german bee sting cake recipe

Written BySheba G Updated On
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The Best german bee sting cake recipe

I have been making this German Bee Sting Cake for years and it is always a hit at every family gathering. My kids love the creamy filling and the crunchy almond honey topping that gives this cake its name. It is a perfect dessert for birthdays or Sunday dinners because it is not too sweet and has a wonderful texture from the yeasted dough. This cake also has some protein from the almonds and eggs which makes it a little more filling than a regular cake. I love how the honey adds natural sweetness without needing too much extra sugar.

German Bee Sting Cake

4.7 from 1524 votes

A classic German yeast cake filled with a creamy vanilla pudding and topped with a crunchy almond honey caramel. This cake is perfect for special occasions and family gatherings.

Prep Time30 mins
Cook Time25 mins
Resting Time0 mins
Total Time2 hours 55 mins
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Dough

2 1/4 cups all purpose flour
1/4 cup granulated sugar
1 packet active dry yeast (2 1/4 tsp)
1/2 cup warm milk (110°F)
1 large egg
1/4 cup unsalted butter softened
1/4 teaspoon salt

For the Topping

1/2 cup unsalted butter
1/2 cup granulated sugar
2 tablespoons honey
2 tablespoons heavy cream
1 cup sliced almonds

For the Filling

1 cup whole milk
1/2 cup granulated sugar
1 packet vanilla pudding mix (3.4 oz)
1/2 cup heavy cream
1 teaspoon vanilla extract

👨‍🍳Directions

1In a small bowl dissolve yeast in warm milk with 1 teaspoon sugar. Let sit 5 minutes until foamy.
2In a large mixing bowl combine flour remaining sugar egg butter and salt. Add yeast mixture and knead with dough hook for 8 minutes until smooth and elastic.
3Cover dough with plastic wrap and let rise in a warm place for 1 hour until doubled.
4Grease a 9 inch round cake pan. Punch down dough and press evenly into the pan. Cover and let rise 30 minutes.
5Preheat oven to 350°F. For the topping melt butter sugar honey and cream in a small saucepan over medium heat. Stir in almonds and bring to a boil. Remove from heat.
6Spread topping evenly over risen dough. Bake for 20 to 25 minutes until golden brown. Let cool in pan for 10 minutes then transfer to a wire rack to cool completely.
7For the filling whisk milk sugar and pudding mix in a saucepan. Cook over medium heat stirring constantly until thickened. Remove from heat and let cool to room temperature.
8In a chilled bowl whip heavy cream and vanilla until stiff peaks form. Fold into cooled pudding.
9Slice the cooled cake horizontally into two layers. Spread filling on the bottom layer and top with the other layer. Refrigerate for at least 1 hour before serving.

🔧Equipment

Mixing bowl
Stand mixer with dough hook
9 inch round cake pan
Small saucepan
Baking sheet
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 11g❤️Cholesterol: 70mg🧂Sodium: 180mg🌾Total Carbs: 42g🥦Dietary Fiber: 2g🍬Sugars: 24g🥩Protein: 7g

📝Notes

For best results use a good quality vanilla pudding mix. You can also make the filling from scratch with cornstarch if preferred. Let the cake chill completely before slicing for clean pieces.

Watch Video Of How German Bee Sting Cake Works

This German Bee Sting Cake is always a good idea for any occasion because it is impressive yet straightforward to make. It works perfectly for family gatherings or potlucks and everyone always asks for the recipe. I hope you enjoy making this delicious cake as much as my family does.

❓ Frequently Asked Questions About German Bee Sting Cake

1. Why is it called Bee Sting Cake?

The name comes from the honey almond topping. The honey is sweet like bees and the crunchy almonds look like a bee sting. It is a traditional German name that has been used for generations.

2. Can I make this cake ahead of time?

Yes you can make the cake a day in advance. Store it in the refrigerator covered with plastic wrap. The filling will stay creamy and the topping will remain crunchy for about 2 days.

3. Can I use instant yeast instead of active dry yeast?

Yes you can substitute instant yeast. Use the same amount but you do not need to proof it in warm milk. Just mix it directly with the flour.

4. How do I store leftover Bee Sting Cake?

Store leftover cake in an airtight container in the refrigerator for up to 3 days. Let it sit at room temperature for 10 minutes before serving for the best texture.

5. Can I freeze this cake?

Yes you can freeze the cake without the filling. Wrap the baked cake tightly in plastic wrap and then foil. Freeze for up to 1 month. Thaw at room temperature and then add the filling before serving.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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