Sacher Torte Recipe

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My version of the world-famous Austrian Sacher Torte is a show-stopping dessert, celebrated for its refined flavors, elegant layers, and unforgettable chocolate experience.

• Elegant Finish: Glossy glaze gives a professional look.
• Traditional Pairing: Apricot and chocolate create a classic Eastern European flavor combination.
• Versatile Serving: Perfect with whipped cream or as a show-stopping centerpiece.
• Quick Assembly: Easy to make in just 40 minutes of prep time.

This is a multi-layered dessert, and yes, it does have a few steps—but don’t let that intimidate you! Working as a pastry chef for many years, I’ve learned how to break big jobs into smaller, manageable steps. I recommend baking this cake the day before you plan to serve it. Not only does this save time, but it also makes the cake easier to decorate, as it won’t be fresh from the oven. Overnight, the cake relaxes and becomes even moister. For the glaze, I suggest making it just before you cover the cake so it stays perfectly liquified and coats the layers with ease.

Doubling down on chocolate always makes a dessert seem more special! If you’re a Bold Baker who can never get enough cocoa, check out Best-Ever Chocolate Cake with Whipped Dark Chocolate Ganache, Chocolate Bundt Cake with Bittersweet Chocolate Glaze, and Luxurious 24-Layer Chocolate Cake.

Bold Bakers Loved This!

“This was amazing! My friends loved it too. This was my first time making a cake and then turning it into a torte. I had a lot of fun putting it together too.” — Cloighi

IMPORTANT NOTE: This recipe was improved and updated on 8/31/2025, to include NEW step-by-step photography, make-ahead and storage instructions, and more Pro Chef Tips. 

Table of Contents

• What is Classic Austrian Sachertorte?
• Tools You Need
• Key Ingredients and Why
• How to Make Austrian Sacher Torte
• Make Ahead and Storage Instructions
• FAQs
• Gemma’s Pro Chef Tips
• More Classic European Dessert Recipes

What is Classic Austrian Sacher Torte?

• Classic Austrian Sacher Torte (Sachertorte) is a traditional Austrian chocolate layer cake with apricot filling and chocolate glaze. This iconic dessert is the pride of Austria, where there is even a postage stamp featuring the country’s favorite cake!
• Apricot jam is traditional in this cake, but you can use another flavor of jam if you prefer. Raspberry jam or marmalade (check out my recipe for easy homemade orange marmalade!) works well.
• Sacher torte was created in 1832 by Franz Sacher, an apprentice chef (who was only 16!) working for Prince von Metternich of Austria. When the head chef was ill, Sacher stepped up to create a special dessert for the Prince’s guests. The original recipe has remained a secret for almost 200 years, but you’ll agree that our version is absolutely decadent and gorgeous.

Tools You Need

• Mixing bowl
• Measuring cups
• Measuring spoons
• Glass measuring jug
• Kitchen scale (optional)
• 9-inch (23-cm) springform pan
• Parchment paper
• Double boiler
• Stand mixer with whisk attachment
• Silicone spatula
• Metal spoon
• Cake tester
• Serrated knife
• Small saucepan
• Strainer
• Wire rack
• Rimmed baking sheet
• Offset spatula
• Piping bag fitted with a rounded tip (optional)

Key Ingredients and Why

• Bittersweet chocolate

  • Bittersweet chocolate (63 – 72 % cocoa solids) is darker and more profound than semisweet or milk chocolate and has the perfect balance of bitter and sweet.
  • Check out our Ultimate Guide to the Different Types of Chocolate to know more about when and how to use different types of chocolate.

• Eggs

  • Egg whites are whipped to add air bubbles to the batter, giving the Sacher Torte a melt-in-your-mouth texture.
  • The fat in egg yolks adds moisture and richness, contributing to the cake’s tender crumb.
  • Unless specified, eggs should always be at room temperature. The yolks will blend more easily with the other ingredients, and the whites will whip up better.

• Butter

  • The fat in butter coats the flour and inhibits gluten formation. This contributes to the torte’s delectable texture.
  • In the glaze, the butter melts with chocolate to make a silky, glossy mixture.

• Granulated sugar

  • The sugar sweetens the cake and contributes to its moist texture.

• Cake flour

  • Cake flour is very finely milled from soft winter wheat. It has a protein content of 6 to 8%, giving the Sacher Torte a refined and tender crumb.
  • If you don’t have cake flour, use our simple DIY Cake Flour Substitute.

• Apricot jam

  • Apricot jam adds a sweet-tart bright flavor to the dessert.
  • The jam also gives the cake moisture.

• Rum

  • Rum adds a sophisticated depth of flavor to the Sacher Torte. Rum’s warmth and subtle spiciness balance the jam’s sweetness.
  • Use any type, but dark rum is best here

• Whipped cream

  • The clean dairy flavor is the perfect counterpoint to this rich Sacher Torte, and the creamy white color sets off the dark cake wonderfully.

How to Make Classic Austrian Sacher Torte

To Make the Cake

1. Preheat and Prepare Pan: Preheat the oven to 350°F (180°C) and butter and line a 9-inch (23 cm) springform pan with parchment. Set aside.
2. Melt Chocolate: Melt the chocolate in a double boiler over simmering water or gently in the microwave. Set aside to cool.
3. Whip Butter and Sugar: In a stand mixer with a whisk attachment, whip the butter, salt, and ½ cup (4 oz/115 g) sugar on medium-high until pale and fluffy, about 3 minutes.

4. Add Yolks and Vanilla: Whip in the vanilla extract and then the egg yolks, one at a time, scraping the sides of the bowl. Stir in the melted chocolate until combined.

5. Transfer and Clean Bowl: Transfer the mixture to a large, clean bowl and thoroughly wash and dry the mixer bowl and whisk.
6. Whip Egg Whites: Reattach the whisk and whip the egg whites on high until soft peaks form, about 3 minutes. Gradually add the remaining ½ cup (4 oz/115 g) sugar and continue to stiff, glossy peaks, 3–4 minutes more.

7. Fold Egg Whites: Gently fold ⅓ of the whipped egg whites into the chocolate mixture to lighten the batter, then fold in the remaining whites.
8. Add Flour: Fold in the cake flour in 2 additions, mixing just until combined.
9. Bake Cake: Spread the batter into the prepared pan and bake for 50–55 minutes, until a cake tester comes out clean. Let cool for 10 minutes before releasing the sides, then cool completely.

To Make the Filling

10. Prepare Filling: Combine the jam and rum in a small saucepan over medium heat, stirring constantly for 2 minutes until runny. Press through a fine mesh strainer and discard solids.
11. Layer Cake: Transfer the cake to a wire rack over a rimmed baking dish. Level the top if domed, then split the cake in half.
12. Spread Jam: Spread half the jam on the bottom layer, top with the remaining layer, then brush all over with the remaining jam. Let set for 30 minutes.

To Make the Glaze

13. Prepare Glaze: Place chocolate and butter in a small saucepan over low heat and warm, stirring frequently until melted and smooth.

14. Pour Glaze: Starting at the center, pour glaze over the cake in a circular motion, letting it drip down the sides. Tilt the rack to spread evenly; smooth sides with an offset spatula if needed. Let set for 1 hour.
15. Decorate (Optional): Loosen the cake from the rack and transfer to a serving dish. If desired, reheat collected glaze, strain, and pipe “Sacher” or other designs. Let set before serving.
16. Serve and Store: Serve slices with freshly whipped cream. Store leftovers covered at room temperature for up to 3 days.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Strain the Jam: Make sure to strain your apricot jam so it is lump-free and spreads smoothly.
• Fold Egg Whites Carefully: For best results, use a thin metal spoon to fold the egg whites into your yolk mixture to keep them from deflating.
• Substitute Cake Flour: If you don’t have cake flour, here’s how to make your own.
• Melt Chocolate Easily: Instead of using a double boiler, melt chocolate in the microwave in 30-second intervals, stirring in between until smooth.
• Smooth Glaze: For the smoothest results when pouring the glaze, avoid using a spatula. If necessary, use an offset to smooth the sides immediately after pouring while the glaze is still warm.
• Optional Decorations: This cake traditionally has “Sacher” written on top, but if you’re nervous about decorating, it’s still beautiful and elegant as-is.

Make Ahead and Storage Instruction

• Make and assemble the Sacher Torte ahead of time: Prepare the Sacher Tore as directed and keep the cake covered at room temperature for up to three days.
• Prepare cake components ahead of time and store them separately before assembling.
  • Cake: Bake the cake, cool, and slice it into layers. Wrap well in cling wrap.
    • Store at room temperature: The wrapped cake layers will keep for up to three days.
    • Freeze: For longer storage, place wrapped cake layers in a freezer bag. Freeze for up to three weeks.
      • Defrost the layers overnight in the fridge when ready to assemble the Sacher Torte.
  • Filling:
    • Make the filling and store it in an airtight container in the refrigerator for up to four weeks.
    • Warm the filling before using so that it’s easier to spread.
  • Glaze:
    • Let the glaze cool to room temperature and put in an airtight container.
      • Store at room temperature: The glaze will keep for up to three days.
      • Store in the fridge: Keep the glaze in the refrigerator for up to two weeks.
      • Gently reheat the glaze in a double boiler or the microwave before using.
• Storage: Store leftovers covered at room temperature for up to three days.

FAQs

• Can I make this cake gluten-free?

  • Yes, you can make this Sacher Torte gluten-free. Use a 1:1 gluten-free cake flour blend or all-purpose flour blend (both usually contain xanthan gum as a binding agent) for the cake flour.
  • Note that the result will differ in taste and texture from a torte made from the original recipe.

• Can I make this Sacher Torte without egg?

  • Because eggs, both the yolk and whipped egg whites, are essential to the flavor and texture of this traditional recipe, I wouldn’t recommend making Sacher Torte without eggs.
  • For a chocolate cake with no eggs, a moist texture, and great flavor, please give our Vegan Chocolate Cake a go! I think you’ll love it.

• How do I make sure my Sacher Torte isn’t dry?

  • Be sure not to over-mix the batter.
  • Make sure to brush the jam evenly all over the cake, including the sides.
  • Take care not to overbake the cake. Keep a close eye on the time and remove it from the oven when it’s just done and a cake tester comes out clean.

• Can I make this cake if I don’t have a springform pan?

  • Yes, you make this cake without a springform pan. It makes it easier to remove the cake, but it isn’t necessary. Use a 9-inch (23 cm) cake pan, butter it well,  and line it with parchment paper. Run a knife around the edge before removing the cake.

More Classic European Dessert Recipes

• Traditional English Trifle (Sherry Trifle)
• The Best Tiramisu Recipe
• Homemade Eclairs
• How to Make Baklava
• The Perfect Pavlova in 5 Simple Steps
• How to Make Flan (Crème Caramel)

IMPORTANT NOTE: This recipe was improved and updated on 8/31/2025, to include NEW step-by-step photography, make-ahead and storage instructions, and more Pro Chef Tips. 

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