Spartak Russian Cake Recipe – Russian Special
Spartak is a luxurious Russian dessert beloved for its multiple thin layers of layered chocolate cake alternated with a silky sour cream frosting. With its rich cocoa flavor and slight tang, this cake delivers both sweetness and balance—a perfect treat for any festive celebration. Though it requires patience to bake and assemble, the reward is a crowd-pleasing dessert that melts in your mouth and bursts with traditional flavors.
- 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 :
Cake Moisture: Be sure not to overbake the chocolate layers; slightly under-baked layers stay moist and meld beautifully with the frosting.
Frosting Variation: You can lighten the sour cream frosting by substituting part of the sour cream with whipped cream or mascarpone for a smoother texture.
Layer Assembly Tips: Spread the frosting thinly and evenly between layers; chill each layer briefly to make stacking easier and neater.
Storage Suggestions: Store Spartak cake in the refrigerator for up to 4 days. Chilled overnight, it achieves deeper flavor as the layers soften and meld.
