These days so much of our way of life is influenced by what we see on social media. Take food trends for instance, bakeries get a cult following from people posting their products and rating it as “lit” or whatever the new word for cool is. I’m sure the younger generation can’t imagine what life must have been life before Facebook or Instagram or Tik Tok, but the recipe I’m sharing with you today pre-dates social media. It became famous all over the world that they kept the recipe in a vault–or so the story goes.

My recipe has been adapted from the recipe published on Hotel Sacher’s website, Hotel Sacher is a world famous hotel in Austria. It was built by Eduard Sacher, the son of pastry chef Franz Sacher who developed the cake recipe. The cake is made of a generous helping of apricot jam sandwiched between two sponge cakes and covered with a shiny chocolate glaze. There are plenty of recipes out there, most of them have almond meal, but I’m a stickler for tradition, so I went straight to the source and worked on that recipe.

I tried the sachertorte at Hotel Sacher in Salzburg. Pictured above is Mirabell garden in Salzburg.

The sponge cake is a chocolate genoise, meaning the recipe does not use a chemical leavener. Egg whites are used to give the cake height, so it’s important to gently fold them in. The generous apricot jam helps moisten this otherwise dry chocolate cake, and the chocolate glaze also protects it from further drying out. A word of caution, cool down the cake before even starting the glaze. The glaze sets quickly and will form a skin if left out too long, so it’s best to make it when the cake is ready to be glazed. You don’t need fancy piping techniques, just an offset spatula. Oh and try not to move the cake until the glaze is completely set, otherwise you will get cracks, just like mine below. The glaze should set in a couple of hours in room temperature or an hour if chilled.

Again, this is a very basic recipe, quite easy to follow and make at home, so please, if you are just starting off baking cakes, give this one a try. The cake is traditionally served with a big helping of whipped cream, but my recipe calls for white chocolate chantilly cream. However, vanilla ice cream also pairs well with this cake. Or just have it as is with coffee is great too.

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Finally, like I said, if you’re looking for a super moist chocolate cake, this is not the recipe for it. But this is delicious and easy to make with no frosting involved. Below is a photo of the original sachertorte that I had in Salzburg, and next to it is my homemade version, finished in 2 hours. I enjoy it by itself with coffee, and I didn’t find it too dry at all. Let me know what you think if you give this recipe a try. If you post photos, feel free to use #mrsfancypantsrecipes or tag, this helps me see your creations and gives me feedback on what recipes I should post. If you also have any questions, comment below and I’ll make sure to respond. That’s it for my sachertorte recipe. Again, if you’re after a simple, delicious and quick cake recipe, don’t wait any longer. Preheat your ovens and bake away! Happy baking!

Difficulty: Easy


Makes 1 x 24cm cake


    For the cake:
  • For the glaze:
  • For the white chocolate cream


0/12 Instructions
  • Place milk, chocolate and sugar in a small heatproof bowl and place on top of a pot with simmering water, making sure the water doesn't touch the bottom your bowl. Once chocolate is melted, take the bowl of the heat then mix in the cream. Chill for at least 2 hours.
  • Preheat oven to 170C. Greases and line a 24cm cake pan.
  • In a medium bowl, make a meringue by whisking the egg whites and sugar together on medium until glossy. Set aside.
  • In the bowl of your stand mixer, cream butter and sugar until fluffy. Add yolks one at a time mixing after each addition. Add warm melted chocolate. Fold in flour then fold in meringue.
  • Pour batter into the cake pan and bake for 45 minutes or until a toothpick comes out with just a few crumbs.
  • Remove from oven and let cool completely. Remove from the pan and cut in half so that you have a sandwich. Place the halves on a cooling rack, cut part facing up.
  • Warm the apricot jam until smooth. Using a palette knife or brush, spread the jam onto the cut side of each layer of the cake. Put the cake back together like before, the jam should be in between the cake sandwiches. Place the cake on a rack and put a tray underneath the rack. Set aside.
  • In a small sauce pan, mix together water and sugar. Bring to the boil, and keep boiling for 5 minutes. Take off from heat and let cool for 2 minutes until the bubbling subsides.
  • Slowly pour the sugar syrup on the chocolate and mix with a wooden spoon until glossy. Keep stirring until the mix thickens and cools slightly. If it becomes too thick just use an offset spatula to spread it.
  • Cover the whole cake with the glaze, use an offset spatula if the glaze is too thick. Leave the cake to set until the chocolate glaze is hard. If you move or touch the cake at this stage it will crack. You can place the rack in the fridge of you want it to set faster.
  • When you're ready to serve, whisk the white chocolate cream until stiff. Place in a piping bag with a large star nozzle.
  • Dip the blade of a knife in hot water and cut cake slices. Pipe the white chocolate cream on the side.

Let’s be honest, intricate bundt cakes look so amazing. But there’s always that risk that because the design is so intricate your cake will get stuck. If you are a bundt cake pro, please keep doing what you’re doing, because why fix what’s not broken? Now if you’ve had bundt cake stuck in the pan several times and you’re ready to give up, please give this recipe a try before totally throwing your beautiful pan out.

Here are a few key things to remember:

  1. Softened butter is my preference when it comes to greasing bundt pans. Softened means you can make a dent in the butter even with just a slight pressure. Use a small pastry brush and get the butter into each nook and cranny. Take your time.
  2. When you’re satisfied that every millimetre is buttered up, sprinkle flour on top of the butter and lightly tap to distribute the flour. Cover all of the buttered surface then turn your pan over and tap lightly to remove the excess flour. Your pan should look like the one below:

3. Now like any cake, you know the cake will come out if the cake is pulling away from the pan.

Note the photos below:

Now here’s the golden ticket! This tip is a bundt cake game-changer! Once you remove the pan from the oven, cover the pan with a bigger plate and let sit for 10 minutes. After 10 minutes, invert the pan and your cake should slide right out.

If you don’t have a bundt pan, this recipe works in a large loaf pan too! Some key notes if you’re using a loaf pan:

  1. It’s the same baking time and temperature.
  2. You don’t have to use butter and flour to grease the pan, I simply use spray oil and line the tin with baking paper.
  3. You don’t need to cover the pan with a plate after removing from the oven, just cool it down completely in the pan.

Finally, I adapted this recipe from Spruce Eats’ Sour Cream Lemon Cake. What does “adapt” mean? I added some of my own touches like:

  1. I use metric measurements when baking because I weigh everything, but I’ve tested the US measurements in this recipe too.
  2. I prefer using creme fraiche instead of sour cream (and yogurt) because after testing all three, I found the cake using creme fraiche had the nicest crumb, flavour and moisture even without the syrup and glaze.
  3. I added another lemon for zesting to amp up the flavour in the cake itself
  4. I added a lemon-vanilla syrup mostly to use up the other lemon and in case you overbaked your cake, this will save it.
  5. Lastly, I used the juice from the other lemon in the glaze.

Surprisingly, the lemon flavour in the cake is not overwhelming, it’s just absolutely delicious and fresh. Now you know everything there is to know about this lemon drizzle cake. Time to take your whisks out and preheat your ovens and try this recipe! Please comment below if ou have any questions, and tag on your Social Media posts. Happy baking!

Difficulty: Medium

Lemon Drizzle Cake

Makes 1 x 10-cup bundt cake or 1 large loaf cake

Adapted from Spruce Eats


    For the lemon cake
  • For syrup
  • For glaze


0/15 Instructions
  • Measure all your ingredients then preheat oven to 175C. If using softened butter, grease your bundt pan now. Do this by brushing the bundt pan with the softened butter using a small pastry brush, being careful to get the butter into each nook and cranny. Sprinkle flour over the butter and tap around lightly to distribute. Turn pan over and tap lightly to remove excess flour. If you're using melted butter, DO NOT GREASE YOUR PAN YET.
  • Sift flour, salt and baking powder together. Set aside.
  • In the bowl of your stand mixer with the paddle attachment on medium-high, cream sugar and butter until light and fluffy.
  • Add eggs one at a time, incorporating well after each addition.
  • Turn mixer down to low then add lemon zest.
  • Add half of the flour mixture gradually using a spoon, mix well.
  • Add the creme fraiche (or yogurt or sour cream) then mix until incorporated.
  • Fold in the rest of the flour mix. Set aside.
  • If you're using melted butter, make sure its not hot. Brush the bundt pan with the butter using a small pastry brush, being careful to get the butter into each nook and cranny. Sprinkle flour over the butter and tap around lightly to distribute. Turn pan over and tap lightly to remove excess flour.
  • Pour cake batter into the pan. Bake for 50 minutes or until the skewer comes out clean. Meanwhile make the syrup.
  • Combine all the ingredients for the syrup in a small pan. Bring to the boil until sugar is dissolved and you get a slightly thick consistency. Cool down.
  • When cake is ready, remove from oven and cover with a large plate for 10 minutes. Use kitchen mitts to invert pan and remove cake. Your cake should slide out perfectly.
  • Make several small holes on your cake using a toothpick then brush the cake with the syrup. Leave to cool completely.
  • When cake is completely cool, make the glaze by placing the icing sugar in a medium bowl and whisking the lemon juice in. Start with half and keep adding until you get the consistency you want just be careful that you don't make the glaze too thin, test it by checking how quick it drips from your spoon. You want a slow drip to get that nice drizzle effect.
  • Leave the glaze to set for 10-15 minutes then your cake is ready to serve.


You can make this in a large loaf pan if you don't have a bundt pan. Here are some notes if you're doing this:

  1. It's the same baking time and temperature.
  2. You don't have to use butter and flour to grease the pan, I simply use spray oil and line the tin with baking paper.
  3. You don't need to cover the pan with a plate after removing from the oven, just cool it down completely in the pan.