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Authentic Donauwelle Recipe Germany, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
Made of layers of vanilla and chocolate pound cake, sour cherries, German buttercream, and chocolate glaze, donauwelle, or Danube wave cake in English, is a classic German and Austrian sheet cake. The preparation starts with making pound cake consisting of vanilla and chocolate batter that are poured one on top of the other to create a marbled effect. The sour cherries are pressed into the batter, and the whole thing is baked. Once cooled, it is spread with German buttercream, which is basically vanilla pudding custard mixed with creamed butter. Finally, the chocolate glaze is poured over the cake in preferably two layers, and before the glaze is fully set, a wavy pattern is made in the glaze by running a fork through it. Donauwelle is also known as Schneewittchenkuchen, or Snow White cake in English, because the colors of the cake, black, red, and white, are the same as the colors of Snow White’s complexion and hair. However, a cake bearing that name has a variation ... Read more
Cooking tips
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vanilla pudding mix
Depending on where in the world you are, you may not be able to find the kind of vanilla pudding mix they sell in Germany and Austria. The main difference between the ones sold there and in the U.S. is that in the U.S., sugar is already a part of the pudding mix, so you do not need to add it. -
buttercream
The German buttercream is made with vanilla pudding custard and butter; both need to be at room temperature when it’s time to combine them. The butter is first creamed, then the custard is added by the tablespoon. -
cherries
Because all other parts of the cake are very sweet, it is best to opt for frozen cherries or jarred ones that are not additionally sweetened, so check the packing for more info. The sourness of the cherries will contrast nicely with the sweetness of the cake. -
glaze
Most recipes recommend topping this cake with a double layer of chocolate glaze because when running a fork through the glaze to make a wavy pattern, you won’t scratch into the buttercream as you already have one layer of set chocolate glaze underneath. Also, often the glaze is made by combining melted chocolate and cocoa butter because that makes for a softer glaze once set, and it won’t crack so ... Read more -
how to cut the cake
To prevent the cracking of the glaze and the smearing of the buttercream, it might be a good idea to pre-cut the glaze first. Then, cut the cake into slices with a knife that you’ve dipped into hot water and wiped dry. By employing this method, you should end up with neat and clean slices.
Donauwelle
PREP 50min
COOK 1h
RESTING 2h
READY IN 3h 50min
This recipe features the classic preparation of donauwelle, which means a light and dark pound cake, sour cherries, German buttercream, and a double layer of chocolate glaze. The recipe suggests having two layers of chocolate glaze for reasons of thickness so one does not break into the buttercream when making a wavy pattern in the glaze.
Ingredients
SPONGE
250g (8.8 oz) butter, softened
200g (7 oz) sugar
1 sachet vanilla sugar
a pinch of salt
6 eggs
380g (13.4 oz) flour
1 sachet baking powder
20g (4 tsp) powdered cocoa
2 tbsp milk
750g (26.5 oz) frozen cherries, defrosted and drained (or jarred cherries, drained) + a bit of sugar
CREAM
250g (8.8 oz) butter, softened
1 pack of vanilla pudding mix
100g (3.5 oz) sugar
500 ml (4 cups + 2 tbsp) milk
CHOCOLATE GLAZE
400g (14 oz) dark chocolate
40 - 50g (1.4 - 1.75 oz) coconut butter or oil
Preparation
Step 1/14
Set the oven to preheat to 180°C/350°F. Then, grease a baking tray and place a rectangle baking frame (25 x 35 cm/10” x 14”) inside the tray.
Step 2/14
Beat the butter until creamed. Combine the sugar, the vanilla sugar, and the salt, then add it to the butter and beat until blended. Whisk in the eggs one by one. Mix the flour and the baking powder, then sift the mixture and stir it into the batter.
Step 3/14
Pour two-thirds of the batter into the rectangle baking frame, then spread it so it’s even. Add the cocoa and milk to the rest of the batter and stir. Pour the now dark batter over the white batter. Arrange the cherries on top of the batter.
Step 4/14
Bake for 40 minutes. Take out of the oven when done (insert a toothpick into the sponge, and if it comes clean, it’s done) and let cool completely.
Step 5/14
For the buttercream, add the pudding mix, the sugar, and a bit of milk to a small bowl, then whisk until blended. Pour the rest of the milk into a saucepan and cook until nearly boiling.
Step 6/14
Take the milk off the stove, then pour in the pudding mixture while constantly stirring. Return to the stove and cook for about a minute, constantly stirring.
Step 7/14
Transfer the pudding to a heatproof bowl and cover the top with cling film. The film should touch the surface of the pudding to prevent the skin from forming. Let it cool completely.
Step 8/14
Beat the butter until creamed. Then, while constantly whisking with a mixer, add the pudding tablespoon by tablespoon.
Step 9/14
Spread the sponge with the buttercream. Refrigerate for one hour.
Step 10/14
To make the glaze, melt half of the chocolate and half of the coconut butter in a double broiler.
Step 11/14
Pour the glaze over the buttercream and tilt the cake, so it spreads across the entire surface. Let the glaze set and harden.
Step 12/14
Now for the second layer of chocolate glaze. Melt the remaining chocolate and the cocoa butter in a double broiler.
Step 13/14
Pour over the glaze and tilt the cake so it spreads over the entire cake. Run a toothed cake scraper across the still-hot glaze, making a wavy pattern in the glaze.
Step 14/14
Refrigerate until ready to serve.
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