Germany’s Best-Kept Dessert Secret Is This Retro Sheet Cake

Until recently, sheet cakes had a somewhat dull reputation. OK, maybe not dull, but sheet cakes were often relegated to office parties, kids’ birthday parties, and other gatherings where they were always an afterthought and never the star. Of course, if you’ve been on the internet or to a wedding these last couple of years, you’ll know all that has changed—sheet cakes are currently all the rage.

Whether from a bakery or our home kitchens, it seems everyone is adorning sheet cakes with swirls of pastel-colored buttercream, edible flowers, and colorful fruit. The once-overlooked dessert is officially having its moment. While we’re only just rediscovering the charm of sheet cakes here in the United States, Germany has never stopped celebrating them.

One sheet cake, in particular, holds a special place in the hearts of many Germans and Austrians. It’s a nostalgic chocolate-cherry treat that may look elaborate, but its secret is that it’s very easy to prepare. That cake, reader, is Donauwelle, also known as Danube Wave Cake.

What Is Donauwelle?

Donauwelle is a popular sheet cake found in both Germany and Austria. In some parts of Germany, the cake is also known as Schneewittchenkuchen, or “Snow White cake,” thanks to its black, red, and white colors, which are reminiscent of the Brothers Grimm’s fairy tale.

While it’s not entirely clear how the cake got its name or its origins, its charm is undeniable. Think rich chocolate, tart cherries, and light, fluffy buttercream. When my husband brought it up to his German coworkers, he was met not only with enthusiasm but also a trove of cherished family recipes. And, according to my husband (also German), this treat is a fixture at family gatherings, potlucks, and other celebrations.

It’s easy to see why this cake is so beloved. The marbled sheet cake features sour cherries, chocolate cake, sweet pound cake, and German buttercream. When baked, the cherries sink into the cake layers, creating a wave pattern that’s only revealed after the cake is sliced. Silky ganache covers the entire thing, and then a fork is dragged across the surface to create ripples, a nod to the cake’s name.

If, like me, you didn’t grow up with this cake at every family party, you might be dazzled by the cake’s appearance; it’s hard to ignore the bubbly ripples and pops of cherry red. It’s a gorgeous cake that seems to hit all the marks in terms of flavor and texture: It’s both rich and light, with a tart aftertaste that rounds out every bite.

If your mind just went to Black Forest Cake, you’re not entirely far off. Donauewelle totally leans into the delicious pairing of chocolate and cherries. But despite sharing a similar flavor profile, it is less rich and boozy than Black Forest Cake, and therefore more crowd-pleasing.

How To Make Donauwelle

While there are five components to this cake, it’s easier to think of it as three parts: the cake sponges, the buttercream, and the ganache.

First, prepare the cake batter, which, depending on the recipe, could look as easy as a standard pound cake recipe. Then, divide the batter into two and stir cocoa powder into one half; this will be the chocolate cake sponge.

Spread the plain cake batter onto a greased baking dish, then spread the chocolate cake batter on top. Top with cherries, then bake in the oven for 25 to 30 minutes, or until the cake sponges are baked through. After baking, let the cake cool completely.

It’s fairly common to find Donauwelle recipes that call for German buttercream, which differs from the more popular American and Swiss buttercreams found in the U.S. While American and Swiss buttercreams are a mixture of butter and either granulated or powdered sugar, German buttercream is a blend of butter and custard or pastry cream.

However, if making both custard and then buttercream feels like too much work, you could easily make the custard and call it a day. Since I love the depth and lightness that German buttercream adds to the cake, I think it’s worth whipping up some butter with the pastry cream for added complexity.

Once the cake is cool and your custard or German buttercream is done, spread it over the cooled cake and press a piece of plastic wrap directly onto the surface of the cake to prevent a skin from forming. Refrigerate for at least two hours to allow the layer to set.

Then, all that’s left to do is prepare the ganache, which is as easy as melting chocolate chips. Spread the ganache over the chilled custard layer and allow it to set for about 10 minutes. Then, drag a fork across the surface to create a wave pattern.

Whether you grew up with Donauwelle or are discovering it now for the first time, this vintage treat proves that sheet cakes can be anything but ordinary. Flavorful, visually impressive, and wonderfully unfussy, whip one up for your next gathering and get ready for the compliments to roll in.