Spartak Cake Recipe with Chocolate-Honey Layers

Name: Spartak Cake Recipe with Chocolate-Honey Layers
Prep time: 45 min
Cook time: 56 min
Total time: 601 min
Yield: 10 to 12 slices
Cuisine: Ukrainian-inspired
Ingredients: 100 g unsalted butter; 200 ml milk; 200 g granulated sugar; 3 tbsp honey; 3 whole large eggs; 450 g all-purpose flour, plus more for rolling; 3 tbsp unsweetened cocoa powder; 1 1/2 tsp baking powder; 500 ml sour cream, 20% fat; 200 g icing sugar; 1 tsp vanilla extract

Thin honey-cocoa cake layers softened overnight with a tangy vanilla sour-cream filling.

By Savva LoginovUpdated October 2, 2026

Total 10 hr 1 minMakes 10 to 12 slices

Jump to Recipe

Spartak is a layered honey-and-cocoa cake with thin, tender sheets and a sour-cream filling. The source lists butter and milk but does not explain how they enter the dough, so this version gently warms them with the honey and sugar before mixing in the eggs and dry ingredients. Roll the portions thin and bake briefly; the layers firm as they cool. Chill the assembled cake overnight for neat slices and a softened, even texture. Heat oven to 180°C (350°F). In a saucepan warm butter, milk, sugar and honey over low heat until butter melts and sugar dissolves. Cool until warm, not hot. Whisk eggs into the warm mixture. Sift flour, cocoa and baking powder together, then stir into the wet ingredients to make a soft dough.

Spartak Cake Recipe with Chocolate-Honey Layers

How to tell when it is ready

Spread a thin layer of cream between each cake layer and over the top. Cover and refrigerate at least 8 hours before slicing.

Tips

Heat oven to 180°C (350°F).
Whisk eggs into the warm mixture.
Divide dough into 8 pieces.
Whisk sour cream, icing sugar and vanilla until smooth.

Troubleshooting

If dough is sticky, chill briefly and dust parchment lightly with flour.
If layers crack, assemble them with the filling; small breaks will be hidden.

Substitutions

Use plain full-fat Greek yogurt in place of some sour cream, understanding the filling will be tangier.
Use dark cocoa for a deeper chocolate flavour.

Variations

Add a pinch of cinnamon to the cocoa mixture.
Use a little lemon zest in the cream.

Serving suggestions

Serve chilled with berries.
Add grated chocolate on top.
Offer small slices with unsweetened coffee.
Garnish with cake crumbs from the trimmed edges.

Make ahead

Measure the ingredients ahead. Follow the storage guidance after cooking: Refrigerate covered for up to 4 days.

Storage

Refrigerate covered for up to 4 days.

Food safety

Keep the sour-cream cake refrigerated; do not leave it at room temperature for more than 2 hours.

Frequently asked questions

Why should Spartak chill overnight?

The thin cake layers absorb moisture from the sour-cream filling, making the cake easier to slice and less crisp.

How should I store chocolate spartak layer cake?

Refrigerate covered for up to 4 days.

Serve chilled with berries. Refrigerate covered for up to 4 days.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Spartak Cake Recipe with Chocolate-Honey Layers