This German Bee Sting Cake (Bienenstich) recipe is a classic! It’s sweet, creamy, and topped with a caramelized almond crust. It has soft layers and delicious filling and it’s perfect for special occasions or a tasty treat.
What is German Bee Sting Cake (Bienenstich Kuchen)?
The German Bee Sting Cake, or Bienenstich Kuchen, is a true German classic cake! It’s a soft yeast cake that’s filled with creamy vanilla custard and topped with a crunchy honey almond layer. Every bite is the perfect mix of sweet and creamy with a crunch.
This delicious cake is a favorite in German bakeries. And it’s a must have for Kaffee und Kuchen (coffee and cake time).? According to legend, a baker got stung by a bee that was drawn to the honey topping—hence, “Bee Sting Cake.” It’s a dessert with a fun story and even better flavor!
Key Ingredients & Substitutions for German Bee Sting Cake
Yeast Dough: The cake starts with a yeast dough that’s made from all-purpose flour, active dry yeast, milk, butter, and sugar. If you don’t have active dry yeast, instant yeast works just as well—easy swaps for an stress-free bake!
Vanilla Cream Filling: The rich vanilla layer is made with heavy cream, vanilla extract, and smooth pastry cream. In a hurry? Store-bought vanilla pudding works perfectly as a quick substitute without sacrificing that creamy goodness.
Honey Almond Topping: This crunchy, caramelized topping is a mix of honey, sugar, butter, and sliced almonds. It’s what gives the cake its signature sweet, nutty finish—and it smells amazing while it bakes!
Optional Add-Ins: Add a little lemon zest to the cream for a fresh twist, or sprinkle powdered sugar over the top before serving for an extra touch of sweetness. Simple additions like these make it your own!
Ingredients
For the yeast cake:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 cup warm milk
- 1 packet active dry yeast (7g)
- 1 large egg
- 1/4 cup unsalted butter, softened
- Pinch of salt
For the honey almond topping:
- 1/4 cup butter
- 1/4 cup honey
- 1/4 cup sugar
- 1/2 cup sliced almonds
For the vanilla cream filling:
- 1 1/2 cups heavy cream
- 2 tbsp sugar (for whipping the cream)
- 1 cup milk
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 3 tbsp sugar (for the custard)
Instructions
- Prepare the Yeast Dough: In a small bowl, dissolve yeast in warm milk with a pinch of sugar. Let sit until foamy. In a mixing bowl, combine flour, butter, sugar, egg, and yeast mixture. Knead until smooth. Let rise for 1 hour.
- Prepare the Honey Almond Topping: Melt butter in a saucepan, then add honey, sugar, and almonds. Cook until golden. Set aside.
- Shape and Bake the Cake: Punch down dough, press into a greased pan, and top with almond mixture. Bake at 350°F (175°C) for 25-30 minutes. Cool completely.
- Whip the cream: In a mixing bowl, whip the heavy cream with 2 tbsp sugar until stiff peaks form. Set aside.
- Cook the custard: In a saucepan, whisk together the milk, 3 tbsp sugar, cornstarch, and vanilla. Heat gently, stirring all the time, until the mixture thickens into a smooth custard. Remove from heat and let it cool to room temperature.
- Combine: Once the custard has cooled, gently fold in the whipped cream. This makes the filling light, creamy, and perfect for the cake.
- Assemble the Cake: Slice the cooled cake in half horizontally. Spread the cream filling on the bottom half, then place the top half back on. Chill for 1-2 hours.
Tools You’ll Need
- Baking Pan: A 9-inch springform pan works best for this cake to easily remove the finished product.
- Stand Mixer or Hand Mixer: Essential for kneading the dough and whipping the cream.
- Pastry Brush: To evenly distribute the honey almond topping on the cake before baking.
- Wire Rack: To cool the cake before filling and serving.
Step-by-Step Instructions for German Bee Sting Cake
Make the yeast dough: Combine warm milk, sugar, and active dry yeast in a bowl. Let it sit for about 5 minutes until the mixture is foamy—this means your yeast is ready to work!
Add flour, softened butter, an egg, and a pinch of salt. Knead the dough until it’s smooth and stretchy—it should feel soft and elastic. Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm spot for about an hour, or until it doubles in size.
Prepare the honey almond topping: While the dough is rising, melt butter in a saucepan over medium heat.
Stir in honey, sugar, and sliced almonds, mixing constantly until the sugar dissolves and the almonds are evenly coated. Let the topping cool slightly—it will be easier to spread this way.
Shape and bake the cake: Once the dough has risen, punch it down gently to release the air and press it into a greased 9-inch springform pan.
Spread the honey almond topping evenly over the dough. Bake in a preheated oven at 350°F (175°C) for 25–30 minutes, or until golden brown and bubbling. Let the cake cool completely on a wire rack before moving on.
Prepare the vanilla cream filling: Whip heavy cream with a tablespoon of sugar in a bowl until stiff peaks form—it should hold its shape when you lift the whisk.
In another bowl, make a simple vanilla custard by heating milk, vanilla, sugar, and cornstarch until thickened. Allow it to cool, then gently fold in the whipped cream for an extra smooth, luscious filling.
Assemble the cake: Once the cake is completely cooled, carefully slice it in half horizontally using a serrated knife. Spread the vanilla cream filling generously over the bottom half.
Place the top half—almond topping and all—back on top. Chill the assembled cake for 1–2 hours to let the cream set and the flavors meld together. Enjoy every bite of your masterpiece!
Expert Tips for Perfect German Bee Sting Cake
Working with Yeast: Make sure the milk is warm but not hot to activate the yeast without killing it. The ideal temperature is between 105-110°F (40-43°C).
Cooling the Cake: Ensure the cake has completely cooled before slicing and filling to avoid melting the cream.
Even Topping: Use a pastry brush to evenly spread the honey almond topping to prevent uneven caramelization during baking.
Serving Suggestions
- With Coffee: Serve slices of Bee Sting Cake during Kaffee und Kuchen with a hot cup of coffee or tea.
- With Fresh Fruit: For a lighter touch, serve with a side of fresh strawberries or blueberries.
- As a Dessert: This cake is also a great dessert for special occasions, adding a beautiful presentation to any table.
Make-Ahead and Storage
Make-Ahead: Save time by preparing the yeast cake and cream filling a day in advance. Just assemble the cake on the day you plan to serve it for the freshest texture and flavor—it’s the perfect way to stay ahead!
Storage: Keep any leftover cake in the fridge for up to 3 days. The cake will stay nice and moist, but the almond topping might soften a little—still delicious, though!
Freezing: Want to plan even further ahead? You can freeze the yeast cake (without the cream filling) for up to 2 months. When you’re ready to use it, thaw it overnight in the fridge, then add the filling and enjoy. Simple and stress-free!
Recipe Variations for German Bee Sting Cake
Lemon Cream: Add a little lemon zest to the cream filling for a bright, tangy twist that’s perfect for summer. It gives the cake a refreshing pop of flavor!
Nut-Free Option: If nuts aren’t your thing, no problem! Replace the almond topping with crushed cookies or toasted oats. You’ll still get that delightful crunch without the allergens.
