Invisible Apple Cake (Gâteau Invisible Aux Pommes)
If you’ve never heard of Invisible Apple Cake before, get ready for your new favorite fall bake. This elegant French dessert is made almost entirely of thinly sliced apples held together by the lightest custard-style batter that is so thin, it practically disappears as it bakes (hence the name “invisible”).
The result? A stunning, melt-in-your-mouth cake that’s filled with layer upon layer of soft, caramelized apples. It’s not overly sweet and it tastes like something straight out of a Parisian café, only you made it right at home.
Why This Invisible Apple Cake Is Perfection
- It’s all about the apples. Each slice is packed with thin, delicate layers that melt into the light custard base.
- Lower in sugar and butter than a traditional cake, but just as comforting.
- Perfect for brunch, dessert, or tea time. Serve it warm with a dollop of whipped cream or vanilla ice cream.
- An elegant twist on a classic fall dessert that always impresses guests.
Tips for the Perfect Cake
- Thin slices are key. The thinner the apples, the more those invisible layers appear.
- Use a mix of apple varieties. A combination of tart and sweet adds dimension.
- Serve slightly warm. It’s divine with a spoonful of vanilla ice cream, whipped cream or crème fraîche.
- Make it ahead. This cake actually tastes better the next day as the flavors meld (if it lasts that long)
My Favorite Tools + Ingredients
- Mandoline slicer – essential for those paper-thin apple slices.
- Apple corer – makes prepping apples so much easier.
- Favorite Ceramic Loaf pan – perfectly sized for even baking (I stay away from aluminum and prefer steel or ceramic).
- Organic Fair Trade Cane Sugar – I love using this organic cane sugar for its pure flavor and minimal processing.
- The Best Vanilla Extract – My secret weapon for elevating any bake. Made with real vanilla, not imitation!
- Sifter – For that perfectly airy batter.
Why It’s Called “Invisible Cake”
In the original French recipe (gâteau invisible aux pommes), the batter is so light that it disappears between layers of apple slices while baking, leaving behind an illusion of a stacked apple tart-meets-custard cake. It’s visually stunning, but also surprisingly simple to make.
Every bite tastes like fall wrapped in a whisper of vanilla, butter, and baked apples. Go make this cake asap!
Invisible Apple Cake
Ingredients
For the Apples
- 6 medium crisp apples Honeycrisp, Pink Lady, or Fuji
- Juice of 1 lemon
- 2 Tbsp granulated sugar
For the Batter
- 3 large eggs
- ½ cup granulated sugar
- 2 tsp pure vanilla extract
- 3 Tbsp unsalted butter melted and cooled
- ½ cup whole milk room temperature
- ½ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp fine sea salt
- ½ tsp cinnamon optional
Topping
- 1 Tbsp powdered sugar for dusting
- Light drizzle of warm apricot jam for shine optional
- sliced almonds optional
Instructions
Prep
- Preheat oven to 350°F (175°C).
- Butter and line a 9-inch loaf pan with parchment (like a sling)
- Slice Apples Paper-Thin
- Peel and core apples.
- Using a mandoline or a very sharp knife, slice apples ⅛ inch or thinner.
- Toss slices in a large bowl with lemon juice and 2 Tbsp sugar to prevent browning.
Make the Batter
- In a large bowl, whisk eggs and sugar until pale and slightly frothy.
- Whisk in vanilla and melted butter.
- Add milk and whisk again until smooth.
- Sift in flour, baking powder, and salt; stir gently until just combined. Batter will be thin.
- Combine
- Add apple slices to the batter and carefully fold until each slice is coated.
Layer & Bake
- Pour the apple-batter mixture into prepared pan, spreading slices evenly and pressing gently to compress.
- Bake 50–60 minutes, until golden on top and a knife inserted in the center comes out mostly clean.
Finish & Serve
- Cool in pan 15 minutes. Release sides and cool fully on a rack.
- Dust with powdered sugar or brush with a thin layer of warmed apricot jam for a glossy finish.
