This Chocolate Spartak Cake recipe is a decadent, multi-layered dessert that features rich chocolate cake layers, sweetened condensed milk, cream cheese frosting, and a creamy texture that’s perfect for any occasion. Made with a soft and moist chocolate cake base, this cake is filled with an incredibly smooth frosting made from butter, cream cheese, and whipped cream, giving it a luxurious, melt-in-your-mouth quality. Easy to make yet impressive, it’s perfect for special occasions such as birthdays, holidays, and dinner parties. This recipe also includes helpful tips and variations to make your baking experience seamless, ensuring this cake will quickly become a family favorite. Whether you’re an experienced baker or a beginner, this chocolate cake with creamy frosting is guaranteed to delight!
Ingredients
For the Cake Layers:
- 1 large egg
- 1 cup granulated sugar
- 4 Tbsp unsalted butter, softened
- 1/3 cup warm milk
- 1 tsp baking soda
- 2 cups minus 1 Tbsp all-purpose flour
- 1 1/2 Tbsp unsweetened cocoa powder
For the Spartak Cream:
- 16 Tbsp (2 sticks) unsalted butter, softened
- 14 oz sweetened condensed milk (uncooked)
- 8 oz cream cheese, softened
- 3/4 cup cold heavy whipping cream
- 1 1/2 Tbsp powdered sugar
Instructions
For the Cake Layers:
- Prepare the Flour Mixture: Sift together 2 cups minus 1 Tbsp of flour and 1 1/2 Tbsp cocoa powder. Set aside.
- Beat the Eggs and Sugar: In a mixing bowl, whisk 1 egg and 1 cup sugar on medium speed for 6 minutes until light and fluffy.
- Combine Wet Ingredients: Add 4 Tbsp softened butter, warm milk, and baking soda. Beat for 3 minutes until smooth.
- Cook the Mixture: Bring a large pot of water to a boil. Place the egg mixture in a glass bowl or saucepan over the steaming water. Stir frequently for 10 minutes.
- Incorporate the Dry Ingredients: Remove the bowl from the heat and immediately mix in the flour and cocoa mixture. Stir until smooth. Allow the dough to cool for 20 minutes at room temperature; it will thicken as it cools but should remain slightly warm for easier rolling.
- Preheat Oven: While the dough cools, preheat your oven to 350°F.
- Roll and Cut Layers: Divide the dough into portions. Place one portion on a floured sheet of parchment paper and roll it into a very thin 9″ circle. Use a round dish to cut out the circle, trimming the edges with a pizza cutter. Reserve the scraps for later.
- Bake the Layers: Bake the circles directly on the parchment paper in the oven for 4-5 minutes, or until the edges just start to brown. Let them cool before stacking. Repeat with the remaining dough.
For the Spartak Cream:
- Mix Butter and Condensed Milk: Using a whisk attachment, beat 16 Tbsp softened butter and 14 oz sweetened condensed milk on medium speed for 7 minutes. Scrape down the bowl as needed.
- Incorporate Cream Cheese: Add softened cream cheese in small portions, beating well after each addition until smooth. Scrape the bowl to ensure a uniform mixture.
- Whip Cream: In a separate bowl, beat cold heavy whipping cream and powdered sugar on high speed until stiff peaks form (about 2 minutes).
- Combine Frosting Components: Gently fold the whipped cream into the butter mixture until fully blended.
Assembling the Cake:
- Layer and Frost: Place the first cake layer on a flat surface and spread a thin, even layer of frosting. Add the next layer, pressing gently to remove air pockets. Repeat with all layers, covering the top and sides with frosting.
- Crush and Decorate: Use a rolling pin to crush the reserved cake scraps into fine crumbs. Sprinkle the crumbs generously over the top and sides of the cake.
- Refrigerate: Cover the cake and refrigerate overnight, allowing the layers to soften (about 10 hours).
Tips
- Room Temperature Ingredients: Ensure all ingredients for the frosting are softened to avoid lumps.
- Crumb Coat Option: Apply a thin layer of frosting to trap crumbs before the final layer for a cleaner look.
- Storage: Store the cake in the refrigerator; it keeps well for 2-3 days.
Variations and Substitutions
- Substitute cocoa powder with Dutch-processed cocoa for a deeper chocolate flavor.
- Add a layer of jam between cake layers for extra sweetness and moisture.
- Replace heavy cream with stabilized whipped topping for convenience.
FAQs
Can I make the cake layers ahead of time?
Yes, you can bake the layers up to three days in advance. Store them in an airtight container at room temperature or freeze for up to one month.
Can I use store-bought frosting?
While homemade frosting is ideal for the authentic Spartak experience, you can use whipped cream cheese frosting as a shortcut.
Serving Suggestions
- Serve this cake with a hot cup of tea or coffee for a classic pairing.
- Add fresh berries or a drizzle of melted chocolate for a garnish.
Why You’ll Love This Recipe
- Elegant Layers: The thin, chocolatey layers create a stunning presentation.
- Rich and Creamy: The frosting is indulgently smooth with a perfect balance of sweetness.
- Make-Ahead Friendly: Ideal for events, as the cake tastes even better the next day.
Enjoy this decadent Chocolate Spartak Cake as the centerpiece of any celebration!
Chocolate Spartak Cake Recipe
10 -12
servings1
hour20
minutesIngredients
-
For the Cake Layers:
-
1 large egg
-
1 cup granulated sugar
-
4 Tbsp unsalted butter, softened
-
1/3 cup warm milk
-
1 tsp baking soda
-
2 cups minus 1 Tbsp all-purpose flour
-
1 1/2 Tbsp unsweetened cocoa powder
-
For the Spartak Cream:
-
16 Tbsp (2 sticks) unsalted butter, softened
-
14 oz sweetened condensed milk (uncooked)
-
8 oz cream cheese, softened
-
3/4 cup cold heavy whipping cream
-
1 1/2 Tbsp powdered sugar
Directions
- For the Cake Layers:
- Prepare the Flour Mixture: Sift together 2 cups minus 1 Tbsp of flour and 1 1/2 Tbsp cocoa powder. Set aside.
- Beat the Eggs and Sugar: In a mixing bowl, whisk 1 egg and 1 cup sugar on medium speed for 6 minutes until light and fluffy.
- Combine Wet Ingredients: Add 4 Tbsp softened butter, warm milk, and baking soda. Beat for 3 minutes until smooth.
- Cook the Mixture: Bring a large pot of water to a boil. Place the egg mixture in a glass bowl or saucepan over the steaming water. Stir frequently for 10 minutes.
- Incorporate the Dry Ingredients: Remove the bowl from the heat and immediately mix in the flour and cocoa mixture. Stir until smooth. Allow the dough to cool for 20 minutes at room temperature; it will thicken as it cools but should remain slightly warm for easier rolling.
- Preheat Oven: While the dough cools, preheat your oven to 350°F.
- Roll and Cut Layers: Divide the dough into portions. Place one portion on a floured sheet of parchment paper and roll it into a very thin 9″ circle. Use a round dish to cut out the circle, trimming the edges with a pizza cutter. Reserve the scraps for later.
- Bake the Layers: Bake the circles directly on the parchment paper in the oven for 4-5 minutes, or until the edges just start to brown. Let them cool before stacking. Repeat with the remaining dough.
- For the Spartak Cream:
- Mix Butter and Condensed Milk: Using a whisk attachment, beat 16 Tbsp softened butter and 14 oz sweetened condensed milk on medium speed for 7 minutes. Scrape down the bowl as needed.
- Incorporate Cream Cheese: Add softened cream cheese in small portions, beating well after each addition until smooth. Scrape the bowl to ensure a uniform mixture.
- Whip Cream: In a separate bowl, beat cold heavy whipping cream and powdered sugar on high speed until stiff peaks form (about 2 minutes).
- Combine Frosting Components: Gently fold the whipped cream into the butter mixture until fully blended.
- Assembling the Cake:
- Layer and Frost: Place the first cake layer on a flat surface and spread a thin, even layer of frosting. Add the next layer, pressing gently to remove air pockets. Repeat with all layers, covering the top and sides with frosting.
- Crush and Decorate: Use a rolling pin to crush the reserved cake scraps into fine crumbs. Sprinkle the crumbs generously over the top and sides of the cake.
- Refrigerate: Cover the cake and refrigerate overnight, allowing the layers to soften (about 10 hours).
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