Invisible Apple Cake “Gâteau Invisible Aux Pommes”

Name: Invisible Apple Cake “Gâteau Invisible Aux Pommes”
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Ingredients: 2 free-range eggs; ⅓ cup cane sugar; 2 teaspoons vanilla bean paste ((or vanilla powder or extract)); 3 tablespoons unsalted cultured butter (melted, plus more at room temperature to grease the pan); ⅓ cup whole milk; ¼ teaspoon fine sea salt; ⅔ cup all purpose flour; 1 tablespoon baking powder; 2.2 pounds apples

Invisible Apple Cake is a timeless French dessert and a true love letter to apples. Packed with layer upon layer of thinly sliced apples baked in a creamy, custard-like batter, the fruits nearly “disappear” into the cake, creating a tender, melt-in-your-mouth texture. With its rich vanilla flavor and an unmatched fruit-to-batter ratio, it pairs beautifully with caramel sauce, vanilla ice cream, or whipped cream.

two slices of invisible apple cake drizzled with caramel sauce on a vintage plate.

Table of Contents

What is Invisible Apple Cake?

Invisible Apple Cake (or Gâteau Invisible Aux Pommes) is a French dessert made with thinly sliced apples baked in a custard-like batter, typically in a loaf pan. While the batter is similar to that of a clafoutis, the fruit-to-batter ratio in an Invisible Apple Cake is much higher, giving it a melt-in-your-mouth texture that’s lighter and less gummy than a traditional clafoutis.

Why you should try this recipe

Super Easy to Make – This dessert is a breeze to prepare, with minimal ingredients and fuss-free steps, yet the result is impressive. Anyone can pull off this French classic with ease—perfect for when you’re entertaining. Why not make an extra Lemon Bundt Cake or Chocolate Pound Cake to serve alongside?
Perfect Fruit-to-Batter Ratio – Unlike many Gâteau Invisible Aux Pommes recipes where the batter overshadows the fruit, this one puts the apples front and center. I’ve carefully minimized the batter, using just enough to bind the layers, allowing the apples to truly shine. This isn’t a clafoutis—it’s a celebration of apples as the star ingredient. (Fun fact: this same easy batter is the secret behind my German Pancake recipe!)
Impress Your Apple-Loving Friends – The apples in this cake are so tender, they practically melt in your mouth, making this dessert an instant crowd-pleaser. It’s the perfect way to wow your guests with your baking skills and serve up a truly memorable treat.

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The ingredients you’ll need

apples, melted butter, flour, salt, eggs, baking powder, sugar, milk and vanilla bean paste.

(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)

Apples – I used Pink Lady apples for their ideal balance of tartness and sweetness. Honeycrisp, Fuji, or Braeburn are also excellent choices. Avoid soft, mealy varieties like Gala, Golden, or Red Delicious, as they won’t hold their shape in the cake. Have leftovers? Use them in this fan favorite Goat Cheese Salad with Arugula, Apple, and Pecans.
Butter – The quality of butter is key in French baking. For the best results, use cultured butter (also known as European butter), which enhances the cake’s flavor and helps create a beautifully crisp, golden crust. Avoid lower-quality uncultured butters, as they won’t deliver the same rich, buttery taste.
Sugar – Cane sugar lends a subtle caramel flavor and richness to the cake, but you can easily swap it out with regular granulated sugar if needed.
Whole milk – Whole milk makes the cake rich and tender, adding to its melt-in-your-mouth texture. Got extra? Use it to whip up my delicious French Rice Pudding! If you’re lactose intolerant, unsweetened soy milk is a great substitute and works just as beautifully in this recipe.
Vanilla bean paste – For a deep, aromatic flavor, vanilla bean paste is ideal. If you don’t have it on hand, vanilla powder or vanilla extract will also do the job just fine.

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How to make Invisible Apple Cake?

(Note: please see the recipe card below for the complete written instructions and measurements.)

process of greasing a loaf pan with soft butter.

Step 1. Grease the pan. Preheat the oven to 190°C (no fan). Grease a loaf pan with room-temperature butter (Image 1). Line the pan with a sheet of parchment paper cut to fit the pan’s width, leaving overhangs on both sides for easy removal. Brush the parchment paper with butter as well (Image 2) to ensure the cake releases seamlessly after baking.

process of making batter of invisible apple cake.

Step 2. Make the batter. In a large mixing bowl, combine the eggs, cane sugar, and vanilla bean paste. Use a hand mixer to beat the mixture until light and foamy, about 2 minutes (Image 3). Add the melted butter, milk, and a pinch of salt, and mix until well incorporated. Sift the flour and baking powder together (Image 4), then keep mixing until the batter is smooth. Set aside.

Step 3. Prepare the apples. Peel and core the apples (Image 5). Use a mandoline to slice them into approximately ⅛ inch (3 mm) thick slices (Image 6).

Step 4. Coat the apple slices. Stack the apple slices to resemble the apple’s original shape, then cut the stack in half (Image 7) to create half-circle slices. Add the slices to the batter and gently stir until they are evenly coated (Image 8).

lining a loaf pan with apple slices coated with batter.

Step 5. Layer the apple slices. Arrange the coated apple slices in an even, flat layer in the prepared loaf pan (Image 9). Repeat this process until all the slices are used (Image 10). For a decorative touch, reserve a few slices to create a scaled pattern on the top layer.

arranging top layer of invisible apple cake.

Step 6. Add the final layer. Pour any remaining batter over the top of the layered apple slices (Image 11). Arrange the reserved slices in a decorative scale pattern for a pretty finish (Image 12).

Step 7. Bake the cake for 70 minutes or until the top is deep golden brown. A few lightly charred edges on the top slices are perfectly fine (Image 13). Let the cake cool in the pan for 10 minutes, then carefully remove it and allow it to cool completely before serving (Image 14).

Nim Keys – Useful Tips

Avoid using your oven’s fan – The fan speeds up cooking, often leaving apple slices slightly undercooked. For melt-in-your-mouth softness, stick to the regular (static) oven setting: it consistently delivers perfectly tender apples.
Use a large mixing bowl – A larger bowl gives you more space to work gently, ensuring each apple slice is coated evenly without breaking or spilling them onto the counter.
Slice the apples thinly – Aim for slices about ⅛ inch (3 mm) thick for the best texture and results. This ensures the apples bake evenly into the batter. I highly recommend using a mandoline to make this step quick and ensure perfectly even slices.
Layer the apples for a neat finish – While layering each apple slice neatly makes the cake look more uniform and beautiful, it won’t affect the flavor. If you’re short on time, simply pour the batter and use a rubber spatula to spread the apples evenly.
Cover with foil if the top starts to burn – If the top of the cake begins to brown too quickly, cover it loosely with foil. This will allow the center to cook through without over-baking the top.

slice of invisible apple cake with caramel sauce and a dessert fork.

Recipe FAQs

What does Invisible Apple Cake taste like?

Think of super-soft baked apples wrapped in delicate, thin vanilla crêpes. Tempting, right?

How to store Invisible Apple Cake?

Store it in an airtight container in the fridge for up to 5 days. Before serving, let it sit at room temperature for 15 minutes to revive its aroma. If, like me, you enjoy your apple cake slightly warm, reheat leftovers by placing a slice on a small sheet pan and warming it in a preheated oven at 390°F (200°C) for 5 minutes.

Can Invisible Apple Cake be frozen?

Yes, it can, though I prefer it fresh for the best texture and flavor. To freeze, let the cake cool completely, seal it in a zip-top bag while removing as much air as possible, and store it in the freezer for up to 3 months. To defrost, thaw it overnight in the fridge, then reheat in a preheated oven at 390°F (200°C) for 15 minutes. This will restore its crisp edges, making it taste as if it were freshly baked.