Donauwelle is a show-stopping dessert with a beautiful layered look and a perfect balance of flavors. The light vanilla and chocolate sponge, the juicy cherries, the silky buttercream, and the firm chocolate topping come together in a dessert that’s indulgent, elegant, and satisfying. Whether for a festive occasion or an afternoon treat, it’s always a hit.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
unsalted butter granulated sugar eggs vanilla extract all-purpose flour baking powder milk unsweetened cocoa powder sour cherries (jarred or canned, drained) for the buttercream: milk, vanilla pudding powder, butter, powdered sugar for the chocolate glaze: dark chocolate and butter or oil
Directions
Preheat the oven to 350°F (175°C). Line a rectangular baking pan (about 9×13 inches) with parchment paper.
Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
Mix flour and baking powder, and add to the wet ingredients alternately with milk until smooth.
Spread half of the batter evenly into the prepared pan.
Mix cocoa powder into the remaining batter and spread it gently over the vanilla layer.
Distribute drained cherries evenly over the batter, pressing them in slightly.
Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
Prepare vanilla pudding according to package directions using milk and let it cool completely.
Beat butter and powdered sugar until fluffy, then gradually mix in the cooled pudding to form the buttercream.
Spread the buttercream evenly over the cooled cake and chill for at least 30 minutes.
Melt chocolate with butter or a bit of oil, then pour over the buttercream. Spread evenly and let set before slicing.
Servings and timing
This recipe makes about 12 servings. Prep time: 30 minutes Cook time: 35 minutes Cooling and chilling time: 1 hour 30 minutes Total time: approximately 2 hours 35 minutes
Variations
Cherry alternative: Use fresh cherries or frozen ones when in season—just make sure to pit and drain them well.
Rum flavor: Add a splash of rum or cherry liqueur to the buttercream or cake batter for a deeper flavor.
White chocolate glaze: Swap dark chocolate for white chocolate for a lighter look and sweeter taste.
Whipped cream topping: Replace the buttercream with sweetened whipped cream for a lighter version.
Gluten-free: Use a gluten-free flour blend suitable for cakes.
Storage/Reheating
Store Donauwelle in the refrigerator in an airtight container for up to 4–5 days. Let it sit at room temperature for 15–20 minutes before serving to soften the buttercream. This cake does not freeze well due to the buttercream and chocolate glaze, so it’s best enjoyed fresh or within a few days.
FAQs
What does Donauwelle mean?
“Donauwelle” translates to “Danube wave,” referring to the cake’s marbled wave-like appearance and layers.
Can I make Donauwelle a day ahead?
Yes, in fact, it tastes even better after sitting overnight in the fridge as the flavors meld and the layers firm up.
What kind of cherries should I use?
Jarred or canned sour cherries are traditional, but you can use fresh or frozen cherries as long as they are pitted and well-drained.
Can I use boxed pudding for the buttercream?
Yes, a good-quality vanilla pudding mix works perfectly for the buttercream layer. Just be sure it’s fully cooled before adding to the butter.
Why is my chocolate topping cracking?
If the chocolate glaze is too cold or too firm when slicing, it can crack. Let the cake sit at room temperature for a few minutes before cutting.
Can I use margarine instead of butter?
Butter gives the best flavor and texture, especially in the buttercream, but margarine can be used in a pinch.
Do I need to refrigerate Donauwelle?
Yes, because of the buttercream and cherries, it should be stored in the refrigerator.
How do I get clean slices?
Use a sharp knife warmed under hot water, wiping it clean between each slice for neat cuts.
Can I double the recipe for a larger crowd?
Yes, you can double the ingredients and bake it in a large sheet pan. Adjust baking time as needed.
Is Donauwelle a cake or a torte?
It’s considered a sheet cake, but due to its layered structure and rich ingredients, it can also be viewed as a type of torte.
Conclusion
Donauwelle is a classic European cake that brings together rich chocolate, juicy cherries, creamy buttercream, and a sleek chocolate glaze in one elegant dessert. With its striking appearance and delightful layers, it’s a perfect choice for special occasions, family gatherings, or anytime you want to enjoy something a little extra. Whether you’re familiar with German baking or trying it for the first time, this cake is a must-bake treat.
Donauwelle, or ‘Danube Wave,’ is a traditional German-Austrian sheet cake featuring layers of vanilla and chocolate sponge, tart cherries, creamy vanilla buttercream, and a glossy chocolate glaze. Its signature wavy pattern makes it as beautiful as it is delicious.
Ingredients
1 cup (225 g) unsalted butter, softened
1 cup (200 g) granulated sugar
4 large eggs
1 tsp vanilla extract
2 cups (250 g) all-purpose flour
2 tsp baking powder
1/4 cup (60 ml) milk
2 tbsp unsweetened cocoa powder
1 jar (about 12 oz / 350 g) sour cherries, drained
For the buttercream:
2 cups (500 ml) milk
1 package (40 g) vanilla pudding powder
3/4 cup (170 g) unsalted butter, softened
1/2 cup (60 g) powdered sugar
For the chocolate glaze:
5 oz (150 g) dark chocolate
2 tbsp butter or 1 tbsp neutral oil
Instructions
Preheat the oven to 350°F (175°C). Line a 9×13-inch (23×33 cm) baking pan with parchment paper.
Cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
In a separate bowl, combine flour and baking powder. Add to the wet ingredients alternately with milk until smooth.
Spread half of the batter evenly into the prepared pan.
Mix the cocoa powder into the remaining half of the batter, then spread it gently over the vanilla layer.
Distribute the drained cherries evenly over the top and press them slightly into the batter.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan.
Prepare the pudding according to package directions with the milk. Let cool completely, stirring occasionally to prevent skin from forming.
In a bowl, beat softened butter and powdered sugar until light and creamy. Gradually add the cooled pudding until smooth and fluffy.
Spread the buttercream evenly over the cooled cake. Chill for at least 30 minutes to firm up.
Melt the chocolate with butter or oil over low heat or in short microwave bursts. Pour over the buttercream and spread evenly.
Allow the glaze to set completely before slicing and serving.
Notes
Ensure the pudding is fully cooled before mixing with butter to prevent curdling.Let the chocolate glaze set at room temperature for a smooth finish.For neat slices, warm a knife in hot water and wipe between cuts.Best enjoyed after chilling overnight for the flavors to meld.Store refrigerated and bring to room temperature before serving for ideal texture.
