Apple Cake Sharlotka (VIDEO)

Meet your new favorite apple cake! This country apple cake (a.k.a. Sharlotka) is soft, moist and so easy with just 6 ingredients - perfect for company! | natashaskitchen.com

Meet your new favorite apple cake! This country apple cake (a.k.a. Sharlotka) is soft, moist and unbelievably easy with just 6 ingredients. It is perfect for last minute company!

Sharlotka is a classic Russian apple sponge cake that has been made for centuries. It is simple but beautiful when served. It has some serious rustic charm with bites of apple crowning the top.

This cake satisfies the craving for something sweet, but not too sweet. You will enjoy every bite!

P.S. Want to know which tools we used to make this recipe? See the Amazon affiliate links in the instructions below.

Watch How to Make Apple Cake (Sharlotka):

If you enjoyed our original Sharlotka cake, you will LOVE this one! The first one was GOOD but this one is crazy good! We upgraded it with even more sweet-tart apples and this one rises even taller.

Meet your new favorite apple cake! This country apple cake (a.k.a. Sharlotka) is soft, moist and so easy with just 6 ingredients - perfect for company! | natashaskitchen.com

Ingredients for Apple Cake (Sharlotka):

6 large eggs, room temperature
1 cup granulated sugar (210 grams)
1 1/3 cups all-purpose flour (165 grams)
1/2 tsp baking powder
1 tsp vanilla extract
1 1/2 lbs (3 med/large) granny smith apples*
Confectioners a.k.a. powdered sugar to dust

What you will need:

9″ Springform pan with a ring of parchment paper to line the pan

Meet your new favorite apple cake! This country apple cake (a.k.a. Sharlotka) is soft, moist and so easy with just 6 ingredients - perfect for company! | natashaskitchen.com

*Apple Substitutions: any firm and crisp, sweet-tart apple will work well.

Pro Tip: As with any egg-based cake, it is ultra important to be sure you beat the eggs and sugar sufficiently. If using a high powered electric hand mixer, add 2 minutes to the beating time in step 2. Also, keep this cake away from outdoor draft, which can cause it to smell eggy.

Meet your new favorite apple cake! This country apple cake (a.k.a. Sharlotka) is soft, moist and so easy with just 6 ingredients - perfect for company! | natashaskitchen.com

⬇️Print-Friendly Apple Cake Recipe:

Apple Cake Sharlotka (VIDEO)

4.7 from 26 reviews
Prep time:
Cook time:
Total time:
Meet your new favorite apple cake! This country apple cake (a.k.a. Sharlotka) is soft, moist and unbelievably easy with just 6 ingredients - perfect for last minute company!
Author:
Skill Level: Easy
Cost To Make: $5-$8
Serving: 9" round single layer cake

Ingredients

  • 6 large eggs, room temperature
  • 1 cup granulated sugar (210 grams)
  • 1⅓ cups all-purpose flour (165 grams)
  • ½ tsp baking powder
  • 1 tsp vanilla extract
  • 1½ lbs (3 med/large) granny smith apples
  • Confectioners a.k.a. powdered sugar to dust, optional

Instructions

  1. Preheat Oven to 350˚F. Line bottom of un-greased 9" round springform pan with a circle of parchment paper
  2. Add 6 eggs to the bowl of a stand mixer fitted with whisk attachment, and beat on high speed for 1 minute until foamy. With the mixer on, gradually add 1 cup sugar and beating on high for 8 to 10 minutes or until thick and fluffy ribbon forms.*
  3. Meanwhile, peel, core, quarter and slice apples into ¼" thick pieces.
  4. In a medium bowl, whisk together 1⅓ cups flour with ½ tsp baking powder. Sift flour mixture into the beaten egg batter in 3 increments, folding with a spatula between each addition. Scrape from bottom of bowl to ensure pockets of flour aren't missed. Stop mixing when you no longer see streaks of flour (don't over-mix). Quickly fold in 1 tsp vanilla extract just until incorporated.
  5. Fold in sliced apples, reserving 1 cup for the top. Fold just until combined into batter then pour batter into prepared springform pan. Spread batter evenly with a spatula (do not tap the pan) and scatter remaining apple evenly over the top. Bake at 350˚F for 50-55 minutes. Top will be golden brown. Remove from oven and let rest in pan 15 min. Slide a thin spatula or knife around edges of pan to loosen and transfer cake to a cake platter to cool. Once at room temperature, sprinkle top with powdered sugar and serve.

Notes

*When you pull up on the whisk, the ribbon of batter should sit for a few seconds on the surface before incorporating back into the batter.
Pro Tip: As with any egg-based cake, be sure you beat the eggs and sugar sufficiently. If using a high powered electric hand mixer, add 2 min to beating time in step 2. Also, keep cake away from outdoor draft.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Meet your new favorite apple cake! This country apple cake (a.k.a. Sharlotka) is soft, moist and so easy with just 6 ingredients - perfect for company! | natashaskitchen.com

This is one of those recipes you’ll make over and over. I hope it because a favorite go-to cake for you as well!

Thank you for trying our recipes and sharing them with the people you love. I’m so thankful for you :). YOU are the reason why I love this job of mine so very much!

Loads of love,

-Natasha

Meet your new favorite apple cake! This country apple cake (a.k.a. Sharlotka) is soft, moist and so easy with just 6 ingredients - perfect for company! | natashaskitchen.com

Read comments/reviewsAdd comment/review

  • Shergyn Martinez Vitacolonna
    January 13, 2018

    This looks really good! I’ll definitely make it! Thx Reply

    • Natasha's Kitchen
      January 13, 2018

      You’re welcome! Please let me know what you think of the recipe. Reply

  • ROZA
    January 6, 2018

    I made this last week and it was surprisingly spongy and really good. My only problem was the batter didn’t completely bake at the very top/center even after 55 minutes and it immediately sank a bit after being taken out of the oven. what went wrong? Reply

    • Natasha
      natashaskitchen
      January 6, 2018

      Hi Roza, a little bit of caving in the center is pretty normal as in the photos. Are you using the same type of pan and baking in the center of the oven on the regular bake mode (not convection)? Also, make sure not to open the oven door while baking to check on it – the heat loss can cause it to fall. I hope that helps! Reply

  • Sandra Reid
    January 3, 2018

    Hi. I don’t have a 9 inch springform pan. Can I use a 10 inch springform pan? Reply

    • Natasha
      natashaskitchen
      January 3, 2018

      Hi Sandra, that should still work but it will probably bake a little faster since it will be a shorter and wider cake. Reply

  • Abby W
    December 31, 2017

    Hi Natasha, I just made this cake and I am a bit confused. It’s beautiful and baked perfectly. I tasted it a few minutes ago (it was mostly cooled but not to room temp yet) and it has very little taste or flavor at all. I went back and looked at the recipe and Im sure I added all the proper amounts of ingredients. Does this need to be cold? Does it taste better the second day? At this point it mainly tastes like a very bland egg flavored angel food cake with very little sugar. I wanna believe in it, because I see all these great reviews. What am I missing? Reply

    • Natasha
      natashaskitchen
      January 1, 2018

      Hi Abby, this is traditionally supposed to be a lightly sweet cake. You can dust a little heavier with powdered sugar if you prefer a sweeter cake. Don’t skip that part – I think it finishes off the cake really well. This cake is best the same day it is made but leftovers the next day are still nice. Reply

  • Gary
    December 31, 2017

    Can this be baked in a Bundt Cake Pan ?

    Happy New Year to you and your family.

    Thank you. Reply

    • Natasha
      natashaskitchen
      January 1, 2018

      Hi Gary, I haven’t tried it in a bundt pan, but one of my readers, Alla, wrote in with the following: “I made this cake yesterday and it came out great! Thank you so much for the recipe. As per one of commenters suggestion, i used bundt pan, it works really well.” Happy and blessed New Year to you also Gary! Reply

  • Rowena
    December 18, 2017

    I run out of all purpose flour. Can I use cake flour or combination of bread flour with cake flour? Reply

    • Natasha
      natashaskitchen
      December 19, 2017

      Hi Rowena, I haven’t tried that substitution so it is difficult to guess what combination of the two might work and how it would affect the texture. I think it would be best as a combination since cake flour will probably be to fine a crumb to support the apples. Reply

  • Kate Pigula
    December 16, 2017

    Natasha,Is there a recipe for gluten free apple cake?thank You. Reply

    • Natasha
      natashaskitchen
      December 16, 2017

      Hi Kate, I haven’t tried making this particular cake with gluten free flour but several of my readers reported using my sponge cake (the same base as this apple cake) using gluten free flour with great results. Reply

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