Authentic German Bee Sting Cake (Bienenstich)

Introduction

Few cakes carry as much tradition and charm as the Bee Sting Cake (Bienenstich). Originating from Germany, this dessert is a delightful balance of fluffy yeast cake, silky cream filling, and a caramelized almond-honey topping. Its name comes from an old legend: bakers defending their village with beehives, hence the “bee sting” connection.

Today, Bienenstich remains a staple in German bakeries and is enjoyed worldwide as both a festive cake and a cozy family treat. According to Google Trends, searches for “German cake recipes” peak during the holiday season and Oktoberfest, making this recipe perfect for cultural food lovers and bakers who want to try something authentic.

Ingredients

For the Yeast Cake

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

For the Almond-Honey Topping

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

For the Cream Filling

2 cups whole milk
1 package (3.4 oz) vanilla pudding mix
¼ cup granulated sugar
1 cup heavy whipping cream, whipped

Timing

Prep time: 25 minutes
Rise time: 1 hour
Bake time: 25–30 minutes
Cooling & filling: 30 minutes
Total time: ~2.5 hours

👉 Faster than traditional layered cakes but with the same indulgent payoff.

Step-by-Step Instructions

Step 1: Prepare the Yeast Dough

Dissolve yeast and sugar in warm milk. Let stand for 5 minutes until foamy.
Add flour, butter, egg, and salt. Mix until dough forms.
Knead for 5–6 minutes until smooth and elastic.
Cover and let rise for 1 hour, until doubled in size.

Step 2: Almond-Honey Topping

In a saucepan, melt butter with sugar, honey, and cream.
Stir until sugar dissolves. Add almonds.
Spread mixture over risen dough in a greased springform pan.

Step 3: Bake the Cake

Bake at 350°F (175°C) for 25–30 minutes, until golden brown. Cool completely.

Step 4: Make the Cream Filling

Cook pudding mix with milk and sugar per package instructions. Cool.
Fold in whipped cream for a light, airy filling.

Step 5: Assemble

Slice cooled cake horizontally.
Spread cream filling on the bottom layer.
Place the almond-topped layer on top.

Tips for Success

Use fresh yeast: Ensures fluffy texture.
Chill filling before spreading: Prevents runny layers.
Cut with a serrated knife: Helps avoid crushing the cream.
Make-ahead friendly: Cake layers can be baked a day early.

Nutrition (per slice, 12 servings)

Calories: 330 kcal
Protein: 6 g
Carbs: 38 g
Fat: 18 g
Sugar: 20 g

Healthier Alternatives

Lower sugar: Reduce sugar in dough and topping by 25%.
Dairy-free: Use almond milk and coconut cream.
Gluten-free: Swap all-purpose flour with a gluten-free blend.
Light filling: Replace whipped cream with Greek yogurt for protein boost.

Serving Suggestions

Perfect with coffee or tea in the afternoon.
Serve during Oktoberfest celebrations.
Dust lightly with powdered sugar for presentation.
Slice small squares for a dessert buffet.

Common Mistakes to Avoid

Overbaking: Cake should be golden, not dry.
Cutting while warm: Let cake cool completely before filling.
Too much filling: Use just enough for stability.
Skipping honey in topping: Honey is essential for authentic flavor.

Storing Tips

Fridge: Store in airtight container up to 3 days.
Freezer: Freeze unfilled cake layers up to 2 months.
Best served fresh: The almond topping is crispiest on day one.

Conclusion

The Authentic German Bee Sting Cake (Bienenstich) is more than a dessert — it’s a cultural experience. With its fluffy yeast base, creamy filling, and caramelized almond topping, it embodies the best of traditional German baking. Once you make it, this cake will become a cherished recipe in your collection.