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Mom’s Spartak Cake Recipe

The classic Spartak cake is absolutely worth making! It is a family favorite layer cake recipe that has been handed down through generations. Fantastic!

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This Spartak cake is pure awesomeness! Really! You can make the spartak cake layers up to a week early. I love that; especially when you are cooking up a storm for an event. Wouldn’t it be pure awesomeness (I already said that) if your dessert was already done and it gets better with age, just like a good cheese; except it should sit closer to 10 hours, not 10 months or it may grow a mowhawk.

This recipe for Spartak Cake is brought to you by my Mama; the woman whose taste in food I inherited. Mom uses 3 springform pans so she is working on a layer while the other two are baking; efficiency!

Theoretically, you could use a dinner plate to cut-out a circle of the dough and then place it on a non-stick floured cookie sheet to bake. Please don’t panic over the pictures; my mom doubles all of the ingredients and turns out 3 cakes in one evening (superwoman). So, the photos show double all of the ingredients for the Spartak Cake.

This recipe can make 2 shorter cakes, or 1 tall cake. You end up with about 10 layers if they are 9 inches in diameter. If making 2 cakes, each would have 4-5 layers (5 if you use graham crackers for crumbs), or one tall cake with 8-9 layers (with one layer for crumbs mixed with graham crackers).

Mom always likes to add at least a couple crushed graham crackers to the crumb mix. It makes the whole cake tastier and pahuchye (fragrant).  Enjoy it!

What you will need for Spartak Cake:

preferably 2 springform pans and a cookie cutter

Ingredients for Spartak Cake:

1 egg
1 cup sugar
4 Tbsp unsalted butter, softened at room temp
6 Tbsp (1/3 cup) milk, warmed to room temp
1 tsp baking soda
2 cups flour *measured correctly
2-3 graham crackers (optional)

Ingredients for Spartak Cream:

2 sticks (16 Tbsp) butter, softened at room temp
1 can sweetened condensed milk
8 oz package cream cheese, softened at room temp
8 oz tub cool whip, fully thawed (or make your own by beating 1 cup of whipping cream with 1.5 Tbsp powdered sugar)

How to Make Spartak Cake Layers:

1. Beat together 1 egg and 1 cup sugar (whisk attachment, medium speed, 6 minutes). I know the photo shows two eggs, but its because we were doubling the recipe when we made it. So, yes it is just 1 egg.

Spartak Cake-1

2. Add softened butter, warm milk, and baking soda. Mix on medium speed 1 minute, until smooth.

Spartak Cake-2

2. Bring a medium/large pot of water to a boil. Place mixture in a glass bowl or medium sauce pan over boiling water for 10 minutes, stirring constantly (if making a double portion, do 20 minutes since it takes longer to heat up). It should just be hanging out over the steam and not floating in the water.

Spartak Cake-3

3. Remove from heat and immediately mix in 2 cups flour and mix well. (Don’t wait to add flour or you will single-handedly destroy the cake)

Spartak Cake-4

Preheat the Oven to 350˚ F.

Let stand 20 minutes until it is just warm; it thickens as it cools:  Note: It’s easier to roll out the dough while it’s still warm

Spartak Cake

4. Dust flour over your non-stick surface (I wish I had my mom’s countertops!) Sprinkle flour over the dough as well so it wont’ stick to your rolling pin. Roll out a heaping tablespoon of dough on a nonstick surface into about a 10-inch round. It should not be sticking to the surface.

Spartak Cake-5
5. Generously dust the base of the springform pan with flour.

Spartak Cake-6

6. Place the rolled out dough over the base of the springform pan, run a pizza cutter around it. It’s ready to bake.

Spartak Cake-7

7. Mix the scraps of dough with some fresh dough and roll it out again. Don’t waste those scraps!

Spartak Cake-8

8. Bake at 350˚F until it turns golden (4-5 minutes). You can slide the cake layers off right away and continue on, but Don’t touch the top of the cake layer while its still hot, or you will indent it like I did – whoops!

Spartak Cake-9

Note: If one of your layers, is exceptionally oogly, don’t fret. Remember, you will take a rolling pin to one of them and make crumbs.
Notes: do not try to trim your cake layers after they are baked; they will crack.

How to Make the cream/frosting:

1. Using whisk attachment on electric mixer, beat together 2 packages butter and 1 can sweetened condensed milk on medium speed for 7 minutes, scraping down the bowl as necessary

Spartak Cake-10

2. Mix in the softened cream cheese 1 chunk at a time until smooth, scraping down the bowl as necessary (2-3 minutes

Spartak Cake-11
3. On low speed, mix in the cool whip (or whipped cream) until well blended.

Spartak Cake-12

Assembling the Cake:

1. Set one cake layer aside for crumbs (or use graham crackers) – or you can mix like we did. Spread a thin layer of frosting over the first layer (enough to cover the surface) and go all the way to the edges.

Spartak Cake-13

2. Place the next layer on top. Frost and repeat this until you finish all the layers. Frost the sides and even out the frosting everywhere. Push down the layers in between so you don’t have gaps of air between your layers.

Spartak Cake-14
3. Crush the cake layer you set aside as well as the optional graham cracker.

Spartak Cake-15

4. Generously sprinkle the crumbs over the top. Cup handfuls of crumbs and pat them onto the sides of the cake.

Spartak Cake-17

5. Transfer to a pretty serving dish and refrigerate overnight (it should sit at least 10 hours for the layers to soften).

The classic Spartak cake is absolutely worth making! It is a family favorite layer cake recipe that has been handed down through generations. Fantastic!

Thank you Mama for being patient with me while I took a million pictures. I love you Mom!!

Spartak Cake-19

Mom's Spartak Cake Recipe

5 from 21 votes
Prep Time: 2 hours
Cook Time: 5 minutes
Total Time: 2 hours 5 minutes
Author: Natasha of NatashasKitchen.com
Skill Level: Difficult
Cost to Make: $10-$12
Servings: 12 -15

Ingredients

  • 1 egg
  • 1 cup sugar
  • 4 Tbsp unsalted butter softened at room temp
  • 6 Tbsp 1/3 cup milk, warmed to room temp
  • 1 tsp baking soda
  • 2 cups flour
  • 2-3 graham crackers optional
  • 2 sticks 16 Tbsp butter, softened at room temp
  • 1 can sweetened condensed milk
  • 8 oz package cream cheese softened at room temp
  • 8 oz tub cool whip fully thawed

Instructions

  1. Beat together 1 egg and 1 cup sugar (whisk attachment, medium speed, 6 minutes).
  2. Add softened butter, warm milk, and baking soda. Mix on medium speed 1 minute, until smooth.
  3. Bring a medium/large pot of water to a boil. Place mixture in a glass bowl or medium sauce pan over boiling water for 10 minutes, stirring constantly (if making a double portion, do 20 minutes since it takes longer to heat up). It should just be hanging out over the steam and not floating in the water.
  4. Remove from heat and immediately mix in 2 cups flour and mix well. (Don't wait to add flour or you will single-handedly destroy the cake). Let dough stand 20 minutes until it is just warm; it thickens as it cools: Note: It's easier to roll out the dough while it's still warm. While dough rests, preheat the Oven to 350°F.
  5. Dust flour over your non-stick surface. Sprinkle flour over the dough as well so it wont' stick to your rolling pin. Roll out a heaping tablespoon of dough on a nonstick surface into about a 10-inch round. It should not be sticking to the surface.
  6. Generously dust the base of the springform pan with flour. Place the rolled out dough over the base of the springform pan, run a pizza cutter around it. It's ready to bake.
  7. Mix the scraps of dough with some fresh dough and roll it out again. Don't waste those scraps!
  8. Bake at 350°F. until it turns golden (4-5 minutes). Remove cake layers from the baking pan righta way but Don't touch the top of the cake layer while its still hot, or you will indent it. Notes: do not try to trim your cake layers after they are baked; they will crack.

How to Make the cream/frosting:

  1. Using whisk attachment, beat together 2 packages butter and 1 can sweetened condensed milk on medium speed for 7 minutes, scraping down the bowl as necessary.
  2. Mix in the softened cream cheese 1 chunk at a time until smooth, scraping down the bowl as necessary (2-3 minutes)
  3. On low speed, mix in the cool whip (or whipped cream) until well blended.

Assembling the Cake:

  1. Set one cake layer aside for crumbs (or use graham crackers) - or you can mix like we did.
  2. Spread a thin layer of frosting over the first layer (enough to cover the surface) and go all the way to the edges.
  3. Place the next layer on top. Frost and repeat this until you finish all the layers. Frost the sides and even out the frosting everywhere. Push down the layers in between so you don't have gaps of air between your layers.
  4. Crush the cake layer you set aside as well as the optional graham cracker. Generously sprinkle over the top than cup handfuls of crumbs and pat them onto the sides of the cake. Transfer to a serving dish and refrigerate overnight (it should sit at least 10 hours for the layers to soften).

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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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Read comments/reviewsAdd comment/review

  • Kyle Hyslop
    November 1, 2018

    Is it unsalted butter both times? Reply

    • Natasha
      November 1, 2018

      Hi Kyle, yes I use unsalted butter in all of my recipes unless otherwise noted 🙂 I hope you love the recipe! Reply

      • Kyle Hyslop
        November 2, 2018

        That’s great! It’s in the fridge as we speak. Do I serve at room temp? Kyle Reply

        • Natashas Kitchen
          November 2, 2018

          The cake is best if stored in the fridge since it does contain dairy. The cake layers can be stored at room temperature in a ziplock before assembling. Reply

          • Kyle Hyslop
            November 3, 2018

            Thanks for all the replies. When I come to serve it, should I let the cake come to room temp or does it eat fine cold?

          • Natasha
            November 3, 2018

            Hi Kyle, we often serve this cold. 🙂

  • Svetlana
    September 25, 2018

    What is the calorie count for this cake? Luv your recipe’s! Reply

    • Natashas Kitchen
      September 25, 2018

      Hi Svetlana! We are slowly working through all of our recipes to add nutrition info but it is a time consuming process as they have to be added one at a time. Thank you for being patient! 🙂 Reply

  • Tanya
    September 14, 2018

    Hi, do you think this cream/frosting would be thick enough to be piped on the side of the cake? I kinda want it to look like scales of a fish. Reply

    • Natasha
      September 15, 2018

      Hi Tanya, I haven’t tried this that way but I don’t think it would be firm enough to pipe on the sides of a cake. Reply

  • Eleonora
    May 3, 2018

    Natasha, I wanted to make this cake and cover it with chocolate ganache. Do you think it’s a good idea? I made this and the chocolate spartak in the past but wanted to try the white spartak covered with chocolate ganache and topped with raspberries. Thoughts? Reply

    • Natasha
      natashaskitchen
      May 5, 2018

      Hi Eleonora, I think that would work to cover it with fondant and top with raspberries 🙂 I’m sure that will be beautiful! Reply

  • Tatiyana
    March 25, 2018

    Hello, Natasha. How many layers comes from this recipe – 6 or more? It’s not indicated anywhere in the recipe, but the picture shows 6. Please let me know. I would like to evenly divide them. Reply

    • Natasha
      natashaskitchen
      March 25, 2018

      Hi Tatiyana, you end up with about 10 layers if they are 9 inches in diameter. If making 2 cakes, each would have 4-5 layers (5 if you use graham crackers for crumbs), or one tall cake with 8-9 layers (with one layer for crumbs mixed with graham crackers). Reply

  • Olga
    February 15, 2018

    Hi Natasha,
    I’m thinking of making 2 cakes at once. I should double the ingridents and even the time it’s cooking in stove top? And it will turn out fine? Reply

    • Natasha
      natashaskitchen
      February 15, 2018

      Hi Olga, 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. Reply

  • Tatyana
    February 1, 2018

    Hi Natasa can i put one white layer and ane chocolate Reply

    • Natasha
      natashaskitchen
      February 1, 2018

      HI Tatyana, I think that would work. It would probably be easier to make half of the frosting chocolate but it is do-able to make half of the layers chocolate as well. Check out our chocolate spartak cake version here.  Reply

  • Christy
    January 27, 2018

    When I was visiting Prague Medovnik was served in most restaurants, provided by a Ukranian bakery. Have you tasted that companies? Is this cake similar in taste? It looks similar. I would love to taste that cake again. It was my all time favorite. Reply

    • Natasha
      natashaskitchen
      January 28, 2018

      Hi Christy, I honestly haven’t tried that so I don’t know how to compare it. Reply

  • Yeark
    January 2, 2018

    Hi Natasha, do you think I could apply fondant on it? I would like to transform it into a personalized cake. Reply

    • Natasha
      natashaskitchen
      January 2, 2018

      Hi Yeark, I haven’t tried that but I think it could work! I would probably suggest applying fondant after the cake has softened overnight though, otherwise it won’t stay very steady. Reply

      • Yeark
        January 2, 2018

        Thank you for your advice! Reply

        • Natasha's Kitchen
          January 2, 2018

          My pleasure, please let me know how it turns out! Reply

  • Julia
    September 25, 2017

    Hi Natasha! It says you can make the layers up to a week in advance. After I bake them, do I just keep them covered at room temperature? Reply

    • Natasha
      natashaskitchen
      September 25, 2017

      Hi Julia, yes, let them come to room temperature then cover in a plastic bag and let them sit at room temperature in a low humidity area. They become like large thin cookies that are dry and they soften after they sit overnight with cream. 🙂 Reply

  • Kateryna Padalytsya
    June 27, 2017

    Hello!
    Every time i make this one it is a HIT! Love this one!! Reply

    • Natasha's Kitchen
      June 27, 2017

      Awesome! I’m so glad to hear that! Thanks for sharing 🙂 Reply

  • Lana
    June 2, 2017

    This is my most favourite cake ever! The cream is so light and fluffy and with the combination of the cake layers which become so moist simply takes the taste buds to cake heaven. Last night we had some neighbors over for tea and at the first bite the lady froze up and all she could say was “wow!” for like 5 minutes.
    Thanks for another amazing recipe. Can’t wait to try the chocolate version! Reply

    • Natasha's Kitchen
      June 2, 2017

      I’m so happy you love the recipe! Thanks for sharing your incredible review 😀 Reply

  • Amanda
    March 7, 2017

    There’s a lovely Ukrainian lady at work that makes a cake that she calls “Ladies Cake” and it’s the BEST cake I’ve ever tasted. The cake layers are tender (almost like a pie crust, but sturdier) and the cream is sweet and a little tangy. Is it possible that this is the same thing? If it is, I’ve never been more excited to make a cake before in my life!!! Reply

    • Natasha
      natashaskitchen
      March 7, 2017

      It’s hard to say without trying it but this cake is amazing! I think it’s always been my very favorite 🙂 Reply

  • Olga S.
    February 15, 2017

    I made this cake for my husbands birthday and it was gone within minutes. Everyone loved it! All the ladies where asking for the recipe. Thanks to your beautiful mom I will definitely make it again. Reply

    • Natasha's Kitchen
      February 15, 2017

      You’re welcome Olga! Thank you for sharing your wonderful review! 🙂 Reply

  • Danielle K
    November 12, 2016

    I made this a few months for a staff meeting and it is easily the single best cake I have ever made (and I’ve made many!) It’s a little tricky and takes some time, so it’s not for the faint of heart. But it was worth every minute it took to make! It got rave reviews! Thanks for the fantastic recipe! Reply

    • Natasha
      natashaskitchen
      November 12, 2016

      I’m so glad you found it worth while! It has always been my favorite cake growing up and I especially appreciate every time my Mom makes it since I’ve learned how to make it myself 😉 Reply

  • Lana Kartak
    September 20, 2016

    Thank you so much, dear Natasha! Thank you wonderful Mom, too! I just made this cake and it came out as usually perfect! I already did your Chocolate Spartak and decided to use this recipe as needed to start baking a few days in advance.
    Some of our guests asked me for recipe and I gave them a link.
    You are getting more followers! Yey!!! Reply

    • Natasha
      natashaskitchen
      September 20, 2016

      Awww that’s the best! Thank you so much Lana for sharing that with me and for spreading the word. I’m all smiles! 😁 Reply

  • Tzivia
    July 31, 2016

    Mmmmm wow looks really way yummm and delish yo am wondering if I can strawberries and raspberries to this type of cake or is it best left totally plain kudos to u and ur mom Natasha dear Reply

    • Natasha
      natashaskitchen
      July 31, 2016

      I love it with just the crumbs on the outside 🙂 Reply

      • August 17, 2016

        Oh really that’s cool too gurl will keep that in mind Reply

    • anya
      November 17, 2016

      I made this cake three times already, and last two times I added couple layers of raspberries. liked it a lot that way. Reply

      • Natasha
        natashaskitchen
        November 17, 2016

        Thank you for sharing! 🙂 Reply

  • anya
    May 16, 2016

    made it ! took me 3 hours , but I am new to baking.. I am sure next time It going to be less time 🙂 it was good cake ! as I said before my teenager kid who doesn’t like home made food or “Russian cakes ” ate it and ask to make it for the next birthday party for everybody ..yes !!!
    p.s. I was going to upload the pic of my cake ..but there is no such a option.. bummer ! it was beautiful to my opinion 😀 Reply

    • Natasha
      natashaskitchen
      May 16, 2016

      Hi Anya, I would have loved to see your picture! Are you on facebook by chance? You could post it there, but I don’t have a way to post it on my blog yet. I’m so glad you liked it! Reply

  • Anna
    May 12, 2016

    Love This..Most delicious cake ever! Reply

    • Natasha
      natashaskitchen
      May 12, 2016

      Thank you so much for the awesome review! Reply

  • Martha
    March 25, 2016

    I can’t wait to try this! (One more reason to buy that springform pan). I was wondering, how long should I let the cake layers cool before removing them from pan-bottom? Reply

    • Natasha
      natashaskitchen
      March 25, 2016

      Hi Martha, I’m sorry I missed that! You can remove the cake layers from the pan right away. Reply

  • Oksana
    October 16, 2015

    Hi Natasha.I was wondering if making the layers ahead of time how do you store it?do you keep them in the fridge or just out?thank you Reply

    • Natasha
      natashaskitchen
      October 16, 2015

      I store them at room temperature (usually wrapped loosely in a plastic grocery bag). They turn dry like cookies (totally normal) and they soften up overnight with the frosting. They can even be made a week in advanced and stored in a cool dry place (like a pantry). 🙂 Reply

  • Angela
    July 24, 2015

    Thank you, having been looking for this recipe for years. Turned out ‘just like the pictures’ Reply

    • Natasha
      natashaskitchen
      July 24, 2015

      I am very happy to hear that you like the recipe, and you’re welcome :). Reply

  • Chanthana
    July 24, 2015

    I’m so glad to found this link. This really like this kind of cake as I used to eat when I was studied in Soviet Union (Former). There was a lot of dessert that I miss, and I miss Spark tak cake most. Thanks ever to share such a good thing:):) Reply

    • Natasha
      natashaskitchen
      July 24, 2015

      Welcome to the side, and I hope you find lots of new favorites :). Reply

  • Mahdiya -Madz's Kitchen-
    May 15, 2015

    I am so making this! My mums friend makes the same thing, they are from Tajikistan and it is so delicious. Reply

    • Natasha
      natashaskitchen
      May 15, 2015

      I hope you love it just as much! 🙂 Reply

  • Joice
    May 4, 2015

    Thank you for the wonderful recipe. I never had it before so I had to make it after reading all the reviews. This is really decadent cake. Mine didn’t come out looking all that good with the circular shape, but it tasted great. I am thinking of trying medovik cake next. Reply

    • Natasha
      natashaskitchen
      May 4, 2015

      Thank you Joice and I’m so glad that you enjoyed the cake. I never get tired of this one :). I hope you’ll love the medovik cake. Reply

  • olga
    February 24, 2015

    What do you usually use for the cream? Whip cream or you whip up heavy cream? I wonder if there is a difference in taste? Reply

    • Natasha
      natashaskitchen
      February 24, 2015

      Olga, I whip up heavy whipping cream. I don’t think that there would be a difference in taste, but the difference in consistency. Heavy whipping cream will whip up better and make a thicker cream. Reply

      • olga
        February 24, 2015

        Sorry I meant cool whip in a rub vs whipping up heavy cream. I noticed you have it in ur recipe. I’m curious to try. Reply

        • Natasha
          natashaskitchen
          February 25, 2015

          I have tried it both ways and it works both ways. The frosting is thicker with the cool whip and obviously it’s easier. My mom makes it with the cool whip. I guess it depends on whether or not I have the Cool Whip in the freezer. Reply

  • Emily
    February 21, 2015

    This cake is seriously one of the best desserts I’ve ever eaten! I was afraid at first that the layers wouldn’t soften but oh my goodness – the frosting and the cookies meld together so beautifully and its so delicious! I brought this in for a school event and the entire thing was eaten! Good thing I made a second cake for myself;) Thanks Natasha! Reply

    • Natasha
      natashaskitchen
      February 21, 2015

      What a great review Emily, this cake always gets eaten first at the parties so good thing you made more than one :D. Reply

  • Marina Sigitova
    February 19, 2015

    Hi Natasha! I made this cake today but the layers are really hard is that fine? Reply

    • Natasha
      natashaskitchen
      February 19, 2015

      Yes, that’s normal and expected. They should be like thin cookies. They soften after the frosting has been on overtime. Let me know how you like it 🙂 Reply

  • Emily
    February 15, 2015

    Hi Natasha! I have tried several of your recipes so far and all of them have been excellent!:) I would like to make this cake for an event I have coming up this week – you mentioned that the cake layers could be baked ahead of time – how should I store them? Thanks!:) Reply

    • Natasha
      natashaskitchen
      February 15, 2015

      Store them in just a regular plastic grocery shopping bag or a large Ziploc bag. Keep them at room temperature. They basically turn into cookies that soften once they have had time to absorb frosting after assembly 😉 Reply

  • Olga
    January 24, 2015

    Natasha,
    This was the first cake that I made, that did not come out of the box! And let me just say, this was the most difficult and stressful thing I had to do. Just one tip, don’t let your seven year old son help you. 🙂 let’s just say, we got five layers out of it, and it was still very tasty! Reply

    • Natasha
      natashaskitchen
      January 24, 2015

      Yeah, I know what you mean. My son loves to “help” lol. Reply

  • Vitaly
    December 16, 2014

    I have made this cake a dozen times and everyone absolutely LOVES it! I have made many other things from this website and ALWAYS a big hit. Natasha, please do not ever quit what you are doing and go on with the website. You fans like me will be devastated if you ever do!! Reply

    • Natasha
      natashaskitchen
      December 16, 2014

      Thank you so much for an awesome review! It is so encouraging 🙂 Reply

  • A
    November 26, 2014

    Do you think it would work if I Made small individual cakes instead of one big cake? I don’t know if it will be too dry since they will be only about 3-4 inches in size. Thanks:) Reply

    • Natasha
      natashaskitchen
      November 26, 2014

      It will be alot more work to roll out that many but if you frost them up and leave them overnight to soften, they won’t be dry. 🙂 Reply

  • vera
    October 24, 2014

    im making this cake for the first time and the layers are taking almost 10 min at 350 degrees fahrenheit, to turn brown. Is that normal? Reply

    • Natasha
      natashaskitchen
      October 24, 2014

      Vera, that’s not normal. It should not take more than 5 mins, you just want them to turn golden, not brown. Did the cake worked out for you? Reply

  • Alberta
    October 16, 2014

    Hi Natasha! I made this cake for Thanksgiving this year and it was a hit! Everyone was so impressed with the taste and all the layers 🙂 Thank you for your excellent instructions and for sharing your family’s recipe. The cake is delicious. I love both the taste and texture of this one. I only wish it could make it as quickly as you and your mother – it took me MUCH longer haha Reply

    • Natasha
      natashaskitchen
      October 16, 2014

      It definitely gets faster withs subsequent times if you aren’t having to read every step in detail. I’m so happy you loved it 🙂 Reply

  • Nelya
    July 26, 2014

    The condensed milk comes in different-sized cans, how many oz do you need? Reply

    • Natasha
      natashaskitchen
      July 27, 2014

      I’ve only seen them come in 14 oz cans, but maybe other stores have different sizes? Reply

  • Anastasiya
    July 2, 2014

    Natasha,
    This is quite possibly the best cake I have even eaten!!! It is just so good! I doubled the recipe and made two cakes. It took me a while but I got it the technique down now. I took one over to my mom’s and between the five of us there is was literally gone in 15 minutes flat. My brother in law couldn’t stop eating it! Im pretty sure he ate half just by himself lol. I am planning to make this again for a my brother’s upcoming baptism. Thank you so much for sharing such a terrific recipe! Love your blog, keep up the great work. May God richly bless you and your family. <3 Nastya Reply

    • Natasha
      natashaskitchen
      July 2, 2014

      Wow that is probably one of the best reviews I’ve received. Thank you and God bless you!! Reply

  • Oksana
    June 29, 2014

    Hi Natasha! Just made Spartak cakes yesterday….I was going through these ingredients I knew I had to make 2 of those delicious looking cakes…and they came out phenomenal, yum, yum…1 and a half cake was gone in 1 day…my family loved it 🙂 thanks for sharing! Reply

    • Natasha
      natashaskitchen
      June 30, 2014

      Two is always better than 1! 🙂 I’m so happy you loved it. You’re very welcome 🙂 Reply

  • Elena
    June 18, 2014

    If I make a double portion for the cake layers, will I have enough cream with the recipe you posted? Or should I make double the cream recipe? Reply

    • Natasha
      natashaskitchen
      June 18, 2014

      Yes, if doubling the cake, you should double the frosting. If you don’t add enough frosting, the layers will be dry since they absorb some of it and become softened from the cream. Let me know how you like it 🙂 Reply

      • Elena
        June 23, 2014

        I made the chocolate spartak for this past wknd. I made a double portion, so I ended up making a double portion for frosting as well. I ended up with 2 big cakes. Everyone liked them… I frosted them Saturday morning and by lunch Sunday it was perfect-very soft. Reply

  • Katie
    June 14, 2014

    I’ve made this cake a lot without a problem. Recently, I’m having trouble with the dough. I let it cool and it’s still so sticky. I can’t work with it. Very frustrating! What could be the problem? Reply

    • Natasha
      natashaskitchen
      June 14, 2014

      Are you using a different kind of flour? It sounds like you need a little more flour (not all flours are created equally). Did you change anything else? Reply

  • Eleonora
    May 10, 2014

    I made this cake for a potluck at work and everyone LOVED this cake. There were about 10 people who asked for the recipe. Thanks for the recipe Natasha! I am excited to make other desserts from your website but it will be hard to beat this cake lol. Reply

    • Natasha
      natashaskitchen
      May 10, 2014

      I hope you find tons more new favorites. Make sure to try the chocolate spartak also 🙂 Reply

      • Eleonora
        May 10, 2014

        I made the chocolate spartak before. It was super tasty! I also made your carrot cake, cheese danish,russian tiramisu cake and trubochki. They were all very good. Raspberry pretzel jello is next on my list dessert wise. I also made some of your breakfast dishes and dinners 🙂 Reply

        • Natasha
          natashaskitchen
          May 10, 2014

          Wow! You are on a roll! The raspberry pretzel jello is crazy good! Let me know what you think of it 🙂  Reply

  • kate
    April 17, 2014

    have a question, so if i’m making the double cake recipe would i have to double all the ingredients for the cream as well?

    for example it says 2 sticks of butter, i would use 4 instead? (As well as for the rest of the ingredients.)

    JUST MAKING SURE!!
    -thanks Reply

    • Natasha
      natashaskitchen
      April 17, 2014

      If you are making 20 layers (doubling the whole recipe), yes you should double the cream as well 🙂 Reply

  • Anna
    March 7, 2014

    Natasha,

    I discovered your website months ago and I’ve made so many recipes from it. Every single one of them was a hit! This cake is sooo incredibly delicious and although time consuming it’s not that hard! Everyone that has tried this cake has always raved about it! And everyone seems to fight over the last piece. Lol! My boyfriend keeps asking me “Anna, when will you make that one yummy came again?” Lol. Keep up the awesome job! Reply

    • Natasha
      natashaskitchen
      March 7, 2014

      That’s awesome!! I’m so glad you’re enjoying my recipes. 🙂 What a great review! That’s exactly how my family is. Reply

  • Alina RN
    January 26, 2014

    I served this at a small dinner party today for my American neighbors, they loved it! It was delicious, hubby and 2 little ones also loved it. Lol my 4 yr old had two slices! And he usually does not eat cakes or much sweets at all. For me, I thought it a tad too sweet for my taste, I think I will omit the powdered sugar next time and maybe cut down on the condensed milk and add more cream cheese maybe?
    I had no problems with the dough, I used a lot of flour rolling them out and was a dream to work with! I got 11 beautiful layers for the cake, and 2 smaller ones for the crumb (I think I rolled out too thin!)
    Anyway thank you so much for this recipe!! Please please keep up the good work and keep posting 🙂 Reply

    • Natasha
      natashaskitchen
      January 26, 2014

      oooh wow 11 lovely layers! I bet it was a stunner! I’m so happy this recipe was a success for you 🙂 Reply

  • raya
    January 15, 2014

    Thank you so much for your recipes. I loved your helpful blog. Reply

    • Natasha
      natashaskitchen
      January 15, 2014

      You’re so welcome. I’m very glad you like the recipes and thank you for visiting the blog 🙂 Reply

  • tatiyana Pits
    December 11, 2013

    Is there anything else I can use besides the springform pan? I dnt have one 🙁 Reply

  • Inna
    November 26, 2013

    Do you think it would be ok to use juts graham crackers for the top? Reply

    • Natasha
      natashaskitchen
      November 26, 2013

      Yes totally!! Reply

  • Inna
    November 26, 2013

    I just finished baking the layers, I only got 5 out of this recipe. How many layers does one cake need? I don’t know if I should crush the fifth layer since I didn’t end up with very many. Also the dough was very sticky and hard to roll out Reply

    • Natasha
      natashaskitchen
      November 26, 2013

      It just depends on how thin you rolled them out. 5 is ok 🙂 and you can use crushed graham cracker crumbs which adds another layer of flavor to this cake. Reply

      • Inna
        November 26, 2013

        Just finished it and it looks great! Can’t wait to try it! Do I need to cover it while it’s in the fridge? Reply

        • Natasha
          natashaskitchen
          November 26, 2013

          Yes, cover it with plastic wrap so it doesn’t get dry on the edges 🙂 Reply

  • Natalie
    November 21, 2013

    I made the layers and on the picture it seems that they r hard like cookies but mine came out soft? Are they supposed to be hard? Reply

    • Natasha
      natashaskitchen
      November 21, 2013

      They come out soft but when they dry they become more like cookies. 🙂 Reply

  • Tanya
    November 14, 2013

    I just baked this cake . and now I have to wait 10 loooonnnngggg hours until I can cut into it ….But I am so sure that the waiting is worth it :):):):) Reply

    • Natasha
      natashaskitchen
      November 14, 2013

      Oh it is so worth it! I hope you LOVED it!!! 🙂 Reply

  • Alla
    October 25, 2013

    Baked double portion, got nice 10 layers, one of them made with your frosting, the other one used 16 oz Tillamook sour cream, 6 oz white sugar, vanilla, 1 tub (8 oz) frozen cool whip – I whisked everything in kitchen aid mixer for 10 mins on high and turned out nice and thick texture frosting. I will see which one my family prefers.
    Thanks for having the white version of spartak, I love baking cakes with lots of layers. I got to say, super easy to roll out dough! Thanks again Reply

    • Natasha
      natashaskitchen
      October 25, 2013

      I’m so happy you enjoyed the cake. I bet it was stunning with all those layers. Did you post a pic of it somewhere online? Reply

  • Inna
    October 2, 2013

    is 10 hours enough for the cake to sit, or longer would be even better for the cake to soften really good? Reply

    • Natasha
      natashaskitchen
      October 2, 2013

      10 hours is plenty of time :). Reply

  • Alesia
    August 16, 2013

    Hi, thanks so much for the recipe! It’s my husbands favorite cake and I made it for the first time yesterday for his birthday party coming up. I wanted to know how much in advance I can cream the layers before serving the cake. Reply

    • Natasha
      natashaskitchen
      August 16, 2013

      It is best to do it at least a day before to soften the layers :), not more than three days in advance Reply

  • Nadiya
    August 1, 2013

    hey Natasha! thanks 4 d recipe!! im thinking about making this cake this sunday 4 d practice:D and if my family likes it i might make it 4 my sister’s baptism:D Reply

    • Natasha
      natashaskitchen
      August 1, 2013

      I hope you all love it!! 🙂 Reply

  • Happy
    July 8, 2013

    Thank you so much Natasha for sharing the recipe. The only challenge was to convert US measurement to AUS

    I made it last Saturday and everyone loved it very much 🙂 Reply

    • Natasha
      natashaskitchen
      July 8, 2013

      Thank you for the good report :). Reply

  • Iryna
    July 1, 2013

    Do you have a Russian and Ukrainian version? Reply

    • Natasha
      natashaskitchen
      July 1, 2013

      It’s kind of both. I’m not sure who made it first 😉 Reply

  • natalie
    June 14, 2013

    hey natasha,i made this cake 3 times already, and figured out a technique that works great besides the spring form pan bottoms. I rolled the dough out on parchment paper and used either any pan size or( i had cake board circles) . Cut around the board with the pizza cutter, and take away the scraps. and TADA, just transfer the parchment paper with the dough circle on to a baking sheet and bake. Comes out clean and no need to use a bunch of flour:) Reply

    • Natasha
      natashaskitchen
      June 15, 2013

      That’s a great idea Natalie, I will try that next time 🙂 Reply

  • kseniya
    May 24, 2013

    thank you so much for the recipe…awesome site! Reply

    • Natasha
      natashaskitchen
      May 24, 2013

      Why thank you! 🙂 Reply

  • Nastja
    April 22, 2013

    Dear Natasha,
    woooow, it’s the best cake we’ve ever eaten! Do you have more recipes like that? By the way, i’m impatiently waiting for the recipe of “Mom’s meat roulade” it looks yammi… 🙂

    Nastja from Germany Reply

    • Natasha
      natashaskitchen
      April 22, 2013

      Make sure you try the chocolate spartak too. It’s very similar to this and is the same process so if you have this down, you’ll be a pro in making the chocolate spartak. I’ll ask her about the meat roulade. I forgot all about it! 🙂 Reply

  • Irina
    April 21, 2013

    It did somewhat, but it wasn’t necessarily soft. I may have rolled the layers out a bit thicker than the recipe suggests for it to moisten in time to get soft. With tea it was perfect for me so I didn’t mind. I was just curious how soft it really needs to be for the recipe to be correctly carried out. Reply

    • Natasha
      natashaskitchen
      April 21, 2013

      It is a very soft cake when it’s ready 🙂 Reply

  • Irina
    April 14, 2013

    I just made this and it turned out really well. Very time consuming when you make the double portion, but I was not disappointed with the outcome. The only thing I noticed was the next day the cake was a bit stiff out of the fridge. My mom-in-law suggested keeping it at room temp for a few hrs before serving to get a more softer cake. Is that the case with anyone else who’s made this cake recently? Reply

    • Natasha
      natashaskitchen
      April 14, 2013

      That is actually a very good tip from your mom in law. My mom usually keeps it in a cold garage overnight. Did it soften up after staying at room temperature for a while? Reply

  • Ira
    April 10, 2013

    Natasha,
    Thank You for this recipe my husband doesn’t really like sweets but he loved this cake. Reply

    • Natasha
      natashaskitchen
      April 10, 2013

      It’s very hard to say “No” to this cake :D. Reply

    • Natasha
      natashaskitchen
      April 10, 2013

      Woohoo. I’m so glad to hear that. Reply

  • Oksana B.
    February 10, 2013

    If I was to use Canadian, would I still use 2 cups? Or less/more? Reply

    • Natasha
      natashaskitchen
      February 10, 2013

      Use the same amount for this cake. Reply

  • Oksana B.
    February 9, 2013

    Hi Natasha! So this recipe (1 egg, 1 cup sugar, etc… ) will make how many layers? Also, what kind of flour did you use? Reply

    • Natasha
      natashaskitchen
      February 9, 2013

      I used regular all-purpose flour and it makes 8-10 layers depending on how thin you roll them out. Reply

  • Liliana
    January 23, 2013

    Just finished the cake! Looks just like on the picture. Have to wait for three more days until my son’s birthday party to try this masterpiece. Natasha, I had to double the recipe for the dough but I only made a single recipe for the cream. There was a lot of cream still left but just a perfect amount of layers. Well, my boys enjoyed the leftover cream mixed with some graham crackers and demanded more. It was heavenly… I believe the cake will be a sensation at the party! Thanks a lot. Tomorrow I am going to make the Bird’s milk souffle cake. And, btw, we are finishing the second batch of pryaniki. Love them! Reply

    • Natasha
      natashaskitchen
      January 24, 2013

      Sounds like you are quite the baker! 🙂 You can even make little cakes with the frosting and graham crackers and let them sit overnight and they taste amazing. We figured this out when we had a little extra frosting at my mom’s house 😉 I’m so tickled that you like my recipes. Reply

  • manara
    January 12, 2013

    ur recipe is amazing i made it this weekend and my mom go crazy with it, its creamy and moist , she though i bought it from a bakery lol . Reply

    • Natasha
      natashaskitchen
      January 13, 2013

      I love to hear a good report. I’m so happy that you enjoyed it :). Reply

  • Ari AS
    December 28, 2012

    Thank you for the wonderful recipe!! I am from Indonesia, I was challenged to try to make this dish Reply

    • Natasha
      natashaskitchen
      December 29, 2012

      Hope you had fun with it :). Reply

  • dt
    December 17, 2012

    I made this cake its awesome. I like it very much.Thanks. Reply

    • Natasha
      natashaskitchen
      December 17, 2012

      You are welcome, I’m glad that you enjoyed it :). Reply

  • Vera
    December 14, 2012

    Natasha,
    Thanks for the recipe! I make it all the time with my mom.
    Tip: the extra dough can be very dry, if you lay it aside for too long. Just warm up the extra dough for 10-15 sec. in the microwave, then roll out.
    Thanks again! Ps. I love your blog! Reply

    • Natasha
      natashaskitchen
      December 14, 2012

      I always welcome tips :). Thank you for the tip and you are welcome Vera. Reply

  • Lena
    December 5, 2012

    I can’t wait to make both this and the chocolate Spartak cakes. PS your mom has beautiful sriking blue eyes! Reply

    • Natasha
      natashaskitchen
      December 5, 2012

      Thank you so much Lena 🙂 Reply

  • Olga
    November 24, 2012

    Hi Natasha!

    I’ve made this cake for a Thanksgiving party, and it was so good! Men loves it and woman were jealous. Lol. Thank you! Reply

    • Natasha
      natashaskitchen
      November 24, 2012

      You are welcome Olga 😀 Reply

  • Olga N.
    November 22, 2012

    Hi Natasha,
    To serve this cake to its best taste, is it better to eat it out of the fridge as in cold, or let it stand at room temperature? Because a piece of cake was standing out for 2 hours after it marinated over the night, and it taste so good. Im bring this cake to my family and its an hour drive there. Should I put it into fridge when I get there, and take out when to serve, or leave it out the whole time so the cream can taste good? Say they will eat the cake in 2 hrs from taking it out of fridge. Reply

    • Natasha
      natashaskitchen
      November 22, 2012

      Either way. You can leave it out for a few hours; that should be just fine, just keep it refrigerated overnight; you can even keep it in a very cold garage overnight if you run out of space in the fridge; it won’t spoil 🙂 Reply

  • Oksana
    November 20, 2012

    Hi Natasha! So I started making this cake today and was so devastated when my dough started to stick to my counter top. I couldn’t roll it out because it would just stick, stick, stick. I had to re-roll couple of times and then my dough became very hard. I was so disappointed that I couldn’t complete the cake so I just had to stop all together! I am so sad because I really wanted to try this for Thanksgiving. I guess you were right – having nonstick counter tops is extremely IMPORTANT! So sad 🙁 Reply

    • Natasha
      natashaskitchen
      November 21, 2012

      I’m sorry that it did not work out, thats a big bummer :(. I have found that if you don’t have a great non-stick surface, you can roll it out on parchment paper and bake directly on the paper without having to transfer it. I detailed how to do this in my Chocolate Spartak Recipe. I will update this recipe with a link to the chocolate cake method. Reply

  • olga
    November 12, 2012

    Which cake in your opinion do you like better, the chocolate version or this one? Reply

    • Natasha
      natashaskitchen
      November 12, 2012

      Honestly they are equally good. If you’re craving a little chocolate, make the chocolate 😉 but they really are equally good! Reply

  • olga
    November 8, 2012

    Is heavy whipping cream okay to whip up for the frosting?

    Could I make the layers somehow without the circle pans? Reply

    • Natasha
      natashaskitchen
      November 8, 2012

      Yes, heavy whipping cream is great! I used it in my chocolate spartak cake; also I used a different method in the chocolate spartak cake recipe where you don’t need the circle pan; just a round plate would be fine. Click here for chocolate spartak recipe.  Reply

  • oksana
    November 2, 2012

    Yes that makes sense! Ill try that. But I did roll it out on parchment paper and the paper would just crinkle up and it was very frustrating. Maybe ill try a fondant board? Reply

    • Natasha
      natashaskitchen
      November 2, 2012

      Maybe? I’ve never worked with one of those. Did you use parchment or wax paper? Reply

  • Mary
    November 1, 2012

    I have a question when I started beating my 2 eggs with 2 cups of sugar my mix was really thick looking not like your that is really runny! What did I do wrong and can I continue to add other ingredients or do i need to start all over? Reply

    • Natasha
      natashaskitchen
      November 1, 2012

      I would continue to add other ingredients. Reply

      • Mary
        November 4, 2012

        Thanks for ur answer I made the cake and it turned out great!!!! 2 cakes barely lasted 2 days!! Thanks again!! Reply

  • marwa
    October 30, 2012

    Natasha it is a great pleasure for me to have these recipes I have spent one year in livov Ukraine it was amazing and I enjoyed the best Ukrainian cuisine from a grandma nadya’s mother and vika’s mother. Am an Arab Muslim pharmacist and your recipes brought back to me the best of memories I was a newly wed
    Thanks a lot I will follow these indulging recipes to keep the memories alive Reply

    • Natasha
      natashaskitchen
      October 30, 2012

      You are very welcome Marwa, and welcome to the site 🙂 Reply

  • Oksana
    October 28, 2012

    Hi Natasha,
    This cake indeed was “pure awesomeness!” however, I had a REALLY rough time with the dough. I think you used the outside of the springform pan right? Cause I tried multiple times using the base with the dough inside the rim, and ruined it every time. Then I turned it over, but it just stuck to the bottom like crazy and I had to scrape off the baked dough for like 10 min. Then I tried using Pam for grease and sprinkling flour generously, but NOPE! Ahh I doubled the recipe and was glad I did cause I wasted half of it. I finally managed to get the cookies to bake and come off, and we had the cake today t a family gathering and it was well worth the struggle! What do to recommend to use as a nonstick surface? What do you use? I used waxed paper, plastic wrap, cutting boards and all failed miserably 🙁

    Thank you for the recipe! I’m definitely gonna make it again cause it was amazing! The cream reminded me of Russian ice cream “plombir” 🙂 Reply

    • Natasha
      natashaskitchen
      October 29, 2012

      I’m trying a new method that works pretty well where you roll it out over parchment paper, place the bottom of the springform mold gently over the top (don’t push it down), and cut around it with a pizza cutter. Then remove the springform pan and bake the layer directly on the parchment paper and right on the oven rack. No transferring required! No baking dish required! It came out pefectly. It was a suggestion from a reader. Hope that makes sense; ask if it doesn’t. Reply

  • Cher
    September 26, 2012

    Privet Natasha! Wondering if you have recipe of Medovik cake, one that you can actually roll (like ‘rolet’). The cake itself is very light and fluffy, like the texture of biskvit. One of the ladies made it for our church New Year’s celebration. I asked her for the recipe but she didn’t have time to write it down. Now we live abroad and can’t get in touch with her, I keep searching the Internet but couldn’t find it. Thanks! P.S. my hubby is Ukrainian! 😀 Reply

    • Natasha
      natashaskitchen
      September 26, 2012

      I don’t have one posted but medovik is on my to-do list. I’ll ask my aunt if she has one for roulade. Reply

  • Liza
    September 21, 2012

    I do every other layer chocolate and white. I also put crushed cherry pie filling cherries inbetween the layers love it!!! Reply

  • Natasha
    September 16, 2012

    Thank you so much for this recipe.It turned out very delicious,everyone
    loved it.God bless you. Reply

    • Natasha
      natashaskitchen
      September 17, 2012

      Oh awesome! I’m so glad you all enjoyed it. God bless you too Natasha 🙂 Reply

  • Sarah Z.
    September 7, 2012

    I just made the karshe yesterday, and I doubled the amount just like you did. I was wondering if I should also double the cream? I am going to be finishing it today. Karshe came out great! Thank you! Reply

    • Natasha
      natashaskitchen
      September 7, 2012

      I’m sorry for the late reply Sarah. No need to double the cream. Reply

  • Sarah Z.
    September 5, 2012

    Where did your mom get the base of the springform? My mom has one from Russia that looks just like your moms and I was wondering if they sell them here?
    Thanks Natasha Reply

    • Natasha
      natashaskitchen
      September 5, 2012

      Spring-form is part of “cheesecake springform pan”. They should be available in most of the stores or at Amazon. Using 9″ or 10″ is the best way to go :D. My mom has 3 of those, which makes the job much faster. Reply

  • Sarah Z.
    September 4, 2012

    thanks Natasha. Reply

  • Sarah Z.
    September 3, 2012

    another question, can you make karshe one day and assemble it with a cream the following day? Reply

    • Natasha
      natashaskitchen
      September 3, 2012

      Cake can be assembled the following day :). Let me know how it will turn out. Reply

  • Sarah Z.
    September 3, 2012

    Hi Natasha,
    Do you need to make holes with a fork in the dough before baking it so it would not have bubbles?
    Thanks Reply

    • Natasha
      natashaskitchen
      September 3, 2012

      There is no need to make holes in the dough Sarah. Reply

  • August 31, 2012

    dear natasha, im indonesian but crazy in love with russian’s cake especially the honey cake, or medovik. But lately i found several russian cakes that have something in common, like napoleon cake, medovik, and spartak cake. in my opinion they are alike in using several thin layers and cream between them. i am wondering what’s the different between them? or, is there any history behind their similarities? or, are they the same? 😀 too many questions in my mind Reply

    • Natasha
      natashaskitchen
      September 1, 2012

      Hello Esti, cakes do have some things in common, but they all taste different. Napoleon cake is made out of pastry dough, medovik and spartak use similar layers but medovik uses lots of honey in the dough…hope this helps 🙂 Reply

      • September 5, 2012

        wawww.. thanks natasha. Love your blog so much 🙂 Reply

        • Natasha
          natashaskitchen
          September 5, 2012

          You are welcome Esti 😀 Reply

  • Maria
    August 16, 2012

    I made this cake and figured it’s defiantly not a starters cake. I had to do it twice, the first time my dough was way too sticky and when added more flour, the dough kept on ripping (uh, so frustrating). So i throw it out, made my husband dinner, & tried again. I figured I needed to add more flour which I did. The dough did turn out more workable, but still kept on sticking and ripping lol. Anyways after putting up a fight I actually finished the cake. It did taste pretty good. I guess I need more practice, looks easier to make then actually is. I’m trying to figure out were I went wrong. When heating the mixture do you hold the pot in the water or over the water? And when you add the flour immediately after heating the mixture and you see that it still looks gooey can you had more flour right away? Or does that make the dough a more pain to deal with when rolling it out? Reply

    • Natasha
      natashaskitchen
      August 16, 2012

      Sorry you had a frustrating experience with the cake. Lets see if we can trouble shoot this. Does your dough look like the pictures or is it more runny? If it is more runny and you find that you need more flour, the best way to prevent cracks is to add the flour right away, so maybe try 2 cups plus 2 tbsp flour. What kind of flour are you using? Canadian? All-purpose bleached/unbleached? I’m on a mission to do testing with all of these because they tend to have different results. So, yes the big thing is to add the flour right away and not add more later or it will crack. The dough should be heating over steam. I will clarify that in the recipe. I’m planning to re-make this cake soon because it is one of my absolute favorites and I really want to try it with different flours. Hope that helps. Reply

      • Mrs Pilipenko
        September 17, 2012

        Hi. I’ve found that there are two ways that most people measure flour. I call them the scoop method and the spoon/pour method. With the scoop method people stick the measuring cup into the flour and scoop it out, then scrape it off to level it, or even add a bit. With the spoon/pour method, people take a spoon or even the bag of flour and sort of sprinkle the flour into the measuring cup. The second method adds more air into the flour so you actually get less by weight than you do with the first method. It sounds like you use the first method. If your bakers are ending up with dough that is stickier than yours they should try the ‘scoop’ method. (Or like you said, they can add a couple tablespoons.) Reply

        • Natasha
          natashaskitchen
          September 17, 2012

          Thank you! That is important to keep in mind. And I do use the scoop method and then scrape off the top with the back of a butter knife to get a more exact measurement. Reply

  • vikulya
    July 8, 2012

    How many days in advance can you make korji for the cake? And how to correctly store them? Reply

    • Natasha
      natashaskitchen
      July 8, 2012

      We haven’t tested the limits but you can put them in a plastic bag on the counter (moisture free area) for even 1 week. They are like cookies and they soften with the frosting. Reply

  • JuliaKuz
    June 28, 2012

    Thank you for the wonderful recipe!! love all the cakes with the thin layers!! mine is in the fridge and we CANT WAIT to dig in! God bless you! Reply

    • Natasha
      natashaskitchen
      June 28, 2012

      Awesome!! 🙂 Thank you and God bless you too! Reply

  • Olesya
    June 19, 2012

    I made this cake and it was gone in 5 seconds. LOVE IT! Thank you for the recipe 🙂 Reply

  • tammy
    May 5, 2012

    yes my layers looked about the same as on the phone maybe even a little lighter. and yes i refrigerated for 12 hrs. i think it might be too much flour. like i said it was very thick when i added the flour right away after taking the bowl off of the steam. Reply

    • Natasha
      natashaskitchen
      May 5, 2012

      It sounds like a problem with too much flour. That is usually the case with Canadian flour, but i haven’t had that issue with all-purpose. Are you using a dry ingredients measuring cup and scraping off the top? I have found that using a liquid measuring cup doesn’t equate to the dry ingredients cup when measuring flour. Hope that helps! If you were doing all that, just add a couple tbsp less flour next time. Reply

  • tammy
    May 5, 2012

    another question i had is do you think i should let the cake sit outside the frigerator for few hours, because when i placed mine in the frigerator right away after making it, the cake never got very soft. it was a little on the hard side. or maybe i overbaked the cake? but i wanted the layers to be golden so it took me more then 5 min it was more like 8 min per layer. Reply

    • Natasha
      natashaskitchen
      May 5, 2012

      Did your layers look darker than the photo? Also how long did you refrigerate? Was it at least 10 hours? It does get even softer if it sits longer. Reply

    • Natasha
      natashaskitchen
      May 5, 2012

      That is a good idea; it would probably soften quicker if you let it sit on the counter for a 1-2 hours before refrigerating. I’m not sure I would do it longer for food Safety reasons. Thanks for the tip! Reply

  • tammy
    May 4, 2012

    im using regular all purpose flower. i think that this cake should always be made double recipe because the dough does not rise when baked so the cake is too short if not doubled. is that why you guys did the double recipe on the picture? Reply

    • Natasha
      natashaskitchen
      May 4, 2012

      We doubled it because we wanted 2 cakes; but the results should be the same for 1 cake with the recipe that is posted. It’s not a very tall cake; but that is the way we have always served it. When we doubled the recipe, we ended up with two cakes and they were both the same size. It sounds like you are used to tall cakes. If you double the recipe, you can make one really tall cake. I bet it would be gorgeous! Reply

  • tammy
    May 4, 2012

    yeah i made it once with 2 cups with double portion and it was too sweet and thats what everyone said when i made it for the party. so when im doubling the recipe i should double all the ingredience right? because for some reason the dough was too thick when i added the 4 cups of flour. Reply

    • Natasha
      natashaskitchen
      May 4, 2012

      Make sure you add flour right away while it’s still hot or it won’t be the same consistency. You can try using 1/2 cup less sugar for double the recipe if you felt it was too sweet. What kind of flour were you using? Reply

  • tammy
    May 4, 2012

    hi i have a question? when im doubling the recipe can i just use one cup of sugar? because the cake is too sweet. or will this mess up the whole cake? thank you so much Reply

    • Natasha
      natashaskitchen
      May 4, 2012

      Have you tried the cake with 1 cup before doubling it and you thought it was too sweet? I don’t think it would be the same if you cut the sugar in half. I’m not sure if it would work since I have never made it that way. Reply

  • Viktoriya Prokopchuk
    May 3, 2012

    My family loved this cake. So good, i really like that it’s not too sweet. Just what I like. Thank you for sharing this amazing recipe of your mom’s. Reply

    • Natasha
      natashaskitchen
      May 3, 2012

      Thank you Viktoriya! I’ll make sure to let my Mom know how much you liked it 🙂 Reply

  • Lilia
    April 19, 2012

    Pretty much. The floor I work on is split into North and South ends (respiratory and oncology). I was hired on to work the respiratory unit. But I think it was God’s doing that they accidentally hired too many for that side and I ended up in Oncology. We get to “float” to other units when census is low or staffing is high, but I just don’t seem to enjoy the other areas as much. What did you have in mind? What rotations have you enjoyed? Reply

  • Lilia
    April 19, 2012

    Natashinka,
    Thank you so much for this recipe! I was looking for a new cake to make for my Daddy’s birthday and I found you by Google(ing) for Russian/Ukrainian cakes. I made this cake yesterday and it was a huge hit with the family. My husband, who has been doing the low/healthier carb diet, couldn’t resist and had three slices too 🙂 and that meant a lot to me.

    Sounds like we also have a lot in common – food, family, husbands being youth leaders, and I’ve been a nurse for over 4 years. May God continue to bless you. Again thank you for your amazing recipe. I will definitely be trying others. Reply

    • Natasha
      natashaskitchen
      April 19, 2012

      I guess you could just blame me for messing up his diet 🙂 I’m so glad your family really enjoyed it! Thanks for letting me know! God bless you as well! Wow, we do have alot in common! What area of nursing are you in? Reply

      • Lilia
        April 19, 2012

        I always thought that I wanted to be a L&D nurse or mother-baby. But I have been doing Oncology nursing now for over 4 years and absolutely love it. I really feel like this is what God has called me to do. Reply

        • Natasha
          natashaskitchen
          April 19, 2012

          That’s so awesome! I always thought I wanted to be an L&D nurse until my rotation there. I just wasn’t drawn to it either. I’ve applied for a few different position and am trusting in God to send me to the right spot! Did you start in Oncology? Reply

  • Kristina
    April 16, 2012

    so i made this cake, it is absolutely delicious! and i made it twice already actually 🙂 the first time i made it by this recipe and decorated with nutella and hazelnuts and the second time i just added 3tbspns of cocoa powder to the dough and made a chocolate version with a chocolate glaze over the whole thing, pal’chiki oblizhish! 🙂 thank you thank you thank you! p.s. this is the best recipe to make this cake by cuz the second time i made it by a diff recipe, where you make the whole thing over heat and it asked for more butter, the whole thing was so hard to work with and was soooo sticky, me no like, but it did turn out basically the same so from now on, i will always use this one 🙂 Reply

    • Natasha
      natashaskitchen
      April 16, 2012

      Kristina, thank you! I’m so glad you liked my mother’s recipe 🙂 Do you have a good chocolate glaze recipe? I’ve been looking for one and the one you are describing sounds wonderful! . Reply

      • kristina
        April 20, 2012

        the one i used was very simple but i think its missing something. you just melt 1/2 cup chocolate morsels, 1/4 stick butter and 1 tbsp heavy cream. it got the job done but it was a little too sweet for me and it was kinda stiff Reply

        • Natasha
          natashaskitchen
          April 20, 2012

          Thank you darlin’! Reply

  • April 3, 2012

    I’m excited to bake this for my family for this weekend celebration…
    Kind of nervous because it will be my first time making this cake! I hope I don’t mess up! Reply

    • Natasha
      natashaskitchen
      April 3, 2012

      Let me know how it goes. You’ll do great! Reply

  • Emma
    March 29, 2012

    Natasha can i put cocoa into hot mixture instead after flour cuz its harder since the dough gets stiffened? Reply

    • Natasha
      natashaskitchen
      March 29, 2012

      Emma, you may add 1 to 1.5 tbsp unsweetened cocoa to the dough right before or with the flour for a chocolate spartak. Just make sure you stir everything in immediately after taking it off the heat or it will get too stiff to mix. Reply

  • Natasha
    March 26, 2012

    Super delicious cake… just melts in your mouth. I did have some problems with dough being too sticky and ripping but at the end cake still turned out amazing. Everybody loved it, especially my hubby 🙂 Reply

  • Alina
    March 22, 2012

    Thank you for this recipe! My mom actually came over and we made it together! Can’t wait to try it! The crumbs were delicious, made me want to break up a layer and just eat it! Reply

    • Natasha
      natashaskitchen
      March 22, 2012

      How fun! Let me know how it turned out. 🙂 Reply

  • Elina
    March 21, 2012

    Hi Natasha,

    I love your blog, everything tastes awesome, 1 question in Spartak cake, should condensed milk be cooked or just straight out of the can?
    Thanks,

    Reply

    • Natasha
      natashaskitchen
      March 21, 2012

      HI Elina, just use it straight out of the can. 🙂 Reply

  • Oksana
    March 18, 2012

    Hi Natasha,

    I discovered this cake on your website about 2 weeks ago… Since then, I have made it 4 times!!! 🙂 It is my favorite cake, now my dad’s favorite, and my brother’s favorite!! I also made this for a bake sale we had at work last night and oh my goodness, my co-workers were in love! Some even said this was the BEST dessert they ever had!! Thanks so much for your blog! I always look forward to your posts 🙂 Reply

    • Natasha
      natashaskitchen
      March 19, 2012

      Oksana, that’s so awesome!! What a great success story. Thank you for sharing. My mom will love hearing that! 🙂 Reply

  • Viktoriya
    March 13, 2012

    I loved this cake and it will be my go-to to cake from now on! my uncle, who does not like sweets or dessert in general ate 2 slices! Thanx for a great post! Looking forward to more of your amazing cake recipes;);) Reply

    • Natasha
      natashaskitchen
      March 13, 2012

      That’s awesome!! Thanks for sharing 🙂 Reply

      • Viktoriya
        April 13, 2012

        I tried this cake with the cocoa this time and I loved the presentation of how it looks with the chocolate layers. It is definetly better the 3rd day or so! Reply

        • Natasha
          natashaskitchen
          April 13, 2012

          Now I really really want to do a chocolate one!! I better go find a piece of chocolate to stick in my mouth. You’ve created a craving. Thanks alot! Reply

  • Laura
    March 3, 2012

    quick question. I was making this cake and noticed that your picture has 2 eggs with sugar, but the recipe says 1 egg…..so is it 1 or 2 eggs? I did 2 eggs, was following the picture. Reply

    • Natasha
      natashaskitchen
      March 3, 2012

      Laura, I mentioned in the second paragraph that the photos are for double the recipe. So it’s just one egg. I’ll go back and put that in bold so people aren’t missing it. Thanks Laura. Reply

  • Tanya
    February 13, 2012

    I made this cake yesterday, and it turned out AMAZING! And pretty easy to make – probably took me a bit more than an hour. I rolled the layers on foil and baked them two at a time since they are pretty small. The cake came out really moist and light and not too sweet, so it’s my new favorite! Thank you so much Natasha! Reply

    • Natasha
      natashaskitchen
      February 14, 2012

      That’s awesome! I’m glad you liked it. I’ll tell my Mom too; she’ll be happy to hear its your new fav 🙂 Reply

  • Larisa
    February 12, 2012

    I made this cake yesterday , it was very good, thank you for the recipe. Reply

  • heather
    February 9, 2012

    this was delicious and so easy! i’d love to make a chocolate version, if you know how, please do share. spasibo! Reply

    • Natasha
      natashaskitchen
      February 9, 2012

      I’m glad you enjoyed the cake 🙂 Add 1 to 1.5 tbsp unsweetened cocoa to the dough after adding the flour for a chocolate spartak. Reply

  • tania
    February 1, 2012

    Beautiful blog natasha! I am excited to make this cake today, been looking for a good recipe and came across yours,thank you 🙂
    i was also wondering if you have a recipe of a cake with a hazelnut cream? i tried a simple biskvit cake at a wedding with an amazing gentle hazelnut cream(and im wondering if anyone knows what they use -syrup or actual hazelnuts added to cream?) if anyone knows please let me know! thank you 🙂 Reply

    • Natasha
      natashaskitchen
      February 1, 2012

      I don’t, but I’d like to know if you find out. I’ll be on the lookout for that recipe 🙂 Reply

    • Viktoriya
      March 13, 2012

      I made a Hungarian hazelnut torte (from epicurious), if you like buttercream frostings then try it out, it does use 2 sticks of butter, and it has actual hazelnuts you mix in. I found the cake itself to be eh, but the buttercream might be better on a biskvit, if you soak the biskvit first in liqeuor or something. Reply

      • Natasha
        natashaskitchen
        March 13, 2012

        mmm. Sounds nice 🙂 Reply

  • diana
    January 29, 2012

    So I made the spartak, katerinas tres leches cakes, and like i said the pizza as well..turned out perfect..i can’t wait to try the cakes tomorrow. Reply

    • Natasha
      natashaskitchen
      January 29, 2012

      Wow!! You are on a roll! 🙂 Reply

  • diana
    January 29, 2012

    thank you soo much..i am very exited….i am half way done.yey Reply

    • Natasha
      natashaskitchen
      January 29, 2012

      Let me know what you think. 🙂 Reply

  • diana
    January 29, 2012

    Hello I made the chicken garlic pizza and everybody loved it..I am making this cake now and I was wondering how many layers does this come out to or how many cookies does it make? thanks Reply

    • Natasha
      natashaskitchen
      January 29, 2012

      This recipe makes 10 layers (2 shorter cakes or 1 really tall one). Reply

  • Irina
    January 23, 2012

    Thank you for this wonderful receipe!! What a great cake! I made it for Sunday lunch at my in-laws and it was gone by the end of the evening! The kids and everyone else loved it! I enjoy your receipes and have tried many of them! Yum!! By the way, I tried a similar cake in the past and found an easier way to roll out the dough thin without it breaking. I cut out the shape of the cake with parchment paper. Then I sprinkle flour on the paper as well as on the dough. Its easier to roll it out without it breaking and no need to transport it after. I bake it with the parchment and the dough comes off perfect after its baked. Thanks again!
    ~Irina Reply

    • Natasha
      natashaskitchen
      January 23, 2012

      Thank you Irina! I will try that when I make it at home next time since my counter tops are less than ideal. Reply

  • January 22, 2012

    Hi Natasha, cake looks amazing. Love it. I make it witch chocolate layers, white cream and hazelnuts.
    I will defiantly try yours. 🙂 Reply

    • Natasha
      natashaskitchen
      January 22, 2012

      I’d like to try the chocolate one some day. It was in my mom’s recipe book to add cocoa (optional), but I think she loves this one so much, she’s never tried the chocolate version. Reply

  • Sveta
    January 21, 2012

    This cake is my favorite ever! Do u know what else is my favorite? When I end up eating the whole thing and then go hide and cry because I’m such a fatty fat fat Reply

    • Natasha
      natashaskitchen
      January 21, 2012

      Oh shush. You are my sister so I can go ahead and tell you to shush. Yes, I do love this cake too! Now you can make Mom’s cake anytime you want to. You will always have the recipe and so will your children and their children. Pretty sweet huh? Reply

  • Emma
    January 19, 2012

    Do you gotta put that rounder around springform base or can you just bake the bottom? Reply

    • Natasha
      natashaskitchen
      January 19, 2012

      You just need the base of the springform 🙂 Reply

  • Emma
    January 19, 2012

    So good and no leftovers:) Reply

  • Sveta
    January 13, 2012

    This looks a bit difficult. Is it? Reply

    • Natasha
      natashaskitchen
      January 13, 2012

      I’d say yes, but once you do it once, you will be a pro! It’s more difficult than the biskvit cakes but it’s worth it. Reply

  • Victoria
    January 13, 2012

    Can you soften butter in microwave? Reply

    • Natasha
      natashaskitchen
      January 13, 2012

      My mom did this time as a last resort, but it worked anyway! Slice the butter and put it on for 10 seconds, then check it; it melts pretty quickly. You don’t want it to melt, just soften. Hope that helps. Reply

  • Sveta Reut
    January 12, 2012

    My aunt made this cake and I love it. Thanks for posting it. Im looking forward to making it myself. Reply

  • January 7, 2012

    Natasha fabulous recipe! I will be stealing this recipe and posting on my blog 🙂 I will definitely give you credit! Reply

  • Marina
    January 4, 2012

    Beautifulness!!!!!! Reply

  • Zhanna
    January 4, 2012

    everyone ate this in a split second while gobbling down tea hehehe! Reply

  • Gulyana
    January 2, 2012

    Oh wow!!! This cake was absolutely delicious! I made if for New Years and it was the best cake I’ve ever made. Everybody loved it. They said that they had at first expected an ordinary “layer” cake, but when they took a bite, they went like “mmmm, what is that?” It tasted absolutely wonderful, not too sweet but just yummy. It was not that difficult to make, but I did have a little problem rolling out the layers, they kept sticking to the counter. I used a lot of flower while rolling them, but maybe next time I’ll put more flour in the dough. It is definately going to be my “go-to” cake now. Thank you and your sweet Mom so much for the recipe! Reply

    • Natasha
      natashaskitchen
      January 2, 2012

      Laura’s comment above has advice about rolling it out and baking it on a parchment paper. that may help. Mom’s counter is fantastic for rolling things out. Reply

    • Natasha
      natashaskitchen
      January 3, 2012

      And, yes, I did thank her 🙂 She loves hearing all these success stories! Reply

    • Tina
      September 15, 2012

      I learned this little trick when rolling out the layers for the cake, and it works fabulous plus requires minimal use of flour:) I have granite countertops but I use plastic wrap to cover the table where I will be rolling out the layers. I use the same exact one from Costco that I buy to cover the plate of food when putting in refrigerator or microwave. Cover the entire area of the table that you will be using, roll out the dough on the table covered with plastic wrap and you will be amazed how it works…seriously, just like non-stick counter tops. Plus, it’s a LOT EASIER to clean the mess of flour once you’re done :)) I truly love it!! :)) Reply

      • Natasha
        natashaskitchen
        September 15, 2012

        That’s a great tip Tina, thank you for sharing 🙂 Reply

  • January 1, 2012

    Is this the same as a “Napoleon”? Either way, it looks yummy! I need to start cooking Russian baked goods one of these days–this might be a good place to start 🙂 Reply

    • Natasha
      natashaskitchen
      January 1, 2012

      I don’t think so. Napoleon is also called “mille-feuille” which means a thousand sheets. Its usually made with a puff pastry. This is just spartak. Reply

  • julia G
    January 1, 2012

    So good will try with chocolate next time! Thanks to u and ur mama! God bless!!!!!!!!!! Reply

  • Verachka
    January 1, 2012

    Natashenka,
    I appreciate for the time and effort that you put in posting these really good recipes. Thanks so much for this spartak recipe. I made it for New Years and was not disappointed!
    Keep up the good work Reply

    • Natasha
      natashaskitchen
      January 1, 2012

      That’s wonderful!! Happy new years! Reply

  • December 30, 2011

    This cake is AMAZING!!!! it is my favourite cake of all times. My Mom’s friend use to make it all the time but would not give her recipe to nobody and now she has passed away.

    Thank you so much for the detailed photo’s and recipe. Here where I live they call this cake “Napoleon”……I usually have to go to a Ukie store to buy it, but it doesn’t taste as good as home made. Thanks again……I’m going to make this for “Yкраїнського Різдва” on Jan. 7th.

    ……thank you again…Happy New Year and Merry Ukrainian Christmas”!!!! Reply

    • Natasha
      natashaskitchen
      December 30, 2011

      Thank you Iryna! I hope it’s as good as you remember it :). Merry Christmas and happy new year to you as well!! Reply

  • Olchik
    December 30, 2011

    Amazing!!!!!!!!!!! Thanks!:) Happy New years! Reply

  • Lesia
    December 30, 2011

    Thank you…and mama, this is an awesome recipe. All the best in the New Year!! Reply

    • Natasha
      natashaskitchen
      December 30, 2011

      I passed your message on to my mom 🙂 You are very welcome. Reply

  • anna
    December 29, 2011

    Isnt this called “medovik” russian honey cake except you didnt add honey cuz i know spartak has chocolste layers? or you dont like to add cocoa?:) Reply

    • Natasha
      natashaskitchen
      December 29, 2011

      Medovik is a different cake. Spartak can either be made with chocolate layers (just add 1 to 1.5 tbsp cocoa after the flour) or the light colored layers (our family’s favorite!) Reply

  • Olchik
    December 29, 2011

    Awesome Thank you so much!!!!!!!!!!!!!!! Reply

  • Olchik
    December 29, 2011

    Natasha if i make the layers a day ahead what do i do with them so they wont dry up before i cream them? Reply

    • Natasha
      natashaskitchen
      December 29, 2011

      Just put them in a plastic bag and leave them on the counter. They will be dry like crackers but that’s how they are supposed to be until they are frosted. Reply

  • Galya
    December 29, 2011

    Thank you so much!!!!!!!!!!!!!!!!!!! Reply

  • laura
    December 28, 2011

    thanks for recipe…looks good. For people who dont have springform pans (I do, but never used it for making layers)…i just roll out on parchment paper as thin as you want and use a plate upside down on top of layer and cut with knife to make perfect round shape. works great and been doing it for over 10 years. Reply

    • Natasha
      natashaskitchen
      December 28, 2011

      That’s a great tip! I like the idea of using parchment paper. Do you just roll it out onto parchment paper without flouring it and then just leave it on the parchment to bake? Reply

      • laura
        January 1, 2012

        just a little flour to roll out the dough, but i just place it on rack to bake without a baking pan. works great with alum foil too. Reply

      • Mark
        August 26, 2013

        Or you can oil the parchment paper. Reply

  • Irina
    December 28, 2011

    Thanks so much for posting this recipe! I had a recipe for a cake like this but the directions were not clear on where to bake the layers, but yours are very clear & detailed 🙂 Reply

  • evelyn
    December 28, 2011

    Thank you so much Natasha!!!!!!!!!!!!! Reply

  • Diana
    December 28, 2011

    Hello,
    We make this cake too but I also put cocoa powder in the layers to make them chocolate. So its chocolate layers and white cream. I also put a little bit of sour cream into the cream.
    We also try to make the layers paper thin, as thin as possible.
    I was wondering when you roll out your layers of dough do they rip?
    Whenever I try to roll out the dough it is always a lot of work because the edges rip and when I roll it out a hole comes out in the side or middle. Did that happen to yours? your layers look perfect. Reply

    • Natasha
      natashaskitchen
      December 28, 2011

      We didn’t have that problem. My mom explained to me that if you wait to mix in the flour, it will be difficult to roll out the dough. She made this mistake in the past and said the dough would crack, break and crumble. Reply

  • irina
    December 28, 2011

    thank you so much for this detailed recipe, definitely on my list for new years.. do you think it’ll be ok if ill add some cocoa (unsweetened) to the dough to make it taste chocolaty? Reply

    • Natasha
      natashaskitchen
      December 28, 2011

      Add 1 to 1.5 tbsp unsweetened cocoa after adding the flour for a chocolate spartak. Reply

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