The authentic German Bee Sting Cake recipe made from scratch is an iconic and very popular dessert, and for good reason! Also called Bienenstich Kuchen, this German cake has two layers of soft yeast bread filled with vanilla pastry cream and topped with a layer of crunchy honey almonds.
Sounds awesome, doesn't it? Learn how to make the best dessert from Germany to impress family and friends. By the way, have you tried my German Black Forest Cake?
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Try This German Bee Sting Cake Recipe
If you've never made Bienenstich Kuchen before, don't let the yeast dough or pastry cream scare you. Each step is super simple, and when you break it down, it's just a matter of making the custard, preparing the dough, and putting everything together.
The first time I made it, I thought it looked far too fancy for my baking skills, and it looked like it was made in a German bakery. Turns out I was worrying for nothing. As soon as you slice into those creamy layers and hear the almond topping gently crack, you'll understand why this cake has been loved for generations.
Why You'll Love It
- Beautiful combination of textures: The soft yeast cake, silky pastry cream, and crunchy honey almonds make every bite different from normal almond cakes.
- Authentic German favorite: This is the traditional version filled with airy vanilla pastry cream rather than pudding, giving it a lighter, creamier texture that makes up the rich filling.
- Perfect for special occasions: I always get requests for this cake after family get-togethers because it looks as good as it tastes.
- Make-ahead friendly: I actually like preparing parts of the cake ahead because it makes assembly so much more relaxed and rush-free.
- Worth every minute: It isn't the fastest cake in the world, but once you taste it, you'll understand why Germans have been making it for so many years.
Ingredients
- All-purpose flour: Although I often use bread flour for sweet yeast breads, I stick with all-purpose flour for this recipe because that's traditionally what's used in Germany and works best as a brioche dough (called a Hefeteig). German home bakers generally bake with softer wheat flour, and it gives the cake its wonderfully tender texture. Bread flour also works if that's what you have, but the crumb will be slightly chewier.
- Bourbon vanilla beans: I really recommend using real bourbon vanilla beans if you can. They give the pastry cream a rich, authentic vanilla flavor that vanilla extract simply can't quite match. Scraping out those tiny seeds takes an extra minute, but it's absolutely worth it for the finished cake.
- Honey and sliced almonds: These create the famous crunchy topping that makes Bee Sting Cake so memorable. The honey adds a subtle sweet taste and helps the almonds caramelize into a golden, crispy layer that works well with the soft filling.
- Heavy whipping cream: The whipped cream is folded into the chilled vanilla custard to make a pastry cream that's much lighter than plain custard. I always whip it to stiff peaks before folding it in gently so the filling stays airy instead of becoming heavy.
How to Make A German Bee Sting Cake Recipe
1. In a medium bowl, whisk the egg yolks and cornstarch together. In a saucepan, bring the milk and sugar to a gentle simmer, stirring constantly. Slowly whisk ½ cup (120 ml) of the hot milk into the egg mixture, then pour it back into the saucepan.
2. Cook for about 2 minutes, whisking constantly, until thick like vanilla pudding. Stir in the vanilla, strain into a bowl, cover the surface with plastic wrap, and chill for at least 2 hours or overnight.
3. Preheat the oven to its lowest temperature (120-200°F / 51-93°C) for 3-5 minutes, then turn it off. Line a 9x13-inch (23x33 cm) baking or springform pan with parchment paper.
4. In a stand mixer bowl, combine the lukewarm milk, sugar, and yeast. Let stand for 5-10 minutes until frothy.
5. Add the eggs, butter, salt, and flour, then knead with a dough hook for 4-6 minutes until the dough is soft and slightly sticky. Transfer to a lightly oiled bowl, lightly oil the top, and let rise in the warm oven for 15 minutes.
6. Warm the oven again for 3-5 minutes, then turn it off. Roll the dough into a 9x13-inch (23x33 cm) rectangle on a lightly floured surface, using as little flour as possible. Transfer it to the prepared pan and let it rise in the warm oven until doubled in size, about 30 minutes.
7. Simmer the butter, heavy cream, sugar, and honey for about 2 minutes. Remove from the heat, stir in the almonds and vanilla, then spread the topping evenly over the risen dough. Bake at 375°F (190°C) for 28-30 minutes, or until golden brown and the center reaches 190°F (88°C). Cool completely in the pan.
8. Beat the heavy cream until soft peaks form. Add the cream of tartar and powdered sugar and beat until stiff peaks form.
9. In another bowl, whisk the chilled custard until smooth, then gently fold in the whipped cream.
10. Remove the cooled cake from the cake pan and slice it in half horizontally with a long serrated knife. Place the bottom layer back into the pan, and spread a pastry cream layer evenly over the top using a wooden spoon or spatula.
11. Place the almond layer on top. Chill for at least 4 hours on a wire rack, or overnight, before serving. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Recipe Tips
- Fresh yeast makes all the difference. If the yeast doesn't become frothy after a few minutes, I start again rather than hoping for the best.
- Use as little extra flour as possible while rolling out the dough. Too much flour makes the yeast cake much drier than it should be.
- Don't rush the proofing time. I wait until the dough has doubled because under-proofed dough never bakes as light and fluffy.
- Temper the egg yolks slowly when making the custard. Pouring the hot milk in too quickly is a great way to accidentally invent sweet scrambled eggs.
- Chill the assembled cake overnight if you have time. The pastry cream sets beautifully, and slicing becomes much easier.
What Can You Serve With This?
- Fresh berries
- Hot coffee
- Espresso
- Cappuccino
- Black tea
- Vanilla ice cream
- Lightly whipped cream
FAQs
Yes. I usually prepare the custard the day before and keep it covered in the refrigerator. It actually makes assembling the cake much easier the next day.
Yes, although all-purpose flour is the traditional choice for this recipe. Bread flour will give the cake a slightly chewier texture, but it still works well.
Yes. You can freeze it before or after baking. Once fully assembled, I like to freeze it after chilling so the pastry cream stays in place and the slices hold their shape better when thawed.
Recipe
German Bee Sting Cake Recipe (Bienenstich Kuchen)
Ingredients
Vanilla custard
- 5 large egg yolks
- ⅜ cup cornstarch
- 2 cups milk
- ½ cup granulated white sugar
- 2 bourbon vanilla beans*
Yeast dough
- ¾ cup lukewarm milk
- ¼ cup granulated white sugar
- 2 ¼ teaspoon active dry yeast
- 2 large eggs
- ½ cup unsalted butter, melted
- ½ teaspoon salt
- 3 cups all-purpose flour, spooned and leveled
Almond topping
- ⅔ cup butter
- ¼ cup heavy whipping cream
- ½ cup granulated white sugar
- 2 tablespoon honey
- 1 ⅓ cups sliced almond
- 1 bourbon vanilla bean*
Whipped cream for pastry cream
- 1 cup heavy whipping cream
- 2 teaspoon cream of tartar
- 3 tablespoon powdered sugar
Instructions
Prepare the vanilla custard
- In a medium bowl, whisk the egg yolks and cornstarch together and set aside.
- In a heavy-bottomed saucepan, bring the milk and sugar to a simmer over medium-high heat. Cook for 2 minutes, stirring constantly.
- Reduce the heat to medium and remove ½ cup (120 ml) of the simmering milk. Gradually add the ½ cup of hot milk to the egg yolks while stirring. Then slowly pour the tempered egg mixture into the simmering milk, stirring constantly.
- Cook until the filling is thick and has the consistency of vanilla pudding, for about 2 minutes. Whisk continuously. Then stir in the vanilla and remove the pot from the heat.
- Using a spatula, press the custard through a mesh strainer into a medium-sized bowl and cover the top with plastic wrap to prevent skin formation on the custard. Refrigerate for at least 2 hours or overnight.
Prepare the yeast dough
- Preheat the oven to the lowest possible temperature (120-200°F / 51-93°C) for 3-5 minutes and turn the oven off. Line a 9x13" (23x33cm) baking pan with parchment paper and set aside.
- In a large mixing bowl of a stand mixer, mix the milk, sugar, and yeast together. Let sit for about 5-10 minutes until the surface looks frothy.
- Add the eggs, butter, and salt and stir to combine. Add the flour and mix on low speed using a dough hook until the dough comes together. Increase the speed to medium-high and knead the dough for about 4-6 minutes until it releases from the sides of the bowl. The dough should be soft and slightly tacky to the touch. Transfer the dough to a lightly oiled heatproof bowl - lightly oil the top of the dough as well. Then place the bowl in the warm oven for 15 minutes.
- Remove the bowl from the oven and again preheat the oven to the lowest possible temperature (120-200°F / 51-93°C) for 3-5 minutes and turn it off.
- Transfer the dough to a lightly floured work surface, sprinkle the dough lightly with flour as well (use as little flour as possible - just enough so that the dough doesn't stick to the rolling pin and the surface), and roll it out into a 9x13" (23x33cm) rectangle.
- Place the dough in the prepared baking pan and shape to fit in. Transfer the dough with the pan to the warm oven and let it rise until it has doubled in size, about 30 minutes.
Prepare the almond topping and bake the dough
- In a heavy-bottomed saucepan, simmer the butter, heavy whipping cream, sugar, and honey over medium-high heat for about 2 minutes. Remove from the heat, add the almonds and vanilla and stir to combine.
- Remove the dough from the oven and preheat the oven to 375°F (190°C). Pour and distribute the almond topping evenly on the dough. Bake for about 28-30 minutes or until the center has an internal temperature of 190°F (88°C). Let cool completely in the pan.
Prepare the pastry cream
- Using an electric mixer with a whisk attachment, whisk the heavy whipping cream on medium-high speed until soft peaks form. Add the cream of tartar and powdered sugar and whisk until stiff peaks form. Set aside.
- In another large bowl, whisk the chilled vanilla custard until smooth and creamy. Then fold in the whipped cream.
Assemble the Bienenstich Kuchen
- Remove the sweet yeast bread from the pan and cut in half horizontally with a long, sharp knife. Place the bottom layer back into the pan, spread the pastry cream evenly on top, and place the top layer on top. Chill for about 4 hours or overnight. Store leftovers in an airtight container in the fridge for up to 2 days.
Notes
Cooking Time and Temperature
Bake the cake at 375°F (190°C) for 28-30 minutes, or until the top is beautifully golden brown and the cake is fully baked.Taste & Texture
The yeast cake is soft and buttery, the vanilla pastry cream is light and silky, and the honey almond topping adds the most satisfying crunchy bite. It's rich without feeling heavy, and every layer brings something different to the table.Storage, Freezing & Reheating
- Refrigerator: Store covered in the refrigerator for up to 4 days.
- Freezer: Wrap individual slices or the whole cake tightly and freeze for up to 2 months.
- Thawing: Thaw overnight in the refrigerator before serving.
- Best Served: Chilled or after sitting at room temperature for about 15-20 minutes.
Serving Recommendations
I love serving this cake with nothing more than a hot cup of coffee because the pastry cream and honey almonds already make it feel wonderfully indulgent. If I'm serving it for a special occasion, I'll add a few fresh berries on the side to brighten everything up, but honestly, this cake doesn't need much help stealing the show.Recipe Variations and Substitutions
- All-purpose flour: Traditional German Bee Sting Cake is usually made with all-purpose flour, but bread flour also works if that's what you have. It creates a slightly chewier texture.
- Vanilla bean: Real bourbon vanilla beans give the pastry cream incredible flavor, but good-quality vanilla extract is a perfectly acceptable substitute.
- Honey: You can replace the honey with light corn syrup or maple syrup if needed, although honey gives the topping its classic flavor.
- Heavy whipping cream: Use full-fat heavy cream for the filling. Lower-fat creams don't whip as firmly and won't give the pastry cream the same light, airy texture.
Proper Storage Tips
- Keep the cake refrigerated because of the pastry cream filling.
- Store in an airtight container to prevent the cake from drying out.
- Chill the cake well before slicing for the cleanest layers.
- Freeze individual slices if you'd like easy portions later.
- Allow frozen slices to thaw overnight in the refrigerator.
Pro Tips
- Let the yeast fully activate before adding the remaining ingredients.
- Roll the dough gently without adding too much extra flour.
- Don't rush either rise—the dough should noticeably increase in size before baking.
- Cool the custard completely before folding in the whipped cream.
- Use a long serrated knife to slice the cake so the crunchy almond topping doesn't crack unevenly.
- Chill the finished cake overnight if possible. I know it's hard to wait, but the filling sets beautifully, and the flavors come together even better by the next day.
Video
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Simangele
Tried it for the first time for a family friend, they loved it ❤️
Emmie
For those commenting that the dough seemed dry, it's possible you used too much flour when rolling it out. The best solution is to use rice flour when rolling out dough (or pie crust) as the rice flour keeps the dough or crust from sticking but has no gluten, so it won't make the dough or crust tough or dry.
Elke Kraft
Made it for Family and Friends, Big Success!!! Takes a little time but well worth it!. Its a Keeper.
the only change I made, are One egg i not two and since I run out of Milk, used Almond Milk in the dough
I am from Germany and know what a Bienenstich should be like.
First time I made one myself.
Thank you so much .