Classic Donauwelle Gugelhupf – A Timeless German Delight

Summary

The Classic Donauwelle Gugelhupf is a beloved German cake that merges the beauty of a marble cake with the indulgence of cherries, creamy buttercream, and a luscious chocolate glaze. Named after the Danube River (“Donau”), this cake mimics the river’s gentle waves with its layered design. Baking it in a Gugelhupf pan adds a touch of elegance, making it perfect for family gatherings, celebrations, or a cozy afternoon treat.

Prep Time, Cook Time, Total Time, and Servings

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Cooling Time: 2 hours
• Total Time: 3 hours 20 minutes
• Servings: 12 slices
• Calories per Serving: Approximately 420 kcal

Course and Cuisine

• Course: Dessert
• Cuisine: German

Ingredients

For the Cake:

• 250 g unsalted butter, softened
• 200 g granulated sugar
• 1 tsp vanilla extract
• 5 large eggs
• 300 g all-purpose flour
• 2 tsp baking powder
• 50 ml whole milk
• 2 tbsp unsweetened cocoa powder
• 300 g canned or fresh cherries (pitted and well-drained)

For the Buttercream:

• 500 ml whole milk
• 40 g cornstarch
• 150 g granulated sugar
• 1 tsp vanilla extract
• 250 g unsalted butter, softened

For the Chocolate Glaze:

• 200 g dark chocolate
• 2 tbsp unsalted butter

Equipment

• Gugelhupf pan
• Electric mixer
• Mixing bowls
• Spatula
• Saucepan
• Whisk
• Cooling rack

Instructions

1. Prepare the Cake Batter

1. Preheat the oven to 180°C (350°F). Grease and flour the Gugelhupf pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.