What is German Bee Sting Cake and what is it called in Germany?

German Bee Sting Cake is a beloved traditional dessert known as "Bienenstich" in Germany. It’s a yeasted cake layered with a creamy vanilla filling and crowned with a golden, honey-almond topping. The name "Bienenstich" literally means "bee sting," a nod to its honeyed sweetness and crunchy almonds. You’ll find it in bakeries across Germany, especially during spring and summer. This cake is both a showstopper at celebrations and a cozy treat for afternoon coffee.

What does German Bee Sting Cake taste like?

Expect a delightful mix of textures and flavors in every bite. The cake itself is soft and slightly chewy from the yeast dough, while the topping is sweet, nutty, and caramelized, thanks to honey and toasted almonds. The creamy vanilla filling adds a cool, luscious contrast, making the whole experience feel indulgent but not overly rich. Each mouthful balances sweetness, creaminess, and a gentle crunch. It’s the kind of dessert that makes you want a second (or third) slice.

Why is it called Bee Sting Cake?

This whimsical name likely comes from the cake’s honey-laden topping, which naturally attracts bees. One old story claims that bakers were once stung by bees drawn to their honeyed creation—hence the “bee sting.” Whether or not the tale is true, the name stuck and adds a bit of fun to serving this treat. The honey flavor is truly the star, making the name feel perfectly fitting. Serve it at your next gathering, and you’ll have a sweet story to share alongside each slice.

Is German Bee Sting Cake difficult to make at home?

While German Bee Sting Cake looks impressive, it’s surprisingly doable for home bakers, even if you’re new to yeast doughs. The most important step is giving the dough enough time to rise, so plan ahead for a couple of hours of resting time. The honey-almond topping comes together quickly on the stove, and the creamy filling is as simple as whipping together pudding and cream. Don’t worry if your dough isn’t perfect—this cake is wonderfully forgiving. With a little patience, you’ll be rewarded with a dessert that’s both stunning and scrumptious.

German Bee Sting Cake – Crunchy, Creamy, Classic

Description

A classic German yeasted cake with a honey caramelized almond topping and creamy vanilla filling.

Ingredients

Scale

2 cups all-purpose flour

1/4 cup granulated sugar

2 1/4 teaspoons active dry yeast (1 packet)

1 teaspoon salt

3/4 cup milk, at room temperature

2 large eggs, at room temperature

4 tablespoons butter, softened

3 tablespoons honey

For the honey almond topping:

6 tablespoons butter

1/3 cup granulated sugar

3 tablespoons honey

2 tablespoons heavy cream

1/4 teaspoon salt

1 1/2 cups sliced almonds

For the filling:

2 1/4 cups heavy cream

1 box (5.1 oz) instant vanilla pudding mix

1 teaspoon pure vanilla bean paste

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Instructions

1. Bring eggs, butter, and milk to room temperature.

2. In a large bowl, combine flour, sugar, yeast, and salt. Make a well in the center.

3. Add eggs, milk, honey, and butter to the well. Mix with a wooden spoon until a soft dough forms.

4. Cover bowl with plastic wrap and let dough rest for 60 minutes (it will not rise much).

5. Generously butter a 9-inch round cake or springform pan. Line bottom with parchment paper and spray with baking spray.

6. Transfer dough to pan and spread evenly. Cover and let rise for 45 minutes.

7. For topping, melt butter, sugar, and honey in a saucepan over medium heat. Stir until mixture is golden brown.

8. Stir in heavy cream, salt, and sliced almonds. Cook, stirring, until light amber. Remove from heat.

9. Gently spoon almond mixture over unbaked cake, covering to the edges.

10. Place pan on a baking sheet. Bake at 350°F for 25-30 minutes, until a toothpick inserted in the center comes out clean.

11. Cool cake completely on a wire rack.

12. Invert cake onto a rack, remove parchment, then invert again almond-side up.

13. Slice cake horizontally in half with a serrated knife.

14. For filling, whisk heavy cream, pudding mix, and vanilla bean paste until thick and creamy.

15. Place bottom half of cake on a serving platter. Spoon and spread filling evenly over it.

16. Place top half (almond side up) over filling and press gently.

17. Cover and refrigerate until ready to serve.

Notes

Cake can be made up to 2 days in advance.

Use a springform pan for easier removal.

Let the cake cool completely before slicing and filling.

Prep Time: 20
Cook Time: 30
Category: Dessert
Method: Baked
Cuisine: German

Nutrition

Serving Size: 1 slice
Calories: 380 kcal
Sugar: 15 g
Sodium: 275 mg
Fat: 27 g
Saturated Fat: 13 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 29 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 91 mg