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Biskvit; Russian Cake Recipe

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 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.

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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 - Бисквит

5 from 2 votes
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
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.
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $6
Servings: 15 -20

Ingredients

Cake Ingredients:

  • 1 1/4 cup flour
  • 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

Instructions

How to Make the Russian Sponge Cake Beskvit:

  1. Line 2 non-stick cake pans with wax paper and preheat the Oven to 350°F.
  2. Separate egg whites from yolks than in a medium bowl, whisk together yolks, sugar and vanilla. Add flour until well blended.
  3. 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.
  4. 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.
  5. Divide the batter evenly among the two, lined cake pans and bake 20-25 minutes until the tops are golden.
  6. 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.
  7. 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.
  8. Mix all of the syrup ingredients together until sugar dissolves.
  9. 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.
  10. Use a tablespoon to pour half the syrup evenly over the first cake.
  11. Wait a few minutes for the cake to pull in the syrup.
  12. Frost the top of the first cake layer. Repeat the step with the second layer. Frost the top and sides of the cake.
  13. 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.

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • 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

  • 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

  • katie
    May 2, 2013

    Can I use red cooking wine? Thank you! love ur recipes!! 🙂 Reply

    • Natasha
      natashaskitchen
      May 2, 2013

      I wouldn’t use cooking wine. It has a higher acidity and just doesn’t taste good unless it’s cooked into foods. Reply

  • Natalya L.
    April 26, 2013

    By far my favorite cake I have made from your website!!! Just wondering…camera do you use? All your photos look so brilliant! Reply

    • Natasha
      natashaskitchen
      April 26, 2013

      I now use a Canon 6D 🙂 Thank you! Reply

  • Nataliya
    November 19, 2012

    Hi Natasha,

    I’ve put off writing this comment for quite some time hoping that I could fix the issue on my own, but alas, here I am. I cannot get this biskvit recipe to work! I know that the issues are on my end, since it has seemed to work for all of the commenters, but I just can’t figure it out. My biskvit always comes out extremely sticky and dense, not at all like the cakes that I’ve tried. I’ve tried keeping it on longer in the oven, but it doesn’t seem to help. I’m assuming that it is an issue with the eggs, perhaps I’m beating them too long or to little?

    Any help you could give me would be great!

    Nata Reply

    • Natasha
      natashaskitchen
      November 19, 2012

      What kind of flower are you using – Canadian or American (Gold Medal)? I have another biskvit recipe in the works, hoping to post it soon. I also experimented with adding 1 tsp baking powder with better results. Reply

  • Nataliya
    September 27, 2012

    Wow this was so so good!! For syrup I mixed apple and lemon juice, and for the cream I just added half a packet of apricot jello, and that gave it an awesome taste!!! Reply

    • Natasha
      natashaskitchen
      September 27, 2012

      Ohh yum! That sounds great! Thanks for the ideas. There’s so much you could do with this cake! Reply

  • February 15, 2012

    Red wine syrup?! How interesting! Can’t wait to try this. Thanks! Reply

  • December 1, 2011

    Love this recipe and I highly recommend it to anyone reading this post, especially with the Russian cream cheese icing. So good! Reply

  • Irina
    November 4, 2011

    Hi Natasha – thanks for posting. I made this cake (well, just the biskvit part) in the summer and it was delicious. Def brought back memories. I split it into two round pans and then frosted with sour cream/sugar mixture and strawberries. I’m planning to do this again today 🙂
    Just wanted to say thanks for the great recipe. My Am husband and little kids gobbled it up. Irina Reply

    • Natasha
      November 8, 2011

      Irina – you’re welcome. I’m glad you enjoyed it. The sourcream/sugar/strawberries sounds like a nice topping for this cake. Shanks for sharing! Reply

  • Alla
    June 20, 2011

    why is the cake in the picture a marble looking cake?but doesnt sound like it uses cocoa or anything to give it that effect? Reply

  • Sherry
    June 15, 2011

    Hi Natasha!
    This recipie is really nice and I would like to try the same but before that I would like to ask you that if I replace the red wine with rum is it ok? or do I need to increase the quantity of sugar if I use rum?
    Thanks for entertaining my query! Do reply!
    Thanks!
    Sherry.. 😀 Reply

    • Natasha
      June 15, 2011

      You can make it with rum just dilute with water and sugar also and you don’t need nearly as much rum because it’s way more potent. I can’t remember how much I used when I made it with rum but probably 1/4 cup or less. Reply

      • Sherry
        June 15, 2011

        Hi Natasha!
        Thanks for your kind reply! I should take the same quantity of rum and water or quantity of water needs to be a bit more. For instance if it take 1/2 cup rum I should couple it with 1cup water and same quantity (as mentioned in your recipe) of sugar?

        I have more thing to ask is that you have not mentioned baking powder in the recipe. So if we don’t add baking power wont the cake become hard or would it be soft as expected?
        Thanks,
        Sherry Reply

        • Natasha
          June 15, 2011

          There is no baking powder. It will be spongy and will rise well without it. I found my rum mix recipe 🙂 It’s 1/2 cup sugar, 1 cup water, 1 tbsp lemon juice, 1/2 cup rum. That makes a pretty strong rum taste, so cut back the rum a bit if you want it lighter in flavor. I haven’t made it that way for awhile – I find rum too strong for my taste and like the lighter flavor of red wine. Enjoy! Reply

          • Sherry
            June 17, 2011

            Hi Natasha..
            I made the cake yesterday and it turned out gr8!! 😀 all at home loved it especially my dad!! The rum syrup turned out really tasty and nice.
            Thanks for your wonderful recipe!
            Love ur blog….
            Love..
            Sherry…

  • Victoria
    February 9, 2011

    love, LOVE your blog!! Reply

  • Tina
    November 20, 2010

    oh im from washington! Well thanks girl! Reply

  • Tina
    November 20, 2010

    Hey Natasha where did you buy the wine? I cant find it!? Reply

    • Natasha
      November 20, 2010

      I bought it at Winco in the wine section. It’s an Idaho wine, so I’m not sure which stores carry it out-of-state. You can use any wine that’s on the softer (sweeter) side, but not as sweet as communion wine or you’d have to use less sugar if that’s the only one you have. I don’t know if that helps. You know what I discovered makes a totally awesome syrup and is non-alcoholic, it’s the apricot syrup I used for my Kiev cake – Its also a biskvit cake with a layer of beze (crunchy meringue) in between. Reply

  • Inna
    October 15, 2010

    Hi Natasha, I can’t seem to find the st. chapelle wine so if I use the cranberry grape juice do I need to add the other syrup ingredients to it or just use pure juice? by the way I love this site I refer to it quite often, thank you so much for starting it!! Reply

    • Natasha
      October 15, 2010

      I’d say pure juice with maybe a dash of lemon juice. BUT, before you do that, I would strongly recommend you try the apricot syrup on the kiev cake. Its a can of apricots. You use the juice to pour over the cakes and then puree the apricots and spread them on top of each cake before you put the frosting down. It is the best!! Syrup/ Puree Ingredients:
      15 oz Can Apricot Halves in light syrup (I used DelMonte Brand)
      1/4 cup water
      1 tspn lemon juice
      1 tbsp Sugar
      Mix all of the syrup ingredients together until sugar dissolves. Puree Remaining Apricots in a Blender. Reply

  • Nella
    September 24, 2010

    Do you think you can use this “cake mix” (before adding the syrup) and put it into cupcakes? Or would that not work. Or do you have any good homemade cupcake recipies? Thanks 🙂 Reply

    • Natasha
      September 24, 2010

      I haven’t tried using it for cupcakes, but I imagine it could work. The only problem you may encounter is they might get really stuck to the cupcake liners. The best cupcakes I’ve ever tried are these apple banana muffins that I’ve posted. They are moist, delicious and pretty healthy too. Reply

  • Brenda
    August 31, 2010

    Natasha I have just made this cake because my boyfriends parents are russian and I wanted to take it to dinner. Anyway, the cake looks alot shorter then the one in your recipe. Did you forget the baking powder or soda or was the recipe you posted correct? Reply

    • Natasha
      August 31, 2010

      Hi Brenda. If you made the cake in 13×9 inch pans then it won’t be as tall. It rises higher if its in the round cake pans. There is no baking powder or soda in this recipe. If you did use round cake pans and it still didn’t rise as high, it may be because you beat the egg whites too long. If you beat them too long, they start to lose volume. I did that the first time I made this cake, but it still tasted good. Hope they like the cake. I’m about to post an easier frosting too. I will email it to you in case you are interested. Reply

  • Ruslana
    August 28, 2010

    Is there something i could substitute for the red wine…i don’t know if i’ll be allowed to use that:D lol Reply

    • Natasha
      August 29, 2010

      Any juice should work. Maybe cranberry grape, or just cranberry. I haven’t tried it, but my cousin said she just uses juice. Let me know how it works out. Reply

  • Natasha
    August 24, 2010

    I’ve been getting several questions about frostings for this cake. If you have a favorite frosting that you like to make, by all means, use it! Any homemade frosting should work on this cake. I have a couple easier frostings up my sleeve that I will try to post soon. Reply

  • Ilona
    August 20, 2010

    Natasha, i just realized that the cake recipe calls for a cup of sugar but it doesnt say anything in the recipe about sugar.. do we mix together with flour, vanilla and egg yolks? Reply

    • Natasha
      August 20, 2010

      Hi Ilona, Yes, sorry I missed that!! Mix sugar with egg yolks and vanilla, then add flower. Thanks for letting me know, I’ve updated the recipe. Reply

  • Ilona
    August 13, 2010

    oh i totally missed the syrup recipe.. thanks for replying back. i will definitely try this cake Reply

    • Natasha
      August 13, 2010

      I moved some things around in the recipe so it reads better. I did have it a bit confusing earlier. Hope you enjoy the cake. Its my favorite! Reply

  • Ilona
    August 13, 2010

    Natasha, i am a little confused.. Step 14 says to pour half of the syrup of the first cake and then spread the frosting… There is the recipe for the frosting, but what kind of syrup is used for this cake? is there a recipe for that?
    Thanks ahead. Reply

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