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Apple Sharlotka Recipe (Russian Apple Cake)

The BEST apple sharlotka cake we’ve tried. Just 5 ingredients and 15 min of prep then your oven does the rest! @natashaskitchen

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This apple sharlotka recipe is so quick and easy to make. The entire cake has just 5 main ingredients. The texture is perfect; soft and airy, and the cake is balanced with the perfect amount of tartness from the apples. We’ve been working on developing a sharlotka recipe for probably half a year and have tested so many different variations; some were too mushy, too dense, too many apples, not enough apples, some caved in the center.. the list goes on.

My husband, Vadim, gets the credit for this one. I about threw in the towel, but he was persistent. This apple sharlotka is brought to you by Vadim. He is my partner in this blog. He does so much behind the scenes and I’m generally the only one who sees it. He’s also a wonderful cook so we’re constantly tossing recipe ideas back and forth and we’re often in the kitchen elbow-to-elbow, working together.

We think you’ll love this cake. It is a gem for unexpected company. It also tastes great the next day so you could make it ahead of time if you needed to.

Watch How to Make Apple Cake (Sharlotka):

The BEST apple sharlotka cake we’ve tried. Just 5 ingredients and 15 min of prep then your oven does the rest! @natashaskitchen

Ingredients for Apple Sharlotka:

6 large eggs, at room temp
1 cup granulated sugar
1 1/3 cups all-purpose flour *measured correctly
1/8 tsp (pinch) baking powder
1 lb (2 med/large) Granny Smith apples
Powdered sugar to dust the finished cake

Apple Sharlotka Recipe

What You Will Need:

9″ Springform Pan, generously buttered

Apple Sharlotka Recipe-2

How to Make Russian Sharlotka Cake:

1. Preheat Oven to 340˚F. Peel and core apples, cut into small pieces.

Apple Sharlotka Recipe-3

2. Using electric stand mixer, beat 6 eggs with 1 cup sugar on high speed for 6 minutes until thick and fluffy.

Apple Sharlotka Recipe-4

3. Whisk together 1 1/3 cups flour with a pinch of baking powder. Sift the flour into the foamy egg mixture in three increments, folding it in with a spatula to combine between each addition.

Apple Sharlotka Recipe-5

4. Fold in the diced apples (reserving 1/2 cup diced apples), just until combined and transfer batter to a greased baking pan. Sprinkle the top with reserved apples and bake at 340˚F for 1 hour. The top will be golden brown. Remove from oven and let cool in the pan for 15 minutes then you can slide a knife around the sides of the cake to loosen it from the pan. Once cake is near room temp, dust with powdered sugar and serve

Apple Sharlotka Recipe-6

Apple Sharlotka Recipe-7

The BEST apple sharlotka cake we’ve tried. Just 5 ingredients and 15 min of prep then your oven does the rest! @natashaskitchen

The cake can also be refrigerated overnight and served the next day.

Apple Sharlotka Recipe (Russian Apple Cake)

4.78 from 59 votes
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
The BEST apple sharlotka cake we’ve tried. Just 5 ingredients and 15 min of prep then your oven does the rest! @natashaskitchen
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $5-$7
Servings: 8 slices

Ingredients

  • 6 large eggs at room temp
  • 1 cup granulated sugar
  • 1 1/3 cups all-purpose flour
  • 1/8 tsp pinch baking powder
  • 1 lb 2 med/large Granny Smith apples
  • Powdered sugar to dust the finished cake

What You Will Need:

  • 9 " Springform Pan generously buttered

Instructions

How to Make Russian Sharlotka Cake: Preheat Oven to 340˚F.

  1. Peel and core apples, cut into small dice.
  2. Beat 6 eggs with 1 cup sugar on high speed for 6 minutes until thick and fluffy.
  3. Whisk together 1 1/3 cups flour with a pinch of baking powder. Sift the flour into the foamy egg mixture in three increments, folding it in with a spatula to combine between each addition. Don't overmix.
  4. Fold in the diced apples (reserving 1/2 cup diced apples), just until combined and transfer batter to a greased baking pan. Sprinkle the top with reserved apples and bake at 340˚F for 1 hour. The top will be golden brown. Remove from oven and let cool in the pan for 15 minutes then you can slide a knife around the sides of the cake to loosen it from the pan. Once cake is near room temp, dust with powdered sugar and serve.

Final Final Picmonkey Hashtag banner

The BEST apple sharlotka cake we’ve tried. Just 5 ingredients and 15 min of prep then your oven does the rest! @natashaskitchen

♥ FAVORITE THINGS ♥

Shown in this post: (nope, no one paid us to write this; just stuff we love):
*The lovely Fiesta Cake Plate with Server in Turquoise
*We love this for cheesecakes too; The Wilton 9-inch springform pan.
*Super versatile 7-inch Santoku Classic Ikon Knife by Wusthof
*Silicone Spatula by Le Creuset
*The Best Sifter/Strainer by OXO Good Grips

Thank you for stopping by my blog, commenting, and recommending it to your friends and family. You all are the best readers a blogger could have and I’ll have you know, I brag about you often! -Natasha

natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Jeanette
    January 14, 2019

    I made this for my Russian friends and they LOVED it so much that they wanted the recipe! Thank You for a great recipe. Reply

    • Natashas Kitchen
      January 14, 2019

      You’re welcome! I’m so happy you all enjoyed it!! Reply

  • mary ann hughes
    January 10, 2019

    Can you tell me how you would change this to make a 9×13 pan…need to make it for work and a lager pan will work better.. thanks looks so good! Reply

    • Natashas Kitchen
      January 10, 2019

      Hi Mary Ann, I haven’t tried that in a 9×13 pan. If you experiment, let me know how you liked the recipe. Reply

  • Shirley Lantz
    January 4, 2019

    Just ate a piece of this cake. Wonderful. Texture was great, moist and the top was crusty. Thank you Reply

    • Natashas Kitchen
      January 5, 2019

      You’re welcome! I’m so happy you enjoyed it Reply

  • Hellen
    December 13, 2018

    I made this for thanksgiving and when making I realized I had no flour so I used almond flour instead. I used Swerve sugar and everyone loved the cake so I made it for my sisters birthday the same way and they loved it.
    I’ll keep the almond flour and swerve sugar from now on.
    Loved the cake…. Reply

    • Natashas Kitchen
      December 13, 2018

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Chef IBPA
    December 6, 2018

    very interesting recipe. Reply

    • Natashas Kitchen
      December 7, 2018

      A Russian classic. I hope you love it! Reply

  • Ellie
    November 8, 2018

    Can you make the cake in a bundt shape? Reply

    • Natashas Kitchen
      November 8, 2018

      Hi Ellie! I haven’t tried this cake in a bundt cake form so I’m not sure how it would rise; if it would be flat or if it would be rounded on the bottom. If you experiment, let me know how it goes and be sure to line the pan so it comes out easier. Keep in mind this cake has no oil or butter in it so you have to scrape it away from the pan for it to release from the pan. Reply

      • Elina
        November 16, 2018

        Hi Natasha,

        This cake is always a big hit. I wanted to bake this in muffin form. How long do you suggest to bake it for and at what temperature? thanks Reply

        • Natashas Kitchen
          November 16, 2018

          Hi Elina. I haven’t tried this one in muffin form so I can’t say. If you experiment I would love to know how you like it!! Reply

          • Elina
            November 16, 2018

            Baked it at 350 for 35 minutes. It was a big hit with kids and adults!!! I modified it and used 2 apples and 2 eggs and only 1/2 sugar!

          • Natashas Kitchen
            November 16, 2018

            Thank you so much for sharing that with me!! I’m so happy to hear everyone loved it!

  • Amanda Sanne
    October 28, 2018

    So good! Turned out perfectly! Reply

    • Natashas Kitchen
      October 28, 2018

      I’m so happy to hear that Amanda! Thank you for the wonderful review! Reply

  • Michael
    September 26, 2018

    I baked this cake yesterday and it turned out wonderfully. Great use of some apples that were getting neglected. I improvised a cinnamon creme pat (pastry cream) and used it as a garnish instead of the powdered sugar. Wonderful combination. Will definitely make again. Thanks so much for sharing this recipe. Reply

    • Natashas Kitchen
      September 26, 2018

      You’re so welcome!! Thanks for the great review, Michael! Reply

  • Wendy Burger
    September 25, 2018

    The recipe clearly says to butter the pan. The video says not to. There are about half a dozen other contradictions between the two. Reply

    • Natashas Kitchen
      September 26, 2018

      Hi Wendy! There are a few differences between those two recipes because they are difference recipes. The Apple Cake Sharlotka video recipe is an upgraded much better version than our original Apple Sharlotka Recipe (Russian Apple Cake). The video recipe explains that in the blog post. I hope the clears the contradictions for you. 🙂 I hope you like the recipe! Reply

  • John
    September 19, 2018

    The recipe says to generously butter the spring form pan – you say not to an use parchment on the bottom only …?
    Please advise Reply

    • Natashas Kitchen
      September 20, 2018

      Hi John. I don’t believe I mention parchment paper in this recipe specifically. I’ll have to double check. Are you possibly thinking of this recipe here? They are slightly different. Reply

  • Mindy
    September 3, 2018

    Hi. Do you think this would work with honey instead of sugar? If so, how much would you use? Thanks so much. Reply

    • Natasha
      September 4, 2018

      HI Mindy, I honestly haven’t tried that with this cake but I do not think it would work. Reply

  • Vanessa
    August 9, 2018

    Hi, this cake sounds really yummy. I would like to try if for my son’s 3rd birthday but would like to add some frosting so I can add decorations other than the powered sugar. Do you recommend adding a frosting? If so which one Reply

    • Natashas Kitchen
      August 9, 2018

      Hi Vanessa! I have put buttercream over a similar cake with the same sponge cake base. This one doesn’t particularly need buttercream frosting, but it would work 🙂 Reply

  • Alena
    July 11, 2018

    Hi Natasha. Would you add it to your list to make a French apple cake? The kind that has a custard-like base. Thanks 🙂 Reply

    • Natashas Kitchen
      July 11, 2018

      Hi Alena, That sounds interesting! Do you have any sample recipes or examples you can share with us? Reply

      • Alena
        July 12, 2018

        So when I type “French apple cake custard” in Google, several recipes come up, most of which are pretty similar in that they are 2-layered. The bottom is soft and creamy while the top is cake-like. You can check it out to see if it’s something that would interest you 🙂 Reply

        • Natashas Kitchen
          July 12, 2018

          Thank you Alena! Reply

  • sarina
    May 28, 2018

    Hello, I made this cake and I ended up pulling it out too early even though i waited 50 minutes. My springform pan was wider and more shallow so I expected it to bake faster. I am going to remake it and wait an hour 15 before testing it with a toothpick From what i tried of the underbaked cake, it was so good. Excited to get a perfect one this time Reply

    • Natasha
      May 29, 2018

      I’m so glad you still loved it :). Wishing you success with the next bake! 🙂 It does help not to open the oven and check on it too often while baking. Reply

  • stewart borden
    May 27, 2018

    Very light, but too eggy for my taste. I might try adding vanilla or almond extract next time to cover the egg taste. Ok once a sauce or ice cream is paired with it. Reply

    • Natasha
      May 28, 2018

      Hi Stewart, you can add some extract if you prefer but it normally should not have an eggy taste. Make sure to keep it free from outdoor draft since any egg based cake or meringue can acquire an eggy aroma in drafty areas. Also, underbeating the eggs and sugar can make the cake more dense and seem “eggy.” Our post on how to make the basic sponge cake in this recipe may help as it covers all of the common troubleshooting questions on this European sponge cake base. Reply

      • stewart borden
        May 29, 2018

        ok, thanks, hadn’t heard that about the drafts. very interesting – any idea why/how that happens? Reply

        • Natasha
          May 29, 2018

          I’m not sure the science behind it but if you are sensitive to eggy aroma, you will notice it. Reply

  • Cristina Sanchez
    April 28, 2018

    Hi Natasha, today I am going to make Apple Cake Sharlotka, I’ve been making these yummy cake so many times. And today I saw that I have to recipes, they are the same with some little differences; then I looked in your website, and you have one with the video and one that says Recipe, I don’t understand why they have some differences. Can you please help me with these!
    Thanks a lot! Reply

    • Natasha
      natashaskitchen
      April 28, 2018

      Hi Cristina, I appologize for the confusion. This is the original recipe and the new video recipe is the new and improved one. We added more apple and made some slight changes which resulted in a taller cake that rose more evenly. Reply

  • Huma
    April 28, 2018

    Super !! Loved it n it turned out so well the recipe is super simple with very simple ingredients. I served it with caramel sauce and also added some cinnamon powder with apples on top in the last step.. thanks for this wonderful recipe.. Reply

    • Natasha's Kitchen
      April 28, 2018

      You’re welcome Huma! I’m glad you enjoy the recipe, I’ll have to try that combo myself. Thanks for sharing your wonderful review! Reply

  • Deanna
    April 17, 2018

    I made this cake and it was the best! Love it!😍😍 Reply

    • Natasha's Kitchen
      April 18, 2018

      I’m glad you found a new favorite! Thanks for sharing your excellent review Deanna! Reply

  • Ema
    April 5, 2018

    Hi Natasha! I was wondering if I could add vanilla to this cake? Reply

    • Natasha
      natashaskitchen
      April 5, 2018

      Hi Ema, you can add 1/2 to 1 tsp of vanilla and fold it in just before folding in the apples Reply

  • Ksenia
    March 19, 2018

    I loved loved loved this recipe. The cake turned out so delicious – very delicate and moist. The texture reminded me of an angel cake. It was just a breeze to make. I’m curious to try adding different fruit/berries next time. Maybe pears or peaches! Yum. Thanks for such a great recipe, Natasha! Reply

    • Natasha's Kitchen
      March 19, 2018

      You’re welcome Ksenia! I’m happy to hear how much you enjoy the recipe. Thanks for sharing your wonderful review! Reply

  • Friday Sierer
    March 17, 2018

    Perfection! Easiest cake I ever created. I added 1/3 cup of pecans and served it with caramel sauce on the side. It rave reviews. Thank you! Reply

    • Natasha's Kitchen
      March 17, 2018

      My pleasure! That sounds amazing, I think I’ll try the myself next time I make this. Thanks for sharing your wonderful review! Reply

  • Lesh
    March 14, 2018

    Also no vanilla it will smell eggs it’s obligatory to put vanilla Reply

  • Merry
    February 24, 2018

    I made this two days ago for company that was coming for dinner. It was delicious, I followed the recipe to a tee. I used my 9″ springform pan and it was VERY full when I put it in the oven. Needless to say it spilled over the rim “big time”. I manages to save it but my oven was a MESS. What did I do wrong? I took some to my neighbors and they loved it too. I made some homemade caramel sauce to go with it and it was YUMMY!!! Reply

    • Natasha
      natashaskitchen
      February 24, 2018

      Hi Merry, I haven’t experienced that so I’m wondering if maybe your springform pan had short walls? A standard springform pan should have about 3″ tall walls. Also, I’m not sure if this was the case but overloading with apples can also contribute to that. I sure hope that helps! I’m so glad you enjoyed the flavor. Reply

      • Samy
        April 22, 2018

        Possibly too much baking powder? Reply

  • Fran
    February 22, 2018

    I can’t wait to try this recipe. So few ingredients and NO BUTTER.
    I love a cake that doesn’t call for mounds of butter. This recipe sounds light and fluffy. Reply

    • Natasha's Kitchen
      February 22, 2018

      I hope you enjoy the recipe as much as I do Fran. Please let me know what you think! Reply

  • Vika
    February 8, 2018

    Hello Nat! I have made lots of your recipes and this is one of my favorite ones! Friends and family always comment on how fluffy and awesome it is!Spasibo! Reply

    • Natasha's Kitchen
      February 9, 2018

      Hello Vika! I’m happy to hear how much you and your family enjoy the recipe. Thanks for following and sharing your great review! Reply

  • Margot
    February 4, 2018

    I only have an electric hand mixer, by Kitchen Aid, no stand mixer. Can I make this lovely looking cake without the stand mixer? I love simple cakes with fruit and there’s no butter!! Plan to make it for my book club. Reply

    • Natasha
      natashaskitchen
      February 5, 2018

      Hi Margot, a high powered electric hand mixer will still work well with the egg beater attachments. Since a hand mixer is not as efficient as a stand mixture at whipping the eggs and sugar, I would suggest adding 3 minutes of high speed mixing to the total beating time on the eggs and sugar. Reply

      • Margot
        February 6, 2018

        Hello Natasha, I made this cake last night as a trial run using only my Kitchen Aid electric hand mixer and I beat the eggs and sugar for 3 extra minutes as you suggested. I am so pleased because it came out beautifully ! Such a delicious, and pretty looking cake. I love the balance of apples to sponge cake. I have made French Apple Cake with butter, but it’s a bit too rich. This is more my cup of tea and it will be delightful to serve to my book club. It fits the springform pan just right. What a great apple cake. Thank you very much for this great recipe ! 🙂 Reply

        • Natasha's Kitchen
          February 6, 2018

          You’re welcome Margot! I’m glad to hear how much you enjoy the recipe. Thanks for sharing your great review with other readers! Reply

  • Mercia
    February 2, 2018

    Hi Natasha,

    Apart rom covering the cake with powdered sugar, can I put cover it with butter cream. Thanks Reply

    • Natasha
      natashaskitchen
      February 2, 2018

      Hi Mercia, I have put buttercream over a similar cake with the same sponge cake base. This one doesn’t particularly need buttercream frosting, but it would work 🙂 Reply

  • Gina
    January 9, 2018

    Dear Natasha,

    my husband and I are Greek, and we just love this cake! It reminds us of the sponge cakes our family makes us in the village, not too sweet and very moist. He has asked me to make this cake about five times over the holidays… It is my new go-to recipe! Thank you so much for sharing! Reply

    • Natasha's Kitchen
      January 9, 2018

      Hello Gina! You’re welcome, I’m happy to hear how much you and your husband enjoy the recipe. Thanks for sharing your excellent review with other readers! Reply

  • jacky
    December 31, 2017

    super ton gateau je l’ai essuyé trés bon je suis cuisinier a la retraite merci pour tes recette !!! Reply

    • Natasha
      natashaskitchen
      January 1, 2018

      What a wonderful adventure to have been a cook! Thank you for writing in 🙂 Reply

  • Gaby
    December 30, 2017

    Could I do this in a bundt pan? Reply

    • Natasha
      natashaskitchen
      December 30, 2017

      Hi Gaby, I haven’t tried this cake in a bundt cake form so I’m not sure how it would rise; if it would be flat or if it would be rounded on the bottom. If you experiment, let me know how it goes and be sure to line the pan so it comes out easier. Keep in mind this cake has no oil or butter in it so you have to scrape it away from the pan for it to release from the pan. Reply

  • Leah
    December 26, 2017

    Hi, can I use a loaf pan instead? I love your videos and you are so cheerful when you are showing your recipes! Reply

    • Natasha
      natashaskitchen
      December 26, 2017

      Hi Leah, I haven’t tested this in a loaf pan but I think it would overwhelm a standard loaf pan. Reply

  • Eva
    December 10, 2017

    Just made this but with canned peaches instead. Baked for 25min 😍♥️ greetings from Bulgaria! 🇧🇬 Reply

    • Natasha's Kitchen
      December 11, 2017

      Yum, that sounds delicious! Thanks for sharing Eva! Reply

  • Anna
    December 9, 2017

    I’ve made this several times in the past month. I used an 8″springform pan as that’s what I have, it turned out beautifully, went right to the rim, no overflow, and baked high and light. This is my favorite cake to bake now. Am making it again tonight and again later in the week for a friends’ birthday. Thank you for sharing. I love this cake. Reply

    • Natasha
      natashaskitchen
      December 9, 2017

      YAY!! I’m so happy to hear that! Thank you for sharing 🙂 Reply

  • Emiliya
    November 12, 2017

    First time making this. Turned out really good with perfect texture. The recipe is simple and easy. Over all impressed😃. Reply

    • Natasha's Kitchen
      November 13, 2017

      I’m happy to hear how much you enjoy the recipe Emiliya! Thanks for sharing your great review! 🙂 Reply

  • Kathy Graham
    November 9, 2017

    I have this cake in the oven right now. It’s been in about 30 min. And it’s getting very dark. Is this okay? It’s really going to be dark in another 30 min. I threw,a piece of foil overy top. Reply

    • Natasha
      natashaskitchen
      November 9, 2017

      Hi Kathy, it should not be getting dark after only 30 minutes. Are you using a regular conventional (not convection) oven? Reply

  • Katya B.
    October 29, 2017

    Natasha! Вкусно! I made this for afternoon church today and more than half of the cake was gone! Thanks for the recipe! Reply

    • Natasha
      natashaskitchen
      October 30, 2017

      I’m so happy you loved it!! Thank you for the amazing review! 🙂 Reply

  • Yuliya
    October 3, 2017

    Hi Natasha. Can I use golden delicious apples instead of grany smith? Reply

    • Natasha
      natashaskitchen
      October 3, 2017

      Hi Yuliya, yes that should still work if you prefer those. The cake will be slightly sweeter with a sweeter apple, but still great 🙂 Reply

  • Maria
    September 10, 2017

    Excellent recipe, Natasha. I have made the European sponge cake and divided the batter in two, as you show on your video. One half I have baked it just plain and into the other half I have whisked in the apple cubes. The result: a tender sponge cake offering different filling options and a spongy tasty Sharlotka cake. All at home ready to taste them both!
    Thank you for sharing your recipes. Reply

    • Natasha's Kitchen
      September 10, 2017

      My pleasure Maria! I’m glad you love this recipe! Thanks for sharing your fantastic review! Reply

  • venezia kaga
    September 8, 2017

    9″ is almost 23 cenemeters. can i make it with 24″ ? Reply

    • Natasha
      natashaskitchen
      September 8, 2017

      Hi Venezia, do you mean 24 cm? I think that should work. The cake would be just slightly shorter and might bake a few minutes faster. Reply

  • Laura
    July 18, 2017

    Hello Natasha,
    I tried this recipe today with the same measures and the same springform pan but mine went completely over the top of the pan and went down in my oven… Do you know why ?
    It is still nice and looking good but I lost quite a lot of the batter…
    Thank you for all your recipes !
    Hello from the Netherlands 🙂 Reply

    • Natasha
      natashaskitchen
      July 18, 2017

      Hi Laura, I wonder if you maybe used a shallower 9″ springform pan? The standard 9″ springform pan in the US has approximately 3″ tall walls. Reply

  • Yasmine sheybani
    June 29, 2017

    Dear Natasha I love your cooking recipes.It’s very refreshing and healthy. Reply

    • Natasha's Kitchen
      June 30, 2017

      Thank you so much Yasmine! I’m happy to hear you love them! Reply

  • Stefani
    May 20, 2017

    Natasha! I am so grateful for your website. Tonight I made a meal with salmon and your recipes for baby red potatoes, cucumber tomato salad, and this cake for my Ukrainian in laws and they loved every bit of it. They even said the cake reminded them of their childhood! Very easy and tasty recipe! Thanks! Reply

    • Natasha's Kitchen
      May 22, 2017

      WOW! That’s so nice to hear Stefani! Thanks for sharing your wonderful review 🙂 Reply

  • Heather
    May 18, 2017

    I made this for my husband- born and raised in St. Petersburg. He says it just like his mom used to make! Yeah!!! Reply

    • Natasha's Kitchen
      May 18, 2017

      YAY! I’m happy to hear that Heather! Thanks for sharing 🙂 Reply

  • Olga S.
    May 4, 2017

    My mom showed me how to make the same exact cake and I’ve made it a lot of times already. It’s really easy to make and is one of my top 5 favorite cakes. I never can get enough of it! Reply

    • Natasha's Kitchen
      May 4, 2017

      It is a fav! I’m happy we agree Olga! 🙂 Reply

  • Maria
    April 10, 2017

    Hi Natasha.Im making one right now,can’t wait to try it:) Thank you. Reply

    • Natasha's Kitchen
      April 10, 2017

      Hello there! Please let me know what you think of the recipe! Reply

  • Vicki
    April 10, 2017

    Hi Natasha I’m making one right now with my little helper my 6 year old daughter ❤️ I’m super excited thanks for easy recipe Reply

    • Natasha
      natashaskitchen
      April 10, 2017

      What a sweet scene!! Thank you for sharing that with me 🙂 Reply

  • Hunnybunwales
    March 31, 2017

    So nice to see an American doing recipes that don’t consist of cake mixes, pudding mixes etc. A) because we can’t get them in the UK and B) It’s not really baking x Reply

    • Natasha's Kitchen
      March 31, 2017

      Thank you so much! Baking from scratch is always better! 🙂 Reply

  • Lizette
    March 15, 2017

    привет!
    Congratulations for your sooo good recipes.I loved all!
    All the best to you and your nice and beloved Family! Reply

    • Natasha's Kitchen
      March 15, 2017

      Thank you Lizette! I’m happy to hear that you enjoy my recipes! Reply

  • Masha
    February 2, 2017

    Hi, can I make it with regular organic red apples? Reply

    • Natasha
      natashaskitchen
      February 2, 2017

      Hi Masha, I really prefer tart green apples for this because it gives a nice contrast to the sweetness. It will still work, but I do think green apples are best 🙂 Reply

      • Elena
        May 10, 2017

        Hi girls! Try to add to this mix 50-80 g of margarine or butter (not melted, just cut into pieces). It will be more juicy. In the original recipe of russian apple pie you shouldn’t peel apples and proportion is even easier: 3 eggs, 1 cup sugar, 1 cup flour, baking soda (1/4 tea spoon). You may add not full tea spoon of cinnamon.

        And it’s wonderful to serve a piece of hot pie with ice-cream ball on the top! Reply

        • Natasha's Kitchen
          May 10, 2017

          Thanks for the tip Elena! Reply

  • Milana
    January 24, 2017

    I tried this cake and it turned out so yummy. My son and I finished it in one day. I love how simple it is to make. Thank you so much for this recipe, Natasha! Reply

    • Natasha's Kitchen
      January 25, 2017

      You’re welcome Milana! I am glad your family enjoyed it! Reply

  • Kris Drobocky
    January 11, 2017

    Love this recipe! I made it for my husband and I tonight. I like cake, he likes apple pie, so this is a fantastic compromise. I reduced the sugar a bit and split the flour with 1/2 unbleached all purpose and 1/2 whole wheat, then upped the baking powder to deal with the heavier wheat. It turned out perfectly!

    Also, I’m Ukrainian and could not be happier to find a modern twist and resource for a lot of the recipes I grew up with. The Ukrainian cookbook I have from my parents wedding in 1968 could have stood an update… LOL Thanks for all you do! Reply

    • Natasha's Kitchen
      January 12, 2017

      LOL! Thank you so much Kris. Thank you for sharing such a wonderful review!!:) Reply

  • Nadia
    December 1, 2016

    Great recipe!
    Just made it and it’s the best it has ever tasted. Thank you! Reply

    • Natasha
      natashaskitchen
      December 1, 2016

      Hi Nadia, that is quite a compliment! 🙂 Thank you so much!! Reply

  • Alla
    November 21, 2016

    Hi Natasha,

    Would a regular white unbleached flour work for this recipe?

    Thank you! Reply

    • Natasha
      natashaskitchen
      November 21, 2016

      Alla, yes it will work 😀. Reply

    • Natasha
      natashaskitchen
      November 21, 2016

      Yes, that will work fine 🙂 Reply

  • Thara
    November 20, 2016

    This looks amazing and I like that it has not butter. I can’t wait to try it. Reply

    • Natasha
      natashaskitchen
      November 20, 2016

      I would love to hear how it turns out 😬. Reply

  • Dave
    October 31, 2016

    Wow! This came out great! Really light and delicious. I only had 5 eggs so used them and still came out great. Definitely make again. Reply

    • Natasha
      natashaskitchen
      November 1, 2016

      That’s so great Dave! It sounds like you have a new favorite! 😀 Reply

  • Vika
    October 22, 2016

    Hi
    Can this be made a day ahead and stored in air tight container ? Reply

    • Natasha
      natashaskitchen
      October 22, 2016

      Hi Vika, yes that would be fine 🙂 Reply

  • Rosa
    October 19, 2016

    Do you know of a gluten free version? Reply

    • Natasha
      natashaskitchen
      October 19, 2016

      Hi Rosa, you could use a gluten free baking flour or baking mix to create this cake. I’ve had readers report good results with using a gluten free flour to make this cake base. Reply

  • Anyuta
    October 11, 2016

    This is an amazing recipe 👍🏼👍🏼👍🏼👍🏼 turned out perfect! Thank you so much Natasha 🙂 Reply

    • Natasha
      natashaskitchen
      October 12, 2016

      I’m so happy you enjoyed it! 🙂 Reply

  • Erika
    October 11, 2016

    Hi Natasha,

    Do I have to use a springfoam pan for this recipe or can I use any 9″ round pan?

    Thank you Reply

    • Natasha
      natashaskitchen
      October 11, 2016

      Hi Erika, most regular 9″ cake pans don’t have tall enough walls, which is why I recommend a 9″ springform. If you have a cake pan with tall walls (3″), that should work fine. Reply

      • Erika
        October 12, 2016

        Thank you Natasha! Reply

  • Anna
    October 11, 2016

    It came out quite dry as i think should be doubled amount of apples.
    Other than that its very easy recipe! Thank you x Reply

    • Natasha
      natashaskitchen
      October 11, 2016

      Hi Anna, this cake is not normally a very moist cake and be careful not to add to many apples or it may not bake properly and doubling the apples can weigh down the delicate sponge cake and affect how well it rises. Reply

  • Faye
    October 7, 2016

    Hi Natasha, I don’t own a 9″ spring form pan, I only have a deep 8″ spring form pan. I know this recipe has been throughly tested using your dimensions but is there any way I could bake this cake in the tin I have?
    If not, I’ll definalty invest in one, I want to try this cake! : ) Reply

    • Natasha
      natashaskitchen
      October 7, 2016

      Hi Faye, true, I haven’t tested it in an 8″ springform but I think it may work. I just hope it doesn’t overflow the pan! You should leave at least 1/2″ from the top to give it some room to rise. If you test it in an 8″ pan, let me know how it goes! 🙂 Also, since the cake might be taller in an 8″ pan, you may need to bake 5 to 10 minutes longer. Reply

  • Inna
    September 28, 2016

    Super delicious!!! So easy to make!!! Thank you so much for the recipe Natasha!❤️❤️❤️ Reply

    • Natasha
      natashaskitchen
      September 29, 2016

      I’m so happy you liked it! Thanks for the great review! 🙂 Reply

  • Alina
    September 24, 2016

    Can I use Apple jam instead? Reply

    • Natasha
      natashaskitchen
      September 24, 2016

      Do you mean instead of the apples? I’m not sure how that would change the cake overall and if it would rise properly. Without testing it that way, I really can’t recommend it. Reply

  • Lee R
    September 24, 2016

    can this be frozen? Reply

    • Natasha
      natashaskitchen
      September 24, 2016

      Hi Lee, I haven’t tried freezing it, but I think it would work 🙂 Reply

  • Carole
    September 3, 2016

    Natasha,
    I was very disappointed my cake came out dry . It looked so lovely just Iike yours I was so proud of it . Do you pour a sauce over it . Reply

    • Natasha
      natashaskitchen
      September 3, 2016

      Hi Carole, Did you use the same amount of apple? It normally doesn’t need a syrup or sauce. Also, did you bake for the same amount of time in a conventional oven (not convection)? I wonder if it may have gotten over-baked somehow if it was dry. Reply

  • Kiran
    August 31, 2016

    Hi Natasha, there is no butter or oil in the recipe. Is it ok to bake the cake without butter or oil?? Reply

    • Natasha
      natashaskitchen
      August 31, 2016

      Kiran, Sharlotka turns out great without either one. Just make sure that your Springform Pan is generously buttered. Reply

  • Marina
    August 5, 2016

    Hi Natasha,
    Is this recipe for one cake or 2? In your video, I see you using 6 eggs, but you end up with 2 cakes. Thanks! Reply

    • Natasha
      natashaskitchen
      August 6, 2016

      Hi Marina, I don’t have a video on this recipe. Are you referring to just my basic sponge cake where I use 6 eggs and divide it into to 2 cake pans. Reply

  • Jennie
    July 28, 2016

    Thanks for the video on making a sponge. very helpful. Would you store leftovers of the sharlotka in the fridge or room temp? Thanks! Reply

    • Natasha
      natashaskitchen
      July 28, 2016

      Jennie, I would store leftovers in the fridge 😀. Reply

  • Z-S
    June 23, 2016

    Hello Natasha,

    This Sharlotka is one of my favorite tea cakes. I guess I am baking this cake once a month for sure (if not sometimes twice a month). Since, I like more apples, I always add 3 apples instead of 2.

    So recently, I bought peaches. And I knew if I will not use them ASAP, I would need to throw them away. I was so disappointing to throw food away; as a result, I decided to bake your Sharlotka, but instead of apples, I substituted with 4 or 5 peaches (don’t remember). OH cake ended up very good. One thing, baking is much faster. It only baked for like 30-35 min instead of 50 min. Reply

    • Natasha
      natashaskitchen
      June 23, 2016

      I love your idea of using peaches instead. Thank you for sharing that it works well with biskvit! If you love peaches, you might also give this easy peach cake a try. The crumb is so soft and nice 🙂 Reply

      • ZS
        June 23, 2016

        wow, I even didn’t know about it. Thank you. Recipe looks easy and similar to England Buscvit (from The Great British Bake off Challenge) … Thanks, definitely, I will try it…
        I used previously similar recipe (dough only) for cakes or cake rolls. Ended up delicious. Reply

  • Janet Marzan
    June 13, 2016

    I made this again for a bbq dinner this weekend..it was gobbled up with nice espresso’s and cappuccino’s! 1 piece left to bring home for my Mom. The 1st time I attempted this, the middle didn’t cook through and all the apples fell to the bottom. This time, I turned down my oven to just over 325, beat the eggs in the larger bowl to allow more air to infuse through, remembered to dust the apples with flour and baked it longer. It turned out just like your picture! What a nice light recipe for summer. I’m going to try adding cranberries and lemon rind next time. Janet Reply

    • Natasha
      natashaskitchen
      June 14, 2016

      I love you ideas of adding cranberries and lemon rind! Thanks for sharing 🙂 Reply

    • Halimah
      August 10, 2016

      I have added lemon zest to this wonderful cake on numerous occasions with great success. Janet, I never would have thought to add cranberries. Please share how it turns out with berries added. Reply

  • Alice
    June 2, 2016

    I just made this and it turned out perfect and it looked just like yours. Baked it at 350 for 55 minutes instead of 340 degrees because I am using a shiny pan which can stand a slightly higher temperature because it does not brown as fast as a dark pan. I agree with other comments about not having enough flavour. It is basically a plain sponge cake with apples. I added 1/4 tsp mace and wished I added more, as well as 1 tsp vanilla. I can imagine this cake split in half and filled with vanilla pastry cream and thoroughly covered with whipped cream. That will certainly kick it up a notch. Reply

    • Natasha
      natashaskitchen
      June 2, 2016

      Your suggestion with a pastry cream sounds good and fancy. Reply

  • Lina
    May 14, 2016

    Hi Natasha, I haven’t eaten the cake yet. But I baked it at 350 and it was still raw in the center after an hour. Maybe too many apples? One pound is more than two apples and that’s what I put in the cake… One pound. I left it in the oven an additional ten minutes. Will let you know how it turns out after I cut it for company. Thanks. Reply

    • Natasha
      natashaskitchen
      May 14, 2016

      Hi Lina, I weighed the two apples before removing the peels and cores. Did you weigh yours after? Also, the size of the apples will affect how many you need to add. I think keeping it in another 10 minutes was smart. I hope you love it! 🙂 Reply

  • Halimah
    May 4, 2016

    Hi Natasha,

    I have made another one cake today and had a rquest from my sister in law to make a diabetic version. I can substitute stevia for sugar but not sure what to do to make up the volume as stevia is only 1 tablespoon compared to 1 cup of sugar. Could i use home made apple sauce? Bot sure at what stage to add this. could i fold in egg beaten egg whites to try to give more volume? I would be very grateful for any suggestions you could give me on this.
    Thanks in advance,
    Halimah. Reply

    • Natasha
      natashaskitchen
      May 4, 2016

      Hi Halimah, that is a really tough question because it is difficult to give advice on something I have never tested and since baking is so much of a science, I hesitate to make recommendations on it. I would not add applesauce to this cake – the liquid in the applesauce will very likely deflate the batter. This batter relies on the volume of the eggs to rise and folding in beaten egg whites may not work because the overall texture of the cake would be too light and the apples would sink to the bottom. If you experiment with the stevia substitution, let me know how it goes. Reply

  • Luba
    April 29, 2016

    Today I was trying this recipe for the first time. It took a long time to get the egg/sugar mixture to be thick. After baking the middle of the cake fell in a little. Any comments/reason/tips ? Reply

    • Natasha
      natashaskitchen
      April 29, 2016

      Hi Luba, were your eggs at room temperature and how long did you beat them on high speed? Also, did you use the recommended amount of apples? Reply

  • Halimah
    April 25, 2016

    Hi Natasha,

    I stumbled upon you blog two weeks ago when searching for different Apple cake recipes. Thank you for sharing Sharlotka with us. Ten cakes later I have to say this is a family favorite. As soon as the last slice is eaten my husband is asking me to make another.
    I have made a few of your recipes, but keep coming back to this one. I look forward to reading your blog and trying more of your wonderful creations.
    Halimah Reply

    • Natasha
      natashaskitchen
      April 25, 2016

      Halimah, thank you for such a wonderful review 😀. After reading your comment, I’m itching to make Sharlotka this week 😁. Reply

  • Techno
    April 13, 2016

    Natasha, I made this cake the other day and the bottom of it came out like a custard, it was awful. I think it was because I didn’t mix the eggs and sugar together good enough. Would that’ve been the cause? Reply

    • Natasha
      natashaskitchen
      April 13, 2016

      That could be but it is more likely that you needed to beat the eggs and sugar longer. The cake relies on the volume of the eggs to rise so it is vitally important to beat them together long enough. Also, you don’t want to overmix once the flour and apples are in or it will deflate the batter. I sure hope that helps for next time! Reply

  • Anastassiya
    April 4, 2016

    Hi, Natasha!
    I would like to thank you for this wonderful website of yours and you have many great recipes which I am definitely going to try!

    Also, I would like to thank you for the recipe of this sharlotka in particular! I have been using this recipe for a year now, I would cook it for my guests, relatives, friends, etc and every time people would love it! Thank you! Reply

    • Natasha
      natashaskitchen
      April 4, 2016

      Thank you so much for your thoughtful comment. It really means alot to me! I’m so happy to hear the sharlotka has become a favorite of yours. That’s awesome! 🙂 Reply

  • Joanie Wharff
    February 23, 2016

    This looks so Yummy! The only thing I could add would be maybe some cinnamon, cardamom ?…they both are great on any kind of Apple cake. Now, I can’t wait to make it‼️ Reply

    • Natasha
      natashaskitchen
      February 23, 2016

      Those do sound nice! Let me know what you think if you use those 🙂 Reply

  • Nancy Peel
    January 8, 2016

    Hi, I made the Russian Apple Sharlotka and it turned out just beautiful. This is a great recipe. Reply

    • Natasha
      natashaskitchen
      January 8, 2016

      Nancy, thank you for such a nice review, I’m so glad you liked it 😀. Reply

  • Nadia
    January 3, 2016

    Made it for my Pinocle group. Couldn’t believe how easy it was to make, came out moist, delicious with coffe or tea. Will definitely make it again. Reply

    • Natasha
      natashaskitchen
      January 4, 2016

      I’m so happy you loved it :). Thanks for sharing that with me! Reply

  • Victoria
    December 8, 2015

    Hi Natasha, thank you for yet another thoroughly nostalgic recipe:) I made this бисквит today, the texture was perfect, I am having just a little bit of issue with the flavor. I am missing something in the flavor, perhaps a dash of saffron and some citrus zest, – it tastes just a little less flavorful than I remember, and I am missing the aroma. It is not sugar, it is plenty sweet. I threw in a handful of sweetened cranberries btw, this did not affect the texture. Reply

    • Natasha
      natashaskitchen
      December 8, 2015

      I haven’t tried adding zest, but if you test it out let me know. I love the idea of adding cranberries! What kind of apples did you use? Reply

      • Victoria
        December 9, 2015

        Hi Natasha, thank you for replying:)

        I used giant Granny Smith apples, and I love the tartness of them.

        I am going to try again tonight:) I am thinking just a touch of vanilla and a couple of spoons of lemon zest. I will let you know how it turns out. Reply

  • Rycia(rita)
    November 17, 2015

    Can u use any apples other than granny smith? Reply

    • Natasha
      natashaskitchen
      November 17, 2015

      Any apple that is more tart/crisp will work 🙂 Reply

  • November 8, 2015

    Natasha, I just want to say this recipe was perfect and so easy to make. So far, all the recipes I’ve tried from your blog have come out perfectly! My mom actually watched me make this cake from start to finish because her recipe didn’t work as good and now she’s hooked too! I had to make 2 of these (one after the other) it was such a hit in our house. I have a question: would it work in a bundt cake form? Reply

    • Natasha
      natashaskitchen
      November 9, 2015

      I’m so happy you and you mom enjoyed it!! Thank you for sharing your awesome review – it’s so encouraging! :). I haven’t tried this cake in a bundt cake form so I’m not sure how it would rise; if it would be flat or if it would be rounded on the bottom. If you experiment, let me know how it goes. Reply

  • Natasha
    October 3, 2015

    Can you add blueberries to this pirog as well? I know that sharlotka is with apples, but would love a recipe of pirog in which I can incorporate blueberries as well. Reply

    • Natasha
      October 3, 2015

      By the way, I made this sharlotka with my two kiddos and it turned out so good! It’s perfect! Not too many ingredients and it tasted amazing! Even my mother approved, which is quite rare😂 Reply

      • Natasha
        natashaskitchen
        October 3, 2015

        That is quite a compliment! Thank you so much for sharing that with me 🙂 Reply

    • Natasha
      natashaskitchen
      October 3, 2015

      to be honest, I haven’t tried it so I’m not sure how it will affect the texture of the cake since blueberries tend to let off more juice than apples. If you experiment, do let me know how it works out 🙂 Reply

  • Kim
    September 27, 2015

    My oven won’t find 340 degrees so I’m trying it at 350 degrees for less baking time. Hoping that works. Reply

    • Natasha
      natashaskitchen
      September 27, 2015

      That should work fine :). I hope you love it! Reply

  • Markedbywonder
    September 27, 2015

    Hi Natasha,
    I must say I love your website, the recipes with the pictures and your beautiful family. God bless you and keep doing it! It’s totally worth it. You are and example for many and a good one too:)
    You should try apple dapple cake with roasted walnuts and the brown sugar glaze. You might be surprised how good this cake is and who knows maybe later on share it with your friends;)
    I do have a recipe that i can give it to you upon request, but there are also plenty versions on internet:) Reply

    • Natasha
      natashaskitchen
      September 27, 2015

      I’d love to try your version! Thank you so much for the offer and for your sweet and encouraging comment! 🙂 My email is: natashaskitchen @ yahoo.com (no spaces). Thanks again! Reply

  • Kelley
    September 22, 2015

    The photo is beautiful, but none of my family really liked the actual cake. The common comment was it tasted “eggy.” Reply

    • Natasha
      natashaskitchen
      September 22, 2015

      Oh no! I’m sorry to hear that. The two common reasons why it might have tasted eggy is possibly under-beating the eggs – did your cake look the same or was it flatter? Also, if you let this cool in a drafty spot – for some reason outdoor air and these sponge cakes don’t mingle well – I have no idea why and maybe it’s my sensitive nose, but that does seem to be the case. Reply

  • Luda
    September 15, 2015

    just made this following your recipe. It’s really good! Soft and fluffy, not too moist or too dry. Love the aroma! With the apple season coming up, this sharlotka will be made a lot, I suspect 😉 Reply

    • Natasha
      natashaskitchen
      September 16, 2015

      Thank you for the great review and for the idea of what to make this weekend :). Reply

  • Yana P
    August 24, 2015

    This was yummy! But most of my apples sank to the bottom of the pan 🙁 anything I can do about that? The top was biskvit heavy and lacking apples therefore wasn’t moist, however the bottom potion was delicious 🙂 Reply

    • Natasha
      natashaskitchen
      August 24, 2015

      You might slice the apples a little thinner and see if that helps. Most of my apples were in the bottom half of the cake. Did yours look the same way (see second picture from the top)? Reply

      • Donna
        September 20, 2015

        If you toss the apples first in flour then add to the batter they will be better distributed throughout. I do that whenever I add fruit (even dried fruit) to recipes to prevent them from sinking. Excellent recipe! Reply

        • Natasha
          natashaskitchen
          September 20, 2015

          Thank you for sharing your tip!! 🙂 Reply

  • Yuri Komissarov
    July 4, 2015

    I finally have a recipe to make for my family during the holidays. I’m actually making it right now. I love it, and so do they! Reply

    • Natasha
      natashaskitchen
      July 4, 2015

      Yuri, thank you for the great review and I’m happy to hear that everyone loves this recipe :D. Reply

  • April 1, 2015

    Great recipe! I added 1 tsp. vanilla-sugar powder to the batter, next time I’ll add some lemon or orange zest. I also dredge apples in 1 tbsp. flour + 1 tsp. ground cinnamon. I poured half of the batter in the pan, folded diced apples with the rest of the batter, sprinkled the top with 1 tbsp. brown sugar, baked 1 hour. The cake disappeared in a flash, I didn’t even get a chance to take any pictures! 🙂 Well done Vadim! Next time I’ll experiment and will grate apples, I guess this way they won’t sink. Hope it works, I’ll let you know! 🙂 Reply

    • Natasha
      natashaskitchen
      April 1, 2015

      Thank you for the great review and great job on improvising. I also had a chance to check out your blog. 🙂 Reply

      • April 2, 2015

        Thanks Natasha! It’s actually my husband’s/our blog. It doesn’t produce any profit (we decided to keep it that way), it’s simply our way of reaching out to a larger Slavic community around the world. Reply

        • Natasha
          natashaskitchen
          April 2, 2015

          That’s wonderful! Keep up the great work 🙂 Reply

  • Shannon
    March 11, 2015

    I can’t wait to try this recipe!
    I don’t bake much so I’m just wondering what the advantage is to having the eggs at room temp?
    Does this make a big difference?? Reply

    • Natasha
      natashaskitchen
      March 12, 2015

      It doesn’t make a big difference, you might just beat the eggs 2 minutes longer. They whip up better when they are at room temp. A quick way to get them to room temp is to put the cold eggs in luke warm water for 15 minutes. Easy peasy 🙂 Reply

  • Tatiana
    February 2, 2015

    Hello there! Let me start by saying “I love your website!!!” ) I’ve tried out quite a few of your recepies and they all turned out awesome and became my absolute favorites! Your blog is the first one I check when looking for something new to cook. Thank you so much for doing it, for taking your time, and many thanks to your family for their input! Now, about шарлотка, I got this recepie from my mom and that’s the only one I’d use to make sharlotka (just love saying that name out loud – reminds me of my childhood)), I hope if you ever used this recepie you wouldn’t be disappointed:
    4 large eggs; 1 cup granulated sugar; 1 cup flour; 1 tsp vanilla; pinch of baking soda (on the tip of the knife – на кончике ножа); 1 tbs vinegar; 4 Granny Smith apples; cinnamon; plain bread crumbs; sunflower oil. Beat eggs with sugar on medium/high, then beat in the flour and the vanilla. Then put that pinch of baking soda into a tablespoon and add the vinegar, while it’s bubbling fold it into the batter (careful not to overdo it). In the mean time in a pie pan (ribbed or smooth) add about 2 tbs of oil (I really judge by the eye, just enough to cover the bottom and the sides), while rolling the oil around in the pan to cover it sprinkle it with bread crumbs, just to make an even thin coat on the bottom and the sides. Then put half of the chopped apples on the bottom of the pan, sprinkle with cinnamon and cover with about half (or 3/4) of the batter, then scatter the rest of the apples on top, pour the rest of the batter trying to cover all the apples, sprinkle with more cinnamon and bake at 360′ for about 45 min, checking with a toothpick for readiness). I let it sit for about 5 mins, then flip it out on one plate and flip back on another, so that the top stays on top (if that makes sense :)) and then enjoy with a cup of tea (or a scoop of vanilla ice cream and some whip cream). Reply

    • Natasha
      natashaskitchen
      February 2, 2015

      Hi Tatiana! thank you so much for sharing that with me. I’m printing it right now :). I can’t wait to try it and my husband loves sharlotka cake so I think he’ll get excited about your recipe also :). Do you use a regular pie plate, deep dish pie plalte, or is it more of a springform pan with taller walls? Do you happen to know the dimensions of your pan? Your cake sure sounds delicious. Thanks again for thinking of me and sharing it! Reply

      • Tatiana
        February 4, 2015

        I use a regular 10 x 1 3/4 pie pan, my Mom back home uses a regular round cast iron frying pan 🙂 Also, if you don’t like it too moist, you can use less apples (like 3 medium ones). I hope that if you do end up trying this you and yours will enjoy it as much as we do! And I’m trying yours (or should I say ‘Vadim’s’ :)) tonight! Thank you again for all your amazing recipes!!! Reply

        • Natasha
          natashaskitchen
          February 4, 2015

          Thank you so much Tatiana! Yeah, Vadim gets all the credit. He was so persistent even when I was ready to throw in the towel. We’re excited to try your version too! 🙂 Reply

  • tanya
    January 15, 2015

    Hi! I have a very similar recipe, but I add about a cup of sour cream to my batter. It turns out super moist!!! You should give it a try 🙂 Reply

    • Natasha
      natashaskitchen
      January 15, 2015

      Thanks for the tip Tanya and I will be trying it, plus I have all the ingredients at home :). Reply

  • January 3, 2015

    Natasha/Vadim, this cakes looks amazing. I love anything apple; it makes me feel healthy, lol. Thanks for posting. It reminds me of a similar cake I had in Europe. I am racking my brain trying to remember where. I will give this is a try. Reply

    • Natasha
      natashaskitchen
      January 3, 2015

      You are welcome Analida, don’t you just love when certain recipes bring back sweet memories :D. Reply

  • Anna
    December 31, 2014

    It’s in the oven right now! I’m making it for New Years because I
    Love easy cakes;) can’t wait to try it:)) Reply

    • Natasha
      natashaskitchen
      January 1, 2015

      Thats’s what I love about this cake – simple, fast and delicious :). Happy New Year! Reply

  • joice
    December 23, 2014

    Thank you for this simple recipe. Reply

  • Britt
    December 23, 2014

    A lot of other Sharlotka recipes call for more apples. Do you think adding an extra apple to this recipe would cause any problems? My family loves apples and I’d love to add more. Thanks! Reply

    • Natasha
      natashaskitchen
      December 23, 2014

      You could but they tend to sink to the bottom and make the cake more moist; which is not a bad thing, but the texture isn’t quite as nice. Reply

  • olga
    December 16, 2014

    Natasha, I LOVE the fact that you put the favorite items at the bottom of the post. Awesome idea. Sometimes im like… i wonder where she got that or what brand that is…. you should do this for every post please!!!!!!!
    olga

    ps love that cake platter in that color! Reply

    • Natasha
      natashaskitchen
      December 16, 2014

      Thank you Olga! I’m so glad you like it! I love getting that kind of feedback and I sure appreciate that you took a moment to let me know :). You’re awesome! We’re working on it. We are adding that to recipes going forward and we’ll work on the existing ones over time 🙂 Reply

  • Azal
    December 10, 2014

    Thank you for the recipe. Just finished eating a piece and it was delicious. Reply

    • Natasha
      natashaskitchen
      December 10, 2014

      You are so welcome! Thank you so much for the great review 🙂 Reply

  • Alla
    December 10, 2014

    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. Reply

    • Natasha
      natashaskitchen
      December 10, 2014

      I’d love to see a picture of it if you posted it somewhere. I’ll be using a bundt pan next time! Thanks for the tip 🙂 Reply

      • Alla
        December 13, 2014

        Made it again today. My family loves this cake! I didn’t post the pictures anywhere, but i can email them to you if you provide your email. Again, thank you so much for taking the time to test and post this recipe . Reply

        • Natasha
          natashaskitchen
          December 13, 2014

          How wonderful! I’m so happy you enjoyed the cake. My husband baked it tonight too and he’s actually enjoying it right now with a cup of tea :). I’d love to see the photos; email me anytime; natasha@natashaskitchen . com (no spaces) Reply

  • December 9, 2014

    Wow sharlotka definitely takes me back to my Russian heritage, my Babusia would always make this cake for afternoon tea. Definitely inspired to make the recipe now… it has brought back many nostalgic memories! Reply

    • Natasha
      natashaskitchen
      December 9, 2014

      I love stories like that :D. We all build so many great memories around the food we eat. Thank you for sharing that with me. Reply

  • December 7, 2014

    I have a weakness for any and all apple desserts – this cake looks perfect! Reply

    • Natasha
      natashaskitchen
      December 7, 2014

      Thank you so much Laura 🙂 Reply

  • olga
    December 7, 2014

    I’m not fimilar with this cake. But isn’t it like a bisquick cake with the apples? Makes me feel like cream is missing. Lol Reply

    • Natasha
      natashaskitchen
      December 7, 2014

      It is basically biskvit with apples. A little dusting of powdered sugar is all you need; really!! It’s healthier than a typical cake but still tastes like a major treat 🙂 Reply

  • Viktoriya
    December 6, 2014

    Hey, Natash.
    I wanted to ask you if you could post a jello waffle and chocholate roll. I hope you know what I am talking about. I ate it several times at parties. Looks very attractive and definitely delish…
    Appreciate your time and effort) Reply

    • Natasha
      natashaskitchen
      December 6, 2014

      I don’t think I’ve ever seen what you’re talking about. If you could send a picture of it, that would be really helpful. My email (without spaces or parenthesis): natashaskitchen (@) yahoo.com. Reply

  • Maria
    December 6, 2014

    I was used to make Sharlotka a lot. It’s easy. But the proportions I remember are closer to the recipe on SmittenKitchen. IMO, it should be more apples (4-6) and less eggs (3-4). We always ate it as is, without any sugar powder or cream. Classic Russian nostalgy Reply

    • Natasha
      natashaskitchen
      December 6, 2014

      I’ve tried that way but the moisture from the apples made the small amount of cake too dense, but to each his own I guess :). I agree Sharlotka is really easy but finding the right combo was not an easy feat ;). Reply

  • December 6, 2014

    Congratulations to Vadim and you for this delicious recipe I love apple cakes Greetings from Uruguay Reply

    • Natasha
      natashaskitchen
      December 6, 2014

      Thank you Mirta :). Wow! All the way from Uruguay? That’s so exciting how food brings us all together. Hello from Idaho! Reply

  • Galina
    December 5, 2014

    Just baked this Cake, it turned out perfect. Thank you for the recipe! Reply

    • Natasha
      natashaskitchen
      December 5, 2014

      I’m so happy you liked it! Thank you for the great review 🙂 Reply

  • December 5, 2014

    Every Russian site should have sharlotka recipe! I should post mine too. Did you know that one of the top food sites, SmittenKitchen.com has her own sharlotka recipe too? Here is the link: http://smittenkitchen.com/blog/2012/01/apple-sharlotka/ Reply

    • Natasha
      natashaskitchen
      December 5, 2014

      I haven’t tried her recipe but her picture is stunning! That’s part of why my hubby was so stubborn about developing a sharlotka and wouldn’t quit. He really wanted us to have a sharlotka recipe. 🙂 Reply

  • Paramitha Nasimova
    December 4, 2014

    Woww! Finally a sharlotka recipe with apples not sinking to the bottom! Must try this recipe. Thank you for the recipe! Reply

    • Natasha
      natashaskitchen
      December 4, 2014

      That was another issue with one of the experiments! 🙂 I hope you love this :). Im so happy my husband was persistent 🙂 Reply

  • Ok. I have to share this with you…. I hear my girls in the kitchen baking something. Later I see this apple cake on a platter. I didn’t pay much attention, cause they always bake things. I went to check some blogs what they posted today. And… I see the apple cake on your blog. I ask my 16 year old (oldest daughter) is it where you got it from. They started laughing…. and said…. yeah! So I shared a picture of it on your fb timeline. Check it out! She just added cream to look prettier… she said 😉 Reply

    • Natasha
      natashaskitchen
      December 4, 2014

      That is so sweet! I love it! Thank you so much for sharing that with me. How sweet is that! 🙂 Reply

  • Ekaterina
    December 4, 2014

    I have waited for years for this recipe. Whenever I would make charlotka it would always turn out just like you said, I have just thrown in the towel. So thanks Vadim for having more patience 🙂 Reply

    • Natasha
      natashaskitchen
      December 4, 2014

      I was totally ready to quit too. It’s a little discouraging to try 5 rounds and not get excited about a recipe! 🙂 I’ll make sure Vadim reads your comment 🙂 Reply

  • Rosa
    December 4, 2014

    Hi Natasha,

    In your trials and tribulations of creating the perfect sharlotka, did you try using cake flour instead of all purpose flour? I’m curious as to how that would turn out. Might try it out myself. Reply

    • Natasha
      natashaskitchen
      December 4, 2014

      So true! Even though it’s supposed to be a simple recipe! 🙂 We only used all-purpose flour with this cake for all of our tests. I felt like cake flour would make the cake a little too soft and crumbly to support the weight of the apples. 🙂 Reply

      • Rosa
        December 13, 2014

        I heard a tip from Ina Garten’s show about tossing fruit (such as raisins, cranberries, apples, etc) with a little flour before putting them into a dough so that they don’t sink ! Perhaps this would do the trick. Most of the time when I make sharlotka the apples do, in fact , sink (no matter what kind of flour)…. Reply

        • Natasha
          natashaskitchen
          December 13, 2014

          That is a great tip. We found that using less apples prevents the sinking problem, thanks for the tip Rosa :). Reply

  • December 4, 2014

    Apple desserts are probably one of my favorites. I’ve never made sharlotka before but it sounds so simple and heavenly. I’m dying to try it! Reply

    • Natasha
      natashaskitchen
      December 4, 2014

      My husband could eat the entire cake himself :D. It’s go so well with tea or coffee in this cold weather. Let me know how it works out. Reply

  • December 4, 2014

    I love how beautiful and simple this cake is! Looks delicious too. Reply

    • Natasha
      natashaskitchen
      December 4, 2014

      Thank you Kari, we my husband made it twice in a week and it only takes 2 apples :). Reply

  • Anna
    December 4, 2014

    Love this recipe! Sharlotka’s are my absolute favorite because they’re so quick and easy to make! Thank you to you and your husband for your constant effort and dedication to bring everyone such wonderful dishes 🙂 Last time I made this, I baked it in a pretty Bundt pan and brushed the top with a touch of rum after taking it out of the oven to loosen up the flavors a little and highlight the apples. After it fully cooled, I sprinkled the top with powered sugar and it came out delicious 🙂 Reply

    • Natasha
      natashaskitchen
      December 4, 2014

      Oooh I love the idea of a bunt pan! I bet it was gorgeous with powdered sugar plus the rum! That probably takes it to the next level of yumminess! Thanks so much for sharing! Reply

    • Yana
      December 12, 2014

      How long did you bake it for in the bundt pan? Did you also use Natasha’s recipe? Thanks in advance! Reply

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