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
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!