Go Back
+ servings
Decorative picture of sacher torte with whipped cream on a dessert plate
Print Recipe
5 from 6 votes

Sacher Torte Recipe

Learn how to make authentic Sacher Torte with my detailed step-by-step photo and video tutorial. This delicious two-layer chocolate cake is filled with apricot jam and glazed with a smooth chocolate glaze. It's a classic and popular Austrian cake and is typically served with whipped cream. Serve this unique cake for special occasions to impress your family and friends.
Prep Time1 hr
Cook Time1 hr
Rest3 hrs
Total Time5 hrs
Course: Dessert
Cuisine: Austrian
Keyword: sacher torte, sacher torte cake, sacher torte recipe
Servings: 12 servings
Calories: 617kcal



  • ¾ cup unsalted butter, at room temperature
  • 1 cup superfine sugar
  • 1 vanilla bean* (or 1 teaspoon vanilla extract)
  • 7 large eggs, at room temperature
  • 6 oz semi-sweet chocolate bars, melted and cooled
  • ¼ teaspoon salt
  • 1 cup cake flour


  • 17.5 oz apricot jam
  • ¼ cup rum


  • 8 oz semi-sweet chocolate bars, finely chopped
  • ½ cup unsalted butter, cut into a few pieces


  • Preheat the oven to 350°F (175°C). Line the bottom and sides of a 9-inch (23cm) springform pan with parchment paper and set aside.
  • In a large mixing bowl using an electric mixer fitted with a whisk attachment, cream the butter and ½ cup (100g) of superfine sugar on medium-high speed until it is pale and fluffy for about 3 minutes. Add the vanilla and one egg yolk at a time and mix to combine after each egg yolk. Then add the melted chocolate and beat until creamy for about 2 minutes. Set aside.
  • In another large mixing bowl, whisk the egg whites and salt with an electric mixer fitted with a whisk attachment on medium-high speed until foamy, about 1 minute. Then add the remaining ½ cup (100g) of superfine sugar and mix on high speed until stiff peaks form, about 5 minutes.
  • Carefully fold the whipped egg whites in 3 additions into the chocolate mixture. Fold only in one direction and with the same repeating movement. Don't overwork, or the cake will turn out flat. Then add the cake flour in 2 additions and fold just to incorporate, and no lumps remain. Take care not to overwork the batter. Otherwise, the batter will deflate, and the cake won't rise as high as necessary. The batter should be light, fluffy, and silky.
  • Transfer the batter to the prepared pan, spread evenly, and bake for about 50-60 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely.
  • Place a mesh strainer over a medium-sized heavy-bottomed saucepan or dutch oven, and press the apricot jam through the mesh strainer into the saucepan. Discard the fruit pulp. Add the rum and cook over medium heat for 2 minutes until hot, smooth, and combined. Then remove from the heat and set aside.
  • Cut a thin layer off the top of your cake to create a flat surface. Then flip the cake upside down and cut it in half horizontally. It's best to place the cake on a cake turner at this point. Spread about ⅔ of the jam all over the bottom cake layer. Place the top cake layer on top and evenly spread the remaining jam all over the top and the sides of the cake. The cake should be completely covered in jam. Let dry uncovered at room temperature for 1 hour or until the jam is dry to the touch.
  • To make the chocolate glaze, place a large heavy-bottomed saucepan or dutch oven over low heat and fill 2-inch (5cm) high with water. Place a large and heatproof glass bowl on top to completely close the saucepan and make sure that the bowl doesn't touch the water. Place the chocolate and butter in the bowl and slowly melt for about 5 minutes. Stir often with a rubber spatula and remove until the butter is completely melted and you see a few small pieces of chocolate in the glaze. Then remove the bowl from the heat and let rest for 5 minutes until completely melted and smooth. Stir occasionally.
  • All at once and in a circulating movement, pour the chocolate glaze on top of the cake and quickly spread with a long frosting spatula to level and let the glaze run down the sides of the cake to cover the cake completely. Work quickly and with just a few movements. Please use a cake turner for easier handling. Let the glaze dry for 1 hour.
  • Serve with whipped cream. Store in an airtight container at room temperature for up to 3 days.



First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Then just use the seeds.

Ingredients notes and substitutions
  • Superfine sugar (caster sugar) - I don't recommend using another sugar than superfine.
  • Vanilla - usually, Austrian cake recipes like this Sacher Torte use real Bourbon Vanilla beans. However, you can use 1 teaspoon vanilla extract instead.
  • Chocolate - use semi-sweet chocolate bars and no chocolate chips. The chocolate needs to be tenderly melting. Melted chocolate chips make the cake layers dry and flat, and the glaze won't be smooth enough to pour and spread over the cake beautifully.
  • Cake flour - you can use all-purpose (plain) flour and cornstarch instead. Therefore measure 1 cup (135g) of all-purpose flour and remove 2 tablespoon (16g) and replace with cornstarch. Then sift 2x.
  • Apricot jam - that's the original jam to use, but you can make this recipe with any other jam as well.
  • Rum - either light or dark rum works fine. If you don't want to add alcohol, replace it with water 1:1.

Note on the chocolate glaze
This is an easier chocolate glaze as the original recipe calls for. It's a thick, smooth, and good workable glaze. The original glaze is hard to make even for advanced bakers, and the odds are that you end up with an ugly looking cake. I, myself, ended up with an ugly cake many times. The original glaze is made of chocolate, sugar, and water. My glaze is very similar to the original one in taste and consistency. My goal is that you can recreate my recipes with success, which is why I choose an easier glaze. It is a thick, soft, and matt glaze similar to the original.

Expert tips for success
  • Use only the ingredients and substitutions I recommend. Otherwise, the results could be very different.
  • Don't overwork the cake batter while folding the egg whites and the flour into the chocolate mixture. If overworked, the cake batter will deflate, and therefore, the cake layer won't rise as high as necessary. It would be a flat cake with an off texture.
  • Bake the cake just until a toothpick inserted into the center comes out clean. Overbaking can lead to a dry cake.
  • Use only high-quality chocolate bars from the baking or candy aisle. I've got the best results with Lindt and Ghirardelli chocolate.
  • Let the jam dry before you glaze the cake, or the jam will liquefy and run down the cake along with the chocolate glaze.
  • Pour the glaze all at once and in a circulating movement over the cake and let it run down the sides. Then quickly spread and level the glaze with a long frosting spatula and as little movements as possible. The glaze will start drying quickly, and the longer you spread, the more uneven the glaze will be.
  • Let the glaze dry before serving. Then store the Sacher Torte at room temperature instead of in the fridge, or the glaze will sweat and create tiny water droplets on the surface.

Make ahead and freezing instructions
  • Cake layer: You can bake the cake layer up to 1 day in advance and store it in an airtight container at room temperature. It's also possible to freeze the cake layer once it's completely cooled. Therefore place it for 1 hour in the freezer, wrap it in plastic wrap, and transfer it to a freezer bag or container. To thaw, store it in the fridge overnight. Then let it come to room temperature before glazing it.
  • Jam: It's also possible to make the jam 1 day in advance and reheat it lightly before using it.
  • Prepare until including step 7: You can also prepare the cake until including step 7 and then store it at room temperature for up to 1 day. Then make the glaze and continue with step 8.

More questions?
Make this recipe perfect every time. So be sure to check the full post above. I included easy step-by-step photo instructions and a video to make it easy for you to replicate this recipe. 


Calories: 617kcal | Carbohydrates: 69g | Protein: 7g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 161mg | Sodium: 113mg | Potassium: 273mg | Fiber: 3g | Sugar: 47g | Vitamin A: 850IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 3mg