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.

Easy apple cake studded with apple pieces

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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.

Slice of apple cake sharlotka on a plate

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

Ingredients for making apple cake with granny smith apples, eggs, flour, sugar, vanilla

How to Make Apple Cake

  1. Prep: Preheat oven and line the bottom of a 9″springform pan with parchment paper.
  2. 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.
  3. Peel, core, and slice apples into 1/4″ thick pieces. An apple slicer or an apple corer makes this job easier.
  4. Whisk dry ingredients together in a bowl then sift into egg mixture in 3 additions, folding with each addition then fold in vanilla.
  5. 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.
  6. 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.
Step by step how to make Sharlotka apple cake recipe

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.

Baked apple cake surrounded by apples

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.

Country apple cake dusted with powdered sugar for serving

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

Natasha's Kitchen Cookbook

Apple Cake Sharlotka (VIDEO)

4.91 from 240 votes
Author: Natasha of NatashasKitchen.com
Apple Cake Recipe dusted with powdered sugar
Meet your new favorite apple cake! This country apple cake (a.k.a. Sharlotka) is soft, moist and unbelievably easy with just 6 ingredients – perfect for last minute company!
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

Ingredients 

Servings: 8 People
  • 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

*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.

Nutrition Per Serving

267kcal Calories53g Carbs6g Protein3g Fat1g Saturated Fat122mg Cholesterol48mg Sodium190mg Potassium2g Fiber34g Sugar225IU Vitamin A3.9mg Vitamin C40mg Calcium1.7mg Iron
Nutrition Facts
Apple Cake Sharlotka (VIDEO)
Amount per Serving
Calories
267
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
122
mg
41
%
Sodium
 
48
mg
2
%
Potassium
 
190
mg
5
%
Carbohydrates
 
53
g
18
%
Fiber
 
2
g
8
%
Sugar
 
34
g
38
%
Protein
 
6
g
12
%
Vitamin A
 
225
IU
5
%
Vitamin C
 
3.9
mg
5
%
Calcium
 
40
mg
4
%
Iron
 
1.7
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: Russian, Ukrainian
Keyword: Apple Cake Sharlotka
Skill Level: Easy
Cost to Make: $
Calories: 267

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

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Comments

  • Sophia
    November 21, 2017

    Hi Natsha – I have tried several of your recipes and loved them! I want to try this cake. I have never used a springform pan, I tested my new 9″
    pan (Wilton) with water and the water leaked out! Will the batter leak out? Do you have any tips? Thank you so much!

    Reply

    • Natasha
      natashaskitchen
      November 21, 2017

      Hi Sophia, it isn’t a water tight seal on springforms so water would leak out but the batter will not, just make sure the clip is closed completely. I hope you love the cake!

      Reply

  • Vikki
    November 21, 2017

    Hi Natasha

    Just came across this recipe and can’t wait to make it tomorrow to bring it to a friend’s house. On the video you said oven should be 350 but another recipe that you have for the same thing says 340. Not sure if it matters that much. You have so many recipes that I can’t wait to try.

    Reply

    • Natasha
      natashaskitchen
      November 21, 2017

      Hi Vikki, This is the updated version of the cake and we had better results with the modifications in this recipe (350˚F) so I recommend following the instructions on this one. Either one works, but we liked this one better.

      Reply

  • Brandy
    November 20, 2017

    Hi Natasha,
    Thank you for all your wonderful recipes. Your website has allowed me to learn how to cook so many wonderful dishes.
    I’m baking this cake for Thanksgiving and am curious about cook time in my oven. It’s a gas oven and does convection bake or regular bake. Does this turn out best on regular bake versus convection so the fan isn’t being used?

    Reply

    • Natasha
      natashaskitchen
      November 20, 2017

      Hi Brandy, I cook this in a conventional oven on the regular bake mode. This cake is best using the regular bake mode and NOT the convection setting.

      Reply

  • sharyn
    November 18, 2017

    can this cake be made a day ahead thank you

    Reply

    • Natasha
      natashaskitchen
      November 20, 2017

      Hi Sharyn, It is still good the next day although I think it’s best the same day it is made. Be sure to keep it in a cool, dry place that s low humidity and away from outdoor draft. I loosely cover and keep it on the counter overnight.

      Reply

      • sharyn
        November 20, 2017

        Hi thank you so much for your reply

        Reply

        • Natasha's Kitchen
          November 20, 2017

          You’re welcome Sharyn!

          Reply

  • Rosalie Jensen
    November 17, 2017

    I added 2 teaspoons of cinnamon as well.

    Reply

    • Natasha's Kitchen
      November 18, 2017

      Thanks for sharing your tip with other readers Rosalie!

      Reply

  • Rosalie Jensen
    November 17, 2017

    Hello Natasha! I tried your recipe for Apple Sharlotka (Russian Apple Cake) tonight. I had never baked an egg based cake before. I have not been cooking much for a few years. My friend and I are travelling the USA in our motorhome for the second year. I prefer to stay away from Gluten foods which is hard to do as I love sweets. So I substituted Gluten free flour in this recipe and also cooked in a Toaster convection oven. I used the hand held mixer whisk attachment and followed all your directions. I even worked my flour through a sieve since I did not have my sifter. It baked perfectly with three Granny Smith’s and one Jonagold apple. I did not have powdered sugar but it is great with out it, It is just the right sweetness. Thank You. I will leave photos on Facebook when I find you there.

    Reply

    • Natasha's Kitchen
      November 18, 2017

      Hello Rosalie! My pleasure, I’m glad you enjoy the recipe! Thanks for sharing your great review with other readers!

      Reply

  • Maria
    November 17, 2017

    Hi Natasha, I have followed many of your recipes and have never been dissapointed so far!
    This Apple Cake Sharlotka is so easy to put together and so surpisingly fluffy and fruity… just dreamy!
    Thank you so much for all your wonderful work and God bless you and your beautiful family!

    Reply

    • Natasha's Kitchen
      November 17, 2017

      You’re welcome Maria! I’m glad to hear how much you are enjoying the recipes! Thanks for following and sharing your excellent review!

      Reply

  • GIA HUTT
    November 17, 2017

    Hi!
    Can I add a box of vanilla pudding so it’s not so dry?

    Reply

    • Natasha
      natashaskitchen
      November 18, 2017

      Hi Gia, this is a traditional sponge cake and should be light and airy. I have never seen a traditional sponge cake use vanilla pudding and I suspect it would deflate the batter, but again, I haven’t tested that.

      Reply

  • Natalie
    November 15, 2017

    I have made this 3 times now and it’s so easy and tasty and always dissapears quick. My husband loves it the most (I can tell because he eats most of it – ha!) Thank you!

    Reply

    • Natasha
      natashaskitchen
      November 15, 2017

      I’m so happy to hear that! Thank you for the awesome review 🙂

      Reply

  • J
    November 15, 2017

    Was so excited about tasting after I baked… but disappointed. It was so dry… not moist. What happened?

    Reply

    • Natasha
      natashaskitchen
      November 15, 2017

      Hi J, did you bake in the same size pan in a conventional oven (not convection) for the time instructed? If it is dry, it is usually due to over-baking.

      Reply

  • Linda
    November 14, 2017

    Can you bake this in a jelly rolll pan

    Reply

    • Natasha
      natashaskitchen
      November 15, 2017

      Hi Linda, I have made a similar cake base in a jelly roll pan (18×13 pan) but the bake time is so short for a jelly roll pan versus in the cake. I’m wondering if it’s enough time to get the apples baked. They will probably be fairly crisp with a shortened baking time. If you experiment, let me know 🙂

      Reply

  • Andra
    November 11, 2017

    The cake turned out really tasty but all the apples sunk to the bottom. Did I do something wrong?

    Reply

    • Natasha
      natashaskitchen
      November 12, 2017

      Hi Andra, you might try slicing them a little thinner – 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!

      Reply

  • cathy
    November 11, 2017

    Loved this recipe…similar to what my mom used to make. A keeper.

    Reply

    • Natasha's Kitchen
      November 11, 2017

      It’s super popular for good reason! 🙂

      Reply

  • Lyudmila Prokhorova
    November 11, 2017

    I have just put it in the oven and it already looks good. The batter was sooo airy!!! Can’t wait to taste. Thank you. I loved Sharlotka when I was a kid and couldn’t find any good recipes.
    Do you know what else I can use this batter for?

    Reply

  • Nicki
    November 10, 2017

    My 3 year old grandie and I have just put this in the oven. Is the recipe for a fan based oven or not?

    Reply

    • Natasha
      natashaskitchen
      November 11, 2017

      Hi Nicki, it is meant for a conventional oven and not a convection oven.

      Reply

  • Alena
    November 9, 2017

    I’m so excited!! I made this tonight, and it came out awesome!!! Tall, Fluffy and Yummy. I’ve made sharlotka before, but it would come out dense and soggy inside. I’ve about given up on it. lol. I think that maybe before I wasn’t beating the eggs and sugar long enough, I don’t know. Anyway, thank you. Everyone loved it.

    Reply

    • Natasha's Kitchen
      November 9, 2017

      You’re welcome Alena! I’m glad to hear the recipe is a hit!! Thanks for sharing your great review!

      Reply

  • Pam dott
    November 9, 2017

    Is it self raising or plain flour please

    Reply

    • Natasha
      natashaskitchen
      November 9, 2017

      Hi Pam, this is plain, all-purpose flour. If it helps with future recipes, I will always state if I use self raising in a recipe. 🙂

      Reply

  • Toot
    November 8, 2017

    Will this be good for making 2days ahead of the meal or is best made the day it is served?

    Reply

    • Natasha
      natashaskitchen
      November 8, 2017

      Sharlotka is best on the day it served.

      Reply

  • la nonna
    November 7, 2017

    merci pour cette fabuleuse recette….il est excellent, comme un nuage

    Reply

    • Natasha
      natashaskitchen
      November 7, 2017

      I’m so glad you enjoyed it! 🙂

      Reply

  • Kathleen Seredensky
    November 6, 2017

    Hello Natasha:

    Just baked this cake. It is cooling now

    can’t wait to try it. I just love your

    recipes, they are wonderful. Autumn Chopped Chicken Salad is next on my
    list.
    Take care and God Bless.

    Kathleen A. SeredenskyL

    Reply

    • Natasha's Kitchen
      November 7, 2017

      Hello Kathleen! I’m glad to hear you’re enjoying the recipes! Please do let me know what you think of the recipe!

      Reply

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