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Danube Waves Cake Recipe

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★★★★★

4.9 from 138 reviews

Danube Waves Cake is a luscious layered cake featuring a moist vanilla and chocolate marble cake base studded with tart cherries, topped with a silky German buttercream and finished with a smooth chocolate ganache. This elegant dessert combines creamy textures and balanced flavors, perfect for special occasions or indulgent treats.

Ingredients

Scale

German Buttercream

  • 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

Cake Layer

  • 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

Chocolate Topping

  • 5 ounces dark chocolate (finely chopped)
  • 1/2 cup heavy cream
  • 1 tablespoon light corn syrup

Instructions

  1. Prepare German Buttercream Base: In a small bowl, stir 1/4 cup sugar with cornstarch until combined and set aside. Crack 2 eggs into a medium heat-proof bowl and whisk them lightly; place the bowl near the stove for the next step.
  2. Heat Milk Mixture: Combine whole milk with remaining 1/4 cup sugar in a small saucepan over medium heat. Stir occasionally until it comes to a simmer.
  3. Temper Eggs: Whisk the sugar-cornstarch mix into the eggs until smooth. Gradually add about 1/4 cup of hot milk to the eggs while whisking constantly to temper the eggs, then slowly pour the remaining milk in a thin stream while continuing to whisk.
  4. Cook Pudding Mixture: Pour the egg mixture back into the saucepan over medium-low heat. Stir constantly with a rubber spatula until mixture thickens and begins to get lumpy. Lower heat and whisk vigorously until very thick and smooth, avoiding lumps for a smooth frosting.
  5. Finish Buttercream Base: Remove from heat and stir in 2 tablespoons butter. Scrape into a shallow bowl, cover surface with plastic wrap, and chill in refrigerator for 90 minutes to 2 hours until fully chilled.
  6. Prepare Cake Batter: Preheat oven to 350°F (175°C). Spray a 13×9 inch baking pan with cooking spray. In a small bowl, whisk together flour, baking powder, baking soda and salt.
  7. Mix Cake Wet Ingredients: In a large bowl using an electric mixer, beat 8 tablespoons unsalted butter on medium until very smooth. Add sugar and vanilla, beating until combined but crumbly. Beat in egg whites one at a time, fully incorporating each.
  8. Add Dry and Buttermilk Alternately: On low speed, beat in half the flour mixture, followed by half the buttermilk, then the remaining flour, and finally the rest of the buttermilk. Mix until just incorporated.
  9. Divide and Flavor Batter: Spread three-quarters of the batter evenly in the prepared pan. Sift cocoa powder over remaining batter and stir in 1 tablespoon milk until combined.
  10. Layer Cake and Add Cherries: Dollop the chocolate batter over the vanilla batter in the pan and carefully spread evenly with an offset spatula without swirling. Evenly sprinkle drained tart cherries over the top.
  11. Bake Cake: Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely on wire rack.
  12. Finish Buttercream: Remove the chilled pudding from the fridge and let come to room temperature. Transfer to a stand mixer bowl fitted with a whisk and beat on medium until light and creamy.
  13. Incorporate Remaining Butter and Sugar: With mixer running on medium, slowly add the remaining 1 1/4 cups of butter half a tablespoon at a time, scraping sides as needed. Once all butter is incorporated, add powdered sugar, vanilla, and salt, beating until smooth.
  14. Apply Buttercream: Spread the finished buttercream evenly over the cooled cake layer. Refrigerate for 1 hour to let buttercream set before adding the chocolate topping.
  15. Prepare Chocolate Ganache: Place chopped dark chocolate in a heat-proof bowl. Heat heavy cream in a saucepan over medium heat until steaming but not boiling. Pour cream over chocolate and let sit 3 minutes.
  16. Mix Ganache: Add corn syrup and whisk mixture until smooth and chocolate is fully melted. Allow ganache to cool for 10 minutes to thicken slightly.
  17. Finish Cake: Remove cake from refrigerator and spread ganache evenly over the buttercream layer. Refrigerate until ganache is set. Serve chilled.

Notes

  • Make sure egg whites are at room temperature for better volume in the cake batter.
  • Press plastic wrap directly on the pudding surface to prevent a skin from forming while chilling.
  • Do not swirl the chocolate and vanilla batters to maintain the wave pattern typical of the Danube Waves Cake.
  • Chilling the buttercream before adding ganache ensures a clean layered finish.
  • If buttermilk is unavailable, substitute with 1 1/3 cups whole milk plus 1 tablespoon lemon juice or vinegar, let sit 5 minutes.

Keywords: Danube Waves Cake, German buttercream, layered cake, chocolate cherry cake, marbled cake, European dessert

Find it online: https://nayabaker.com/danube-waves-cake-recipe/