Spartak Russian Cake Recipe – Russian Special
Spartak Cake is a beloved Russian layered dessert known for its rich, chocolatey layers and creamy filling. A perfect harmony of tender cocoa-infused cake layers and a tangy sour cream frosting, this cake is a festive favorite across Eastern Europe. Each bite melts in your mouth, with a balance of sweetness and slight tartness, making it ideal for celebrations or cozy gatherings. Though it takes a little time to assemble, the delicious payoff is well worth the effort. Let’s make this classic indulgence from scratch
- Prep Time30 min
- Cook Time15 min
- Total Time45 min
For the Chocolate Cake Layers:
- 2 cups all-purpose flour (plus extra for dusting)
- 2 tablespoons cocoa powder
- 1/2 cup sugar
- 1/4 cup unsalted butter
- 1/4 cup honey
- 2 eggs
- 1 teaspoon baking soda
For the Cream Filling:
- 2 cups sour cream (full-fat preferred)
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract (optional)
Optional Garnishes:
- Grated chocolate
- Crushed cake trimmings or cookie crumbs
- Berries or mint leaves for serving
Prepare the Cake Dough:
In a heatproof bowl over a saucepan of simmering water, melt the butter, sugar, and honey together.
Stir until smooth, then remove from heat.
Quickly whisk in the eggs one at a time.
Add baking soda and stir.
The mixture will foam and expand.
Sift in the flour and cocoa powder gradually, mixing until a soft, sticky dough forms.
Divide the dough into 6–8 equal parts.
Roll each into a ball. Chill for 15 minutes for easier handling.
Roll and Bake the Layers:
Preheat oven to 180°C (350°F). Line baking sheets with parchment paper.
Roll each dough ball into a thin circle (approx. 8 inches/20 cm wide).
Trim edges with a plate for even rounds.
Bake each layer for 4–6 minutes until slightly puffed and firm.
Cool on a rack.
Save the trimmings and bake them too—these will be used for decorating.
Make the Cream Filling:
In a bowl, mix sour cream, sweetened condensed milk, and vanilla until smooth.
Taste and adjust sweetness if desired.
Assemble the Cake:
Place one cake layer on a serving plate.
Spread 2–3 tablespoons of cream evenly over the layer.
Repeat with remaining layers, finishing with a generous topping of cream.
Crumble the reserved baked trimmings and sprinkle over the top and sides of the cake.
Chill:
Cover and refrigerate for at least 6 hours, preferably overnight.
This allows the layers to soften and meld beautifully.
Serve:
Slice the chilled cake with a sharp knife.
Serve with a cup of tea or coffee for a traditional Russian dessert experience.
Garnish with berries or mint if desired.
Recipe Notes :
Flour Dusting Tip : Lightly flour your surface when rolling the dough to avoid sticking. Work quickly as dough softens fast.
Frosting Variations : You can substitute part of the sour cream with whipped cream or mascarpone for a different texture.
Storage : Spartak keeps well in the fridge for up to 4 days, getting better each day as the flavors intensify.
Serving Suggestion : Best served chilled. Pairs wonderfully with black tea or a sweet dessert wine.
