German Donauwelle Kuchen
Indulge in the rich and decadent flavors of German Donauwelle Kuchen, a classic European dessert that translates to "Danube Wave Cake." This visually stunning treat features layered vanilla and chocolate sponge cakes swirled into a marbled pattern, with tart cherries nestled into the batter for a burst of fruity flavor. Topped with a velvety vanilla buttercream and a glossy dark chocolate glaze, its signature wavy design mirrors the gentle ripples of the Danube River. Perfect for celebrations or as an eye-catching centerpiece for your dessert table, this crowd-pleasing cake combines elegant presentation with irresistible taste. Whether you're a fan of German baking or looking to try something unique, the Donauwelle Kuchen is a must-bake delight!
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Recipe Information
Ingredients
- 250 grams Unsalted butter
- 200 grams Granulated sugar
- 4 Eggs
- 1 teaspoon Vanilla extract
- 300 grams All-purpose flour
- 2 teaspoons Baking powder
- 4 tablespoons Milk
- 2 tablespoons Cocoa powder
- 350 grams Canned sour cherries (drained)
- 500 milliliters Milk (for buttercream)
- 40 grams Vanilla pudding powder
- 250 grams Unsalted butter (for buttercream)
- 100 grams Powdered sugar
- 200 grams Dark chocolate
- 1 tablespoon Vegetable oil
Instructions
Preheat the oven to 175°C (350°F) and grease or line a rectangular baking pan (approximately 9x13 inches).
In a large mixing bowl, beat 250 grams of unsalted butter and 200 grams of granulated sugar until creamy and fluffy. Add the eggs one at a time, followed by the vanilla extract.
In a separate bowl, sift together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, alternating with 4 tablespoons of milk, until a smooth batter forms.
Divide the batter evenly into two bowls. In one bowl, mix in the cocoa powder to make the chocolate layer.
Spread the plain batter evenly in the prepared pan. Then gently spread the chocolate batter on top. Using a fork, lightly swirl the two layers to create a marbled effect.
Evenly distribute the drained cherries over the top of the batter. Gently press them into the batter using the back of a spoon.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
To prepare the buttercream, cook 500 ml of milk with vanilla pudding powder and 100 grams of sugar according to the package instructions. Let the pudding cool to room temperature, stirring occasionally to prevent a skin from forming.
Beat 250 grams of butter in a bowl until creamy. Gradually add the cooled pudding, one tablespoon at a time, to prevent curdling. Spread the buttercream evenly over the cooled cake.
For the chocolate glaze, melt 200 grams of dark chocolate with 1 tablespoon of vegetable oil in a heatproof bowl set over simmering water. Stir until smooth.
Pour the melted chocolate over the buttercream layer, spreading it out evenly. Use a fork to create a wavy pattern in the chocolate before it sets, mimicking the waves of the Danube River ('Donauwelle').
Let the cake chill in the refrigerator for at least 2 hours before slicing into squares or rectangles and serving.
Nutrition Facts
Calories |
8042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 526.2 g | 675% | |
| Saturated Fat | 303.9 g | 1519% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 1892 mg | 631% | |
| Sodium | 1608 mg | 70% | |
| Total Carbohydrate | 777.4 g | 283% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 468.9 g | ||
| Protein | 98.1 g | 196% | |
| Vitamin D | 15.1 mcg | 76% | |
| Calcium | 1158 mg | 89% | |
| Iron | 43.4 mg | 241% | |
| Potassium | 3582 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
