A beloved German classic, the Homemade Donauwelle Cake combines layers of vanilla and chocolate sponge, tart cherries, creamy vanilla buttercream, and a smooth dark chocolate glaze. Named after the wave-like marbling that mimics the Danube River, this cake is as visually striking as it is indulgently delicious.
Why You’ll Love This Recipe
Donauwelle is the perfect marriage of flavors and textures—airy sponge cake, tart fruit, velvety buttercream, and a crackling chocolate topping. It’s ideal for celebrations, afternoon coffee breaks, or as a nostalgic nod to European baking traditions. Despite its layered complexity, it’s straightforward to assemble, making it accessible to home bakers looking to impress. The wave effect adds a touch of artistry, while the familiar ingredients ensure widespread appeal.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 eggs
- 1 ¾ 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)
For the 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
For the Chocolate Glaze:
- 7 oz dark chocolate
- 2 tbsp neutral oil (e.g., sunflower)
directions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch rectangular baking pan.
- Cream the butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Sift the flour and baking powder together, then mix into the butter mixture until smooth.
- Spread half of the batter evenly in the prepared pan.
- Mix the cocoa powder and milk into the remaining batter, then gently spread it over the vanilla layer.
- Evenly scatter the pitted cherries over the batter and press them slightly into the surface.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
- While the cake is cooling, prepare the pudding by cooking the milk, pudding powder (or cornstarch and vanilla), and sugar until thickened. Cover with plastic wrap directly on the surface and let it cool to room temperature.
- Beat the softened butter until smooth and fluffy, then gradually incorporate the cooled pudding to form a silky buttercream. Spread evenly over the cooled cake.
- Melt the chocolate with the oil until smooth. Let cool slightly, then pour over the buttercream and spread evenly. Use a fork or cake comb to create wave-like patterns.
- Refrigerate until the chocolate sets fully before slicing and serving.
Servings and timing
- Servings: 12
- Prep Time: 30 minutes
- Cooking Time: 40 minutes
- Total Time: 1 hour 10 minutes + chill time
- Calories: Approximately 370 kcal per serving
Variations
- Fruit Substitute: Replace sour cherries with sweet cherries, raspberries, or canned apricots for a twist.
- Marble Style: Swirl the batters slightly before baking for a more dramatic wave effect.
- Alcohol Note: Brush the cake with cherry schnapps or Kirsch for added depth.
- Nutty Finish: Add finely chopped hazelnuts between the cake and buttercream layers for crunch.
- Vegan Version: Use plant-based butter, egg substitutes, and dairy-free pudding for a vegan-friendly option.
storage/reheating
Donauwelle should be stored in the refrigerator in an airtight container or tightly covered. It keeps well for up to 4 days. Allow the cake to come to room temperature for the best flavor and texture before serving. Freezing is possible, but note that the texture of the buttercream may change slightly upon thawing. Avoid reheating, as this dessert is best enjoyed chilled or at room temperature.
FAQs
What does “Donauwelle” mean?
Donauwelle translates to “Danube wave” in German, referring to the cake’s marbled appearance that mimics the flowing waves of the Danube River.
Can I use fresh cherries instead of jarred?
Yes, but make sure they are well-pitted and drained. Fresh cherries provide excellent flavor, but jarred sour cherries are traditional and convenient.
Is it possible to make Donauwelle in advance?
Absolutely. This cake actually benefits from resting, as it allows the layers to set and flavors to meld. Prepare it up to a day ahead.
Can I use a different type of pudding?
Yes, any thick, custard-style pudding works, but vanilla is classic. Make sure it cools fully before combining with the butter.
What kind of chocolate is best for the glaze?
Dark chocolate (at least 60% cocoa) provides a rich contrast to the sweet buttercream, but milk chocolate can be used if preferred.
Can I skip the chocolate glaze?
The glaze is traditional and adds depth, but the cake is still delicious without it or with a dusting of cocoa or powdered sugar.
How do I achieve the wave pattern on top?
Use a fork, toothpick, or cake comb to gently drag lines through the unset chocolate glaze in opposite directions.
What’s the best way to slice this cake?
Use a sharp knife dipped in hot water and wiped dry for clean slices through the set chocolate and buttercream.
Is Donauwelle similar to Black Forest Cake?
They share components—cherries, chocolate, and cream—but Donauwelle uses buttercream and has a denser base without whipped cream layers.
Can I freeze Donauwelle?
Yes, you can freeze slices wrapped tightly in plastic and stored in an airtight container. Thaw in the refrigerator overnight before serving.
Conclusion
Homemade Donauwelle Cake is a nostalgic and visually captivating dessert that embodies the richness of German baking tradition. With its layered construction, harmonious blend of flavors, and iconic wave motif, it’s an impressive yet approachable cake perfect for holidays, gatherings, or simply treating yourself. Each bite offers a delightful balance of tart cherries, soft sponge, smooth buttercream, and a crisp chocolate finish.
PrintHomemade Donauwelle Cake
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
- 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)
- 2 cups milk (for buttercream)
- 1 package (3.5 oz) vanilla pudding powder (or 3 tbsp cornstarch + 1 tsp vanilla extract)
- 3 tbsp granulated sugar (for buttercream)
- 1 cup unsalted butter, softened (for buttercream)
- 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.
- Meanwhile, 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
- Ensure the pudding is fully cooled before adding to the butter to prevent curdling.
- Using jarred sour cherries? Drain them thoroughly to avoid soggy cake.
- The wave pattern is iconic—don’t skip it if you want a traditional presentation.
- Store leftovers in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 370 kcal
- Sugar: 26 g
- Sodium: 90 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 95 mg