Go Back
+ servings
Freshly baked German Bee Sting Cake (Bienenstich)

Bee Sting Cake

Bee Sting Cake (German 'Bienenstich) is a light, airy and moist cake filled with a decadent vanilla cream pudding filling and topped with sugary almonds.
Course Dessert
Cuisine German
Keyword easy baking
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 1 hour 10 minutes
Servings 12 slices
Calories 310kcal
Author Maike




  • 2 cups heavy cream
  • 1 package instant vanilla pudding mix
  • 2-3 tablespoons whole milk optional, if needed add to thin the filling


Greasing The Springform



  • 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



This recipe is hands down one of the easiest bee sting recipes.
Other varieties of this recipe include a yeast dough and a more laborious honey-almond topping. Both types of recipes are great, but my family has always made and loved this easier version of the recipe. 
Be sure to beat the eggs long enough. This will make your cake light and airy. 


Calories: 310kcal | Carbohydrates: 27g | Protein: 5g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 109mg | Sodium: 90mg | Potassium: 227mg | Fiber: 1g | Sugar: 19g | Vitamin A: 671IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg