Easy Apple Cake – Sharlotka (VIDEO)
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
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Followed it to the T. Great recipe. Easy to follow and cake is delicious.
Hi Natasha,
I wanted to know if it alright for me to use an 8 inch pan because I don’t have a 9 inch one and so I have to change the time for the cooking?
Hi Debora. I am not sure if the batter would fit well in an 8” pan and allow room for expansion without overflowing.
If there is too much batter and it overwhelms the pan, it will affect the baking time and can also cause the cake to collapse in the middle or be raw.
You can experiment with it and or bake any extra left over batter in a smaller pan.
Hi Natasha,
Thank you for replying back. I did use the 8 inch pan and it came out pretty good but I definitely have to go and buy myself a 9 inch pan. My son loved it and my sister along with my mother. I would like to show you how it came out but I don’t know where to send it.
Please let me know how to send it to you via my email.
Thank you 😊
Glad to hear that Debora! You can tag me in a picture on Instagram or Facebook. #natashaskitchen
I just made this and it is delicious and so easy. And I love that there is no butter or oil. Question: is it necessary to peal the apples? Also, my batter seemed to be ready after just 6 minutes of whisking in my stand mixer. Is that ok or should I lower the speed and go longer? I used the same size pan as recommended but mine was at the rim when cooked, so higher than yours on the video. And people, she is so right about looking for flour pockets. I would have sworn I got them all but didn’t. Thankfully I could still incorporate them into the batter. I was so afraid of overmixing, but will do better next time.
Hi Paige, depending on the power of your stand mixer, it can take more/less time. If you achieved the desired result at 6mins- thick and fluffy ribbon formed then that’s fine.
As for peeling the apples, it really comes down to personal preference. The skin will affect the texture.
Thank you for the great recipe! Next time I would butter the parchment circle and sides of pan for cleaner looking sides to the cake, and add a pinch of salt to dry ingredients. I did halve the sugar as I had sweet fruit on hand, and it was plenty sweet!
I have looked through the comments and did not see one that addressed changes needed if baking at high altitudes. My home is at 5,000 feet. Do you or any of your readers suggest an adjustment as is required in many baking recipes?
Hi Linda, I haven’t tried this in high altitude yet but one of readers shared this comment “So easy to make even I could do it. Came out great. Made it multiple times already. Had to adjust recipe for high altitude when in Utah. It did not rise but still delicious. I love your recipes, especially your videos. It’s always fun to watch.” Hope that helps. You can reply to this comment of the reader at the bottom if you want more info,.
Cake came out perfect:-) My first try today:-) Want to bring it to a party today and have to take it outdoor for 30 min. Cold outside. I’m asking since you wrote keep it away from outdoor draft.
The outdoor draft can make it smell eggy. Keep it in an airtight container.
This is the easiest yet the best apple cake I’ve ever made. It’s super delicious thank you for sharing this recipe.
You’re very welcome! I’m glad it was a hit.
Beautiful, easy and delicious fresh apple cake for my husband’s birthday! Thanks so much for sharing this treasure 😁
You’re very welcome. I’m glad you loved it!
I have not yet made this classic dessert but I am hoping it is in your new cookbook that I am waiting for!!!
I tasted this recipe at a friends’s house and love it!
Can I substitute the sugar with Splenda? I’m currently not aloud to have sugar.
If yes how much? Or do you recommend another sweetener Wilkes stevia? This is what I’m allowed now and I’m craving this cake.
Thank you
Hello Sally. thanks so much for sharing that with us. I haven’t tried using Splenda yet on this recipe to advise. I checked the comments and no one has shared that either, maybe someone else here can share their experience?
Being Russian, I’ve been making this cake since forever but it never rose much. Turns out I didn’t mix the eggs long enough and put too many apples on top. Now thanks to your recipe I got the fluffiest apple cake I’ve ever had – the mystery of Sharlotka is finally cracked! Thank you SO much!
P.S. I still used 4 eggs instead of 6 though, the cake still turned out amazing
I’m so glad it all worked out with our recipe, Eugenia! Thank you so much for sharing this with me!
I would like to half the recipe. Should I adjust the baking time or temp?
Hi Christina! You shouldn’t have to make any changes to the temperature but it will bake faster, so you’ll need to watch it in the oven.
can we serve this with toffee sauce?
or drizzle it on the top of the cake?
love this recipe!!
Hi Mary! That should be fine. Sounds delicious. I’m glad you love the recipe.
Don’t hate me but I made it with persimmons. It was very good! Thank you for the recipe!
That’s okay, I’m just glad you enjoyed it!
This is almost like the one my Mom used to make. We are from Germany. She did a bit of a variation in that she would mix rum and raisins with the apple and let it stand for a couple of hours to have all the flavors blend in. Instead of powdered sugar for the top, she would make a glaze. To this day I love that cake.
But your cake is the bomb as well, just as it is.
I’m sure her version is good too, thanks for sharing. Glad you love our recipe too!
So easy to make even I could do it. Came out great. Made it multiple times already. Had to adjust recipe for high altitude when in Utah. It did not rise but still delicious. I love your recipes, especially your videos. It’s always fun to watch.
I’m so glad you enjoyed it, Ludmila!
I am gluten intolerant, do you think I might be able to use a gluten free 1 to 1 flour?
Hi Sherry! I have not tested it, but if you experiment, please let us know how it turns out.
Cake was great but all my apple pieces sunk into the bottom 😫
Hi Karina! We haven’t had any trouble with that. If they are cut too thick, the weight can cause them to sink. Also, be sure to scatter some over the top which helps them to bake a little more proportionally. I hope that helps!
I made the cake yesterday and it turned out amazing! I used Bob’s Red Mill 1 to 1 gluten free flour.
I made this and its wonderful! I did add a bit of cinnamon though! I use only fresh eggs from our hens in baking so sometimes its hard to tell if they are double yolk and one was so it was like 7 eggs but it still turned out great! Also to get my eggs to room temp I just soak them in warm water for 10 minutes before I bake. Great recipe!
I’m glad it was great! Thanks for sharing, Patty!
I’m considering using this cake for my son’s 1st birthday. Do you think it would be ok to reduce the sugar? I’d like to cut it by half, but still want it to taste good.
Great choice and Happy Birthday in advance to your son. This is very mildly sweet as is and I haven’t tested to see what is the minimum but I would venture to guess but you could probably still make it work with 1/2 cup of sugar.
Happy birthday to him! I just made this using 180g by weight of raw sugar(~7/8 cup), instead of the suggested 198. It was good and not too sweet- but I think cutting the sugar in half may be too much. Maybe try like 3/4 a cup instead
I made this exactly as the recipe said, and took it out at 55mins, looking exactly as it did in the video. However the middle of the cake was completely raw. Not sure where I could have gone wrong. Think it would have taken another 20 mins to cook through but by then the outside would have burned. Think there may have been too much batter for the pan. I will try again because the cooked outside of the cake was delicious!!!
Hi Elizabeth! Oh no- I’m sorry that happened. If you used a smaller pan, then the batter would have been thicker, not allowing for proper cook through at this temp and time. Also, I highly recommend using an internal oven thermometer to ensure your oven heats correctly and be sure the oven is fully preheated before starting to bake.
this cake is delicious and easy to prepare. I used tart apples from my garden. Perfect
Hello Marie, thank you for your good comments and feedback. We’re happy to hear that you enjoyed this cake!
Hi Natasha Would I be able to bake this recipe on 160c and if so for how much longer.
Enjoying your lovely recipes!
Hi Linda! I’m glad you enjoy my recipes. I have not tested this cake at a lower temperature to advise. Most cakes bake between 325-350℉ (162-176 celsius) so I assume it could work. If you experiment, let us know how it turns out.
I am making your Apple cake tomorrow and was wondering if you ever used an Apple extract in any of your recipes? And if so how much did you use?
Keep up the great dishes! I look forward to reading and trying every new post you put on Facebook.
Loyal fans,
Dale Kessler
Hi Dale, great to hear from you. I have not tried adding that in this recipe, but I think that would be okay!
Love your recipes! Everything I’ve made has come out well. If you have any gluten free desserts- please post. My friend is gf and I like to make desserts for her!
Thank you so much for that suggestion, Barbara! I’m so glad you’re enjoying my recipes!
Turned out perfect! I cut the recipe in half and still baked for 50 mins. It was perfectly moist and just sweet enough.
A little taste of childhood <3
I’m so glad it all worked out Allie! That’s so great!
This looks delicious and I live in apple country, NC. I don’t own a spring foam pan. Can I bake this in a bundt pan or other deep metal cake pan? Thank you!
Hi Margo, 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 commenter’s suggestion, I used bundt pan, it works really well.” I hope that helps!
Made this cake this morning. It is delicious!!! Light and tender and moist Nothing like most apple cakes I’ve tried which tend to me heavy crumb cakes. I will say, that after I diced my apples, I tossed them with 1tbsp of lemon juice and 2tbsp of sugar to macerate while I made the rest of the cake. Everything else was just as written. I will definitely be making this one again.
That is wonderful! Thank you for sharing with us. I’m so glad you enjoyed this recipe.
Hello
Can I make this recipe in a regular round 9 inch cake pan.
Or perhaps an 8 inch square cake pan
Thank You
Hi Poll, here is what one of our readers said: “Oh this cake! This one is a staple in our home. Always turns out very good. I tried different sorts of apples and all of them work. The only thing I changed is the pan size. I bake it in a square 8-inch pan. The cake rises so tall. I even thought of turning it into a layered cake with a caramel buttercream” I hope that helps.
Thank you so much
I just hope the batter won’t overflow since my pan is not that deep
Can this apple cake be made with Splenda…husband is diabetic so try to keep sugars to a minimum.
Thanx
Hi Trudy, I haven’t tried using Splenda yet on this recipe to advise. I checked the comments and no one has shared that either, maybe someone else here can share their experience?
So easy to bake!!! My husband, daughter and I loved it! Will be making it again. Perfect sweetness from the apples. Wondered if you e tried it with added spices like cinnamon?
That is great! So happy your family enjoyed this recipe. Thank you for sharing with us, Karie. I have not tried cinnamon but one of my other readers has and she said it was “amazing”. It sounds like it would be delicious.
I love anything apple. So thank you for this great recipe. It was so easy to follow and the result was absolutely scrumptious.
You’re so welcome!
What a great recipe, thank you for sharing. Read some of the comments, cake was not dry at all. I just baked it until it essentially stopped jiggling (or was just about to stop), took mine about 5 minutes longer. Either way, everyone loved it and it was so simple!!! Oh and it was so light for a cake, not overly sweet. Will be adding this to the rotation for sure.
Thank you for your wonderful feedback, Hai! I’m so glad you enjoyed it!
Natasha,
I love how your recipes are not only delicious and easy to follow, but this one in particular reminds me of childhood (mom makes sharlotka, too!). So yummy! Thanks for sharing your hard work and awesome recipes with the world 🙂
Aww, that’s the best! Thank you so much for sharing that with me, Julie! I’m so glad you enjoyed it!
I absolutely loved this cake! Simple to make AND comes out gorgeous and something you would be proud to present. It’s subtly sweet which I like because I think things in the US are overly sweet.
I’m so happy to hear that! Thank you for sharing your great review, Yuri!
I don’t have a spring form pan, I wonder if a regular cake pan would work?
Hi Kim, if you don’t have a springform pan, 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.
Won’t it overflow as a regular cake pan is way shorter?
I am hoping to make this cake with a regular cake pan
Hi Polly, it would overflow a regular cake pan.
Unfortunately I was somewhat disappointed with this cake. I followed the recipe exactly and the cake rose well. I served it with lightly whipped fresh cream, however:
1. Top and sides of the cake was dry despite baking it for 50mins. Definitely needs to bake for a shorter period.
2. Apples dropped to the bottom of the cake so only the bottom half of the cake was moist.
3. Cake needed more flavour and sweetness…could do with another half cup of sugar or brown sugar.
I eventually drizzled a simple syrup over to add moisture.
Hi Fay, the apples should not be dropping to the bottom of the cake – I wonder if either they were cut too large which would make them very heavy or if the batter needed to be whipped longer to hold the apples properly. This is a traditional sharlotka and it is served this way. It’s not really anything like most American cakes and it should be lightly sweet p.s. don’t skip the powdered sugar at the end.
I have this same problem, the dryness. I’ve been making this cake for years. The recipe you originally had posted on here made a relatively moist and dense cake, but this new recipe is very dry. Is there any way I can get the original recipe? I think the main difference was that it used to involve whipping the eggs ’till thick ribbons formed,’ not for 8-10 minutes.
Hi Turq, it is the same basic recipe and I added a description of what the batter is supposed to be like since I found that some folks were trying to whisk the batter by hand and a common issue with this cake is under beating the eggs and sugar since the cake relies on those to rise. We added a small amount of baking powder to the cake because we found that it rises more evenly and a little higher. We only update a recipe when we feel there is a significant improvement. I wonder if maybe the issue is with over-baking if it seems dry to you? Also, be sure to keep it covered once it’s at room temperature until ready to serve. Since there is no frosting on it, you wouldn’t want to leave it out for hours on the counter.
Dear Natasha. Thanks for the feedback. It’s possible that the apples weren’t cut small enough. I will adjust with my next attempt.🌸
Thank you so much. I don’t know my way around a kitchen but following your recipes and watching your videos has me impressing family and friends.
That’s just awesome! Thank you for sharing your wonderful review, Cheryl!
hello, can this be served warm? heated in the oven for a couple of minutes before?
That should be alright but just make sure not to overheat it.
I love this cake. It reminds me of szarlotka cake I know from growing up in Poland. Thank you Natasha!
You’re welcome! I’m so happy you enjoyed it, Ewa! I love when my recipes bring back memories!
Hi Natasha,
Tried this apple cake for the first time and it came out amazing, will use this recipe forever now. Only thing is i added lemon zest, little lemon juice and cinnamon on thinly sliced apples and it was so perfect, was wondering if rum or any other liqueurs can be added instead of vanilla extract.
I’m so happy you enjoyed that. Thank you for sharing that with us, Maria!! I haven’t tried that addition, but if you happen to, I’d love to know how you like it!
Tried this one. Came out fluffy and perfect but the recipe badly needs some salt. Would have tasted much better with an addition of salt.
Thank you so much for sharing that feedback with me.
Looks fantastic and of course YUMMY!
JFYI Szarlotka (not sharlotka) is a Polish Apple Pie, not Russian. яблочный пирог-apple pie in Russian language 🙂
I hope you enjoy! Let me know how it turns out. 😊.
can i use any kind of apple? or is it have to be green apple.
I prefer using Granny Smith apples but you can substitute with any other crisp, sweet-tart apple.
This Sharlotka is awesome. So easy to make and yet delicious.
Thank you Natasha and team.
Hi Val, I am so happy you loved the Sharlotka Apple Cake! You are very welcome.
Rather than say measure flour correctly, why not just give the weight on grams of ounces
Hi Jane, you can actually convert the ingredients to grams if you click Metric. Hope that helps!
Hi Natasha thanks you for the recipe I was very exited to try out this recipe I followed it exactly but my cake didn’t bake all the way threw 😞 any suggestions as what could have been the problem. Thanks so much
Hi Lili, did you make sure you were on a regular bake mode and not broil or convection. I haven’t had that happen so I’m not sure why else that would occur.
Love desserts that don’t require a lot of ingredients! It’s the most moist cake ever!
Thanks for your great feedback, Kristyn. Glad you enjoyed it!
So incredible! Perfect crumb. Nice and moist but light & fluffy! Incedible flavor! Love this with a scoop of vanilla…or even a scoop of cinnamon ice cream! But I would absolutely make do with cool whip in a pinch. 🙂 This cake is too good to hold off eating it just because I don’t have the right ice cream!
Hello Betsy, yes it is so delicious with whipped cream or ice cream. So good, I’m glad you enjoyed it!
This is one of my favorite fall cakes! Thanks for the easy recipe!
Thank you for your lovely review, Allyson!
Hi, wondered if this would work out just as good using almond flour? Thanks.
Hi LC, I honestly haven’t tested that yet to advise. If you do an experiment, please share with us how it goes!
OMG, so good. Family loved this cake. Only downside… no leftovers.
It means you did a great job Elizabeth. Thank you for sharing that with us.
This is an amazing recipe and will definitely be put in my favourites file
That’s so great! I’m so happy you enjoyed it!
Great Recipe, absolutely delicious, I would love to see an apple cobbler!
I’m so glad you enjoyed it!
Can I use a hand mixer for this?
Hi Amy, that should work! If using an electric hand mixer to beat the eggs and sugar, be sure to add 3 minutes on high speed to the mixing time and you do need a high powered electric hand mixer to beat it well since the cake relies on the volume of eggs and sugar to rise and keep its form.
Hi Natasha … I made the cake this afternoon and I couldn’t believe it. I followed all the instructions but it was soggy I the centre even although I gave it five extra minutes.
Hi Muriel, I haven’t had that experience to advise on what happened. Was there possibly anything altered or adjusted in the recipe?
Hi Natasha I like your apple Russian cake
Good to know that, Kristina!
I am Ukrainian, so this recipe caught my eye. I have made this twice and we love, love, love it. My husband is diabetic so this cake is great because it does not call for a lot of sugar. Thanks for all of your great recipes. Going to try the strawberry cake this weekend.
Thank you for sharing your wonderful review with me, Maria! I’m happy you enjoyed it!
I made this today. The taste was great but the center did not seem to be baked through even with an additional ten minutes baking time. Should I increase the temperature if I make it again?
Hi, did you possibly use too many apples or bake in a smaller pan (which would make the cake taller and take more time to bake through?). I haven’t had that issue, but you may just need a little longer baking time or increase the temperature if your oven is known to run cooler.
is it too much 6 eggs?
Hi Hoda, the ingredients have 6 eggs and it’s not too much. It is just enough as we have made and tested this recipe a couple of times already.
Just made this cake over the weekend. Super easy and came out perfect ! Definitely not too sweet, so I dusted the top with a generous amount of powdered sugar. Will definitely be my go to for breakfast/brunch cake.
I’m so glad you enjoyed this recipe, Joyce. Thank you for your awesome review!
Hello Natasha
I loved this recipe and want to bake it, How ever cannot eat eggs, do you know if I can replace eggs with anything else?
Hi Sim, I have not tried that so I cannot advise. This cake relies on the volume of eggs and sugar to rise and keep its form. So it’s hard to say. If you experiment, please let me know how you like that. Have you tried our eggless chocolate cake?
made this cake today, disappointed first it rised then it collapsed in the middle.. what did i do wrong?
Hi Farrah, that could be due to either under-beating the eggs and sugar or adding too many apples that could weigh down the center.
I just made the recipe tasted great but little dry. we followed all the steps and it looked great. Since this recipe doesn’t have any oil or butter, it needs more moisture. I would use 5-6 apples to make it moist.
Hi Sofia, this isn’t meant to be a very moist cake, but it’s also very important not to over-bake which can cause this one to get dry.
Looking forward to making this tomorrow. Was wondering if substituting Almond extract instead of Vanilla would be good?
Hi Sheryl, I haven’t tested that to advise, but one of our readers did mention trying another extract – orange extract successfully. I hope that helps.
Thanks. Will be making this today. May try Almond ext & see how it turns out.
We would love to hear how it goes, Sheryl. I hope you like it!
Came out great. Reminds me a cake from my childhood that my mom used to make back in Kiev. I had to use squared glass pan for it and it took an hour in my oven but it was gone before I had a chance to sprinkle powder sugar on top. Thank you. Your videos a lot of fun and you doing everything so effortlessly that it inspired me to try it. I normally stay away from baking.
You are very welcome! I’m so happy to know that you are enjoyed this recipe. Thank you so much for sharin that with us.
Ludmila, could you please tell me what size glass pan you used. Would an 8×8 glass pan work?
Thank you,
Laura
I so wanted this original apple cake recipe to taste good after reading all the positive comments, but it was bland and dry. Now I see an additional apple and vanilla were added which may help with flavor but doubt with dryness. So sorry.
Hi Vee, could it have been overbaked? That is a common cause of a dry cake.
I made this cake a couple of days ago. I followed the recipe carefully. I didn’t like it. It was dry, bland, and “eggy” in texture, smell. I don’t think that I’ll do this one again. But I do like many of your other recipes, just not this one.
Hi Nathan, I’m sorry to hear that – this is normally a very popular recipe. I wonder if either the eggs and sugar were not beaten long enough (this can cause an eggy aroma), or possibly overbaking which would make it dry out and seem eggy also. Make sure to bake on conventional bake mode and not convection mode.
Hello Natasha,
Thank you for replying to my comment. When cooking, it’s impossible to please everyone. I suspect that Sharlotka just isn’t my thing. But I have tried several of your other recipes and love them. I wish you and your family a very happy new year.
Nathan
I made it yesterday. It rose beautifully but then it receded down. I did not add the baking powder, but that helps it rise, not stay tall. Am I under mixing? Every single time I make it, the same story. I lose faith and don’t make it again for years. Very disappointing. It tastes great but doesn’t look presentable
Hi Helen, check out our video tutorial on how to make a sponge cake which may help with troubleshooting.
Does the cake need refrigeration so I can serve for Christmas tomorrow?
Hi Eleni, 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.
I tried this today and it was a hit! It was so light and fluffy and moist. A perfect light cake! Will definitely make this one again!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I loved making this cake! Thanks for the recipe, Natasha!
I did try to add more sweetness to it, so I added 1/2 cup softened butter along with the vanilla extract. But, it slightly affected the consistency of the mixture – it became bubbly and not as thick as when it was before I added the butter. Any suggestions to retain its thick consistency? 😊
Thanks for the feedback, Steph. I would recommend sticking to the recipe as it always worked well for me. This cake is classically supposed to be lightly sweet and it is significantly less sweet than most American cakes. Dusting with powdered sugar helps, but overall it is meant to be lightly sweet 🙂
I made the apple sponge cake twice in one week. I love it!!!
Light and soft, brought some to a friend & made it for company, & we couldn’t stop eating it!
So delicious.
That’s just awesome! Thank you for sharing your wonderful review!
Can you add cranberries to this also?
Hi Judi, I haven’t tried that yet to advise. If you do an experiment, please let us know how it goes!
My husband is a diabetic can I use Splenda instead of the sugar? How would it taste then?
Hi Sharon, I haven’t tried using Splenda yet on this recipe to advise. I checked the comments and no one has shared that either, maybe someone else here can share their experience?
i will try it the erythritol ,splenda doesnt bake well with everything. xylitol bakes great but the erythritol needs about a third more than the sugar called for in a recipe
Can I use cup for cup gluten free flour ?
Hi Debbie, I have had several readers say that this cake works well using gluten-free flour. I don’t recall if they mentioned specifically which brand of GF flour, but everything else stayed the same, and they were able to use gluten-free flour in place of all-purpose flour.
Can you use Bundt pan for this recipe?
Hi Darlene, 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 commenter’s suggestion, I used bundt pan, it works really well.” I hope that helps!
This is a really tasty cake and recipe is easy to implement.
I’m so glad you enjoyed that!
My husband loved this cake and I loved how easy it was to make. Thank you so much! Already made it 2 times with great success!
Hi Natasha, I made this cake today it turned out great.
I followed all your instructions only I added to the apple a squeeze of lemon juice and cinnamon and not of sugar.
Thank you for all your wonderful recipes.
You are most welcome, Alma. I hope that you will love every recipe that you will try from my website.
So far I tried 4 recipes and all were delicious!
That’s just awesome! Thank you for sharing your wonderful review!
Hi Natasha! The cake turned out beautifully! My sister loved it. My oven runs hot so I put a foil sheet on top for the last few minutes of baking to prevent overbrowning. Question on the apples – do you soak in lemon juice/water as you’re cutting to prevent the apples from browning before baking? I was afraid it would flavor the apples negatively. 1T lemon juice/cup of water?? I’m a total fan – my friends at work are following you now.
Hi Barbara, once they are baked into the cake, the color of the apples is fine. I don’t do anything additional with the apples.
Hi Natasha
I made this cake today and it was delicious. But it grew very high and leaked over the edge and I put a cookie sheet to catch the overflow (not much) also the apples all sunk to the bottom(was that suppose to happen? And the recipe said 340 degree for 60 minutes but this receive above said 350 degree for 55 minutes ? Please tell me what I should do differently ? Blessings Jacque
Hi, the recipe says 350˚F for 50-55 minutes. Maybe you were reading another recipe at the same time? Make sure you have a tall walled springform pan (3″ or more).
Hi Natasha,
I too had a problem with your apple Sharlotta cake being very dry. I did everything you said and I noticed you told another person it was overcooked. I put it in the oven at 350 and cooked it for 45 minutes. I took it out because it looked like it was done. My springform pan was new and copper-colored. Do you think I should have cooked it at 325 instead? I notice comments on other cakes if a pan is dark in color to lower the temp by 25 degrees. I have done this on some pans I have that have black inside. Do you think I should try that? Thank you.
Hi Debbie, I haven’t had that happen before but if your oven runs hot, it would be a good idea to turn down the heat. Also, if you think the pan is the culprit, you might experiment with a different pan. Lastly, if you are using a larger pan (like a 10″ pan), you would want to bake for less time since the cake won’t be as tall. I hope that helps for next time.
Thank you. I did use a 9-inch pan. I thought I would buy an oven thermometer to double-check the temperature in my oven as it may be running hot.
Thank you.
I was disappointed in this cake.. It was to dry.. I made the apple pie and it was delicious..
Hi Yolanda, did you bake in the same size pan in a conventional oven (not convection) for the time instructed? If it is dry, it is usually due to over-baking.
Can you add cinnamon to this?
Hi Galina, I have not tested this with cinnamon to advise but here is what one of our readers wrote: ” 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 hope this is helpful!
Hi Natasha – I’ve used this recipe many times before and love it. This time around I would like to us a 14×10.5″ pan. Do I just add 1.5 times more ingredients? Or what do you suggest? Thank you!
Hi Marina! I’m so happy you’ve enjoyed that! I haven’t tested this in a pan that size to advise. I imagine you will need to make 1.5 -2 times the recipe to fit a pan like that. I’d love to know how it turns out if you experiment!
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.