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A slice of Deliciously Rich German Donauwelle cake with layers of chocolate, vanilla, and cherries.

German Donauwelle Cake

A visually stunning and richly flavored cake featuring tender vanilla and chocolate batter, juicy cherries, creamy German buttercream, and a shiny chocolate top.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: German
Calories: 350
Ingredients Method Notes

Ingredients
  

For the German buttercream
  • 2 cups Milk
  • 1 cup Sugar
  • 1/4 cup Cornstarch or vanilla pudding powder For thickening
  • 1 large Egg yolk Optional, adds richness
  • 1 teaspoon Vanilla
  • 1 cup Unsalted butter, softened
  • a pinch Salt To balance sweetness
For the cake
  • 1/2 cup Butter Softened
  • 1 cup Sugar
  • 3 large Eggs Added one at a time
  • 2 cups All-purpose flour
  • 1 tablespoon Baking powder
  • 1/4 cup Milk For softness
  • 1/4 cup Cocoa powder For chocolate batter
  • 1 cup Jarred or canned sour cherries Drained well
For the chocolate topping
  • 4 oz Chocolate Melted
  • 1 tablespoon Butter or neutral oil To make it shiny

Method
 

Making the Buttercream
  1. Cook the pudding by warming milk with sugar, whisk in cornstarch and cook until thick.
  2. If using egg yolk, temper it with a little warm milk before adding it to the mixture.
  3. Once pudding is thick, remove from heat, add vanilla, and cover with plastic wrap to prevent skin formation.
  4. Cool to room temperature before proceeding.
  5. Whip softened butter until fluffy, then mix in cooled pudding one spoonful at a time.
  6. Add a pinch of salt and mix until smooth.
  7. If the mixture splits, mix for a minute or adjust temperature as needed.
Making the Cake
  1. Cream butter and sugar together until fluffy.
  2. Add eggs one at a time, mixing until combined.
  3. Gently fold in flour and baking powder.
  4. Add a splash of milk to maintain softness.
  5. Divide the batter, mixing cocoa into one half.
  6. Fold or scatter drained cherries into the batter.
  7. Spread vanilla batter in the pan and add chocolate batter on top without swirling.
  8. Bake until a toothpick comes out clean, then cool completely.
Assembling the Cake
  1. Spread the cooled German buttercream over the cooled cake in an even layer.
  2. Chill for 20 to 30 minutes to firm up the buttercream.
  3. Melt chocolate with a bit of butter/oil and pour over the buttercream.
  4. Spread gently and let set.
  5. Optional: Create wave patterns with a fork on the chocolate topping.

Notes

This cake is better the next day as flavors blend. For best results, ensure cherries are well-drained and match the temperatures of pudding and butter. Chill the cake completely before frosting.