Danube Wave Cake
A classic German sheet cake with a marbled chocolate-vanilla base, a layer of tart cherries, and a creamy buttercream topping dusted with powdered sugar. This simplified version uses cranberries for a quick, tangy twist.
- Total time
- 50 min
- Servings
- 12
- Calories
- 280
- Protein
- 4g
Ingredients
- ½ cup butter
- ¾ cup sugar
- 2 large eggs
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- ½ cup milk
- 2 tablespoons cocoa powder
- 1 cup cranberries
Instructions
- 1
Preheat oven to 350°F. Grease a 9x13-inch baking pan. In a large bowl, cream 1/2 cup butter and 3/4 cup sugar until light and fluffy, about 3 minutes.
- 2
Beat in 2 eggs one at a time. In a separate bowl, whisk 1.5 cups flour and 1.5 tsp baking powder. Add flour mixture to butter mixture alternately with 1/2 cup milk, starting and ending with flour, until just combined.
- 3
Spread half the batter in the pan. Stir 2 tbsp cocoa powder into the remaining batter, then spoon chocolate batter over the vanilla batter and swirl with a knife for a marbled effect.
- 4
Scatter 1 cup cranberries evenly over the batter. Bake until a toothpick inserted in the center comes out clean, about 30-35 minutes. Let cool completely in the pan.
- 5
For the topping, beat 1/2 cup softened butter with 1 cup powdered sugar and 2 tbsp milk until smooth and creamy, about 2 minutes. Spread over the cooled cake.
- 6
Dust with additional powdered sugar before serving. Cut into squares and enjoy.
Tools you’ll need
- 9x13-inch baking pan
- mixing bowls
- electric mixer
- spatula
- toothpick
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