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German Bee Sting Cake (Bienenstich Kuchen) Recipe
Ben Carraoli

German Bee Sting Cake (Bienenstich Kuchen) Recipe

I still remember the first time I made German Bee Sting Cake in my kitchen—it felt like I had brought a little German bakery home. The soft yeast cake, creamy vanilla filling, and crunchy honey-almond topping completely won me over. I love how this cake looks elegant but is surprisingly comforting at the same time.
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Total Time 2 hours
Servings: 12
Ingredients Method Notes

Ingredients
  

  • All-purpose flour – 3 cups provides the perfect structure while keeping the cake soft and fluffy when measured correctly.
  • Instant yeast – 2¼ teaspoons works quickly and blends directly into the dough without needing separate activation.
  • Granulated sugar – ½ cup adds balanced sweetness and helps activate the yeast for proper rising.
  • Whole milk – 1 cup lukewarm, encourages yeast growth and keeps the crumb tender; avoid overheating.
  • Unsalted butter – ½ cup softened, adds richness and moisture while allowing full control over salt levels.
  • Large eggs – 2 give structure and richness; room-temperature eggs blend more smoothly into the dough.
  • Salt – ½ teaspoon enhances overall flavor and balances the sweetness.
  • Vanilla extract – 2 teaspoons adds warmth and depth to both the cake and cream filling.
  • Heavy cream – 1½ cups creates a smooth, luxurious filling; full-fat cream works best.
  • Cornstarch – 3 tablespoons thickens the custard filling without making it heavy or gummy.
  • Honey – ¼ cup essential for the signature sticky-sweet almond topping.
  • Sliced almonds – 1 cup toast beautifully and give the cake its classic crunchy finish.
  • Butter for topping – ¼ cup, helps caramelize the almonds evenly while adding richness.

Method
 

  1. Start by combining flour, yeast, sugar, and salt in a bowl. Add warm milk, eggs, butter, and vanilla, then knead until the dough becomes smooth and elastic. Cover the bowl and let the dough rise until doubled in size, which gives the cake its soft texture.
  2. Press the risen dough evenly into a greased springform pan. Let it rest briefly while you prepare the almond topping. Baking the dough directly with the topping creates that signature golden crust.
  3. Melt butter, honey, and sugar in a saucepan until gently bubbling. Stir in sliced almonds and spread this mixture evenly over the dough. This step gives the cake its crunchy, caramelized finish.
  4. Bake the cake until the top is deep golden and the center feels set. Allow it to cool completely before slicing, as this prevents the filling from melting later.
  5. Heat milk with vanilla and sugar, then whisk in cornstarch until thickened. Let the custard cool fully before folding in whipped cream. This creates a light but stable filling.
  6. Slice the cooled cake horizontally into two layers. Spread the cream filling generously over the bottom layer, then gently place the top layer back on. Chill before serving to set everything perfectly.

Notes

  • I always let the custard cool completely before adding cream to avoid a runny filling.
  • I slice the cake using a serrated knife for cleaner layers.
  • I chill the assembled cake for at least one hour—it makes slicing much neater.
  • I toast almonds lightly if I want extra crunch and flavor.