Sachertorte Recipe
Sachertorte Recipe photo by Taste of Home
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Guests will be surprised to hear this dessert starts with a convenient cake mix. Each bite features chocolate, almonds and apricots. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
TOTAL TIME: Prep: 30 min. Bake: 25 min. + chilling
MAKES:12-16 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min. + chilling
MAKES: 12-16 servings


  • 1/2 cup chopped dried apricots
  • 1/2 cup Amaretto
  • 1 package devil's food cake mix (regular size)
  • 3/4 cup water
  • 1/3 cup canola oil
  • 3 large eggs
  • 2/3 cup apricot preserves
  • 1 tablespoon Amaretto
  • 4-1/2 cups confectioners' sugar
  • 3/4 cup baking cocoa
  • 1/2 cup butter, softened
  • 1/3 cup boiling water
  • 1 tablespoon Amaretto
  • 1 cup toasted sliced almonds, optional

Nutritional Facts

1 slice: 493 calories, 18g fat (6g saturated fat), 55mg cholesterol, 327mg sodium, 77g carbohydrate (58g sugars, 3g fiber), 5g protein.


  1. Preheat oven to 350°. Combine apricots and amaretto; let stand 15 minutes. In another bowl, combine cake mix, water, oil, eggs and apricot mixture. Beat on low speed 30 seconds; beat on medium 2 minutes.
  2. Pour into two greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 22-27 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely.
  3. For filling, heat apricot preserves and amaretto on low in a small saucepan, stirring occasionally, until preserves are melted; set aside.
  4. For frosting, combine confectioners' sugar and cocoa. Add butter, water and amaretto. Beat on low speed until combined. Beat on medium until frosting achieves spreading consistency, about 1 minute.
  5. Using a long serrated knife, cut each cake horizontally in half. Place one layer on a serving plate; spread with half of the filling. Top with another layer; spread with 2/3 cup frosting. Top with third layer and remaining filling. Top with remaining layer; frost top and sides of torte with remaining frosting. If desired, spread toasted almonds on sides of torte. Refrigerate several hours before slicing. Yield: 12-16 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Chocolate-Almond Sachertorte in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p57

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