What does Spartak cake taste like?

Spartak cake has a rich, chocolatey base balanced by a light, tangy cream. It’s sweet without being overpowering, and the texture becomes soft and moist after resting overnight. The flavor is deep, comforting, and nostalgic — especially if you grew up with Slavic desserts.

Is Spartak cake the same as Medovik?

Not quite. While both are multi-layered Eastern European cakes, Medovik is made with honey-flavored layers and typically a lighter, more airy cream. Spartak uses chocolate layers and usually features a sour cream or custard-style filling.

How many layers does Spartak cake have?

Most traditional recipes feature 7 to 9 thin layers , though some can go as high as 10. The key is to roll each one thinly and bake them evenly.

Can you make Spartak cake ahead of time?

Yes — in fact, you should . Spartak cake tastes best after it rests in the fridge for at least 8 hours , giving the cream time to soak into the layers and soften them.

What kind of frosting works best?

The classic filling is a lightly sweetened sour cream or sour cream + condensed milk combo. However, variations using cream cheese , custard , or even diplomat cream are common and equally delicious.

Spartak Cake Recipe – Layered Russian Chocolate Delight ❤️

Name: Spartak Cake
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: Russian
Ingredients: 3 cups all-purpose flour; 2 tbsp unsweetened cocoa powder; 1 tsp baking soda; ½ cup granulated sugar; 2 tbsp honey; ½ cup unsalted butter; 2 large eggs; ¼ cup sour cream; 1 tsp white vinegar; 2½ cups full-fat sour cream; 1 cup sweetened condensed milk; 1 tsp vanilla extract; (Optional) 4 oz cream cheese or butter for thicker texture; Chocolate ganache; Chopped walnuts or crushed cake scraps; Fresh berries or powdered sugar

Description

Spartak Cake is a traditional Russian dessert known for its thin chocolate layers and creamy sour cream-based filling. This layered masterpiece is soft, tangy, chocolatey, and perfect for holidays or family gatherings. It’s a dessert that gets better overnight — both in flavor and texture!

Ingredients

Scale

For the Chocolate Cake Layers:

3 cups all-purpose flour
2 tbsp unsweetened cocoa powder
1 tsp baking soda
½ cup granulated sugar
2 tbsp honey
½ cup unsalted butter
2 large eggs
¼ cup sour cream
1 tsp white vinegar

For the Sour Cream Filling:

2½ cups full-fat sour cream
1 cup sweetened condensed milk
1 tsp vanilla extract
(Optional) 4 oz cream cheese or butter for thicker texture

Optional Toppings:

Chocolate ganache
Chopped walnuts or crushed cake scraps
Fresh berries or powdered sugar

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Instructions

Prepare the Dough:

Melt butter, sugar, and honey. Stir in eggs, then add cocoa, sour cream, vinegar, and dry ingredients. Divide into 8–9 pieces and chill.

Roll & Bake Layers:

Preheat oven to 350°F (175°C). Roll each dough ball thin, bake 5 minutes until firm but not overdone.

Mix the Filling:

Combine sour cream, condensed milk, and vanilla. Add butter or cream cheese if desired.

Assemble the Cake:

Layer cake discs with cream, one by one. Use extra cream on the top and sides.

Chill Overnight:

Cover and refrigerate for at least 8 hours before slicing.

Notes

Best served the next day.
Use a hot knife for clean slices.
Cake scraps make a great natural coating for the sides.

Prep Time: 45 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: Russian

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 26g
Sodium: 180mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 5g
Cholesterol: 60mg