By eatmundo · July 6, 2026
Same ingredients, elsewhere in the world
26 matchesDishes from other countries' kitchens, made from the same core ingredients as Donauwellen (Danube Wave Cake). The percentage is the share of ingredients the two recipes have in common.
Classic Black and White CookieIn the USA · same ingredients67%
Fondant au Chocolat: Classic French Molten Chocolate CakeIn France · same ingredients67%
Zesty Lemon Drizzle CakeIn the United Kingdom · same ingredients63%
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.
According to eatmundo's ingredient comparison, the closest dish to Donauwellen from another cuisine is Classic Black and White Cookie (USA): the two share 67% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow 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 to room temperature, 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 and refrigerate for 30 minutes so the cream firms up. Meanwhile, 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 slightly warm, fluid chocolate glaze over the chilled 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
What is Donauwellen?
Donauwellen is a German sheet cake characterized by wavy layers of light and chocolate sponge containing sour cherries. It is typically finished with a butter-based cream and a dark chocolate glaze, and is commonly served as a dessert with coffee.
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, distribute them evenly over the chocolate batter and press them down only slightly; don't push them all the way through.
How is the characteristic "wave" pattern formed in Donauwellen, and how can I ensure it's prominent?
The waves come from two things. The drained sour cherries, pressed lightly into the chocolate batter, push it down into the vanilla batter as the cake bakes, which gives wavy layers when you slice it. On top, a fork or wavy comb drawn through the still-soft chocolate glaze repeats the wave pattern. For prominent waves, spread the chocolate batter evenly and distribute the cherries well.
What's the secret to a perfectly smooth and firm vanilla pudding layer for Donauwellen?
Prepare the pudding according to package directions, but use 400ml of milk instead of 500ml so it is thicker. Cool it to room temperature, 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.
