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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. 🙂
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Loads of Love (and cake),
-Natasha
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?
Thank you Oksana. My cutting board is by John Boos and you can get it right here :).
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!! 🙂
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! 🙂
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 🙂
Oh goodness me. Thank you!! I made a little note in the video to fix my blooper :).
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!
It sure does and thank you Thalia! 🙂 I love that it reminds you of your Russian grandma 🙂 That’s so sweet.
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 🙂
I hope you LOVE it!! Thank you Allie 🙂 The cake stand is from Cost Plus World Market.
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 🙂 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.
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 🙂
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!!
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! 🙂
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
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!
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.
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! 🙂
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!
That is so true that this is kids favorite cake. After watching your video I was so ready to have a piece with you! 😉
That would have been so fun to share a slice with you! 🙂
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 🙂
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.
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.
I love love LOOOOVE this recipe! Incredible!!
Thank you Kate :), it was the first dessert to disappear at the party.
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;)
Thank you so much for your great feedback; it’s so encouraging! I’m so happy to hear that you’re enjoying the blog 🙂
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? 😉
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. 🙂 Thanks Ana!
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. 😉 Thanks for doing a video–I look forward to making this!..and your baby bump is adorable! <3
Thanks so much Olviya 🙂 I remember those days of getting up at night. I’m getting myself right back into that soon! 🙂
Natasha- You are the best!!!
Awww thanks, so are you Nadia 🙂
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… 😉 Thank you
That is a dilema! 🙂 Thanks so much Ruti 🙂
Natasha, you are so cute! 🙂 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!
I’m so happy I’ve inspired you 🙂 Thanks Luba for your feedback. It means alot to me 🙂
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 😀 You & your mom are wonderful for sharing this fantastic recipe with the rest of us, it’s THE cake!!
I’m so happy to hear that it’s become a favorite in your home :). Seriously, I’m all smiles. 🙂 Thanks Julia for such a sweet review.
Natasha thank you for the video, I’ve always wanted to make this cake.
Hi Elza! I hope you absolutely love it 🙂