When I was growing up, my mom would always bake a lot of delicious cakes and cookies. You would see a lot of european style cakes at birthdays, easters, christmases and fun family get-togethers. But one cake she didn’t make too often, was the Spartak cake. And boy…growing up in a big family, all of us kids loved this cake!

The beauty of this cake, is when you let it stand in the fridge for an hour or two, it becomes super moist and delicate. And did I mention delicious?! You’ll get those cravings running and your kids will be begging for more!

Prep time:
1 hour
Cook time:
20 minutes
Chill time:
Total time:
1 hour 20 minutes
8-10 Servings


Cake Ingredients:

  • 1 large egg room temp
  • 1 cup coconut sugar
  • 1 ½ tbsp cocoa powder
  • ⅓ cup warm almond milk  
  • 4 tbsp unsalted softened butter
  • 1 tsp baking soda
  • 2 cups minus one tbsp all-purpose flour

Cream Ingredients

  • 2 sticks softened butter
  • 4 oz can sweetened condensed milk
  • 8 oz package cream cheese room temp
  • ¾ cup very cold heavy whipping cream


For the Cake:

  1. Sift together flour with cocoa powder and set aside.
  2. With a whisk attachment, beat together the egg and sugar for about 6 minutes, or until it becomes creamy and well blended.
  3. Add your softened butter, warm milk, and baking soda. Mix on medium/high speed for another 3 minutes, or until it looks smooth.
  4. Make a water bath by bringing a pot of water to a boil. Pour the mixture into a metal or glass bowl and set it over the steamy pot of water for 8 to 10 minutes. Stir frequently!
  5. Remove the bowl from the heat and immediately add sifted flour and cocoa powder. Stir with a spatula until evenly blended. (Make sure to add flour right away or you will ruin the dough!)
  6. Let the mixture stand for 20 minutes, until it becomes warm. It thickens as it cools. It’s easier to roll out the dough while it’s still warm.
  7. Preheat oven to 350 F.
  8. Place a heaping tbsp of dough over a large sheet of parchment paper ***. Sprinkle flour over the top and roll it out to roughly 9’’. Then using a circle pan or a plate, trim the edges and bake the cake layer and scraps for about 8 minutes.
  9. When you take out the layer out of the oven, allow it to cool for one or two minutes before transferring to a clean parchment paper and repeating step 8 until all the batter is gone.
  10. Crumple the scraps and save them. You will need them later.

For the Cream:

  1. With the whisk attachment, beat together butter and condensed milk on medium speed for 7 minutes.
  2. Scrape bowl and mix cream cheese a little bit at a time until smooth (2-3 minutes). Really important the cream cheese is soft or you might get unpleasant small clumps!
  3. In a separate bowl, beat the cold heavy whipping cream for 2 minutes, or until stiff peaks.
  4. Fold whipped cream into the frosting until well blended.

Assembling the Cake:

  1. Place your first layer on a cake tray or plate and spread enough frosting to cover the entire surface.
  2. Place the next layer and gently press it down to ensure you won’t have any air bubbles when you bite into it!
  3. Repeat with all the cake layers.
  4. Generously sprinkle the leftover finely crushed cake crumbs *** over the top and sides.
  5. Leave the cake out at room temp for about 30 minutes so the cake layers have time to absorb the cream and soften. Then refrigerate until ready to decorate! At least another hour. I know...a lot of waiting! But trust me, it’s  worth the wait!
  6. Once the cake sits in the fridge for some time, decorate to your own hearts satisfaction and serve to yourself or your beloved family:) Honestly, I can eat this cake in one sitting!
  7. Enjoy!

Recipe notes

***It very important to measure the flour correctly. Measure two cups, then take away one tbsp. Otherwise you’ll have too much flour in your batter.

***I put my dough on a parchment paper because the dough is still a bit too sticky and it’ll be difficult to transfer it to a pan or parchment paper later. So I do advise rolling it out on a parchment paper. You’ll understand why once you come to this step.

***I used a food processor to finely crumple my crumbs. In my preference, it’s better and easier, and doesn’t give you the headache of individually crumpling the cookies. but then again, I could be biased lol.

***And another thing, you can make the layers a few days in advance and store them in plastic wrap until ready to frost!

Did You Make This Recipe?

Snap a photo of it and tag me on Instagram @emily_kovalev or use the hashtag #emily_kovalev so I can see it and feature it!

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