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 of sugar
- 1 cup of 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).
Recipe Notes
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.
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Some More Cake Ideas:
Tiramisu Poke Cake
Samoas Poke Cake
Jan
January 16, 2014 at 1:38 pmThat looks yummy!!
janmloves.blogspot.com
lyuba
January 16, 2014 at 5:44 pmThank you, Jan!
Dorothy @ Crazy for Crust
January 16, 2014 at 9:19 pmSuper gorgeous!! I love this!
lyuba
January 16, 2014 at 9:44 pmThank you, dear 😀 !
Ala
January 17, 2014 at 1:59 amI’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!
lyuba
January 22, 2014 at 3:42 pmThank you, Ala! It’s definitely nice and light 🙂
Cindy
January 17, 2014 at 9:34 amThis 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!
lyuba
January 19, 2014 at 10:12 amHi 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.
Mikeline
January 17, 2014 at 5:31 pmA friend just gave me a bag of tart Granny Smith apples today. I’ll be making this cake tomorrow.
lyuba
January 22, 2014 at 3:46 pmAwesome! I hope you got a chance to make it 🙂
Nancy [email protected]
January 18, 2014 at 4:03 amI think this cake looks absolutely wonderful! I love being introduced to different types of foods from around the world. Thanks for sharing!
lyuba
January 22, 2014 at 3:51 pmThank you, Nancy!
Tonia
January 18, 2014 at 11:18 amThat does sound amazing!
lyuba
January 22, 2014 at 3:52 pmThank you, Tonia!
Winnie
January 18, 2014 at 12:02 pmI love tradition cakes, there is something very special in them, and I need(!) to try this recipe.
I also have Russian-roots …..
Pinned
lyuba
January 22, 2014 at 3:53 pmThat’s great, Winnie 🙂
I hope you give it a try!
Crystal
January 18, 2014 at 3:09 pmI 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?
lyuba
January 19, 2014 at 10:21 amDid 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.
Julie @ Julie's Eats & Treats
January 18, 2014 at 5:24 pmIt’s acceptable to have this right away in the morning! AWESOME! I’m going to go make it now then 🙂 Looks to die for!
lyuba
January 22, 2014 at 3:55 pmOf course! This is my favorite thing about this cake 🙂
Thank you, Julie!
Maria
January 20, 2014 at 12:27 amI 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.
lyuba
January 22, 2014 at 3:56 pmI’m so happy you liked it, Maria!!
[email protected]
January 21, 2014 at 4:06 pmWow! I love that there are so few ingredients…this one is definitely do-able! Thanks for sharing a traditional recipe from Russia!!
lyuba
January 22, 2014 at 3:57 pmI need to do that more, Cathy 🙂
Thank you!
Kelly @ Mostly Homemade Mom
January 22, 2014 at 2:33 pmWOW what a beautiful cake, Lyuba!
lyuba
January 22, 2014 at 3:57 pmThank you so much, Kelly!
Jelli
January 25, 2014 at 4:44 pmI have this on my to-do list. It looks so good and the simplest recipes are often the best. Thanks, Lyuba.
lyuba
January 26, 2014 at 3:34 pmYay, I hope you make it 😉
Thank you, Jelli!
Tracie
August 23, 2014 at 8:06 amThe recipe calls for flour, but it’s not specific on what kind.
lyuba
August 23, 2014 at 9:35 amYou can just use all purpose flour, Tracie! Thanks!
anna
September 15, 2014 at 10:57 pmHi, 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
anna
September 15, 2014 at 10:58 pmSorry auto correct I said thank you for the article
Hope you don’t mined the mistakes
Zoe
October 4, 2014 at 4:54 pmI would like to know what sort of vinegar do you use in the recipe. Please.
lyuba
October 4, 2014 at 9:24 pmHi Zoe! I used just a plain white vinegar. Enjoy!!
Natalie
January 18, 2018 at 11:42 pmI 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.
lyuba
January 20, 2018 at 6:39 pmI really hope you like it!!
Jessica Sheets
December 19, 2018 at 7:42 pmI 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!?! 🙂