Apple Cake Sharlotka – Russian-Style Light Apple Dessert

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.