Invisible Apple Cake
on Dec 06, 2024, Updated Sep 24, 2025
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Introducing the invisible cake: so delicious, it disappears before your eyes—because you’ll want to eat the whole thing 😜! Jokes aside, this incredible cake is made of layers on layers of sweet-tart apples that melt into the custard-like batter, causing the apples to nearly disappear into the cake, or become “invisible” 👻. This rich, dense dessert recipe originally comes from France, where it’s called Gâteau Invisible or Gâteau Invisible Aux Pommes (Invisible Apple Cake) 🇫🇷. Thanks to the power of social media, the cake became popular in Japanese bakeries in the past decade 🇯🇵. And once again, this cake is making new rounds on social media—and just in time for holiday entertaining; here’s my take on the popular treat.
Why You’ll Love Invisible Apple Cake
If you love crepes, apple pie or cake, clafoutis and other custardy desserts, or you tried my Invisible Pear Cake, you will adore this Invisible Apple Cake recipe 🥧! The batter is rich and sweet, and boosted by an (optional) dose of cinnamon. 😋 The apples—sliced thin and even on a mandoline—are stacked uniformly before getting drenched in batter. 🍎 After about 1 hour of baking, a decadent cake emerges, with nearly translucent layers of apple. Slice the cake thickly and top with powdered sugar for an impressive dessert. This recipe is perfect for holiday entertaining! 🎂
How to Prepare
🌡️ Preheat the oven to 350F (177C). Line an 11 x 5 inch loaf pan with parchment paper and set aside.
🍎 Now, peel the apples (I like to use an electric peeler) and then core the apples as well.
📏 Take the mandoline, place the whole apple on it with the guard on top, and slice each apple into 1/8 inch rings (refer to my video if needed). You can also slice them thinly with a knife but the final result won’t be as good. Set the apples aside.
🥣 In a big bowl, add the two eggs and sugar.
🌀 Use a hand mixer to mix until the batter thickens and is nice and pale (1-2 min).
🧈 Next, add the warmed milk, melted butter, and vanilla. Mix.
🧂 Lastly, add in the flour, salt, baking powder, and optionally, cinnamon.
🥄 Mix until combined and toss in the sliced apples making sure to coat each one.
👐 With clean hands, take a few apples at a time from the bowl and start arranging them into the loaf pan making sure to layer them evenly until the loaf pan is full to the top. Pour the remaining batter on top and give the pan a shake to spread evenly.
👩🍳 Optionally, you can add thinly sliced almonds on top.
⏲️ Bake at 350F (177C) for 50-60 minutes or until a toothpick comes out clean.
❄️ Once baked, take the Invisible Apple Cake out of the oven and let it cool on a wire rack for at least 30 minutes before slicing.
🍨 Serve with a sprinkling of powdered sugar, ice cream, or caramel sauce on top.
Nonna’s Tip 🍏
I love using my mandoline to get super thin and consistent apple slices. Please NEVER use a mandoline without the guard as it can cause serious injuries. If you don’t have a mandoline, you can absolutely use a knife but be mindful to slice the apples as thinly as possible for an even bake.
Variations and Substitutions for Invisible Apple Cake
- Feel free to use any sweet apples such as Pink Lady, Honey Crisp, or Fuji.
- You could also use a sweet variety of 🍐 pears in this recipe to make my Invisible Pear Cake, which is equally as delicious.
- If you’d like, a sprinkle of cinnamon works wonders in this Invisible Apple Cake. Keep in mind that it will make the batter slightly darker, so if you want a paler cake, keep it out.
- Make this cake gluten-free by using 1-1 gluten-free flour instead of all-purpose.
- I have not tried making this cake with 🥛 non-dairy milk. If you do, please let me know in the comments how it turns out!
Similar Recipes
Easy Apple Cake
45 mins
Healthy Apple Muffins
35 mins
Baked Apples
50 mins
Invisible Pear Cake
1 hr 15 mins
All About Gâteau Invisible
The Gâteau Invisible (literally translating to “Invisible Cake”) is a French dessert that’s made mostly out of super thinly-sliced fruit (commonly 🍎 apples or pears). The fruit is layered and bound together with a light, batter similar to a custard. The 🌟 star of the dessert is the fruit itself, as it uses just enough batter to hold the slices together. The result is a delicate and almost “invisible” texture once baked, and a stunning presentation when sliced.
Best Served With
- Serve this Invisible Apple Cake with a scoop of vanilla ice cream for dessert (or my incredible Cottage Cheese Ice Cream).
- A drizzle of caramel sauce would be delicious with a slice of this cake.
Common Questions
I have not tried making this cake gluten-free, but you should be able to use a gluten-free 1-1 all-purpose baking flour instead.
I like to spray and line the springform pan for easier cleanup (using binder clips to keep the paper in place). But, feel free to butter and flour it if you wish.
When using baking powder, always check the expiration date. Expired baking powder will not help your recipe rise in the oven, and it will be sad and flat. You can test if your baking powder has expired by adding ½ teaspoon baking powder to ¼ cup hot water. If the water bubbles up, it’s not expired; if it does not bubble, it’s expired and should be tossed.
You can slice the apples thinly with a sharp knife. However, the slices might not be as uniform, which could affect layering and baking consistency.
I have not tried making this cake with non-dairy milk. If you do, please let me know in the comments how it turns out!
Invisible Apple Cake
Video
Equipment
Ingredients
- 4 honey crisp apples, peeled, cored, thinly sliced (about 1.5 lbs)
- 2 eggs
- ⅓ cup sugar
- ½ cup milk, warmed
- 2 tablespoons butter, melted
- 1 teaspoon pure vanilla, or vanilla bean
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon cinnamon, optional
- sliced almonds, optional
Instructions
- Note: never use a mandoline without the guard as it can cause serious injuries. I have linked my favourite mandoline in the recipe card and used the closest setting to the blade (the thinnest).
- Preheat the oven to 350F (177C). Line an 11 by 5 inch loaf pan with parchment paper and set aside.
- Now, peel and core the apples. Take the mandoline, place the whole apple on it with the guard on top, and slice each apple into 1/8 inch rings (refer to my video if needed). You can also slice them thinly with a knife but the final result won't be as good.
- Set the sliced apples aside and begin to work on the cake batter.
- In a big bowl, add the two eggs and sugar. With a mixer, mix until the batter thickens and is nice and pale (1-2 min).
- Next, add in the warmed milk, melted butter, and vanilla. Mix.
- Lastly, add in the dry ingredients which are flour, salt, baking powder, and optionally, cinnamon.
- Mix until combined and toss in the sliced apples making sure to coat each one.
- With clean hands, take a few apples at a time from the bowl and start arranging them into the loaf pan making sure to layer them evenly until the loaf pan is full to the top.
- When you place the coated apple rings in the pan, you will be left with a little bit of extra batter. Pour the remaining batter on top and give the pan a shake.
- Optionally, you can add thinly sliced almonds on top or bake as it. I like adding almonds for presentation, but you don't have to.
- Bake at 350F (177C) for 50-60 minutes or until a toothpick comes out clean. Note: I like my cake to be lightly golden so keep an eye on it as every oven is different. Once baked, take it out of the oven and let is cool on a wire rack for at least 30 minutes before slicing. If you try to slice it prior to cooling, it will be a mushy mess!
- Serve with: powdered sugar, ice cream, or caramel on top! Enjoy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks amazing! Can you use a 9 x 5 loaf pan?
Yes definitely can 🙂
Can I use maple syrup or honey as a sweetener instead of the sugar? And if so, how much? And would there be any other alterations I’d need to make?
Hi, Pam! Whipping the eggs and sugar together is a baker’s trick that adds volume and stability to the cake. I have not tried substituting maple syrup or honey, so if you decide to experiment let us know how it turns out in the comments!
Printed it off and can’t wait to bake up this Apple delight. Thanks for sharing. From : Macomb, Michigan Outside of Detroit.
Thank you so much! Can’t wait for you to try it! 🙂
Can I use golden delicious apples?
Hi, Nicole! Yes, you may use any variety of your favorite apple. Pears work well with this recipe, too!
This was absolutely amazing! Its gonna go in rotation every year when my appletrees are full of crisp red summer apples. Any idea if it freezes well?
Hi, Susanne. You can freeze this cake, but keep in mind the texture may slightly change when thawed. You can also make ahead and store in the fridge for up to 3 days. It’s going to be soooo good with your homegrown apples! ❤️
This was a great cake. It was simple to put together but time consuming. The cake looked like the picture.
Thank you
So happy you loved it!
I just made this for a dinner party and full on forgot to add the milk. I will come back and tell you how it went 😬
You got this, Catherine! 🙌
I cant wait! You said to use a loaf pan with dimensions i have never seen, is a 9×5 acceptable?
Hi, Lisa! Yes, a 9×5 loaf pan is acceptable. Let me know how it turns out! ❤️
This cake is just gorgeous. Not too sweet, perfect combination of vanilla, batter, sugar and apples. I will be making this always.
You nailed it, Jeanie! I’m so happy it’s become a staple in your home ❤️.
I can’t wait to make this cake. Do you think I could substitute peaches for apples?
Hi, Mary! I have tried this with apples and pears, but not with peaches. Let us know how it turns out if you decide to experiment!