Authentic Bee Sting Cake (Bienenstich)

This bee sting cake is the flavor explosion you will not want to miss out on! It’s got a caramelized, crunchy almond top. A thick layer of creamy, custard-like filling. And a fluffy, not-too-sweet, yeast-raised cake to hold it all together.

Bienenstich is everything you want in a dessert: crunchy, creamy, and oh-so-satisfying. It's a staple in German food culture and an authentic treat that always brings a ton of excitement to the table!

You’ll see bee sting cake pop up in German bakeries, at springtime brunches (think Mother's Day brunch!), or next to a strong cup of coffee in the afternoon. And it’s not just the flavor that makes this one memorable.

The story behind the name is just as fun. Legend has it that a group of bakers defended their town from intruders by throwing beehives at them. Later they celebrated their victory with this very cake. I love a cake with a bit of drama! 

Jump to:

• What makes this cake stand out
• Ingredients
• How to make Bee Sting Cake
• What to serve with Bienenstich
• Bee Sting Cake Recipe (Bienenstich)

What makes this cake stand out

The Almond Topping: It gets simmered, caramelized, and baked into the top layer. No spreading sticky toppings post-bake.

Homemade Vanilla Pudding Cream: We’re skipping packaged mixes. This is the real deal, made with vanilla bean paste and stabilized with gelatin.

Structure That Holds: Cutting the top layer before assembling (like I also do with my Käse-Sahne-Torte) keeps the cake from squishing out all that creamy filling.

Simple yeast dough: Soft, light, and not too sweet. Just right to balance the rich filling and crunchy topping.

100% authentic: This is a true German recipe tested to work with simple ingredients and it makes a great addition to your baking repertoire.

Ingredients

Here’s everything you need to make this authentic bee sting cake. The full ingredient list is at the bottom in a printable version.

• Milk. Use whole milk for the best flavor and richness. You'll need it for both the yeast dough and the pudding filling. Warm it slightly to activate the yeast properly.
• Butter. I use unsalted butter in all parts of this recipe - from the dough to the almond topping. It gives the cake a rich, classic taste without overwhelming the other flavors.
• All-Purpose Flour. This recipe is adapted for U.S. kitchens, so you don’t need special flour. Just your everyday all-purpose flour will work perfectly.
• Sugar. Regular granulated sugar sweetens the dough, the almond topping, and the pudding cream without making the cake overly sugary.
• Salt. A pinch in the dough brings out the buttery, yeasty notes. Always worth adding!
• Dry Yeast. I use instant or active dry yeast - just a half packet is all you need to get a lovely rise.
• Egg. One egg helps bind the dough and gives it a nice golden color after baking.
• Cornstarch. This is the thickener for the homemade vanilla pudding cream. No boxed mixes here!
• Vanilla Bean Paste or Extract. Vanilla bean paste gives the pudding an extra-rich, almost floral aroma. If you can’t find paste, real vanilla extract works too.
• Heavy Cream. You’ll use this twice: once in the pudding topping and again to make the whipped cream that gets folded into the filling.
• Gelatin. This little addition stabilizes the pudding filling so it doesn’t ooze out when sliced. It makes for a cleaner, bakery-style look.
• Honey. Adds floral sweetness and a beautiful caramelized finish to the almond topping. I love using wildflower honey here.
• Sliced Almonds. These are the stars of the crunchy topping. Use blanched, sliced almonds for the best texture and visual appeal.

How to make Bee Sting Cake

Don’t be intimidated! This cake is easier than it looks! It just takes a few steps and a little patience. The full printable recipe card is at the bottom of this post.

1. Make the dough: Mix milk, yeast, and sugar. Add flour, melted butter, salt, and knead until smooth. Let it rise for 45 minutes.
2. Cook the pudding: Heat the milk. Mix the rest with cornstarch, sugar, and vanilla. Boil until thick, cover, and cool in the fridge.
3. Shape and rise again: Roll the dough to fit your springform pan, press it in, and let it rise again.
4. Add the topping: Simmer butter, cream, sugar, and honey. Stir in almonds and spread over the dough.
5. Bake: Bake at 350°F for 30 minutes. Immediately run a knife around the edge and let it cool.
6. Prep the filling: Dissolve gelatin, mix into the cooled pudding, and chill again.
7. Layer and fill: Slice the cake in half. Whip the cream, fold it into the pudding, and spread on the bottom half. Chill again.
8. Top it off: Slice the almond top into pieces and arrange on top just before serving.

What to serve with Bienenstich

This Bienenstich pairs beautifully with a cup of coffee. It’s a cozy, indulgent combo that will transport you straight to a German café.

In the mood for more German sweets to fill out your cake arrangement? My Mama Ute’s Rhubarb Streusel Cake is a spring favorite, full of tart-sweet flavor. Or try my dreamy strawberry cream cake and the simple but stunning Erdbeerboden, a classic German strawberry cake. You’ll find even more inspiration in my full collection of German cake recipes.

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