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

Natasha's Kitchen Cookbook

Apple Cake Sharlotka (VIDEO)

4.91 from 240 votes
Author: Natasha of
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!
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes


Servings: 8 People
  • 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


  • Preheat Oven to 350˚F. Line bottom of un-greased 9" springform pan with a ring of parchment paper
  • 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.**
  • Meanwhile, peel, core, quarter and slice apples into 1/4" thick pieces.
  • 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.
  • 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.
  • 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.


*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 Per Serving

267kcal Calories53g Carbs6g Protein3g Fat1g Saturated Fat122mg Cholesterol48mg Sodium190mg Potassium2g Fiber34g Sugar225IU Vitamin A3.9mg Vitamin C40mg Calcium1.7mg Iron
Nutrition Facts
Apple Cake Sharlotka (VIDEO)
Amount per Serving
% Daily Value*
Saturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: Russian, Ukrainian
Keyword: Apple Cake Sharlotka
Skill Level: Easy
Cost to Make: $
Calories: 267

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

Leave a Comment

Recipe Rating


  • Janice
    March 14, 2024

    I made this from your cookbook. Only flaw was it said to add the vanilla after the apples – made it hard to mix in. I see this site recipe changed the order. This cake is so delicious I will definitely make it again and again. I served it warm to company with morning coffee – none left, lol. Looking forward to making more of your recipes!!


  • J
    March 13, 2024

    Would be nice to have ? cups of apple to go into cake as apples vary in size. Glad one cup for topping.


  • Kate
    March 8, 2024

    I live at an altitude of 6000ft. Do you know what altitude adjustments need to be made to this recipe?


  • Antonietta
    February 4, 2024

    Hi Natasha
    How do you prevent the sides from not sticking to the spring pan?
    Is it ok to use cooking spray?
    Overall the cake is fabulous!


      February 4, 2024

      Hi Antonietta! I’m so glad you love the cake. The pan is intentionally left un-greased because with this type of batter, it needs to be able to grip the sides of the pan in order to rise properly.


  • Susan Hollier
    January 21, 2024

    This is soooo delicious, and my second time making it.
    Today, it’s being served as dessert at our Sunday family dinner.
    I love having our grown kiddos and grandchildren here, gathered around the table for family time, delicious meals and making lasting memories! 😊❤️


      January 21, 2024

      Beautiful memories, Susan! Thank you for sharing.


  • Neda
    January 16, 2024

    I made this cake last night to bring to work today. It looked really good once out of the oven. I let it cool down and then dusted it with icing sugar. This morning the cake is very soggy and the icing sugar has been absorbed into the cake.


      January 16, 2024

      Hi Neda! The powder sugar can melt and absorb due to moisture. It’s best to dust with powdered sugar when ready to serve.


  • Lee
    December 26, 2023

    Great flavor! I forgot to remove bottom of spring form pan and parchment liner which I’ll remember to do from now on.
    Cinnamon sprinkled over apples is a great suggestion made below. I’ll try grating apples added to batter next time.


    • Susan Hollier
      January 5, 2024

      Natasha, I made this cake yesterday. It was delish! I forgot to take a pic before having friends over to cut into it, so I got a pic of half of it.
      We have enjoyed all of your recipes that I’ve made from your cookbook.


        January 5, 2024

        Hi Susan! I’m so glad you’re loving the recipes! Thank you for the feedback.


  • Dmitry
    December 20, 2023

    Delicious cake!

    Only problem I encountered is I was using a 7” pan. So I cut the recipe by 1/3. (4 eggs, etc.) And it went over the edge by a lot. Good thing I had something under the pan, so the stove didn’t need a cleaning. I was just surprised by how much it rose. Theoretically I was mixing enough for a 6” pan. Not sure why it didn’t fit into 7”.


  • Arlene
    November 9, 2023

    Followed it to the T. Great recipe. Easy to follow and cake is delicious.


As Featured On

Never Go "Hangry" Again!

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