Thousand Layer Apple Cake (Invisible Apple Cake)

This thousand layer apple cake, also known as invisible apple cake, is a beautifully delicate bake where paper-thin slices of apples melt into a soft, custardy interior while the outside turns lightly crisp and caramelized. It’s a stunning yet simple recipe that transforms everyday apples into an elegant dessert, almost like an apple terrine. The batter is minimal, acting only as a gentle binder, allowing the fruit to shine in every slice. Whether served warm with a dusting of sugar or enjoyed at room temperature, it’s a comforting, impressive treat that’s far easier to make than it looks.

Watch The Recipe Video Below

Thousand Layer Apple Cake (Invisible Apple Cake)

Thousand Layer Apple Cake (Invisible Apple Cake)

A custardy, soft, apple-packed loaf cake with a crisp exterior, almost like a sweet apple terrine.

Ingredients

Apples

6–8 x Apples (sweet, crisp, slightly tart varieties such as Pink Lady or Granny Smith)

1 x Orange (zest and juice

Batter

2 x Eggs

70g x Caster Sugar

30g x Melted Butter

120ml x Milk

1tsp x Vanilla Extract or Vanilla Bean Paste

½tsp x Ground Cinnamon

¼tsp x Ground Nutmeg

75g x Plain/All-Purpose Flour

Finish

Warm Apricot Jam (for glazing)

Icing Sugar (for dusting)

Method

Prepare the Apples

Peel 6–8 apples.

Cut each apple in half and remove the cores.

Thinly slice the apples about 1–2 mm thick.

Use a mandolin for best results and be very careful, it is very sharp.

If slicing with a knife, ensure the slices are as thin and even as possible.

Place all sliced apples into a large mixing bowl.

Add Orange Zest and Juice

Add the zest of one orange to the apples.

Squeeze the juice from the orange into the bowl.

The zest adds most of the flavour.

The juice marinates the apples and prevents discolouration.

Use your hands to mix thoroughly until every slice is completely coated.

Set the apples aside.

Make the Batter

In a separate bowl, whisk together the eggs and caster sugar until pale and the sugar is fully dissolved.

Add the melted butter, milk, vanilla, cinnamon and nutmeg and whisk until smooth.

Add the plain flour and whisk until just combined.

The batter will be thin, this is correct.

Combine Apples and Batter

Pour the batter over the bowl of sliced apples.

Mix thoroughly so all slices are evenly coated in the batter.

Prepare the Tin

Line a loaf tin using two strips of parchment:

One strip across the width.

One long strip lengthwise.

Leave overhang on the sides for easy lifting later.

Assemble the Cake

Transfer the coated apple slices into the tin.

You can simply tip them in and press down randomly, or

Arrange slice by slice for the best visual and structural result.

Pack the apples in tightly and compactly.

If any batter remains in the bowl, pour it over the top of the apples.

Bake

Preheat oven to 170°C (338°F).

Bake the loaf for about 1 hour.

After 40–45 minutes, check the colour:

If browning too quickly, loosely cover with foil to prevent over-browning.

Cool and Glaze

Once baked, the top should be caramelised, puffed, and slightly risen.

It will sink back down as it cools, this is normal.

Let the cake cool in the tin for 15 minutes.

Brush the top with warm apricot jam for a shiny finish.

Allow the cake to cool completely before lifting out and slicing.

Serve

Serve warm or at room temperature.

Dust lightly with icing sugar before serving.