Instructions
Prepare the cake batter:
Preheat the oven to 180°C (350°F).
Beat the butter and sugar until fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extra
ct.
Mix flour and baking powder, then gradually add to the butter mixture. Add 2 tbsp of milk and mix until smooth.
Create the layers:
Spread half of the batter evenly in a lined baking pan.
Mix the remaining batter with cocoa powder and 1 tbsp of milk. Spread this chocolate layer over the vanilla batter.
Evenly distribute the cherries on top.
Bake the cake:
Bake for 35-40 minutes. Let it cool completely.
Prepare the buttercream:
Cook the pudding mix with milk and sugar according to package instructions. Let it cool to room temperature.
Beat the softened butter until fluffy, then gradually add the cooled pudding until smooth.
Spread the buttercream evenly over the cooled cake and refrigerate for 30 minutes.
Make the chocolate glaze:
Melt the chocolate and butter together. Pour over the buttercream and use a fork to create wavy patterns.
Let it set before slicing.
Pro Tips
Let the buttercream and pudding be the same temperature before mixing to prevent curdling.
Chill the cake before slicing for cleaner layers.
Have you ever tried Donauwelle? Let me know how yours turns out!
