This cake is stunningly simple yet elegant. It’s light, not overly sweet, and packed with fruit, making it perfect for a lighter dessert or a sweet snack. The thin apple layers melt together in the oven to create a soft, almost pudding-like texture with a beautifully golden top. Plus, it’s a great way to use up apples and impress guests with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Apples (firm varieties like Golden Delicious, Fuji, or Honeycrisp)
Eggs
Granulated sugar
Milk
All-purpose flour
Baking powder
Unsalted butter (melted)
Vanilla extract
Salt
Optional: powdered sugar for dusting
Directions
Preheat the oven to 350°F (175°C). Line a loaf pan or small rectangular baking dish with parchment paper or grease it well.
Peel the apples, core them, and slice them very thinly using a mandoline or sharp knife. Set aside.
In a large bowl, whisk the eggs and sugar until light and frothy.
Add the milk, melted butter, and vanilla extract. Stir until well combined.
In a separate bowl, mix the flour, baking powder, and salt. Gradually stir the dry ingredients into the wet mixture to form a smooth batter.
Add the apple slices into the batter, gently folding them so they are all coated.
Pour the apple-batter mixture into the prepared pan, pressing down lightly to evenly layer the apples.
Bake for 45–55 minutes, or until the top is golden and a toothpick inserted comes out mostly clean.
Let the cake cool completely before removing from the pan. Dust with powdered sugar if desired before serving.
Servings and timing
This recipe makes about 8 servings. Preparation time: 20 minutes Baking time: 45–55 minutes Total time: 1 hour 10–15 minutes
Variations
Add a spice twist: Mix in ground cinnamon or nutmeg for a warm flavor.
Try different fruits: Use thinly sliced pears or a combination of apples and pears.
Gluten-free version: Use a gluten-free all-purpose flour blend.
Dairy-free option: Replace milk with almond milk and butter with a dairy-free alternative.
Citrus touch: Add a little lemon zest to the batter for brightness.
Storage/Reheating
Store the cake in an airtight container in the refrigerator for up to 4 days. To serve warm, microwave individual slices for 10–15 seconds. The cake can also be frozen for up to 1 month—wrap tightly in plastic wrap and store in a freezer-safe container. Thaw in the fridge before serving.
FAQs
Why is it called Invisible Apple Cake?
Because the apples are sliced so thinly and packed densely, the batter becomes nearly invisible after baking, giving the illusion that it’s made entirely of fruit.
What apples are best for this cake?
Firm, slightly sweet apples like Golden Delicious, Fuji, or Honeycrisp work best as they hold their shape and blend well with the batter.
Can I use a food processor to slice the apples?
Yes, if your food processor has a slicing attachment, it’s a great way to get uniformly thin slices quickly.
How thin should the apple slices be?
Aim for slices about 1–2 millimeters thick so they bake evenly and blend into the custard-like texture.
Can I make this cake ahead of time?
Yes, the flavor and texture improve after resting, making it a great make-ahead dessert.
Do I need to peel the apples?
Peeling is highly recommended for the smoothest texture, but you can leave the peel on for a more rustic look.
Is this cake supposed to be gooey in the middle?
It should be moist and custard-like, but not raw. Let it cool completely to firm up before slicing.
Can I bake this in a round pan?
Yes, you can use an 8-inch round pan; just watch the baking time and check for doneness.
Can I reduce the sugar?
Yes, especially if your apples are very sweet. The recipe is forgiving to minor sugar adjustments.
Should it be served warm or cold?
It’s delicious both ways—slightly warm for a softer texture or chilled for a firmer slice.
Conclusion
Invisible Apple Cake is a unique and elegant dessert that highlights the natural sweetness and texture of apples in every bite. With its delicate structure and custard-like consistency, it’s an impressive treat that’s surprisingly easy to make. Whether for a cozy family dessert or a beautiful addition to a gathering, this cake is sure to be remembered
Invisible Apple Cake, or ‘Gâteau Invisible,’ is a light and elegant French dessert made with thinly sliced apples bound by a delicate custard-like batter. The batter disappears as it bakes, creating a soft, fruit-packed cake with a golden top and melt-in-your-mouth texture.
Ingredients
4–5 firm apples (Golden Delicious, Fuji, or Honeycrisp), peeled, cored, and thinly sliced
2 large eggs
1/4 cup granulated sugar
1/2 cup milk
1/2 cup all-purpose flour
1 tsp baking powder
2 tbsp unsalted butter, melted
1 tsp vanilla extract
1/4 tsp salt
Optional: powdered sugar for dusting
Instructions
Preheat the oven to 350°F (175°C). Line or grease a loaf pan or small rectangular baking dish.
Peel, core, and slice the apples very thinly using a mandoline or sharp knife. Set aside.
In a large bowl, whisk the eggs and sugar until light and frothy.
Add the milk, melted butter, and vanilla extract. Stir to combine.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually stir the dry ingredients into the wet mixture to form a smooth batter.
Fold the thin apple slices into the batter until fully coated.
Pour the apple-batter mixture into the prepared pan, pressing down lightly to layer evenly.
Bake for 45–55 minutes, or until the top is golden and a toothpick inserted comes out mostly clean.
Allow the cake to cool completely before removing from the pan. Dust with powdered sugar if desired before serving.
Notes
Add a pinch of cinnamon or nutmeg for a spiced variation.Use thinly sliced pears or a mix of apples and pears for variety.Swap regular milk and butter with dairy-free alternatives to make it dairy-free.Use a gluten-free all-purpose flour blend for a gluten-free version.Add a bit of lemon zest for a refreshing citrus note.
