Ingredients
Method
How to Make the Honey Cake Layers
- Whip the Eggs and Sugar
- Add half of the egg mixture and 1 cup granulated sugar to the bowl of a stand mixer.
- Beat until the mixture becomes pale, fluffy, and significantly increases in volume.
- Prepare the Water Bath
- Bring a saucepan of water to a gentle simmer.
- Place the heat-safe bowl with the whipped egg mixture over the saucepan. Make sure the bottom of the bowl does not touch the water.
- Add Butter, Honey and Caramel
- Add 113 g butter and stir continuously.
- Once the butter is almost completely melted, add 2½ tablespoons honey and 2 tablespoons caramel sauce.
- Continue stirring until smooth.
- Add Baking Soda
- Combine 1 teaspoon baking soda with 1 teaspoon apple cider vinegar in a small bowl.
- As soon as the mixture begins to foam, add it to the warm batter and stir.
- Add the Flour
- Gradually add 1½ cups sifted all-purpose flour.
- Add the flour in small portions, gently mixing after each addition until the batter is smooth.
- Remove the bowl from the water bath.
How to Make the Chocolate Spartak Layers
- Whip the Eggs
- Beat the remaining half of the eggs with 1 cup granulated sugar until pale, fluffy, and increased in volume.
- Heat the Mixture
- Place the bowl over a gently simmering water bath.
- Add 113 g butter and stir until almost melted.
- Add 2½ tablespoons honey and 2 tablespoons caramel sauce and continue stirring until smooth.
- Add Baking Soda
- Combine 1 teaspoon baking soda with 1 teaspoon apple cider vinegar.
- Immediately add the foaming mixture to the batter and stir.
- Add Flour and Cocoa
- Gradually add 1 cup sifted all-purpose flour.
- Then gradually add ½ cup sifted unsweetened cocoa powder.
- Mix just until the chocolate batter is smooth.
- For the full chocolate version, see my Easy No-Roll Chocolate Spartak Cake.
How to Spread and Bake the Layers
- Preheat the oven to 330°F (165°C).
- Place an 8-inch parchment circle underneath a silicone baking mat to use as a guide.
- Spread a very thin, even layer of batter into a circle using an offset spatula.
- Bake each layer for approximately 6 minutes at 330°F
- Do not overbake the layers. They should remain soft and flexible rather than becoming hard or crispy.
- While each layer is still warm, trim it using an 8-inch cake ring.
- Save the scraps for decorating the finished cake.
- Allow the layers to cool separately before stacking them.
How to Make the Dulce de Leche Cream
- Make sure the heavy whipping cream is very cold. The dulce de leche should be softened and easy to mix.
- Place 500 g dulce de leche into a large mixer bowl.
- Beat the dulce de leche by itself until smooth, creamy, and slightly lighter.
- With the mixer running, begin adding the cold heavy whipping cream little by little.
- Do not pour all the cream in at once.
- Continue gradually adding the cream while whipping. Once all 1.3 liters of heavy whipping cream have been incorporated, gradually increase the mixer speed.
- Whip until the cream becomes thick, fluffy, and stable enough to spread between the cake layers.
- Stop as soon as the cream holds its shape. Do not overwhip.
- If your whipped cream doesn’t thicken, becomes grainy, or separates, see my How to Fix Whipped Cream: 7 Common Mistakes & How to Solve Them.
Prepare the Walnuts
- Finely chop about ½ cup (60 g / 2 oz) walnuts with a knife.
- Don’t grind them into a powder. Small pieces will give the cake a little texture while still allowing the layers to become soft.
How to Assemble the Cake
- Place a small amount of dulce de leche cream onto the cake board to keep the first layer in place.
- For the prettiest cut, alternate the layers:
- Honey → Chocolate → Honey → Chocolate.
- Spread a generous, even layer of dulce de leche cream over each cake layer.
- Every other layer, lightly sprinkle some finely chopped walnuts over the cream.
- You don’t need a thick layer of nuts. About ½ cup total is enough for the entire cake.
- Continue alternating cake layers, cream, and walnuts until all the layers are used.
- Do not press heavily on the cake. The layers will naturally settle as they absorb the cream.
- Cover the assembled cake with plastic wrap and refrigerate for at least 6–8 hours, preferably overnight.
- The overnight rest is what transforms the thin layers into an incredibly soft and tender cake.
Optional Milk Chocolate Cream
- For a more elegant and festive finish, cover the chilled cake with this simple three-ingredient chocolate cream.
- Or, if you want to decorate your cake with a more professional and festive look, use my signature Stable Cream Recipe.
How to Decorate the Cake
- Once the assembled cake has rested overnight, remove it from the refrigerator.
- Cover the top and sides with the chocolate cream and smooth with a cake scraper.
- Crush some of the leftover honey and chocolate cake scraps and use them for decoration.
- You can also decorate the cake with chopped walnuts, chocolate, dulce de leche drizzle, or simple chocolate cream swirls.
- For a simpler version, skip the chocolate cream and cover the outside with reserved dulce de leche cream and cake crumbs.
Notes
Common Mistakes & How to Fix Them
Why Are My Cake Layers Hard?
- The layers were most likely overbaked.
- Because they are so thin, even a little extra baking time can dry them out. Remove them while they’re still flexible.
Why Is My Batter Difficult to Spread?
- The batter may have cooled too much.
- Work with it while it’s still warm. It becomes thicker as it sits.
Why Did My Layers Stick Together?
- The layers were probably stacked while still warm.
- Let them cool separately or place parchment paper between them.
Why Is My Dulce de Leche Cream Runny?
- The heavy whipping cream may not have been cold enough, or the cream may simply need a little more whipping.
- Use very cold heavy cream and continue whipping until the mixture holds its shape.
Why Did My Cream Become Grainy?
- The cream was probably overwhipped.
- Stop whipping as soon as it becomes thick and stable.
Why Is My Cake Still Firm After Several Hours?
- Give it more time.
- Thin honey and Spartak layers need several hours to absorb moisture from the cream. Overnight gives the best texture.
Why Are the Edges of My Layers Dry?
- The batter was probably spread thinner around the edges than in the center.
- Try to maintain an even thickness across the entire circle.
Why Is My Chocolate Cream Too Thin?
- It may simply be too warm.
- Allow it to cool longer. It will become considerably thicker as it cools.
Why Is My Chocolate Cream Too Firm?
Let it sit at room temperature until it becomes soft enough to spread.Make-Ahead Instructions
- This cake is perfect for making ahead.
- The honey and chocolate layers can be baked in advance. Once completely cool, separate them with parchment paper and wrap them tightly so they don’t dry out.
- You can prepare the layers 2–3 days before assembling the cake.
- For the best finished texture, assemble the cake the day before serving and refrigerate it overnight.
Storage
- Store the finished cake covered in the refrigerator.
- For the best texture and freshness, enjoy it within 3 days.
- The cake is especially delicious on the second day because the layers continue absorbing the dulce de leche cream.
Frequently Asked Questions
What Is Spartak Cake?
- Spartak is a classic Eastern European layered cake made with thin chocolate-honey layers and a creamy filling.
- This recipe combines those chocolate layers with traditional golden honey cake layers.
Is This a Golden Key Cake?
- This isn’t a traditional Golden Key Cake, but the combination of dulce de leche, honey, chocolate, caramel, and walnuts gives it many of the flavors associated with the classic Golden Key Cake.
- This version combines those flavors with thin Medovik and Spartak-style layers.
Do I Have to Alternate Honey and Chocolate Layers?
- No. You can arrange the layers however you prefer.
- However, alternating honey and chocolate creates the most beautiful striped effect when the cake is sliced.
Do I Have to Add Walnuts?
- No. The walnuts are optional.
- However, they pair especially well with dulce de leche and give the cake a subtle nutty flavor. I recommend adding just a light sprinkle every other layer.
Can I Toast the Walnuts?
- Yes. Lightly toasted walnuts will give the cake an even deeper nutty flavor.
- Let them cool completely before adding them to the cream.
Can I Make Only Chocolate Layers?
Yes. Follow my Easy No-Roll Chocolate Spartak Cake.Can I Make Only Honey Layers?
Yes. Follow my No-Roll Honey Cake with Raspberry.Does the Dulce de Leche Cream Need Sugar?
No. Dulce de leche provides enough sweetness, so there is no need to add additional sugar.Do I Have to Make the Chocolate Cream?
- No. The chocolate cream is optional.
- For a simpler cake, use the dulce de leche cream for both the filling and outside.
- For a more elegant celebration cake, use dulce de leche cream inside and chocolate cream on the outside.
Can I Use Dark Chocolate for the Chocolate Cream?
- Yes. Dark chocolate will give you a deeper, less sweet chocolate flavor.
- Milk chocolate creates a softer, sweeter flavor that pairs particularly well with dulce de leche and walnuts.