Donauwelle

Der klassische Schoko-Kirsch-Kuchen mit saftigen Kirschen, Vanillepudding und schokoladigem Überzug – schnell und einfach zuzubereiten für jede Gelegenheit.

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Prep Time 15

Cook Time 40

Total Time 55

Servings: 10 servings

Course: Cake, Dessert

Cuisine: German

Ingredients Equipment Method Notes

Ingredients

For the Donauwelle Cake

300 g flour for the fluffy batter
200 g butter for moist consistency
200 g sugar for sweetness
4 eggs to make the batter light and airy
2 tbsp cocoa powder for the chocolate layer
300 g sour cherries
1 portion vanilla pudding prepared fresh or instant, as creamy layer
150 g chocolate glaze for the cake topping

Equipment

Large Bowl
Hand Mixer
Sieve
Baking Pan (approx. 30 x 40 cm)
Oven

Method

Step 1: Beat butter and sugar in a large bowl with a hand mixer until light and creamy, about 3–5 minutes.
Step 2: Add eggs one at a time, mixing thoroughly after each addition.
Step 3: Sift in flour gradually and gently fold it into the batter until smooth.
Step 4: Divide the batter into two equal parts. Spread the plain batter evenly in a greased baking pan (approx. 30 x 40 cm).
Step 5: Mix cocoa powder into the other half of the batter until well combined and chocolatey.
Step 6: Carefully spread the chocolate batter over the plain batter in the pan.
Step 7: Evenly distribute the sour cherries on top of the batter.
Step 8: Bake in a preheated oven at 180°C (top and bottom heat) for about 35–40 minutes. Use a skewer to test doneness.
Step 9: Once completely cooled, spread freshly prepared vanilla pudding evenly over the cake.
Step 10: Finally, spread the chocolate glaze evenly over the pudding layer. Chill in the refrigerator until set.

Notes

Variations include using fresh cherries or Schattenmorellen, replacing some butter with yogurt for a lighter cake, adding cinnamon or vanilla extract to the batter, or topping with chopped chocolate pieces after glazing. Store the cake airtight in the fridge for up to 3 days or freeze individual pieces.