Invisible Apple Cake
This invisible apple cake is a little magical! Paper-thin apple slices are coated in a simple, lightly spiced batter, then layered in a loaf pan and baked into a tender, custard cake. Such a delicious way to enjoy fresh apples!
Apple-Packed Perfection
Now You See It, Now You Don’t: This cake has a funny habit of disappearing almost as quickly as you slice it. Consider yourself warned!
Six Apples, One Incredible Cake: Thinly sliced apples melt into the batter, creating layer after layer of tender, buttery apple goodness.
Simple but Impressive: Made with everyday ingredients, this cake looks beautiful when sliced and feels fancy, but trust me, you can do it!
Invisible Apple Cake Ingredients
Apples: I like mixing sweet and tart apples for apple desserts. I used Fuji and Granny Smith, but Pink Lady, Honeycrisp, or Gala also work.
Try Pears: You can use this recipe for an invisible pear cake! Thinly slice some firm, sweet pears and use them in place of the apples.
Orange Zest: Add a tablespoon or two of orange zest to the batter for a citrus kick. This is a great way to turn this from an early fall dessert into a holiday dessert.
Serving Ideas: Top with powdered sugar, a light glaze made from warmed apple or apricot jelly, or a dollop of whipped cream. For an extra special treat, serve with a scoop of vanilla ice cream.
How to Make Invisible Apple Cake
Thinly sliced apples bake into the light batter, creating soft, custardy gâteau invisible layers in every bite. This invisible apple cake has been trending on social media, and fall is the perfect time to try it. If you’re craving more apple favorites, try my apple pie or apple bread.
Wet Ingredients: Preheat the oven to 350ºF and line a 9 x 5-inch loaf pan with parchment paper, then spray lightly with nonstick cooking spray. Whisk together the eggs, sugar, butter, milk, and vanilla paste in a large bowl until combined and frothy.
Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
Combine: Add the flour mixture to the egg mixture and whisk until combined. The batter should be quite thin and runny.
Prep Apples: Let the batter rest while you peel, core, and slice the apples very thinly with a mandolin or sharp knife. Add the apples to the batter and toss until combined.
Layer: One handful at a time, layer the apples into the prepared loaf pan. Make them as even as you can, but no need to fuss too much, as they will fill in any gaps as they bake. If desired, arrange the final apples in a design on top.
Bake: Pour any extra batter over the apples. Bake for 60–65 minutes, until a toothpick comes out clean and the top is lightly browned. If the top browns too fast, cover it loosely with foil. Cool in the pan for 20 minutes, then move to a rack to cool fully. For clean slices, chill invisible apple cake for 1–2 hours before cutting.
Alyssa’s Pro Tip
Plan Ahead: This cake needs time to fully cool, then chill in the refrigerator for at least a few hours before slicing, so plan ahead.
Must Have Tools For This Recipe
Loaf Pan: Use a 9×5-inch loaf pan. A 9-inch tart pan or 8×8-inch baking dish also works; start checking at 40 minutes.
Mandolin or Sharp Knife: For thin, even apple slices.
Vegetable Peeler: Makes peeling the apples quick and easy.
Apple Corer: Optional, but helpful for faster prep.
Invisible Apple Cake
Equipment
Ingredients
Instructions
Notes
Fridge: Store leftover invisible apple cake in an airtight container or covered tightly with plastic wrap in the refrigerator for up to 5 days.
Freezer: Not recommended, as it can disrupt the cake’s integrity.
Make Ahead: This cake needs time to fully cool, then chill in the refrigerator for at least a few hours before slicing, so plan ahead.