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

  • Sveta Reut
    January 12, 2012

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

    Reply

  • Mila Sky
    January 7, 2012

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

    Reply

  • Marina
    January 4, 2012

    Beautifulness!!!!!!

    Reply

  • Zhanna
    January 4, 2012

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

    Reply

  • Gulyana
    January 2, 2012

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

    Reply

    • Natasha
      natashaskitchen
      January 2, 2012

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

      Reply

    • Natasha
      natashaskitchen
      January 3, 2012

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

      Reply

    • Tina
      September 15, 2012

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

      Reply

      • Natasha
        natashaskitchen
        September 15, 2012

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

        Reply

  • Jennifer @GradBaby
    January 1, 2012

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

    Reply

    • Natasha
      natashaskitchen
      January 1, 2012

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

      Reply

  • julia G
    January 1, 2012

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

    Reply

  • Verachka
    January 1, 2012

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

    Reply

    • Natasha
      natashaskitchen
      January 1, 2012

      That’s wonderful!! Happy new years!

      Reply

  • Iryna
    December 30, 2011

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

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

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

    Reply

    • Natasha
      natashaskitchen
      December 30, 2011

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

      Reply

  • Olchik
    December 30, 2011

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

    Reply

  • Lesia
    December 30, 2011

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

    Reply

    • Natasha
      natashaskitchen
      December 30, 2011

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

      Reply

  • anna
    December 29, 2011

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

    Reply

    • Natasha
      natashaskitchen
      December 29, 2011

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

      Reply

  • Olchik
    December 29, 2011

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

    Reply

  • Olchik
    December 29, 2011

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

    Reply

    • Natasha
      natashaskitchen
      December 29, 2011

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

      Reply

  • Galya
    December 29, 2011

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

    Reply

  • laura
    December 28, 2011

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

    Reply

    • Natasha
      natashaskitchen
      December 28, 2011

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

      Reply

      • laura
        January 1, 2012

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

        Reply

      • Mark
        August 26, 2013

        Or you can oil the parchment paper.

        Reply

  • Irina
    December 28, 2011

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

    Reply

  • evelyn
    December 28, 2011

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

    Reply

  • Diana
    December 28, 2011

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

    Reply

    • Natasha
      natashaskitchen
      December 28, 2011

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

      Reply

  • irina
    December 28, 2011

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

    Reply

    • Natasha
      natashaskitchen
      December 28, 2011

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

      Reply

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