Apple Sharlotka Recipe (Russian Apple Cake)

The BEST apple sharlotka cake we’ve tried. Just 5 ingredients and 15 min of prep then your oven does the rest! @natashaskitchen

This apple sharlotka recipe is so quick and easy to make. The entire cake has just 5 main ingredients. The texture is perfect; soft and airy, and the cake is balanced with the perfect amount of tartness from the apples. We’ve been working on developing a sharlotka recipe for probably half a year and have tested so many different variations; some were too mushy, too dense, too many apples, not enough apples, some caved in the center.. the list goes on.

My husband, Vadim, gets the credit for this one. I about threw in the towel, but he was persistent. This apple sharlotka is brought to you by Vadim. He is my partner in this blog. He does so much behind the scenes and I’m generally the only one who sees it. He’s also a wonderful cook so we’re constantly tossing recipe ideas back and forth and we’re often in the kitchen elbow-to-elbow, working together.

We think you’ll love this cake. It is a gem for unexpected company. It also tastes great the next day so you could make it ahead of time if you needed to.

The BEST apple sharlotka cake we’ve tried. Just 5 ingredients and 15 min of prep then your oven does the rest! @natashaskitchen

Ingredients for Apple Sharlotka:

6 large eggs, at room temp
1 cup granulated sugar
1 1/3 cups all-purpose flour
1/8 tsp (pinch) baking powder
1 lb (2 med/large) Granny Smith apples
Powdered sugar to dust the finished cake

Apple Sharlotka Recipe

What You Will Need:

9″ Springform Pan, generously buttered

Apple Sharlotka Recipe-2

How to Make Russian Sharlotka Cake:

If you never made a European Sponge Cake, watch the video before you get started:


1. Preheat Oven to 340˚F. Peel and core apples, cut into small pieces.

Apple Sharlotka Recipe-3

2. Using electric stand mixer, beat 6 eggs with 1 cup sugar on high speed for 6 minutes until thick and fluffy.

Apple Sharlotka Recipe-4

3. Whisk together 1 1/3 cups flour with a pinch of baking powder. Sift the flour into the foamy egg mixture in three increments, folding it in with a spatula to combine between each addition.

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4. Fold in the diced apples (reserving 1/2 cup diced apples), just until combined and transfer batter to a greased baking pan. Sprinkle the top with reserved apples and bake at 340˚F for 1 hour. The top will be golden brown. Remove from oven and let cool in the pan for 15 minutes then you can slide a knife around the sides of the cake to loosen it from the pan. Once cake is near room temp, dust with powdered sugar and serve

Apple Sharlotka Recipe-6

Apple Sharlotka Recipe-7

The BEST apple sharlotka cake we’ve tried. Just 5 ingredients and 15 min of prep then your oven does the rest! @natashaskitchen

The cake can also be refrigerated overnight and served the next day.

Apple Sharlotka Recipe (Russian Apple Cake)

4.8 from 42 reviews
Prep time:
Cook time:
Total time:
Author:
Skill Level: Easy
Cost To Make: $5-$7
Serving: 8 slices

Ingredients

  • 6 large eggs, at room temp
  • 1 cup granulated sugar
  • 1⅓ cups all-purpose flour
  • ⅛ tsp (pinch) baking powder
  • 1 lb (2 med/large) Granny Smith apples
  • Powdered sugar to dust the finished cake

What You Will Need:

  • 9" Springform Pan, generously buttered

Instructions

How to Make Russian Sharlotka Cake: Preheat Oven to 340˚F.

  1. Peel and core apples, cut into small dice.
  2. Beat 6 eggs with 1 cup sugar on high speed for 6 minutes until thick and fluffy.
  3. Whisk together 1⅓ cups flour with a pinch of baking powder. Sift the flour into the foamy egg mixture in three increments, folding it in with a spatula to combine between each addition. Don't overmix.
  4. Fold in the diced apples (reserving ½ cup diced apples), just until combined and transfer batter to a greased baking pan. Sprinkle the top with reserved apples and bake at 340˚F for 1 hour. The top will be golden brown. Remove from oven and let cool in the pan for 15 minutes then you can slide a knife around the sides of the cake to loosen it from the pan. Once cake is near room temp, dust with powdered sugar and serve.

Final Final Picmonkey Hashtag banner

The BEST apple sharlotka cake we’ve tried. Just 5 ingredients and 15 min of prep then your oven does the rest! @natashaskitchen

♥ FAVORITE THINGS ♥

Shown in this post: (nope, no one paid us to write this; just stuff we love):
*The lovely Fiesta Cake Plate with Server in Turquoise
*We love this for cheesecakes too; The Wilton 9-inch springform pan.
*Super versatile 7-inch Santoku Classic Ikon Knife by Wusthof
*Silicone Spatula by Le Creuset
*The Best Sifter/Strainer by OXO Good Grips

Thank you for stopping by my blog, commenting, and recommending it to your friends and family. You all are the best readers a blogger could have and I’ll have you know, I brag about you often! -Natasha

Read comments/reviewsAdd comment/review

  • Gina
    January 9, 2018

    Dear Natasha,

    my husband and I are Greek, and we just love this cake! It reminds us of the sponge cakes our family makes us in the village, not too sweet and very moist. He has asked me to make this cake about five times over the holidays… It is my new go-to recipe! Thank you so much for sharing! Reply

    • Natasha's Kitchen
      January 9, 2018

      Hello Gina! You’re welcome, I’m happy to hear how much you and your husband enjoy the recipe. Thanks for sharing your excellent review with other readers! Reply

  • jacky
    December 31, 2017

    super ton gateau je l’ai essuyé trés bon je suis cuisinier a la retraite merci pour tes recette !!! Reply

    • Natasha
      natashaskitchen
      January 1, 2018

      What a wonderful adventure to have been a cook! Thank you for writing in 🙂 Reply

  • Gaby
    December 30, 2017

    Could I do this in a bundt pan? Reply

    • Natasha
      natashaskitchen
      December 30, 2017

      Hi Gaby, I haven’t tried this cake in a bundt cake form so I’m not sure how it would rise; if it would be flat or if it would be rounded on the bottom. If you experiment, let me know how it goes and be sure to line the pan so it comes out easier. Keep in mind this cake has no oil or butter in it so you have to scrape it away from the pan for it to release from the pan. Reply

  • Leah
    December 26, 2017

    Hi, can I use a loaf pan instead? I love your videos and you are so cheerful when you are showing your recipes! Reply

    • Natasha
      natashaskitchen
      December 26, 2017

      Hi Leah, I haven’t tested this in a loaf pan but I think it would overwhelm a standard loaf pan. Reply

  • Eva
    December 10, 2017

    Just made this but with canned peaches instead. Baked for 25min 😍♥️ greetings from Bulgaria! 🇧🇬 Reply

    • Natasha's Kitchen
      December 11, 2017

      Yum, that sounds delicious! Thanks for sharing Eva! Reply

  • Anna
    December 9, 2017

    I’ve made this several times in the past month. I used an 8″springform pan as that’s what I have, it turned out beautifully, went right to the rim, no overflow, and baked high and light. This is my favorite cake to bake now. Am making it again tonight and again later in the week for a friends’ birthday. Thank you for sharing. I love this cake. Reply

    • Natasha
      natashaskitchen
      December 9, 2017

      YAY!! I’m so happy to hear that! Thank you for sharing 🙂 Reply

  • Emiliya
    November 12, 2017

    First time making this. Turned out really good with perfect texture. The recipe is simple and easy. Over all impressed😃. Reply

    • Natasha's Kitchen
      November 13, 2017

      I’m happy to hear how much you enjoy the recipe Emiliya! Thanks for sharing your great review! 🙂 Reply

  • Kathy Graham
    November 9, 2017

    I have this cake in the oven right now. It’s been in about 30 min. And it’s getting very dark. Is this okay? It’s really going to be dark in another 30 min. I threw,a piece of foil overy top. Reply

    • Natasha
      natashaskitchen
      November 9, 2017

      Hi Kathy, it should not be getting dark after only 30 minutes. Are you using a regular conventional (not convection) oven? Reply

  • Katya B.
    October 29, 2017

    Natasha! Вкусно! I made this for afternoon church today and more than half of the cake was gone! Thanks for the recipe! Reply

    • Natasha
      natashaskitchen
      October 30, 2017

      I’m so happy you loved it!! Thank you for the amazing review! 🙂 Reply

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