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
I just made this cake with 1/2 cup sugar and used wholemeal flour. It worked really well!! The cake was a little dry as I might have left it in the oven a little too long or maybe the wholemeal made the difference??
Hi Tania, It’s great to know it works! I’m not sure if it was the wholemeal or baking time since I haven’t tested with that type of flour. I’m so glad you liked it!
I haven’t tried this recipe yet. However, is it possible to use Gala apples instead of Granny Smith apples?
Hi Natalya, Gala apples will work or any other crisp, tart apples will work. I hope you’ll love the recipe 😀
Hi, Do you have any tips for high altitude baking with this cake?
Hi Judy, I honestly don’t have any experience with high altitude baking. I’m sorry I can’t be more helpful with that.
Maybe someone else has tried this successfully at high altitudes?? If so, please share your experience and tips with us!. Thanks in advance!
This looks really good! I’ll definitely make it! Thx
You’re welcome! Please let me know what you think of the recipe.
I made this last week and it was surprisingly spongy and really good. My only problem was the batter didn’t completely bake at the very top/center even after 55 minutes and it immediately sank a bit after being taken out of the oven. what went wrong?
Hi Roza, a little bit of caving in the center is pretty normal as in the photos. Are you using the same type of pan and baking in the center of the oven on the regular bake mode (not convection)? Also, make sure not to open the oven door while baking to check on it – the heat loss can cause it to fall. I hope that helps!
Hi. I don’t have a 9 inch springform pan. Can I use a 10 inch springform pan?
Hi Sandra, that should still work but it will probably bake a little faster since it will be a shorter and wider cake.
Hi Natasha, I just made this cake and I am a bit confused. It’s beautiful and baked perfectly. I tasted it a few minutes ago (it was mostly cooled but not to room temp yet) and it has very little taste or flavor at all. I went back and looked at the recipe and Im sure I added all the proper amounts of ingredients. Does this need to be cold? Does it taste better the second day? At this point it mainly tastes like a very bland egg flavored angel food cake with very little sugar. I wanna believe in it, because I see all these great reviews. What am I missing?
Hi Abby, this is traditionally supposed to be a lightly sweet cake. You can dust a little heavier with powdered sugar if you prefer a sweeter cake. Don’t skip that part – I think it finishes off the cake really well. This cake is best the same day it is made but leftovers the next day are still nice.
Can this be baked in a Bundt Cake Pan ?
Happy New Year to you and your family.
Thank you.
Hi Gary, 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.” Happy and blessed New Year to you also Gary!
I run out of all purpose flour. Can I use cake flour or combination of bread flour with cake flour?
Hi Rowena, I haven’t tried that substitution so it is difficult to guess what combination of the two might work and how it would affect the texture. I think it would be best as a combination since cake flour will probably be to fine a crumb to support the apples.
Natasha,Is there a recipe for gluten free apple cake?thank You.
Hi Kate, I haven’t tried making this particular cake with gluten free flour but several of my readers reported using my sponge cake (the same base as this apple cake) using gluten free flour with great results.
Natasha:
I saw your recipe yesterday on FB. I just baked the cake. It came out light but I would like more apples in it. I weighed the apples and I am wondering if I can put an extra apple. I did not add tart apples and I could taste the sweetness of the sugar. Is this because I did not use tart apples? Can I decrease the sugar by about two heaping tablespoons? Please let me know. The apples that I folded in sunk to the bottom of the pan.
Thanks.
Hi Angela, the sugar helps the cake to form properly so it’s best to use a tart apple if you want to cut the sweetness of the cake. I think you could get away with using 3/4 cup of sugar but I wouldn’t cut it any more than that. For best results use 1 cup sugar and tart apples 🙂
Thanks Natasha. I will use Granny apples next time or a mix. I found the sweetness went away on the second day and the cake was more moist and nicer tasting. I cannot say it is not a nice cake but I guess I expected it to taste like an American apple cake. I will try it again. I am a sure someone from the country where they make it would be used to the taste.
We have an apple tree and I struggle each year to find a good recipe to use up all our fruit – I’m not big on pie and I was tired of applesauce. I have made this cake 3 times in a month loading it up with LOTS of apples so you can (and should) add more apples. I did not bother counting but it amounted to 4 cups of cut apples the first time and close to 6 cups after that. I can say that everyone loves it including me! This is my favorite recipe to use up apples now. It’s super easy, not overly sweet and non-fat! The apples keep it moist and I think this is the healthiest cake recipe I have so of course I have to serve it with a dollop of whipped cream!
Thank you so so much for sharing this with all of us Eva! I’m so happy you found our blog and this recipe!
Hi Natasha, your cake sounded wonderful. I made it, it smell delicious baking it was beautiful it looked exactly like yours in the video but when I cut it the center was under baked. I used a 9in springform pan, baked it for the 55 minutes. can you tell me what may have gone wrong? can I do anything to salvage the center, can I put it in a casserole and bake it?
Hmm I wonder does your oven tend to run on the cool side? I know not all ovens are created equal – have you experienced similar results with other cakes and baked goods? Also, did you make site to put the cake into a fully preheated oven without opening the door too often which would cause heat loss? Also, did you add the same amount of apples and not more? I think it would be OK to put it back and bake an extra 10 -15 minutes in a preheated oven. I hope that helps with troubleshooting!
Hi Natasha! Of your checklist, the only thing I did differently was I used 4 apples instead of 3, and I guess they were very juicy. I did put the cake back in the oven for 20 minutes, even though I had already taken a slice out of, and it did bake more and it’s delicious! Thank you so much for your help and your delicious recipe, Merry Christmas!
Oh I’m so glad to hear that! I hope you have a wonderful Christmas also!!
The apples didn’t bake on the bottom of the cake especially in the center and I followed the recipe.
Hi Lana, did you bake in the center of the oven in the correct sized springform pan?
Yes.
HI Natasha, can i reduce the sugar to 1/2 cup please? Will this effect the cake rising? Thanks
Hi Tania, I have never tried reducing it that much so I’m not sure if it will rice properly.
I would say you can! I bake this cake with GOST recipe and it wirks great:
4 eggs, 120g flour, 120g sugar, 180°C 20 min.
The process is the same as Natasha’s 🙂
Thank you Anna, I will give it a go 🙂
You’re welcome!
I forgot to mention – 20-25 min for plain biscuit, but with apples 45-60 min. Depends on the oven.
Hi Natasha, I have a lot of apples, so can I put more than 5 apples in this recipe? Or will it make the cake really soggy?
Hi Ali, it will make the cake a little more dense and the apples may be more likely to settle towards the bottom due to their weight.
This is the best apple cake. I know it is not a cake. I’ve made it twice for the office and it doesn’t last an hour. I add 6 apples and it is delicious. You really do need to beat 10 minutes your eggs. I enjoy your recipes & glad I follow you. Great Video.
I’m glad to hear the recipe is such a success! Thanks for following and sharing your fantastic review Melinda!
Can I use a 7″ Springfield pan? What adjustments to ingredients or cooking time? Thanks
Hi Rose, I haven’t tried this in a 7″ springform but I think it would overhwelm the pan since a 9″ is ideal for this cake. I would suggest a 9″ springform unless you modify the ingredients, to 2/3 of the recipe, i.e. 4 eggs, 2/3 cup sugar, about 3/4 cup flour, etc.
My cake didnt rise? will it still be good?
Hi Annabelle, It’s difficult to say without seeing it. I am always happy to help troubleshoot but I have found that the step that is most crucial to having the cake rise properly is beating the eggs and sugar long enough since the cake relies on the volume of eggs and sugar for leavening. I hope that helps!
When can I add lemon zest? And, may I bake in a gas oven at 325* with convection? Or just forgo the convection and bake straight at 350? Thanks, Lydia
Hi Lydia, I haven’t tried this with zest but I think it could work to fold it in with the apples at the very end. I have only ever baked in a conventional oven when making sponge cakes. I have heard some negative reports from folks who baked in a convection oven with sponge cakes.
Thanks Natasha, If I give it a whirl, I will let you know how it comes out, ok? It is so tempting for me to try as I really have never baked a cake without any fat in it…my mom’s old Szarlotka recipe is loaded with butter….I’m Polish:-)
You’re welcome! Please do let me know what you think.
Do you need to add wax paper to the bottom of the pan
Hi Deneesia, yes, you will need a circle of parchment paper on the bottom. I would not recommend wax paper since it may stick to wax paper.