Medovik is a popular Russian layered honey cake consisting of honey-infused, almost biscuit-like sponges that are coated with thin layers of cream. Although there are numerous variations of the cake, the custard is usually prepared with whipped cream or various combinations of condensed milk and butter.

It is believed that the cake first appeared in the 1820s and was initially created for the wife of Alexander I of Russia. The addition of condensed milk probably originates from the Soviet era, while modern variations may include berries or even chocolate. 

Napolyeon tort is a traditional cake consisting of layers of thin and flaky puff pastry and a rich and smooth pastry cream sandwiched between the layers. The layers are usually made with a combination of flour, salt, butter, white vinegar, a bit of vodka, and eggs, while the pastry cream usually consists of milk, egg yolks, sugar, and cornstarch.

Each baked layer is topped with pastry cream and a frosting made with a combination of butter, powdered sugar, vanilla, and heavy cream. The frosting is also added to the sides and top of the cake, which can be additionally decorated with cake sprinkles, berries, nuts, or chocolate shavings, if desired. 

Known as sękacz in Poland, šakotis in Lithuania, and bankucha in Belarus, this famous tree cake is a vital part of traditional Polish, Lithuanian and Belarusian cuisine. Prepared with a thick batter which is repeatedly poured over a rotating horizontal spit, the cake is often slowly baked in the oven, or more traditionally–over an open fire.

During baking, the creamy egg batter slowly drips on the sides, creating a recognizable shape of this sweet treat. Although commonly regarded as the same cake, sękacz, šakotis and bankucha share some differences. The sękacz is usually described as the softer, more delicate version, while šakotis and bankucha tend to be denser and more decorative. 

One of Russia's most beloved desserts, ptichye moloko is a decadent cake famous for its reversed cake-to-filling ratio: the thick, but exceptionally light, almost soufflé-like layers of silky custard are separated by thin, fluffy, and moist layers of sponge cake, while the whole confection is topped with a rich chocolate ganache glaze.

Ptichye moloko was first made in 1978 by Vladimir Guralnik, who was the head patisserie chef at Moscow's prestigious Praga restaurant. And just like the popular milk-flavored, meringue-filled candy bar that inspired Guralnik to make the cake version, the Russian ptichye moloko (lit. bird's milk) got its whimsical name as a reference to an old idiom denoting "something so exquisite, delicate and rare it probably doesn't even exist". 

Smetannik is a traditional layer cake. It's usually made with a combination of flour, sugar, eggs, honey, and a sour cream frosting consisting of sour cream, vanilla, cream cheese, and milk. The cake is traditionally made in a deep pan. Once done, it is recommended to let smetannik rest in the fridge overnight, and the next day it's cut into individual pieces and served.

Smetannik is especially popular at birthdays and similar festive occasions.

Kyivski tort is a traditional Soviet cake originating from Kyiv, the capital of Ukraine. Instead of common sponge cake, kyivski tort contains a nutty meringue with a crunchy and airy texture, a technique which was created in 1956 at the Karl Marx Confectionery Factory.

Although walnuts were initially used for the meringue, they were later replaced with cashews, and then hazelnuts. The layers of nutty meringue are combined with a sweet vanilla and chocolate buttercream. The cake is usually sprinkled with chopped hazelnuts and left to cool before serving, so that the cream develops a silky, mousse-like texture. 

Nevsky pirog is a traditional sweet pie or a cake dating back to Soviet times, when it was regularly sold in small eateries or cafés, often by the slice. It is made from soft leavened dough that's soaked with syrup and filled with butter-based cream in the middle.

The dough is made with flour, sugar, butter, water, salt, eggs, and yeast. Once risen, it's baked until brown and shiny (due to the egg wash), and it's then soaked with syrup consisting of sugar, cognac, and water. The cream is made with butter, powdered sugar, vanilla, and condensed milk.