Homemade Donauwelle Cake Recipe
A beloved German classic, this Homemade Donauwelle Cake layers vanilla and chocolate sponge with tart cherries, luscious buttercream, and a rich chocolate glaze—named after the wave-like marbling that resembles the Danube River.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes + chill time
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Ingredients
Scale
Cake:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 eggs
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
- 2 tbsp milk
- 1 cup pitted sour cherries (jarred or fresh, well-drained)
Buttercream:
- 2 cups milk
- 1 package (3.5 oz) vanilla pudding powder (or 3 tbsp cornstarch + 1 tsp vanilla extract)
- 3 tbsp granulated sugar
- 1 cup unsalted butter, softened
Chocolate Glaze:
- 7 oz dark chocolate
- 2 tbsp neutral oil (e.g., sunflower)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch rectangular baking pan.
- Cream together the butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Sift together the flour and baking powder, then mix into the wet ingredients until smooth.
- Spread half of the batter evenly into the prepared pan.
- Stir cocoa powder and milk into the remaining batter, then spread it over the vanilla layer.
- Evenly distribute the cherries on top of the batter and gently press them in.
- Bake for 35–40 minutes or until a toothpick comes out clean. Let the cake cool completely in the pan.
- Cook the pudding with milk and sugar as per package instructions. Let it cool to room temperature with plastic wrap directly on the surface to avoid skin forming.
- Beat the softened butter until creamy, then gradually mix in the cooled pudding to make the buttercream.
- Spread the buttercream evenly over the cooled cake.
- Melt the chocolate with oil until smooth. Let cool slightly, then pour over the buttercream layer and spread evenly.
- Use a fork or cake comb to create wave patterns in the chocolate glaze. Refrigerate until the chocolate is set before slicing and serving.
Notes
Nutrition
- Serving Size: 1 slice (assuming 1/12 of the cake)
- Calories: Approximately 400 kcal
- Sugar: Approximately 25g
- Sodium: Approximately 200mg
- Fat: Approximately 25g
- Saturated Fat: Approximately 15g
- Unsaturated Fat: Approximately 8g
- Trans Fat: 0g
- Carbohydrates: Approximately 40g
- Fiber: Approximately 2g
- Protein: Approximately 5g
- Cholesterol: Approximately 100mg
Keywords: Donauwelle Cake, German cake, cherry cake, chocolate cake, buttercream cake
Find it online: https://mbeams.com/homemade-donauwelle-cake-recipe/