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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

This post may contain affiliate links. Read my disclosure policy.

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)

4.79 from 60 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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  • Marina Burgess
    July 4, 2019

    My husband just baked it. Delicious!!! Reply

    • Natashas Kitchen
      July 5, 2019

      That’s so awesome Marina! I’m glad you enjoyed this recipe! Reply

  • Milana
    June 25, 2019

    Would I be able to replace the apples with peaches? Will that make a huge difference? Reply

    • Natashas Kitchen
      June 25, 2019

      Hi Milana, I haven’t tested that but here is what one of our readers wrote! “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” I hope that helps! Reply

  • Heather Graham
    May 3, 2019

    Natasha, I would like to include your picture but I know I need your permission may I and just say photo by.  Reply

  • 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

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