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Classic Danube Wave from the Sheet Pan

A delightful German pastry swirled with rich chocolate and topped with creamy vanilla frosting, perfect for gatherings and special occasions.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: German
Calories: 450
Ingredients Method Notes

Ingredients
  

For the cake
  • 250 g Butter (soft) Ensure butter is at room temperature.
  • 220 g Sugar
  • 1 packet Vanilla sugar
  • 5 pieces Eggs Ensure eggs are at room temperature.
  • 350 g Flour A gluten-free blend can be used for an alternative.
  • 1 packet Baking powder
  • 120 ml Milk Add to batter for moisture.
  • 2 tbsp Cocoa For swirling into the batter.
  • 1 jar Sour cherries (well-drained) Can replace with berries of choice.
For the vanilla cream
  • 750 ml Milk For cooking the vanilla pudding.
  • 2 packets Vanilla pudding powder Follow package instructions for preparation.
  • 80 g Sugar (for the vanilla cream)
  • 250 g Soft butter (for the vanilla cream) Ensure it’s creamy before mixing.
For the chocolate glaze
  • 250 g Dark chocolate Melt with cream and butter.
  • 120 ml Heavy cream For a rich glaze.
  • 30 g Butter Melt with chocolate.

Method
 

Preparation
  1. Preheat your oven to 180 °C (356 °F). Grease or line a deep baking sheet with parchment paper.
  2. In a mixing bowl, cream the butter, sugar, and vanilla sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
  3. Combine the flour and baking powder, then gradually mix into the batter along with the 120 ml of milk until smooth.
  4. Spread about two-thirds of the batter onto the prepared baking sheet.
  5. In a separate bowl, mix the remaining batter with cocoa and 2 tbsp of milk. Drop spoonfuls over the light batter and swirl gently with a fork to create a marbled effect.
  6. Distribute the sour cherries evenly over the batter and press them in slightly.
Baking
  1. Bake for about 30 minutes, then let it cool completely on a wire rack.
Making the cream
  1. Cook the vanilla pudding with 750 ml of milk and 80 g of sugar according to package instructions. Cover with plastic wrap to prevent a skin from forming and let it cool.
  2. In another bowl, whip the soft butter until creamy, then gradually incorporate the cooled pudding tablespoon by tablespoon.
  3. Spread the cream evenly over the cooled cake and chill in the refrigerator for about 30 minutes.
Making the glaze
  1. Melt the chocolate, heavy cream, and butter together until smooth.
  2. Pour the glaze over the cream layer and create the classic wavy pattern with a fork.
  3. Ensure to chill well before slicing for a clean cut.

Notes

Serve with a dollop of fresh whipped cream or pair with coffee or dessert wine. Store in an airtight container in the refrigerator, best enjoyed within three to four days.