Everyone knows Vienna’s iconic Sachertorte, but there’s far more to Austria’s sweet tooth than chocolate and apricot jam. Here are 10 delicious alternatives worth seeking out.
Cremeschnitte
This custard-layered dessert is found across Central Europe, but Austria’s version holds its own.
Cremeschnitte typically features two sheets of puff pastry filled with vanilla-flavoured pastry cream, sometimes topped with powdered sugar or glossy icing. Its roots stretch back to the Austro-Hungarian Empire, with regional names like kremšnita or kremna rezinastill in use today.
Fluffy, delicate and rich, it’s a coffeehouse cl***ic.
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Linzer Torte
Named after the city of Linz, Austrians will tell you that this shortcake is considered the world’s oldest known cake named after a place.
The pastry is made with ground nuts (usually hazelnuts or almonds), spiced with cinnamon and lemon zest, and filled with redcurrant or raspberry jam. A signature criss-cross lattice gives it a rustic charm.
Linzer Torte is especially popular during the winter holidays but available year-round.
Prügeltorte
This eye-catching Tyrolean speciality is baked by slowly rotating layers of batter on a spit, forming a tree-like ring.
Also known as Cake of Kings, Prügeltorte is traditionally served at weddings and festive occasions. When Queen Elizabeth II visited Austria, she was famously served a version of this treat. The result is golden and sculptural — a showstopper as much as a dessert.
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Marillenfleck
When apricots (Marillen) are in season, Austrian bakeries offer this simple, satisfying sponge cake. Halved apricots are placed atop a buttery batter and baked until golden brown, then dusted with powdered sugar and cut into squares.
Topfentorte
Made with Topfen (a soft, tangy quark cheese), this Austrian-style cheesecake is lighter and airier than its American cousin.
The filling is often layered between sponge cake, set with gelatine and topped with whipped cream. It’s chilled rather than baked and typically flavoured with lemon, making it a refreshing choice, especially in summer.
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Punschkrapfen
Punschkrapfen (or Punschkrapferl) are vibrant pink cubes filled with a mix of sponge cake, nougat, jam and a dash of rum.
They’re coated in punch-flavoured icing and often topped with a ***tail cherry. A beloved staple of Viennese pastry shops, these bite-sized treats show a surprisingly boozy punch.
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Biedermeier-Torte
This layered sponge cake, flavoured with hazelnuts and maraschino liqueur, hails from Vienna’s Biedermeier period.
It’s filled with chocolate and nougat creams, offering richness and refinement in every bite. The Biedermeier-Torte is often found in traditional Viennese cafés, such as Aida, where it’s still served with a cup of Kleiner Brauner.
Nuss Schnitten
This layered dessert from southern Burgenland features a nut-enriched dough topped with fluffy meringue and apricot or raspberry jam.
The result is a crunchy, chewy, sweet-and-tart slice. Some versions include a chocolate glaze or coffee cream, but all share the characteristic contrast between the dense base and glossy top.
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Kardinalschnitte
A favourite in Vienna, this cake’s name — cardinal slice — refers to its gold-and-white layers, evoking the colours of the Catholic Church.
Meringue alternates with sponge and coffee-flavoured cream, sometimes garnished with fruit. Despite its ornate appearance, Kardinalschnitte is light and airy, ideal with a gl*** of dessert wine.
And yes, there’s still Sachertorte
No Austrian cake list is complete without mentioning the legendary Sachertorte. Created in 1832 by a teenage Franz Sacher for Prince Metternich, the cake features chocolate sponge, a thin layer of apricot jam, and a glossy chocolate glaze. Only Hotel Sacher serves the original version — look for the chocolate seal. But rival versions, like the one at Demel, are almost equally revered.
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