Description
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.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 140mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
