your mom’s classic spartak, and wished the krem had a little more kislinka to it…
    Thank you for your wonderful blog. i look forward to each new recipe you post. Reply

    • Natasha
      natashaskitchen
      August 30, 2016

      Hi Katya, I would probably start by using 1 1/2 times the amount of cream cheese (1 1/2 packages or 12 oz) to be on the safe side. Thank you for your sweet and encouraging comment πŸ™‚ Reply

  • Marina
    February 11, 2016

    Natasha do you have a recipe of crepes (nalisniki)? Reply

  • Tina
    February 11, 2016

    What brand unsweetened cocoa powder did you use? Reply

    • Natasha
      natashaskitchen
      February 11, 2016

      I use either Hershey’s or this Saco one: http://amzn.to/1KJJjDq. I love the dutch process cocoa or dark but any cocoa will work really. πŸ™‚ Reply

  • Dasha
    January 23, 2016

    Cake was so good! I messed up dough preparation and had a hard time rolling out layers but it was entirely my fault. Frosting was delicious. I made half of the frosting recipe and did not frost the sides. It still looked very pretty and was gone in a day! Reply

    • Natasha
      natashaskitchen
      January 23, 2016

      I’m so glad it worked out. Thanks Dasha πŸ™‚ Reply

  • alina
    December 23, 2015

    how much milk did u add? Reply

  • Don
    October 14, 2015

    I want to marry you Natasha! Reply

    • Natasha
      natashaskitchen
      October 14, 2015

      Hold the phone! lol. My husband already has that covered. Reply

  • Vera
    October 6, 2015

    Absolutely LOVE how your smile after you finish each sentence. πŸ™‚ Thank you Reply

    • Natasha
      natashaskitchen
      October 6, 2015

      Thank you Vera for the sweet comment :D. Reply

  • Natalya
    September 5, 2015

    This cake was a lot of work and on initial taste test I was slightly disappointed. We had it for a birthday dinner about 20 hrs after making. However, the next day it was fabulous! I would highly recommend waiting at least 30+ hrs and then it’s worth the effort! Reply

    • Natasha
      natashaskitchen
      September 5, 2015

      It’s definitely important to let it sit overnight for the cream to soften the layers. Sometimes it will set faster if you leave it at room temp for awhile before refrigerating. Reply

  • Natasha P
    June 5, 2015

    Natasha thank you for this receipe, this cake is my family favorit. It’s so yammy. Reply

    • Natasha
      natashaskitchen
      June 5, 2015

      I’m so happy to hear that. It’s our family favorite too πŸ™‚ Reply

  • Oksana
    February 25, 2015

    I DID IT!!!!!!! I have been thinking about this cake since you posted it. You may wonder why it took me so long?:) I hated doing very thin layered cake since I was a teenager. But I decided that I have to overcome my dislikes and …oh my, it turned out so very DELICIOUS!!! It worth our time and efforts. YUMMY!!! (P.S Dont count calories:)) Reply

    • Natasha
      natashaskitchen
      February 25, 2015

      Awesome!!! I’m totally excited with you :). Ha ha, definitely don’t count calories ;). Reply

  • Liza
    February 5, 2015

    Made this cake for my husband’s Birthday, tasted great!
    Counted calories in frosting alone 4,770 , whole tort all together about 6,000 calories…ouch Reply

    • Natasha
      natashaskitchen
      February 5, 2015

      That’s why I don’t add nutrition facts for desserts – it would ruin dessert for me :). Everything in moderation :). Happy Birthday to your husband! Reply

  • Vika
    November 25, 2014

    I want to start with saying that at first I was a little hesitant to make this cake, but after watching this video tutorial, you made me feel like I could do it. πŸ™‚ So when I started to roll out my dough, it wasn’t so pretty and I was thinking ” uh-oh, this is not going to work”, but I kept at it and each cookie came out better than the previous one. I also only had 10″ round, which was too big, so I used an 8″ plate instead. At the end I still had 7 layers and it looks great! Can’t wait to try it tomorrow at the event I’m taking it to πŸ™‚
    Big thanks to your mom for this recipe, and thank you Natasha for describing the process so well! Reply

    • Natasha
      natashaskitchen
      November 25, 2014

      I’m so happy you kept at it! πŸ™‚ I hope you and all of your event guests absolutely love it! Reply

  • Inna
    November 13, 2014

    Natasha that cake looks delicious! i definately want to try it!!! but I just wanted to tell you that you look so beautiful when pregnant!! Wow!! so never be afraid to gain a couple pounds! πŸ™‚ you look gorgeous like that!! πŸ™‚ Reply

    • Natasha
      natashaskitchen
      November 13, 2014

      Inna you’re so sweet πŸ™‚ Thank you so much! πŸ™‚ Reply

  • Julie
    November 6, 2014

    Made this today Delicious! It was super tall I had 9 layers. Loved it! Reply

    • Natasha
      natashaskitchen
      November 6, 2014

      Wow! You got 9 layers?! Way to go! πŸ™‚ Reply

  • Oksana
    November 6, 2014

    Hi. Loved the video. I do have a question about your nice large cutting board you’re using. Where can I get one of those? Reply

    • Natasha
      natashaskitchen
      November 6, 2014

      Thank you Oksana. My cutting board is by John Boos and you can get it right here :). Reply

  • D Razinkova
    November 6, 2014

    Thanks for the great video. I made a double batch of your mother’s version and they turned out great. Instead of cutting out circles, I ended up putting a lump of dough onto parchment paper and rolling it out into a 13 x 18 square (the size of a regular baking sheet). I then slipped the baking sheet upside down and pulled the rolled dough with the parchment onto the bottom of the sheet. I baked it accordingly. After pulling the parchment + baked layer onto a cooling rack, I let it cool slightly and sliced it into 2 even parts with a pizza slicer. I then then removed the parchment to reuse the other side. I got 10 layers measuring 13 x 9 inches. (I’m sure I could have gotten more but I didn’t roll them extremely thin.) 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!

    -Thought I would share that freezing works great and also my lazy version since the rectangular cake tastes just as great as the circular versions!! πŸ™‚ Reply

    • Natasha
      natashaskitchen
      November 6, 2014

      Thank you so much for the great tips! I love that you were able to make it a rectangular cake. It must have been faster to bake it that way. It’s also great to know that the layers are freezer friendly. Thanks for sharing! πŸ™‚ Reply

  • Marina
    October 31, 2014

    Thanks so much for the amazing recipe! I and the bump loved it! Just wanted to point out that when you were introducing the ingredients, you were pointing at the 1/3 cup of milk and calling it the sugar. Lol, I almost put more sugar until I realized that there’s already a cup in there. Just a little error πŸ™‚ Reply

    • Natasha
      natashaskitchen
      October 31, 2014

      Oh goodness me. Thank you!! I made a little note in the video to fix my blooper :). Reply

  • October 24, 2014

    This spartak cake reminds me of a cake my Russian grandmother used to make. I definitely am inspired to try out the recipe.. not only does it look delicious but I can imagine it tastes even better! Reply

    • Natasha
      natashaskitchen
      October 25, 2014

      It sure does and thank you Thalia! πŸ™‚ I love that it reminds you of your Russian grandma πŸ™‚ That’s so sweet. Reply

  • Allie
    October 23, 2014

    I love your white cake stand. Can you please share where it is from? Made the cake today for the first time, can’t wait to try it out. Thanks for the step by step video instructions πŸ™‚ Reply

    • Natasha
      natashaskitchen
      October 23, 2014

      I hope you LOVE it!! Thank you Allie πŸ™‚ The cake stand is from Cost Plus World Market. Reply

  • Katie L.
    October 19, 2014

    Natasha thank you so much for sharing this recipe. Made it last night for family get together and it was disappearing in a blink of an eye lol.
    For the frosting part it turned out Curdy and I’ve seen that happened before when my mom started using butter and condensed milk kremi so we figured a trick then first you beat softened butter for few minutes and then slowly add condensed milk and it turns out a nice texture. So I redid mine that way I was sure that its gonna be nice and not ruin the cake. :))))
    Thank You soo much πŸ™‚ and ur right abt those cravings once I looked at ur video I was like I guess my baby wants a spartak cake too lol. Reply

    • Natasha
      natashaskitchen
      October 19, 2014

      Congrats on your pregnancy Katie! I’m so glad you enjoyed the cake. I’ll have to try your tip about slowly adding the condensed milk. Thanks so much for sharing! I noticed its smoother when you use cool whip, but I’m not a huge fan of cool whip and in the end the cake gets covered with crumbs so it’s not the end of the world if it isn’t perfectly smooth. I hope you’re having a nice pregnancy! God bless you dear πŸ™‚ Reply

  • Yana
    October 18, 2014

    Natasha-
    Thank you for yet another delicious recipe!!! I did do mine a bit different instead of regular milk I used dry milk since I didn’t realize i didn’t have any at home and didn’t want to run to the grocery store bc I just put my son to sleep.. When I reached the milk I knew I had a problem.. Luckily I had the dry milk and it still turned out ahh-mazing!!  Reply

    • Natasha
      natashaskitchen
      October 18, 2014

      That’s awesome to know that it works with dry milk! Thanks so much for sharing that and I’m so excited that you enjoyed the cake! πŸ™‚ Reply

  • Mariana
    October 18, 2014

    I have made the dough, but it is not hardening enough for it to be rolled out. At this point is it pretty much cooled (not warm to the touch anymore), but still too runny to roll. Should I add more flour? It is pretty much ruined at this point?

    Thanks! Mariana Reply

    • Natasha
      natashaskitchen
      October 18, 2014

      You can add more flour. 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

  • Natasha
    October 16, 2014

    I made the layers and cream but I haven’t assembled the cake yet– because the cream was way too sweet for my taste buds. So I might use another recipe for the cream. Natasha, did your cream look a bit curdy? I can’t seethat in the video but I’m just not sure if it’s normal. The layers turned out great and I got eight layers plus scraps so I am happy about that. Reply

    • Natasha
      natashaskitchen
      October 16, 2014

      It wasn’t curdy but it wasn’t smooth like whipped cream either. It’s a little smoother if you use cool whip instead of whipped cream but it really doesn’t matter in this recipe since you cover the cake with crumbs. Did you give the frosting a try in the cake? It doesn’t taste too sweet once the layers have had a chance to absorb some of the cream and soften. Since the frosting is sweetened primarily with 1 can of condensed milk, I suppose you could just use a little less condensed milk. I hope you love the end result! πŸ™‚ Reply

      • Natasha
        October 16, 2014

        Wow that was a fast response! Thank you dear for responding. I was writing you and my computer had a glitch so I’m not sure if you got my second text. Anyhow my dear husband just got back from the store with more ingredients for the cream. I just could not give up! I put way to much time into this. I did heat up the cream cheese in the microwave but it wasn’t hot so maybe that made a weird reaction once I added the wipped cream. I am telling you… Baking is science!! Will try the cream again in the morning. This time with 1/2 the condensed milk and I will let the cream cheese thaw at room temperature. This is what I get for cheating. Thank you dear for all you do. Goodnight! Reply

  • That is so true that this is kids favorite cake. After watching your video I was so ready to have a piece with you! πŸ˜‰ Reply

    • Natasha
      natashaskitchen
      October 16, 2014

      That would have been so fun to share a slice with you! πŸ™‚ Reply

  • David
    October 16, 2014

    Natasha, first of, thank you for sharing with all of your recipes. Awesome jobs on the photography, if your the one taking them, you are one talented girl πŸ™‚
    My only question to you, in america we always use Baking Powder, I know multiple of your dessert receipe you called for Baking Soda, do you really use the actual baking soda? doesn’t it give it a weird soda taste in your cakes? do you (gasish with vinegar or no?

    Thanks. Reply

    • Natasha
      natashaskitchen
      October 16, 2014

      Thank you and yes I take the majority of the pictures on the blog and my husband is our photo editor; he does a wonderful job! In some cakes I do add vinegar to activate the baking soda but this one does not require it. I will always say if baking soda needs to be activated with vinegar (sometimes another ingredient will activate it such as buttermilk). This cake has no baking soda taste to it. It’s my understanding that baking powder should be used in cakes that are baked right away, which this is not one of those cakes. It does cause the dough to rise slightly in the oven – actually the paper thin layers grow at least double in thickness with the help of the baking soda. I use both baking soda and powder in different recipes. It seems like soda is more commonly used in Russian/Ukrainian baking. Reply

  • October 16, 2014

    I love love LOOOOVE this recipe! Incredible!! Reply

    • Natasha
      natashaskitchen
      October 16, 2014

      Thank you Kate :), it was the first dessert to disappear at the party. Reply

  • Kristina
    October 16, 2014

    Oh! That looks sooooo yummy! That’s what I’m baking next week:).
    Natasha thank you so much for a great recipe.
    I’ve tried a lot of recipes from your site, and love them;) Reply

    • Natasha
      natashaskitchen
      October 16, 2014

      Thank you so much for your great feedback; it’s so encouraging! I’m so happy to hear that you’re enjoying the blog πŸ™‚ Reply

  • Ana
    October 15, 2014

    Ah. This is my favorite cake too. Enjoyed the video. You look gorgeous!! Do you mind if I ask where you got that cute purple lace tee? πŸ˜‰ Reply

    • Natasha
      natashaskitchen
      October 15, 2014

      I purchased it at Nordstrom rack a couple years ago on a trip to Sacramento :). I bought a white one too because I liked it so much. Thankfully its really really long so it works well as a maternity shirt. πŸ™‚ Thanks Ana! Reply

  • October 15, 2014

    I watched this video in the middle of the night while feeding my son, and it made me want to head into the kitchen right away. πŸ˜‰ Thanks for doing a video–I look forward to making this!..and your baby bump is adorable! <3 Reply

    • Natasha
      natashaskitchen
      October 15, 2014

      Thanks so much Olviya πŸ™‚ I remember those days of getting up at night. I’m getting myself right back into that soon! πŸ™‚ Reply

  • Nadia
    October 15, 2014

    Natasha- You are the best!!!  Reply

    • Natasha
      natashaskitchen
      October 15, 2014

      Awww thanks, so are you Nadia πŸ™‚ Reply

  • Ruti
    October 15, 2014

    Natasha, this looks so good! Like everything you do! The only problem is that I’d like to read your recipes all day long!!!! And then do them, of course… πŸ˜‰ Thank you Reply

    • Natasha
      natashaskitchen
      October 15, 2014

      That is a dilema! πŸ™‚ Thanks so much Ruti πŸ™‚ Reply

  • Luba
    October 15, 2014

    Natasha, you are so cute! πŸ™‚ Thanks for this wonderful video, I’ve always wanted to try this cake but never quite made time for it. Your video is an inspiration, though! I will definitely be making it either this weekend or next. Thanks! Reply

    • Natasha
      natashaskitchen
      October 15, 2014

      I’m so happy I’ve inspired you πŸ™‚ Thanks Luba for your feedback. It means alot to me πŸ™‚ Reply

  • Julia
    October 15, 2014

    This has become *our* family favorite cake as well. My kids eat it like there’s no tomorrow! I’ve made it 3-4 times already πŸ˜€ You & your mom are wonderful for sharing this fantastic recipe with the rest of us, it’s THE cake!! Reply

    • Natasha
      natashaskitchen
      October 15, 2014

      I’m so happy to hear that it’s become a favorite in your home :). Seriously, I’m all smiles. πŸ™‚ Thanks Julia for such a sweet review. Reply

  • October 14, 2014

    Natasha thank you for the video, I’ve always wanted to make this cake. Reply

    • Natasha
      natashaskitchen
      October 15, 2014

      Hi Elza! I hope you absolutely love it πŸ™‚ Reply

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