Mom’s Spartak Cake Recipe
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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 (or 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.
2. Add softened butter, warm milk, and baking soda. Mix on medium speed 1 minute, until smooth.
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.
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)
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
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.
5. Generously dust the base of the springform pan with flour.
6. 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). 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!
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
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. Spread a thin layer of frosting over the first layer (enough to cover the surface) and go all the way to the edges.
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.
3. Crush the cake layer you set aside as well as the optional graham cracker.
4. Generously sprinkle the crumbs over the top. Cup handfuls of crumbs and pat them onto the sides of the cake.
5. Transfer to a pretty serving dish and refrigerate overnight (it should sit at least 10 hours for the layers to soften).
Thank you Mama for being patient with me while I took a million pictures. I love you Mom!!
Mom's Spartak Cake Recipe
Ingredients
- 1 egg
- 1 cup sugar
- 4 Tbsp unsalted butter, softened at room temp
- 6 Tbsp or 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
- Beat together 1 egg and 1 cup sugar (whisk attachment, medium speed, 6 minutes).
- Add softened butter, warm milk, and baking soda. Mix on medium speed 1 minute, until smooth.
- 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.
- 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.
- 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.
- 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.
- Mix the scraps of dough with some fresh dough and roll it out again. Don't waste those scraps!
- 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:
- 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.
- Mix in the softened cream cheese 1 chunk at a time until smooth, scraping down the bowl as necessary (2-3 minutes)
- On low speed, mix in the cool whip (or whipped cream) until well blended.
Assembling the Cake:
- 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.
- 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.
- 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).
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi Natasha! My grandparents are from ukraine, but i haven’t met them, and i always wanted to know more about the country’s cousine. I’m very happy that now I found your blog, thank you for all the amazing recipes you share with us!
I have a question about this cake: is the spartak recipe the same as medovik?
Hi Carolina, here’s my recipe for Medovik Cake. I hope you love it!
Hello Natasha do you think I can use this frosting for the Medovik cake since finding sour cream where I live is a bit hard . Thank you for your answer.
Hi Agnes, I haven’t tried that, but since they are so similar, I bet that could work! I’d love to know how it turns out if you experiment!
Hi Natasha, Does this Cake Freeze Well?
Hi Lia, I haven’t tested freezing this cake to advise on the outcome. If you experiment, let me know how you liked the recipe.
Hi Natasha, thank you so much for the recipes! I have a question about the amount of milk. Your recipe says 6 Tbsp 1/3 cup milk. Does this mean 6 Tbsp PLUS 1/3 cup?
Thank you!
Hi, it is 6 Tbsp or 1/3 cup of milk. You can measure either way. Sorry that wasn’t more clear. I clarified the recipe. Thank you for asking!
Hi Natasha:) Do you think I could substitute this recipe with gluten free flour?
Hello Olga, I haven’t tried that yet to advise. If you do an experiment, please do share with us how it goes.
Hi Natasha,
do you think I can use this cream recipe for a regular sponge cake? Do you think it’ll work and taste good? If yes, should I increase or decrease the amount of it for you 9inch sponge cake?
Thanks so much!
Hi Olesya, I think this frosting works better for the spartak than it would for a regular sponge cake. It’s not the prettiest fluffiest frosting and looks better under the crumb coating.
Hi Natasha!
I have made this cake a few times and I am constantly being requested to make it for parties because it is DELICIOUS! However, I always have issues with the dough being very very sticky when I roll it out… Do you have any tips or recommendations to help with this?
I am American but I have been dating a Ukrainian man for several years and your site has been an absolute godsend! Thank you for what you do!
Hi Tori, I’m so glad you love the cake. Are you possibly using a different kind of flour? It could also be due to not enough flour.
Hi Natasha. Ive made this cake many times and it’s too sweet for us. If I put 1/2 the sugar in the dough do I also have to put less flour?
Hi Ana, since baking so much a science, I can’t make the recommendation for less sugar in the dough without trying it out first. If you experiment, please let me know how it goes. I’m sorry I can’t be more helpful with that.
Question, is it 6 tbsp of milk plus 1/3 cup? Or either or since its about same measurement.
Hi Maria, it is 6 Tbsp (1/3 cup) milk.
Is it unsalted butter both times?
Hi Kyle, yes I use unsalted butter in all of my recipes unless otherwise noted 🙂 I hope you love the recipe!
That’s great! It’s in the fridge as we speak. Do I serve at room temp? Kyle
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.
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?
Hi Kyle, we often serve this cold. 🙂
Hi natasha,
Love this recipe.
Can this cake be made a week ahead?
Can I make the layer and assemble a couple of days later?
Thank you, Raman. 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 be made a week in advance and stored in a cool dry place (like a pantry).
What is the calorie count for this cake? Luv your recipe’s!
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! 🙂
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.
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.
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?
Hi Eleonora, I think that would work to cover it with fondant and top with raspberries 🙂 I’m sure that will be beautiful!
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.
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).
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?
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.
Hi Natasa can i put one white layer and ane chocolate
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.
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.
Hi Christy, I honestly haven’t tried that so I don’t know how to compare it.
Hi Natasha, do you think I could apply fondant on it? I would like to transform it into a personalized cake.
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.
Thank you for your advice!
My pleasure, please let me know how it turns out!
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?
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. 🙂
Hello!
Every time i make this one it is a HIT! Love this one!!
Awesome! I’m so glad to hear that! Thanks for sharing 🙂
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!
I’m so happy you love the recipe! Thanks for sharing your incredible review 😀
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!!!
It’s hard to say without trying it but this cake is amazing! I think it’s always been my very favorite 🙂
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.
You’re welcome Olga! Thank you for sharing your wonderful review! 🙂
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!
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 😉
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!!!
Awww that’s the best! Thank you so much Lana for sharing that with me and for spreading the word. I’m all smiles! 😁
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
I love it with just the crumbs on the outside 🙂
Oh really that’s cool too gurl will keep that in mind
I made this cake three times already, and last two times I added couple layers of raspberries. liked it a lot that way.
Thank you for sharing! 🙂
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 😀
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!
Love This..Most delicious cake ever!
Thank you so much for the awesome review!
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?
Hi Martha, I’m sorry I missed that! You can remove the cake layers from the pan right away.
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
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). 🙂
Thank you, having been looking for this recipe for years. Turned out ‘just like the pictures’
I am very happy to hear that you like the recipe, and you’re welcome :).
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:):)
Welcome to the side, and I hope you find lots of new favorites :).
I am so making this! My mums friend makes the same thing, they are from Tajikistan and it is so delicious.
I hope you love it just as much! 🙂
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.
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.
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?
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.
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.
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.
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!
What a great review Emily, this cake always gets eaten first at the parties so good thing you made more than one :D.
Hi Natasha! I made this cake today but the layers are really hard is that fine?
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 🙂
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!:)
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 😉
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!
Yeah, I know what you mean. My son loves to “help” lol.
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!!
Thank you so much for an awesome review! It is so encouraging 🙂
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:)
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. 🙂
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?
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?
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
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 🙂
The condensed milk comes in different-sized cans, how many oz do you need?
I’ve only seen them come in 14 oz cans, but maybe other stores have different sizes?
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
Wow that is probably one of the best reviews I’ve received. Thank you and God bless you!!
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!
Two is always better than 1! 🙂 I’m so happy you loved it. You’re very welcome 🙂
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?
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 🙂
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.
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?
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?
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.
I hope you find tons more new favorites. Make sure to try the chocolate spartak also 🙂
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 🙂
Wow! You are on a roll! The raspberry pretzel jello is crazy good! Let me know what you think of it 🙂
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
If you are making 20 layers (doubling the whole recipe), yes you should double the cream as well 🙂
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!
That’s awesome!! I’m so glad you’re enjoying my recipes. 🙂 What a great review! That’s exactly how my family is.
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 🙂
oooh wow 11 lovely layers! I bet it was a stunner! I’m so happy this recipe was a success for you 🙂
Thank you so much for your recipes. I loved your helpful blog.
You’re so welcome. I’m very glad you like the recipes and thank you for visiting the blog 🙂
Is there anything else I can use besides the springform pan? I dnt have one 🙁
Yes! Try this method that I used in my chocolate spartak. You just trace it with something round and bake directly on the parchment paper. So easy!! 🙂 https://natashaskitchen.com/2012/10/30/chocolate-spartak-cake-recipe/
Do you think it would be ok to use juts graham crackers for the top?
Yes totally!!
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
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.
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?
Yes, cover it with plastic wrap so it doesn’t get dry on the edges 🙂
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?
They come out soft but when they dry they become more like cookies. 🙂
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 :):):):)
Oh it is so worth it! I hope you LOVED it!!! 🙂
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
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?
is 10 hours enough for the cake to sit, or longer would be even better for the cake to soften really good?
10 hours is plenty of time :).
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.
It is best to do it at least a day before to soften the layers :), not more than three days in advance
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
I hope you all love it!! 🙂
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 🙂
Thank you for the good report :).
Do you have a Russian and Ukrainian version?
It’s kind of both. I’m not sure who made it first 😉
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:)
That’s a great idea Natalie, I will try that next time 🙂
thank you so much for the recipe…awesome site!
Why thank you! 🙂
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
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! 🙂
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.
It is a very soft cake when it’s ready 🙂
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?
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?
Natasha,
Thank You for this recipe my husband doesn’t really like sweets but he loved this cake.
It’s very hard to say “No” to this cake :D.
Woohoo. I’m so glad to hear that.
If I was to use Canadian, would I still use 2 cups? Or less/more?
Use the same amount for this cake.
Hi Natasha! So this recipe (1 egg, 1 cup sugar, etc… ) will make how many layers? Also, what kind of flour did you use?
I used regular all-purpose flour and it makes 8-10 layers depending on how thin you roll them out.
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!
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.
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 .
I love to hear a good report. I’m so happy that you enjoyed it :).
Thank you for the wonderful recipe!! I am from Indonesia, I was challenged to try to make this dish
Hope you had fun with it :).
I made this cake its awesome. I like it very much.Thanks.
You are welcome, I’m glad that you enjoyed it :).