Chocolate Spartak Cake Recipe (video)

A piece of 8 layer chocolate cake on cake stand, with whipped cream and raspberries

An eight layer chocolate cake worthy of any celebration! This chocolate spartak Russian cake recipe is bound to become a favorite! It’s made with 8 thin chocolate cake layers, frosted with a creamy whipped cream frosting and chocolate ganache. After a few days in the refrigerator, each layer is moist and tender and melt-in-your-mouth delicious! The chocolate Spartak cake is one of the most popular cakes in Russia and Eastern Europe. I can’t remember a wedding that didn’t serve some version of this cake! Once you try it, you’ll know why!

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How to Make Chocolate Spartak!

The chocolate spartak cake starts with a chocolate cake ‘dough’. This Russian cake is made slightly different than your usual cake! The dough is rolled thin and baked, resulting in a soft, biscuit like layers. These layers are then sandwiched together with a creamy and easy whipped cream frosting made with butter, sweetened condensed milk and whipped cream. I garnish my cake with smooth chocolate ganache for extra chocolate flavor and toasted hazelnuts for a nutty flavor. I also love to add fresh raspberries or strawberries on the top. They add a little color and lots of fruity flavor.

Although this cake might look intimidating, it’s worth the effort. It takes a little bit of time to make and you will need to wait patiently for a day or two before enjoying but it will be a cake to remember! Just imagine cutting into this cake and the look on your guests faces when they see those layers!

chocolate spartak cake inside; russian chocolate cake recipe

The Whipped Cream Frosting

The whipped cream frosting for this cake is super easy to make and delicious! I love to use this frosting for many of my recipes! Check out my in-depth video tutorial here to get it perfect every time! ‘Whipped Cream Frosting’

Chocolate Spartak cake topped with ganache and raspberries

More Recipes!

Looking for more chocolate cake recipes or Russian cake recipes? Check out these other options that I have on my blog!

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Chocolate Spartak cake video recipe
A piece of 8 layer chocolate cake on cake stand, with whipped cream and raspberries
5 from 1 vote

Chocolate Spartak Cake Recipe (video)

2 hours prep + 30 minutes cook
12 servings
Incredible 8-layer Russian chocolate cake called Spartak! Made with chocolate dough, whipped cream frosting and chocolate ganache as a garnish!


For Chocolate Layers:

  • 1 cup sweetened condensed milk
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/4 cup dark cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

For Frosting:

  • 1 cup sweetened condensed milk
  • 1 cup butter, softened at room temperature
  • 12 ounces whipped cream cheese
  • 1 1/2 cups heavy cream
  • 1 teaspoon vanilla extract
  • pinch of salt

For Chocolate Ganache:

  • 1/2 cup heavy cream
  • 1 cup dark chocolate melts or chips
  • 1/4 cup toasted hazelnuts, for garnish


  • Preheat oven to 350F. Prepare 2 or 3 8-inch round cake pans, as well as 8-inch parchment paper rounds. Set aside.
  • Prepare the chocolate cake dough. In a large bowl or measuring cup, combine the sweetened condensed milk, milk and vanilla extract. Heat in the microwave for 1 1/2 to 2 minutes until very hot, or heat the mixture over a water bath. Meanwhile, measure all the dry ingredients into one bowl: flour, cocoa powder, baking powder and salt.
  • Gradually begin adding the dry ingredients into the warm milk mixture. Whisk the flour in at first, then as the batter comes together into dough, switch to a spatula. You should have a very soft and slightly sticky dough. Turn dough out onto a floured work surface. With well-floured hands, knead the dough gently until it’s uniform and smooth.
  • Using a sharp knife, divide the dough evenly into 8 pieces. Work with one piece of dough at a time. Place the dough onto a round of parchment paper. Then using a well-floured rolling pin, roll the dough out into a circle. Use your hands to press it to the edges evenly. Transfer the round into a cake pan. Use a fork to pierce the dough all over to prevent air bubbles while baking.
  • Bake 2 to 3 cake rounds at a time for about 10 minutes. Remove the cake rounds from the oven and cool on a wire rack. Reuse the parchment paper for the remaining dough.
  • Prepare the frosting. Place the softened butter and cream cheese into a mixer bowl and whisk on medium-high speed for 2 to 3 minutes until the mixture is smooth and creamy. Add in the sweetened condensed milk and mix again for 1 minute. Next, add in the heavy cream, vanilla and salt and whisk on high speed for about 1 minute, just until stiff peaks form. Do not overmix as this will cause the frosting to separate. Watch my ‘Whipped Cream Frosting’ video recipe for more details.
  • Assemble the cake. Spread a generous amount of frosting between each cake layer. Use remaining frosting to frost the top and sides of cake, taking extra care to cover all of the cake layers. Smooth down top and sides with a flat spatula. Place cake into refrigerator for at least 24 hours.
  • Garnish the cake. Heat the heavy cream until it’s very hot but not boiling! Add the chocolate melts and stir until smooth ganache forms. Allow the ganache to cool slightly before transferring it into a large ziplock bag. Cut off the tip of the bag with kitchen scissors, then drizzle the chocolate down the sides of the cake and smooth over the top. Garnish the top of the cake with chopped toasted hazelnuts and fruit, if desired.
  • Set cake into refrigerator to allow the ganache to set. This cake is best after setting for 2 days in the refrigerator. Remove the cake from the fridge about 1 hour prior to serving to allow the cake to thaw.


Calories: 720kcal | Carbohydrates: 63g | Protein: 12g | Fat: 50g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 438mg | Potassium: 380mg | Fiber: 3g | Sugar: 37g | Vitamin A: 1365IU | Vitamin C: 2mg | Calcium: 257mg | Iron: 2mg