Home > Dessert > Easy Apple Cake – Sharlotka (VIDEO)

Easy Apple Cake – Sharlotka (VIDEO)

Meet your new favorite Easy Apple Cake! This Russian apple cake (a.k.a. Sharlotka) is soft, moist, airy, and easy with only 6 ingredients.

Apples are so versatile for Fall baking, and we sure love to make good use of them in recipes like Baked Apples, classic Apple Pie, and of course Apple Fritters (a favorite for our kiddos). Cooked apples become tender and concentrated with their best sweet and tangy flavors.

Easy apple cake studded with apple pieces

This post may contain affiliate links. Read my disclosure policy.

We originally published our Sharlotka cake in 2014 and this is the new and improved version. We upgraded it with more sweet-tart apples and this one rises taller with the addition of baking powder. Watch the easy video tutorial below with step-by-step instructions on making this apple cake.

Apple Cake Video Tutorial

If you enjoyed this video for Easy Apple Cake, please subscribe to our Youtube Channel (P.S. Click the BELL icon so you can be the first to know when we post a new video).

What is Sharlotka?

Sharlotka is a classic Russian apple sponge cake that has been made for centuries. The batter relies on the beaten eggs to give it rise which results in a soft, moist, and tender crumb. It is a simple but beautiful cake when served and all you need is a dusting of powdered sugar to finish it. It has some serious rustic charm with bites of apple crowning the top.

Slice of apple cake sharlotka on a plate

Ingredients for Apple Cake

The ingredients for this apple cake are so simple. You probably already have everything you need to make this apple cake.

  • Eggs – we use large eggs at room temperature. Cold eggs take significantly longer to whip.
  • Sugar – sweetens the cake and adds stability for beating eggs.
  • Flour – we used all-purpose flour (make sure to measure correctly)
  • Baking Powder – helps the cake rise more evenly.
  • Vanilla extract – adds more flavor and a pleasant aroma
  • Granny Smith apples – these hold up really well for baking but can be substituted for another crisp, sweet-tart apple.
  • Powdered sugar – a.k.a. confectioners sugar to dust the top before serving.

What you will need

Ingredients for making apple cake with granny smith apples, eggs, flour, sugar, vanilla

How to Make Apple Cake

  1. Prep: Preheat oven and line the bottom of a 9″springform pan with parchment paper.
  2. Beat eggs in a stand mixer fitted with whisk attachment on high speed for 1 minute. Gradually add sugar and beat another 8-10 minutes.
  3. Peel, core, and slice apples into 1/4″ thick pieces. An apple slicer or an apple corer makes this job easier.
  4. Whisk dry ingredients together in a bowl then sift into egg mixture in 3 additions, folding with each addition then fold in vanilla.
  5. Fold in apples, reserving 1 cup of apples. Transfer batter to the prepared springform pan, sprinkle the top with reserved apples and bake at 350˚F for 50-55 minutes until golden brown on top.
  6. Rest in pan for 15 minutes then run a knife around the edges to loosen from the pan and transfer to a cake platter to cool. Dust with powdered sugar to serve.
Step by step how to make Sharlotka apple cake recipe

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.

Baked apple cake surrounded by apples

This apple cake satisfies the craving for something sweet, but it’s not too sweet. All it needs is a light dusting of powdered sugar to serve. You will enjoy every bite!

Can I make this ahead?

Sharlotka cake tastes best if it is enjoyed within 4 hours of making it so you can make it a few hours ahead. If you have leftovers, cover with plastic wrap and store the cake in a draft-free spot, at room temperature overnight. I love a slice of leftover Sharlotka as an after-breakfast treat.

Country apple cake dusted with powdered sugar for serving

This easy Apple Cake is one of those recipes you’ll make over and over. I hope it because a favorite go-to cake for you as well during apple season.

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

Our Best Apple Recipes

Apple Cake Sharlotka (VIDEO)

4.89 from 194 votes
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Apple Cake Recipe dusted with powdered sugar
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
Keyword: Apple Cake Sharlotka
Cuisine: Russian, Ukrainian
Course: Dessert
Calories: 267
Servings: 8 People

Ingredients

  • 6 large eggs, room temperature
  • 1 cup granulated sugar
  • 1 1/3 cups all-purpose flour, *measured correctly
  • 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • 1 1/2 lbs 3 med/large granny smith apples
  • 1 tsp Confectioners (powdered) sugar , to dust, optional

Instructions

  1. Preheat Oven to 350˚F. Line bottom of un-greased 9" springform pan with a ring of parchment paper

  2. Add 6 eggs to the bowl of a stand mixer fitted with the 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 the bottom of the 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 the batter then pour batter into prepared springform pan. Spread batter evenly with a spatula (do not tap the pan) and scatter the remaining apple evenly over the top. Bake at 350˚F for 50-55 minutes. The top will be golden brown.

  6. Remove from oven and rest in pan 15 min. Slide a thin spatula or knife around the edges of the pan to loosen then transfer to a cake platter to cool to room temperature. Dust with powdered sugar to serve.

Recipe Notes

*To measure flour: fluff the flour then spoon it into a dry-ingredient measuring cup and level off the top. 

**When to stop mixing: 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. 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.

P.S. 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.

FREE BONUS: 5 Secrets to Be a Better Cook!

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

  • mary
    January 12, 2023

    can we serve this with toffee sauce?
    or drizzle it on the top of the cake?

    love this recipe!!

    Reply

    • NatashasKitchen.com
      January 12, 2023

      Hi Mary! That should be fine. Sounds delicious. I’m glad you love the recipe.

      Reply

  • Tanya
    December 13, 2022

    Don’t hate me but I made it with persimmons. It was very good! Thank you for the recipe!

    Reply

    • Natasha's Kitchen
      December 14, 2022

      That’s okay, I’m just glad you enjoyed it!

      Reply

  • C. Ogden
    November 27, 2022

    This is almost like the one my Mom used to make. We are from Germany. She did a bit of a variation in that she would mix rum and raisins with the apple and let it stand for a couple of hours to have all the flavors blend in. Instead of powdered sugar for the top, she would make a glaze. To this day I love that cake.
    But your cake is the bomb as well, just as it is.

    Reply

    • Natasha's Kitchen
      November 27, 2022

      I’m sure her version is good too, thanks for sharing. Glad you love our recipe too!

      Reply

  • Ludmila
    November 21, 2022

    So easy to make even I could do it. Came out great. Made it multiple times already. Had to adjust recipe for high altitude when in Utah. It did not rise but still delicious. I love your recipes, especially your videos. It’s always fun to watch.

    Reply

    • Natashas Kitchen
      November 21, 2022

      I’m so glad you enjoyed it, Ludmila!

      Reply

  • Sherry
    October 31, 2022

    I am gluten intolerant, do you think I might be able to use a gluten free 1 to 1 flour?

    Reply

    • NatashasKitchen.com
      October 31, 2022

      Hi Sherry! I have not tested it, but if you experiment, please let us know how it turns out.

      Reply

  • Karina
    October 23, 2022

    Cake was great but all my apple pieces sunk into the bottom 😫

    Reply

    • Natasha's Kitchen
      October 24, 2022

      Hi Karina! 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

    • Sherry
      November 2, 2022

      I made the cake yesterday and it turned out amazing! I used Bob’s Red Mill 1 to 1 gluten free flour.

      Reply

  • Patty
    October 22, 2022

    I made this and its wonderful! I did add a bit of cinnamon though! I use only fresh eggs from our hens in baking so sometimes its hard to tell if they are double yolk and one was so it was like 7 eggs but it still turned out great! Also to get my eggs to room temp I just soak them in warm water for 10 minutes before I bake. Great recipe!

    Reply

    • NatashasKitchen.com
      October 22, 2022

      I’m glad it was great! Thanks for sharing, Patty!

      Reply

  • Sonya
    October 13, 2022

    I’m considering using this cake for my son’s 1st birthday. Do you think it would be ok to reduce the sugar? I’d like to cut it by half, but still want it to taste good.

    Reply

    • Natasha's Kitchen
      October 13, 2022

      Great choice and Happy Birthday in advance to your son. 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

    • Liz
      October 18, 2022

      Happy birthday to him! I just made this using 180g by weight of raw sugar(~7/8 cup), instead of the suggested 198. It was good and not too sweet- but I think cutting the sugar in half may be too much. Maybe try like 3/4 a cup instead

      Reply

  • Elizabeth Nicholls
    September 28, 2022

    I made this exactly as the recipe said, and took it out at 55mins, looking exactly as it did in the video. However the middle of the cake was completely raw. Not sure where I could have gone wrong. Think it would have taken another 20 mins to cook through but by then the outside would have burned. Think there may have been too much batter for the pan. I will try again because the cooked outside of the cake was delicious!!!

    Reply

    • NatashasKitchen.com
      September 28, 2022

      Hi Elizabeth! Oh no- I’m sorry that happened. If you used a smaller pan, then the batter would have been thicker, not allowing for proper cook through at this temp and time. Also, I highly recommend using an internal oven thermometer to ensure your oven heats correctly and be sure the oven is fully preheated before starting to bake.

      Reply

  • Marie
    September 25, 2022

    this cake is delicious and easy to prepare. I used tart apples from my garden. Perfect

    Reply

    • Natasha's Kitchen
      September 25, 2022

      Hello Marie, thank you for your good comments and feedback. We’re happy to hear that you enjoyed this cake!

      Reply

  • Linda Hutchcroft
    September 5, 2022

    Hi Natasha Would I be able to bake this recipe on 160c and if so for how much longer.
    Enjoying your lovely recipes!

    Reply

    • NatashasKitchen.com
      September 5, 2022

      Hi Linda! I’m glad you enjoy my recipes. I have not tested this cake at a lower temperature to advise. Most cakes bake between 325-350℉ (162-176 celsius) so I assume it could work. If you experiment, let us know how it turns out.

      Reply

  • Dale Kessler
    July 31, 2022

    I am making your Apple cake tomorrow and was wondering if you ever used an Apple extract in any of your recipes? And if so how much did you use?
    Keep up the great dishes! I look forward to reading and trying every new post you put on Facebook.
    Loyal fans,
    Dale Kessler

    Reply

    • Natasha's Kitchen
      July 31, 2022

      Hi Dale, great to hear from you. I have not tried adding that in this recipe, but I think that would be okay!

      Reply

  • Barbara Borghardt
    July 23, 2022

    Love your recipes! Everything I’ve made has come out well. If you have any gluten free desserts- please post. My friend is gf and I like to make desserts for her!

    Reply

    • Natashas Kitchen
      July 23, 2022

      Thank you so much for that suggestion, Barbara! I’m so glad you’re enjoying my recipes!

      Reply

  • Allie
    June 27, 2022

    Turned out perfect! I cut the recipe in half and still baked for 50 mins. It was perfectly moist and just sweet enough.
    A little taste of childhood <3

    Reply

    • Natashas Kitchen
      June 27, 2022

      I’m so glad it all worked out Allie! That’s so great!

      Reply

      • Margo
        September 4, 2022

        This looks delicious and I live in apple country, NC. I don’t own a spring foam pan. Can I bake this in a bundt pan or other deep metal cake pan? Thank you!

        Reply

        • Natasha's Kitchen
          September 4, 2022

          Hi Margo, 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 commenter’s suggestion, I used bundt pan, it works really well.” I hope that helps!

          Reply

  • Ann Marie Brewer
    April 30, 2022

    Made this cake this morning. It is delicious!!! Light and tender and moist Nothing like most apple cakes I’ve tried which tend to me heavy crumb cakes. I will say, that after I diced my apples, I tossed them with 1tbsp of lemon juice and 2tbsp of sugar to macerate while I made the rest of the cake. Everything else was just as written. I will definitely be making this one again.

    Reply

    • NatashasKitchen.com
      April 30, 2022

      That is wonderful! Thank you for sharing with us. I’m so glad you enjoyed this recipe.

      Reply

  • Polly
    April 14, 2022

    Hello
    Can I make this recipe in a regular round 9 inch cake pan.
    Or perhaps an 8 inch square cake pan
    Thank You

    Reply

    • Natasha's Kitchen
      April 14, 2022

      Hi Poll, 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 the 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

      • Polly
        April 15, 2022

        Thank you so much
        I just hope the batter won’t overflow since my pan is not that deep

        Reply

        • Trudy
          November 27, 2022

          Can this apple cake be made with Splenda…husband is diabetic so try to keep sugars to a minimum.
          Thanx

          Reply

          • Natasha's Kitchen
            November 27, 2022

            Hi Trudy, I haven’t tried using Splenda yet on this recipe to advise. I checked the comments and no one has shared that either, maybe someone else here can share their experience?

  • Karie
    March 29, 2022

    So easy to bake!!! My husband, daughter and I loved it! Will be making it again. Perfect sweetness from the apples. Wondered if you e tried it with added spices like cinnamon?

    Reply

    • NatashasKitchen.com
      March 29, 2022

      That is great! So happy your family enjoyed this recipe. Thank you for sharing with us, Karie. I have not tried cinnamon but one of my other readers has and she said it was “amazing”. It sounds like it would be delicious.

      Reply

  • Jan
    February 14, 2022

    I love anything apple. So thank you for this great recipe. It was so easy to follow and the result was absolutely scrumptious.

    Reply

    • Natasha's Kitchen
      February 14, 2022

      You’re so welcome!

      Reply

  • Hai C
    February 5, 2022

    What a great recipe, thank you for sharing. Read some of the comments, cake was not dry at all. I just baked it until it essentially stopped jiggling (or was just about to stop), took mine about 5 minutes longer. Either way, everyone loved it and it was so simple!!! Oh and it was so light for a cake, not overly sweet. Will be adding this to the rotation for sure.

    Reply

    • Natashas Kitchen
      February 5, 2022

      Thank you for your wonderful feedback, Hai! I’m so glad you enjoyed it!

      Reply

  • Julie
    December 29, 2021

    Natasha,
    I love how your recipes are not only delicious and easy to follow, but this one in particular reminds me of childhood (mom makes sharlotka, too!). So yummy! Thanks for sharing your hard work and awesome recipes with the world 🙂

    Reply

    • Natashas Kitchen
      December 29, 2021

      Aww, that’s the best! Thank you so much for sharing that with me, Julie! I’m so glad you enjoyed it!

      Reply

  • Yuri Clingerman
    December 21, 2021

    I absolutely loved this cake! Simple to make AND comes out gorgeous and something you would be proud to present. It’s subtly sweet which I like because I think things in the US are overly sweet.

    Reply

    • Natashas Kitchen
      December 21, 2021

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

      Reply

  • Kim Marriott
    December 17, 2021

    I don’t have a spring form pan, I wonder if a regular cake pan would work?

    Reply

    • Natashas Kitchen
      December 17, 2021

      Hi Kim, if you don’t have a springform pan, 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.

      Reply

      • Polly
        April 15, 2022

        Won’t it overflow as a regular cake pan is way shorter?
        I am hoping to make this cake with a regular cake pan

        Reply

  • Fay
    December 5, 2021

    Unfortunately I was somewhat disappointed with this cake. I followed the recipe exactly and the cake rose well. I served it with lightly whipped fresh cream, however:
    1. Top and sides of the cake was dry despite baking it for 50mins. Definitely needs to bake for a shorter period.
    2. Apples dropped to the bottom of the cake so only the bottom half of the cake was moist.
    3. Cake needed more flavour and sweetness…could do with another half cup of sugar or brown sugar.

    I eventually drizzled a simple syrup over to add moisture.

    Reply

    • Natasha
      December 5, 2021

      Hi Fay, the apples should not be dropping to the bottom of the cake – I wonder if either they were cut too large which would make them very heavy or if the batter needed to be whipped longer to hold the apples properly. This is a traditional sharlotka and it is served this way. It’s not really anything like most American cakes and it should be lightly sweet p.s. don’t skip the powdered sugar at the end.

      Reply

      • Turq
        January 26, 2022

        I have this same problem, the dryness. I’ve been making this cake for years. The recipe you originally had posted on here made a relatively moist and dense cake, but this new recipe is very dry. Is there any way I can get the original recipe? I think the main difference was that it used to involve whipping the eggs ’till thick ribbons formed,’ not for 8-10 minutes.

        Reply

        • Natasha
          January 27, 2022

          Hi Turq, it is the same basic recipe and I added a description of what the batter is supposed to be like since I found that some folks were trying to whisk the batter by hand and a common issue with this cake is under beating the eggs and sugar since the cake relies on those to rise. We added a small amount of baking powder to the cake because we found that it rises more evenly and a little higher. We only update a recipe when we feel there is a significant improvement. I wonder if maybe the issue is with over-baking if it seems dry to you? Also, be sure to keep it covered once it’s at room temperature until ready to serve. Since there is no frosting on it, you wouldn’t want to leave it out for hours on the counter.

          Reply

    • Fay
      December 6, 2021

      Dear Natasha. Thanks for the feedback. It’s possible that the apples weren’t cut small enough. I will adjust with my next attempt.🌸

      Reply

  • Cheryl
    December 1, 2021

    Thank you so much. I don’t know my way around a kitchen but following your recipes and watching your videos has me impressing family and friends.

    Reply

    • Natashas Kitchen
      December 1, 2021

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

      Reply

  • hattie
    November 17, 2021

    hello, can this be served warm? heated in the oven for a couple of minutes before?

    Reply

    • Natasha's Kitchen
      November 17, 2021

      That should be alright but just make sure not to overheat it.

      Reply

  • Ewa
    November 8, 2021

    I love this cake. It reminds me of szarlotka cake I know from growing up in Poland. Thank you Natasha!

    Reply

    • Natashas Kitchen
      November 8, 2021

      You’re welcome! I’m so happy you enjoyed it, Ewa! I love when my recipes bring back memories!

      Reply

  • Maria
    October 29, 2021

    Hi Natasha,

    Tried this apple cake for the first time and it came out amazing, will use this recipe forever now. Only thing is i added lemon zest, little lemon juice and cinnamon on thinly sliced apples and it was so perfect, was wondering if rum or any other liqueurs can be added instead of vanilla extract.

    Reply

    • Natashas Kitchen
      October 29, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us, Maria!! I haven’t tried that addition, but if you happen to, I’d love to know how you like it!

      Reply

  • Babeetha Mathew
    October 23, 2021

    Tried this one. Came out fluffy and perfect but the recipe badly needs some salt. Would have tasted much better with an addition of salt.

    Reply

    • Natashas Kitchen
      October 23, 2021

      Thank you so much for sharing that feedback with me.

      Reply

  • Ewa
    October 15, 2021

    Looks fantastic and of course YUMMY!
    JFYI Szarlotka (not sharlotka) is a Polish Apple Pie, not Russian. яблочный пирог-apple pie in Russian language 🙂

    Reply

  • joanna lee
    October 7, 2021

    can i use any kind of apple? or is it have to be green apple.

    Reply

    • Natasha's Kitchen
      October 7, 2021

      I prefer using Granny Smith apples but you can substitute with any other crisp, sweet-tart apple.

      Reply

  • Val
    October 3, 2021

    This Sharlotka is awesome. So easy to make and yet delicious.
    Thank you Natasha and team.

    Reply

    • Natasha
      October 3, 2021

      Hi Val, I am so happy you loved the Sharlotka Apple Cake! You are very welcome.

      Reply

  • Jane
    September 29, 2021

    Rather than say measure flour correctly, why not just give the weight on grams of ounces

    Reply

    • Natasha's Kitchen
      September 30, 2021

      Hi Jane, you can actually convert the ingredients to grams if you click Metric. Hope that helps!

      Reply

    • Lili
      April 20, 2022

      Hi Natasha thanks you for the recipe I was very exited to try out this recipe I followed it exactly but my cake didn’t bake all the way threw 😞 any suggestions as what could have been the problem. Thanks so much

      Reply

      • Natashas Kitchen
        April 21, 2022

        Hi Lili, 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

  • Kristyn
    September 27, 2021

    Love desserts that don’t require a lot of ingredients! It’s the most moist cake ever!

    Reply

    • Natasha's Kitchen
      September 27, 2021

      Thanks for your great feedback, Kristyn. Glad you enjoyed it!

      Reply

  • Betsy
    September 27, 2021

    So incredible! Perfect crumb. Nice and moist but light & fluffy! Incedible flavor! Love this with a scoop of vanilla…or even a scoop of cinnamon ice cream! But I would absolutely make do with cool whip in a pinch. 🙂 This cake is too good to hold off eating it just because I don’t have the right ice cream!

    Reply

    • Natasha's Kitchen
      September 27, 2021

      Hello Betsy, yes it is so delicious with whipped cream or ice cream. So good, I’m glad you enjoyed it!

      Reply

  • Allyson Zea
    September 27, 2021

    This is one of my favorite fall cakes! Thanks for the easy recipe!

    Reply

    • Natashas Kitchen
      September 27, 2021

      Thank you for your lovely review, Allyson!

      Reply

  • LC
    September 19, 2021

    Hi, wondered if this would work out just as good using almond flour? Thanks.

    Reply

    • Natasha's Kitchen
      September 19, 2021

      Hi LC, I honestly haven’t tested that yet to advise. If you do an experiment, please share with us how it goes!

      Reply

  • Elizabeth Z
    August 7, 2021

    OMG, so good. Family loved this cake. Only downside… no leftovers.

    Reply

    • Natasha's Kitchen
      August 8, 2021

      It means you did a great job Elizabeth. Thank you for sharing that with us.

      Reply

      • Janette
        September 25, 2021

        This is an amazing recipe and will definitely be put in my favourites file

        Reply

        • Natashas Kitchen
          September 25, 2021

          That’s so great! I’m so happy you enjoyed it!

          Reply

  • Amy Wonder
    June 2, 2021

    Great Recipe, absolutely delicious, I would love to see an apple cobbler!

    Reply

    • Natashas Kitchen
      June 2, 2021

      I’m so glad you enjoyed it!

      Reply

  • Amy Wonder
    May 29, 2021

    Can I use a hand mixer for this?

    Reply

    • Natashas Kitchen
      May 29, 2021

      Hi Amy, that should work! If using an electric hand mixer to beat the eggs and sugar, be sure to add 3 minutes on high speed to the mixing time and you do need a high powered electric hand mixer to beat it well since the cake relies on the volume of eggs and sugar to rise and keep its form.

      Reply

  • Muriel
    May 5, 2021

    Hi Natasha … I made the cake this afternoon and I couldn’t believe it. I followed all the instructions but it was soggy I the centre even although I gave it five extra minutes.

    Reply

    • Natashas Kitchen
      May 6, 2021

      Hi Muriel, I haven’t had that experience to advise on what happened. Was there possibly anything altered or adjusted in the recipe?

      Reply

  • Kristina Ziccardi
    April 25, 2021

    Hi Natasha I like your apple Russian cake

    Reply

    • Natasha's Kitchen
      April 26, 2021

      Good to know that, Kristina!

      Reply

  • Maria Sweet
    April 13, 2021

    I am Ukrainian, so this recipe caught my eye. I have made this twice and we love, love, love it. My husband is diabetic so this cake is great because it does not call for a lot of sugar. Thanks for all of your great recipes. Going to try the strawberry cake this weekend.

    Reply

    • Natashas Kitchen
      April 13, 2021

      Thank you for sharing your wonderful review with me, Maria! I’m happy you enjoyed it!

      Reply

  • MLF
    March 14, 2021

    I made this today. The taste was great but the center did not seem to be baked through even with an additional ten minutes baking time. Should I increase the temperature if I make it again?

    Reply

    • Natasha
      March 15, 2021

      Hi, did you possibly use too many apples or bake in a smaller pan (which would make the cake taller and take more time to bake through?). I haven’t had that issue, but you may just need a little longer baking time or increase the temperature if your oven is known to run cooler.

      Reply

  • Hoda
    March 7, 2021

    is it too much 6 eggs?

    Reply

    • Natasha's Kitchen
      March 7, 2021

      Hi Hoda, the ingredients have 6 eggs and it’s not too much. It is just enough as we have made and tested this recipe a couple of times already.

      Reply

  • Joyce
    February 28, 2021

    Just made this cake over the weekend. Super easy and came out perfect ! Definitely not too sweet, so I dusted the top with a generous amount of powdered sugar. Will definitely be my go to for breakfast/brunch cake.

    Reply

    • Natasha's Kitchen
      March 1, 2021

      I’m so glad you enjoyed this recipe, Joyce. Thank you for your awesome review!

      Reply

  • Sim
    February 18, 2021

    Hello Natasha
    I loved this recipe and want to bake it, How ever cannot eat eggs, do you know if I can replace eggs with anything else?

    Reply

    • Natashas Kitchen
      February 18, 2021

      Hi Sim, 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 it’s hard to say. If you experiment, please let me know how you like that. Have you tried our eggless chocolate cake?

      Reply

  • farrah
    February 15, 2021

    made this cake today, disappointed first it rised then it collapsed in the middle.. what did i do wrong?

    Reply

    • Natasha's Kitchen
      February 15, 2021

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

      Reply

  • Sofia
    January 26, 2021

    I just made the recipe tasted great but little dry. we followed all the steps and it looked great. Since this recipe doesn’t have any oil or butter, it needs more moisture. I would use 5-6 apples to make it moist.

    Reply

    • Natasha
      January 26, 2021

      Hi Sofia, this isn’t meant to be a very moist cake, but it’s also very important not to over-bake which can cause this one to get dry.

      Reply

  • Sheryl
    January 25, 2021

    Looking forward to making this tomorrow. Was wondering if substituting Almond extract instead of Vanilla would be good?

    Reply

    • Natashas Kitchen
      January 25, 2021

      Hi Sheryl, I haven’t tested that to advise, but one of our readers did mention trying another extract – orange extract successfully. I hope that helps.

      Reply

      • Sheryl Rebosio
        January 27, 2021

        Thanks. Will be making this today. May try Almond ext & see how it turns out.

        Reply

        • Natasha's Kitchen
          January 27, 2021

          We would love to hear how it goes, Sheryl. I hope you like it!

          Reply

  • Ludmila Khodorkovsky
    January 24, 2021

    Came out great. Reminds me a cake from my childhood that my mom used to make back in Kiev. I had to use squared glass pan for it and it took an hour in my oven but it was gone before I had a chance to sprinkle powder sugar on top. Thank you. Your videos a lot of fun and you doing everything so effortlessly that it inspired me to try it. I normally stay away from baking.

    Reply

    • Natasha's Kitchen
      January 25, 2021

      You are very welcome! I’m so happy to know that you are enjoyed this recipe. Thank you so much for sharin that with us.

      Reply

    • Laura
      October 28, 2021

      Ludmila, could you please tell me what size glass pan you used. Would an 8×8 glass pan work?
      Thank you,
      Laura

      Reply

  • vee dell
    January 2, 2021

    I so wanted this original apple cake recipe to taste good after reading all the positive comments, but it was bland and dry. Now I see an additional apple and vanilla were added which may help with flavor but doubt with dryness. So sorry.

    Reply

    • Natasha
      January 3, 2021

      Hi Vee, could it have been overbaked? That is a common cause of a dry cake.

      Reply

  • Nathan
    December 26, 2020

    I made this cake a couple of days ago. I followed the recipe carefully. I didn’t like it. It was dry, bland, and “eggy” in texture, smell. I don’t think that I’ll do this one again. But I do like many of your other recipes, just not this one.

    Reply

    • Natasha
      December 26, 2020

      Hi Nathan, I’m sorry to hear that – this is normally a very popular recipe. I wonder if either the eggs and sugar were not beaten long enough (this can cause an eggy aroma), or possibly overbaking which would make it dry out and seem eggy also. Make sure to bake on conventional bake mode and not convection mode.

      Reply

      • Nathan
        December 27, 2020

        Hello Natasha,
        Thank you for replying to my comment. When cooking, it’s impossible to please everyone. I suspect that Sharlotka just isn’t my thing. But I have tried several of your other recipes and love them. I wish you and your family a very happy new year.
        Nathan

        Reply

  • Helen Roytman
    December 24, 2020

    I made it yesterday. It rose beautifully but then it receded down. I did not add the baking powder, but that helps it rise, not stay tall. Am I under mixing? Every single time I make it, the same story. I lose faith and don’t make it again for years. Very disappointing. It tastes great but doesn’t look presentable

    Reply

  • Eleni
    December 24, 2020

    Does the cake need refrigeration so I can serve for Christmas tomorrow?

    Reply

    • Natashas Kitchen
      December 24, 2020

      Hi Eleni, 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

  • Anabela Santos
    December 18, 2020

    I tried this today and it was a hit! It was so light and fluffy and moist. A perfect light cake! Will definitely make this one again!

    Reply

    • Natashas Kitchen
      December 18, 2020

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

      Reply

  • Steph
    December 17, 2020

    I loved making this cake! Thanks for the recipe, Natasha!

    I did try to add more sweetness to it, so I added 1/2 cup softened butter along with the vanilla extract. But, it slightly affected the consistency of the mixture – it became bubbly and not as thick as when it was before I added the butter. Any suggestions to retain its thick consistency? 😊

    Reply

    • Natasha's Kitchen
      December 17, 2020

      Thanks for the feedback, Steph. I would recommend sticking to the recipe as it always worked well for me. 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 meant to be lightly sweet 🙂

      Reply

  • Ellyce Milller-Plotkin
    December 14, 2020

    I made the apple sponge cake twice in one week. I love it!!!
    Light and soft, brought some to a friend & made it for company, & we couldn’t stop eating it!
    So delicious.

    Reply

    • Natashas Kitchen
      December 14, 2020

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

      Reply

  • Judi
    December 13, 2020

    Can you add cranberries to this also?

    Reply

    • Natasha's Kitchen
      December 13, 2020

      Hi Judi, I haven’t tried that yet to advise. If you do an experiment, please let us know how it goes!

      Reply

  • sharon a whitesell
    December 9, 2020

    My husband is a diabetic can I use Splenda instead of the sugar? How would it taste then?

    Reply

    • Natasha's Kitchen
      December 9, 2020

      Hi Sharon, I haven’t tried using Splenda yet on this recipe to advise. I checked the comments and no one has shared that either, maybe someone else here can share their experience?

      Reply

      • susan
        September 25, 2021

        i will try it the erythritol ,splenda doesnt bake well with everything. xylitol bakes great but the erythritol needs about a third more than the sugar called for in a recipe

        Reply

  • Debbie
    December 9, 2020

    Can I use cup for cup gluten free flour ?

    Reply

    • Natashas Kitchen
      December 9, 2020

      Hi Debbie, I have had several readers say that this cake works well using gluten-free flour. I don’t recall if they mentioned specifically which brand of GF flour, but everything else stayed the same, and they were able to use gluten-free flour in place of all-purpose flour.

      Reply

  • Darlene
    December 8, 2020

    Can you use Bundt pan for this recipe?

    Reply

    • Natashas Kitchen
      December 8, 2020

      Hi Darlene, 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 commenter’s suggestion, I used bundt pan, it works really well.” I hope that helps!

      Reply

  • Linok
    December 5, 2020

    This is a really tasty cake and recipe is easy to implement.

    Reply

    • Natashas Kitchen
      December 5, 2020

      I’m so glad you enjoyed that!

      Reply

      • Lena
        January 13, 2021

        My husband loved this cake and I loved how easy it was to make. Thank you so much! Already made it 2 times with great success!

        Reply

  • Alma
    November 16, 2020

    Hi Natasha, I made this cake today it turned out great.
    I followed all your instructions only I added to the apple a squeeze of lemon juice and cinnamon and not of sugar.
    Thank you for all your wonderful recipes.

    Reply

    • Natasha's Kitchen
      November 17, 2020

      You are most welcome, Alma. I hope that you will love every recipe that you will try from my website.

      Reply

      • Alma
        November 17, 2020

        So far I tried 4 recipes and all were delicious!

        Reply

        • Natashas Kitchen
          November 17, 2020

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

          Reply

  • Barbara Painter
    October 17, 2020

    Hi Natasha! The cake turned out beautifully! My sister loved it. My oven runs hot so I put a foil sheet on top for the last few minutes of baking to prevent overbrowning. Question on the apples – do you soak in lemon juice/water as you’re cutting to prevent the apples from browning before baking? I was afraid it would flavor the apples negatively. 1T lemon juice/cup of water?? I’m a total fan – my friends at work are following you now.

    Reply

    • Natasha
      October 18, 2020

      Hi Barbara, once they are baked into the cake, the color of the apples is fine. I don’t do anything additional with the apples.

      Reply

  • Jacqueline Clagett
    October 10, 2020

    Hi Natasha
    I made this cake today and it was delicious. But it grew very high and leaked over the edge and I put a cookie sheet to catch the overflow (not much) also the apples all sunk to the bottom(was that suppose to happen? And the recipe said 340 degree for 60 minutes but this receive above said 350 degree for 55 minutes ? Please tell me what I should do differently ? Blessings Jacque

    Reply

    • Natasha
      October 11, 2020

      Hi, the recipe says 350˚F for 50-55 minutes. Maybe you were reading another recipe at the same time? Make sure you have a tall walled springform pan (3″ or more).

      Reply

  • Debbie
    October 8, 2020

    Hi Natasha,
    I too had a problem with your apple Sharlotta cake being very dry. I did everything you said and I noticed you told another person it was overcooked. I put it in the oven at 350 and cooked it for 45 minutes. I took it out because it looked like it was done. My springform pan was new and copper-colored. Do you think I should have cooked it at 325 instead? I notice comments on other cakes if a pan is dark in color to lower the temp by 25 degrees. I have done this on some pans I have that have black inside. Do you think I should try that? Thank you.

    Reply

    • Natasha
      October 8, 2020

      Hi Debbie, I haven’t had that happen before but if your oven runs hot, it would be a good idea to turn down the heat. Also, if you think the pan is the culprit, you might experiment with a different pan. Lastly, if you are using a larger pan (like a 10″ pan), you would want to bake for less time since the cake won’t be as tall. I hope that helps for next time.

      Reply

      • Debbie M Campos
        October 10, 2020

        Thank you. I did use a 9-inch pan. I thought I would buy an oven thermometer to double-check the temperature in my oven as it may be running hot.
        Thank you.

        Reply

  • Yolanda Corzine
    October 8, 2020

    I was disappointed in this cake.. It was to dry.. I made the apple pie and it was delicious..

    Reply

    • Natashas Kitchen
      October 8, 2020

      Hi Yolanda, did you bake in the same size pan in a conventional oven (not convection) for the time instructed? If it is dry, it is usually due to over-baking.

      Reply

  • Galina
    September 19, 2020

    Can you add cinnamon to this?

    Reply

    • Natashas Kitchen
      September 19, 2020

      Hi Galina, I have not tested this with cinnamon to advise but here is what one of our readers wrote: ” 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.” I hope this is helpful!

      Reply

  • Marina
    September 17, 2020

    Hi Natasha – I’ve used this recipe many times before and love it. This time around I would like to us a 14×10.5″ pan. Do I just add 1.5 times more ingredients? Or what do you suggest? Thank you!

    Reply

    • Natashas Kitchen
      September 17, 2020

      Hi Marina! I’m so happy you’ve enjoyed that! I haven’t tested this in a pan that size to advise. I imagine you will need to make 1.5 -2 times the recipe to fit a pan like that. I’d love to know how it turns out if you experiment!

      Reply

  • job
    September 15, 2020

    I would love to make this, but I need a vegan friendly way to make it. Is this possible since it uses so many eggs?

    Reply

    • Natasha's Kitchen
      September 15, 2020

      I haven’t tried making this vegan to advise. Maybe others can share their experience here?

      Reply

  • Nancy
    September 15, 2020

    So simple, yummy, and light.

    Reply

    • Natasha's Kitchen
      September 15, 2020

      Thank you!

      Reply

  • Mia
    September 10, 2020

    Thank you very much Natasha for all your wonderful recipes. I am still a bit confused about the conversion from cup to grams. Here, in the UK, a cup equates to 250 grams.

    Reply

  • Eva
    September 9, 2020

    This is the best sponge cake I have ever had in my life, oh my, I think we might finish this cake within a day.
    I also want to ask if it’s ok to leave the apple out, since I love the cake so much.

    Reply

    • Natasha's Kitchen
      September 9, 2020

      So wonderful to read your comments, Eva. I’m so glad you loved this cake. Yes, I imagine that would be alright, it would still taste great but we love it with apples!

      Reply

    • Joan
      October 4, 2021

      Eva.. I left the apples out today. Drizzled the finished cake with vanilla icing topped with shaved chocolate. Absolutely delicious!!

      Reply

  • Shirley
    September 7, 2020

    Hi Natasha I’m making the apple cake it smells delicious in my house I’ll let u know how it turns out my first time making it thanks for sharing your recipes love watching your cooking show

    Reply

    • Natashas Kitchen
      September 7, 2020

      So excited for you to try this recipe!

      Reply

    • Natasha's Kitchen
      September 7, 2020

      So excited for you! I hope you love it and please update us and let us know how it goes.

      Reply

  • Shirley
    September 7, 2020

    Hi Natasha I’m making the apple cake it smells delicious love watching your videos I’ll let u know the end results thank you

    Reply

    • Natashas Kitchen
      September 7, 2020

      I hope you love this recipe, Shirley! We look forward to your feedback!

      Reply

      • Linda Pauletto
        October 4, 2021

        Hi Natasha Thankyou so much for the wonderful and best apple cake I ever tasted. It was very easy to make with not so many ingredients. This is forever a keepsake. I love your videos and simple dessert recipes. Thankyou so much.

        Reply

    • Foxy
      October 12, 2020

      Can i replace the allpurpose flour to the glutenfri flour? Is ther any adjustment i need to do?

      Reply

  • Rita
    September 1, 2020

    Can I use a Bundt pan for this recipe?

    Reply

    • Natashas Kitchen
      September 1, 2020

      Hi Rita, 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

  • Sophie
    August 2, 2020

    Made this today. It tastes so good. Thank you for posting your recipes!

    Reply

    • Natasha's Kitchen
      August 2, 2020

      Thanks for sharing that with us, Sophie. I am so glad you liked it!

      Reply

  • Sveta
    July 31, 2020

    Natasha, first of all, I love the way you present your recipes. Very easy to follow, love all the pictures, recommendations on the tools and food ingredients and, of course, your perfect videos.
    Now, about sharlotka. It was simply perfect! The best I ever tried. It rose so nicely, looked just like in your video. And it was sooo easy to make. Thank you very much for the great recipe!

    Reply

    • Natasha's Kitchen
      July 31, 2020

      Thank you so much for your compliments and great feedback. We appreciate it!

      Reply

  • 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

Read more comments/reviewsAdd comment/review

Leave a comment

Recipe Rating




As Featured On

FREE BONUS: 5 Secrets to Be a Better Cook!

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.