Sharlotka: Russian Apple Cake
I want to share an amazing cake with you today. It’s my favorite Russian cake and it’s so simple to make. Sharlotka is a Russian apple cake, it’s delicate and light. Wonderful to have with your morning tea or as an afternoon snack.
I know that I already posted one recipe for Sharlotka a couple of years ago but it is time that I update this recipe. Not only that the picture is old, I’ve also improved the recipe. So this is my improved Russian Apple Cake!
This cake is so traditional, just about every Russian knows it and knows how to make it. It’s so easy and has few simple ingredients. The result is amazing. Such a soft, light and delicate cake filled with Granny Smith apples. Even though you can use any apples in this cake, I highly recommend that you use green (Granny Smith) apples. The flavor balance between the sweet cake and sour apples is perfect!
In the recipe below, I mentioned two ways of baking the cake. You can use either a 9-inch springform or a 9×13 baking pan. Remember the baking time difference when making your choice. To me, baking it in a round springform will make it a little more fancy. If you will be serving it at a party or bringing it to work, fancy it up with a round shape and some powder sugar. But if you’re just making it for a quick family dessert, use a 9×13. It’s quicker and just as delicious!
Sharlotka: Russian Apple Cake
Ingredients
- 6 small Granny Smith Apples or 4 large ones
- 6 eggs
- 1 cup white granulated sugar
- 1 cup all purpose flour
- 1 tsp vanilla extract
- 3/4 tsp baking soda mix with 1/4 tsp vinegar
Instructions
- Preheat the oven to 350 and grease a 9-inch springform pan (cake will rise so make sure that you are using a tall pan not a short cake pan) OR you can use a 9x13 casserole baking pan but watch the bake time.
- Peel core and dice the apples. Set aside.
- If using a stand-up electric mixer, use whisk attachment. Beat eggs and sugar on high, for a 2-3 of minutes, until light-yellow, thickened and about triple in size.
- Lower the speed to low and beat in vanilla and flour. Quickly mix baking soda and vinegar and add it to the batter.
- Mix batter and apples and add it to the cake pan. Bake for 55-60 minutes (if using 9x13 pan, bake time will be 20-25 minutes).
Nutrition
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Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
I have this in the oven right now. My daughter needed a Russian dessert recipe to bring in her for Christmas Around the World project in 7th grade Geography. Hoping this is a hit with her classmates. It was easy to put together, though it is very different than most cakes I’ve made in the past due to all of the eggs. Anxious to try it.
I am curious, do you ever add cinnamon to the apples or would that change everything!?! 🙂
I was looking for a good sharlotka recipe for some time now. Looks like this is the winner. Planning to make it tomorrow and will let you know.
I really hope you like it!!
I would like to know what sort of vinegar do you use in the recipe. Please.
Hi Zoe! I used just a plain white vinegar. Enjoy!!
Hi, first of thank you for the arrival.
Secondly uneasy wondering why 6 eggs? I usually use 3 and find it fine. Is there a reason why so many eggs needed, I mean if it’s really this necessary O’Neill absolutely change my way
Sorry auto correct I said thank you for the article
Hope you don’t mined the mistakes
The recipe calls for flour, but it’s not specific on what kind.
You can just use all purpose flour, Tracie! Thanks!
I have this on my to-do list. It looks so good and the simplest recipes are often the best. Thanks, Lyuba.
Yay, I hope you make it 😉
Thank you, Jelli!
WOW what a beautiful cake, Lyuba!
Thank you so much, Kelly!
Wow! I love that there are so few ingredients…this one is definitely do-able! Thanks for sharing a traditional recipe from Russia!!
I need to do that more, Cathy 🙂
Thank you!
I made this cake tonight and it was so good! We could have eaten it all in one sitting but I forced myself to exercise some restraint. I’m definitely making it again next week.
I’m so happy you liked it, Maria!!
It’s acceptable to have this right away in the morning! AWESOME! I’m going to go make it now then 🙂 Looks to die for!
Of course! This is my favorite thing about this cake 🙂
Thank you, Julie!
I just made this cake and it was an utter failure. In fact I threw it out. I don’t know what I did wrong. The apples rose to the top, and the bottom half tasted like very rubbery eggs. Any hints?
Did the cake have a sponge-like consistency after baking? This is basically a spongecake. I feel so bad that I didn’t clarify that if you are using a stand-up mixer, you should use a whisk attachment. I am adding it to the recipe right now. Spongecake can be tricky and I have made a disaster out of it in the past when making a Boston Cream Pie. The key is in the batter consistency. You should beat the eggs and sugar first for a few minutes, it will be light yellow, thick and about triple in size.
I’m so sorry that it didn’t come out right, I feel so bad for not specifying the whisk attachment.
I love tradition cakes, there is something very special in them, and I need(!) to try this recipe.
I also have Russian-roots …..
Pinned
That’s great, Winnie 🙂
I hope you give it a try!
That does sound amazing!
Thank you, Tonia!
I think this cake looks absolutely wonderful! I love being introduced to different types of foods from around the world. Thanks for sharing!
Thank you, Nancy!
A friend just gave me a bag of tart Granny Smith apples today. I’ll be making this cake tomorrow.
Awesome! I hope you got a chance to make it 🙂
This recipe like all your others, looks fabulous. Question…the directions read to mix batter and apples together but the picture shown looks as if the apples are in the spring form pan and the batter is poured over the apples. Please clarify for me….I want to make this ASAP!!!
Thank you!
Hi Cindy. I’ve tried making it both ways and it is actually better to mix them together. The final result just has a better spread of apples all over the cake if you mix it together. You can give it a swirl with a rubber spatula right in the springform.
I’m always looking for a cake light and fluffy enough to serve at home–nothing on the recipes themselves, but so many of the white cakes and coconut cakes I find just don’t have that *right* delicate touch. This looks like a cinch and totally fab, though, I can’t wait to try it!
Thank you, Ala! It’s definitely nice and light 🙂
Super gorgeous!! I love this!
Thank you, dear 😀 !
That looks yummy!!
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Thank you, Jan!