Description

Mom’s Spartak Cake is a cherished layered dessert featuring tender baked cake rounds and a rich, creamy filling made with butter, sweetened condensed milk, cream cheese, and Cool Whip. The cake layers are heat-cooked over steam and quickly baked to a golden perfection, offering a soft, delicate texture that complements the luscious frosting. This recipe yields 12-15 servings and is perfect for special occasions or family gatherings.

Ingredients

Scale

Cake Layers

1 egg
1 cup sugar
4 Tbsp unsalted butter, softened at room temperature
6 Tbsp (1/3 cup) milk, warmed to room temperature
1 tsp baking soda
2 cups all-purpose flour
2-3 graham crackers (optional, for texture or flavor enhancement)

Filling

2 sticks (16 Tbsp) unsalted butter, softened at room temperature
1 can sweetened condensed milk (approximately 14 oz)
8 oz package cream cheese, softened at room temperature
8 oz tub Cool Whip, fully thawed

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Instructions

Beat egg and sugar: Using a whisk attachment on medium speed, beat together 1 egg and 1 cup sugar for 6 minutes until the mixture is light and fluffy.
Add butter, milk, and baking soda: Incorporate softened butter, warm milk, and baking soda into the egg mixture. Continue mixing on medium speed for 1 minute until smooth and well combined.
Heat mixture over boiling water: Bring a medium or large pot of water to a boil. Place the batter in a heatproof glass bowl or medium saucepan and set it over the boiling water, making sure the bowl is suspended and not touching the water. Stir constantly for 10 minutes (20 minutes if doubling the recipe) until the batter is warmed and slightly thickened from the steam heat.
Add flour and rest dough: Remove the bowl from heat immediately and add 2 cups of flour. Mix thoroughly to form a dough. Let the dough stand for 20 minutes until it is just warm and thickens, which makes it easier to roll out. While dough rests, preheat the oven to 350°F (175°C).
Prepare dough for rolling: Lightly dust your non-stick work surface with flour. Also dust the dough with flour to prevent sticking. Roll out a heaping tablespoon of dough on the floured surface into a 10-inch round. The dough should roll smoothly without sticking.
Prepare pan and cut dough: Generously flour the base of a springform pan. Place the rolled dough round on the pan base and use a pizza cutter to trim the edges to fit perfectly. This becomes your cake layer.
Re-roll scraps: Gather the scraps of dough, mix with some fresh dough, and roll out again to create additional cake layers. Avoid wasting any dough.
Bake cake layers: Bake the rolled dough layers in the preheated oven at 350°F (175°C) for 4-5 minutes, or until they turn golden brown. Remove the layers from the pan immediately after baking. Avoid touching the top of the warm cake layers to prevent indentations. Do not trim the baked layers as they may crack.
Prepare frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add the sweetened condensed milk and cream cheese, continuing to beat until smooth. Finally, fold in the fully thawed Cool Whip gently until incorporated, creating a light and fluffy frosting.
Assemble the cake: Layer the baked cake rounds with generous amounts of frosting between each layer. Ensure all sides are coated evenly. Chill the assembled cake for at least 2 hours to allow the flavors to meld and the frosting to set before serving.

Notes

For best texture, work with dough while it’s still warm for easier rolling.
Be careful not to overbake cake layers; they bake quickly and can dry out.
Do not trim or reshape baked cake layers, as this may cause cracking.
Using graham crackers in the dough is optional but can add a nice subtle crunch and flavor.
Ensure the cream cheese and butter are properly softened to avoid lumps in the frosting.
Keep the frosting light by folding in Cool Whip gently.
Chilling the assembled cake before serving enhances flavor and makes slicing easier.