Bee Sting Cake (Bienenstich)

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.

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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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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. 🙂

Thank you so much for visiting me here today in my Kudos Kitchen!

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

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Until we eat again, I hope you have a delicious day!

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