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

Natasha's Kitchen Cookbook

Mom's Spartak Cake Recipe

5 from 37 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 2 hours
Cook Time: 5 minutes
Total Time: 2 hours 5 minutes

Ingredients 

Servings: 12 -15
  • 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).
Course: Dessert
Cuisine: Russian, Ukrainian
Keyword: Spartak Cake
Skill Level: Difficult
Cost to Make: $$

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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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Comments

  • 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

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