If you love honey and almonds, you’ll fall for German Bee Sting Cake (Bienenstich).
This classic German treat features two thin layers of yeast cake, a creamy vanilla filling, and a crunchy, honey-almond topping.
This authentic, easy-to-make dessert always disappears fast—it’s perfect for coffee and cake or any dessert table.
When I lived in Stuttgart I often stopped at a corner bakery for a slice of Bienenstich Kuchen. The bakery version inspired the tray-style cake I describe below, and it’s one of those impressive-looking desserts that’s genuinely simple to make at home.
What is Bee Sting Cake?
Bienenstich Kuchen, or Bee Sting Cake, is a traditional German dessert made from two thin yeast-cake layers, a vanilla cream filling, and a buttery, honey-and-almond topping that caramelizes in the oven. The mild, slightly chewy yeast cake supports the sweet topping and creamy filling for a balanced texture and flavor.
My version is baked in an 8×8 inch (20×20 cm) square pan so it’s easy to slice into neat pieces, but you can also use an 8-inch round pan or a cake ring if you prefer.
There are many variations of Bienenstich. Some versions use a lighter whipped cream filling, others a denser vanilla custard. I prefer a modest, sturdier vanilla cream that holds up against the honeyed almond topping—too much filling can make the cake overwhelmingly sweet.
Tips for Success
- Cut the top layer into pieces while the cake is still warm. The almond topping is much easier to slice when warm; once cooled and hardened it becomes brittle and can crack.
- After baking, let the cake cool in the pan for a few minutes, then transfer it to a wire rack for 10–20 minutes. When it’s cool enough to touch, slice it lengthwise, move the top half to a cutting board and cut into nine pieces.
- Spread the filling on the intact bottom layer, then place the nine top pieces on the filling. Chill the assembled cake for about an hour so the filling firms up.
- If you prefer a pure white filling, check your instant vanilla pudding powder before using; some powders can turn the filling slightly yellow.
- Enjoy the cake the day you make it for the best texture and flavor; it will keep in the fridge for a couple of days but is best fresh.
Recipe Variations, Notes & Options
- Honey: Increase honey in the topping for a stronger honey flavor.
- Vanilla: Use vanilla extract, vanilla sugar, or a vanilla bean for different vanilla intensities.
- Whipped cream: For a lighter filling, omit the pudding powder and stabilize the whipped cream before using.
- Almond style: Slivered or sliced almonds both work; sliced yield a classic look and texture.
- Taller cake: Use a richer yeast cake dough if you prefer a higher cake-to-filling ratio.
What You Need to Make Bee Sting Cake
Ingredients (overview):
- Flour, sugar, yeast (fast-rising), pinch of salt
- Butter, milk, egg
- Honey, heavy cream
- Sliced almonds (or slivered)
- Vanilla sugar or extract, vanilla instant pudding powder for the filling
Kitchen tools: Large mixing bowl, wooden spoon, medium saucepan, spatula, 8×8 in (20×20 cm) baking pan, parchment paper, long serrated knife, cutting board, wire cooling rack, palette knife, measuring tools.
How to Make Authentic Bienenstich Kuchen (Traditional German Bee Sting Cake)
1. Mix the dry ingredients: flour, sugar, yeast, and salt in a medium bowl. Add melted butter, egg, and milk and stir until a soft dough forms. If sticky, add a little flour until it no longer sticks to your fingers. The dough should be soft but not sticky.
2. Knead the dough in the bowl 5–7 times until smooth. Cover with a towel and let rest in a warm place for 30 minutes. It won’t rise dramatically, but will relax.
3. Preheat the oven to 350°F (176°C). While the oven heats, prepare the almond topping: melt butter in a saucepan over medium-low heat, add honey, sugar, and vanilla sugar or extract, then cream and stir until the sugar dissolves. Remove from heat and stir in the sliced almonds. Keep the topping warm until ready to use.
4. Line your 8×8 pan with parchment paper so edges overhang. Press the dough evenly into the pan and prick it with a fork to prevent excessive puffing.
5. Pour the hot almond topping over the dough and spread evenly. Bake at 350°F (176°C) for about 30 minutes, checking at 25 minutes. The topping should be a nice golden brown; watch carefully so the almonds don’t burn.
6. While the cake bakes, make the filling: whip heavy cream with vanilla pudding powder and vanilla sugar or extract. First whip to soft peaks, taste and adjust, then whip to stiff peaks. Chill until ready to assemble.
7. When the cake is done, let it cool in the pan for a few minutes, then use the parchment to transfer it to a wire rack. Cool for 10–20 minutes until you can comfortably touch it. Use a long serrated knife to cut the cake lengthwise into two thin layers.
8. Move the top layer with the almond topping to a cutting board and cut it into nine pieces while still warm. Spread the cream filling on the bottom layer, then carefully place the nine top pieces on the cream. Return the assembled cake to the fridge and chill for about an hour to set the filling.
9. When serving, let the cake warm a few minutes at room temperature so slicing is easier. Avoid pressing down hard on the top pieces when cutting through the bottom layer to keep the filling from oozing out.
Recipe Summary
Yield: 9 slices
Prep time: ~45 minutes. Bake: 30 minutes. Chill: 1 hour. Total time around 2¼ hours including resting.
Ingredients (detailed)
Cake:
- 1½–1¾ cups (210–230 g) all-purpose flour
- 2 tbsp (30 g) sugar
- 2 tsp (about 7 g) fast-rising yeast
- Pinch of salt
- 1 egg
- ¼ cup (57 g) melted butter
- ⅓ cup (75 ml) milk
Topping:
- ½ cup (113 g) butter
- 1 tbsp honey
- 5–6 tbsp sugar (adjust if using vanilla sugar)
- 1½ tbsp heavy cream
- 1 tbsp vanilla sugar or 1 tsp vanilla extract
- ¾ cup (80 g) sliced almonds
Filling:
- 2 cups (400 ml) heavy whipping cream
- 3 tbsp vanilla pudding powder
- 1 tsp vanilla sugar or 1 tsp vanilla extract
Notes
If you measure flour with cups, start with 1½ cups and add the extra ¼ cup only if the dough is too sticky. If using vanilla sugar in the topping, reduce the granulated sugar by 1 tablespoon. If using vanilla extract instead of vanilla sugar, use the higher sugar amount indicated above and 1 tsp extract.
Bee Sting Cake Ice Cream
If you enjoy the flavors of Bienenstich but want a quick single-serve treat, try the no-churn Bee Sting Cake Ice Cream. It captures the cake’s honey-vanilla-almond notes with minimal equipment.
Ice Cream Ingredients
- ½ cup (120 ml) heavy cream
- 1 tbsp honey
- 1 tbsp vanilla pudding powder
- 1 tbsp sliced almonds
- ½ tsp vanilla
- Pinch of salt
Ice Cream Method
- Combine all ingredients in a small jar with a lid, stir to combine.
- Screw on the lid and shake the jar until the cream thickens (about 20–25 shakes).
- Freeze for 1–2 hours. Let warm a few minutes before eating and top with extra honey and almonds if desired.
Enjoy this taste of Germany—whether as a classic tray cake or in a quick ice-cream version, Bee Sting Cake is a beloved dessert that’s well worth making at home.