Danube Wave Cake Recipe

Danube Wave Cake Recipe — Snow White Cake

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Danube Wave Cake Recipe

This Danube Wave Cake recipe is a traditional buttercream cake recipe in Germany. The Danube Wave Cake is called Donauwellen in Germany and is also known as Snow White Cake. 

Ingredients for Danube Wave Cake Recipe:

  • 250 g (8.81 oz) of butter OR margarine
  • 200 g (7 oz) of sugar
  • 1 package Dr. Oetker Vanilla Sugar OR 1 teaspoon of vanilla extract
  • Salt
  • 5 eggs
  • 375 g (13.22 oz) of all-purpose flour
  • 1 package of Dr. Oetker Baking Powder OR 3 teaspoons of baking powder
  • 20 g (0.70 oz) of cacao
  • 1 tablespoon of milk
  • 680 g (24 oz) of sour cherries OR tart cherries (available at Trader’s Joe)

Batter Danube Wave Cake Recipe

Preparation of Danube Wave Cake:

In a bowl beat soft butter or margarine using a handheld electric mixer. Add the sugar, vanilla sugar or extract, and a pinch of salt and mix. Add the eggs, one at a time and beat the ingredients until creamy. Combine flour with baking powder and sift it over the butter/egg mixture. Mix well until all ingredients are combined. Place ⅔ of the batter (vanilla) aside. Place ⅓ of the batter in a separate bowl, sieve the cacao over the batter, add the milk and mix the ingredients for the chocolate batter. 

Preparation batter Danube Wave Cake Recipe    

Use the ⅔ of the vanilla batter and spread it evenly on a baking sheet (11 x 17 inches) covered with parchment paper. Spread the chocolate batter on top of the vanilla batter. Drain the cherries in a colander and spread them on top of the chocolate batter while gently pushing them into the batter.

Preheat the oven to 180°C (360°F). Place the cake on the middle rack and bake it for about 25-30 minutes.

Baking Danube Wave Cake Recipe      

Ingredients for the buttercream and icing:

  • 1 ½ packages of Dr. Oetker Vanilla Pudding OR Jello Vanilla Pudding Cook & Serve
  • 750 ml (25.36 oz) of milk
  • 7 ½ tablespoons of sugar
  • 375 g (13.22 oz) of butter
  • 200 g (7.0 oz) of Ghirardelli intense dark 72% cacao OR Baker’s bittersweet 66% cacao

Buttercream Danube Wave Cake Recipe

Preparation of the buttercream:

Mix the pudding powder with some of the milk to dissolve it. Bring the rest of the milk with the sugar to a boil while stirring continuously. Add the pudding and return it to a boil.

Immediately empty the pudding into a big bowl. Wet one side of a cellophane wrap with water and cover the pudding with the wet side down. This will eliminate a “skin” from developing on top of the pudding. Let the pudding cool down, but keep it out of the fridge.

Beat soft butter with an electric hand mixer. While beating, add one tablespoon of the cold pudding at a time. Continue until all the pudding is gone and the consistency of you buttercream is light and fluffy. 

Note: If the buttercream coagulates (which may happen if the butter and the pudding are too cold or the pudding and the butter are at different temperatures) place the buttercream in a bowl and place in the microwave for a few seconds and mix it again.

Finishing of Danube Wave Cake:

Finishing Danube Wave Cake      

Leave the cake on the sheet while decorating. Loosen the sides of the cake from the baking sheet using a metal spatula. Spread the buttercream evenly on the top of your cake. After spreading the buttercream, place the cake in the refrigerator for about 10 minutes before you continue with the chocolate icing. The buttercream will harden, which will make it easier to finish the cake.

Take the cake out of the refrigerator. Melt the chocolate in a bain-marie (water bath/double boiler). Spread the melted chocolate on top of the buttercream using a metal spatula. Draw immediately a wavy pattern into the chocolate immediately using a large fork. Keep the Danube Wave Cake refrigerated.

The Danube Wave Cake is ideal to decorate using various themes for special occasions and Holidays.

Danube Wave Cake Recipe

 

  • Cynthia von Dohln

    Hello I love your recipes! I have some questions – If using Jello brand pudding mix for the buttercream, is it the 4 serving size box? Do I use the whole box or just half? Also, 750 ml of milk is a little over 3 cups? And 375 g of butter is a little less than a whole one pound package? Thank you!

    • The Oma Way

      Cynthia, you are right with the measurements for the milk, the butter is 3 sticks and 2 tablespoons, and the pudding is the 4 1/2 serving size box (3 oz – 85g). You need 1 1/2 of the 4 1/2 serving size boxes. Yours, Oma

  • Pia Eaves

    question, when using the jello brand pudding do I eliminate the sugar as it is already sweetened? thank you

    • The Oma Way

      Pia, when you use the pudding as a dessert, I would not add sugar, because it is sweetened. Using the jello pudding in the buttercream, I would also add sugar. Otherwise, the buttercream might not be sweet enough after adding the butter.

      • Pia Eaves

        Thank you “Oma” I am baking this today 🙂

  • mary christerson

    Oma, do you think it would be ok to make this Sunday evening for a lunch on Tuesday?

    • The Oma Way

      Mary, the way I see it is, that if the people having lunch or dinner with me are close to me, I always like to pamper them. You can always store the rest of the Donauwellen in the refrigerator. They actually taste even better after two or three days. You can easily make them for lunch on Tuesday, and maybe have some left for Sunday evening, depending on how many people are served.