Name: Danube Waves Cake Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 3 h 10 min
Cuisine: European
Ingredients: 1/2 cup granulated sugar (divided); 1/4 cup cornstarch; 2 large eggs; 1 cup + 3 tablespoons whole milk; 2 tablespoons unsalted butter (at room temperature); 1 1/4 cups unsalted butter (at room temperature); 1 cup powdered sugar; 1 1/2 teaspoons vanilla extract; 1/8 teaspoon salt; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 3/4 cups granulated sugar; 2 teaspoons vanilla extract; 4 large egg whites (at room temperature); 8 tablespoons unsalted butter (at room temperature); 1 1/3 cups buttermilk*; 1/4 cup cocoa powder; 1 tablespoon whole milk; 1 15-ounce can tart cherries in water, drained well; 5 ounces dark chocolate (finely chopped); 1/2 cup heavy cream; 1 tablespoon light corn syrup

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Introduction

Danube Waves Cake is a luscious layered dessert featuring a tender vanilla and chocolate cake swirled with tart cherries, topped with a silky German buttercream and rich chocolate ganache. This elegant cake is perfect for special occasions or whenever you want to impress with a European classic.

The image shows a square slice of a layered cake on a white plate with a gold fork beside it. The cake has four distinct layers: the bottom layer is light beige and smooth, followed by a middle layer that's dark brown with a dense texture and some red spots suggesting fruit pieces. Above this is a thick, white, creamy layer that looks soft and smooth, and the top layer is a glossy dark chocolate coating, thin and even. The background has a white marbled texture with another blurred piece of the same cake visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup granulated sugar (divided)
1/4 cup cornstarch
2 large eggs
1 cup + 3 tablespoons whole milk
2 tablespoons unsalted butter (at room temperature)
1 1/4 cups unsalted butter (at room temperature)
1 cup powdered sugar
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups granulated sugar
2 teaspoons vanilla extract
4 large egg whites (at room temperature)
8 tablespoons unsalted butter (at room temperature)
1 1/3 cups buttermilk*
1/4 cup cocoa powder
1 tablespoon whole milk
1 15-ounce can tart cherries in water, drained well
5 ounces dark chocolate (finely chopped)
1/2 cup heavy cream
1 tablespoon light corn syrup

Instructions

Step 1: For the German buttercream, stir 1/4 cup of the sugar together with the cornstarch in a small bowl and set aside. Crack the eggs into a medium heat-proof bowl, whisk them together, and place next to the stove.
Step 2: Combine the milk and remaining 1/4 cup sugar in a small saucepan over medium heat. Bring to a simmer, stirring occasionally.
Step 3: Whisk the sugar-cornstarch mixture into the eggs until smooth. Then, whisking constantly, add a scant 1/4 cup of the hot milk to the eggs. Continue whisking while slowly pouring in the rest of the milk.
Step 4: Return the mixture to the saucepan over medium-low heat. Stir constantly with a rubber spatula until it thickens and begins to get lumpy.
Step 5: Reduce heat to low, switch to a whisk, and whisk vigorously until very thick and smooth. Remove from heat and stir in 2 tablespoons butter.
Step 6: Transfer pudding to a shallow bowl, press plastic wrap directly on the surface, and chill for 90 minutes to 2 hours.
Step 7: Preheat oven to 350°F (175°C). Grease a 13-by-9-inch baking pan and set aside. Whisk flour, baking powder, baking soda, and salt in a small bowl.
Step 8: Beat 8 tablespoons butter in a large bowl with an electric mixer on medium until smooth. Add 1 3/4 cups sugar and 2 teaspoons vanilla, beating until crumbly. Beat in egg whites one at a time.
Step 9: On low speed, mix in half the flour mixture, then half the buttermilk. Repeat with remaining flour and buttermilk, mixing until just combined.
Step 10: Spread three-quarters of the batter evenly into the prepared pan. In the remaining batter, sift cocoa powder and stir in 1 tablespoon milk until combined.
Step 11: Dollop the chocolate batter over the vanilla batter and gently spread into an even layer without swirling. Sprinkle drained cherries over the top.
Step 12: Bake 35 to 40 minutes until a tester comes out clean. Cool cake completely on a wire rack.
Step 13: When pudding and cake are cooled, bring pudding to room temperature. Beat pudding with a stand mixer whisk attachment on medium until light and creamy.
Step 14: With mixer running, add 1 1/4 cups butter half a tablespoon at a time, scraping the bowl occasionally. Then add powdered sugar, vanilla, and salt; beat until smooth.
Step 15: Spread buttercream evenly over cooled cake. Refrigerate 1 hour to set.
Step 16: For the chocolate topping, place chopped chocolate in a small bowl. Heat heavy cream in a saucepan over medium until steaming, then pour over chocolate. Let sit 3 minutes.
Step 17: Add corn syrup and whisk until smooth. Let cool 10 minutes.
Step 18: Spread ganache evenly over buttercream. Refrigerate to set before serving.

Tips & Variations

Use fresh or frozen thawed cherries if you prefer, but drain well to avoid excess moisture.
For a dairy-free version, substitute butter and milk with plant-based alternatives and use a suitable thickener for the pudding.
Ensure all your butter and eggs are at room temperature for smoother batter and buttercream.

Storage

Store the finished cake covered in the refrigerator for up to 4 days. Allow the cake to come to room temperature for 20–30 minutes before serving for the best texture. Leftover slices can be wrapped tightly and frozen for up to 1 month; thaw overnight in the fridge before enjoying.

How to Serve

A square slice of layered cake sits on a white plate with a gold fork beside it. The cake has four clear layers: the bottom layer is a light beige sponge, above it is a thick chocolate layer with a visible pink jam spot, then a thick white creamy layer, and the top is covered with a smooth, shiny dark chocolate glaze. The background shows two more slices on white plates, all placed on a white marbled surface. The image is bright and close up, capturing the texture and color contrasts clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake the cake layers a day in advance. Wrap them tightly and store at room temperature or in the refrigerator. Assemble and frost the cake on the day you plan to serve it.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 1/3 cups of milk. Let it sit for 5 minutes before using.