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Home » Seasonal » Apple » Sharlotka: Russian Apple Cake

Sharlotka: Russian Apple Cake

Created: January 16, 2014 Updated: September 26, 2022 by lyuba 37 Comments

789 shares
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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.

Sharlotka Russian Apple Cake 3 from willcookforsmiles.com

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!

Sharlotka Russian Apple Cake 2 from willcookforsmiles.com

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!

russian apple cake in vew on black background

Sharlotka: Russian Apple Cake

It's my favorite Russian cake and it's so simple to make. Sharlotka is a Russian apple cake, it's delicate and light.
5 from 1 vote
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Course: Breakfast, Brunch, Snack
Cuisine: Russian
Keyword: apple cake, russian, Sharlotka
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6
Calories: 364kcal
Author: lyuba

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

Calories: 364kcal | Carbohydrates: 75g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 202mg | Potassium: 279mg | Fiber: 5g | Sugar: 52g | Vitamin A: 336IU | Vitamin C: 8mg | Calcium: 39mg | Iron: 2mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

Sharlotka Russian Apple Cake 4 from willcookforsmiles.com

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Sharlotka Russian Apple Cake 4cr

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LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

789 shares

Filed Under: Apple, Cake, Dessert, Russian Tagged With: apple, cake, dessert, Russian

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Jan says

    January 16, 2014 at 1:38 pm

    That looks yummy!!

    janmloves.blogspot.com

    Reply
    • lyuba says

      January 16, 2014 at 5:44 pm

      Thank you, Jan!

      Reply
  2. Dorothy @ Crazy for Crust says

    January 16, 2014 at 9:19 pm

    Super gorgeous!! I love this!

    Reply
    • lyuba says

      January 16, 2014 at 9:44 pm

      Thank you, dear 😀 !

      Reply
  3. Ala says

    January 17, 2014 at 1:59 am

    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!

    Reply
    • lyuba says

      January 22, 2014 at 3:42 pm

      Thank you, Ala! It’s definitely nice and light 🙂

      Reply
  4. Cindy says

    January 17, 2014 at 9:34 am

    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!

    Reply
    • lyuba says

      January 19, 2014 at 10:12 am

      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.

      Reply
  5. Mikeline says

    January 17, 2014 at 5:31 pm

    A friend just gave me a bag of tart Granny Smith apples today. I’ll be making this cake tomorrow.

    Reply
    • lyuba says

      January 22, 2014 at 3:46 pm

      Awesome! I hope you got a chance to make it 🙂

      Reply
  6. Nancy P.@thebittersideofsweet says

    January 18, 2014 at 4:03 am

    I think this cake looks absolutely wonderful! I love being introduced to different types of foods from around the world. Thanks for sharing!

    Reply
    • lyuba says

      January 22, 2014 at 3:51 pm

      Thank you, Nancy!

      Reply
  7. Tonia says

    January 18, 2014 at 11:18 am

    That does sound amazing!

    Reply
    • lyuba says

      January 22, 2014 at 3:52 pm

      Thank you, Tonia!

      Reply
  8. Winnie says

    January 18, 2014 at 12:02 pm

    I love tradition cakes, there is something very special in them, and I need(!) to try this recipe.
    I also have Russian-roots …..
    Pinned

    Reply
    • lyuba says

      January 22, 2014 at 3:53 pm

      That’s great, Winnie 🙂
      I hope you give it a try!

      Reply
  9. Crystal says

    January 18, 2014 at 3:09 pm

    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?

    Reply
    • lyuba says

      January 19, 2014 at 10:21 am

      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.

      Reply
  10. Julie @ Julie's Eats & Treats says

    January 18, 2014 at 5:24 pm

    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!

    Reply
    • lyuba says

      January 22, 2014 at 3:55 pm

      Of course! This is my favorite thing about this cake 🙂
      Thank you, Julie!

      Reply
  11. Maria says

    January 20, 2014 at 12:27 am

    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.

    Reply
    • lyuba says

      January 22, 2014 at 3:56 pm

      I’m so happy you liked it, Maria!!

      Reply
  12. Cathy@LemonTreeDwelling says

    January 21, 2014 at 4:06 pm

    Wow! I love that there are so few ingredients…this one is definitely do-able! Thanks for sharing a traditional recipe from Russia!!

    Reply
    • lyuba says

      January 22, 2014 at 3:57 pm

      I need to do that more, Cathy 🙂
      Thank you!

      Reply
  13. Kelly @ Mostly Homemade Mom says

    January 22, 2014 at 2:33 pm

    WOW what a beautiful cake, Lyuba!

    Reply
    • lyuba says

      January 22, 2014 at 3:57 pm

      Thank you so much, Kelly!

      Reply
  14. Jelli says

    January 25, 2014 at 4:44 pm

    I have this on my to-do list. It looks so good and the simplest recipes are often the best. Thanks, Lyuba.

    Reply
    • lyuba says

      January 26, 2014 at 3:34 pm

      Yay, I hope you make it 😉
      Thank you, Jelli!

      Reply
  15. Tracie says

    August 23, 2014 at 8:06 am

    The recipe calls for flour, but it’s not specific on what kind.

    Reply
    • lyuba says

      August 23, 2014 at 9:35 am

      You can just use all purpose flour, Tracie! Thanks!

      Reply
  16. anna says

    September 15, 2014 at 10:57 pm

    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

    Reply
    • anna says

      September 15, 2014 at 10:58 pm

      Sorry auto correct I said thank you for the article
      Hope you don’t mined the mistakes

      Reply
  17. Zoe says

    October 4, 2014 at 4:54 pm

    I would like to know what sort of vinegar do you use in the recipe. Please.

    Reply
    • lyuba says

      October 4, 2014 at 9:24 pm

      Hi Zoe! I used just a plain white vinegar. Enjoy!!

      Reply
  18. Natalie says

    January 18, 2018 at 11:42 pm

    5 stars
    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.

    Reply
    • lyuba says

      January 20, 2018 at 6:39 pm

      I really hope you like it!!

      Reply
  19. Jessica Sheets says

    December 19, 2018 at 7:42 pm

    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!?! 🙂

    Reply

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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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