Best Sachertorte in Vienna: Sacher vs Demel (And My Honest Verdict)

I was not expecting to care this much about chocolate cake.

In fact, I am not really a chocolate cake person at all. If presented with a list of cakes, chocolate would probably come last. So the fact that I ended up actively comparing versions of Sachertorte across Vienna feels faintly ironic.

But once you learn about the decades-long legal battle between Hotel Sacher and Demel over who could claim the “original”, it becomes difficult not to investigate properly.

So I did.

The Sachertorte Legal Battle (Briefly Explained)

Sachertorte was first created in 1832 by Franz Sacher. Years later, his son Eduard refined the recipe while working at Demel, and eventually went on to open Hotel Sacher.

Both establishments later claimed ownership of the “original” Sachertorte, leading to a long legal dispute that lasted until 1963.

The outcome?

Hotel Sacher secured the right to use the name “Original Sacher-Torte“.
Demel sells its version as “Eduard Sacher-Torte“.

One of the distinguishing differences is the jam layer. Hotel Sacher’s version contains two layers of apricot jam: one beneath the chocolate glaze and one in the centre of the sponge. Demel’s version contains a single layer beneath the glaze.

Naturally, I had to try both.

The One That Nearly Ruined It

My first encounter with Sachertorte was at the café in Schönbrunn Palace.

It was dry. The apricot jam tasted synthetic and slightly syrupy. The chocolate and the fruit seemed to compete rather than complement each other.

The only way I can describe it is that it tasted wrong.

I genuinely wondered what all the fuss was about.

However, I knew I had to try the ‘original’ version before forming an opinion.

Hotel Sacher: The Unexpected Conversion

I queued for a table at Café Sacher, fully prepared to be underwhelmed. It is undeniably touristy, and I assumed that might mean compromised quality.

I ordered the smaller cube version rather than the full slice. I was still sceptical, and I did not want to commit to something I might not enjoy.

And then I tasted it.

It was exceptional.

The sponge was moist without being heavy. The chocolate glaze was smooth and rich without being overly sweet. Crucially, the apricot jam tasted real and balanced, not artificial. It was bright enough to lift the chocolate rather than clash with it.

As someone who does not usually gravitate towards chocolate cake, I was genuinely surprised by how much I liked it. Surprised enough that I immediately regretted not ordering the full slice.

Hotel Sacher’s version contains two layers of apricot jam, and I suspect that extra layer is what made it work for me. It added brightness and prevented the cake from feeling one-dimensional.

I left Café Sacher with a very big smile on my face. They had converted a chocolate-cake sceptic.

(And for the record, the eggs Benedict there was one of the best I have ever had, but that is perhaps a separate matter.)

Demel: A Near Tie

After reading more about the legal dispute, I went to Demel determined to compare fairly.

Demel’s interior feels different from Sacher. Where Sacher leans red velvet and chandeliers, Demel feels almost museum-like. Serious about pastry. Precision rather than plushness.

I chose the cube version again to keep things consistent. This time I took it away rather than eating it inside, which admittedly changes the atmosphere slightly.

Demel’s Sachertorte contains a single layer of apricot jam beneath the glaze.

It was excellent.

The sponge texture was fresh and balanced. The glaze had the same clean finish and proper chocolate depth. The jam was high quality and restrained, not artificial or overly sweet.

If I had to quantify the difference, Demel came behind Sacher by about 0.05 percent.

That sounds absurdly precise, but it genuinely felt that close.

I suspect the deciding factor was the extra jam layer in the Sacher version. As someone who does not usually gravitate towards chocolate cake, that additional fruit flavour tipped the balance for me.

But truthfully, both massively exceeded my expectations.

So, Where Is the Best Sachertorte in Vienna?

If you are looking for a clear winner, here is my honest verdict:

Hotel Sacher takes it, narrowly.

But only just.

Demel is exceptional and absolutely worth trying. If you end up at either, you will not feel short-changed.

What I would not recommend is judging Sachertorte based on a random café version. The quality difference can be dramatic. A dry sponge and artificial jam can completely distort the experience.

If I return, I will order the full slice version at both and commit properly.

Because apparently, I am now someone who actively seeks out chocolate cake.

Vienna does that to you.

Where to Find Them in Vienna

If you are planning your cake comparison route, both locations are easy to reach within Vienna’s historic centre.

• Hotel Sacher – Philharmoniker Strasse 4, near the Vienna State Opera.
• Demel – Kohlmarkt 14, a short walk from the Hofburg Palace.

You can comfortably visit both on the same day.

FAQs: Best Sachertorte in Vienna

Questions about Viennese Sachertorte, and where to get it.

What is the difference between Sacher and Demel Sachertorte?

Hotel Sacher’s Original Sacher-Torte contains two layers of apricot jam: one beneath the chocolate glaze and one in the centre of the sponge. Demel’s Eduard Sacher-Torte contains a single layer of apricot jam beneath the glaze.

Which is the original Sachertorte?

Hotel Sacher holds the legal right to use the term “Original Sacher-Torte”. After a legal dispute that lasted until 1963, the court ruled that only Hotel Sacher could use that specific title. Demel sells its version under a different name.

Where can I eat the best Sachertorte in Vienna?

For the most authentic experience, try Hotel Sacher or Demel. Both produce high-quality versions. Hotel Sacher has the legal claim to the “Original”, but Demel’s version is also exceptional.

Is Sachertorte very sweet?

A good Sachertorte should not be overly sweet. The chocolate glaze should be rich but balanced, and the apricot jam should add brightness without tasting artificial. Quality varies significantly between cafés.

Can you buy Sachertorte to take away?

Yes. Both Hotel Sacher and Demel sell takeaway versions, including smaller cube portions. They both also sells boxed cakes and gifts (most Vienna coffee houses do).

Is Sachertorte worth trying if you do not like chocolate cake?

Surprisingly, yes. The apricot layer adds brightness that can make the cake more balanced than a standard chocolate sponge. Even as someone who does not usually choose chocolate cake, I was genuinely impressed.

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