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.
Notes
Nutrition Per Serving
Filed Under
Would this recipe work if I use honey or maple syrup instead of sugar?
Hi Elizabeth! I haven’t tested that. Sponge style cakes are a bit delicate so not sure how it would be affected.
My cake came out just like the picture but the center turned a little gooey after it cooled. Tasted great and I want to make it again but how can I avoid the goo?
Hi Harry. What type of pan did you use? Was it smaller or made of a different material? We use a metal 9” springform pan Also, be sure to fully preheat your oven. I am baking this in a conventional oven on regular bake mode.
This cake is so delicious . I drizzled Carmel topping with walnuts on top of this cake. Wow!!! It diffently was a croud pleaser. Thank you for sharing this cake recipe.
I’m so happy to hear you loved it!
My sharlotka came out dense and not fluffy or tall as in your beautiful recipe. It tastes okay but I want to perfect it. Any tips would be appreciated.
Hi Stella! Watch my video tutorial to see my process, and see what my batter looks like. Since this cakes relies heavily on the eggs for rising, it’s important to beat the eggs long enough until thick and fluffy ribbons form.
Make sure to fully preheat your oven first before baking, if it’s not hot enough, the cake won’t rise properly. When mixing in your dry ingredients and apples, fold gently to not deflate the batter. I hope that helps.
Can I use a different type of pan if I don’t have a springform pan?
Hi Ella! A springform pan allows for easy removal since this type of sponge cake can stick. If you don’t have a springform pan, I recommend using a good nonstick pan and line the bottom with a parchment round. You’ll need to loosen the cake from the edges of the pan prior to removal.
I made this recipe and immediately after putting the cake in the oven I realized the recipe lacked salt. I double checked the recipe and realized that no salt is mentioned there. Lack of salt was so obvious in the final taste. I don’t know if the original recipe doesn’t ask for salt or it’s forgotten here. Also even without powdered sugar it was too sweet. Unfortunately this dod not work for me.
Hi Soha, a traditional European sponge cake does not contain salt, but I think it would be a nice add-in to add a pinch of salt.
I love all your recipes Natasha, I am anxious to try this apple cake! I always make your
banana bread & beef stroganoff & both are delicious! Thanks for great recipes!
I hope you love the recipe, Gail!
That’s a fantastic recipe. Thank you Natasha . I can’t count how many times I made it for my family . They are not tired of it asking for this cake over and over again .
Thank you so much.
That’s wonderful, Anita! So glad to know your family is loving this recipe.
Hi!
To measure flour can I instead weigh it (at 120 g per cup) instead of the spoon and level off method?
Hi Joe! You can click on the metric button at the top of the recipe card and it will convert to grams for you.
Thank you, Natasha — amazing recipe! 🧁
You definitely don’t need all 6 eggs (though I bet that makes it extra fluffy). I usually go with 4 — sometimes even 3 — and about ¾ cup of sugar, and it still turns out so delicious! My friends always beg me to make it for parties. 🎉
Hi Elizabeth! You can make a smaller/thinner cake using less, but we sure do enjoy the height and fluffiness from 6 eggs.
I’m glad you and your friends enjoy this recipe!
This cake was delicious ! I used unpeeled cosmic apples bcause that’s what I had on hand. It turned out really well and the family has requested it again. So, thank you and happy Fall !
Love this cake, this is my go to apple cake. Very easy to make.
Hi Natasha. I just love watching your videos and testing with your recipes! Regarding the Sharlotka Apple Cake I want to make early in the day before I need the oven for my stuffed cabbage rolls. How do you suggest I store the cake through the day? Should I refrigerate it? Thank You as always
Hi Sara! I’m so glad you’re enjoying the recipes. The cake can be stored at room temperature. Let it cool and then store covered or in an airtight container. Add the powdered sugar prior to serving.
I love your cooking. I make this cake for breakfast and kids love it. I was wondering what i could of done differently? My cake had an eggy taste this time and normally I don’t have a issue with it.
Hi Leyla, I’m so glad you enjoy my recipes. 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.