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  • Vegetarian

Simple Layered Chocolate and Honey Cake with Cream (Spartak)

This dessert combines layers of chocolate and honey flavored cake with sweet, velvety-smooth cream for an irresistible flavor. This Chocolate Honey Spartak is sure to turn heads and become a new family favorite.


I am so excited to share one of my favorite recipes with you all! It is loved by so many people and is a very popular dessert in both Russia and Eastern Europe. It is worthy of any celebration and makes a statement at any table.

It is the Chocolate Spartak cake.

And this recipe I’m sharing with you is extra special. You get a bonus flavor here: honey. 7 thin layers of chocolate and honey cake are put together with generous helpings of beautiful cream in between and on the exterior. Finished off with cake crumbs all around.

This cake is absolutely drool-worthy. One bite will make you swoon. You’ll start to dream about this cake. It is that good.

How this Chocolate Spartak cake is different from the usual layered cake

The most obvious difference between this cake and traditional cakes is that it begins with dough rather than a batter. 

Your cake “dough” gets baked in the oven on a cookie sheet (or parchment paper). No cake pans needed here. 

You bake each layer for only 7-8 minutes. Only until it hardens slightly. Not 25-30 minutes like traditional cakes.

You keep the scraps as is. Usually, you’ll combine scraps of dough to reshape. Here, you’ll want to bake the scraps so you can crush them later for a crumb coating. 

Chocolate Honey Spartak tastes even better if you let it sit in the refrigerator for some time. The layers of cake and cream come together beautifully after they’ve had a chance to soften.

This recipe requires some effort but I promise it’s well worth it. Let me know how your Chocolate Honey Spartak came out!

What will I need to make this cake?

  • egg
  • milk
  • sugar
  • baking soda
  • honey
  • unsalted butter
  • cocoa
  • flour

And for the cream:

  • sweetened condensed milk
  • powdered sugar
  • whipping cream
  • cream cheese

I love making cakes for dessert! Here are some more of my favorites:

This European Biskvit Cake with Easy Cream (Sponge) is easy and tastes like it came from a bakery!

You can make a unique Zebra Cake with Easy Cream with fun layers!


Simple Layered Chocolate and Honey Cake with Cream (Spartak)

This cake is all about combining the flavours of chocolate and honey with a creamy condensed milk cream.
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Course: Desserts
Cuisine: Russian
Allergy: Vegetarian
Total Time: 2 hours
Calories: 517kcal


  • bowl
  • hand mixer
  • Cake spatula
  • food processor


  • 1 large egg
  • 2 Tbsp milk
  • cup sugar
  • 1 tsp baking soda
  • 3 Tbsp honey
  • 3½ Tbsp unsalted butter
  • 2 Tbsp cocoa
  • 2 cups flour
  • 1 can sweetened condensed milk
  • ½ cup powdered sugar
  • 1 cup whipping cream
  • 1 package cream cheese, softened


  • For the cake layers: In a small pot, add together 1 egg, milk, sugar, baking soda, honey, and unsalted butter.
    1 large egg, 2 Tbsp milk, ⅔ cup sugar, 1 tsp baking soda, 3 Tbsp honey, 3½ Tbsp unsalted butter
  • On low heat, stir until butter is melted and everything is well combined (about 10 minutes). Once it gets puffy, give it another 2 minutes and then turn off the heat.
  • Stir in 2 Tbsp of cocoa.
    2 Tbsp cocoa
  • Add in 2 cups of flour, one cup at a time. At first it might be runny, but no worries, it will stiffen up quickly.
    2 cups flour
  • Next, divide the batter into 7 equal pieces.
  • Preheat your oven to 350F.
  • Sprinkle flour on the surface. With the help of a rolling pin, roll each piece of dough into a flat circle. Transfer onto a greased cookie sheet.
  • Place a plate upside down on your flat circle dough and use it as a template to cut a perfect circle out of the dough. Push the extra scraps away from the big circle but leave it on the baking sheet.
  • Bake each cake layer for 7-8 minutes or until it has hardened and not doughy. Once baked, stack the layers.
  • For the cream: In a bowl, beat 1 can of condensed sweetened milk for 2 minutes.
    1 can sweetened condensed milk
  • Add in the whipping cream and beat until the cream is stiff peaks.
    1 cup whipping cream
  • Add in the powdered sugar and beat for another minute. Add in the softened cream cheese and beat.
    ½ cup powdered sugar, 1 package cream cheese,
  • Assembling the cake: Spread the cream on each layer of cake and stack the layers one on top of the other. When done stacking, cover the cake in a layer of cream.
  • Add the baked cake scraps to a food processor and pulse until broken up into small or crumb sized pieces. You can also crush the pieces in a ziplock bag, by hand.
  • Sprinkle the crumbs over the cake.
  • Refrigerate until ready to serve.


Tip: it is easier to roll out the dough if it is room temperature.
I’ve found that softening the cream cheese ahead of time makes the cream frosting creamy instead of chunks of cream cheese in it.


Calories: 517kcal | Carbohydrates: 68g | Protein: 9g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 246mg | Potassium: 257mg | Fiber: 1g | Sugar: 48g | Vitamin A: 910IU | Vitamin C: 1mg | Calcium: 163mg | Iron: 2mg
Tried this recipe?Mention @allweeat_com or tag #allweeat!

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