🇩🇪 Germany · Dessert
Donauwellen (Danube Wave Cake)
By eatmundo · July 6, 2026
Donauwellen is a classic German sheet cake, beloved for its striking wavy pattern and delightful blend of flavors. Layers of vanilla and chocolate sponge cake are dotted with sour cherries, topped with a luscious buttercream, and finished with a rich chocolate glaze. It's a festive and truly beautiful dessert, perfect for any special occasion.
Ingredients
check them off as you prepareHow to Make It
- 1
Preheat your oven to 180°C (350°F) and grease a 25x35 cm (10x14 inch) baking sheet. In a large bowl, cream together 250g softened butter and 200g sugar until light and fluffy, about 5 minutes. Beat in 4 large eggs one at a time, ensuring each is fully incorporated before adding the next.
- 2
In a separate bowl, whisk together 350g flour and 1 packet (15g) baking powder. Gradually add the dry ingredients to the butter mixture, alternating with 4 tablespoons of milk, mixing until just combined. Divide the batter in half.
- 3
To one half, add 2 tablespoons of cocoa powder and mix until fully incorporated, creating the chocolate batter. Pour the plain vanilla batter onto the prepared baking sheet and smooth it evenly. Then, spoon the chocolate batter over the vanilla layer and spread it gently.
- 4
Drain 1 jar (720ml) of sour cherries, reserving the juice. Distribute the cherries evenly over the chocolate batter. Gently press them down slightly; don't push them all the way through. Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool completely on a wire rack.
- 5
For the cream, prepare 1 packet (37g) vanilla pudding according to package directions, but use 400ml of milk (instead of 500ml) to make it thicker. Let it cool, stirring occasionally to prevent a skin from forming. Beat 200g softened butter until fluffy, then gradually add the cooled pudding, beating until smooth. Stir in 200g sour cream.
- 6
Spread the vanilla cream evenly over the cooled cake. For the chocolate glaze, gently melt 200g dark chocolate with 2 tablespoons of neutral cooking oil (like sunflower or canola) in a double boiler or microwave. Stir until smooth and glossy.
- 7
Pour the melted chocolate glaze over the cream layer, spreading it quickly and evenly. While the chocolate is still soft, use a fork or a wavy pastry comb to create the characteristic 'wave' pattern. Refrigerate for at least 2 hours to set the glaze and cream before serving. Serve chilled and enjoy the beautiful layers!
Frequently Asked Questions
How do I prevent the sour cherries from sinking to the bottom of the Donauwellen cake batter?+
To keep sour cherries from sinking, drain them very well and then lightly toss them with a tablespoon of flour or cornstarch before scattering them evenly over the batter.
How is the characteristic "wave" pattern formed in Donauwellen, and how can I ensure it's prominent?+
The waves are created by gently pressing the drained sour cherries into the raw cake batter before baking. As the cake rises, the batter bakes around them, forming the distinctive undulating surface.
What's the secret to a perfectly smooth and firm vanilla pudding layer for Donauwellen?+
Ensure the pudding powder is fully dissolved in cold milk before cooking, then simmer until very thick. Cool it completely, stirring occasionally, before incorporating it with the sour cream and butter to achieve the ideal texture.
How can I prevent the chocolate glaze on Donauwellen from cracking when I cut the cake?+
Apply the glaze while it's still slightly warm and fluid over a well-chilled cake. For clean cuts, warm your knife in hot water and wipe it dry before each slice.
Mundo Match
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