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
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
this cake is delicious and easy to prepare. I used tart apples from my garden. Perfect
Hello Marie, thank you for your good comments and feedback. We’re happy to hear that you enjoyed this cake!
Hi Natasha Would I be able to bake this recipe on 160c and if so for how much longer.
Enjoying your lovely recipes!
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.
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
Hi Dale, great to hear from you. I have not tried adding that in this recipe, but I think that would be okay!
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!
Thank you so much for that suggestion, Barbara! I’m so glad you’re enjoying my recipes!
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
I’m so glad it all worked out Allie! That’s so great!
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!
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!
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.
That is wonderful! Thank you for sharing with us. I’m so glad you enjoyed this recipe.
Hello
Can I make this recipe in a regular round 9 inch cake pan.
Or perhaps an 8 inch square cake pan
Thank You
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.
Thank you so much
I just hope the batter won’t overflow since my pan is not that deep
Can this apple cake be made with Splenda…husband is diabetic so try to keep sugars to a minimum.
Thanx
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?
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?
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.
I love anything apple. So thank you for this great recipe. It was so easy to follow and the result was absolutely scrumptious.
You’re so welcome!
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.
Thank you for your wonderful feedback, Hai! I’m so glad you enjoyed it!
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 🙂
Aww, that’s the best! Thank you so much for sharing that with me, Julie! I’m so glad you enjoyed it!
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.
I’m so happy to hear that! Thank you for sharing your great review, Yuri!
I don’t have a spring form pan, I wonder if a regular cake pan would work?
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.
Won’t it overflow as a regular cake pan is way shorter?
I am hoping to make this cake with a regular cake pan
Hi Polly, it would overflow a regular cake pan.
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.
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.
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.
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.
Dear Natasha. Thanks for the feedback. It’s possible that the apples weren’t cut small enough. I will adjust with my next attempt.🌸
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.
That’s just awesome! Thank you for sharing your wonderful review, Cheryl!
hello, can this be served warm? heated in the oven for a couple of minutes before?
That should be alright but just make sure not to overheat it.
I love this cake. It reminds me of szarlotka cake I know from growing up in Poland. Thank you Natasha!
You’re welcome! I’m so happy you enjoyed it, Ewa! I love when my recipes bring back memories!
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.
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!
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.
Thank you so much for sharing that feedback with me.
Looks fantastic and of course YUMMY!
JFYI Szarlotka (not sharlotka) is a Polish Apple Pie, not Russian. яблочный пирог-apple pie in Russian language 🙂
I hope you enjoy! Let me know how it turns out. 😊.