German Bee Sting Cake That’s Soft Sweet and Irresistible

There’s something about a German Bee Sting Cake that feels like a warm kitchen hug. With its golden, caramelized almond top and pillowy yeast cake sandwiching a silky vanilla custard, this dessert smells like browned butter and honey the moment it comes out of the oven. I reach for this German Bee Sting Cake when I want something that’s at once homey and a little special — great for a cozy weekend brunch, a celebratory coffee hour, or a holiday table that needs a sweet, nostalgic centerpiece.

The first bite gives you a contrast that’s impossible not to smile at: delicate crunch from toasted almonds and a glossy honey glaze, then the soft, tender crumb and smooth custard inside. If you like desserts that combine texture and comfort, this cake will become a favorite. (If you’re pairing it with something light, try a simple beet-and-lentil salad to balance the richness — I often serve it beside a fresh salad like this one: Beetroot Lentil Salad with Goat Cheese & Walnuts.)

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Why you’ll love this recipe

• It balances crunchy, sweet topping with a pillowy yeast cake and creamy custard in every bite.
• The flavors are simple — honey, toasted almonds, vanilla — but they sing together.
• The recipe breaks into clear steps so you can prep the components ahead and assemble later.
• It’s a cozy, slightly old-fashioned dessert that still feels elegant enough for guests.
• You can make the cake a day ahead and it actually improves after resting in the fridge.

How to make German Bee Sting Cake

First, you’ll wake up the yeast and make a soft dough that rises into a tender base. Next, you’ll prepare a glossy honey-almond topping on the stovetop — this is when the kitchen will start to smell amazing. While that cools, you make a custard that becomes the creamy filling after chilling and whipping in butter. Finally, you slice the cooled cake, spread the custard, and cap it with the almond top. Don’t rush the cooling stages: allowing both the cake and custard to fully cool makes assembly much cleaner and the texture perfect. If you want a sweeter breakfast twist, try serving slices alongside warm breakfast treats like these pancake poppers: Breakfast Pancake Poppers.

Ingredients

For the Dough:
2 1/4 teaspoons active dry yeast, 1/4 cup warm milk (110°F/45°C), 1/4 cup granulated sugar, 1/4 cup unsalted butter (softened), 1/2 teaspoon salt, 1 large egg (room temperature), 1 3/4 cups all-purpose flour (sifted),

For the Topping:
1/4 cup unsalted butter, 1/4 cup granulated sugar, 2 tablespoons pure honey, 1 tablespoon heavy cream, 1/2 cup sliced almonds,

For the Filling:
1 1/2 cups whole milk, 1/4 cup granulated sugar, 1/4 cup all-purpose flour, 2 large egg yolks, 1 teaspoon pure vanilla extract, 1/2 cup unsalted butter (softened)

Key ingredients and substitutions

• Unsalted butter: Using unsalted butter gives you control over salt in both the dough and the custard. If you only have salted butter, reduce any added salt elsewhere slightly.
• Active dry yeast and warm milk: The warm milk (110°F/45°C) wakes the yeast up; if it’s too hot you’ll kill the yeast, too cool and it won’t activate. Instant yeast can be used — mix it directly with the dry ingredients and omit the proofing step, though I prefer the proof since it confirms the yeast is alive.
• Sliced almonds and honey: They create the signature sticky, nutty crown. If you’re nut-allergic, substitute with toasted coconut flakes for crunch, though the flavor changes.
• Flour and eggs: All-purpose flour gives the right structure for this cake. For a richer custard, don’t skip the egg yolks — they give creaminess and body. For a dairy-free version, use plant-based milk and a vegan butter substitute and swap cornstarch for the flour in the custard.

Directions

Start by making the yeast dough. Dissolve the active dry yeast in the warm milk and let it sit 5–10 minutes until frothy — if it doesn’t foam, the yeast may be inactive and you’ll want fresh yeast. In a mixing bowl, combine the sugar, softened butter, salt, and egg, then add the yeast mixture. Gradually stir in the sifted flour and knead the dough for 5–7 minutes until it becomes smooth and elastic. I like to knead by hand for this one; you’ll feel the dough change from sticky to supple. Cover the bowl and let it rise for about an hour until doubled in size, which gives you a light, fluffy base.

While the dough rises, make the honey-almond topping. Melt the butter in a small saucepan over medium heat, then add the sugar, honey, and heavy cream. Stir constantly and bring the mixture to a gentle bubble; let it cook for 3–4 minutes until it turns golden and glossy. Remove the pan from heat and stir in the sliced almonds so they’re fully coated. Set the topping aside to cool — it will thicken as it cools, which makes it easier to spread later. You’ll notice the kitchen takes on a warm, toasty scent as the honey browns.

When the dough has risen, punch it down and gently press it evenly into a greased 9-inch round pan. You want an even layer with slightly rounded edges, and don’t worry if it’s not perfectly smooth. Spread the cooled almond-honey topping over the dough; the topping should coat the surface but leave a little room at the edges so it won’t spill over while baking. Bake the assembled cake at 350°F (175°C) for 25–30 minutes until the top is golden and it sounds slightly hollow when tapped. The edges will pull away a touch from the pan — that’s your cue it’s done. Let the cake cool completely before slicing, which keeps the topping in place and prevents the custard from melting.

While the cake cools, prepare the custard filling. Warm the whole milk in a saucepan over medium heat but don’t let it boil. In a bowl, whisk the sugar, flour, and egg yolks together until smooth. Gradually whisk the warm milk into the egg mixture to temper it, then return everything to the saucepan. Cook over medium heat, stirring constantly for 5–7 minutes until the mixture thickens to a pudding-like consistency. Remove from heat and stir in the vanilla. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming and chill until completely cool. When the custard is cold, beat in the softened butter until the filling becomes light and spreadable — give it a quick taste and adjust the vanilla if you’d like a slightly stronger note.

For the final assembly, slice the cooled cake horizontally in half with a serrated knife — take your time and saw gently to keep the layers intact. Spread the prepared custard over the bottom layer, leaving a 1/2-inch border so the filling doesn’t ooze out. Place the top layer (the side with the almond topping) gently over the custard and press lightly to set. Refrigerate the assembled cake for at least 2 hours so the custard firms and the flavors meld. I like to make this a day ahead when I can; the rest period makes slicing neater and the cake easier to serve.

How to serve German Bee Sting Cake

Serve slices chilled or at cool room temperature, cut with a sharp serrated knife to keep the layers tidy. This cake shines at brunch or afternoon coffee — it pairs beautifully with a cup of strong black coffee or a lightly brewed tea that cuts through the richness. For a dessert plate, add a small spoonful of lightly macerated berries on the side; the tartness brightens the honeyed top and creamy custard. Visually, aim to plate so the glossy almond topping faces up and the pale custard layer peeks out, offering contrast between the golden, crunchy top and the pale, silky interior. If you want another seasonal companion, try serving it alongside a fruit-forward bar like these caramel apple cheesecake bars for variety: Caramel Apple Cheesecake Bars.

How to store German Bee Sting Cake

Store leftover German Bee Sting Cake in the refrigerator, covered, for up to 3-4 days. Because it contains custard, refrigeration keeps the filling safe and maintains texture. For longer storage, wrap individual slices tightly and freeze up to 1 month; thaw in the refrigerator overnight before serving. To refresh chilled slices, let them sit at room temperature for 10–15 minutes or warm briefly in a 300°F (150°C) oven for 5–7 minutes to perk the topping — avoid microwaving for long, which can make the custard runny.

Tips for perfect German Bee Sting Cake

• Proof your yeast: If the yeast doesn’t foam in warm milk, start over with fresh yeast — don’t skip this check.
• Cool fully before slicing: A warm cake will be messy; wait until it’s cooled completely so the topping stays crisp.
• Temper eggs carefully: When adding warm milk to the egg yolk mixture, pour slowly while whisking to prevent scrambling.
• Spread the topping while it’s still pourable: If it cools too much it becomes hard to spread; if it’s too hot it may slide off the dough.
• Keep the custard chilled: Make it a day ahead and beat in the butter right before assembly for a stable, spreadable filling.

Variations

• Almond-free version: Replace sliced almonds with toasted coconut flakes mixed into the honey mixture for similar crunch and caramel notes. The flavor profile shifts but the texture remains satisfying.
• Lemon custard: Add 1–2 teaspoons of lemon zest and a tablespoon of lemon juice to the custard for a bright, tangy contrast to the sweet topping. This gives the cake a fresher, spring-like character.
• Gluten-free: Use a 1:1 gluten-free flour blend for the dough and ensure your flour choice contains xanthan gum for structure. The texture will be denser, so handle the dough gently and don’t over-knead.
• Dairy-free: Use plant-based milk (like oat or almond) and vegan butter in both custard and topping; swap the flour-thickened custard to a cornstarch-based pastry cream for a smoother set.

FAQs

Q: Can I make the cake without yeast?
A: You can try a non-yeast version, but it won’t have the same tender, airy crumb that yeast provides. Yeast creates the characteristic lift and delicate texture in the base. If you need a quicker option, consider a butter cake base with the same almond-honey topping, but expect a different mouthfeel.

Q: How do I prevent the almond topping from sinking into the cake?
A: Make sure the topping has cooled slightly but is still spreadable when you apply it — too hot and it will be too runny, too cool and it won’t spread. Press it gently but don’t push it into the dough; bake soon after assembling and avoid overbaking.

Q: Can I bake the cake in a different pan size?
A: You can use a rectangular pan, but watch baking time. A shallower, larger pan will bake faster; a deeper pan will need more time. Stick a toothpick into the center and look for a golden top and a hollow sound when tapped as your doneness cues.

Q: What if my custard is too thin after cooking?
A: Continue cooking it gently while stirring — flour needs a little time to fully thicken. If it still won’t thicken once cooled, whisk in a tablespoon of cornstarch dissolved in a little cold milk, return to heat, and cook until it thickens. Always cool with plastic wrap on the surface to prevent a skin.

Conclusion

I hope this German Bee Sting Cake becomes a dessert you turn to when you want something both comforting and a little bit special. If you love exploring authentic versions and different takes on this classic, take a look at this Authentic Bienenstich Kuchen (German Bee Sting Cake Recipe) for inspiration: Authentic Bienenstich Kuchen (German Bee Sting Cake Recipe …). For another approachable home-kitchen rendition, this version on Kudos Kitchen is a helpful reference: German Bee Sting Cake (Bienenstich) – Kudos Kitchen by Renee. If you love this German Bee Sting Cake, save it for later or share it with someone who’d enjoy it too — it’s the kind of recipe that tastes even better when offered to friends.