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Apple Cake Sharlotka (VIDEO)

Meet your new favorite Easy 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!

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 post may contain affiliate links. Read my disclosure policy.

What is a Sharlotka? 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.

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. Watch the easy video tutorial below with step by step instructions on making this apple cake.

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):

The ingredients for this apple cake are so simple!! The base of the recipe is eggs, sugar, flour and baking powder with a splash of vanilla extract. You probably allready have everything you need to make this apple cake! Be sure flour is measured correctly! 

What you will need:

9″ Springform pan with 3-inch tall walls 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 in Baking:

For baking, we prefer granny smith apples but 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

Watch How to Make Apple Cake (Sharlotka):

Our Best Apple Recipes

Apple Cake Sharlotka (VIDEO)

4.75 from 75 votes
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
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: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $5-$8
Calories: 267 kcal
Servings: 8 People

Ingredients

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 1/4" thick pieces.
  4. In a medium bowl, whisk together 1 1/3 cups flour with 1/2 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.

Recipe 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. Keep cake away from outdoor draft to prevent an "eggy" aroma.

Nutrition Facts
Apple Cake Sharlotka (VIDEO)
Amount Per Serving
Calories 267 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 122mg41%
Sodium 48mg2%
Potassium 190mg5%
Carbohydrates 53g18%
Fiber 2g8%
Sugar 34g38%
Protein 6g12%
Vitamin A 225IU5%
Vitamin C 3.9mg5%
Calcium 40mg4%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

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

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Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Liliya
    July 10, 2020

    Hi Natasha,

    I made the apple cake following your recipe. When I got it out of the oven after 55 minutes at 350F, the cake had a dome in the center. When it was cooling the dome fell. It seems to be less cooked in the center then on the sides. (The center was more dense.)
    Any idea why this might have happened? I am fairly new to baking. It is still tastes good though. Thank you for the recipe.

    Reply

    • Natasha
      July 10, 2020

      Hi Liliya, that could be due to either under-beating the eggs and sugar or adding too many apples that could weigh down the center.

      Reply

      • Liliya
        July 11, 2020

        Thank you Natasha for the reply. I will have this in mind when I bake it next time.

        Reply

  • Ri
    July 4, 2020

    Hi Natasha. What would 1 cup be by volume?

    Reply

  • Joy
    July 3, 2020

    Hi Natasha. Thank you for the measurement conversions into metric. Great help to those of us baking in the UK. Cup measurements always feel a bit inaccurate when it concerns dry goods and we don’t normally use cups over here.
    However – virtually all Electric ovens over here are ‘fan assisted ‘ or just called fan ovens. so I didn’t understand your term convection oven. Your given oven temperatures are ok for gas ovens but far too hot for fan ovens. ( and we use centigrade not Fahrenheit now – but can work that one out)
    I’ve just made 2 apple Sharlotka before I understood why they were cooking far too quickly and almost burning on top- but mystery solved when I realised it was the type of oven issue. Just reduced the converted oven temperature by 20-30’ C for my oven which runs on the hot side in any case.
    Thanks for your great videos and recipes.

    Reply

    • Natashas Kitchen
      July 4, 2020

      Thank you so much for sharing that with us Joy! I know our readers will find this helpful!

      Reply

  • Xenia
    July 3, 2020

    Does this apple cake keep well?

    Reply

    • Natashas Kitchen
      July 3, 2020

      Hi Xenia, I think this is the very best when it is fresh. You can keep it at room temperature for a day but refrigerate if keeping longer, just be sure it is covered so it doesn’t absorb any food odors from the fridge.

      Reply

  • Jackielyn vite
    June 26, 2020

    Thank you im so exited to have my first oven and try to bake cakes for my 5 children thanky you so much your recipe means alot to me and it will help alot i already shares uour videos on my facebook and its so easy thank you so much

    Reply

    • Natashas Kitchen
      June 26, 2020

      Thank you so much for sharing our videos on Facebook! I’m so glad you’re enjoying our recipes!

      Reply

  • Helen Burdei
    May 27, 2020

    Hi Natasha.
    I always grease the baking in a non-stick spring form, unless I am making a бисквит.
    As this will be my first time baking your cake I am a little concerned that the sides may get stuck.
    Thank you so much for your response.
    Also, how would you check if your baking powder is still active ?
    I put a few drops of lemon juice on a teaspoon worth and there were bubbles.

    Reply

    • Natasha
      May 27, 2020

      Hi Helen, I recommend using a good nonstick pan and I usually do have to take a thin spatula around the edges to loosen it which is normal with a sponge cake. Here’s a great article on testing leavening but it sounds like yours is still good.

      Reply

  • CC
    May 23, 2020

    Mine didn’t rise properly and all the egg settled at the bottom making the bottom very hard and eggy. What did I do wrong?

    Reply

    • Natasha
      May 26, 2020

      Hi, this is most likely due to underbeating the eggs and sugar. I would highly recommend watching our sponge cake video tutorial and reading through the troubleshooting if it was your first time making a European sponge cake.

      Reply

  • Roksana
    May 21, 2020

    Loved it
    Turned out great ,but can I add butter to it to make it more moist ?

    Reply

    • Natashas Kitchen
      May 22, 2020

      I’m so glad you enjoyed that! I haven’t tested with more butter but I bet it could work. If you experiment, let me know how you liked the recipe.

      Reply

  • Susan
    May 14, 2020

    Is it possible to make this with peaches instead of apples?

    Reply

    • Natashas Kitchen
      May 14, 2020

      Hi Susan, I have not tested that but one of our readers did advise using canned peaches and loving it.

      Reply

  • Fatima
    April 23, 2020

    Hi Natasha,
    I love all your recipes. While using a 9-inch springform the cake came out. For the next time, what do you suggest I do? Should I wrap the aluminum paper around the springform?
    I did, however, butter the sides of the pan, could this have been the culprit?

    Reply

    • Natashas Kitchen
      April 23, 2020

      Hi Fatima, are you saying it poured out? Sounds like the springform may not be tight enough at the base?

      Reply

  • Kathy
    April 13, 2020

    I made this cake for our Easter dessert, however I adjusted the recipe by adding cinnamon, a bit of sugar and lemon juice to the apples before I folded them into the batter. It was a huge success and loved by my family.

    Reply

    • Natashas Kitchen
      April 13, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

    • Christopher
      June 12, 2020

      Kathy, I wanted to add those. Do you mind sharing what amounts?

      Reply

  • Lori
    April 10, 2020

    Would adding a bit of salt to this recipe prevent the egg smell?

    Reply

    • Natashas Kitchen
      April 10, 2020

      Hmm, I haven’t tested that to advise, Lori. I have found that any egg-based cake or meringue is best when it is kept out of the outdoor draft – I’m not sure why or how but those items can have a pronounced eggy smell after that. Maybe I’m just sensitive to it, but I have noticed that.

      Reply

  • Natalie
    April 8, 2020

    Loved this recipe! Tastes very similar to what my babushka makes. I did make it in a bundt pan instead of springform pan and I might have buttered the pan too early or tried to remove it too early because it didn’t come out in one piece haha but it tasted great all the same! Thank you!

    Reply

    • Natasha's Kitchen
      April 8, 2020

      That could be the culprit, Natalie but I’m sure it will be so much better the next time you make this. Thanks for your great review!

      Reply

  • Marlene
    March 2, 2020

    This was wonderful, Natasha! I made it for a Russian-themed book club lunch. It came together easily and looked just like yours (except the top browned a bit more and th every middle was gooey—but still delicious). Thanks for emphasizing not to use the convection setting; I always bake with it so didn’t this time. My very minor modifications: I added lemon zest and cinnamon to the apples and orange extract to the batter. It reminded me of a Passover sponge cake, only better! My group loved it and it still tastes great a few days later.

    Reply

    • Natasha's Kitchen
      March 2, 2020

      Thank you foe sharing that with us, I’m sure others would like to try that too and your comments are definitely helpful. Thanks for the great review!

      Reply

  • Fiona Yau
    February 29, 2020

    I made one today, love it, so easy and tasty! Thanks for the recipe

    Reply

    • Natashas Kitchen
      February 29, 2020

      Hi Fiona, you’re very welcome! I’m so glad you enjoyed that.

      Reply

  • Kana
    February 9, 2020

    Hello Natasha!

    I’d love to make this for my son’s classroom! Any suggestions for what temperature and how long if I do in muffin pans? Also do you think I can substitute with whole grain flour?
    Thank you in advance!!!

    Reply

    • Natasha's Kitchen
      February 10, 2020

      Hi Kana, I haven’t tested with either, unfortunately, so I’m not sure how that would affect the texture and outcome. If anyone else has experimented, please let us know.

      Reply

  • Lola
    January 26, 2020

    Dear, Natasha.
    How many grams in one cup?
    200 or 250?

    Reply

    • Natasha
      January 26, 2020

      Hi Lola, click the “metric” button in the recipe card and it will convert the measurements to grams for you.

      Reply

  • Vera
    January 5, 2020

    Wow! Such a delicious cake! & I love all your recipes, they always turn out amazingly well! Keep doing what you do

    Reply

    • Natashas Kitchen
      January 6, 2020

      Thank you for that wonderful compliment, Vera!

      Reply

  • Misa Faizal
    December 20, 2019

    Dear Natasha,

    I baked Sharlotka for staff’s birthday. It was my 1st time trying. Everybody loves it that I plan to bake one for my 20th wedding anniversary this January. Thank you for your recipe!

    Reply

    • Natashas Kitchen
      December 21, 2019

      That’s just Awesome!! Thank you so much for sharing that with me! Happy 20th Wedding Anniversary!

      Reply

  • Dave
    December 6, 2019

    This is really good!
    Another keeper!

    Final product looks exactly like the picture you posted.

    Thx!

    Reply

    • Natashas Kitchen
      December 6, 2019

      I love when that happens! That is the best!

      Reply

  • Linda
    November 25, 2019

    Thanks so much. That is exactly what I did and it worked out great. This cake is just my kind of cake!
    I am looking forward to trying more of your delicious sounding recipes. I will be watching!

    Reply

    • Natashas Kitchen
      November 26, 2019

      I’m so glad you enjoyed that, Linda! Thank you for that great review.

      Reply

  • Linda Ballard
    November 24, 2019

    Hi Natasha,
    When I saw this recipe, I was ready to try it. Just took it out of the oven, waited the 15 minutes and removed the sides of the pan. I have never used a springform pan, so please don’t think this is a stupid question, but how do I remove the bottom of the pan to get the cake on a plate?

    Reply

    • Natasha
      November 25, 2019

      Hi Linda, if you had a sheet of parchment paper lining the bottom, you can slide a spatula under the parchment and pull it onto a serving platter. I start peeling it back on one edge and then just slide it gently under and off the cake. I hope that makes sense. You could also leave the parchment attached to serve.

      Reply

  • Brian
    November 24, 2019

    Love this cake recipe! Turns out fabulous every time. Recently, I added cinnamon to the apples before folding them into the cake. Turned out delicious!

    Reply

    • Natashas Kitchen
      November 25, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us, Brian!

      Reply

  • Mabel
    October 31, 2019

    Hi Natasha, can I use different kind of apples? Lazy to go to the store.., thx!!

    Reply

    • Natashas Kitchen
      October 31, 2019

      Hi Mabel, you can use different types in this recipe. Here is what one of our readers said: “Oh this cake! This one is a staple in our home. Always turns out very good. I tried different sorts of apples and all of them work. The only thing I changed is a pan size. I bake it in a square 8 inch pan. The cake rises so tall. I even thought of turning it into a layered cake with a caramel buttercream” I hope that helps.

      Reply

  • Brenda
    October 26, 2019

    I’m absolutely sure it was something I did wrong, but it was bad. While I was mixing the eggs and sugar an odd darker yellow bubble showed up that looked like oil. I just ignored it and went on. I baked it for 52 minutes. It was beautiful. Looked exactly like yours! So proud. Then I cut it. It was gooey in the center and had a thick layer of something at the bottom. A tough eggy almost rubbery texture. So curious about your ideas of what could have happened.

    Reply

    • Natasha
      October 27, 2019

      Hi Brenda, I’m always happy to help troubleshoot. I’m not sure what the dark yellow bubble could be but it could have been some leftover oil in the bowl? Any grease in the bowl would make it difficult to whip up the eggs and sugar. A thick layer at the bottom would indicate that the eggs and sugar were not beaten long enough. You want the mixture to be so thick that when you pull up on the whisk, a thick ribbon forms that stays visible on the surface after it hits for a few seconds. Make sure to use a stand mixer with whisk attachment. If beating with an electric hand mixer, add 5 minutes of mixing time since a stand mixer is more efficient. I hope that helps!

      Reply

  • Mariya
    October 20, 2019

    Hi.
    Would it be possible to make this in a convection oven?

    Reply

    • Natashas Kitchen
      October 20, 2019

      Hi Maryia, I have not tested that since it is meant for a conventional oven and not a convection oven. This cake is best using the regular bake mode and not the convection setting.

      Reply

  • Liliya
    October 12, 2019

    Super delicious! Thank you for the recipe! What is the best way to store it for next day?

    Reply

    • Natashas Kitchen
      October 12, 2019

      Hi Liliya, I think this is the very best when it is fresh. You can keep it at room temperature for a day but refrigerate if keeping longer, just be sure it is covered so it doesn’t absorb any food odors from the fridge.

      Reply

      • Liliya
        October 12, 2019

        Thank you for such a quick response!!

        Reply

        • Natashas Kitchen
          October 12, 2019

          You’re welcome.

          Reply

  • George
    October 8, 2019

    Hi Natasha,

    Super recipe – see my facebook post for more comments including pictures. I greased the sides of my pan. Does it matter?

    Thanks,
    George

    Reply

    • Natashas Kitchen
      October 8, 2019

      I’m happy to hear you liked that, George! It will work both ways. We have more recently started greasing only the bottom and using a ring of parchment paper. The case rises more uniformly when the sides of the pan are not greased, but either way, the cake will work

      Reply

  • Carina Z
    September 14, 2019

    Fluffy and moist! Such a wonderful way to use up your apples!

    Reply

    • Natasha
      September 16, 2019

      Hi Carina, I’m so glad you enjoyed it! Thanks for the great review!

      Reply

  • Ilse
    September 10, 2019

    Made this apple cake (Russian) made this for a birthday party as an extra cake. It was such a great hit. It went faster than the Birthday cake. Everyone loved it

    Reply

    • Natashas Kitchen
      September 10, 2019

      This one is definitely popular! I’m so happy to hear you enjoyed that.

      Reply

  • Nana
    September 8, 2019

    My family love this cake, thank you.

    Reply

    • Natashas Kitchen
      September 9, 2019

      You’re welcome! I’m so happy you all enjoyed it, Nana!

      Reply

  • Monika
    August 31, 2019

    Szarlotka is a Polish word and it’s the most commonly baked cake in Poland, there are hundreds varieties… most of them though have a layer of cake and then a layer of cooked apples and it’s topped with crisscrossing strips of dough which after the cake is baked are dusted with powdered sugar or icing

    Reply

    • Natashas Kitchen
      September 2, 2019

      Thank you so much for sharing that with me.

      Reply

  • Becca
    August 5, 2019

    This is my go to recipe to use up apples! Today I’ve decided to throw in some leftover blueberries as well..it’s baking now, so far so good! Thanks for the awesome recipes!

    Reply

    • Natashas Kitchen
      August 5, 2019

      You’re so welcome Becca! I’m so glad you enjoyed that!

      Reply

  • Sean S.
    June 1, 2019

    Im a new ‘home chef’ and this was the first cake i’ve ever made from scratch all by my lonesome.
    I picked it because it seemed easy (oh boy it was) and because its not the first “Natasha’s Kitchen” recipe ive done (ive learned to trust you), but I have to say: THANK YOU, you have made me look like I know what I am doing in the kitchen so many times.

    My ‘sharlotka’ came out amazing, and delicious. It stuck a bit to the parchment, but the little tear in the top was easily hidden with the powdered sugar.
    I changed it a bit by adding some cinnamon and a couple shakes of nutmeg (it just felt right).

    Absolutely wonderful recipe. Easy for newbies like me who want to look like amazing bakers to impress the family. Again, Thank You.

    Reply

    • Natashas Kitchen
      June 1, 2019

      That’s just awesome!! Thank you for sharing your wonderful review Sean!

      Reply

  • Irina
    May 14, 2019

    HI Natasha ! When I was little girl my grandma make apple cake for my birthday always . She is not with me anymore . So I made this cake today for my 37 birthday and it’s absolutely delicious just like from my childhood, thank you so much I loved your recipes. Also Baklazhannaia Ikra the best I’ve ever had . Thanks a lot 🙂

    Reply

    • Natashas Kitchen
      May 14, 2019

      Thank you so much for sharing this with me, Irina! I’m so happy you discovered our recipe. I love that recipes like this can bring back sweet memories with loved ones.

      Reply

  • Irina
    May 3, 2019

    Can the cake be covered while baking for some time? Can we add cherries or cranberries with the apples?

    Reply

    • Natashas Kitchen
      May 3, 2019

      Hi Irina, I hvan’t tried covering it to bake but added fruit should work! I hope you love this recipe!

      Reply

  • Grace Chin
    April 27, 2019

    Hi Natasha,
    I love your recipes .Easy to follow.
    I will try more recipes soon,They looked so good.Thanks for sharing your recipes.

    Reply

    • Natashas Kitchen
      April 27, 2019

      You’re welcome! I’m so happy you enjoyed it Grace!

      Reply

    • Sharan Rajput
      April 17, 2020

      Hi Natasha,
      I’m a huge fan of your recipes. My favorite is your Strawberry cake. I really want to try this one. The only issue I’m facing is that all purpose flour is out of stock everywhere amid these crazy times. Can I use cake flour instead ? I have a big bag of cake flour but couldn’t find many recipes to use it. I’ll highly appreciate if you can help

      Reply

      • Natasha
        April 19, 2020

        Hi Sharan, I haven’t tested this with cake flour so you would have to experiment. I’m not sure if it would be too light of a crumb to support the apples.

        Reply

  • Yousra
    April 7, 2019

    I made it and it turned out beautiful. However, it smelled and tasted eggy! Can I reduce the number of eggs?

    Reply

    • Natashas Kitchen
      April 7, 2019

      Hi Yousra, I have found that any egg based cake or meringue is best when it is kept out of outdoor draft – I’m not sure why or how but those items can have a pronounced eggy smell after that. Maybe I’m just sensitive to it, but I have noticed that.

      Reply

  • Jan
    March 20, 2019

    Hi Natasha! Would it be okay to bake the in a bundt pan?? Look forward to making this!

    Reply

    • Natashas Kitchen
      March 20, 2019

      Hi Jan, 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.” I hope that helps!

      Reply

      • Yelena
        November 17, 2019

        Can you use honey instead of sugar and whole wheat flour . And if yes how much money to use .

        Reply

        • Natasha
          November 18, 2019

          Hi Yelena, I haven’t tested with either, unfortunately, so I’m not sure how that would affect the texture and outcome. If anyone else has experimented, please let us know.

          Reply

  • John
    March 14, 2019

    Hello Natasha.
    I’m sorry if this sounds ridiculous but is it possible to use egg whites only for this recipe? If not, how about 3 egg yolks + 6 egg whites?

    Reply

    • Natashas Kitchen
      March 15, 2019

      Hi John! Honestly, I have not tried that so I cannot advise. This cake relies on the volume of eggs and sugar to rise and keep its form. So its hard to say. If you experiment, please let me know how you like that.

      Reply

  • Sheryl
    February 28, 2019

    So disappointed in this recipe! Was really looking forward to having this for dessert tonight. Unfortunately, it’s in the trash. I followed the directions exactly, but the cake burned on top and was still raw in the middle (yes, my oven is calibrated correctly). It also stuck to the springform pan. Not sure why this was a fail for me 🙁

    Reply

    • Natasha
      March 2, 2019

      Hi Sheryl, I’m sorry to hear that, but I am always happy to help troubleshoot. I haven’t had the experience of the top burning – did you possibly have the oven set to broil or convection mode? Both of those settings would not bake the cake properly. Also, I highly recommend reading through the troubleshooting points for our classic European sponge cake which may help.

      Reply

  • Moya Radley
    January 19, 2019

    Made your Apple Sharlotka and it was a massive hit. Thank you for the delicious recipe!

    Reply

    • Natashas Kitchen
      January 19, 2019

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

      • Suzy
        October 27, 2019

        Hey Natasha!
        I’m going to be making this for a work pot luck, have you ever made it in a casserole or sheet pan?
        Just wondering, if not, I’ll just make 2…. actually probably 3, gotta have 1 for home too!
        I absolutely love your recipes & your videos are a hoot!! You are my favorite “go to” for recipes!!

        Reply

  • Ender
    January 10, 2019

    Delicious!!!! 🙂

    Reply

    • Natashas Kitchen
      January 10, 2019

      I’m so happy you enjoyed that.

      Reply

  • Ursula
    January 5, 2019

    Hi Natasha
    Made the Sharlotka today, came out beautifully. And my husband and I agree that we love that it’s not overly sweet. It looked so good, we didn’t even wait until it was completely cooled.

    Reply

    • Natashas Kitchen
      January 5, 2019

      Awww that’s the best! Thank you so much for sharing that with me 🙂

      Reply

    • Steve - Bushland Beach, Australia
      July 29, 2019

      In the oven, cooking away. Afternoon tea here we come! I bought some dollop cream to serve with it. Absolutely can’t wait for it to to ready. Thanks Natasha

      Reply

      • Natashas Kitchen
        July 30, 2019

        I bet it smells so good in your home right now!! I hope you love this recipe!

        Reply

  • Patricia
    December 22, 2018

    Can I freeze your Apple Sharlotka ?

    Reply

    • Natashas Kitchen
      December 22, 2018

      I honestly have not tried freezing this cake with fruit in it. It freezes really well by itself without the apples mixed in so I think it’s worth a test.

      Reply

  • Andrijana
    December 6, 2018

    Hi Natasha,

    i baked the cake for 55 Minutes on upper and lower heat, because you did not mention on which programme. Now it doesn`t look so dark like yours and it makes a sound like a foam when i move it a little. Is this normal or do i have to put it for additional few minutes in the oven?
    I wanted to bring it to my friends, but now i am little confused.

    Thank you in advance,
    Andrijana

    Reply

    • Natashas Kitchen
      December 6, 2018

      Hi Andrijana, we have a note to bake this at 350 degrees.”Bake at 350˚F for 50-55 minutes. The top will be golden brown.”Does your oven have a temperature setting?

      Reply

      • Andrijana
        December 23, 2018

        Hi Natasha, yes i have, i chose that temperature, but i didn`t know whether on the programme “two-sided heat” or on “fan”. Because i know there has to be some difference in the degrees, when one choses the one or the other one.

        Reply

  • Georgia
    December 3, 2018

    Is it fine to use cake flour instead of all purpose flour?

    Reply

    • Natasha
      December 3, 2018

      Hi Georgia, I have tried and found it to be a little too light and delicate under the weight of the apples.

      Reply

  • Alissa Kor
    November 20, 2018

    Can this be made 2 days in advance. If so, how should it be stored? Room temp or fridge?

    Reply

    • Natasha
      November 20, 2018

      Hi Alissa, I think this is the very best when it is fresh. You can keep it at room temperature for a day but refrigerate if keeping longer, just be sure it is covered so it doesn’t absorb any food odors from the fridge.

      Reply

      • Magda
        May 12, 2019

        How fluffy is that!!!! I’ve always believed my mum makes the best szarlotka cake, now is my turn to be first lol absolutely fab recipe!!

        Reply

        • Natashas Kitchen
          May 13, 2019

          Isn’t it amazing! Thank you Magda!

          Reply

  • Sam
    November 19, 2018

    I followed your instructions with same ingredients and time of baking . But the result was not good. It was dry and chewy???
    I don’t know why 😢. Do you know the reason

    Reply

    • Natasha
      November 19, 2018

      Hi Sam, the #1 reason for a classic European sponge cake to not rise is under-beating the eggs and sugar. I highly suggest watching the video to see if there was any deviation from the procedure or ingredients.

      Reply

  • Tetyana
    November 14, 2018

    Delicious. I love all your recipes.

    Reply

    • Natashas Kitchen
      November 14, 2018

      Thank you Tetyana! I’m so happy you enjoyed our recipes! Thank you for sharing that with us!

      Reply

  • Wanie
    November 13, 2018

    Hi! Do I really need to use 9″ springform pan with 3 inch tall pan? Can I use a normal size pan?Please help me!!!

    Reply

    • Natashas Kitchen
      November 13, 2018

      The springform helps release the cake from the pan and the height of it is needed. If your pan is a bit taller that should be fine. 🙂

      Reply

      • Cheryl Meisenberg
        March 30, 2020

        I made the cake as instructed although I used a square pan and lined it with parchment paper. Cake came out perfect. My Mom loved it. I thought it was missing something. Just to bland for me. Love all your recipes so far but this one. It’s just ok.

        Reply

        • Natashas Kitchen
          March 31, 2020

          I’m so glad you enjoyed this recipe Cheryl! Thank you for that feedback!

          Reply

  • Patti
    November 10, 2018

    Hi! Made your cake the other day and it was a BIG hit! Your video and recipe instructions were easy to follow. Thank you! Question-I would like to bring this to a potluck. Do you think I could make this recipe in a cupcake pan? Would I need to butter the cups or just use cupcake papers? Thanks in advance!

    Reply

    • Natashas Kitchen
      November 10, 2018

      Hi Patti, I haven’t tried turning this cake into cupcakes so can’t recommend the baking time. You might try this recipe for apple banana muffins that are super delicious.

      Reply

  • Ellie
    November 8, 2018

    If the apples are not mixed into the dry ingredients, won’t they sink? I have never used this recipe, but from my past experiences, fruit has to be coated with flour. I would coat it with a little bit of extra flour, but I’m worried it will dry the cake out. Do you have any suggestions?

    Reply

    • Natashas Kitchen
      November 8, 2018

      Hi Ellie! We haven’t had any trouble with that. If they are cut too thick, the weight can cause them to sink. Also, be sure to scatter some over the top which helps them to bake a little more proportionally. I hope that helps!

      Reply

  • Elena
    October 30, 2018

    Hi Natasha! Just came across your blog and I am thrilled! For tgis sharlotka recipe – if you were to put as little sugar as possible, how far can you go? Ie what is the minimum amount for the recipe to still work? Baking for my toddler plus I am not a fan of overly sweet desserts… most American recipes are way too sweet to my humble taste. Thank you!

    Reply

    • Natasha
      October 30, 2018

      Hi Elena, this is very mildly sweet as is and I haven’t tested to see what is the minimum but I would venture to guess but you could probably still make it work with 1/2 cup of sugar.

      Reply

  • Joni
    October 22, 2018

    I just found your blog and made the Sharlotka cake yesterday. It rose perfectly and came out exactly like pictured. Unfortunately, it gets a pass from both me and hubby. It’s a bit bland for our tastes. That’s probably just a personal thing. I can’t wait to try other recipes though! I love your site!

    Reply

    • Natasha
      October 22, 2018

      Hi Joni, I’m so glad you enjoy our site! This cake is classically supposed to be lightly sweet and it is significantly less sweet than most American cakes. Dusting with powdered sugar helps, but overall it is mean to be lightly sweet 🙂

      Reply

  • Sarah Naz Ahmed
    October 22, 2018

    Hi How are u? I love this recipe . bu can i make it on stove top using a pan instead of oven ?
    Love from Sarah

    Reply

    • Natashas Kitchen
      October 22, 2018

      I haven’t tried that Sarah! I’m curious but I haven’t tried it. I would love to know how you did it if you experiment!

      Reply

  • Jerry H
    October 21, 2018

    Just took out of the oven and if it tastes half as good as it looks I may need CPR.
    Followed recipe exactly. I’ll post pics on FB if I can.

    Reply

    • Natashas Kitchen
      October 22, 2018

      I’d love to see them Jerry!!

      Reply

  • Susan Varlamoff
    October 20, 2018

    My cake is baking in the oven now and over flowing out of the pan. I used large eggs which I beat for 8 min. making a big amount of cake batter. I think 10 in. pan would have been better if you use large eggs. Also, eggs should be a room temperature so they will beat up well. Might want to add that. I will let you know how it tastes. My husband’s father left Russia during the revolution of 1917 so I try to make some Russian dishes.

    Reply

    • Natashas Kitchen
      October 20, 2018

      I hope you love it Susan! Thank you so much for your feedback!

      Reply

  • Vera
    October 6, 2018

    Hi , if I make this cake a day before , do I keep it in the fridge overnight or just on a counter ? Thanks

    Reply

    • Natashas Kitchen
      October 6, 2018

      Hi Vera! Since this cake has moisture from the apples, it is necessary to refrigerate.

      Reply

  • Janet B.
    October 5, 2018

    Love your recipes! So easy to bake and family loved it

    Reply

    • Natashas Kitchen
      October 5, 2018

      Thank you for the wonderful review! I’m so happy you enjoyed that.

      Reply

  • Elizabeth
    October 5, 2018

    Hi Natasha!
    This is very simple yet so good! I added a little bit of cinnamon and it added a nice pop of flavor. I’ve used your recipe many times and it always comes out perfectly.
    Hope to see what other recipes you come out with! Blessings to you and your family 🙂

    Reply

    • Natashas Kitchen
      October 5, 2018

      Thank you for the wonderful review, Elizabeth!! I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Katy
    October 5, 2018

    I did everything correctly, I just have a feeling that the apples might be too big.. I’m not giving up, I’m gonna try it again today and give it more time in the oven.

    Reply

    • Natashas Kitchen
      October 5, 2018

      I hope it works out better for you next time Katy!!

      Reply

  • Katy
    October 5, 2018

    Hi Natasha
    I’ve tried to make the apple cake, I take it out of the oven after 55 min but it was half baked even it was light brown on top! And I got it with right pan. What I did wrong?
    Katy

    Reply

    • Natashas Kitchen
      October 5, 2018

      It may be the oven temp, oven temperatures may be the culprit. I recommend getting an oven-safe thermometer and making sure it is actually heating up to the required temp. I would keep cooking it until it is done. Did you alter anything in the recipe? And measured everything correctly.

      Reply

  • Katy
    October 1, 2018

    Yeah it’s circle, I’m excited to try it asap.
    Love your recipes, thank you.

    Reply

    • Natashas Kitchen
      October 1, 2018

      Hi Katy! Hope you love it!

      Reply

  • Katy
    October 1, 2018

    Hi Natasha, can I use a pyrex pan 9.5in-24cm for this cake?
    Thanks

    Reply

    • Natasha
      October 1, 2018

      Hi Katy, is it a 9.5″ square? circle? I haven’t tried that but I think it should work fine. Be sure to line the bottom. The cake will stick more to the sides of a glass pan than a non-stick pan but you should be able to scrape it off the wall of the pan with a thin-edged spatula.

      Reply

  • Mary
    September 30, 2018

    Nutrition info does not gove serving quantity of whole cake. How many servings are in this cake?

    Reply

    • Natasha
      October 1, 2018

      Hi Mary, we include the serving size at the top of the print-friendly recipe card (located at the bottom of the post). In this cake, there are 8 servings and the nutrition label is per 1 serving.

      Reply

  • Martha
    September 28, 2018

    Natasha, I don’t know if you are aware but there is a recipe version of this on the net as well….. Different directions. You recommend greasing the pan well, you recommend 1/8 teaspoon baking powder. I just made this and put it into the oven and found the video which is different. You should take the former recipe down. Here is what I printed. It is different than your video. https://natashaskitchen.com/wprm_print/54630
    Best,

    Martha Munters

    Reply

    • Natashas Kitchen
      September 28, 2018

      Hi Martha. These are two different recipes. The video recipe is an upgraded version of the original sharlotka cake.

      Reply

  • Barb
    September 23, 2018

    This is dessert tonight. Thanks for sharing.

    Reply

    • Natashas Kitchen
      September 23, 2018

      That’s so great!

      Reply

  • Lana
    September 7, 2018

    Hi, can I use wax instead of parchment paper?
    If not, what can I do since I do not have parchment paper and I’m starting to make this cake?

    Reply

    • Natashas Kitchen
      September 7, 2018

      Hi Lana, I would not recommend wax paper since it may stick to wax paper. I have only tried it with parchment paper.

      Reply

  • Jill
    August 17, 2018

    Hi Natasha,

    Can I freeze this cake?

    Thanks!

    Reply

    • Natasha
      August 19, 2018

      Hi Jill, I honestly have not tried freezing this cake with fruit in it. It freezes really well by itself without the apples mixed in so I think it’s worth a test.

      Reply

      • Vicki
        September 19, 2018

        I forgot you said not sure if freezes fell. I froze half cake to use one week later. It was very good. Next time I make I might throw some cinnamon I for little flavor. But can’t stop praising cake and forwarding recipe.

        Reply

        • Natashas Kitchen
          September 19, 2018

          I’m so happy that worked out! Thank you for sharing this with us, Vicki!

          Reply

  • Virginia P. Machado
    August 3, 2018

    This cake is really delicious! I lived in Poland for almost 4 years and it was one of my favourites there. Yesterday I made your recipe and it was a disaster 🙁 Followed 100% the recipe. The eggs got fluffy. When added the sugar it became spongy. Managed to add the flour perfectly. Oven 180C. Everything was like in your video. But… It burned on the top and the middle was raw. What have I done wrong? But the part we could eat, was tasty 😉

    Reply

    • Natasha
      August 4, 2018

      Hi Virgina, if it burned on top but the center was raw – did you make sure you were on a regular bake mode and not broil or convection. I haven’t had that happen so I’m not sure why else that would occur.

      Reply

  • Dawn
    July 22, 2018

    Hi Natasha! Cake is in the oven! However, just realized as I was cleaning up that I only whisked the flour in the bowl and completely forgot to sift it in … as I saw my sifter next to the stove! Well, I did whisk it and actually added it in 4ths tonthe batter! We’ll see how it turns out! Stay tuned!! 😉

    Reply

    • Natasha
      July 22, 2018

      Hi Dawn, that should still be ok but it is best to fold the flour into the batter with a spatula so it doesn’t deflate. Whisking can cause it to deflate. I hope it still worked out awesome for you! 🙂

      Reply

  • Oksana
    July 20, 2018

    Oh this cake! This one is a staple in our home. Always turns out very good. I tried different sorts of apples and all of them work. The only thing I changed is a pan size. I bake it in a square 8 inch pan. The cake rises so tall. I even thought of turning it into a layered cake with a caramel buttercream 😉

    Reply

    • Natashas Kitchen
      July 21, 2018

      That’s so great! It sounds like you have a new favorite. Thank you for the wonderful review.

      Reply

  • Pat
    July 18, 2018

    Great recipe with easy to follow instructions! This is so delicious and without butter or oil! Thanks!

    Reply

    • Natashas Kitchen
      July 18, 2018

      Yes! Isn’t it so great! Thank you for the wonderful review, Pat!

      Reply

  • Chris
    May 28, 2018

    Your original recipe suggests a “generously buttered” 9″ springform pan. This one says “ungreased” 9″ springform pan, with a parchment circle on the bottom. I’m about to make the cake, so will probably go with “generously buttered … plus parchment circle!” Just wondering. I’ve never made a cake without buttering, well, everything!

    Reply

    • Natasha
      May 28, 2018

      Hi Chris, It will work both ways. We have more recently started greasing only the bottom and using a ring of parchment paper. The case rises more uniformly when the sides of the pan are not greased, but either way, the cake will work 🙂

      Reply

      • Chris
        May 28, 2018

        Fabulous cake, greased sides and all. We loved it. I’m planning to make it, again, this week! I baked it for 55 mins @ 350, then added another 6 mins because it was jiggling. It was still a wee bit wet in the middle, when I cut the cake, and I’m wondering if I added too many apples. When you say “1-1/2 pounds” does that mean before peeling and coring, or after? I weighed the apple chunks after chopping them … that could have added more apple than the recipe called for. My oven runs pretty true to temperature, and the cake was nicely browned. As always, thank you so much for your gracious responses.

        Reply

        • Natasha
          May 29, 2018

          Hi Chris, it was before chopping the apples or coring that I had 1 1/2 pounds. It could need a little more baking time if using more apples. I’m so happy you loved the recipe!

          Reply

  • Arafa
    May 27, 2018

    I made this cake today, it came out perfectly, the whole family loved it. Thanks

    Reply

    • Natasha
      May 27, 2018

      You are very welcome Arafa and thank you for the nice review 😁

      Reply

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