Easy Apple Cake – Sharlotka (VIDEO)
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
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Preheat Oven to 350˚F. Line bottom of un-greased 9" springform pan with a ring of parchment paper
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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.**
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Meanwhile, peel, core, quarter and slice apples into 1/4" thick pieces.
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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.
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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.
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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.
Recipe Notes
*To measure flour: fluff the flour then spoon it into a dry-ingredient measuring cup and level off the top.
**When to stop mixing: When you pull up on the whisk, the ribbon of batter should sit for a few seconds on the surface before incorporating back into the batter. As with any egg-based cake, be sure you beat the eggs and sugar sufficiently. If using a high-powered electric hand mixer, add 2 min to beating time in step 2.
P.S. Keep cake away from outdoor draft to prevent an “eggy” aroma.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi Natasha. What would 1 cup be by volume?
Hi Ri, click on the metric button in the recipe card for metric measurements. Also, this post on how to measure ingredients will help.
Hi Natasha. Thank you for the measurement conversions into metric. Great help to those of us baking in the UK. Cup measurements always feel a bit inaccurate when it concerns dry goods and we don’t normally use cups over here.
However – virtually all Electric ovens over here are ‘fan assisted ‘ or just called fan ovens. so I didn’t understand your term convection oven. Your given oven temperatures are ok for gas ovens but far too hot for fan ovens. ( and we use centigrade not Fahrenheit now – but can work that one out)
I’ve just made 2 apple Sharlotka before I understood why they were cooking far too quickly and almost burning on top- but mystery solved when I realised it was the type of oven issue. Just reduced the converted oven temperature by 20-30’ C for my oven which runs on the hot side in any case.
Thanks for your great videos and recipes.
Thank you so much for sharing that with us Joy! I know our readers will find this helpful!
Oh, good to know, thanks Joy! I’ve just moved to Russia from the USA and I have been having issues with cakes, specifically Sharlotka, not cooking correctly. I bet it’s the oven temp issue, as I swear I am following the directions of the recipes correctly I will study my European-styled oven now…
I hope this works out for you Lori! Also, if its not the oven temp (check that its calibrated), I recommend checking out our post on measuring!
Does this apple cake keep well?
Hi Xenia, I think this is the very best when it is fresh. You can keep it at room temperature for a day but refrigerate if keeping longer, just be sure it is covered so it doesn’t absorb any food odors from the fridge.
Thank you im so exited to have my first oven and try to bake cakes for my 5 children thanky you so much your recipe means alot to me and it will help alot i already shares uour videos on my facebook and its so easy thank you so much
Thank you so much for sharing our videos on Facebook! I’m so glad you’re enjoying our recipes!
Hi Natasha.
I always grease the baking in a non-stick spring form, unless I am making a бисквит.
As this will be my first time baking your cake I am a little concerned that the sides may get stuck.
Thank you so much for your response.
Also, how would you check if your baking powder is still active ?
I put a few drops of lemon juice on a teaspoon worth and there were bubbles.
Hi Helen, 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. Here’s a great article on testing leavening but it sounds like yours is still good.
Mine didn’t rise properly and all the egg settled at the bottom making the bottom very hard and eggy. What did I do wrong?
Hi, this is most likely due to underbeating the eggs and sugar. I would highly recommend watching our sponge cake video tutorial and reading through the troubleshooting if it was your first time making a European sponge cake.
Loved it
Turned out great ,but can I add butter to it to make it more moist ?
I’m so glad you enjoyed that! I haven’t tested with more butter but I bet it could work. If you experiment, let me know how you liked the recipe.
Is it possible to make this with peaches instead of apples?
Hi Susan, I have not tested that but one of our readers did advise using canned peaches and loving it.
Hi Natasha,
I love all your recipes. While using a 9-inch springform the cake came out. For the next time, what do you suggest I do? Should I wrap the aluminum paper around the springform?
I did, however, butter the sides of the pan, could this have been the culprit?
Hi Fatima, are you saying it poured out? Sounds like the springform may not be tight enough at the base?
I made this cake for our Easter dessert, however I adjusted the recipe by adding cinnamon, a bit of sugar and lemon juice to the apples before I folded them into the batter. It was a huge success and loved by my family.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Kathy, I wanted to add those. Do you mind sharing what amounts?
Would adding a bit of salt to this recipe prevent the egg smell?
Hmm, I haven’t tested that to advise, Lori. I have found that any egg-based cake or meringue is best when it is kept out of the outdoor draft – I’m not sure why or how but those items can have a pronounced eggy smell after that. Maybe I’m just sensitive to it, but I have noticed that.
Loved this recipe! Tastes very similar to what my babushka makes. I did make it in a bundt pan instead of springform pan and I might have buttered the pan too early or tried to remove it too early because it didn’t come out in one piece haha but it tasted great all the same! Thank you!
That could be the culprit, Natalie but I’m sure it will be so much better the next time you make this. Thanks for your great review!
This was wonderful, Natasha! I made it for a Russian-themed book club lunch. It came together easily and looked just like yours (except the top browned a bit more and th every middle was gooey—but still delicious). Thanks for emphasizing not to use the convection setting; I always bake with it so didn’t this time. My very minor modifications: I added lemon zest and cinnamon to the apples and orange extract to the batter. It reminded me of a Passover sponge cake, only better! My group loved it and it still tastes great a few days later.
Thank you foe sharing that with us, I’m sure others would like to try that too and your comments are definitely helpful. Thanks for the great review!
I made one today, love it, so easy and tasty! Thanks for the recipe
Hi Fiona, you’re very welcome! I’m so glad you enjoyed that.
Hello Natasha!
I’d love to make this for my son’s classroom! Any suggestions for what temperature and how long if I do in muffin pans? Also do you think I can substitute with whole grain flour?
Thank you in advance!!!
Hi Kana, I haven’t tested with either, unfortunately, so I’m not sure how that would affect the texture and outcome. If anyone else has experimented, please let us know.
Dear, Natasha.
How many grams in one cup?
200 or 250?
Hi Lola, click the “metric” button in the recipe card and it will convert the measurements to grams for you.
Wow! Such a delicious cake! & I love all your recipes, they always turn out amazingly well! Keep doing what you do
Thank you for that wonderful compliment, Vera!
Dear Natasha,
I baked Sharlotka for staff’s birthday. It was my 1st time trying. Everybody loves it that I plan to bake one for my 20th wedding anniversary this January. Thank you for your recipe!
That’s just Awesome!! Thank you so much for sharing that with me! Happy 20th Wedding Anniversary!
This is really good!
Another keeper!
Final product looks exactly like the picture you posted.
Thx!
I love when that happens! That is the best!
Thanks so much. That is exactly what I did and it worked out great. This cake is just my kind of cake!
I am looking forward to trying more of your delicious sounding recipes. I will be watching!
I’m so glad you enjoyed that, Linda! Thank you for that great review.
Hi Natasha,
When I saw this recipe, I was ready to try it. Just took it out of the oven, waited the 15 minutes and removed the sides of the pan. I have never used a springform pan, so please don’t think this is a stupid question, but how do I remove the bottom of the pan to get the cake on a plate?
Hi Linda, if you had a sheet of parchment paper lining the bottom, you can slide a spatula under the parchment and pull it onto a serving platter. I start peeling it back on one edge and then just slide it gently under and off the cake. I hope that makes sense. You could also leave the parchment attached to serve.
Love this cake recipe! Turns out fabulous every time. Recently, I added cinnamon to the apples before folding them into the cake. Turned out delicious!
I’m so happy you enjoyed that. Thank you for sharing that with us, Brian!
Hi Natasha, can I use different kind of apples? Lazy to go to the store.., thx!!
Hi Mabel, you can use different types in this recipe. 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 a 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.
I’m absolutely sure it was something I did wrong, but it was bad. While I was mixing the eggs and sugar an odd darker yellow bubble showed up that looked like oil. I just ignored it and went on. I baked it for 52 minutes. It was beautiful. Looked exactly like yours! So proud. Then I cut it. It was gooey in the center and had a thick layer of something at the bottom. A tough eggy almost rubbery texture. So curious about your ideas of what could have happened.
Hi Brenda, I’m always happy to help troubleshoot. I’m not sure what the dark yellow bubble could be but it could have been some leftover oil in the bowl? Any grease in the bowl would make it difficult to whip up the eggs and sugar. A thick layer at the bottom would indicate that the eggs and sugar were not beaten long enough. You want the mixture to be so thick that when you pull up on the whisk, a thick ribbon forms that stays visible on the surface after it hits for a few seconds. Make sure to use a stand mixer with whisk attachment. If beating with an electric hand mixer, add 5 minutes of mixing time since a stand mixer is more efficient. I hope that helps!
Hi.
Would it be possible to make this in a convection oven?
Hi Maryia, I have not tested that since it is meant for a conventional oven and not a convection oven. This cake is best using the regular bake mode and not the convection setting.
Super delicious! Thank you for the recipe! What is the best way to store it for next day?
Hi Liliya, I think this is the very best when it is fresh. You can keep it at room temperature for a day but refrigerate if keeping longer, just be sure it is covered so it doesn’t absorb any food odors from the fridge.
Thank you for such a quick response!!
You’re welcome.
Hi Natasha,
Super recipe – see my facebook post for more comments including pictures. I greased the sides of my pan. Does it matter?
Thanks,
George
I’m happy to hear you liked that, George! It will work both ways. We have more recently started greasing only the bottom and using a ring of parchment paper. The case rises more uniformly when the sides of the pan are not greased, but either way, the cake will work
Fluffy and moist! Such a wonderful way to use up your apples!
Hi Carina, I’m so glad you enjoyed it! Thanks for the great review!
Made this apple cake (Russian) made this for a birthday party as an extra cake. It was such a great hit. It went faster than the Birthday cake. Everyone loved it
This one is definitely popular! I’m so happy to hear you enjoyed that.
My family love this cake, thank you.
You’re welcome! I’m so happy you all enjoyed it, Nana!
Szarlotka is a Polish word and it’s the most commonly baked cake in Poland, there are hundreds varieties… most of them though have a layer of cake and then a layer of cooked apples and it’s topped with crisscrossing strips of dough which after the cake is baked are dusted with powdered sugar or icing
Thank you so much for sharing that with me.
This is my go to recipe to use up apples! Today I’ve decided to throw in some leftover blueberries as well..it’s baking now, so far so good! Thanks for the awesome recipes!
You’re so welcome Becca! I’m so glad you enjoyed that!
Im a new ‘home chef’ and this was the first cake i’ve ever made from scratch all by my lonesome.
I picked it because it seemed easy (oh boy it was) and because its not the first “Natasha’s Kitchen” recipe ive done (ive learned to trust you), but I have to say: THANK YOU, you have made me look like I know what I am doing in the kitchen so many times.
My ‘sharlotka’ came out amazing, and delicious. It stuck a bit to the parchment, but the little tear in the top was easily hidden with the powdered sugar.
I changed it a bit by adding some cinnamon and a couple shakes of nutmeg (it just felt right).
Absolutely wonderful recipe. Easy for newbies like me who want to look like amazing bakers to impress the family. Again, Thank You.
That’s just awesome!! Thank you for sharing your wonderful review Sean!
HI Natasha ! When I was little girl my grandma make apple cake for my birthday always . She is not with me anymore . So I made this cake today for my 37 birthday and it’s absolutely delicious just like from my childhood, thank you so much I loved your recipes. Also Baklazhannaia Ikra the best I’ve ever had . Thanks a lot 🙂
Thank you so much for sharing this with me, Irina! I’m so happy you discovered our recipe. I love that recipes like this can bring back sweet memories with loved ones.
Can the cake be covered while baking for some time? Can we add cherries or cranberries with the apples?
Hi Irina, I hvan’t tried covering it to bake but added fruit should work! I hope you love this recipe!
Hey Natasha!! My best friend told me about your site and I’ve been trying your recipes since!!
Your Sharlotka is Apfelkuchen in Germany! My Oma, my Mama, and I have been making Apfelkuchen my whole life and most of their lives and it is an amazing dessert! Your recipe is very similar to ours in Germany except we use Rum, butter, milk, and salt on top of the other ingredients and we don’t use vanilla extract, at least in Bavaria this is how we made it. I think it is so cool seeing you keep family traditions from home countries alive! You are amazing!!
Thank you so much for sharing that with us, Jessica! I’m happy you’re enjoying our recipes.
Hi Natasha,
I love your recipes .Easy to follow.
I will try more recipes soon,They looked so good.Thanks for sharing your recipes.
You’re welcome! I’m so happy you enjoyed it Grace!
Hi Natasha,
I’m a huge fan of your recipes. My favorite is your Strawberry cake. I really want to try this one. The only issue I’m facing is that all purpose flour is out of stock everywhere amid these crazy times. Can I use cake flour instead ? I have a big bag of cake flour but couldn’t find many recipes to use it. I’ll highly appreciate if you can help
Hi Sharan, I haven’t tested this with cake flour so you would have to experiment. I’m not sure if it would be too light of a crumb to support the apples.
I made it and it turned out beautiful. However, it smelled and tasted eggy! Can I reduce the number of eggs?
Hi Yousra, I have found that any egg based cake or meringue is best when it is kept out of outdoor draft – I’m not sure why or how but those items can have a pronounced eggy smell after that. Maybe I’m just sensitive to it, but I have noticed that.
Hi Natasha! Would it be okay to bake the in a bundt pan?? Look forward to making this!
Hi Jan, 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 commenters suggestion, i used bundt pan, it works really well.” I hope that helps!
Can you use honey instead of sugar and whole wheat flour . And if yes how much money to use .
Hi Yelena, I haven’t tested with either, unfortunately, so I’m not sure how that would affect the texture and outcome. If anyone else has experimented, please let us know.
Hello Natasha.
I’m sorry if this sounds ridiculous but is it possible to use egg whites only for this recipe? If not, how about 3 egg yolks + 6 egg whites?
Hi John! Honestly, I have not tried that so I cannot advise. This cake relies on the volume of eggs and sugar to rise and keep its form. So its hard to say. If you experiment, please let me know how you like that.
So disappointed in this recipe! Was really looking forward to having this for dessert tonight. Unfortunately, it’s in the trash. I followed the directions exactly, but the cake burned on top and was still raw in the middle (yes, my oven is calibrated correctly). It also stuck to the springform pan. Not sure why this was a fail for me 🙁
Hi Sheryl, I’m sorry to hear that, but I am always happy to help troubleshoot. I haven’t had the experience of the top burning – did you possibly have the oven set to broil or convection mode? Both of those settings would not bake the cake properly. Also, I highly recommend reading through the troubleshooting points for our classic European sponge cake which may help.
Made your Apple Sharlotka and it was a massive hit. Thank you for the delicious recipe!
I’m so happy to hear that! Thank you for sharing your great review!
Hey Natasha!
I’m going to be making this for a work pot luck, have you ever made it in a casserole or sheet pan?
Just wondering, if not, I’ll just make 2…. actually probably 3, gotta have 1 for home too!
I absolutely love your recipes & your videos are a hoot!! You are my favorite “go to” for recipes!!
Delicious!!!! 🙂
I’m so happy you enjoyed that.
Hi Natasha
Made the Sharlotka today, came out beautifully. And my husband and I agree that we love that it’s not overly sweet. It looked so good, we didn’t even wait until it was completely cooled.
Awww that’s the best! Thank you so much for sharing that with me 🙂
In the oven, cooking away. Afternoon tea here we come! I bought some dollop cream to serve with it. Absolutely can’t wait for it to to ready. Thanks Natasha
I bet it smells so good in your home right now!! I hope you love this recipe!
Can I freeze your Apple Sharlotka ?
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.
Hi Natasha,
i baked the cake for 55 Minutes on upper and lower heat, because you did not mention on which programme. Now it doesn`t look so dark like yours and it makes a sound like a foam when i move it a little. Is this normal or do i have to put it for additional few minutes in the oven?
I wanted to bring it to my friends, but now i am little confused.
Thank you in advance,
Andrijana
Hi Andrijana, we have a note to bake this at 350 degrees.”Bake at 350˚F for 50-55 minutes. The top will be golden brown.”Does your oven have a temperature setting?
Hi Natasha, yes i have, i chose that temperature, but i didn`t know whether on the programme “two-sided heat” or on “fan”. Because i know there has to be some difference in the degrees, when one choses the one or the other one.
Is it fine to use cake flour instead of all purpose flour?
Hi Georgia, I have tried and found it to be a little too light and delicate under the weight of the apples.
Can this be made 2 days in advance. If so, how should it be stored? Room temp or fridge?
Hi Alissa, I think this is the very best when it is fresh. You can keep it at room temperature for a day but refrigerate if keeping longer, just be sure it is covered so it doesn’t absorb any food odors from the fridge.
How fluffy is that!!!! I’ve always believed my mum makes the best szarlotka cake, now is my turn to be first lol absolutely fab recipe!!
Isn’t it amazing! Thank you Magda!
I followed your instructions with same ingredients and time of baking . But the result was not good. It was dry and chewy???
I don’t know why 😢. Do you know the reason
Hi Sam, the #1 reason for a classic European sponge cake to not rise is under-beating the eggs and sugar. I highly suggest watching the video to see if there was any deviation from the procedure or ingredients.
Delicious. I love all your recipes.
Thank you Tetyana! I’m so happy you enjoyed our recipes! Thank you for sharing that with us!
Hi! Do I really need to use 9″ springform pan with 3 inch tall pan? Can I use a normal size pan?Please help me!!!
The springform helps release the cake from the pan and the height of it is needed. If your pan is a bit taller that should be fine. 🙂
I made the cake as instructed although I used a square pan and lined it with parchment paper. Cake came out perfect. My Mom loved it. I thought it was missing something. Just to bland for me. Love all your recipes so far but this one. It’s just ok.
I’m so glad you enjoyed this recipe Cheryl! Thank you for that feedback!
Hi! Made your cake the other day and it was a BIG hit! Your video and recipe instructions were easy to follow. Thank you! Question-I would like to bring this to a potluck. Do you think I could make this recipe in a cupcake pan? Would I need to butter the cups or just use cupcake papers? Thanks in advance!
Hi Patti, 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.
If the apples are not mixed into the dry ingredients, won’t they sink? I have never used this recipe, but from my past experiences, fruit has to be coated with flour. I would coat it with a little bit of extra flour, but I’m worried it will dry the cake out. Do you have any suggestions?
Hi Ellie! 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!
Hi Natasha! Just came across your blog and I am thrilled! For tgis sharlotka recipe – if you were to put as little sugar as possible, how far can you go? Ie what is the minimum amount for the recipe to still work? Baking for my toddler plus I am not a fan of overly sweet desserts… most American recipes are way too sweet to my humble taste. Thank you!
Hi Elena, 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.
I just found your blog and made the Sharlotka cake yesterday. It rose perfectly and came out exactly like pictured. Unfortunately, it gets a pass from both me and hubby. It’s a bit bland for our tastes. That’s probably just a personal thing. I can’t wait to try other recipes though! I love your site!
Hi Joni, I’m so glad you enjoy our site! This cake is classically supposed to be lightly sweet and it is significantly less sweet than most American cakes. Dusting with powdered sugar helps, but overall it is mean to be lightly sweet 🙂
Hi How are u? I love this recipe . bu can i make it on stove top using a pan instead of oven ?
Love from Sarah
I haven’t tried that Sarah! I’m curious but I haven’t tried it. I would love to know how you did it if you experiment!
Just took out of the oven and if it tastes half as good as it looks I may need CPR.
Followed recipe exactly. I’ll post pics on FB if I can.
I’d love to see them Jerry!!
My cake is baking in the oven now and over flowing out of the pan. I used large eggs which I beat for 8 min. making a big amount of cake batter. I think 10 in. pan would have been better if you use large eggs. Also, eggs should be a room temperature so they will beat up well. Might want to add that. I will let you know how it tastes. My husband’s father left Russia during the revolution of 1917 so I try to make some Russian dishes.
I hope you love it Susan! Thank you so much for your feedback!
Hi , if I make this cake a day before , do I keep it in the fridge overnight or just on a counter ? Thanks
Hi Vera! Since this cake has moisture from the apples, it is necessary to refrigerate.
Love your recipes! So easy to bake and family loved it
Thank you for the wonderful review! I’m so happy you enjoyed that.
Hi Natasha!
This is very simple yet so good! I added a little bit of cinnamon and it added a nice pop of flavor. I’ve used your recipe many times and it always comes out perfectly.
Hope to see what other recipes you come out with! Blessings to you and your family 🙂
Thank you for the wonderful review, Elizabeth!! I’m so happy you enjoyed that. Thank you for sharing that with us!
I did everything correctly, I just have a feeling that the apples might be too big.. I’m not giving up, I’m gonna try it again today and give it more time in the oven.
I hope it works out better for you next time Katy!!
Hi Natasha
I’ve tried to make the apple cake, I take it out of the oven after 55 min but it was half baked even it was light brown on top! And I got it with right pan. What I did wrong?
Katy
It may be the oven temp, oven temperatures may be the culprit. I recommend getting an oven-safe thermometer and making sure it is actually heating up to the required temp. I would keep cooking it until it is done. Did you alter anything in the recipe? And measured everything correctly.
Yeah it’s circle, I’m excited to try it asap.
Love your recipes, thank you.
Hi Katy! Hope you love it!
Hi Natasha, can I use a pyrex pan 9.5in-24cm for this cake?
Thanks
Hi Katy, is it a 9.5″ square? circle? I haven’t tried that but I think it should work fine. Be sure to line the bottom. The cake will stick more to the sides of a glass pan than a non-stick pan but you should be able to scrape it off the wall of the pan with a thin-edged spatula.
Nutrition info does not gove serving quantity of whole cake. How many servings are in this cake?
Hi Mary, we include the serving size at the top of the print-friendly recipe card (located at the bottom of the post). In this cake, there are 8 servings and the nutrition label is per 1 serving.
Natasha, I don’t know if you are aware but there is a recipe version of this on the net as well….. Different directions. You recommend greasing the pan well, you recommend 1/8 teaspoon baking powder. I just made this and put it into the oven and found the video which is different. You should take the former recipe down. Here is what I printed. It is different than your video. https://natashaskitchen.com/wprm_print/54630
Best,
Martha Munters
Hi Martha. These are two different recipes. The video recipe is an upgraded version of the original sharlotka cake.
This is dessert tonight. Thanks for sharing.
That’s so great!
Hi, can I use wax instead of parchment paper?
If not, what can I do since I do not have parchment paper and I’m starting to make this cake?
Hi Lana, I would not recommend wax paper since it may stick to wax paper. I have only tried it with parchment paper.
Hi Natasha,
Can I freeze this cake?
Thanks!
Hi Jill, 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.
I forgot you said not sure if freezes fell. I froze half cake to use one week later. It was very good. Next time I make I might throw some cinnamon I for little flavor. But can’t stop praising cake and forwarding recipe.
I’m so happy that worked out! Thank you for sharing this with us, Vicki!
This cake is really delicious! I lived in Poland for almost 4 years and it was one of my favourites there. Yesterday I made your recipe and it was a disaster 🙁 Followed 100% the recipe. The eggs got fluffy. When added the sugar it became spongy. Managed to add the flour perfectly. Oven 180C. Everything was like in your video. But… It burned on the top and the middle was raw. What have I done wrong? But the part we could eat, was tasty 😉
Hi Virgina, if it burned on top but the center was raw – did you make sure you were on a regular bake mode and not broil or convection. I haven’t had that happen so I’m not sure why else that would occur.
Hi Natasha! Cake is in the oven! However, just realized as I was cleaning up that I only whisked the flour in the bowl and completely forgot to sift it in … as I saw my sifter next to the stove! Well, I did whisk it and actually added it in 4ths tonthe batter! We’ll see how it turns out! Stay tuned!! 😉
Hi Dawn, that should still be ok but it is best to fold the flour into the batter with a spatula so it doesn’t deflate. Whisking can cause it to deflate. I hope it still worked out awesome for you! 🙂
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 a 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 😉
That’s so great! It sounds like you have a new favorite. Thank you for the wonderful review.
Great recipe with easy to follow instructions! This is so delicious and without butter or oil! Thanks!
Yes! Isn’t it so great! Thank you for the wonderful review, Pat!
Your original recipe suggests a “generously buttered” 9″ springform pan. This one says “ungreased” 9″ springform pan, with a parchment circle on the bottom. I’m about to make the cake, so will probably go with “generously buttered … plus parchment circle!” Just wondering. I’ve never made a cake without buttering, well, everything!
Hi Chris, It will work both ways. We have more recently started greasing only the bottom and using a ring of parchment paper. The case rises more uniformly when the sides of the pan are not greased, but either way, the cake will work 🙂
Fabulous cake, greased sides and all. We loved it. I’m planning to make it, again, this week! I baked it for 55 mins @ 350, then added another 6 mins because it was jiggling. It was still a wee bit wet in the middle, when I cut the cake, and I’m wondering if I added too many apples. When you say “1-1/2 pounds” does that mean before peeling and coring, or after? I weighed the apple chunks after chopping them … that could have added more apple than the recipe called for. My oven runs pretty true to temperature, and the cake was nicely browned. As always, thank you so much for your gracious responses.
Hi Chris, it was before chopping the apples or coring that I had 1 1/2 pounds. It could need a little more baking time if using more apples. I’m so happy you loved the recipe!
I made this cake today, it came out perfectly, the whole family loved it. Thanks
You are very welcome Arafa and thank you for the nice review 😁