Danube wave

Danube wave

Danube wave – who doesn’t love it? This soft marble cake with cherries, a delicious but not too heavy buttercream and the crunchy layer of chocolate.

I admit, a Donauwelle is a little more elaborate, but it’s definitely worth the effort! And conjure up a Danube wave while camping? The envious will fall at your feet 😁.

I love Donauwelle! I like this mixture of slightly bitter chocolate, sweet buttercream and the cherry-filled base. The chocolate makes the sweet buttercream less sweet and balances out the taste perfectly.

And don’t be afraid of “buttercream”. That sounds more complicated than it is. I even have the buttercream recipe from my grandma. The important thing is to stir, stir, stir.

I often use the OXO hand mixer or my battery-powered hand mixer from KitchenAid for mixing.

Donauwelle | Campingbackofen Rezepte | 4 REIFEN 1 KLO
Donauwelle aus dem Campingbackofen | Omnia Backofen Rezepte



175g butter
125g sugar
3 eggs, gr. M
200g flour
2 tsp baking powder
2 tablespoons baking cocoa
2 tbsp powdered sugar
3 tablespoons milk
1 glass of sour cherries


250ml milk
1 packet. Vanilla pudding
(for cooking)
1 packet. Vanilla sugar
120g butter
3 tbsp powdered sugar


125g coconut oil (e.g. palmin)
3 tablespoons sugar
3 tablespoons baking cocoa
1 egg, gr. M
1 tbsp milk



Drain the cherries well. Cream the butter with the sugar. Stir in the eggs one at a time.

Mix the flour with the baking powder. Gradually stir into the butter and egg mixture.

Grease the Omnia mold. Pour in half of the batter. Mix the other half with the baking cocoa, powdered sugar and milk. Pour the cocoa batter onto the light-colored batter.

Spread the cherries on top and press a little into the dough.

Bake the cake for approx. 30 minutes on a low heat.

Then leave to rest for 5-10 minutes with the lid closed. Remove the cake from the tin.


Prepare the vanilla pudding with the vanilla sugar and milk according to the instructions on the packet. Leave to cool. However, stir regularly to prevent a skin from forming.

Cream the butter with the powdered sugar and stir in the cooled vanilla pudding in spoonfuls. Spread the cream over the cake.


Melt the coconut oil in a bain-marie. Leave to cool lukewarm. Mix the egg with the milk. Stir in the sugar and baking cocoa. Stir the mixture into the liquid coconut oil.

Spread the icing over the cream layer while it is still liquid.

Tip for melting chocolate coating on the go:

Heat the water in a pan. It should NOT boil, just be very warm. Put the coconut fat/chocolate coating in a freezer bag. Now place/hold this freezer bag in the warm water so that the coconut fat/chocolate coating melts. When everything has melted, cut off a corner of the freezer bag and spread the chocolate coating over the cake, as if from a piping bag.

Note on camping ovens from ENDERS or PETROMAX:

Please note that these camping ovens do not have a silicone mold. Here you have to fill the dough directly into the non-stick coated mold.

With the Petromax, the cooking/baking time may be slightly longer as the Petromax is made of stainless steel and therefore requires a slightly longer cooking/baking time.

In both the Enders camping oven and the Petromax camping oven, you should always bake cakes on a very low flame to ensure that your baking results are successful.

And here is the video to go with it:

The redirection is to YouTube. You may need to change the privacy policy to see the video. You know…GDPR!

Affiliate links / advertising links

References marked with * are affiliate links and my very personal tips. If you buy something there, I get a small commission for this totally honest recommendation – without it costing you more. I use the products regularly and I can really recommend them to you!

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Dies ist ein Rezept aus

Backideen für den Omnia Backofen

Egal, ob du ein Omnia-Backanfänger oder ein erfahrener Omnia-Profi bist, dieses Backbuch ist der perfekte Begleiter für deine Backabenteuer mit dem Campingbackofen.

Mit dem Omnia-Backofen ist alles möglich!

  • verschiedene Rührkuchen

  • Käsekuchenvariationen

  • traumhafte Torten

  • Brot

  • ideale Grillbeilagen

Die Rezepte sind alle illustriert, einfach zu handhaben und auch für Anfänger geeignet.

I’m Bianca, the founder of 4 REIFEN 1 KLO, the camping food blog with the crazy but unforgettable sounding name.

Not only am I a multiple cookbook author, food stylist and recipe developer for the camping food blog 4 REIFEN 1 KLO, but I’ve also been a camper with heart and soul since I was a child. I enjoy discovering culinary delights while traveling and love both simple camping and home cooking.

On this page you can find out much more about me/us!

Unfortunately, my recipes are repeatedly used for commercial purposes, hence this necessary note:

The work, including its parts, is protected by copyright. Any exploitation is prohibited without the consent of 4 REIFEN 1 KLO. This applies in particular to electronic or other reproduction, translation, distribution and making available to the public. Reprints, including excerpts, only with our written permission. Recipes may be shared, provided the source (URL) is mentioned.

This advice applies above all to those people who think that with my recipes create a commercial recipe book on Amazon or similar or build up his YouTube channel. We will prosecute this – even altered recipes will be prosecuted! By GPT altered prescriptions are easy to verify, and are also prosecuted by lawyers.

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