October 9, 2018

Chocolate Spartak Cake

Chocolate Spartak Cake: chocolate-y, 9-layer cake, filled with sour cream frosting, topped with chocolate ganache and decorated with buttercream flowers!

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Want more Ukrainian cake recipes? Check them here: Chocolate Cherry Bundt CakeHoney CakeStrawberry Kiwi Cake.

Chocolate Spartak Cake: chocolate-y, 9-layer cake, filled with sour cream frosting, topped with chocolate ganache and decorated with buttercream flowers! | olgainthekitchen.com

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Chocolate Spartak Cake Recipe:

Few months ago I’ve shared a 12” version of this cake for my mom’s birthday. I did 2 servings to make that cake, and decorated with buttercream flowers. This cake was a huge hit. It was stunning, but sadly it had to be eaten! 🙂

This cake is the favorite in my family nowadays! Everyone loves it…kids, adults, me, myself and I! 😀 When you start at a slice, you won’t notice when you’ve eaten the whole cake – you just keep eating it, and it gets better and better with every slice! (no kidding).

Chocolate Spartak Cake takes some effort, but then what cake doesn’t? You have to put effort into anything to make it look beautiful and delicious! But it’s not complicated at all, just takes a bit of time. It’s really easy to work with, just need your muscles to roll out each layer, but you cannot go wrong here. If you end up with a different brand of flour and add slightly more flour while rolling the cake layers than the recipe calls for, don’t worry about it. Once the cake is frosted, leave it at room temperature for few hours before refrigerating and it will do the trick. The cake will fall-apart in your mouth when served.

Chocolate Ganache

You can frost less layers of this cake, and use remaining to make the crumbs for the decoration, but there is something about chocolate ganache and chocolate layers, blending in nicely! Therefore, I always do chocolate ganache for this Spartak cake. I’m using a 36% heavy cream for the ganache in this post since I ran out of the usual 40% Darigold, so the ganache looks slightly on the thinner side, but the taste is still the same. I use the remaining ganache to drizzle other baked goods that same day or next day. Refrigerate and reheat over water bath, but never dispose chocolate! 😀 It’s chocolate!!

The amount of ingredients needed for chocolate ganache is just perfect for a 9” or 10” cake. It makes about 2 1/2 cups of ganache, but you will only use about 1/2 cup of it. The reason I make more because once you start pouring, you should not stop; slowly go throughout the whole cake. If you stop, the ganache will start setting and if you continue minutes later, you will have overlapping chocolate in places where you start pouring again. It won’t destroy the taste of the cake, but it will take away the smooth beauty of this chocolate prince! 😀

The cake must set before being covered in chocolate, otherwise chocolate will crack once the cake layers set. During the process of setting, the cake slightly shrinks down as the cake layers get moist and sit down closer to other layers. For best results, I frost the cake one day, and finish with ganache and buttercream next day.

Chocolate Spartak Cake Ingredients:

  • Large eggs – room temperature
  • Granulated sugar
  • Unsweetened cocoa powder
  • Whole or 2% milk
  • Unsalted unsalted butter – softened
  • Honey
  • Baking soda
  • All-purpose flour (I used Bob’s Red Mill)

Sour Cream Frosting Ingredients:

  • Sour cream
  • Extra creamy cool whip – frozen
  • Granulated sugar
  • Vanilla extract

Chocolate Ganache and Buttercream Decorating:

  • Mini chocolate chips (I use Nestle brand)
  • Heavy cream
  • Unsalted butter – softened
  • Powdered sugar – sifted

1. In a small bowl, combine and whisk 2 eggs and 1/2 cup sugar to break the eggs a bit. In a large bowl, combine and whisk 1/2 cup cocoa powder and remaining 1/2 cup sugar. To the bowl with cocoa, add the egg mixture, 4 tbsps unsalted butter, 2 tbsps honey and 1/3 cup milk.

2. Make a water bath, by bringing a large pot with water to a boil and reduce heat to medium. Place a bowl with mixture over the steam (make sure the bowl doesn’t touch the water) and keep stirring for about 10-15 minutes until the butter and the sugar are melted, all ingredients are incorporated and the mixture becomes hot. (I put a tip of my index finger into the mixture to test).

Add 1 tsp baking soda and keep stirring for about 2 minutes until the batter turns foamy and slightly rises. Remove from heat, and immediately sift the flour, or add cup at a time if sifted ahead of time. (Do not let the dough cool or you will ruin the dough; use spatula to fold in flour into hot batter, then transfer the dough to a floured surface to finish incorporating the flour into dough). I do about 2 3/4 cups flour, by adding cup a time and use remaining when rolling out the layers. Preheat the oven to a 360°F.

3. Divide the dough into 8 similar to equal pieces. Sprinkle some flour when needed and roll out first dough piece to a very thin layer (about 2-3 mm thick) to cover a 9” form. Place the base of the springform pan over the rolled piece and cut out a circle, going around the form with a sharp knife. Transfer the cut out circle to a lightly oiled springform base, and bake for 8 minutes. (Meanwhile, roll out second piece and place onto same sized form, or wait until the hot form slightly cools off before placing next piece).

As soon as the layer is finished baking, turn it upside down onto a tray. Remove the form with help of oven mitts and leave the layer upside down for 4-5 minutes (this will keep the layer bump-free and keep it flat). Turn it back to correct side, and stack cooled layers with parchment paper in between until ready to frost. Repeat this process until you’ve baked all layers.

NOTE: do NOT throw away those edges! Form a ball from them, roll out and you will end up with 9th or even 10th layer, that could make your cake higher or use the extra layers to crumble and decorate the cake if you don’t want to cover in chocolate ganache. Cake layers will harden once cooled, but will be moist once frosted.

How to Make Sour Cream Frosting:

4. Using an electric mixer, beat 16 oz sour cream, 8 oz cool whip, 1/2 cup sugar and 1/2 tsp vanilla extract for 10 mins on high until frosting is thick and firm. Refrigerate until ready to use, but not for prolonged time or the cream might become slightly runny. Cut out a cake diameter carton circle. Wrap foil around carton. Spread a teaspoon of frosting onto foil before you place a first cake layer – this will keep the cake from sliding off the carton. Place about 3-4 tbsps frosting between each cake layer and spread evenly (make sure to get edges). (**If you’re going to cover the cake in chocolate, do not frost the last layer – chocolate will be on top). Frost sides as well with any remaining sour cream frosting. Leave the cake at room temperature for 2 hours so that the cake layers become moist.

After 2 hours, insert a toothpick in the middle of the cake and then into a layer from a side. If the toothpick goes in easily, refrigerate the cake until ready to decorate. Do not keep the cake more than 4 hours at room temperature.

How to Make Chocolate Ganache:

5. Place 2 cups mini chocolate chips into a medium bowl. Microwave 1 1/2 cups heavy cream for about 2 minutes until it’s hot and steamy, but not boiling. Meanwhile transfer the cake to a cooling rack from turning table with help of 2 large knives (make sure the knives hold the cake before you completely lift it up). Pour the heavy cream over the chocolate chips and keep whisking until all chocolate chips had melted. As soon as ganache slightly cools, start pouring over the cake – GO SLOW, starting from the top – pour, spread with a knife and slowly keep pouring on the edges going right and left to cover all the area. Don’t pour too much and don’t go fast or you’ll run out of ganache.

**making more ganache to finish the sides will make overlaps on the cake sides and the cake won’t look nice. Let the cake stand for 5 minutes on cooling rack and then gently, using large knives, transfer to a cake stand.

How to Make Buttercream:

6. In a medium bowl, beat 2 sticks unsalted softened butter for about 1 minute. Add 4 cups sifted powdered sugar (1 cup at a time), until all mixed in. Use this buttercream to make roses or any flower or design you like. Pipe onto little parchment paper squares, place onto stainless steel tray and freeze for 5-10 minutes. (The stainless steel tray makes it freeze a lot faster). Transfer flowers to a cake and decorate to your liking. I added a bit of cocoa powder for the brown leaves. Refrigerate cake until ready to serve.

This cake is good up to 5 days in the fridge. Smachnogo! (meaning: bon appetit in Ukrainian!!)

More Cake Recipes to Explore:

Chocolate Spartak Cake

5 from 45 votes
Servings: 10 people
Prep Time: 50 minutes
Cook Time: 1 hour 20 minutes
Total Time: 2 hours 10 minutes

Chocolate Spartak Cake: chocolate-y, 9-layer cake, filled with sour cream frosting, topped with chocolate ganache and decorated with buttercream flowers! A family chocolate favorite!

Ingredients

CAKE INGREDIENTS:

FROSTING INGREDIENTS:

CHOCOLATE GANACHE & BUTTERCREAM DECORATION INGREDIENTS:

  • 2 cups mini chocolate chips (I use Nestle brand)
  • 1 1/2 cups heavy cream
  • 8 oz 2 sticks unsalted butter (softened)
  • 4 cups powdered sugar – sifted

Instructions

  1. In a small bowl, combine and whisk 2 eggs and 1/2 cup sugar to break the eggs a bit. In a large bowl, combine and whisk 1/2 cup cocoa powder and remaining 1/2 cup sugar. To the bowl with cocoa, add the egg mixture, 4 tbsps unsalted butter, 2 tbsps honey and 1/3 cup milk.
  2. Make a water bath, by bringing a large pot with water to a boil and reduce heat to medium. Place a bowl with mixture over the steam (make sure the bowl doesn’t touch the water) and keep stirring for about 10-15 minutes until the butter and the sugar are melted, all ingredients are incorporated and the mixture becomes hot. (I put a tip of my index finger into the mixture to test). Add 1 tsp baking soda and keep stirring for about 2 minutes until the batter turns foamy and slightly rises. Remove from heat, and immediately sift the flour, or add cup at a time if sifted ahead of time. (Do not let the dough cool or you will ruin the dough; use spatula to fold in flour into hot batter, then transfer the dough to a floured surface to finish incorporating the flour into dough). I do about 2 3/4 cups flour, by adding cup a time and use remaining when rolling out the layers. Preheat the oven to a 360°F.
  3. Divide the dough into 8 similar to equal pieces. Sprinkle some flour when needed and roll out first dough piece to a very thin layer (about 2-3 mm thick) to cover a 9” form. Place the base of the springform pan over the rolled piece and cut out a circle, going around the form with a sharp knife. Transfer the cut out circle to a lightly oiled springform base, and bake for 8 minutes. (Meanwhile, roll out second piece and place onto same sized form, or wait until the hot form slightly cools off before placing next piece). As soon as the layer is finished baking, turn it upside down onto a tray. Remove the form with help of oven mitts and leave the layer upside down for 4-5 minutes (this will keep the layer bump-free and keep it flat). Turn it back to correct side, and stack cooled layers with parchment paper in between until ready to frost. Repeat this process until you’ve baked all layers. NOTE: do NOT throw away those edges! Form a ball from them, roll out and you will end up with 9th or even 10th layer, that could make your cake higher or use the extra layers to crumble and decorate the cake if you don't want to cover in chocolate ganache. Cake layers will harden once cooled, but will be moist once frosted.
  4. MAKE THE FROSTING: Using an electric mixer, beat 16 oz sour cream, 8 oz cool whip, 1/2 cup sugar and 1/2 tsp vanilla extract for 10 mins on high until frosting is thick and firm. Refrigerate until ready to use, but not for prolonged time or the cream might become slightly runny. Cut out a cake diameter carton circle. Wrap foil around carton. Spread a teaspoon of frosting onto foil before you place a first cake layer – this will keep the cake from sliding off the carton. Place about 3-4 tbsps frosting between each cake layer and spread evenly (make sure to get edges). (**If you're going to cover the cake in chocolate, do not frost the last layer - chocolate will be on top). Frost sides as well with any remaining sour cream frosting. Leave the cake at room temperature for 2 hours so that the cake layers become moist. After 2 hours, insert a toothpick in the middle of the cake and then into a layer from a side. If the toothpick goes in easily, refrigerate the cake until ready to decorate. Do not keep the cake more than 4 hours at room temperature.
  5. MAKE THE GANACHE: Place 2 cups mini chocolate chips into a medium bowl. Microwave 1 1/2 cups heavy cream for about 2 minutes until it’s hot and steamy, but not boiling. Meanwhile transfer the cake to a cooling rack from turning table with help of 2 large knives (make sure the knives hold the cake before you completely lift it up). Pour the heavy cream over the chocolate chips and keep whisking until all chocolate chips had melted. As soon as ganache slightly cools, start pouring over the cake – GO SLOW, starting from the top – pour, spread with a knife and slowly keep pouring on the edges going right and left to cover all the area. Don’t pour too much and don't go fast or you’ll run out of ganache. **making more ganache to finish the sides will make overlaps on the cake sides and the cake won’t look nice. Let the cake stand for 5 minutes on cooling rack and then gently, using large knives, transfer to a cake stand.
  6. MAKE THE BUTTERCREAM:In a medium bowl, beat 2 sticks unsalted softened butter for about 1 minute. Add 4 cups sifted powdered sugar (1 cup at a time), until all mixed in. Use this buttercream to make roses or any flower or design you like. Pipe onto little parchment paper squares, place onto stainless steel tray and freeze for 5-10 minutes. (The stainless steel tray makes it freeze a lot faster). Transfer flowers to a cake and decorate to your liking. I added a bit of cocoa powder for the brown leaves. Refrigerate cake until ready to serve. This cake is good up to 5 days in the fridge. Smachnogo! (meaning: bon appetite in Ukrainian!!)

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Comments

  • Sonja

    Hi. I have made a lot of different cake recipes over the years and this one was by far the best. Thank you for sharing yours with us.

  • Julia

    I made this cake for my mom’s birthday and everyone enjoyed it! The cake is just so delicious that I’ll be sure to make it again. Maybe even Easter. Trying to decide between this cake and your Strawberry Kiwi Cake. Both are amazing!

    • Olga in the Kitchen

      I’m so happy to hear you enjoyed this recipe, Julia! Both cakes are deliciously wonderful 🙂

  • Joanne Bjorks

    We loved this cake! My daughter requested for her birthday so I even did the flowers piping and it turned out fantastic! Wouldn’t change a thing about this recipe, but definitely making it again. Thank you Olga for sharing your family recipes!

    • Olga in the Kitchen

      Thank you for the wonderful review, Joanne! I’m so happy to hear you and your daughter enjoyed this recipe! 🙂

  • Marissa Mayduk

    The best chocolate cake in the world! I don’t think we ever ate something so delicious. it’s simply mouthwatering. So easy to bake, frost and the layers got moist once frosted. My friends and family kept humming over each bite. It definitely was the top recipe of our Christmas dinner and I will be making it again for New Year;s! Excellent recipe!!!

    • Olga in the Kitchen

      Thank you for the wonderful review, Marissa! I’m so happy to hear you and your family enjoyed this recipe! 🙂

  • Liya Maydan

    Our favorite cake. I made this cake so many times, I lost count and it’s gone every time. Thank you so much for this scrumptious recipe!

  • Angelina

    I love this recipe!! My go to for family events and holidays! It was loved once again at Christmas gathering. Wouldn’t change a thing about this cake!

    • Olga in the Kitchen

      That’s wonderful! I’m glad to hear you found a favorite on my site 🙂

  • Katerina

    This is seriously the best Spartak Cake recipe I have ever made or came across! I was surprised how easy it was and once it’s creamed and moistens, oh boy it’s so good. It’s a mouthwatering dessert that I will be making over and over and again. Excellent recipe!!

    • Olga in the Kitchen

      Thank you for sharing that with us, Katerina! I’m so happy to hear you enjoyed this recipe! 🙂

  • Naomi

    AMAZING recipe! This is my first attempt making cake and this recipe is the BEST! So so good, the layers are so soft with the cream! The perfect amount of sweetness! Amazing website!!!

    • Olga in the Kitchen

      Thank you for the wonderful review, Naomi! I’m so happy to hear you enjoyed this recipe 🙂

  • Deadra

    Pure perfection!!!My 6 yr old daughter requested a chocolate cake or should I say “black and white” (according to her) for her Birthday and I decided to make this cake. It was the best decision made!!! All of us could not stop raving about this cake… soooo delicious. I made once Spartak cake from another blog and it was not even near as perfect!!! If someone wants to impress a loved one with a chocolate cake, do not even second guess yourself… Make this cake! Worth the time. Thanks you so much for the detailed step by step instructions and photos. Xo, Deadra

    • Olga in the Kitchen

      Deadra, thank you so much for taking the time to write a great review! I’m so happy to hear you enjoyed this cake recipe! 🙂

  • Kelly

    This is the most incredible chocolate cake I’ve ever tasted. Looks hard at first but when I started making it, it was so easy andI didn’t realized when it was finished. My family and husband especially told me that this should be the #1 cake in our house. Thank you for sharing your delicious recipes with the world!

    • Olga in the Kitchen

      That’s so awesome, Kelly! I’m so happy to hear your family enjoyed this recipe!

  • Katya L

    This is one of my favorite cakes, Olga. Everyone in our family loves it. This one looks absolutely divine. You always make cake making looks so doable and that’s why I only make your cakes. 🥰

    • Olga in the Kitchen

      Thank you for your kind words, Katya! I’m so happy to hear your family enjoys this recipe 🙂

  • JT

    The perfect chocolate recipe. We did exactly like you did except the flowers. Still practicing on that. It was my dream to always learn to make those butter flowers. The cake texture and flavor was simply irresistible. Couldn’t stop at one slice.

    • Olga in the Kitchen

      Thank you for the wonderful review, JT! I’m so happy to hear you enjoyed this cake recipe!

  • Olya.s

    Hi Olga! Cake looks awesome! I want to try it out, but was wondering how far in advance can I make the layers, can I do 2 weeks in advance?

    • Olga in the Kitchen

      Yes, you can do 2 weeks in advance or up to 1 month in advance. The layers are dry as cookie so they don’t go bad. Just cover them with plastic food wrap until ready to cream.

  • Ariana

    Hi, whats the best substitute for Cool whip? We don’t have it in my country .. and sour cream do I opt for Light or normal soft and creamy sour cream?

    • Olga in the Kitchen

      Hi Ariana! Heavy cream with at least 30% fat would be best to use instead of cool whip combined with powdered sugar and vanilla to give that same taste, BUT heavy cream and sour cream don’t really work together. The frosting will turn out really thin and in many cases runny. I use regular sour cream, not light. If not using cool whip, I would probably use heavy cream with cream cheese frosting. I have tried making heavy cream and sour cream work, but so far no luck with thick outcome. It’s hard to work with runny frosting for cakes. They ooze out when you place another layer on top.

  • Maria

    I did Spartak as a wedding cake, it turned out beautifully. I was afraid it would be too moist while standing at room temp, but it was quite chilly. Spartak is our favorite family cake. Everyone enjoyed it so much

    • Olga in the Kitchen

      That’s so awesome, Maria! Thank you for sharing that with us! I’m positive it made one gorgeous wedding cake 🙂

  • Lina

    I made this cake for my dad’s birthday last week and everyone enjoyed it! I have two little ones, both under age 4 who don’t let me do much baking, and when I was making the cake I decided it would be my first and last time making it. But this cake is just so delicious that I’ll be sure to make it again.

    • Olga in the Kitchen

      Awww that’s the best! Thank you so much for sharing that with me, Lina! Happy Birthday to your Dad!

  • Elena

    I accidentally added 4 tablespoons of honey and it turned out so delicious, kind of like honey chocolate cake. Loved everything about this cake, the flavor, frosting, it’s hard to stop at one slice. It’s a huge hit with my family and friends. Will be definitely making it again and again.

    • Olga in the Kitchen

      That’s so awesome, Elena! Thank you for sharing that with us and your wonderful review!

  • Karley

    We love your spartak cake in our house. Lately I’ve been replacing cool whip for heavy cream and it always turns out delicious and so moist. I add a bit more sugar and vanilla to get that similar cool whip flavor. Best chocolate cake, according to my husband.

    • Olga in the Kitchen

      That’s so great! Thank you for sharing that with us, Karley! I’m so glad you’re enjoying this recipe!

  • Janine

    Do I need to add vinegar to the soda to prevent the cake from being bitter?

    • Olga in the Kitchen

      Not in this recipe. We are warming up the batter and when honey (in the batter) is hot it does the same job as vinegar when combined with baking soda and the batter gets foamy and rises up after couple minutes.

  • Emily

    OMG! This cake is gorgeous and so so so good! It’s perfect in every way and I especially enjoyed your notes and detailed instructions. So much easier to cook for someone who has not done much cake baking in the past. Wish I could give this cake a 10 stars!

    • Olga in the Kitchen

      Thank you for your beautiful review, Emily! I’m glad to hear you enjoyed this recipe 🙂 !

  • Alisa

    Did not think I could ever make such beautiful cake, but with your precise step by step instructions it was so easy, turned out incredible. Will be making it again!

    • Olga in the Kitchen

      That’s so nice to hear! Thank you Alisa for the wonderful review!

    • Olga in the Kitchen

      Thank you, Marsha! I’m so happy to hear you enjoyed this recipe!

  • Meghan M.

    We love your cake recipe! The delicious moist layers with thick sour cream frosting is perfect every time. This cake was a huge hit at my husband’s work party. Coworkers’ response “we had never had such delicious cake”. I was surprised by how easy it was to make and with your detailed instructions even a beginner would succeed making this cake. Thank you for sharing this recipe with us!

    • Olga in the Kitchen

      That’s wonderful, Meghan! I’m so happy to hear you enjoyed this recipe so much. You’re very welcome :).

  • Ver

    the sour cream frosting does not work well with heavy cream. I tried it and it was a runny fail.

    • Olga in the Kitchen

      Hi Ver! That is correct! Sour cream and heavy cream do not really make a thick frosting, that is why I did not say in the recipe that it’s okay to replace heavy cream for cool whip. I always use cool whip for sour cream frosting. Please always ask before planning to make substitutions in any of the recipes if you are not sure about something. I have tried with heavy cream/sour cream many times using different beating settings (techniques) and so far I did not have luck to achieve that thick frosting texture. You can do heavy cream and cream cheese but then that’s a different frosting recipe. Hope this helps :).

  • Veronica

    Made these layers today except I made 6inch rounds for a small tall Cake. They turned out perfect. Thank you

    • Olga in the Kitchen

      That’s wonderful, Veronica! It’s going to be one gorgeous cake :).

  • Leena

    These perfect layers and that chocolate coating caught my eye and I knew I had to make this cake. I am making it for Christmas again. I really want to share it with my friends and family. Everything about this cake is just superb!

    • Olga in the Kitchen

      Thank you Leena! It’s definitely the chocolate perfection! 🙂

  • Nadya

    The best chocolate cake recipe. This is my 3rd recipe of Spartak and yours is the best one. I was surprised how quickly it came out. Easy recipe, easy to follow and definitely would recommend for everyone’s to try making it. You won’t regret!

    • Olga in the Kitchen

      Thank you Nadya for your beautiful review. I’m happy to hear you enjoyed this recipe 🙂

  • Luba

    Hi Olga! I just wanted to let you know how much I love your recipes and your detailed instructions. This cake is a huge hit every time I make it. I made it for Birthday party for work and our diverse employees LOVED IT! They had never tasted something so good (their words). Thank you so much for these amazing recipes!

    • Olga in the Kitchen

      You’re very welcome, Luba! Thank you for your kind words 🙂 I’m so happy to hear this cake was a hit at the B-day party!

  • Angela B.

    Hi Olga! I have never considered myself to be much of a baker, but after discovering your blog, I think it kind of changed! 🙂 Your recipes are so easy to follow and I love your videos. The results are always amazing, never failing. Thank you so much, not only for the recipes, but also for the passion and love that you put into them. You are my motivation and inspiration! God Bless to you!

    • Olga in the Kitchen

      Thank you so much Angela for your kind words! God Bless you, too! 🙂

  • Nataliya

    I make this for my birthday every year, it’s my favorite cake. I just had my first slice and I’m in food heaven. So soo good!

    • Olga in the Kitchen

      Hi Nataliya! I love that you have a favorite dessert for your birthday. I’m so happy to hear you enjoyed it 🙂

  • DIANA Taylor

    that looks amazing //I want to make it.. I have a question is that semi sweet chocolate chip ? thanks

    • Olga in the Kitchen

      Yes, semi sweet. I like the flavor of semisweet the best for cakes. I’m using the mini ones (I measured in cups for the ganache), but if you go by weight, I believe you need to do the 2:1 proportions. That’s something I’ll have to fix in this recipe so it doesn’t confuse anyone (just in case). 🙂

    • Olga in the Kitchen

      Thanks Diana! Let me know how it turns out when you get a chance to make it 🙂

  • Dasha

    In love with this cake! Made a double for 12” and turned out superior!! This cake is so perfect for birthdays – it’s easy to work with and can do many fancy things with it to make more special for any occasion!

    • Olga in the Kitchen

      Thank you Dasha for a beautiful review! I’m so happy to hear you enjoyed this cake so much 🙂

  • Sonya

    This chocolate cake is amazing!!!! Made it 3 times already! Super delicious every time. I just love all your recipes!

    • Olga in the Kitchen

      Thank you Sonya! I’m happy to hear you enjoy my recipes 🙂

  • Lee Yuah

    The very best chocolate cake I have tasted. It turned out moist, and the sour cream frosting is so delicious (my first time ever trying sour cream frosting). I’m officially a spartak cake fam. Such a great recipe!!!!!

    • Olga in the Kitchen

      Thank you so much for sharing that with me. I’m happy you enjoyed it so much!

  • Viktoriya G.

    Out of 4 different recipes that I have tried in the past, your recipe is the winner. This has to be the best Spartak cake I have ever eaten. Thank you for explaining so well each step. My cake turned out so beautiful. I didn’t even know I could bake like that lol Thank you so much! xoxo

    • Olga in the Kitchen

      Your comment made me smile 🙂 You’re very welcome and I’m so glad it turned out so well. Thank you for the beautiful review 🙂

  • Laurel

    The best chocolate cake anyone could ever ask for. The decorating is absolutely gorgeous and the flavor is amazing. Your cake recipe became my favorite from now on. Thank you thank you!!!!

    • Olga in the Kitchen

      You’re very welcome, Laurel! Thank you for such beautiful review 🙂

  • Katerina

    I had been making this cake almost every Sunday since you posted. The best chocolate cake in the whole world! We can’t get enough of it, it’s so delicious and so easy to make. 🙂

    • Olga in the Kitchen

      Thanks Katerina for your awesome review, I’m so happy your family loves this cake as much as ours! 🙂

  • Julie Dem

    I baked this cake for Christmas and it was gone during first round! A little time consuming cake. but worth it after all. Thank you!

    • Olga in the Kitchen

      I think this is the perfect Christmas cake! The first couple times I made this cake, it took me longer than most cakes. But, when I made it more and more, it was done so much faster. Because it’s probably the best chocolate cake I’ve ever ate, I make it again and again, even if it’s a bit time consuming compared to the rest. 🙂

  • Galina

    Hi Olga, will it make a difference if I use whole milk as a cake ingredient instead of a 2 % milk?

    • Olga in the Kitchen

      No, you can do 2% or whole milk, as long as it’s not 1%. I do whole milk myself half of the time. Go for it! 🙂

  • Natalie

    Hi Olga – thanks so much for sharing this recipe. I’m looking forward to trying it very soon. Quick question – when keeping in the fridge after it’s all assembled and frosted, does it need to be covered or left uncovered? Thank you!

    • Olga in the Kitchen

      Natalie, I personally never cover my cakes. Just make sure you don’t have like any onion or other main dish aroma in your fridge or it will absorb. I keep my desserts in another fridge in garage, but if you only have one fridge, then definitely cover it. You don’t want to eat dessert+onion (for example) 🙂

  • Abby

    I baked this cake today and will be frosting tomorrow. This is so easy to make. Even when the dough cooled, it was still easy to roll it out. I was looking through different recipes to try something new, and my husband was sitting by me and when he saw all these layers he asked me to make this cake. Now he’s probably even more excited than me to try it lol thank you for such delicious cake recipes. I loved your ammonia cake so much, I had to try this one too. Ukrainian recipes are so delicious, I feel like I should be watching my calories soon lol

    • Olga in the Kitchen

      Thanks Abby! This is a favorite around my siblings lately, my brothers especially love this cake. Makes me wonder if they’re asking their wives to bake it for them as well 😀 I hope you like it once it’s completed! 🙂

      • Abby

        So we frosted the cake, and probably ate half of it already 😀 This is like literally the best chocolate cake we had ever eaten. It got moist so nice, and the sour frosting blends in so nicely into these layers. Thank you, looking forward to more of your recipes. I’m so excited for finding your blog!!!

      • Olga in the Kitchen

        Thanks Abby for coming back and letting me know about the final results 🙂 I’m so happy to hear you guys loved it so much!

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