Delicious and Easy BeeSting Cake Recipe

Are you looking for a cake that will make your taste buds buzz with excitement? Look no further than the Bee Sting Cake, also known as Bienenstich Kuchen. This classic German dessert has been satisfying sweet cravings for centuries, and with its rich vanilla pastry cream and honey almond topping, it’s easy to see why.

Legend has it that this cake got its name when German bakers in the 15th century were stung by bees attracted to the honey topping. While we make no promises of bee stings, we can promise a dessert comprised of two thin layers of soft, sweet yeasted cake filled with rich vanilla custard and topped with crunchy honey almonds.

As a professional baker, I have perfected the art of making this traditional German cake so that it is easy for anyone to prepare at home. Follow my step-by-step instructions and tips on ingredient substitutions and variations to make this Bee Sting Cake recipe your own.

Once you try the Bee Sting Cake, you’ll understand why it’s such a classic German dessert. So, let’s get baking!

Why You’ll Love This Recipe

BeeSting Cake
BeeSting Cake

If you are a dessert lover, then this Bee Sting Cake recipe will surely win your heart! The combination of rich vanilla custard and honey almond topping with soft layers of sweet yeasted cake is a delight to the taste buds. But what makes this German dessert special is its history, legend and tradition.

The Bee Sting Cake or Bienenstich Kuchen has been around since the 15th century, and it is said that its name comes from the baker who got stung by bees while stealing honey from beehives. Although the legend varies, one thing is for sure – it resulted in a delicious creation that is still enjoyed today.

Not only does it have a rich history and legend, but it’s also prepared in a traditional manner that brings a unique texture and flavor. The cake comprises two thin layers of sweet yeasted cake filled with rich vanilla pastry cream topped with honeyed almonds, making it an experience like no other.

But what makes this Bee Sting Cake recipe stand out among others is the additional layer of instant vanilla pudding between the two pastry cream layers that provide the perfect consistency and flavor to make your taste buds sing with joy.

This recipe is easy to follow and requires ingredients that are readily available at your local grocery store. With basic baking skills, you can enjoy a slice of heaven right from the comfort of your home. Trust me, you’ll love this recipe.

Ingredient List

 A sweet and stunning slice of heaven.
A sweet and stunning slice of heaven.

Get Ready to Bake!

Before you get to create your Bee Sting Cake, make sure you have all the ingredients at hand. The good news is that most of them are probably already sitting in your pantry! Here’s what you need:

  • All-purpose flour
  • Sugar
  • Salt
  • Baking powder
  • Milk
  • Eggs
  • Unsalted butter
  • Instant vanilla pudding mix
  • Heavy cream
  • Vanilla extract
  • Honey
  • Dried yeast

For the classic German dessert comprised of two thin layers of sweet yeasted cake filled with rich vanilla pastry cream and topped with honey almond crunchiness, you’ll also need a few more ingredients that we will be adding as we go through the recipe. Don’t worry, it’s not complicated, and everything is easily accessible. Let’s move on to the next section and find out why this Bee Sting Cake recipe is one for the books!

The Recipe How-To

 A buzz-worthy treat that will leave you wanting more.
A buzz-worthy treat that will leave you wanting more.

Preparing the Yeast Dough

  1. In a bowl, dissolve 1 packet of dried yeast in 1/4 cup (60ml) of warm milk and let it sit for 5 minutes.

  2. In a large mixing bowl, combine 2 cups of all-purpose flour, 3 tablespoons of sugar, and a pinch of salt.

  3. Melt 1/2 cup (113g) of butter over low heat and add it to the mixing bowl along with the yeast mixture, 2 eggs, and 1 teaspoon of vanilla extract. Mix until the dough comes together.

  4. Lightly flour a clean surface and knead the dough for about 10 minutes until it becomes smooth and elastic.

  5. Transfer the dough into a greased bowl, cover it with a towel or plastic wrap, and let it rise in a warm place for at least an hour or until it has doubled in size.

Making the Pastry Cream

  1. In a saucepan, heat 2 cups (475ml) of whole milk over medium heat until it’s warm but not boiling.

  2. In a separate bowl, whisk together 4 egg yolks, 3 tablespoons of cornstarch, and 1/4 teaspoon of salt until well combined.

  3. Gradually whisk in the warm milk into the yolk mixture while continually whisking to avoid lumps from forming.

  4. Return the mixture back into the saucepan and cook over medium heat while stirring constantly until thickened to resemble custard.

  5. Remove from heat and add in 1 tsp of vanilla extract and allow it to cool down completely before using.

Assembling and Baking the Bee Sting Cake

  1. Preheat your oven to 375°F (190°C).

  2. Punch down the risen yeast dough with your fist to remove any air bubbles.

  3. On a lightly floured surface roll out two thin layers of dough to fit into your desired cake pan shape; round or rectangle are both fine options. Transfer one layer into a greased cake pan (use springform if you have one), leaving enough edges on all sides for folding up later on.

  4. Spread pastry cream evenly onto this layer before arranging another layer on top.

  5. For crunchy honey topping spread almonds onto another baking sheet with parchment paper and toast them briefly in preheated oven at about 350 °F (180 °C) for approx’ five minutes watching CONSTANTLY so you don’t burn them! Combine toasted almonds with honey & butter that is boiled over medium heat until melted just before using

  6. Pour honey-almond mixture over uppermost layer then bake for approx’ twenty-five minutes until top is golden brown

  7. Allow cooled cake(s) to set a little before removing from pan

Don’t forget this tip!

To make sure that your Bee Sting Cake turns out perfect every time, make sure to use instant vanilla pudding in place of classic vanilla

Substitutions and Variations

 A caramel-coated dream that melts in your mouth.
A caramel-coated dream that melts in your mouth.

One great thing about baking is that there’s always room for creative expression. While this Bee Sting Cake recipe can be enjoyed as is, we understand that some people may want to experiment with different ingredients or change things up a bit. Here are some substitution suggestions and variations to consider:

– Flour: You can use whole wheat flour, cake flour, or gluten-free flour blend instead of all-purpose flour. Keep in mind that using a different type of flour may slightly affect the texture and taste of the cake.

– Milk: If you’re lactose-intolerant or allergic to dairy, you can use a non-dairy milk like almond milk, soy milk, coconut milk or oat milk instead of regular milk. Just make sure to choose unsweetened and unflavored varieties.

– Sugar: You can use brown sugar or honey instead of caster sugar for a more natural sweetness. If you prefer your desserts less sweet, you can reduce the sugar amount by 1/4 cup or to taste.

– Pudding Mix: Instead of instant vanilla pudding mix, you could try using chocolate pudding mix for a chocolate twist on the Bee Sting Cake.

– Honey: The honey in this recipe adds delicious flavor and acts as a glue for the almonds on top. You can substitute it with agave nectar, maple syrup or corn syrup if needed.

For variations:

– Fruit filling: To add a fruity twist to the cake, spread some strawberry jam, raspberry preserves or apricot compote between the layers.

– Nutella filling: For chocolate lovers, try spreading Nutella between the layers instead of pastry cream.

– Coffee flavor: Add 2 teaspoons of instant coffee powder to the pastry cream for a subtle coffee flavor.

– Chocolate Almond Topping: Melt 1 cup of chocolate chips with 1 tablespoon of butter and drizzle over the honey-almond topping before serving.

Whatever substitutions or variations you decide to try out, make sure to take note of any changes made so you can tweak them as needed next time around. Happy baking!

Serving and Pairing

 A golden and decadent delight that's perfect for any occasion.
A golden and decadent delight that’s perfect for any occasion.

Once your Bee Sting Cake is ready to be served, it is time to choose your favorite way to enjoy it. Since this cake is classic German dessert, you can serve it with a cup of tea or coffee for a sweet afternoon treat.

For those who prefer a creamier pairing, a dollop of whipped cream on top would do the trick. The rich vanilla pastry cream topped with honey and almonds makes this cake a luscious treat that goes well with creamy vanilla ice cream on the side.

Although Bee Sting Cake is deliciously decadent on its own, you can add a twist by heating up some honey and drizzling it on top. Sweet fruit such as strawberries or raspberries can also be paired with this cake to add a tangy flavor that balances out the sweetness.

If you’re feeling daring, try pairing Bee Sting Cake with a glass of champagne or sparkling wine – the bubbles make a fun combination with this crunchy, honey-filled dessert that is sure to make for an unforgettable dessert experience.

No matter what you choose, the Bee Sting Cake is versatile enough to suit any occasion – whether it’s a casual family gathering or an elegant dinner party.

Make-Ahead, Storing and Reheating

 A fluffy and creamy cake that's sure to impress.
A fluffy and creamy cake that’s sure to impress.

If you’re looking to prepare Bee Sting Cake ahead of time, don’t fret, it’s a great make-ahead recipe! This cake can be stored in the refrigerator for up to two days. You can also freeze it for later enjoyment by wrapping it tightly with plastic wrap before placing in the freezer. Just make sure to thaw the cake slowly in the fridge before serving.

To reheat your Bee Sting Cake, wrap small slices in foil and warm in the oven at 325°F for 10-15 minutes. Alternatively, you can microwave individual portions on medium heat for 10-15 seconds at a time until heated through.

Remember not to let your Bee Sting Cake sit out at room temperature for too long as it contains perishable ingredients such as heavy cream and pastry cream. To ensure optimal freshness, store any leftovers promptly in an airtight container and refrigerate.

This delicious cake keeps very well but tastes best when consumed within a few days of making it. Bees might not suggest putting this rich dessert straight into the hive (unless you want a sticky colony), but if stored correctly, your Bee Sting Cake is sure to bring joy and delight with every bite even days after baking.

Tips for Perfect Results

 A fluffy, nutty cake that's perfect for afternoon tea.
A fluffy, nutty cake that’s perfect for afternoon tea.

Achieving perfection in BeeSting Cake or Sting Cake bienenstich comes with a few tricks of the trade. Follow these tips to ensure your cake comes out delicious, mouth-watering, and amazing.

1. Use high-quality ingredients: This cake recipe requires simple ingredients like honey, sugar, flour, butter, and eggs. However, the quality of these ingredients significantly affects the final flavor and texture of your cake. So always use fresh and high-quality ingredients for excellent results.

2. Cream butter and sugar well: The mixture of soft butter and granulated sugar should be mixed thoroughly and beaten until it becomes fluffy before you add other ingredients. This step makes sure that the cake crumb is soft and tender.

3. Room temperature eggs: Allow eggs to sit at room temperature for 30 minutes before beating them so they blend effortlessly with other ingredients when making the cake batter.

4. Sift dry ingredients: Bienenstich kuchen requires all-purpose flour, baking powder, and salt; make sure you sift them together to ensure a smooth batter devoid of lumps.

5. Don’t over-mix or under-mix the batter: Combine the wet and dry ingredients using a low speed mixer or by hand incorporating air while mixing is okay but avoid overdoing it. Once you achieve an even consistency, you are good to go!

6. Bake at the right temperature: The ideal oven temperature for baking Bee Sting Cake is set at 350°F (180°C). Making sure the oven reaches the correct temperature before inserting your cake batter into it ensures that your well-crafted dessert will bake evenly and rise perfectly.

7. Cool down before applying toppings: After removing your cake from the oven let the cake cool slightly before applying toppings like honey-almond cream, whipped cream, powdered sugar glaze or any other preferred option to give it an exquisite taste.

With these tips on hand, every novice baker can successfully make a delicious BeeSting Cake recipe – German Bienenstich – perfect for hosting a fun-filled celebration or delighting family members who they want to impress with their baking skills!


As with any recipe, questions may arise during the baking process. Here are some frequently asked questions regarding the Bee Sting Cake recipe that may help guide you through any obstacles you may encounter.

What is bee sting cake made of?

When it comes to indulging in delectable desserts, few can match the tempting taste of the Authentic German Bee Sting Cake. Also known as Bienenstich in German, this two-layered cake takes inspiration from Germany and is baked in a rectangular pan, similar to a sheet cake. The cake comprises a pair of sweet yeast bread layers that come stuffed with rich vanilla custard, topped with an irresistible crunchy mix of honey and almond.

Why is a cake called a bee sting?

I’d love to introduce you to an interesting dessert known as the Bee Sting Cake. This cake has a traditional Bavarian origin, and its name is thought to be linked to the honey topping that attracts bees. As per one amusing legend, the baker who invented the dessert was stung by a bee that got attracted to the honey.

What is the German word for bee sting cake?

Bienenstich Kuchen, also known as Bee Sting Cake, is a delectable German dessert consisting of two thin layers of fluffy yeast cake sandwiching a luscious cream filling, and finished with a crispy, buttery blend of honey and almond toppings. This dessert is perfectly balanced, with the yeast cake lending a delicate touch to the sweetness of the filling and topping. It’s a delightful treat that’s sure to win over any sweet tooth.

When was Bienenstich invented?

The story of the origin of Bienenstich involves multiple German bakers from the 15th century who defended against invaders by throwing beehives at them. As a way to commemorate their victory, they created a version of what we now know as Bienenstich.

Bottom Line

In conclusion, Bee Sting Cake or Bienenstich Kuchen is a classic German dessert that has been enjoyed for centuries. This cake is a rich and decadent treat, comprised of two thin layers of sweet yeasted cake filled with rich vanilla pastry cream and topped with honeyed almonds.

If you’re looking for a recipe that will impress your friends and family, or if you’re simply in the mood for a sweet indulgence, then this Bee Sting Cake recipe is perfect for you. With its creamy filling and crunchy honey almond topping, this cake is sure to satisfy even the most discerning sweet tooth.

So what are you waiting for? Head to your kitchen now and try out this classic German Bee Sting Cake recipe. And don’t forget to share it with your loved ones! Trust me; they’ll love it just as much as you do.

BeeSting Cake

BeeSting Cake Recipe

This dessert is based on the traditional German “Bienenstich,” which is basically a honey-glazed cake with a layer of creamy vanilla custard. This one add a topping of sweet almonds. Yummy!
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Course: Dessert
Cuisine: German
Keyword: < 60 Mins, Dessert
Prep Time: 20 minutes
Cook Time: 40 minutes
Calories: 718.5kcal


  • 14 tablespoons butter, softened, divided
  • 3/4 cup honey, divided
  • 2 teaspoons vanilla extract, divided
  • 1/2 cup sliced almonds
  • 1/4 cup sugar
  • 2 eggs
  • 1 3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 tablespoon all-purpose flour
  • 2 cups heavy cream
  • 1 (3 1/2 ounce) package instant vanilla pudding


  • Preheat oven to 375 degrees F. Coat bottom and sides of a 9-inch springform pan with cooking spray, and line bottom with wax paper; set aside.
  • In a small saucepan over medium-high heat, melt 6 tablespoons butter and 1/2 cup honey. Bring to a boil, reduce heat to low, and simmer 2 minutes. Remove from heat and stir in 1 teaspoon vanilla and the almonds; let cool.
  • In a large bowl, beat remaining 1 stick butter and the sugar until creamy. Add remaining 1/4 cup honey, the eggs, and remaining 1 teaspoon vanilla; beat until thoroughly mixed.
  • In a medium bowl, combine 1-3/4 cups flour, the baking powder, and salt; mix well. Gradually beat flour mixture and milk into batter until smooth. Spread batter evenly in pan. Sprinkle remaining 1 tablespoon flour on top, and lightly press down with fingers. Pour almond mixture evenly over flour.
  • Place pan on baking sheet and bake 30 to 35 minutes, or until toothpick comes out clean. Let cool. Remove springform pan ring, invert cake onto baking sheet, and remove bottom of pan and wax paper. Invert cake top side up onto platter. Slice cake in half horizontally.
  • In a medium bowl, beat heavy cream until stiff. Add pudding mix and beat until thoroughly combined. Spread mixture onto bottom half of cake. Place top of cake over cream mixture. Serve or refrigerate until ready to serve.

Your Own Notes


Serving: 159g | Calories: 718.5kcal | Carbohydrates: 69.8g | Protein: 7.7g | Fat: 47.1g | Saturated Fat: 27.5g | Cholesterol: 183.6mg | Sodium: 687.3mg | Fiber: 1.5g | Sugar: 44.4g

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