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.
I made for a birthday at work last night. It was a hit. I will be making this cake a lot.I didn’t even get a piece.
I had apples on hand so this was a win win for me.
Lol, I’m happy to hear everyone enjoys the recipe! Thanks for sharing your wonderful review Melinda!
The same thing happens when I make it! It disappears so fast, I have to guard a slice! 😉
Hi Natasha, i would like to try this recipe but as cupcakes. Any ideas if it’ll work and what would be a good time for baking? thanks
Zina, 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.
Natasha, I baked so many cakes with your inspiration and from your website, so thank you! One thing I seem to get wrong all the time that is consistent with all the cakes is that I believe I over-beat the batter when adding flour. I keep mixing and mixing because I keep finding pockets of flour in the batter. By the end I can tell the batter is deflated. Any suggestions?
Hi Marine, it helps to add the flour in increments using a sifter and folding between each addition – there seem to be much less pockets of flour hiding in the batter. Also be sure you are mixing the eggs and sugar at high speed with a high powered mixer and a stand mixer is more effective at whipping than a hand mixer so if you use an electric hand mixer, add 2-3 minutes to the mixing time. Adequately whipping the eggs and sugar makes it much less likely to deflate the batter with a few extra strokes of the spatula when folding the flour.
This is a classic. I remember eating it as a child when the apples in our apple garden were all ripe. Made it tonight and it was so easy that I will need teach my girls to bake it themselves. Thank you for reminding the recipe!
My pleasure Tania! I’m glad to hear how much you enjoy the recipe! Thank you for sharing your great review!
Hi Natasha, I have to eat gluten free, can flour substitutes be used?
Hi Jerri, I haven’t tried it in this particular cake, but several readers have shared with me that they had good results using gluten free flour in our basic sponge cake (the exact same base as in this cake), so I do think it’s worth a try! 🙂
Natasha,
Absolutely Delicious cake!!! I had red delicious apples worked excellent!
Can I add an extra 1/4 cup of sugar to the recipe?
Hi Nina, I think it will still work great with an extra 1/4 cup of sugar if you prefer a sweeter cake. I’m so glad you enjoyed it with red delicious! 🙂
My grandmother (Nanny) on my mothers side, came from some vague area in Eastern Europe, and she made this very same cake every fall.
My mom has great many of Nanny’s recipes, but sadly not that one. I have gone through a multitude of cookbooks, but to no avail. (I did find the cookie I had at a mall years ago)
I follow foodffs Tumblr and I’m sure my heart skipped a couple of beats when that very cake was right there on my screen.
I’ll be making it within the week.
Thank you for sharing it.
My pleasure Bill! I’m so glad you found the recipe! Please let me know what you think! 🙂
I have been making it for years for the Jewish Holiday of Rosh Hashanah, the New Year celebration where apples and sweet honey are the center. This apple cake has been wonderful to serve. You do such a wonderful presentation of how to make the cake and what it should look like.
Thank you so much Stu! I’m glad you enjoy the recipe! 🙂
This looks so good! And it is beautiful! I want to give this a try tonight!
It tastes as good as it looks! Please let me know what you think Nancy!
I all can say is MMMM!! This was so easy and it disappeared really fast!
Oh I’m so happy to hear that!! 🙂
I made this cake tonight, and the flavor was excellent, but it is very hard to tell when the cake is done. We had a golden brown top, and a toothpick came out completely clean, but the center of the cake was very underbaked. This would be a perfect recipe if there were a better way to tell when the cake is done.
Hi Megan, did you bake the full time or remove it early?
Natasha,
The recipe looks really good. I just realized that my pan is 10″ in stead of 9″. Do you know how to adjust the batter to a bigger pan?
Hi Lena, I would still bake in the same pan. The bake time might be a little shorter and the cake won’t rise quite as tall, but it would be difficult to try to increase the recipe by 10%.
Thank you.
You’re welcome! 🙂
If you don’t have Granny Smith apples can you other apples?
Hi Vicki, any firm and crisp, sweet-tart apple will work well in this recipe 🙂
The ingredients list calls for Vanilla Extract, but there is no mention of it in the instructions. I added the vanilla at the end. It’s in the oven now so fingers crossed!
Hi Suzanne, I can’t believe I missed that! Good thing it was in the video recipe! I went ahead and updated the written recipe. Thank you so much for asking!
Is it okay to use less sugar?
It’s perfectly ok to remove the powdered sugar but with the granulated sugar, it is important to use some for the eggs to whip properly – 3/4 cup would still work well. Maybe 1/2 cup – but that may be pushing the limits.
Can you add some apple pie spice?
Hi Carol, I haven’t tried that but if I were to experiment, I would probably whisk it in with the flour and baking powder.
So simple and delicate. Will do and let you know if succeeded. Thank you for sharing !
My pleasure! I hope you love it!
May we substitute apple type?
Hi Miriam, yes, any firm and crisp, sweet-tart apple will work well 🙂
Hi Natasha!
The cake looks so good 🙂 does a regular hand mixer work instead of a stand mixer? ( i don’t have one, just wondering if i would get that consistency another way)
Thanks 🙂
Hi Lisa, you can still make that work with a high powered electric hand mixer. Please see pro tip at the bottom of the print-friendly recipe for a tip on that 🙂
Yammy!
Thanks Natasha for sharing this quick recipe. I always love to eat cakes and when it will come with fruit there is nothing to say just eat. Definitely, I will try this quick simple recipe and I will share the experience with you.
My pleasure Janet! I hope you love the recipe! Please let me know what you think!
Hi Natasha! I’m going to bake Sharlotka today, though i’m having my girlfriends tomorrow. I suppose I’ll keep in a cake stand with the lid?
I don’t see why not, Olga!