How to Make Donauwelle: A German Cake with Waves of Deliciousness

The Donauwelle, also known as a German Ripple Cake, is a delightful treat that combines a tender vanilla batter, juicy cherries, and a rich chocolate layer. Imagine sinking your fork into a slice of this moist, flavorful cake that ripples with sweetness and visual appeal. This recipe is surprisingly easy to follow, even for beginner bakers, and will surely become a family favorite!

Dive into the History of Donauwelle

Have you ever wondered why it’s called “Donauwelle”, which translates to “Danube wave”? Well, this charming cake gets its name from its unique appearance. The wavy chocolate layer within the batter resembles the gentle waves of the Danube River, the second-longest river in Europe that flows through Germany. Isn’t that fascinating? This cake is a staple at German celebrations and is sure to make a splash at your next gathering.

Gather Your Ingredients:

For the batter:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk

For the cherry layer:

• 2 cans (14 ounces each) pitted sweet cherries, drained (reserve 1/2 cup of the cherry juice)
• 2 tablespoons cornstarch

For the chocolate layer:

• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 cup milk
• 2 tablespoons butter

For the frosting:

• 4 tablespoons butter, softened
• 2 cups powdered sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract

Tools of the Trade:

• 9×13 inch baking pan
• Mixing bowls
• Electric mixer
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Parchment paper

Let’s Get Baking:

Preparing the Batter:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. You can also line it with parchment paper for easier removal later.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mixing until just combined. Don’t overmix.

Creating the Layers:

1. Spread half of the batter evenly into the prepared pan.
2. In a small bowl, whisk together the reserved cherry juice and cornstarch until smooth. Add the drained cherries and toss to coat.
3. Spoon the cherry mixture evenly over the batter in the pan.
4. In another small bowl, combine the sugar, cocoa powder, and milk for the chocolate layer. Heat in the microwave for 30 seconds, stir, and then microwave for another 15 seconds or until melted and smooth. Stir in the butter until combined.
5. Drop spoonfuls of the chocolate mixture over the cherry layer. Don’t worry about spreading it evenly. Using a knife or a toothpick, gently swirl the chocolate batter into the vanilla batter to create a marbled effect. This is where the “Donauwelle” wave pattern comes to life!
6. Pour the remaining vanilla batter over the chocolate layer and spread evenly.
7. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.

The Finishing Touch:

1. While the cake is baking, prepare the frosting. Cream together the softened butter and powdered sugar until light and fluffy. Gradually add the milk and vanilla extract, beating until smooth.
2. Once the cake has cooled completely, frost the top with the prepared frosting.

Slice of Donauwelle cake with a wavy chocolate pattern and cherry filling

Tips from Oma (Grandma’s Wisdom):

• Cherry Choice: While sweet cherries are traditional, you can experiment with other fruits like plums or apricots for a unique twist.
• Chocolate Swirl: Be gentle when swirling the chocolate layer to prevent it from mixing completely into the vanilla batter. You want those distinct waves of flavor!
• Room Temperature is Key: Make sure your butter and eggs are at room temperature before mixing. This will help create a smoother batter.

Donauwelle cake baking in the oven

FAQs About Donauwelle:

Q: Can I use canned cherry pie filling instead?

A: While you can, using fresh or canned cherries with a homemade cornstarch slurry will give you a much brighter cherry flavor and better texture.

Q: Can I freeze Donauwelle?

A: Absolutely! Wrap the cooled cake tightly in plastic wrap and then aluminum foil before freezing for up to 2 months. Thaw overnight in the refrigerator.

A Final Word from Our Kitchen to Yours:

Baking a Donauwelle is like creating a piece of edible art. The combination of flavors and textures, along with its stunning appearance, makes it a truly special dessert. Don’t be intimidated by the steps involved – with a little patience and this easy-to-follow recipe, you’ll be enjoying a taste of Germany in no time.

We’d love to hear about your Donauwelle baking adventures! Share your photos and experiences in the comments below. Happy baking!