Sachertorte

Nov 3, 2026 · By VanillaGoods

Baking Cakes cupcakes Vanilla: Extract Medium

Sachertorte is a dense but tender Viennese chocolate cake split and layered with apricot jam, then covered with a smooth, shiny chocolate glaze. Serve it with plain whipped cream. Makes 1 9-inch cake in about 2 hr 55 min.

Prep 60 min

Cook 55 min

Cooling 1 hr

Total 2 hr 55 min

Yield 1 9-inch cake

Ingredients

Adjust yield

9-inch cake

5 ½ oz (150 g)bittersweet chocolate, chopped, for the cake
⅔ cup (150 g)unsalted butter, softened
¾ cup (100 g)powdered sugar
6 (108 g)egg yolks, room temperature
1 tsp (5 ml)vanilla extract
6 (198 g)egg whites, room temperature
½ cup (100 g)granulated sugar, for the cake
1 cup (140 g)all-purpose flour
1 pinch (1 g)fine salt
¾ cup (250 g)apricot jam, warmed and strained
¾ cup (150 g)granulated sugar, for the glaze
7 tbsp (100 ml)water
6 oz (175 g)bittersweet chocolate, chopped, for the glaze
¾ cup (200 ml)heavy cream, cold, lightly whipped, unsweetened

Fresh ingredient guides

ApricotsHow to pick, season & nutrition · 74 kcal per 155 g

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Instructions

Heat the oven to 325 F (165 C). Grease a 9-inch springform pan and line the bottom with parchment.
Melt the chocolate gently in a bowl over barely simmering water or in short microwave bursts. Cool to lukewarm.
Beat the butter with the powdered sugar for 4 minutes until pale. Beat in the yolks one at a time, then the vanilla and melted chocolate.
Whip the whites with the salt to soft peaks, add the sugar gradually and whip to stiff glossy peaks. Fold a third into the chocolate batter, then fold in the rest alternately with the flour until no streaks remain.
Scrape into the pan and bake 50 to 55 minutes, until a skewer comes out with a few moist crumbs. Cool 10 minutes, then turn out and cool completely.
Slice the cake into two layers. Spread the bottom with a third of the warm jam, set the top on and brush the top and sides with the rest. Chill 30 minutes to set.
Glaze: boil the sugar and water to 225 F (107 C), remove from heat, cool 3 minutes, then stir in the chocolate until smooth and shiny. Cool to about 100 F (38 C) until it flows like thick syrup.
Pour the glaze over the cake and spread with a spatula to coat. Let set at room temperature, then serve with the lightly whipped cream.

Tips

Strain the jam so the layer is smooth.
Pour the glaze in one confident pass for a mirror finish.
Chill the cake before glazing so the glaze sets quickly.
Sugar syrup reaches 225 F (107 C); handle carefully. Keep the cream refrigerated until serving.

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Recipe FAQ

How long does it take to make sachertorte?

Plan on 60 minutes of prep and 55 minutes of cooking, plus 1 hour to chill. The recipe makes 1 9-inch cake.

How should I store sachertorte?

Store at room temperature up to 3 days in an airtight container, or refrigerate for 5 days and bring to room temperature before serving.

Can I make sachertorte ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Serve it with black coffee.

Estimated · per serving

Nutrition

Per serving = 1 of 1 serving this recipe makes.

408 Calories / serving

19.9g Fat

52.7g Carbs

5.3g Protein

37.4g Sugar

Whole recipe (1 serving): ~408 cal · 20g fat · 53g carbs · 5g protein · 37g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.