Bee Sting Cake is a tried and true German dessert cake recipe. It looks great, tastes even better, and is easy to make!
The cake is light and airy and has a delicious vanilla cream filling and a crunchy almond topping. Did I mention that this recipe is incredibly easy to make?
Bienenstich or 'Bee Sting Cake' is a popular, classic German dessert. Like Butterkuchen (butter cake), German Cheesecake, and Streuselkuchen, it is often served during 'Kaffee und Kuchen' - Germany's version of high tea.
This cake looks fancy but the recipe is really easy to make and perfect for new and seasoned bakers.
What Is Bienenstich?
This might be the easiest bee sting recipe you'll ever find.
It's a really simple batter. No fussing with yeast for this one. You won't believe how easy it is to make this decadently crunchy almond topping.
Ingredients
Batter
- 4 EGGS
- 1 cup POWDERED SUGAR
- ½ cup all-purpose FLOUR
- 1 tablespoon BAKING POWDER
- ½ teaspoon SALT
Filling
- 1 package instant VANILLA PUDDING MIX
- 2 cups HEAVY CREAM
- ¼ cup WHOLE MILK
Topping
- 1 cup SLICED ALMONDS
- 2 tablespoons SUGAR
Easy Dessert Ideas You Can Make Today
How To Make Bee Sting Cake
This recipe takes no time at all. The batter, filling, and topping take about 15 minutes to prepare and baking takes 30 minutes. And after the cake has cooled down it just takes a few minutes to put together.
Prep Work
- Preheat the oven to 350° Fahrenheit. Use a 10-inch springform pan and generously grease it with butter. Sprinkle with a light dusting of flour. Set aside.
Making The Topping
- Combine sliced almonds and granulated sugar and set aside.
Making The Batter
- Add eggs and powdered sugar to a large mixing bowl. Beat with a hand mixer (or stand mixer) using the whisk attachment for about 5 minutes. Begin at medium speed and gradually increase to medium-high speed. The batter should be several shades lighter.
- Add flour and baking powder to the egg mixture and continue to whisk at medium-high speed. The batter should have a slightly thick and creamy consistency.
- Pour the batter into the pre-greased cake pan.
- Evenly sprinkle the almond mixture on top of the batter.
- Bake the cake at 350° Fahrenheit for 30 minutes or until golden brown. Use a toothpick to check for doneness.
Making The Filling
- Combine instant pudding mix with heavy cream and whole milk. Use a hand mixer with the whisk attachment and beat until the filling becomes thick and creamy.
PRO TIP: If you find that the filling has become too stiff whole milk in one tablespoon increments. The goal is to have a filling that is firm but easily spreadable.
Putting The Cake Together
- Allow the baked cake to cool down completely.
- Use a long serrated knife to slice the cake horizontally into two layers.
- Cover the bottom layer with the creamy pudding filling.
- Put the top layer back onto the cake. Done!
📌 Save This Bee Sting Cake!
Foodie Culture - Battle of the Bees
Bienenstich is the German word for 'bee sting'. So how did a harmless and delicious cake get this name?
Legend has it that the name of this classic German dessert originated in the 15th century.
The name for this dessert is rooted in a taxation dispute between two German towns: Linz Am Rhein and Andernach. The residents of Andernach planned to settle matters with an attack on Linz. (I guess Germans took taxes seriously back then!)
On the morning of the planned attack, two apprentice bakers went to the town walls to check on their beehives. The apprentices spotted the would-be attackers.
The quick-thinking apprentices took the beehives and threw them over the city walls at the invaders. The attackers had to flee. And the residents of Linz were able to successfully defend their city.
After the battle was won, the residents collected the honey from the beehives and decided to bake a celebratory cake. And that gave birth to the first Bee Sting Cake.
Recipe Notes & Tips
This is an easy version of a bee sting cake. Other recipes are based on a yeast dough and a caramelized honey-almond topping.
These recipes are also delicious but a lot more time-consuming. Our version of the recipe is much easier and you don't have to give up on taste or texture. And despite the omission of honey, it's still considered a classic bee sting cake.
And when it's served, this cake is a feast for the eyes too.
Craving more German Baked Goods
- Cherry Crumb Cake - rich and moist, easy to make crumb cake recipe
- Spekulatius Cookies - classic spiced German cookies
- Strudel Cookies - impress your guests with these easy to make cookies that look like you've bought them in a fancy bakery
- Engelsaugen - German Thumbprint Cookies
- Bundt Cake - tried and true cake recipe
- Almond Crescent Cookies - also known as 'Vanillekipferl'
Bee Sting Cake
Ingredients
Batter
- 4 whole eggs
- 1 cup powdered sugar
- ½ cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
Filling
- 2 cups heavy cream
- 1 package instant vanilla pudding mix
- 2-3 tablespoons whole milk optional, if needed add to thin the filling
Topping
- 1 cup sliced almonds
- 2 tablespoons sugar granulated
Instructions
Prep
- Preheat the oven to 350° Fahrenheit. Grease a 10-inch springform with butter and sprinkle with a light dusting of flour. Set aside.
- Use a small bowl and combine sliced almonds and granulated sugar. Set aside
Making The Batter
- Add eggs and powdered sugar to a large mixing bowl and beat with a hand mixer (or stand mixer) using the whisk attachment for about 5 minutes. Begin at medium speed and gradually increase to medium-high speed. The batter should be several shades lighter.
- Add in flour, baking powder, and salt. Continue to beat on medium speed until well combined. Pour the batter into the pre-greased springform.
- Drizzle the batter with sugary almonds and bake for 30 minutes at 350° Fahrenheit. Use a wooden toothpick to check for doneness. Allow the cake to cool.
Making The Filling
- Combine instant pudding mix with heavy cream and whole milk. Beat until thick, creamy, and easily spreadable. Add a couple of tablespoons of milk if the filling is too thick.
Assembling The Cake
- Use a serrated knife to slice the cake horizontally. Spread the filling on top of the bottom layer and place the top layer back. Serve and enjoy
