Sacher-Torte Day

Sacher-Torte Day is celebrated every year on December 5, a sweet celebration inviting dessert lovers worldwide to appreciate the classic chocolate-and-apricot cake Sachertorte — its rich history, decadent flavor, and the joy it brings whenever someone indulges in a slice.

History of Sacher-Torte Day

The dessert behind this celebration was invented in 1832 by the young pastry-chef apprentice Franz Sacher at the court of the Austrian politician Prince Metternich.
Over time, the cake, now known as Sachertorte, became a symbol of Viennese dessert tradition, especially after the founding of Hotel Sacher by Franz Sacher’s son Eduard Sacher in 1876.
The celebration of Sacher-Torte Day has emerged as a way to honor this heritage — inviting people around the world to enjoy this decadent confection and remember its origins in Vienna.

Why Sacher-Torte Day is important

Celebrating Sacher-Torte Day highlights the artistry, tradition and history behind one of the world’s most beloved cakes. It connects people to cultural heritage, reminding us that food can carry stories, legacy and shared memories.
Moreover, this day encourages indulgence in a treat that combines craftsmanship, flavor and tradition — offering a moment of pleasure and appreciation for simple culinary joy.

• It honors a historic and iconic dessert with roots in 19th-century Vienna.
• It reminds people of the value of culinary tradition and craftsmanship.
• It brings joy and indulgence — a sweet break in everyday life.
• It connects people through shared enjoyment of a classic dessert.
• It offers a fun excuse to try baking or tasting Sachertorte.

How to Celebrate Sacher-Torte Day

Celebrate Sacher-Torte Day with a slice of Sachertorte — treat yourself at home, visit a bakery or a café, or share a dessert with friends and family. Don’t forget to serve it with a dollop of unsweetened whipped cream or a cup of coffee to complete the experience.
If you enjoy baking, you might try making your own version at home — many recipes are available online, though the original recipe remains secret. For enthusiasts who want authenticity, consider visiting Hotel Sacher (if you travel), or order from a bakery that follows the traditional recipe in your area.

• Buy a Sachertorte from a pâtisserie or bakery and share with loved ones.
• Try baking your own version of Sachertorte using chocolate, apricot jam and glaze.
• Serve cake with whipped cream and a good cup of coffee.
• Invite friends over for a dessert night — celebrate with cake and warm drinks.
• Share photos or stories of your Sacher-Torte Day on social media using #SacherTorteDay.

Classic Sacher-torte Recipe

(A home-baker–friendly version)

Ingredients

For the cake:

• 1 cup (140 g) dark chocolate, chopped
• ½ cup (115 g) unsalted butter, softened
• ⅔ cup (130 g) granulated sugar
• 6 large eggs, separated
• 1 teaspoon vanilla extract
• 1 cup (130 g) all-purpose flour
• Pinch of salt

For the filling:

• ½ cup (150 g) apricot jam (smooth)

For the chocolate glaze:

• 1 cup (200 g) sugar
• ½ cup (120 ml) water
• 6 oz (170 g) dark chocolate, chopped

Optional: Unsweetened whipped cream for serving (traditional in Vienna)

Instructions

1. Prepare the cake

1. Preheat oven to 350°F / 180°C.
2. Grease a 9-inch / 23 cm round cake pan, line the bottom with parchment paper.
3. Melt the chocolate gently in a heatproof bowl over simmering water. Let cool slightly.
4. In a large bowl, beat butter and half the sugar until light and creamy.
5. Add melted chocolate and vanilla, mixing well.
6. Add egg yolks one at a time, beating after each addition.
7. In another bowl, beat the egg whites with the remaining sugar until stiff peaks form.
8. Gently fold one-third of the egg whites into the chocolate mixture to lighten it.
9. Fold in the flour and salt.
10. Fold in the remaining egg whites carefully — don’t deflate the batter.
11. Pour batter into the pan and bake for 35–40 minutes, or until a toothpick comes out clean.
12. Let cool completely on a rack.

2. Fill the cake

1. When cool, cut the cake horizontally into two layers.
2. Warm the apricot jam slightly so it spreads easily.
3. Spread a generous layer on the bottom half.
4. Place the top half back on and spread a thin layer of jam over the entire cake to help the glaze stick.

3. Make the chocolate glaze

1. In a saucepan, bring sugar and water to a boil.
2. Simmer for 5 minutes without stirring.
3. Remove from heat, add chocolate and stir until smooth and glossy.
4. Let cool a few minutes until slightly thickened but still pourable.

4. Glaze the cake

1. Place the cake on a rack over a tray.
2. Pour the warm glaze over the center and let it flow down the sides.
3. Use a spatula only to guide it — don’t overwork the glaze.
4. Let the cake set for at least 1 hour at room temperature.

Sacher-Torte Day Dates Table