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Erdbeer Donauwelle Cake

A traditional German layered cake with cherries, chocolate and vanilla sponge, smooth buttercream, and rich chocolate glaze.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 12 slices
Course: Dessert
Cuisine: German
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Sponge Cake
  • 200 g unsalted butter softened
  • 180 g granulated sugar
  • 1 tsp vanilla extract
  • 4 eggs large
  • 250 g all-purpose flour
  • 2 tsp baking powder
  • 2 tbsp cornstarch
  • 50 g cocoa powder
  • 200 g pitted cherries fresh or canned
Buttercream Filling
  • 200 g unsalted butter softened
  • 200 g powdered sugar
  • 1 tsp vanilla extract
  • 2-3 tbsp milk or cream
Chocolate Glaze
  • 100 g dark chocolate chopped
  • 50 g unsalted butter

Equipment

  • Mixing bowls
  • Electric mixer
  • 9x13-inch baking pan
  • Spatula
  • Saucepan

Method
 

  1. Preheat oven to 180°C (350°F) and prepare baking pan.
  2. Beat butter and sugar until light, add vanilla and eggs.
  3. Sift and fold in flour, cornstarch, and baking powder.
  4. Divide batter, mix cocoa into half.
  5. Layer vanilla batter, cherries, then chocolate batter in pan.
  6. Bake 40-45 minutes and cool completely.
  7. Prepare buttercream by beating butter, sugar, vanilla, and milk.
  8. Spread buttercream over cooled cake.
  9. Melt chocolate and butter, pour over buttercream.
  10. Chill for 2 hours before slicing and serving.

Notes

Use fresh or canned cherries, store in fridge, and bring to room temperature before serving.