I love this Authentic German Bee Sting Cake because it brings together everything I enjoy in a classic dessert: a soft, yeasted cake, a creamy vanilla filling, and a crunchy honey-almond topping. Every slice feels rich yet balanced, and it always reminds me of traditional European baking at its best. This cake has a long history and an unforgettable texture that makes it stand out from ordinary layer cakes.
Why You’ll Love This Recipe
I like how this recipe stays true to the authentic German version, using yeast instead of baking powder for a light and airy crumb. I enjoy the contrast between the fluffy cake, the smooth vanilla cream, and the caramelized almond topping. I also appreciate that this cake looks impressive without being overly complicated, making it perfect for special occasions or relaxed family gatherings.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the yeast cake
250 g all-purpose flour
7 g active dry yeast
50 g granulated sugar
120 ml warm milk
50 g unsalted butter, softened
1 large egg
½ tsp salt
For the honey-almond topping
75 g unsalted butter
100 g granulated sugar
2 tbsp honey
2 tbsp heavy cream
100 g sliced almonds
For the vanilla cream filling
500 ml whole milk
100 g granulated sugar
2 large egg yolks
30 g cornstarch
1 tsp vanilla extract
200 ml heavy cream, whipped
Directions
I start by activating the yeast, mixing the warm milk, sugar, and yeast in a bowl and letting it rest until foamy. I then combine the flour and salt in a large bowl, add the yeast mixture, egg, and butter, and knead everything until the dough becomes smooth and elastic. I cover it and let it rise until doubled in size.
For the topping, I melt the butter, sugar, honey, and cream together, then stir in the almonds and cook briefly until slightly thickened. I let this cool while preparing the cake.
I press the risen dough into a greased round pan, spread the almond mixture evenly on top, and bake until golden brown. Once baked, I let the cake cool completely.
To make the filling, I heat the milk, whisk the egg yolks with sugar and cornstarch, then combine everything and cook until thick. I stir in vanilla, let it cool, and gently fold in the whipped cream.
Finally, I slice the cake horizontally, spread the cream filling on the bottom layer, and place the almond-topped layer back on before chilling.
Servings And Timing
I usually get 12 generous slices from this cake.
Preparation time is about 40 minutes.
Rising time takes around 1 hour.
Baking time is about 25 to 30 minutes.
Chilling time before serving is 1 to 2 hours.
Variations
I sometimes add a touch of almond extract to the cream filling for extra flavor. When I want a richer filling, I replace part of the milk with heavy cream. For a slightly deeper taste, I like using dark honey in the topping.
Storage/Reheating
I store this cake in the refrigerator, covered, for up to 3 days. I prefer serving it chilled, but I sometimes let it sit at room temperature for about 15 minutes before slicing for a softer texture. I do not recommend reheating, as the cream filling is best kept cold.
FAQs
Can I make this cake ahead of time?
I often prepare it a day in advance because the flavors develop nicely after chilling.
Can I freeze Bee Sting Cake?
I usually avoid freezing the fully assembled cake, but the baked cake base can be frozen before filling.
Why is my cake dense?
I make sure the yeast is fresh and the dough has enough time to rise properly.
Can I use instant yeast instead?
I sometimes do, and I simply mix it directly with the dry ingredients and adjust the rise time slightly.
What pan size works best?
I always use a 9-inch round cake pan for even baking and proper height.
Conclusion
I consider this Authentic German Bee Sting Cake a true classic that never disappoints. I love how it combines simple ingredients into a dessert that feels both elegant and comforting. Every time I make it, it becomes the centerpiece of the table and a recipe I’m always proud to share.
Authentic German Bee Sting Cake (Bienenstich) is a delightful dessert featuring a soft yeasted cake, rich vanilla cream filling, and a golden honey-almond topping. This traditional European treat is elegant, satisfying, and perfect for special occasions.
Ingredients
250 g all-purpose flour
7 g active dry yeast
50 g granulated sugar
120 ml warm milk
50 g unsalted butter, softened
1 large egg
1/2 tsp salt
75 g unsalted butter (for topping)
100 g granulated sugar (for topping)
2 tbsp honey
2 tbsp heavy cream
100 g sliced almonds
500 ml whole milk (for filling)
100 g granulated sugar (for filling)
2 large egg yolks
30 g cornstarch
1 tsp vanilla extract
200 ml heavy cream, whipped
Instructions
In a small bowl, mix warm milk, 1 tsp of the sugar, and yeast. Let sit for 5–10 minutes until foamy.
In a large bowl, combine flour and salt. Add yeast mixture, remaining sugar, egg, and softened butter. Knead until smooth and elastic. Cover and let rise until doubled, about 1 hour.
For the topping, melt butter, sugar, honey, and cream in a saucepan. Stir in sliced almonds and cook briefly until thickened. Let cool.
Grease a 9-inch round cake pan. Press the risen dough evenly into the pan. Spread the almond mixture over the top.
Bake at 350°F (175°C) for 25–30 minutes, until golden. Let cool completely, then slice the cake horizontally into two layers.
To make the filling, heat milk until just steaming. In a separate bowl, whisk egg yolks with sugar and cornstarch. Slowly add hot milk to the yolk mixture while whisking, then return to the pot and cook over medium heat until thickened. Stir in vanilla extract and let cool.
Once cooled, fold in whipped cream to create a smooth, fluffy filling.
Spread the cream filling onto the bottom cake layer. Carefully place the almond-topped layer on top. Chill for 1–2 hours before serving.
Notes
Use dark honey for a richer topping flavor.
Add almond extract to the filling for extra depth.
The cake can be made a day ahead and chilled overnight.
Do not freeze the assembled cake, but the baked base can be frozen separately.
Use instant yeast if preferred, adjusting rising time as needed.
