When I think of a dessert that’s comforting, effortless, and still impressively beautiful, Apple Cake Sharlotka is the first that comes to mind.
This classic Russian cake uses just a few simple ingredients to create something truly special—fluffy sponge cake wrapped around tender apple slices.
It’s not overly sweet, and it’s perfect for those moments when you want something homey but elegant.
Serve it warm with a dusting of powdered sugar and watch it disappear slice by slice.
Why You’ll Love This Recipe
Made with pantry basics and fresh apples
No butter or oil – yet soft and satisfying
Light texture and not too sweet
Comes together in just 15 minutes
Perfect for tea, brunch, or light dessert
What You’ll Need (Ingredient Highlights)
Fresh apples – Granny Smith, Fuji, or Gala all work great
Eggs – whipped to create structure and lift
Granulated sugar – for sweetness and volume
All-purpose flour – forms the sponge base
Vanilla extract – adds a subtle aroma
Powdered sugar – a final touch before serving
Pro Tips Before You Start
Use room temperature eggs – they whip better
Slice apples thin so they bake evenly
Whip eggs and sugar until pale and thick – this gives the cake its height
Fold flour gently to avoid deflating the batter
Use a springform pan or parchment to make unmolding easy
How to Make Apple Cake Sharlotka
Step 1: Prep the Apples
Peel, core, and thinly slice 3–4 apples. Set aside.
Step 2: Preheat Oven and Line Pan
Preheat your oven to 350°F (175°C). Butter and flour a 9-inch springform pan or line with parchment paper.
Step 3: Beat the Eggs and Sugar
In a large mixing bowl, combine 3 eggs and ¾ cup sugar.
Use a hand or stand mixer on high speed for 6–8 minutes, until the mixture is pale, thick, and tripled in volume.
Step 4: Add Vanilla and Flour
Stir in 1 tsp vanilla extract. Then sift in 1 cup all-purpose flour gradually.
Use a spatula to fold the flour into the mixture gently.
Step 5: Layer the Apples
Spread half of the sliced apples in the bottom of the pan.
Pour in the batter and gently spread to cover the apples.
Top with the remaining apple slices.
Step 6: Bake
Bake for 45–50 minutes or until the top is golden brown and a toothpick inserted comes out clean.
If the top browns too quickly, cover loosely with foil.
Step 7: Cool and Dust
Cool in the pan for 10 minutes. Run a knife around the edges and remove the cake.
Dust with powdered sugar before serving.
What to Serve It With
Lightly sweetened whipped cream
Vanilla or cinnamon ice cream
A cup of black tea or coffee
A warm drizzle of caramel
Fresh berries on the side
Variations / Substitutions
Add a pinch of cinnamon to the batter for extra warmth
Mix in lemon zest for brightness
Use pears or plums instead of apples
Fold in raisins or walnuts for texture
Make a gluten-free version with 1:1 GF flour
Storage & Leftovers
Store at room temperature for 2 days
Keep in the fridge up to 5 days in an airtight container
Reheat slices in the microwave for 15–20 seconds
Freeze whole or sliced for up to 2 months
Thaw overnight before serving
FAQs
Can I skip peeling the apples?
Yes, but peeling gives a softer texture.
Unpeeled apples add a rustic feel and more fiber.
Why didn’t my cake rise?
Eggs and sugar may not have been whipped enough.
That step creates the lift, so beat until fluffy and pale.
Can I use a hand whisk instead of a mixer?
It’s possible, but takes a lot more effort. A mixer is strongly recommended.
Do I need to line the pan?
It helps! A parchment-lined springform pan makes unmolding neat and simple.
Can I make this less sweet?
Yes, reduce sugar to ½ cup for a more subtle sweetness.
What apples are best?
Granny Smith for tartness, Fuji or Honeycrisp for sweetness.
A mix of both is great.
Final Thoughts
Apple Cake Sharlotka is a wonderful reminder that some of the best recipes are the simplest.
It’s light, full of real fruit flavor, and just sweet enough to satisfy.
Whether it’s your first time baking or you just want a no-fuss dessert that works every time, this cake is a cozy and beautiful choice.
Try it once—and I promise it’ll become a staple in your kitchen, too.
