Print

Homemade Donauwelle Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Units Scale
  • 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

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch rectangular baking pan.
  2. Cream together the butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  3. Sift together the flour and baking powder, then mix into the wet ingredients until smooth.
  4. Spread half of the batter evenly into the prepared pan.
  5. Stir cocoa powder and milk into the remaining batter, then spread it over the vanilla layer.
  6. Evenly distribute the cherries on top of the batter and gently press them in.
  7. Bake for 35–40 minutes or until a toothpick comes out clean. Let the cake cool completely in the pan.
  8. 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.
  9. Beat the softened butter until creamy, then gradually mix in the cooled pudding to make the buttercream.
  10. Spread the buttercream evenly over the cooled cake.
  11. Melt the chocolate with oil until smooth. Let cool slightly, then pour over the buttercream layer and spread evenly.
  12. 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

Find it online: https://yumfoodusa.com/homemade-donauwelle-cake/