Decadent German Erdbeer Donauwelle Cake
Cherry, Chocolate, and Vanilla Layers with Silky Buttercream
The Erdbeer Donauwelle, or “Danube Wave Cake,” is a classic German dessert beloved for its striking layers and decadent flavors. Named for its wavy appearance of chocolate and vanilla layers interspersed with cherries, this cake is a showstopper at any gathering.
With soft sponge, juicy cherries, smooth buttercream, and a rich chocolate glaze, it’s a perfect dessert for holidays, birthdays, or any special occasion.
Why You’ll Love This Cake
- Beautiful layers: Cherry layer, vanilla sponge, and chocolate waves for visual appeal.
- Rich flavor: Sweet cherries, vanilla, and chocolate combine perfectly.
- Versatile: Can be baked in a rectangular pan or muffin-sized for mini servings.
- Make-ahead friendly: Chilled overnight for full flavor development.
Ingredients
– For the Sponge Cake:
- 200g unsalted butter, softened
- 180g granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 250g all-purpose flour
- 2 tsp baking powder
- 2 tbsp cornstarch
- 50g cocoa powder
- 200g pitted cherries (fresh or canned, drained if canned)
– For the Buttercream Filling:
- 200g unsalted butter, softened
- 200g powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp milk or cream
– For the Chocolate Glaze:
- 100g dark chocolate, chopped
- 50g unsalted butter
Instructions
- Preheat oven: Set oven to 180°C (350°F). Grease and line a 9×13-inch baking pan.
- Make the sponge batter: Beat butter and sugar until light and fluffy. Add vanilla and eggs one at a time.
- Combine dry ingredients: Sift together flour, cornstarch, and baking powder. Gradually fold into butter mixture.
- Divide batter: Pour half of the batter into another bowl and mix in cocoa powder.
- Layer cake: Spread vanilla batter in the pan, top evenly with cherries, then pour chocolate batter over cherries.
- Bake: Bake 40–45 minutes, or until a toothpick comes out clean. Cool completely.
- Prepare buttercream: Beat softened butter with powdered sugar and vanilla. Add milk to achieve smooth, spreadable consistency.
- Assemble cake: Spread buttercream evenly over cooled cake.
- Prepare glaze: Melt dark chocolate and butter together, pour over buttercream, and smooth with spatula.
- Chill: Refrigerate at least 2 hours before slicing to set glaze.
- Serve: Cut into squares and enjoy the layered waves of cherry, vanilla, and chocolate.
Pro Tips
- Cherry prep: If using canned cherries, drain well to prevent soggy cake.
- Buttercream texture: Beat until light and fluffy for easy spreading.
- Chocolate glaze: Warm gently to avoid burning chocolate.
Serving Ideas
- Pair with a cup of coffee or tea.
- Top slices with whipped cream or additional fresh cherries.
- Sprinkle edible gold dust for festive occasions.
Storage Tips
- Store covered in the fridge for up to 4 days.
- Bring to room temperature before serving for optimal flavor.
Nutrition (Per Slice)
Calories: 380 | Protein: 5g | Carbs: 40g | Fat: 22g | Fiber: 2g | Sugar: 25g
Erdbeer Donauwelle Cake
A traditional German layered cake with cherries, chocolate and vanilla sponge, smooth buttercream, and rich chocolate glaze.
Ingredients
Equipment
Method
- Preheat oven to 180°C (350°F) and prepare baking pan.
- Beat butter and sugar until light, add vanilla and eggs.
- Sift and fold in flour, cornstarch, and baking powder.
- Divide batter, mix cocoa into half.
- Layer vanilla batter, cherries, then chocolate batter in pan.
- Bake 40-45 minutes and cool completely.
- Prepare buttercream by beating butter, sugar, vanilla, and milk.
- Spread buttercream over cooled cake.
- Melt chocolate and butter, pour over buttercream.
- Chill for 2 hours before slicing and serving.
Notes
Use fresh or canned cherries, store in fridge, and bring to room temperature before serving.
