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.
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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
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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.
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
- Springform pan – we used a 9″ pan with 3-inch tall walls
- Parchment paper – cut into a circle to line the bottom of the pan
- Stand Mixer – or you can use an electric hand mixer but it will take longer to mix.
How to Make Apple Cake
- Prep: Preheat oven and line the bottom of a 9″springform pan with parchment paper.
- 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.
- Peel, core, and slice apples into 1/4″ thick pieces. An apple slicer or an apple corer makes this job easier.
- Whisk dry ingredients together in a bowl then sift into egg mixture in 3 additions, folding with each addition then fold in vanilla.
- 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.
- 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.
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.
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.
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
- Classic Apple Pie – with the best filling
- Apple Sauce – my favorite canning project
- Apple Slab Pie – with puff pastry crust
- Baked Apples – make your house smell amazing
- Apple Turnovers – one of the easiest desserts
- Apple Coffee Cake – a.k.a. “Apple Dapple Cake”
Apple Cake Sharlotka (VIDEO)
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
- 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.
Delicious! Next time I will add more apples, double the amount. Thank you for your recipes!
I don’t have spring form pan. Could I use a bunt pan instead?
Hi Melissa, 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!
Natasha I have made your Sharlotka apple cake many times and it is a big hit. But the recipe I have indicates 1/8 tsp baking powder and the cake is baked at 340. But the recipe above has 1/2 tsp baking powder and is baked at 350. Which is the “real” recipe?😂
HI Lena, this is my go-to recipe and most current with the 1/2 tsp baking powder. People get nervous about cakes that don’t use leavening which traditionally Sharlotka does not at all.
Thank you for your prompt reply. Do I bake the Sharlotka at 340 or 350?
HI Lena, the recipe above is accurate and I would follow it for this recipe.
Can this cake be frozen and if yes how would you do it and what is the best way to defrost it?
Hi Elaine, 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.
How many cups of apples would this recipe take ? I have small apples from my neighbor’s tree
1 1/2 lbs 3 med/large granny smith apples or 680.39 g 3 med/large granny smith apples
I love that you take a bite of your delicious recipes!!
It’s a perfect recipe to use when introducing kids to baking. Basic ingredients, easy to follow instructions and it comes out so fluffy. I help with one step only – taking it out of the hot oven.
I have made it a few times and it’s amazing, especially for the winter holidays. Can I use 🍑 peaches instead of apples?
Hi Katia! I haven’t tested it myself but I imagine it would work. One of my readers left a comment that they used canned peaches also.
Thank you for such a quick response! I will try tonight fresh ones.
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!!
Would be nice to have ? cups of apple to go into cake as apples vary in size. Glad one cup for topping.
I live at an altitude of 6000ft. Do you know what altitude adjustments need to be made to this recipe?
Hi Kate, I don’t have experience with high-altitude baking but you can find more tips on High Altitude Baking HERE.
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!
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.
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! 😊❤️
Beautiful memories, Susan! Thank you for sharing.
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.
Hi Neda! The powder sugar can melt and absorb due to moisture. It’s best to dust with powdered sugar when ready to serve.
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.
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.
Hi Susan! I’m so glad you’re loving the recipes! Thank you for the feedback.
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”.
Hi Dmitry! I’m glad you liked the flavor! I haven’t tried this recipe in that size pan, but I recommend using THIS Adapt Baking Recipes to Fit Different Pan Sizes Guide.
Followed it to the T. Great recipe. Easy to follow and cake is delicious.