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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 (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.

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 28 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
Keyword: Spartak Cake
Cuisine: Russian, Ukrainian
Course: Dessert
Servings: 12 -15

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

  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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Natasha Kravchuk

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

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Read comments/reviewsAdd comment/review

  • Carolina
    April 30, 2022

    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?

    Reply

    • Natasha's Kitchen
      May 1, 2022

      Hi Carolina, here’s my recipe for Medovik Cake. I hope you love it!

      Reply

  • Agnes
    June 19, 2021

    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.

    Reply

    • Natashas Kitchen
      June 19, 2021

      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!

      Reply

  • Lia
    May 25, 2021

    Hi Natasha, Does this Cake Freeze Well?

    Reply

    • Natashas Kitchen
      May 25, 2021

      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.

      Reply

  • Svetlana Kartak
    March 31, 2021

    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!

    Reply

    • Natasha
      April 2, 2021

      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!

      Reply

  • Olga
    January 26, 2021

    Hi Natasha:) Do you think I could substitute this recipe with gluten free flour?

    Reply

    • Natasha's Kitchen
      January 26, 2021

      Hello Olga, I haven’t tried that yet to advise. If you do an experiment, please do share with us how it goes.

      Reply

  • Olesya
    December 22, 2020

    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!

    Reply

    • Natasha
      December 23, 2020

      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.

      Reply

  • Tori
    October 21, 2020

    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!

    Reply

    • Natasha
      October 22, 2020

      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.

      Reply

  • Ana
    April 1, 2020

    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?

    Reply

    • Natasha
      April 2, 2020

      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.

      Reply

  • Maria
    February 6, 2020

    Question, is it 6 tbsp of milk plus 1/3 cup? Or either or since its about same measurement.

    Reply

    • Natashas Kitchen
      February 6, 2020

      Hi Maria, it is 6 Tbsp (1/3 cup) milk.

      Reply

  • 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. 🙂

          • Raman
            October 24, 2020

            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?

          • Natasha's Kitchen
            October 25, 2020

            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).

  • 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

      • Tzivia
        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

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