A delicate French-style Invisible Apple Cake, made with paper-thin apple slices layered into a light vanilla-lemon batter. As it bakes, the apples absorb the batter and seem to disappear, creating a soft, custardy texture with beautifully stacked layers of fruit. Finished with a glossy apricot glaze, it’s a stunning and delicious treat for any occasion

If you're looking for a show-stopping yet simple dessert that celebrates the natural sweetness of apples, this Invisible Apple Cake is a must-bake.

Known in French as Gâteau Invisible aux Pommes, this cake gets its name from the way the thinly sliced apples nearly disappear into the batter as it bakes, creating a soft, custard-like texture and beautiful layered effect. It’s light, delicate, and absolutely packed with fruit! ... Each slice is really more apple than cake!

What makes this recipe truly special is its elegant appearance and melt-in-your-mouth feel, achieved with just a few pantry staples and a generous amount of apples.

The apples are sliced so thin and there are so many of them that, as the cake bakes, the batter seems to disappear between the layers of fruit. The result is a soft, custardy texture with beautifully stacked apple slices and just enough cake to hold it all together.

The batter is subtly flavored with lemon zest and vanilla, complementing the apples without overpowering them, and the final touch—a simple apricot glaze—adds a lovely shine and just the right hint of sweetness.

A Few Tips for the Perfect Bake:

Slice the apples as thinly as possible—about 2 mm thick. A mandoline works best for even, paper-thin slices. This is the mandoline I have - brought on Amazon.
Use firm apples that hold their shape when baked. You can pick your favorite or have a mix of sweet and tart varieties to add depth of flavor.
Recommended apples:
Try using Pink Lady, Fuji, or Golden Delicious. These varieties have the perfect balance of sweetness, and a firm texture, and bake beautifully without turning mushy.
Press the apples down as you layer them into the pan: when moving the apple batter into the pan, I recommend spooning it some at a time, trying to lay all the slices as flat and as packed as possible. Try to eliminate air pockets and ensure a neat, compact cake.
For a beautiful presentation, reserve one apple and layer the slices on top in a neat, overlapping pattern—like fanned half-moons or slightly angled rows. It gives the cake an elegant finish and makes each slice extra stunning once baked and glazed.

Don’t skip the apricot glaze! A quick brush of warmed apricot preserves gives the cake a gorgeous, glossy finish and an irresistible hint of sweetness that makes it look (and taste!) like it came straight from a French bakery.

Let the cake cool completely before slicing. It sets as it cools, giving you clean, beautiful layers.

How to Store It:

Once cooled, store your invisible apple cake in an airtight container in the fridge for up to 5 days. Bring it to room temperature before serving—or enjoy it slightly chilled for a firmer, flan-like texture. It also makes a lovely breakfast or afternoon treat with a hot cup of tea.

Simple, stunning, and full of cozy apple flavor, this cake is one you’ll want to make again and again.