Go Back
+ servings
German Bee Stick Cake Kudos Kitchen Style - kudoskitchenbyrenee.com
Print Recipe
4.75 from 36 votes

German Bee Sting Cake

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 the thick, creamy vanilla filling.
Prep Time20 mins
Cook Time30 mins
rise time2 hrs
Total Time2 hrs 50 mins
Course: cake
Cuisine: Dessert
Keyword: bee sting cake, German Bee Sting Cake, German Bienenstitch Cake, German honey cake, honey almond cake
Servings: 16 slices
Calories: 380kcal
Author: Renee - Kudos Kitchen


For the cake:

  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • teaspoon 1 packet active dry yeast
  • 1 teaspoon salt
  • 3/4 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
  • 1/3 cup granulated sugar
  • 3 tablespoons honey
  • 2 tablespoons heavy cream
  • ¼ teaspoon salt
  • cups sliced almonds

For the filling:

  • cups heavy cream
  • 1 box 5.1 oz instant vanilla pudding
  • 1 teaspoon pure vanilla extract


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.



**Note - This cake can be made up to two days prior to serving.
Tools and equipment;
large bowl, small bowl, wooden spoon, measuring cups, measuring spoons, medium saucepan, large spoon, 9" round cake pan OR a 9" round springform pan, baking sheet, parchment paper, scissors, butter for buttering the pan, baking spray, serrated knife, medium bowl, whisk, cake plate or serving platter, cooling racks.


Serving: 1slice | Calories: 380kcal | Carbohydrates: 29g | Protein: 6g | Fat: 27g | Saturated Fat: 13g | Cholesterol: 91mg | Sodium: 275mg | Fiber: 1g | Sugar: 15g