This is a moist Russian sponge cake, commonly referred to as Biskvit. It's my mother's recipe and also my favorite cake! Hope you make it again and again.

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This is a moist Russian sponge cake, commonly referred to as Biskvit. It’s my mother’s recipe and also my favorite cake!

After several requests for this recipe, I’m finally posting it. I had every intention to post it following Vadim’s B-day party but forgot to take a picture of the inside of the cake. I made this cake again for David’s B-day party and it was perfect!

Some Russian cakes are impossibly hard to make; This is NOT one of those! Hope you make it again and again.

Biskvit; Russian Cake Ingredients:

1 1/4 cup all purpose flour *measured correctly
10 eggs
1 cup sugar
1 tsp vanilla

Syrup Ingredients:

3/4 cup water
3/4 cup red wine (I used St. Chapelle Soft Red)
1/4 cup sugar
1 Tbsp lemon juice

Click Here for the Frosting Recipe.

How to Make the Russian Sponge Cake Biskvit:

1. Line 2 non-stick cake pans with wax paper. You can use either 2 (13×9) non-stick pans or 2 round cake pans.

2. Preheat the Oven to 350˚ F.

3. Separate egg whites from yolks.

4. In a medium bowl, whisk together yolks, sugar and vanilla. Add flour until well blended.

5. In a large bowl, beat egg whites on high speed until they foam and are about 3-4 times in volume (about 2 1/2 to 3 minutes). Don’t beat too long or it will be too stiff and won’t blend well.

6. Use a spatula to gently fold the yolk mixture into the egg whites until well combined. Don’t mix too much  or you will lose volume. The batter should have a fluffy texture.

7. Divide the batter evenly among the two, lined cake pans.

Biskvit Russian Cake-6

8. Bake 20-25 minutes until the tops are golden.

9. As soon as the cake is done, turn the cake out onto a clean surface and peel off the wax paper. This is much easier to do while the cake is still very warm

Biskvit Russian Cake

10. Use a knife to remove rough edges. Break them into small pieces. Place the pieces in the oven for a few more minutes until they are golden. When they cool, they will crumble easily. Reserve these crumbs for sprinkling the cake after it’s frosted.

11. Let cakes cool to room temperature.

12. Mix all of the syrup ingredients together until sugar dissolves.
13. Place the first cake (Up-side-down) on the dish you will be serving it on. Once you put the syrup on, it will be very difficult to move it.

Biskvit Russian Cake-2

14. Use a tablespoon to pour half the syrup evenly over the first cake.

15. Wait a few minutes for the cake to pull in the syrup.

16. Frost the top of the first cake layer. Click here for Russian Cream Cheese Frosting Recipe that I used.

17. Repeat steps 13 through 16 with the second layer.

18. Frost the top and sides of the cake.

19. Sprinkle the reserved crumbs all over the cake. It helps to hold  a large knife next to the side of the cake as you sprinkle crumbs to keep more of them on the cake. TA DA!!

This is a moist Russian sponge cake, commonly referred to as Biskvit. It's my mother's recipe and also my favorite cake! Hope you make it again and again.

Refrigerate cake until ready to serve. It stays yummy in the fridge for days.

Notes: I made a rectangular cake for Vadim’s B-day and a round one for David’s, that’s why the step-by-step pictures have a rectangular cake. 

Biskvit; Russian Cake Recipe with Russian Cream

4.84 from 6 votes
Author: Natasha of NatashasKitchen.com
This is a moist Russian sponge cake, commonly referred to as Biskvit. It's my mother's recipe and also my favorite cake! Hope you make it again and again.
This simple Russian cake is a biskvit sponge cake soaked with a wine syrup with layers of Russian buttercream frosting.
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour

Ingredients 

Servings: 15 -20

Cake Ingredients:

Syrup Ingredients:

  • 3/4 cup water
  • 3/4 cup red wine, I used St. Chapelle Soft Red
  • 1/4 cup sugar
  • 1 Tbsp lemon juice

Instructions

How to Make the Russian Sponge Cake Beskvit:

  • Line 2 non-stick cake pans with wax paper and preheat the Oven to 350°F.
  • Separate egg whites from yolks than in a medium bowl, whisk together yolks, sugar and vanilla. Add flour until well blended.
  • In a large bowl, beat egg whites on high speed until they foam and are about 3-4 times in volume (about 2 1/2 to 3 minutes). Don't beat too long or it will be too stiff and won't blend well.
  • Use a spatula to gently fold the yolk mixture into the egg whites until well combined. Don't mix too much or you will lose volume. The batter should have a fluffy texture.
  • Divide the batter evenly among the two, lined cake pans and bake 20-25 minutes until the tops are golden.
  • As soon as the cake is done, turn the cake out onto a clean surface and peel off the wax paper. This is much easier to do while the cake is still very warm. Let cakes cool to room temperature.
  • Use a knife to remove rough edges. Break them into small pieces. Place the pieces in the oven for a few more minutes until they are golden. When they cool, they will crumble easily. Reserve these crumbs for sprinkling the cake after it's frosted.
  • Mix all of the syrup ingredients together until sugar dissolves.
  • Place the first cake (Up-side-down) on the dish you will be serving it on. Once you put the syrup on, it will be very difficult to move it.
  • Use a tablespoon to pour half the syrup evenly over the first cake.
  • Wait a few minutes for the cake to pull in the syrup.
  • Frost the top of the first cake layer. Repeat the step with the second layer. Frost the top and sides of the cake.
  • Sprinkle the reserved crumbs all over the cake. It helps to hold a large knife next to the side of the cake as you sprinkle crumbs to keep more of them on the cake. TA DA!!

Refrigerate cake until ready to serve. It stays yummy in the fridge for days.

    Course: Dessert
    Cuisine: Russian, Ukrainian
    Keyword: biskvit
    Skill Level: Medium
    Cost to Make: $
    Natasha's Kitchen Cookbook

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    Natasha Kravchuk

    Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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    Comments

    • Julie Wright
      December 21, 2019

      Hi, what is a Russians Frosting consist of ? It doesn’t have this in the ingredients!!

      Reply

    • Nelli
      March 8, 2019

      Hello Natasha, thank you for the recipe! Do you think it would work with Nutella?

      Reply

      • Natashas Kitchen
        March 8, 2019

        Hi Nelli! I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe

        Reply

    • olga
      August 27, 2017

      Do I use the same amount of cream for a 6 egg biskvit for this recipe? The cream sounds similar to spartak cream. And that cream is tastey.

      Reply

      • Natasha
        natashaskitchen
        August 28, 2017

        Hi Olga, I would probably scale it down a little for a 6 egg biskvit, unless you love generous amounts of frosting 🙂

        Reply

    • olga
      August 27, 2017

      Hi Natasha,

      So if I use 6 eggs to make a round cake. I dont cut the layers in half to make it 4 layers? Do you use the same amount of wine for the 6 eggs?

      Reply

      • Natasha
        natashaskitchen
        August 27, 2017

        Hi Olga, if it is baked in a single pan, it would be difficult to slice into 4. You might be able to get 3 layers but typically when I bake in a single pan, I just cut it in half. You can use the same amount of wine for the syrup or use less if you prefer it less moist. I probably wouldn’t do more though. 🙂

        Reply

    • Olga
      May 17, 2017

      So if I use 2 round 9″ pans. I still follow the recipe with the 10 eggs? It won’t be a extremely tall cake? Or should I use bigger round pans?

      Reply

      • Natasha
        natashaskitchen
        May 17, 2017

        Hi Olga, 10 eggs will overwhelm 2 9″ pans. For that size of pan, I always use 6 eggs and follow this recipe.

        Reply

        • June
          June 7, 2020

          I’m confused – the link in this recipe goes to 9 inch pan

          Reply

          • Natasha
            June 8, 2020

            Hi June, you can use either two 9″ pans or 13×9 pans. The round pans will give you a taller cake. We have updated this sponge cake recipe in recent years. Check out our best sponge cake recipe here.

            Reply

    • olga
      May 17, 2017

      could I use Merlot red wine on this cake?

      Reply

      • Natasha
        natashaskitchen
        May 17, 2017

        Hi Olga, it could work but you may have to dilute it a little more with water and sugar and maybe omit the lemon juice since merlot is more dy.

        Reply

    • Alex
      January 7, 2017

      Hi Natasha! Love your blog, and the recipes are totally awesome! I made the strawberry cake with cream cheese frosting, and my mum loved it! I would like to make a coffee-flavoured version of the biskvit for my dad… is that possible? 😊 Thank you!

      Reply

      • Natasha
        natashaskitchen
        January 7, 2017

        Have you Tried the Tiramisu cake recipe? It sounds like what you’re describing 🙂

        Reply

        • Alex
          January 7, 2017

          Thank you your reply, Natasha! I was kind of hoping for something to be incorporated into the cake itself, like adding some instant coffee dissolved in water… do you think that will work? 🙂

          Reply

          • Natasha
            natashaskitchen
            January 8, 2017

            Hi Alex, for this specific cake it would not work because adding liquid would deflate the cake. With this sponge cake, it is best to add the moisture and flavor after it is baked.

            Reply

            • Alex
              January 8, 2017

              I see! That does make sense! Perhaps I’ll try your Tiramisu Cake, and see if my dad likes it 🙂 Thanks so much for your good advice 🙂

    • olynka
      February 4, 2016

      Natasha…Did you use cake flour?…Trying to make a Russian dinner…Making stuffed cabbage…Your favorite appetizer and what veggie with dinner?

      Reply

      • Natasha
        natashaskitchen
        February 4, 2016

        Olynka, this recipe uses all-purpose flour. I always specify if the recipe calls for cake flour. For the apetizer you can’t go wrong with Kielbasa and Cucumber Crostini and for the veggies I have many good salads so its hard to choose. Check out our salad section here. I hope this helps ?.

        Reply

    • JANINE MILNER
      July 14, 2015

      WHAT CAN I SUBSTITUTE RED WINE WITH PLEASE AND THANKS

      Reply

      • Natasha
        natashaskitchen
        July 14, 2015

        Any kind of juice or sugar water with a little lemon flavor or even soda like Sprite or 7-Up would work. A light colored juice would work best.

        Reply

    • Svetlana Muraviov
      May 30, 2015

      THIS BISKVIT IS THE BEST!!! I am a terrible baker but you make it so easy! I only made the biskvit because ill be using it for another purpose but they came out absolutely PERFECT! Thank you for sharing!!

      Reply

      • Natasha
        natashaskitchen
        May 30, 2015

        I’m so glad you loved it! Thanks so much Sveta 🙂

        Reply

    • Marina Sentsova
      December 21, 2014

      Hey Natasha doea it matter the size of a cake pan?

      Reply

      • Natasha
        natashaskitchen
        December 21, 2014

        Yes, a bigger pan will produce a skinnier cake. A smaller one will make the cake taller. What kind did you have in mind?

        Reply

    • Dina
      December 16, 2014

      Hi Natasha
      Do you think the cake would be yummy if I do less of the syrup and some cherry filings inside?

      Reply

      • Natasha
        natashaskitchen
        December 16, 2014

        That does sound delicious! If you make it, I hope you snap a pic. I’d love to see this one with cherries 🙂 Mmmm…

        Reply

    • Tanya
      November 10, 2014

      Hi Natasha! This recipe looks exactly what I have been looking for! Question: I am helping out with making dessert for a party. Could this cake be made a few days in advance without losing its freshness? Does it become overly-moist if not eaten right away?

      Reply

      • Natasha
        natashaskitchen
        November 10, 2014

        This sponge cake doesn’t become overly moist and will taste great even after a couple days of refrigeration. Enjoy! 🙂

        Reply

    • NewToBaking
      April 30, 2014

      Natashe, your blog is wonderful! Thank you so much for doing this.
      I have a question about the syrop for the biskvit. How sweet is the wine that you are using? Is it safe to give this cake to children ( I’m concerned about the wine in the syrop)? I know 1/3 cup of wine diluted with water is not much, but I’m curious do you taste alcohol when you eat the cake? Is the syrop boiled?

      Reply

      • Natasha
        natashaskitchen
        April 30, 2014

        It’s not much but you can absolutely use juice instead if you are concerned. The syrup isn’t normally boiled but you can boil it to get rid of some of the alcohol if you wish.

        Reply

    • Kristina
      January 15, 2014

      Hi Natasha 🙂 Want to try making this cake but I just have one round springform pan. Can I just bake it all in that one pan and then cut it horizontally to get two layers? And if yes, for how long should I bake it for then?

      Reply

      • Natasha
        natashaskitchen
        January 15, 2014

        Yes that will work if your springform mold has tall walls. It will take about 30 min to bake.

        Reply

    • Julie
      October 10, 2013

      Absolutely loved this cake! So easy to make and so moist and delicious!!!
      Definitely a keeper! Thanks for sharing 😀

      Reply

      • Natasha
        natashaskitchen
        October 10, 2013

        You’re very welcome! I’m so happy you loved it.

        Reply

    • oksana
      July 12, 2013

      btw, the print option is missing on this one ..

      Reply

      • Natasha
        natashaskitchen
        July 13, 2013

        Just got it fixed, thank you for noticing.

        Reply

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