German Bee Sting Cake Recipe

If you’re dreaming of a dessert that’s creamy, slightly crunchy, and unbelievably delicious, you’re going to love German Bee Sting Cake! This classic treat features a fluffy yeasted cake, a rich vanilla cream filling, and a sweet, sticky almond topping that’s simply irresistible. Best of all, it’s much easier to make than it looks — making it perfect for impressing guests or treating yourself to something extra special. Let’s dive into this dreamy, bakery-worthy dessert you can make right at home!

Why You’ll Love German Bee Sting Cake

This German Bee Sting Cake isn’t just a showstopper — it’s also a total comfort dessert. The light, airy cake pairs perfectly with a silky custard filling, and the caramelized almond topping adds just the right amount of crunch. It’s the kind of cake that feels fancy but comes together with basic pantry ingredients. Whether you’re celebrating a special occasion or just craving something sweet with your coffee, this cake delivers every time. Plus, it’s make-ahead friendly, so you can prep it in stages!

Ingredients

This Bee Sting Cake is made with three key components: a fluffy yeast cake, a creamy vanilla filling, and a sweet almond topping. Don’t worry — the ingredients are simple, and many are pantry staples!

For the Cake:

• 2 cups all-purpose flour
• 2 ¼ tsp active dry yeast (1 packet)
• ¼ cup granulated sugar
• ½ tsp salt
• ¾ cup warm milk (110°F / 43°C)
• ¼ cup unsalted butter, softened
• 1 egg

For the Almond Topping:

• ¼ cup unsalted butter
• ⅓ cup granulated sugar
• 2 tbsp honey
• 2 tbsp heavy cream
• ¾ cup sliced almonds

For the Vanilla Cream Filling:

• 2 cups milk
• 1 packet vanilla pudding mix (or 3 tbsp cornstarch + 1 tsp vanilla extract)
• ¼ cup granulated sugar
• ¾ cup heavy cream, whipped

Instructions

Don’t be intimidated — this Bee Sting Cake comes together step by step. You’ll make the dough, prep the topping, bake, fill, and chill. Let’s get baking!

1. Make the Dough:

1. In a mixing bowl, combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
2. Add flour, salt, softened butter, and the egg. Mix until a soft dough forms.
3. Knead by hand or with a dough hook for about 5–7 minutes, until smooth.
4. Cover and let rise in a warm place for 1 hour, or until doubled in size.

2. Prepare the Almond Topping:

1. In a saucepan, melt butter over medium heat.
2. Stir in sugar, honey, and cream. Let it bubble for a minute, then fold in sliced almonds.
3. Set aside to cool slightly while the dough finishes rising.

3. Bake the Cake:

1. Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan.
2. Press the risen dough into the pan evenly.
3. Spread the almond topping gently over the dough.
4. Bake for 25–30 minutes, until golden brown. Cool completely.

4. Make the Cream Filling:

1. Cook the pudding mix, sugar, and milk according to package instructions (or use cornstarch + vanilla extract).
2. Let cool completely, then fold in whipped cream until smooth and fluffy.

5. Assemble the Cake:

1. Carefully slice the cooled cake horizontally into two layers.
2. Spread the cream filling on the bottom half, then gently place the almond-topped half on top.
3. Chill in the fridge for at least 1 hour before serving.

Servings and Timing

This cake is perfect for sharing and makes a lovely centerpiece for brunch, dessert tables, or cozy coffee breaks. It’s rich and satisfying, so a little slice goes a long way!

• Servings: 8–10 slices
• Prep Time: 30 minutes
• Rising Time: 1 hour
• Bake Time: 30 minutes
• Cooling & Assembly Time: 1 hour
• Total Time: About 3 hours (including chilling)

Tips and Variations

Want to make your Bee Sting Cake your own? Here are some easy ways to customize and perfect it:

• No yeast? Use instant yeast and skip the proofing step — just mix it right in with the dry ingredients.
• Gluten-free option: Substitute a 1:1 gluten-free flour blend for the all-purpose flour.
• Add a twist: A layer of raspberry or apricot jam beneath the cream adds a fruity surprise.
• Nut-free version: Swap the almond topping for a simple sugar glaze and a dusting of powdered sugar.
• Make it richer: Add a touch of almond or rum extract to the custard for extra depth.
• Mini cakes: Use a muffin tin to make adorable individual portions!

Storage

Bee Sting Cake stores surprisingly well — if you have any leftovers!

• Refrigerator: Keep the cake covered in an airtight container in the fridge for up to 3 days. The cream filling needs to stay chilled.
• Freezing: You can freeze the assembled cake (or just the cake layers without filling) tightly wrapped for up to 1 month. Thaw in the refrigerator overnight.
• Tip: If freezing, it’s best to add the cream filling after thawing for the freshest texture.

FAQs

There’s just something magical about German Bee Sting Cake — that perfect combination of light cake, creamy filling, and sticky-sweet almond crunch. It looks impressive but is totally doable even for beginner bakers, and it’s guaranteed to wow everyone who tries a slice. Whether you’re making it for a cozy weekend treat or a special occasion, this Bee Sting Cake will quickly become one of your favorite desserts. Give it a try — you deserve a little sweetness today!

Craving more tasty recipes? Follow @butteryrecipes on Pinterest and Facebook for daily inspiration!

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German Bee Sting Cake Recipe

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A dreamy, bakery-worthy dessert featuring fluffy yeasted cake, rich vanilla cream filling, and a sweet, sticky almond topping — surprisingly easy to make!

• Total Time: 3 hours
• Yield: 8–10 slices 1x

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 2 ¼ tsp active dry yeast (1 packet)
• ¼ cup granulated sugar
• ½ tsp salt
• ¾ cup warm milk (110°F / 43°C)
• ¼ cup unsalted butter, softened
• 1 egg
• ¼ cup unsalted butter (for topping)
• ⅓ cup granulated sugar (for topping)
• 2 tbsp honey
• 2 tbsp heavy cream
• ¾ cup sliced almonds
• 2 cups milk (for filling)
• 1 packet vanilla pudding mix (or 3 tbsp cornstarch + 1 tsp vanilla extract)
• ¼ cup granulated sugar (for filling)
• ¾ cup heavy cream, whipped

Instructions

1. In a mixing bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. Add flour, salt, softened butter, and egg. Mix until a soft dough forms. Knead for 5–7 minutes until smooth.
3. Cover and let rise in a warm place for 1 hour or until doubled in size.
4. In a saucepan, melt butter over medium heat. Stir in sugar, honey, and cream. Let it bubble for a minute, then fold in sliced almonds. Set aside.
5. Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan. Press the risen dough into the pan evenly. Spread the almond topping gently over the dough.
6. Bake for 25–30 minutes until golden brown. Cool completely.
7. Cook the pudding mix, sugar, and milk according to package instructions. Let cool completely, then fold in whipped cream until smooth.
8. Carefully slice the cooled cake horizontally into two layers. Spread the cream filling on the bottom half, then gently place the almond-topped half on top.
9. Chill in the fridge for at least 1 hour before serving.

Notes

For extra flavor, add a touch of almond or rum extract to the custard, and consider a layer of raspberry or apricot jam beneath the cream for a fruity twist.

• Author: Clara
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: German

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 18g
• Sodium: 210mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 75mg

Keywords: Bee Sting Cake, German Dessert, Vanilla Cream Cake, Almond Topping, Bakery Cake