Danube Wave Cake

A popular Viennese specialty, gladly seen on Croatian tables. Danube Wave Cake is made of great combination of cherries, two coloured biscuit, vanilla cream and chocolate glaze. The recipe is a little bit demanding, but once you try it, it will be piece of cake. Original name of this dessert is Donauwelle Kuchen.

danube wave cake recipe
Ingredients for Danube Wave Cake:


  • 250 g of softened margarine or butter
  • 200 g of sugar and a pinch of salt
  • 5 eggs
  • 375 g of flour
  • 9 g of baking powder (3 teaspoons)
  • 20 g of cocoa
  • 1 tablespoon of milk
  • cherry compote (340 g)


  • 1 vanilla pudding powder
  • 100 g of sugar
  • 500 ml of milk
  • 250 g of butter

Chocolate glaze:

  • 200 g of cooking chocolate
  • 1 tablespoon of butter


  1. Mix 250 g of softened margarine or butter with a mixer until it gets foamy.
  2. Add 200 g of sugar and a pinch of salt and continue mixing.
  3. While still mixing, add one egg at a time (a total of 5 eggs).
  4. Then add flour mixed with baking powder to the dough, spoon by spoon.
  5. Turn on the oven to 200°C (392°F), grease the baking tray with butter and lightly sprinkle with flour.
  6. Then put 2/3 of the dough in the baking tray and flatten it.
  7. Mix 20 g of cocoa and a tablespoon of milk into the rest of the dough.
  8. Spread the dark dough with cocoa over the light dough and then put the cherries from the compote on the top.
  9. Put it in the oven, and reduce heat to 180°C (356°F), and bake for 35-40 minutes.
  10. While the biscuit is baking, make vanilla pudding with half a liter of milk (according to the instructions on the bag), but add 100 g of sugar.
  11. Leave the pudding to cool down, stirring occasionally to avoid crusting.
  12. In another bowl, miks 250 g of softened butter, then add vanilla pudding, spoon by spoon.
  13. When the baked biscuit has cooled, pour the vanilla cream over it and place it in the fridge.
  14. For the glaze, melt 200 g of cooking chocolate with 1 tablespoon of butter.
  15. Pour the chocolate glaze over the cake and leave the Danube waves for a few hours (or overnight) in the fridge.