Donauwelle (Danube Cake / Schneewitchen Kuchen)

There are not many cakes that I feel nostalgic about. I almost feel a romantic pang when I think of this Donauwelle cake. In English, you can call this "Danube Cake". It has a characteristic white and brown colouring which rises and falls throughout the cake – giving the appearance of waves. Nestled between the layer of sponge cake and German buttercream, you will find juicy cherries.

This is a very traditional German and Austrian cake, which can be bought at bakeries or home-baked. Its origins are not clear but we can assume that its name is inspired by the waves of the Danube.

The River Danube and the famous Danube Waves

The Danube is a fascinating river. It is the second-longest river in Europe (after the Volga) and runs through 10 different countries.

The Danube starts in the Black Forest in Germany and ends in the Black Sea in Romania and Ukraine. It is the only large river that runs from west to east and thus is an established and important trade route.

The famous Danube waves have inspired poets and composers for centuries. The most famous piece  "The Beautiful Blue Danube" (An der schönen blauen Donau) by Johann Strauss is also a traditional wedding waltz.

What is the Donauwellen Cake?

Donauwelle is a German-Austrian cake that is traditionally baked as a sheet/traybake. The cake consists of a sponge cake base. At the base, there is the white dough which is topped with chocolate dough. By dropping in the sour cherries the wave shapes are made.

The sponge cake is baked and then covered in a German pudding buttercream. Lastly the cake is topped with a layer of dark chocolate. The dark chocolate icing tends to be decorated with a wave pattern that should reflect the famous Danube waves.

How did the Donauwelle cake get it’s name? History and Origin

It is unclear why this cake is called "Donauwelle". Here are the two most popular theories.

The Danube flows into the Black Sea. The "Black" Sea is named because of its dark coloured water. This is caused by the brown water that flows from its tributaries. One could assume that this brown wavy dough could represent the brown coloured waver of the Danube. (However, the Danube is not the only brown watered river that flows into the Black sea)

Another theory could be that a Viennese baker invented this cake. As the Danube is omnipresent in the Viennese culture, this is another plausible explanation. [source: Freie Presse. Woher kommt der Name der Donauwelle]

Schneewitchen Kuchen (Snow White Cake)? Another name for Donauwelle?

In the East of Germany, there is another cake that is similar to the Danube Cake. “Schneewittchenkuchen” is “Snow White Cake" in English. This name refers to the popular fairytale from Brother’s Grimm Snow White.

In the fairy tale, Snow White is described as having “'skin white as snow, lips red as blood, and hair black as ebony.' This is reflected in the colouring of the cake – the white and black sponge though and the red cherries.

Schneewitchenkuchen vs Donauwelle? Is there a difference?

From my research the cakes are identical. The only difference I would find is that sometimes the cake topping differs. Donauwelle is always covered in a chocolate layer. The Schneewitchenkuchen is sometimes topped with a red glaze made from cherry juice.

How to pronounce Donauwelle?

As an English speaker, you would pronounce Donauwelle as “Dough – Now- Well – A”.

Donauwelle recipe

Equipment Needed:

1 cake tray (affiliate link) ( mine was 30 x 40 cm).

If you have the option, I would choose one with a removable rectangular cake ring (affiliate link). It will make it easier to remove the cake from the form. I did not use one and solved the problem by lining the cake form with baking parchment and removing it by carefully lifing the corners of the parchment.

Ingredients:

For the German Buttercream

• 1 vanilla pod (alternatively use 6 teaspoon of vanilla sugar or 2 teaspoon of vanilla extract (affiliate link))
• 500 ml / 16.9 fl oz whole milk (5% fat)
• 2 egg yolks (medium size)
• 40 g / 1.4 oz corn starch
• 60 g / 0.7 oz sugar
• 1 pinch of turmeric powder (optional for colour)
• 250 gr/ 8.8 oz butter (at room temperature) 

For the sponge dough:

• 250 g/ 8.8 oz butter (at room temperature) 
• 250 g/ 8.8 oz sugar 
• 6 eggs (medium size at room temperature) 
• 350 g / 12.3 oz flour (Germany type 405, UK plain flour, USA pastry flour) 
• 1 teaspoon baking powder (affiliate link) 
• 2 tablespoon cocoa powder 
• 2 jars of sour cherries (about 660 g/ 23 oz each/ 350 g/ 12 oz drained weight)

For the chocolate glaze

• 200 gr/ 7 oz dark chocolate 
• 1 tablespoon vegetable/sunflower oil. 

Danube Cake Recipe Steps 

Vanilla Butter Cream Step 1

1. The first step is to make the vanilla pudding according to the recipe here. Cover the finished pudding with some cling film to prevent a skin forming. Store the butter at the same temperature.

Extra tips to guarantee success of your buttercream:

• If possible, I would prepare the vanilla pudding the day before. When cooling down, cover the pudding with a sheet of cling film to prevent a skin building. 
• Store the butter in the same room, at room temperature.  As both elements, the butter and the vanilla pudding need to be at the same temperature when assembled. 
• If the ingredients are too cold, they will not mix well enough. If the ingredients are too warm, the butter will melt in the vanilla pudding.
• To make sure that your vanilla pudding does not have any lumps before adding it to the butter, you pass it through a sieve.

Sponge Cake Base 

1. Preheat the oven to 180°C or 356°F top and bottom heat. 
2. Drain the cherries.
3. Using a stand or hand mixer, whisk the butter and sugar until creamy. Mix in the eggs, one by one.
4. Combine the flour with the baking powder (affiliate link) and sieve into the egg-butter-sugar mixture in little portions, while mixing alternatingly.
5. Divide the dough into two equal portions. 
6. Pour or spread one half of the dough into the prepared baking tray. With a pallet knife or spatular spread it evenly. 
7. Add the cocoa powder to the second half of the dough and mix well.
8. Add the brown dough with a tablespoon in little patches on top of the white dough. With a knife or pallet knife try to spread the dough evenly. If you like, you can slightly marble the cake with a fork. 
9. Distributing them equally, drop the cherries into the dough. This should produce the Danube waves effect. 
10. Bake the cake for approximately 40 minutes. Baking time might vary according to your oven. To check if the cake is done, insert a skewer into the dough. If it comes out clean it is done. 
11. Leave the cake to cool. 

Vanilla Butter Cream Step 2

1. Slice the soft butter into little cubes and whisk with a hand or stand mixer until creamy. 
2. Add the vanilla pudding in little portions to the mixed butter and mix with a wooden spoon until everything is well combined. 
3. With the back of a spoon or a pallet knife spread the butter creme mixture over the cake. 

Chocolate Glaze 

1. Prepare a water bath for the chocolate glaze: Pour boiling water into a large bowl. Place a smaller bowl with the chocolate into the large bowl and stir until the chocolate is entirely melted. 
2. Alternatively you can use a microwave to melt your chocolate. Very slowly and at a low temperature, as to be careful that your chocolate does not burn! 
3. Mix in 1 tablespoon of sunflower oil to the melted chocolate. This will make it easier to spread on the cake. 
4. With a pallet knife, or the back of a spoon, spread the chocolate glaze carefully on top of the pudding layer.
5. Using a cake comb, or a fork, make a wave pattern on top of the cake. 
6. Leave to cool and store in the fridge until serving.

Recipe Variations

• If you would like more vanilla butter cream in your cake just scale up the quantities to make more. 
• Instead of using a dark chocolate glaze, you can also cover the cake with a red glaze, This makes it a Schneewitchenkuchen.
• If you are not a fan of cherries, you can replace them with raspberries, peaches or apricots or strawberries.

How to serve Donauwellen Cake?

In Germany, you would have this cake traditionally in the afternoon. You would serve it with some coffee or tea. Before slicing the cake, run the cake knife under hot water. This will prevent the chocolate glaze from breaking while slicing it.

Storage Instructions

Store the Donauwellen Cake in an airtight container in the fridge until serving. This cake will stay good for up to three days if left in the fridge.

Can I freeze Danube Cake? 

Yes, you can. Just place in an airtight container in little portions and freeze for up to three months. Defrost at room temperature. 

More traditional German Cake Recipes

• Stollen Cake
• German Poppy Seeds Cake
• German Cheesecake with our without Quark
• Red Wine Cake
• Red Currant Cake
• Blitzkuchen

Donauwelle

Marita

This is a traditional German / Austrian cake with a sponge cake base, cherries, German buttercream and chocolate.

5 from 11 votes

Print Recipe Pin Recipe

Prep Time 45 mins

Cook Time 35 mins

Cooling Time 1 hr

Total Time 2 hrs 20 mins

Course Cake, Dessert

Cuisine Austrian, German

Servings 12 slices

Calories 416 kcal

Equipment

• 1 cake tray (affiliate link) ( mine was 30 x 40 cm 11"x15").
• If you have the option, I would choose a cake tray with a removable rectangular cake ring (affiliate link). It will make it easier to remove the cake from the form. I did not use one and solved the problem by lining the cake form with baking parchment and removing it by carefully lifing the corners of the parchment.

Ingredients

  

0.25x0.5x1x2x

For the German Buttercreme

• 1 vanilla pod (alternatively use 6 teaspoon of vanilla sugar or 2 teaspoon of vanilla extract)
• 500 ml whole milk (5% fat) 16.9 fl oz
• 2 egg yolk 2 egg yolks
• 40 g corn starch/ corn flour 1.4 oz
• 60 g sugar 0.7 oz
• 1 pinch tumeric powder (for colour optional)
• 250 g butter 8.8 oz (at room temperature)

For the sponge dough

• 250 g butter 8.8 oz (at room temperature)
• 250 g sugar 8.8 oz
• 6 eggs medium size at room temperature
• 350 g flour 12.3 oz (Germany type 405, UK plain flour, USA pastry flour) 
• 1 teaspoon baking powder
• 3 tablespoon cocoa powder
• 2 jars sour cherries about 660 g/ 23 oz undrained weight or 350 g/ 12 oz drained weight

For the chocolate glaze

• 200 g dark chocolate 7 oz
• 1 tablespoon vegetable oil

Instructions

 

Vanilla Pudding Butter Cream Step 1

• The first step is to make the vanilla pudding according to the recipe here. Cover the finished pudding with some cling film to prevent skin from forming. Store the butter at the same temperature.

Sponge Cake Base 

• Preheat the oven to 180°C or 356°F top and bottom heat. 
• Drain the cherries.
• Using a stand or hand mixer, whisk the butter and sugar until creamy. Mix in the eggs, one by one.
• Combine the flour with the baking powder and sieve into the cake in little portions, while mixing alternatingly.
• Divide the dough into two equal portions. 
• Pour or spread one half of the dough into the prepared baking tray. With a pallet knife or spatular spread it evenly. 
• Add the cocoa powder to the second half of the dough and mix well.
• Add the brown dough with a tablespoon in little patches on top of the white dough. With a knife or pallet knife try to spread the dough evenly. If you like, you can slightly marble the cake with a fork. 
• Distributing them equally, drop the cherries into the dough. This should produce the Danube waves effect. 
• Bake the cake for approximately 40 minutes. Baking time might vary according to your oven. To check if the cake is done, insert a skewer into the dough. If it comes out clean it is done. 
• Leave the cake to cool. 

Vanilla Pudding Butter Cream Step 2

• Slice the soft butter into little cubes and whisk with a hand or stand mixer until creamy. 
• Add the vanilla pudding in little portions to the creamy butter and mix until everything is well combined. 
• With the back of a spoon or a pallet knife spread the butter creme mixture over the cake. 

Chocolate Glaze 

• Prepare a water bath for the chocolate glaze: Pour boiling water into a large bowl. Place a smaller bowl with the chocolate into the large bowl and stir until the chocolate is entirely melted. 
• Alternatively you can use a microwave to melt your chocolate. Very slowly and at a low temperature, as to be careful that your chocolate does not burn! 
• Add 1 tablespoon of sunflower oil to the melted chocolate. This will make it easier to spread on the cake. 
• With a pallet knife, or the back of a spoon, spread the chocolate glaze carefully on top of the pudding layer. Using a cake comb, or a fork, make a wave pattern on top of the cake. 
• Leave to cool and store in the fridge until serving.

Notes

I would strongly suggest to refer to the recipe step pictures on the post for guidance. 

 

Extra tips to guarantee the success of your buttercream:

• If possible, I would prepare the vanilla pudding the day before. When cooling down, cover the pudding with a sheet of cling film to prevent skin building. 
• Store the butter in the same room, at room temperature. 
• Both elements, the butter and the vanilla pudding need to be at the same temperature when assembled. 
• If the ingredients are too cold, they will not mix well enough. If the ingredients are too warm, the butter will melt in the vanilla pudding.

Storage Instructions

Store the Donauwellen Cake in an airtight container in the fridge until serving. This cake will stay good for up to three days if left in the fridge.

Can I freeze Danube Cake? 

Yes, you can. Just place in an airtight container in little portions and freeze for up to three months. Defrost at room temperature. 

Nutrition

Calories: 416kcalCarbohydrates: 64gProtein: 10gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 93mgSodium: 133mgPotassium: 312mgFiber: 3gSugar: 34gVitamin A: 264IUVitamin C: 1mgCalcium: 146mgIron: 4mg

Keyword Danube Cake, Donauwellen Cake, Schnweewitchenkuchen, Snow white Cake

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