If you’re looking for a new, fun way to use apples, give this Invisible Apple Cake a try!
It’s a twist on classic apple cake, but the apples are sliced paper thin using a mandoline or, in my case, the slicing side of a box grater.
Those thin slices create beautiful layers and a soft, almost custardy bite once baked. It’s definitely more apple than cake, with just enough soft, delicate crumb holding everything together.
So, if you have an abundance of apples and want a fall dessert beyond the usual apple pie, you’ve found your next bake.
What Is Invisible Apple Cake?
Invisible apple cake, also known as gateau invisible aux pommes, is a French-style apple cake made with paper-thin apple slices and just enough batter to hold them together.
As it bakes, the thin batter settles between the apples, creating dozens of soft, custardy layers. That’s where the “invisible” name comes from. There’s so little batter compared to the amount of fruit that it almost disappears between the apple slices.
The result is more apples than cake, with a tender, custardy center and beautiful layers in every slice.
Invisible Apple Cake Ingredients
- Apples. Choose firm apples that hold their shape well when baked, such as Honeycrisp, Pink Lady, Fuji, or Granny Smith.
- Granulated sugar
- Lemon zest
- Eggs
- Butter
- Milk
- Vanilla extract
- All-purpose flour
- Baking powder
- Cinnamon and nutmeg
- Salt
- Caramel sauce. Brush it over the warm cakes for a sweet finish. I used Trader Joe’s Pumpkin Spice Butter, which pairs really well with the apples and spices.
How to Make Invisible Apple Cake
1. Make Lemon Sugar
Rub the lemon zest into the sugar with your fingertips for about a minute. This releases the oils from the zest and infuses the sugar with more lemon flavor. The sugar should feel slightly damp and smell fragrant.
2. Make the Batter
Whisk in the eggs, followed by the melted butter, milk, and vanilla. Sift the flour, baking powder, cinnamon, nutmeg, and salt separately, then whisk them into the wet ingredients just until smooth.
3. Slice the Apples
Peel and core the apples, then slice them paper thin. I use the slicing side of a box grater, but a mandoline or sharp knife works, too.
4. Coat the Apples
Add the sliced apples to the batter and gently toss until every piece is well coated.
5. Layer the Cakes
Divide the apples between two parchment-lined loaf pans. Arrange the slices mostly flat, packing them tightly and pressing them down as you go. Pour any remaining batter over the top.
6. Bake
Bake at 350°F for 60-70 minutes, until golden on top and set in the center. Loosely cover with foil if the tops brown too quickly.
7. Add the Caramel
Thin the caramel sauce with a little warm water until it’s easy to brush. Brush it over the cakes while they’re still warm.
8. Cool, then Serve
Cool in the pans for about 20 minutes. Lift the cakes out, remove the parchment, and place them directly on a wire rack to cool completely before slicing. Serve as is, or with a scoop of vanilla ice cream and an extra drizzle of caramel sauce. Enjoy!
Tips for the Best Invisible Apple Cake
- Slice the apples paper thin. Aim for about 1-2 mm thick so they soften completely and form those signature layers. I use the slicing side of a box grater, but a mandoline works great, too.
- Don’t overmix the batter. Whisk in the dry ingredients just until smooth. Overmixing makes the cake dense instead of soft and custardy.
- Remove the parchment while cooling. After about 20 minutes, transfer the cakes directly to a wire rack. Leaving them on the parchment will trap moisture underneath and make them gummy.
Variations and Serving Ideas
- Add some crunch. Sprinkle sliced almonds or chopped pecans over the top before baking.
- Switch up the spices. Add a pinch of ground ginger, cloves, or cardamom along with the cinnamon and nutmeg.
- Try different apples. Use a mix of sweet and tart apples for more flavor. Honeycrisp, Pink Lady, Fuji, and Granny Smith all work well.
- Dust with powdered sugar. Skip the caramel and add a light dusting of powdered sugar before serving.
- Serve it à la mode. Slightly warm the cake and top it with vanilla ice cream and extra caramel sauce.
- Add pumpkin spice butter. Trader Joe’s Pumpkin Spice Butter pairs really well with the apples and warm spices.
How to Store Invisible Apple Cake
To Store: Let the cake cool completely before storing. Remove the parchment paper as it cools so it doesn’t trap moisture underneath. Transfer the cake to an airtight container and refrigerate for up to 4 days.
To Serve: Invisible apple cake is delicious cold, but I prefer letting it sit at room temperature for 20-30 minutes first. Serve it as is or with vanilla ice cream and an extra drizzle of caramel sauce.
To Reheat: For a warm slice, microwave it for 10-20 seconds, just until slightly warmed through. Serve with vanilla ice cream and a drizzle of caramel sauce.
More Easy Fall Desserts
Apple Turon (Filipino Apple Pie Egg Rolls)
Cranberry White Chocolate Cookies
Invisible Apple Cake (Soft and Custardy)
Ingredients
- 2 pounds about 5 large apples
- 120 grams granulated sugar
- Zest of 1 lemon
- 3 eggs
- 30 grams 2 tablespoons butter, melted and slightly cooled
- 120 ml 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 100 grams all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- Caramel sauce for brushing (I used Trader Joe’s Pumpkin Spice Butter)
Instructions
- Add sugar and lemon zest to a large bowl. Use your fingertips to rub the zest into the sugar for about a minute, until the sugar feels damp and smells fragrant.
- Add eggs and whisk until pale and well combined. Whisk in the melted butter, milk, and vanilla.
- In a separate bowl, sift together flour, baking powder, cinnamon, nutmeg, and salt. Add the dry ingredients to the wet ingredients and whisk just until smooth.
- Preheat oven to 350°F.
- Peel and core the apples. Slice them paper thin using a mandoline or sharp knife. Add apples to the batter and gently toss until well coated.
- Line two loaf pans with parchment paper, leaving some overhang on the sides.
- Divide the apple mixture evenly between the pans. Arrange the slices mostly flat, pressing them down and packing them tightly as you go. Pour any batter left in the bowl evenly over the apples.
- Bake for 60-70 minutes, or until the tops are golden and the centers are set. If the tops are getting too dark before the centers are done, loosely cover them with foil.
- Thin the caramel sauce with a small amount of warm water, adding just enough to make it easy to brush. Brush a thin layer over the tops of the cakes while they’re still warm.
- Let the cakes cool in the pans for about 20 minutes, then lift them out using the parchment. Carefully remove the parchment and transfer to a wire rack. Cool completely before storing or slicing.
- Serve as is, or with a scoop of vanilla ice cream and an extra drizzle of caramel sauce. Enjoy!
