Recipe

Classic Sacher Torte

Rich chocolate sponge layered with apricot jam and finished with a smooth, glossy chocolate glaze.

By Matt Campbell

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4.8 (214)

A classic Sachertorte with a mirror-like dark chocolate glaze on a cake stand, one slice cut to show the apricot jam layer, on a warm-lit kitchen table

Sacher torte is the kind of dessert that looks fancy enough to make you stand up straighter, but it is secretly very manageable in a home kitchen. It is a simple chocolate sponge, a thin, bright layer of apricot jam, and a shiny chocolate glaze that makes the whole thing feel dressed up.

This version stays true to the classic idea while keeping the steps calm and clear. No obscure ingredients, no pastry-chef panic. Just good chocolate, a tender-leaning sponge (with an optional syrup for insurance), and that little sweet-tart hit from the jam that makes you go back for “just one more bite” and then mysteriously there are crumbs.

Why It Works

Whipped egg whites keep the cake light instead of dense, so the glaze does not feel heavy.
Apricot jam adds contrast and keeps the chocolate tasting lively, not flat.
Warm jam + smooth glaze create clean layers and that signature polished look.
Simple syrup option (included) gives you insurance if you prefer a softer slice, without turning the cake soggy.

Apricot jam gently warming in a small saucepan on a stovetop, with a spoon resting nearby

Pairs Well With

Storage Tips

How to Store Sacher Torte

Room temperature: Store covered for up to 2 days. If your kitchen runs warm, store it in a cooler spot or refrigerate since the butter and chocolate glaze soften quickly in heat.
Refrigerator: Up to 5 days, tightly covered. Let slices sit at room temperature 20 to 30 minutes before serving so the texture softens and the chocolate tastes bigger.
Freezer: Freeze the cake (whole or sliced) up to 2 months. Wrap in plastic wrap, then foil. Thaw overnight in the fridge, then bring to room temperature before serving.

Tip: If the glaze gets a little dull after chilling, that is normal. Flavor is still great. A room-temp rest fixes most of it.

Common Questions

Is Sacher torte supposed to be dry?

Traditional Sachertorte is often a bit firm and sponge-like rather than fudgy, and it is usually served with whipped cream for balance. That said, it should not feel crumbly or parched. If you like a softer bite, brush the layers with the optional simple syrup in the instructions.

Do I have to use apricot jam?

Apricot is traditional because it is fruity but not loud. If you must swap, use smooth strained raspberry or peach preserves. Keep it thin, not chunky.

Why did my cake sink?

Most often it is underbaked or the egg whites got deflated. Bake until the center springs back and a toothpick comes out with a few moist crumbs, not wet batter. Fold gently and stop the moment you do not see white streaks.

How do I get the glaze shiny?

Strain it, use a gentle simmer (not a rolling boil), and pour when it is warm and fluid. Also, pour in one confident go. If you want more control, pour from a spouted measuring cup so you can commit without rushing.

Can I make it ahead?

Yes. Many people find Sacher torte even better the next day, when the flavors settle and the crumb relaxes a bit. You can bake and assemble, then glaze and serve the next day, or glaze the day before and keep covered.

Warm chocolate glaze being poured over the center of a round cake on a wire rack set over a baking sheet

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9-inch round cake pan (2 inches deep or deeper; springform helpful)
Parchment paper
Electric mixer or stand mixer
2 mixing bowls
Rubber spatula
Fine-mesh strainer (for silky jam and glaze)
Small saucepan
Wire rack + rimmed baking sheet (for glazing)
Long serrated knife (for slicing the cake)
Offset spatula (optional, for jam and touch-ups)

The first time I made Sacher torte, I treated it like a high-stakes baking exam and, shockingly, that energy did not help. The second time, I went in with a friend-in-the-kitchen mindset. Taste the jam. Smell the cocoa. Fold the whites gently, using a big spatula and a few calm turns of the bowl. It came out glossy, neat, and ridiculously satisfying. Now it is my go-to “special but not impossible” dessert when I want something classic that still has personality.

Classic Sacher Torte

(4.8 (214) Reviews)

Prep Time 35 minutes

Cook Time 30 minutes

Total Time 1 hour 35 minutes

Servings 10

Ingredients

Chocolate Sponge

6 large eggs, separated, room temperature
3/4 cup (150 g) granulated sugar, divided
1 tsp vanilla extract
1/2 cup (113 g) unsalted butter
4 oz (113 g) semisweet chocolate, chopped
1/2 cup (60 g) all-purpose flour
1/4 cup (25 g) Dutch-process cocoa powder
1/2 tsp fine salt

Apricot Layer

3/4 cup (240 g) apricot jam or preserves
1 tbsp water (only if jam is very thick)

Optional Simple Syrup (for extra moisture)

2 tbsp water
2 tbsp granulated sugar

Chocolate Glaze

6 oz (170 g) semisweet or bittersweet chocolate, chopped
1/2 cup (100 g) granulated sugar
1/2 cup (120 g) water
2 tbsp light corn syrup or honey (for shine, optional but helpful)
Pinch of salt

Measured ingredients for Sachertorte on a kitchen counter, including eggs, butter, chopped chocolate, cocoa powder, flour, and apricot jam in small bowls

Instructions

Prep the pan and oven. Heat oven to 350°F. Grease a 9-inch round cake pan (at least 2 inches deep) and line the bottom with parchment. Lightly dust with cocoa powder.
Pan note: If you use a springform, wrap the outside bottom with a snug layer of foil to prevent leaks.
Melt chocolate and butter. In a small saucepan over low heat (or a microwave in short bursts), melt the butter and 4 oz chopped chocolate until smooth. Set aside to cool slightly.
Whip yolks. In a large bowl, beat egg yolks with 1/2 cup of the sugar until pale and thick, about 2 to 3 minutes. Beat in vanilla. Slowly mix in the cooled chocolate-butter mixture.
Whip whites. In a clean bowl, beat egg whites with the salt until foamy. Gradually add the remaining 1/4 cup sugar and whip to glossy medium-stiff peaks. The tip should stand but still look creamy, not dry.
Fold. Sift flour and cocoa over the chocolate yolk mixture and fold gently. Fold in one-third of the egg whites to lighten, then fold in the remaining whites in two additions.
Tip: Use a large spatula and a light hand. Sweep down the side, scoop from the bottom, and rotate the bowl as you go. Stop as soon as you do not see white streaks.
Bake. Scrape batter into the pan and smooth the top. Bake 28 to 35 minutes, until the center springs back and a toothpick comes out with a few moist crumbs. Cool in the pan 10 minutes, then turn out onto a rack and cool completely.
Make optional simple syrup. In a small saucepan, simmer 2 tbsp water and 2 tbsp sugar just until dissolved. Cool.
Slice and fill. Make sure the cake is fully cool before slicing. Level the cake if needed. Slice horizontally into 2 layers.
Warm the apricot jam in a saucepan until loose, adding 1 tbsp water if needed. Strain for a smooth finish. Brush the cut sides lightly with simple syrup if using, then spread a thin, even layer of jam on the bottom layer. Place the top layer on.
Crumb coat with jam. Spread a very thin layer of warm jam over the top and sides of the cake. This is a classic step that helps the glaze look neat and polished. Let it set until tacky and no longer wet to the touch, about 10 to 15 minutes.
Make the glaze. Bring sugar, water, and corn syrup (if using) to a gentle simmer for 3 to 4 minutes, just until slightly thickened. Visual cue: it should lightly coat a spoon, not reduce into a thick syrup.
Remove from heat, add chopped chocolate and salt, and stir until smooth. Let cool 5 to 8 minutes so it thickens slightly but still pours. Strain if you want it extra silky.
Glaze the cake. Set cake on a wire rack over a rimmed baking sheet. Pour glaze over the center and let it flow to the edges. Use an offset spatula only if needed, and keep it minimal to avoid marks.
Let set 1 to 2 hours at room temperature (or 30 minutes in the fridge, then bring back to room temp before serving). For a cleaner finish, you can trim any long drips after the glaze sets.
Transfer, slice, and serve. To move it cleanly, slide a long offset spatula under the cake and transfer to a serving plate. Use a warm knife for clean slices. Traditionally, serve with lightly sweetened whipped cream on the side.