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
Hi Natasha,
I wanted to know if it alright for me to use an 8 inch pan because I don’t have a 9 inch one and so I have to change the time for the cooking?
Hi Debora. I am not sure if the batter would fit well in an 8” pan and allow room for expansion without overflowing.
If there is too much batter and it overwhelms the pan, it will affect the baking time and can also cause the cake to collapse in the middle or be raw.
You can experiment with it and or bake any extra left over batter in a smaller pan.
Hi Natasha,
Thank you for replying back. I did use the 8 inch pan and it came out pretty good but I definitely have to go and buy myself a 9 inch pan. My son loved it and my sister along with my mother. I would like to show you how it came out but I don’t know where to send it.
Please let me know how to send it to you via my email.
Thank you 😊
Glad to hear that Debora! You can tag me in a picture on Instagram or Facebook. #natashaskitchen
I just made this and it is delicious and so easy. And I love that there is no butter or oil. Question: is it necessary to peal the apples? Also, my batter seemed to be ready after just 6 minutes of whisking in my stand mixer. Is that ok or should I lower the speed and go longer? I used the same size pan as recommended but mine was at the rim when cooked, so higher than yours on the video. And people, she is so right about looking for flour pockets. I would have sworn I got them all but didn’t. Thankfully I could still incorporate them into the batter. I was so afraid of overmixing, but will do better next time.
Hi Paige, depending on the power of your stand mixer, it can take more/less time. If you achieved the desired result at 6mins- thick and fluffy ribbon formed then that’s fine.
As for peeling the apples, it really comes down to personal preference. The skin will affect the texture.
Thank you for the great recipe! Next time I would butter the parchment circle and sides of pan for cleaner looking sides to the cake, and add a pinch of salt to dry ingredients. I did halve the sugar as I had sweet fruit on hand, and it was plenty sweet!
I have looked through the comments and did not see one that addressed changes needed if baking at high altitudes. My home is at 5,000 feet. Do you or any of your readers suggest an adjustment as is required in many baking recipes?
Hi Linda, I haven’t tried this in high altitude yet but one of readers shared this comment “So easy to make even I could do it. Came out great. Made it multiple times already. Had to adjust recipe for high altitude when in Utah. It did not rise but still delicious. I love your recipes, especially your videos. It’s always fun to watch.” Hope that helps. You can reply to this comment of the reader at the bottom if you want more info,.
Cake came out perfect:-) My first try today:-) Want to bring it to a party today and have to take it outdoor for 30 min. Cold outside. I’m asking since you wrote keep it away from outdoor draft.
The outdoor draft can make it smell eggy. Keep it in an airtight container.
This is the easiest yet the best apple cake I’ve ever made. It’s super delicious thank you for sharing this recipe.
You’re very welcome! I’m glad it was a hit.
Beautiful, easy and delicious fresh apple cake for my husband’s birthday! Thanks so much for sharing this treasure 😁
You’re very welcome. I’m glad you loved it!
I have not yet made this classic dessert but I am hoping it is in your new cookbook that I am waiting for!!!
I tasted this recipe at a friends’s house and love it!
Can I substitute the sugar with Splenda? I’m currently not aloud to have sugar.
If yes how much? Or do you recommend another sweetener Wilkes stevia? This is what I’m allowed now and I’m craving this cake.
Thank you
Hello Sally. thanks so much for sharing that with us. 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?
Being Russian, I’ve been making this cake since forever but it never rose much. Turns out I didn’t mix the eggs long enough and put too many apples on top. Now thanks to your recipe I got the fluffiest apple cake I’ve ever had – the mystery of Sharlotka is finally cracked! Thank you SO much!
P.S. I still used 4 eggs instead of 6 though, the cake still turned out amazing
I’m so glad it all worked out with our recipe, Eugenia! Thank you so much for sharing this with me!
I would like to half the recipe. Should I adjust the baking time or temp?
Hi Christina! You shouldn’t have to make any changes to the temperature but it will bake faster, so you’ll need to watch it in the oven.
Cake was very dry!
Followed directions exactly?
What could improve to make the
cake moist? I appreciate your help.
Maybe butter or oil would help?
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.
can we serve this with toffee sauce?
or drizzle it on the top of the cake?
love this recipe!!
Hi Mary! That should be fine. Sounds delicious. I’m glad you love the recipe.
Don’t hate me but I made it with persimmons. It was very good! Thank you for the recipe!
That’s okay, I’m just glad you enjoyed it!
This is almost like the one my Mom used to make. We are from Germany. She did a bit of a variation in that she would mix rum and raisins with the apple and let it stand for a couple of hours to have all the flavors blend in. Instead of powdered sugar for the top, she would make a glaze. To this day I love that cake.
But your cake is the bomb as well, just as it is.
I’m sure her version is good too, thanks for sharing. Glad you love our recipe too!
So easy to make even I could do it. Came out great. Made it multiple times already. Had to adjust recipe for high altitude when in Utah. It did not rise but still delicious. I love your recipes, especially your videos. It’s always fun to watch.
I’m so glad you enjoyed it, Ludmila!
I am gluten intolerant, do you think I might be able to use a gluten free 1 to 1 flour?
Hi Sherry! I have not tested it, but if you experiment, please let us know how it turns out.
Cake was great but all my apple pieces sunk into the bottom 😫
Hi Karina! We haven’t had any trouble with that. If they are cut too thick, the weight can cause them to sink. Also, be sure to scatter some over the top which helps them to bake a little more proportionally. I hope that helps!
I made the cake yesterday and it turned out amazing! I used Bob’s Red Mill 1 to 1 gluten free flour.
I made this and its wonderful! I did add a bit of cinnamon though! I use only fresh eggs from our hens in baking so sometimes its hard to tell if they are double yolk and one was so it was like 7 eggs but it still turned out great! Also to get my eggs to room temp I just soak them in warm water for 10 minutes before I bake. Great recipe!
I’m glad it was great! Thanks for sharing, Patty!
I’m considering using this cake for my son’s 1st birthday. Do you think it would be ok to reduce the sugar? I’d like to cut it by half, but still want it to taste good.
Great choice and Happy Birthday in advance to your son. This is very mildly sweet as is and I haven’t tested to see what is the minimum but I would venture to guess but you could probably still make it work with 1/2 cup of sugar.
Happy birthday to him! I just made this using 180g by weight of raw sugar(~7/8 cup), instead of the suggested 198. It was good and not too sweet- but I think cutting the sugar in half may be too much. Maybe try like 3/4 a cup instead
I made this exactly as the recipe said, and took it out at 55mins, looking exactly as it did in the video. However the middle of the cake was completely raw. Not sure where I could have gone wrong. Think it would have taken another 20 mins to cook through but by then the outside would have burned. Think there may have been too much batter for the pan. I will try again because the cooked outside of the cake was delicious!!!
Hi Elizabeth! Oh no- I’m sorry that happened. If you used a smaller pan, then the batter would have been thicker, not allowing for proper cook through at this temp and time. Also, I highly recommend using an internal oven thermometer to ensure your oven heats correctly and be sure the oven is fully preheated before starting to bake.