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 would love to make this, but I need a vegan friendly way to make it. Is this possible since it uses so many eggs?
I haven’t tried making this vegan to advise. Maybe others can share their experience here?
So simple, yummy, and light.
Thank you!
Thank you very much Natasha for all your wonderful recipes. I am still a bit confused about the conversion from cup to grams. Here, in the UK, a cup equates to 250 grams.
Hi Mia, you are most welcome. This Ingredient Weight Chart can help.
This is the best sponge cake I have ever had in my life, oh my, I think we might finish this cake within a day.
I also want to ask if it’s ok to leave the apple out, since I love the cake so much.
So wonderful to read your comments, Eva. I’m so glad you loved this cake. Yes, I imagine that would be alright, it would still taste great but we love it with apples!
Eva.. I left the apples out today. Drizzled the finished cake with vanilla icing topped with shaved chocolate. Absolutely delicious!!
YUM, that sounds amazing!
Hi Natasha I’m making the apple cake it smells delicious in my house I’ll let u know how it turns out my first time making it thanks for sharing your recipes love watching your cooking show
So excited for you to try this recipe!
So excited for you! I hope you love it and please update us and let us know how it goes.
Hi Natasha I’m making the apple cake it smells delicious love watching your videos I’ll let u know the end results thank you
I hope you love this recipe, Shirley! We look forward to your feedback!
Hi Natasha Thankyou so much for the wonderful and best apple cake I ever tasted. It was very easy to make with not so many ingredients. This is forever a keepsake. I love your videos and simple dessert recipes. Thankyou so much.
I’m so glad you enjoyed the recipe!
Can i replace the allpurpose flour to the glutenfri flour? Is ther any adjustment i need to do?
Can I use a Bundt pan for this recipe?
Hi Rita, 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!
Made this today. It tastes so good. Thank you for posting your recipes!
Thanks for sharing that with us, Sophie. I am so glad you liked it!
Natasha, first of all, I love the way you present your recipes. Very easy to follow, love all the pictures, recommendations on the tools and food ingredients and, of course, your perfect videos.
Now, about sharlotka. It was simply perfect! The best I ever tried. It rose so nicely, looked just like in your video. And it was sooo easy to make. Thank you very much for the great recipe!
Thank you so much for your compliments and great feedback. We appreciate it!
Hi Natasha,
I made the apple cake following your recipe. When I got it out of the oven after 55 minutes at 350F, the cake had a dome in the center. When it was cooling the dome fell. It seems to be less cooked in the center then on the sides. (The center was more dense.)
Any idea why this might have happened? I am fairly new to baking. It is still tastes good though. Thank you for the recipe.
Hi Liliya, that could be due to either under-beating the eggs and sugar or adding too many apples that could weigh down the center.
Thank you Natasha for the reply. I will have this in mind when I bake it next time.
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?