Gâteau Invisible (invisible apple cake) is a French dessert featuring thinly layered apple slices baked in a custard-like batter. My version is spiced with cinnamon, cardamom, and nutmeg, giving it an American twist. Serve this invisible apple cake recipe sprinkled with powdered sugar or drizzled with salted caramel sauce!
Gateau invisible (literally "invisible cake") is a delicate French dessert made by layering paper-thin slices of fruit, most often apples and pears, into a lightly sweetened batter.
As gateau invisile bakes, the fruit slices soften and meld with just enough custard-like cake to hold everything together, creating an "invisible" effect where the cake seems to vanish between the layers. The result is a light, elegant cake that showcases the natural flavor of the fruit without being overly sweet or heavy.
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😍 Why You'll Love This Recipe
- This invisible apple cake recipe is simple yet impressive and sophisticated.
- This recipe is a great way to use up apples before they go bad.
- Gâteau invisible can be spiced with warming spices like cinnamon, cardamom, and nutmeg for an American touch, or you can leave them out for a more authentic French flavor profile.
🔖 Ingredients & Substitutions
- Apples: I used tart, crisp apples that we picked from an orchard. However, Honeycrisp, Granny Smith, and my favorite, Pink Lady, are all great options! You can even include a few pears, if you'd like!
- Eggs: Three large, room-temperature eggs.
- Milk: Whole milk or half-and-half.
- Butter: Three tablespoons of unsalted butter, melted, plus a little extra for buttering the ends of the loaf pan.
- Sugar: You'll need brown sugar, granulated sugar, and powdered sugar.
- Flour: All-purpose flour.
- Spices: Salt and baking powder. Most gâteau invisible recipes don't call for spices like cinnamon and nutmeg, but being an American, I couldn't resist. Cardamom seemed like an obvious choice, too, since the French love cardamom almost as much as I do!
*A full list of ingredients can be found in the recipe card at the bottom of the post.
🍏 How to Make An Invisible Apple Cake
Prepare Custard
Step 1: Whisk eggs in a medium bowl, then add milk, melted butter, and vanilla until incorporated. Add both sugars, flour, and spices, and whisk until smooth. Set aside.
Step 2: Peel and core apples, then slice thinly with a mandoline or a sharp knife. Slice each apple ring in half, then fold it into the cake batter. Continue until all the apples are folded into the batter.
Step 3: Butter the ends of a loaf pan, then insert an 8" wide strip of parchment paper with the extra hanging off the sides so that it creates a sling. Layer apple slices tightly into the pan, pressing down occasionally to compress.
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Step 4: Continue layering the apples until they are used up. Pour remaining batter evenly over the top. Place the pan on a baking tray to catch any juices, then bake in a preheated 350°F oven for 1 hour, or until the top is golden brown and a toothpick inserted in the center comes out clean and meets no resistance.
Pro Tip: If the cake browns before completely cooking through, cover with foil for the remainder of the baking time.
Step 5: Run a knife along the buttered edges of the pan to loosen the cake, then lift it out using the sling created by the parchment paper. Dust with powdered sugar and allow to cool before slicing and serving.
🍽 Serving Suggestions
Serve sprinkled with powdered sugar or accompanied by salted caramel sauce. If you want to be extra naughty, top it with a scoop of vanilla ice cream!
🤷🏻♀️ FAQs
Yes, because invisible apple cake is custard-based, it should be refrigerated.
Invisible apple cake freezes ok for a couple of months; however, it's best enjoyed fresh. Once frozen, the texture of the apples changes.
There are approximately 235 calories in a slice of invisible apple cake. The exact number will vary based on the recipe.
Firm, crisp apples are the best option for making invisible apple cake so that they hold their shape and don't become mushy. Consider Honeycrisp, Granny Smith, Pink Lady, Fuji, and Braeburn.
👩🏼🍳 Pro Tips
- If possible, use a mandoline to slice the apples paper-thin. The thinner they are, the more invisible they will appear once baked.
- When layering the apple slices, press firmly. This creates those gorgeous compressed layers.
- For added crunch, sprinkle with slivered almonds before baking.
- The cake sets as it cools. Slice too soon and it will fall apart. Chill in the fridge for an hour for cleaner cuts.
- Store in the fridge in an airtight container for up to a week.
🍎 More Apple Recipes
If you enjoy this invisible apple cake recipe, try these other apple recipes!
📖 Recipe
Invisible Apple Cake (Gâteau Invisible)
Ingredients
Equipment
Method
- Whisk eggs in a medium bowl, then add milk, melted butter, and vanilla until incorporated. Add both sugars, flour, and spices, and whisk until smooth. Set aside.
- Peel and core apples, then slice thinly with a mandoline or a sharp knife. Slice each apple ring in half, then fold into the cake batter. Continue until all the apples are folded into the batter.
- Butter the ends of a loaf pan, then insert an 8" wide strip of parchment paper with the extra hanging off the sides so that it creates a sling. Layer apple slices tightly into the pan, pressing down occasionally to compress.
- Continue layering the apples until they are used up. Pour remaining batter evenly over the top. Place the pan on a baking tray to catch any juices, then bake in a preheated 350°F oven for 1 hour, or until the top is golden brown and a toothpick inserted in the center comes out clean and meets no resistance.
- Run a knife along the buttered edges of the pan to loosen the cake, then lift out using the sling created by the parchment paper. Dust with powdered sugar and allow to cool before slicing and serving.
Nutrition
Notes
- If the cake browns before completely cooking through, cover with foil for the remainder of the baking time.
- If possible, use a mandoline to slice the apples paper-thin. The thinner they are, the more invisible they will appear once baked.
- When layering the apple slices, press firmly. This creates those gorgeous compressed layers.
- For added crunch, sprinkle with slivered almonds before baking.
- The cake sets as it cools. Slice too soon and it will fall apart. Chill in the fridge for an hour for cleaner cuts.
- Store in the fridge in an airtight container for up to a week.
Hilda Sterner says
We hope you give this recipe a try and let us know what you think!