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! 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 😁
it doesn’t require butter or olive oil?
That’s right Talia. Very easy cake to make 😀
I made this on the weekend, and it was delicious. So fluffy – yum! I’m going to try making the sponge minus the apples next, and have it with cream & strawberries, as it tastes just like the sponges I remember from my childhood. <3 Thank you!
You’re welcome Jody! I’m glad you enjoy the recipe and the childhood memories it brings back. Thanks for sharing your great review!
You sent me an email addressing “Rez”. Must have the wrong address for that person.
Also, I retried the recipe and it was a big hit! It was fantastic. Using the correct granulated sugar and smaller apple pieces made a huge difference. I will definitely keep making this! Thanks so much.
Robin
That’s weird, lol. I’m glad you enjoy the recipe as well Robin! Thank YOU for sharing your great review with other readers!
Hej Natasha! Love this recipe. Can’t wait to try. By the way, have you tried to make muffins or cupcakes with this recipe?
Hello Rez, I’m glad you love the recipe! I haven’t made it either way but I have had a reader recently report, “4th time I made this cake. Tried it as cupcakes (baking 12 mins and as a loaf for 20 mins)”. I hope that helps!
Hi Natasha,
I just loved your Strawberry Cake so I decided to try making the Apple. It did not rise very much and after reading the comments I thought it might be because I used organic sugar, not the white. I also used 5 small apples which may have been too many. The bottom of the cake looks undercooked. I haven’t tried it yet.
Hi Robin, if you are using a sugar that has larger granules that white/granulated sugar, than it will not blend properly with the eggs and the finished cake won’t rise properly. I do believe the type of sugar is probably the culprit.
I think you are correct but I also think my apple pieces were not small enough because they were a little too hard in the cooked cake. Now I know what to do the second time around. Love your recipes. Thank you so much!
Hi Robin, that too could weigh down the cake. I hope you are super impressed with the next round 🙂 🙂
Have not tried the cake yet but was wondering if I could add cinnamon to the dry portion before incorporating and if so how much do you think? It sounds delicious can’t wait to try.
Hi Carroll, I haven’t tried that but I think it could work well. If you experiment, let me know how you liked it 🙂
So I’ve made this cake twice and both times it rises beautifully for the first 15 min and then falls on itself. I dont open the oven at all to check on it just turn on the light to see it. Any suggestions what Im doing wrong?
Hi Sylvia, are you possibly using a convection oven? This is intended for a conventional oven. Also, be sure to beat the eggs and sugar for the length of time indicated in the recipe (with a high powered mixer) which will help it with the rise.
I made this cake and it was delicious – BUT it overflowed my 9″springform pan a lot. What did I do wrong? Also, any leftovers need to be refrigerated (I guess I should have known that) because ours became moldy after a couple of days. Needless to say, I’m no baker…..but I keep trying!
Hi Merry, you are correct, since this cake has moisture from the apples, it is necessary to refrigerate. A couple of things which might help with troubleshooting the overflow – make sure to use the correct amount of apples – adding too many will increase the volume and also, make sure to use a springform pan that has 3-inch tall walls. I hope that helps!! 🙂
I like to make this cake and add on for a very little spring form for my granddaughter . How much should i increase the recipe?
Hi Beatrice, it is difficult to say without knowing the size of your second springform. Also, what size is your large springform pan? 9″?
Hello love your recipes n been using lots of them n all comes out great however this cake was dry any comment? thx
Hi Vase, this is a sponge cake so it normally isn’t a moist cake. The apples in the recipe add moisture but without adding a syrup on top of it, it won’t be a very moist cake and that is expected with this one 🙂
Hi, do you think frozen blueberrys will work?
Thank you!
HI Katrina, I honestly haven’t tried adding frozen fruit to this sponge cake base so I’m not sure if it would deflate or bake up properly. Usually I use this blueberry cake when I’m craving blueberries and it does work well with frozen blueberries.
I have made Sharlotka several times and I have been successful each time with this recipe. I put only 1/2 cup of sugar as I watch my sugar intake. This is one of my favorite cakes. It is simple to make and it is delicious! Thanks Natasha!
You’re welcome Marilyn! I’m glad you enjoy the recipe. Thanks for sharing your great review with other readers!
4th time I made this cake. Tried it as cupcakes (baking 12 mins and as a loaf for 20 mins). Just fallng in love with it each time ❤
Fantastic! I’m happy to hear how much you love the recipe. Thanks for sharing your wonderful review with other readers!
Great idea Kris with the cupcakes, I am going to try this tonight!!! thanks
You may use canned peaches too 🙂
Hi have you tried using Canadian flour over all purpose? Do you need moreflour then what recipe calls if using Canadian flour?
Hi Marina, when using Canadian flour, I have found that you need less Canadian flour because it has a higher gluten content.
Natasha, pls help! I have made this about three times, and I have the same problem all the time — when I mix in flower, it deflates the batter, pools at the bottom and I end up mixing more and more, trying to mix in all flour…and it deflates the batter and it doesn’t rise as much. HELP!
Hi Marina, it is super important to add the flour in increments, sifting it in and folding with a spatula with each addition. If you use the stand mixer with any kind of attachment, it can deflate the batter. Fold just until the flour is incorporated and you no longer see streaks. It should not deflate that easily though. I’m thinking maybe you are under-mixing the batter. It should be thick and a thick ribbon will form on the top of the batter when you pull up the whisk and the ribbon should sit on top of the batter for a few seconds before disappearing. If using an electric hand mixer to beat the eggs and sugar, be sure to add 3 minutes on high speed to the mixing time and you do need a high powered electric hand mixer to beat it well since the cake relies on the volume of eggs and sugar to rise and keep it’s form.
I do not use mixer for the flour introduction, always by hand… same problem… so maybe underbeating the batter? but I use high potency mixer, kitchen aid artisan…?
Hi Marina, a few more tips – use granulated sugar (not raw sugar which has larger granules and does not incorporate as easilly into the egg mixture), make sure eggs are at room temperature or it will need to be beaten even longer, use a very clean mixing bowl and whisk attachement, free of oil, beat on the highest speed and with this cake, you can’t really overbeat it but you can underbeat so always beat the recommended time and do not turn the mixer off early. I hope that helps!
Hi Marina, I have just made this lovely cake, and I used wholemeal flour which is denser than plain white flour. I found that you really need to beat the eggs really well for at least 10 min, I used a hand mixer so beated the eggs for about 12min before you fold in the flour. It was very thick and creamy. Hope this helps.
I suspect it’s the eggs, even though I time the beating… but I will try beating for longer