Invisible Apple Cake
Published Sep 01, 2025
This invisible apple cake is made with thin slices of Honeycrisp apples layered in a custard-like batter, then baked in the oven.
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The Invisible Cake I didn’t know I loved
I was in Paris for spring break with my kids, taking them on a food tour to taste all the treats Paris is known for, when I also discovered one I had never tried before, Invisible Apple Cake! In France, they call it Gâteau Invisible because it’s made with many thin slices of apples that seem to melt into the batter after baking, making them almost “invisible”.
This invisible apple cake has a custard-like batter that reminds me of eating crepes and French toast, which is so unique and delicious! The best part, though, is the thin layers of baked apples when you cut into it, making it a really fun cake to make for guests this fall.
Happy Baking!
– Yumna
This recipe was part of our monthly Cooking Challenge for September 2025!
Invisible Apple Cake Ingredients
- Apples: Honeycrisp are ideal, slice them very thin (about ⅛ inch) using a mandoline so they layer neatly and bake evenly into the custardy batter.
- Dry Ingredients: All-purpose flour, granulated sugar, baking powder, cinnamon, cardamom, and salt. Whisk these together first to evenly distribute the spices and leavening.
- Wet Ingredients: Eggs (room temp), whole milk, melted unsalted butter (cooled slightly), and vanilla extract. Whisk until smooth before combining with the dry mix.
- For the Pan: Light cooking spray plus parchment paper helps the cake release cleanly.
How to Make Invisible Apple Cake
Invisible Apple Cake Recipe
Ingredients
- Cooking spray
- 4 large Honeycrisp apples about 2 pounds, peeled and cored
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon cardamom
- ¼ teaspoon salt
- 3 large eggs
- ½ cup whole milk
- ⅓ cup unsalted butter melted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Lightly spray a loaf pan with cooking spray and line with parchment paper.
- Using a mandoline set to ⅛ inch, carefully slice the peeled and cored whole apples into rings. The slices should be very thin and flexible. Use a safety guard or cut-resistant glove when slicing. Then, cut the apple slices in half and set aside.
- In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, cardamom, and salt.
- In a large bowl, whisk the eggs until light and foamy. Add the milk, melted butter, and vanilla extract, and whisk until fully combined.
- Stir the dry ingredients into the wet mixture until just incorporated.
- Add the sliced apples to the batter and gently toss until all the slices are evenly coated.
- Layer the apple slices into the prepared pan a handful at a time, spreading them out and pressing down lightly as you go. Pour any remaining batter over the top and smooth it out.
- Place the loaf pan on a sheet pan to catch any spills. Bake for 55-65 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 30 minutes, then use the parchment paper to lift it out and transfer it to a wire rack to cool completely.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Use a mandoline. For best results, slice the apples very thin, about 1/16 to ⅛ inch thick. A mandoline slicer makes this easier and keeps the slices even, which helps the apples cook properly and creates the cake’s beautiful layers. If you slice by hand, go slowly to keep the pieces uniform.
- Let it cool completely or chill for clean slices: Cooling for about 2 hours helps the custardy cake set so it doesn’t fall apart when cut.
FAQs
Let the cake cool completely before storing. Keep it in an airtight container in the fridge for up to 4 days. Since it has a custard-like texture from the apples, refrigeration keeps it fresh and prevents it from getting soggy.
I would avoid freezing because the apples are sliced very thin and layered throughout. When thawed, they can turn mealy, watery, or change texture.
Comments
Such a delicious fall treat! The apple flavor is perfect, sweet enough but not too sweet! I am going to make this for Thanksgiving this year!
Love that!! So glad you enjoyed it, Jenna!
I’m usually not an apple in dessert person, but thought I’d give this a go. Absolutely blew me away in the best way possible. Will be adding this to my weekend dessert rotation. Thanks for another winner Yumna!
Yay!! That makes me so happy to hear! Thanks!!
It was delicious! My family loved it!
Aww, that makes me so happy to hear! Glad it was a hit!!
I was really disappointed with this recipe. I doubled the quantity as I wanted to make it for a family dinner. I really expected to get a “wow” cake when in reality I found that the cake wasn’t anything special and was not really enjoyed by the diners. It’s not a cake I will make again – sorry
Oh no, I’m sorry to hear that! When you say that you doubled it, do you mean that you doubled the recipe but baked it in a larger loaf pan or baking dish instead of two 1-pound loaf pans? Was there anything else that you changed about the recipe?
Lovely texture, great taste! Perfect for the end of summer and beginning of fall.
Yay! So happy you loved it, Teodora! Thank you!!
I would love to make this, but I see loaf pans come in different sizes. What size did you use? I love your recipes!
Hi there! I use this USA Pan loaf pan, which is 1 pound. Hope that helps!
Iโll make it again and again!
Amazing! That makes me so happy to hear!!
I was delighted with this cake. The texture was lovely and the ease of putting together this cake was surprising. Iโm so glad I tried it. Iโll definite making it again.
Yay!! So happy you loved it, Mary! Thank you so much!!
Amazing fall vibes cake!
Yes!! So happy you like it!
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