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

This post may contain affiliate links. Read my disclosure policy.

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 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: $$
Natasha's Kitchen Cookbook

Final Final Picmonkey Hashtag banner

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

Leave a Comment

Recipe Rating




Comments

  • 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

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.