Easy Homemade Traditional Sacher Cake (Classic Sacher Torte Recipe)

Sacher Cake is one of those nostalgic, chocolatey treats that instantly transports me back to cozy afternoons with family — the deep chocolate aroma, a thin glossy glaze, and that sweet layer of apricot jam. This easy, traditional Sacher Cake (also known as Sacher Torte) recipe is a homemade take on the Viennese classic that’s perfect for Sunday family meals, holidays, or a special weeknight dessert when you want to impress without stress.

Whether you’re making this for a birthday, a festive gathering, or a quiet coffee moment, this Sacher Cake is rich, elegant, and surprisingly straightforward to pull off.

🧂 Ingredients:

• 7 oz (200 g) dark chocolate (70% cacao recommended), chopped
• 1/2 cup (113 g) unsalted butter, room temperature
• 3/4 cup (150 g) granulated sugar
• 1 tsp vanilla extract
• 5 large eggs, separated (whites and yolks)
• 1 cup (120 g) all-purpose flour (see gluten-free swap below)
• 1/4 tsp baking powder
• pinch of salt
• 6–8 tbsp apricot jam, warmed and strained (for filling)
• For the glaze:
  • 4 oz (115 g) dark chocolate, chopped
  • 3 tbsp unsalted butter
  • 2 tbsp light corn syrup or honey (optional for shine)
  • 1–2 tbsp hot water or strong coffee (to loosen if needed)

Yields: one 9-inch (23 cm) round cake
Prep time: 20 minutes | Bake time: 40–45 minutes | Cooling & glazing: 45–60 minutes

👩‍🍳 Directions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.
2. Melt 7 oz (200 g) dark chocolate in a double boiler or in 20–30 second bursts in the microwave, stirring until smooth. Let it cool slightly.
3. In a bowl, cream together the room-temperature butter and 1/2 cup (100 g) of the sugar until light and fluffy (about 2–3 minutes). Stir in the vanilla extract and the slightly cooled melted chocolate.
4. Add the egg yolks (one at a time) to the chocolate-butter mixture, mixing until combined.
5. In a separate clean bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 1/4 cup (50 g) sugar and continue whisking until glossy, stiff peaks form.
6. Gently fold one-third of the beaten egg whites into the chocolate mixture to lighten it, then fold in the remaining whites carefully so you don’t deflate the batter.
7. Sift the flour and baking powder together and gently fold into the batter until just incorporated. Don’t overmix.
8. Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If the top browns too quickly, tent loosely with foil after 25 minutes.
9. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack and let it cool completely (about 30–40 minutes more).
10. Once cooled, slice the cake horizontally into two even layers using a long serrated knife. Warm and strain the apricot jam, then brush a generous layer onto the bottom cake layer. Place the top layer back on and brush the outside lightly with jam — this helps the glaze stick and gives the cake its classic glossy sheen.
11. For the glaze: melt 4 oz (115 g) dark chocolate with 3 tbsp butter and the corn syrup/honey in a double boiler, stirring until smooth. If it’s too thick, add 1–2 tbsp hot water or coffee to loosen. Let it cool slightly so it’s pourable but not runny.
12. Place the cake on a wire rack over a sheet of parchment. Pour the glaze over the cake, using an offset spatula to cover the sides. Work quickly before the glaze sets.
13. Let the glaze set at room temperature for 30–45 minutes (or chill briefly for 10–15 minutes to speed up setting). Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream.

💡 Tips & Variations:

• Best chocolate: Use good-quality dark chocolate (at least 60–70% cacao) for rich flavor.
• Prevent cracks: Don’t overbeat the batter; fold gently to keep the cake tender.
• Apricot jam tip: Straining warmed jam removes chunks and makes a smooth, thin coat. A touch of kirsch (cherry brandy) in the jam adds a classic Viennese note.
• Gluten-free: Swap 1 cup (120 g) all-purpose flour for 3/4 cup (90 g) almond flour + 1/4 cup (30 g) tapioca starch; reduce baking powder to 1/8 tsp. Texture will be slightly denser.
• Vegan: Use 1/2 cup aquafaba (whipped to stiff peaks) instead of egg whites and replace eggs/yolks with a combo of flax “eggs” and extra melted chocolate; use dairy-free butter and vegan chocolate. Results will differ but still lovely.
• Low-carb / Keto: Replace flour with 1 cup (112 g) almond flour and use erythritol/monk fruit sweetener; reduce apricot jam (or make a low-sugar berry spread). Cake will be denser and more delicate.
• Serving ideas: Serve with lightly sweetened whipped cream, crème fraîche, or espresso. Add toasted almonds or berries for contrast.
• Storage: Keep covered at room temperature for up to 1 day, or refrigerate for up to 4 days (store loosely covered to protect glaze). Freeze individual slices wrapped tightly in plastic and foil for up to 2 months — thaw in the fridge overnight.
• Make ahead: The cake layers can be baked a day ahead and assembled the next day; glazing day-of keeps the sheen fresh.

🩺 Health & Lifestyle Tie-in:
Sacher Cake is an indulgence — but choosing dark chocolate (70% or higher) adds antioxidants and deeper flavor, so a small slice goes a long way. Making desserts at home can also be healthier and more economical than buying bakery items every week: it’s a small investment in your well-being (and your wallet). Mindful treats like this fit well into a balanced lifestyle — enjoy with family, savor slowly, and pair with protein or a fresh fruit to balance the indulgence.

❤️ Conclusion:
I hope this easy, traditional Sacher Cake brings warmth, chocolatey joy, and a little Viennese charm to your table. If you make this cake, please tell me how it turned out in the comments or tag me on Instagram — I’d love to see your versions and any creative twists you try!

#fblifestyle

Sacher Cake

This easy, traditional Sacher Cake recipe is a homemade take on the Viennese classic, perfect for desserts on special occasions with its rich flavor and elegant presentation.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: Austrian

Calories: 350

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• 7 oz 7 oz (200 g) dark chocolate (70% cacao recommended), chopped Use good-quality dark chocolate for rich flavor.
• 1/2 cup 1/2 cup (113 g) unsalted butter, room temperature
• 3/4 cup 3/4 cup (150 g) granulated sugar
• 1 tsp 1 tsp vanilla extract
• 5 large 5 large eggs, separated (whites and yolks)
• 1 cup 1 cup (120 g) all-purpose flour Gluten-free swap: 3/4 cup almond flour + 1/4 cup tapioca starch.
• 1/4 tsp 1/4 tsp baking powder
• pinch pinch pinch of salt
• 6-8 tbsp 6–8 tbsp apricot jam, warmed and strained (for filling) Straining removes chunks for a smooth layer.

Glaze Ingredients

• 4 oz 4 oz (115 g) dark chocolate, chopped
• 3 tbsp 3 tbsp unsalted butter
• 2 tbsp 2 tbsp light corn syrup or honey (optional for shine)
• 1-2 tbsp 1–2 tbsp hot water or strong coffee To loosen glaze if needed.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.
2. Melt 7 oz (200 g) dark chocolate in a double boiler or in 20–30 second bursts in the microwave, stirring until smooth. Let it cool slightly.
3. In a bowl, cream together the room-temperature butter and 1/2 cup (100 g) of the sugar until light and fluffy (about 2–3 minutes). Stir in the vanilla extract and the slightly cooled melted chocolate.
4. Add the egg yolks (one at a time) to the chocolate-butter mixture, mixing until combined.
5. In a separate clean bowl, whisk the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 1/4 cup (50 g) sugar and continue whisking until glossy, stiff peaks form.
6. Gently fold one-third of the beaten egg whites into the chocolate mixture to lighten it, then fold in the remaining whites carefully so you don’t deflate the batter.
7. Sift the flour and baking powder together and gently fold into the batter until just incorporated. Don’t overmix.
8. Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If the top browns too quickly, tent loosely with foil after 25 minutes.
9. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack and let it cool completely (about 30–40 minutes more).

Assembling

1. Once cooled, slice the cake horizontally into two even layers using a long serrated knife.
2. Warm and strain the apricot jam, then brush a generous layer onto the bottom cake layer. Place the top layer back on and brush the outside lightly with jam.

Glazing

1. For the glaze: melt 4 oz (115 g) dark chocolate with 3 tbsp butter and the corn syrup/honey in a double boiler, stirring until smooth. If it’s too thick, add 1–2 tbsp hot water or coffee to loosen. Let it cool slightly so it’s pourable but not runny.
2. Place the cake on a wire rack over a sheet of parchment. Pour the glaze over the cake, using an offset spatula to cover the sides. Work quickly before the glaze sets.
3. Let the glaze set at room temperature for 30–45 minutes (or chill briefly for 10–15 minutes to speed up setting).

Notes

Best chocolate: Use good-quality dark chocolate (at least 60–70% cacao) for rich flavor. Storage: Keep covered at room temperature for up to 1 day, or refrigerate for up to 4 days. Freeze individual slices wrapped tightly in plastic and foil for up to 2 months. The cake layers can be baked a day ahead and assembled the next day; glazing day-of keeps the sheen fresh.