German Bee Sting Cake is a yeasted cake with a beautiful texture, fantastic honey flavor (hence the name), a beautifully caramelized almond topping, not to mention a thick, creamy vanilla filling.
This Bee Sting cake is honestly the best dessert I think I've ever made, and it's a recipe I'm super excited to share it with you!
**Please Note - The printable recipe card with detailed instructions and complete ingredient measurements for making German Bee Sting Cake is available near the end of this post. OR click on the "jump to recipe" text (found above) to be taken directly to the recipe.
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Enjoy the delicious TASTE OF GERMANY delivered straight to your home!
The ingredient list:
**Note - The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- all-purpose flour
- granulated sugar
- instant yeast
- salt
- milk
- eggs
- butter
- honey
- sliced almonds
- heavy cream
- instant pudding mix
- vanilla extract
Kitchen tools and equipment needed:
- 2 - 9" round cake pans
- 1 heavy bottom saucepan
- measuring cups and spoons
- mixing bowls
- whisk
- wooden spoon or spatula
- plastic wrap
- parchment paper
- cooling racks
- cake plate or cake stand
- paring knife
- large spoon
- paper towels
How this recipe came to be:
Before I started baking, I was a little intimidated to tackle this traditional German cake.
Our BFF's have been to Germany many times over the years, and they've spoken so highly of this cake I was afraid I wouldn't be able to do it justice.
Since I was gifting this Bee Sting Cake to them for the many thoughtful acts they've done for us in the past, I especially wanted it to be amazing!
And, it was!!
Our friends both loved my version of their beloved German cake so much they proclaimed it the best Bienenstitch (Bee Sting Cake) they'd ever eaten.
Of course, it's been many years since they've been back to Germany so their recollections may not be all that accurate, but I'll take the compliment... and run with it! And you can too! LOL
How to store this yeasted honey cake, and for how long?
I made sure to place my cake on a domed cake plate, covered it, and stored it in the refrigerator.
I made this cake two days before I was gifting and serving. It served up fresh and moist which makes it perfect for entertaining because it can be made in advance.
Any remaining cake may be covered and kept in the refrigerator for up to 5 days (if it lasts that long).
How many people will this German honey cake serve?
Bee Sting Cake is rich, so a small slice will go a long way.
This cake can serve 16 people comfortably.
Can you taste the yeast in the cake?
Yes, you certainly can.
But if you're worried that it will taste like bread, don't be.
The yeast lends a wonderfully light aroma that compliments the sweet honey flavor and gives the cake a uniquely dense, yet light and airy texture.
Is the vanilla filling in this Bee Sting Cake recipe traditional?
Nope, it's my rendition.
While the filling I've used is not traditional, it has excellent body and texture that stands up to the complexity of the yeasted honey cake, and it allowed me to pile the filling sky-high between the two layers of cake.
Since this cake requires yeast, does that mean there is rise-time involved?
Yes, there are two rise-times to be exact.
The first rise time is 60 minutes but the dough will only grow a little in volume after that rise.
The second rise of 45 minutes will still only cause the cake to rise a tiny bit, but it is during these rise-times (proofing) that the flavor of the cake is developing.
During the baking is when you'll see the cake rise and grow.
Trust me when I tell you the smell of this German Bee Sting Cake baking in the oven will be intoxicating.
How long does this cake take to make from start to finish?
This cake takes approximately 3½ hours to make (start to finish), but much of that time is rise-time and not fully "hands-on."
How to make German Bee Sting Cake?
- Assemble your ingredients and bring the eggs, butter, and milk to room temperature.
- Add the flour, granulated sugar, yeast, and salt in a large bowl and mix to combine. Make a well in the center of the dry ingredients.
- Add the eggs, milk, and butter to the center of the well. Mix well with a wooden spoon until the mixture comes together to form a soft dough.
- Cover the bowl with plastic wrap and allow the dough to rest for 60 minutes. *Note - the dough will not rise much.
- Generously butter a 9" round cake pan. **However, a 9" springform pan may be a better choice. The directions will be the same no matter which pan you use.
- Fit the bottom of the buttered cake pan with a disc of parchment paper which has been sprayed with baking spray.
- Add the cake dough to the pan and spread it out evenly.
- Cover the pan with plastic wrap and allow the dough to rise again for approximately 45 minutes.
- Meanwhile, melt the butter, sugar, and honey in a heavy bottom saucepan over medium heat.
- Stir well and allow the mixture to cook, stirring frequently until the mixture deepens in color and turns a golden brown.
- Stir in the heavy cream, salt, and almonds.
- Stir frequently and allow the mixture to deepen in color but not burn. You're looking for a light amber color.
- Remove the honey almonds from the heat.
- Spoon the honey almond mixture over top of the unbaked cake, making sure to spoon the almonds all the way to the edges of the cake. *Note - do not try and spread this mixture as it will tear the cake dough. Spoon it gently to cover as much as the surface of the cake as possible.
- Place the cake pan on a baking sheet and bake in a preheated 350-degree oven for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool the cake completely on a wire rack.
- Once cooled, invert the cake on a second wire rack. *Note - if using a springform pan, no need to invert the cake (except to remove the parchment), release the collar and allow the cake to cool completely.
- Remove the parchment paper from the bottom of the cake.
- Invert the cake one more time so it sits almond side up.
- Use a serrated knife to gently slice the cake evenly in half, lengthwise.
- In a medium bowl whisk heavy cream, vanilla pudding mix, and vanilla extract until it becomes thick and creamy.
- Place the bottom half of the cake on a serving platter, and drizzle honey liberally over the cake bottom.
- Spoon and spread the pudding mixture in an even layer over the bottom half of the cake.
- Gently place the top of the cake, almond side up, onto the cream layer and press gently.
- Cover and refrigerate until ready serve.
- Note - This cake can be made up to two days prior to serving.
More delicious summer dessert recipes:
- Copycat Toasted Almond Ice Cream Bars
- Lemon Drop Cheesecake
- Triple Chocolate Cherry Kahlua Ice Cream
- No-Churn Banana Walnut Ice Cream
- Chocolate Covered Strawberry Filled Eclairs
Below is the printable recipe card along with the nutritional information for today’s German Bee Sting Cake.
If you've made this recipe, or are excited to make this recipe, I'd appreciate it if you'd take a moment to leave it a star rating in the recipe card, along with a comment if you're so inclined. Thank you. 🙂
German Bee Sting Cake
Ingredients
For the cake:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 2¼ teaspoon 1 packet active dry yeast
- 1 teaspoon salt
- ¾ cup milk at room temperature
- 2 large eggs at room temperature
- 4 tablespoons butter softened to room temperature
- 3 tablespoons honey
For the honey almond topping:
- 6 tablespoons butter
- ⅓ cup granulated sugar
- 3 tablespoons honey
- 2 tablespoons heavy cream
- ¼ teaspoon salt
- 1½ cups sliced almonds
For the filling:
- 2¼ cups heavy cream
- 1 box 5.1 oz instant vanilla pudding
- 1 teaspoon pure vanilla extract
Instructions
To make the cake:
- Assemble ingredients and bring the eggs, butter, and milk to room temperature.
- Add the flour, granulated sugar, yeast, and salt in a large bowl and mix to combine. Make a well in the center of the dry ingredients.
- Add the eggs, milk, honey, and butter to the center of the well. Mix well with a wooden spoon until the mixture comes together to form a soft dough.
- Cover the bowl with plastic wrap and allow the dough to rest for 60 minutes. *Note - the dough will not rise much.
- Generously butter a 9" round cake pan, however, a 9" round springform pan may be the better choice.
- Fit the bottom of the buttered cake pan with a disc of parchment paper which has been sprayed with baking spray.
- Add the cake dough to the pan and spread it out evenly.
- Cover the pan with plastic wrap and allow the dough to rise again for approximately 45 minutes.
To make the honey almond topping:
- Meanwhile, melt the butter, sugar, and honey in a heavy bottom saucepan over medium heat.
- Stir well and allow the mixture to cook, stirring frequently until the mixture deepens in color and turns a golden brown.
- Stir in the heavy cream, salt, and almonds.
- Stir frequently and allow the mixture to deepen in color but not burn. You're looking for a light amber color.
- Remove the honey almonds from the heat.
- Spoon the honey almond mixture over top of the unbaked cake, making sure to spoon the almonds all the way to the edges of the cake.
- *Note - do not try and spread this mixture as it will tear the cake dough. Spoon it gently to cover as much as the surface of the cake as possible.
- Place the cake pan on a baking sheet and bake in a preheated 350-degree oven for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool the cake completely on a wire rack.
- Once cooled, invert the cake on a second wire rack. Remove the parchment paper from the bottom of the cake.
- Invert the cake one more time so it sits almond side up.
- Use a serrated knife to gently slice the cake evenly in half, lengthwise.
To make the vanilla cream filling:
- In a medium bowl whisk heavy cream, vanilla pudding mix, and vanilla extract until it becomes thick and creamy.
- Place the bottom half of the cake on a serving platter, and drizzle honey liberally over the cake bottom.
- Spoon and spread the pudding mixture in an even layer over the bottom half of the cake.
- Gently place the top of the cake, almond side up, onto the cream layer and press gently.
- Cover and refrigerate until ready serve.
Video
Notes
Nutrition
I sincerely hope you've enjoyed today's recipe for German Bienenstitch (bee sting cake), as much as I've enjoyed bringing it to you.
For more delicious sweets and treats, please check out the amazing #SummerDessertWeek recipes from today’s bloggers!
Sweet Summertime Cakes:
- White Chocolate Espresso Cake with Caramel Espresso Buttercream from The Food Hunter's Guide To Cuisine
- Bee Sting Cake from Kudos Kitchen by Renee
- Coffee Cake from A Blender Mom
- Tropical Summer Cake from Daily Dish Recipes
No-Bake Treats:
- Banana Pudding No Bake Cheesecake from The Bitter Side of Sweet
- Strawberry Cloud Dessert from Shockingly Delicious
Baked Desserts:
- Homemade Blueberry Cream Cheese Danishes from Big Bear's Wife
- Black Cherry Kolaches from The Spiffy Cookie
- Blackberry Bread Pudding from Eat Move Make
- White Cake with Vanilla Cherry Buttercream Icing from The Beard and The Baker
- Lemon Poppyseed Scones from Mildly Meandering
- Cherry Sweet Rolls from Comfortably Domestic
Sweet Sips:
- Watermelon Slushies from The Domestic Kitchen
Mel D says
This cake is mentioned in the book The German Wife by Kelly Rimmer so I made it for our book club meeting. As others mentioned, my topping fell to the bottom of the cake. I think I did not have a proper rise to hold the topping. The filling turned out well and was not too sweet. The filling is fluffy but still holds the top of the cake. The cake itself (without the filling) might be good as a coffee cake.
Renée says
Hi, Mel!
Thanks for writing.
Adding the heavy, sticky topping to the risen dough is a very delicate procedure.
I'm fairly certain that's why the topping fell into the airy dough.
I'm sorry that happened. I'm happy you liked the filling, and yes,
I'm sure it would make a nice coffee cake. That's a great idea.
Take good care,
Renee
Jen santoro says
Very good cake! One of my favorite pastries is a bee sting next time I’m going to try it with a regular pastry cream but this was a delicious quick rendition
Renée says
Hi, Jen.
Thanks for your comment. Pastry cream is always delicious but for something quick, I'm glad you appreciated this filling.
Have a great day!
Renee
Ginger Gold says
This is my third bee sting cake in 2 weeks and your recipe, although similar to the other two, is a whole lot faster and definitely easier! I tested all 3 and they all came out tasting great. Since I like simple and easy your Bienenstich takes 1st place! The only thing different that I did was to add a little pinch of cardamon to the cake - it really elevates this to the top! Thank you for sharing this with us, its a definite keeper!
Renée says
Thank you so much for your sweet comment, Ginger, and also for the 5-star rating.
I love that you added a pinch of cardamom to the cake. I'm going to have to try that. I love cardamom.
Anyway, thanks again, and I hope you have a lovely day!
Renee
Candy says
What is the secret to getting the dough right. Mine was too wet, never formed a soft ball.
Renée says
Hi, Candy!
I'm not quite sure what could have happened. Sounds like more flour may have been needed.
A yeasted dough can sometimes be affected by the amount of humidity in the air on bake day.
Perhaps that was the issue?
Of course, I'm just guessing, and unfortunately, I don't know how to properly answer without more information.
Please feel free to write me again and perhaps we can figure this thing out.
Thanks.
Renee
Deb says
Being of German descent, I love Bienenstich. But when I made this, even though the flavor was fine, the presentation was a disaster. The almond topping sank into the cake while baking, making cutting the layer in 1/2 lengthwise impossible without it crumbling. I'm wondering if it might be better to split the dough into two smaller layers, putting the almond topping on only one layer, or adding the almond topping near the end of the baking time. I may try this again with a few tweaks...
Renée says
Hi, Deb.
I'm sorry to hear that you had problems with the almond topping sinking into the cake.
I'm wondering if the cake was over-proofed, allowing for too many bubbles to build up which, in turn, no longer provides a structure
for the topping? Of course, you can always try to split the dough into smaller layers and see if that works better for you.
I'm never one to tell someone not to play with a recipe. I do it all the time.
Anyway, I hope this is helpful and I'm glad you enjoyed the taste of the cake even if the appearance was less than stellar.
Take care, and feel free to write me again and let me know how it went for you.
Renee
Jeannie Markech says
Oooooh, lovely lovely Bienenstich! This is fantastic!
Renée says
Thank you, Jeannie. It's one of my favorite recipes!!
Renee
Marcy says
I am so excited to make this cake for my family and friends. The ingredients and recipe just pulled me in. And using those bumble bees were absolutely adorable. Can you tell me where I would find those?
Renée says
I’m thrilled that you’ll bee making this cake,Marcy! You’re going to love it!
The bees are some I made years ago using salt dough and acrylic paint. Even though you can buy any just like it, I’ll bet you can find something similar on Amazon or even Etsy.
I hope this helps. Enjoy the cake!
Take good care,
Renee
Natalie says
What a interesting cake. I absolutely love the flavors. That almond topping sounds super delicious. I must give this cake a try.
Renée says
You certainly must!
Sydnie says
I am so glad I found this recipe! It is so tasty!
Renée says
Thank you! I'm happy you think so.
Michelle Hawkins says
This is absolutely gorgeous!! I’ve never heard of this cake, thank you for sharing. Hope to try it some day!
Renée says
I hope you do, Michelle! So glad you stopped in for the recipe. Thanks!!
Renee
Linda says
I bet the cake is nice and light and love the idea of a rich honey taste. Of course, I bet you can't beat that yummy looking almond topping!
Renée says
You're right, Linda! This cake is nice and light, and the honey almond topping is to-die-for!
Aimee Shugarman says
I have never heard of this, but what a delicious combo of flavors!
Renée says
I had never heard of it either until friends told me about it. I knew I had to make it. Now I dream about it! It is an amazing cake. I hope you'll make it, Aimee!
Donald Lang says
My wife just made this for me-fantastic! Thanks for sharing.
Renée says
That's wonderful to hear, Donald. So glad you enjoyed this cake. We loved it too, and I can't wait to make it again!
Thank you for letting me know!
Darlene Wieliczko says
My roommate is of German descent with her grandmother being from the "old country". This cake looks divine so I asked her if she had ever seen her grandmother make this cake and she had not...
Renée says
Hi, Darlene.
Perhaps it's a regional thing.
In any case, I hope you'll try this recipe and maybe even make it for your roommate. I know you'll love it!!
Thanks for the comment.
Take care,
Renee
Liren | Kitchen Confidante says
My husband's family is from Germany - I can't wait to make it for them!
Renée says
Your family will LOVE it!!
Crystal Faulkner says
Oh! I love this so much. Thank you for sharing!!
Renée says
Thank YOU for the 5-star rating!!
Amy says
How delicious is this cake! Love it!
Renée says
Thank you!
Karly says
Looks delicious!
Renée says
Thanks.
Erin | Dinners,Dishes and Dessert says
Looks delicious and so easy to make! !
Renée says
Not hard at all. Just a little time consuming with the two rises, but those are hands-off.
Anna says
Now that's a cake I need to try soon! It looks amazing!
Renée says
I really hope you do. You'll love it!
Sabrina says
I've never heard of this before but it sounds amazing! I love changing things up so this is a must try!
Renée says
Please do, Sabrina! You'll go crazy for it!
Patricia @ Grab a Plate says
I love this beautiful cake! I've never heard of this before, and I'm really looking forward to giving it a go! Lovely!
Renée says
Thank you, Patricia. I'd only heard of it because of our friends. SO glad they told me about it!
Dorothy at Shockingly Delicious says
I am so curious about this cake! I have never eaten or made a cake with yeast. Can't wait to try this recipe!
Renée says
I never had either, Dorothy! It's amazing. I do hope you'll try it!
Jenn says
I didn't know bee sting cake was a thing but oh man do I LOVE everything about it! Great recipe!
Renée says
I didn't know about it either until some friends of ours kept talking about it. So glad I made it. It's amazing! I do hope you'll try it.
April says
This cake is amazing! I love the name of it, too.
Renée says
It's fun. I love the name too, and it makes perfect sense!
Tayler Ross says
I love the flavors of this cake! So perfect for summer!
Renée says
Glad you think so. Me too. The honey is nice and light and so is the flavor of the filling!
Krista says
Wow! What a pretty cake!
Renée says
Thank you.
Meghan says
I've never made this kind of cake before but I am SO intrigued! Can't wait to try it out!
Renée says
I've only made this cake once, but I'm anxious to make it again...soon! I love that it's so simple to make. I know you'll love it, Meghan!
Erin Vasicek says
I've been to Germany but somehow missed out on this cake. Guess I'll have to make yours!
Renée says
We finally made it to Germany last spring. Unfortunately, we didn't have it there either. Glad to be able to make it at home. It's SOOOOO good!!