Have you ever heard of a Bee Sting Cake?
According to Wikipedia: “this traditional Bavarian dessert may have earned its name from its honey topping: according to one legend, a bee was attracted to it, and the baker who invented the cake was stung. Another source cites a legend of German bakers from the 15th century who lobbed beehives at raiders from a neighboring village, successfully repelling them, and celebrated later by baking a version of this cake named after their efforts.”
Hence the name Bienenstich, which translates to Bee Sting.

Audio Player
But whatever you decide to call this cake, I can promise you your friends and family will be calling it delicious and asking for seconds!

The cake isn’t quite like any American cake you may have had. It has more of a pastry texture, filled with pastry cream, and is topped with honey-glazed almonds.
Pastry cream might sound daunting, but it really isn’t difficult to make.
Ingredients

Let’s start by gathering the ingredients we need to make a Bee Sting Cake. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed the up cooking process, but it also helps ensure you have everything you need to make the dish.
Honey-Almond Topping

For the topping, you’ll need sliced almonds, butter, honey, sugar and a pinch of salt.
How to Make Bee Sting Cake
Follow along with my easy directions so you can see how to make bee sting cake at home.
The first step is making the pastry cream for the cake.

In a saucepan bring the milk just to boiling (just until milk starts to foam up.) Remove from heat and add slowly to egg mixture (tempering), whisking constantly to prevent curdling. Then, pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly.
When it boils, whisk the mixture constantly for another 30 – 60 seconds until it becomes thick. Remove from heat and immediately whisk in the liqueur (if using). Stir in vanilla bean extract or extract) Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming.
Cool to room temperature. If not using right away, refrigerate until needed, up to 3 days. Whisk or stir before using to get rid of any lumps that may have formed.
Next is the pastry dough for the cake.

The brioche dough isn’t too complicated to make and is what makes the Bee Sting Cake so special.
If you have a stand mixer, it’s really easy to do, but you can mix this by hand because the dough isn’t as thick as bread dough.
Warm the whole milk and honey to 110 degrees F. (any hotter will kill the yeast). Add the active dry yeast to the mixture and wait 10 minutes. The mixture will become foamy and is ready to make the dough.
To the yeast mixture, add two room-temperature eggs, granulated sugar, salt, and the mixture of all-purpose flour and bread flour, combining until just blended. Then add one stick(4 ounces) of softened butter until just blended. The dough will be very soft.
Place the dough into a buttered bowl and cover with plastic wrap. Allow the dough to double in volume (it should take about 2 hours). Gently press the dough down and knead a few times (with floured hands). Cover and refrigerate for at least 4 hours and up to 12 hours.
**If the dough appears too wet, add 2-3 tablespoons of bread flour to the mixture. Some of the issues seem to be with the metric equivalents.

When the dough is ready, place it in a 9” buttered springform pan. Shape it into a ball, and gently press it to fit the pan.
Cover and allow the dough to rise in a warm environment for about an hour. Start making the honey almond topping.
Preheat the oven to 350°F when the dough has risen.

Combine the unsalted butter, sugar, honey, and salt in a small pan.
Bring the mixture to a gentle boil on the stovetop, then remove from the heat. Add the sliced almonds and pour the mixture over the dough.
Place the pan on a parchment-covered baking sheet (the honey mixture will seep through the bottom) and bake for 22-25 minutes, until golden and bubbly. Place the finished cake on a cooling rack and allow to cool for 10 minutes.

After 10 minutes, remove the Bee Sting cake from the pan.
The cake’s aroma is intoxicating, and there is a beautiful sticky caramelization on top and all around it. You’ll be tempted to cut into it, but it’s important to let it cool completely.

After the Bee Sting cake has thoroughly cooled, carefully slice the cake in half with a serrated knife. Spread the pastry cream on top of the bottom half, covering it with the top half of the cake. Now it’s ready to serve.

Like most European cakes, the Bee Sting Cake is not very sweet. Its pastry texture goes well with the mildly sweet pastry cream.
But the honey almond topping takes this cake to the next level. The butter in the topping gives it a delicate richness that perfectly finishes this Bavarian classic.
*Make sure to use a sharp knife to slice the cake.
More Cake Recipes You’ll Love!
While you are making cakes, try my delicious carrot cake recipe or some of the ones below.

Bee Sting Cake
Ingredients
Pastry Cream
- 1¼ cups milk whole or 2%
- 1 teaspoon pure vanilla
- 3 large egg yolks
- ¼ cup granulated white sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- ½ tablespoon liqueur (Grand Marnier Brandy, Kirsch or Amaretto) (optional)
Brioche dough:
- ¼ cup whole milk
- 1 tablespoon honey
- 1½ teaspoons active dry yeast
- 2 large eggs lightly beaten
- ¾ cup all-purpose flour
- 2 tablespoons granulated sugar
- ½ teaspoon salt
- 1 cup plus 2 tablespoons bread flour divided
- ½ cup unsalted butter at room temperature
Honey-Almond Topping:
- ¼ cup unsalted butter (4 tablespoons)
- ¼ cup sugar
- ¼ cup honey
- pinch of salt
- ¾ cup sliced almonds
Instructions
Pastry Cream:
- In a medium-sized heatproof bowl, mix the sugar and egg yolks together. (Don’t let the mixture sit too long or you will get pieces of egg forming.) Sift the flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste.
- Meanwhile, in a saucepan bring the milk to a light boil(just until milk starts to foam up.)
- Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.)
- Pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 – 60 seconds until it becomes thick.
- Remove from heat and immediately whisk in the liqueur (if using). Stir in vanilla extract.
- Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature. If not using right away refrigerate until needed, up to 3 days. Whisk or stir before using to get rid of any lumps that may have formed.
Brioche dough:
- In a small saucepan (or a small cup if you want to use the microwave), combine milk and 1 tablespoon honey and heat until it registers between 110 degrees F on an instant-read thermometer. Pour the mixture into the bowl of an electric mixer and sprinkle over yeast. Let mixture stand for 10 minutes until yeast is creamy/foamy.
- Transfer bowl to mixer stand and attach paddle (or hook) attachment. While mixing at low speed, gradually add eggs, all-purpose flour, sugar, and salt, and mix until blended.
- Gradually add all but 2 tablespoons of bread flour. Mix at medium speed until the dough is smooth and elastic, about 5 minutes. The dough should not stick to sides of bowl; if it does, add some of all of the remaining 2 tablespoons of bread flour until dough cleans sides of the bowl.
- Add butter 1 tablespoon at a time, mixing at medium speed until it is blended into the dough. (Dough will be very soft.) Transfer dough to a work surface and knead by hand a few times to ensure that butter is completely incorporated into the dough. Shape dough into a ball and transfer it to a medium buttered bowl. Cover bowl with plastic wrap and set aside in a warm place for 1 ½ to 2 hours, until it has doubled in volume.**If the dough appears too wet add 2-3 tablespoons of bread flour to the mixture. Some of the issues seem to be with the metric equivalents.
- Punch dough down to deflate it, and knead it a few times. Return dough to the bowl, cover, and refrigerate for at least 4 hours (or up to 12 hours). The dough should have doubled in volume. If it hasn't, let it stand at room temperature until it has. (NOTE: I made the dough the night before.)
- Butter bottom and sides of a 9” spring-form pan. Shape dough into a ball and arrange it, smooth side up, in center of the pan. Flatten ball gently with your palm until it covers the bottom of the pan. Cover the pan and let the dough rise until it is puffed, about 1 hour.
Honey-Almond Topping:
- Position a rack in the center of the oven and preheat oven to 350 degrees F.
- Combine the butter, sugar, honey, and salt, and bring to a gentle boil on the stovetop.
- Remove from the heat, and stir in the almonds.
- Place the cake pan on a parchment-covered baking sheet (the honey mixture will seep through the bottom) and pour the mixture evenly over the dough.
- Place the pan on the center rack of the preheated oven and bake for 22-25 minutes, until golden brown and bubbly.
- Place on a cooling rack, and allow to cool four 10 minutes. Remove from the Springform Pan and allow it to cool completely.
Assembly:
- Using a serrated knife, cut the cake in half. I place the cake on a rotating cake stand and being by rotating the cake and creating a cut line midway through the cake. Continue rotating, allowing the knife to cut deeper until the cake is completely sliced in half.
- Spread the pastry cream, leaving a narrow edge. Gently replace the top layer of the cake. Serve with coffee or tea.
itsmejanno says
I am in the process of making this cake which looks amazing, but I have a question about the cake part, it says 1/3 c. honey plus 1 T. I see where you mix the 1 T. honey with the milk, but did not see anything about the remaining 1/3. Since I had already started, I ended up just adding the 1/3 c. honey to my batter along with the eggs, etc. My dough did not form a ball at all and remained slightly sticky which I suppose is from me adding the honey. I added more flour a little at a time but it didn’t seem to make a difference. Since I’ve already started I’m going to carry on and hope for the best, but could you please advise me here should I decide to try this again.
Foodiewife says
Oh, dear! I’m so sorry you had trouble with the recipe, and so I re-read the directions– hoping I hadn’t let out an important step. I used 1 tsp of the honey, with the milk, as my insurance that the yeast was good. The remaining honey is melted with the butter, on the stovetop. Off heat, the almonds are stirred in and the poured all over the dough. If you look at the step-by-step photos, it should make more sense. Just remember, the dough will be a bit sticky, as you are not adding a lot of bread. That’s why I suggest flouring your hands, while shaping the dough. I do hope that the cake turns out for you. Please, feel free to email me at foodiewife@gmail.com if I can help you along the way.
Foodiewife says
I see the problem, and please accept my humble apologies. I will write to Chef Dennis to omit the 1/3 cup honey under the dough ingredients. I am so sorry… that was for the topping. Mea Culpa.
Lynn says
Wow Deb, great post, pics and recipe! Having German roots, I have a few favorite baked items from the old world I like to make. My mom is coming for the holidays and I’m definitely making this! Always fun to discover new bloggers, look forward to following you!
Foodiewife says
Hi Lynn! Thanks for your email! I’d love to know what German recipes you have to share. My mother didn’t keep a recipe card, so I am trying to recreate her recipes from my childhood memory– which is getting a little fuzzier, each year! LOL
Kayle (The Cooking Actress) says
Ooooh this cake looks TO DIE FOR! I love a Feast for Eyes 🙂
Anne P @ Webicurean says
This cake looks amazing! Debby–It was such a pleasure meeting you at FoodBuzz this year. Even though FoodBuzz didn’t provide speakers/panels/workshops or stuff like that, it was still fun to break bread and party with other bloggers. Beth was right though–we had the best table at the cocktail party!
Foodiewife says
We sure did have a lot of fun, at our cocktail group, didn’t we? I’m so glad that we reconnected!
fatpiginthemarket says
Beautiful cake and I love the name! I think I’m going to make this for Christmas when my husband and I visit his German mother. Please tell me it has friendly visit vibes in it! I wonder if she’ll have strong memories of this and I’m betting she will since her father was a total cake lover. Thanks!
Foodiewife says
I think your German MIL will be thrilled, if you make this. Bring some good German/dark roast coffee and you’ll hit it outside the ballpark! Good luck!
Susie Ladra says
With those fabulous pictures, anyone could follow this step-by-step recipe no matter the prior cooking history — and be totally encouraged along the way that this masterpiece could actually end up in their personal kitchen!
Foodiewife says
Thanks, Susie! I hope that my photos will encourage bakers, of any level, to try.
RavieNomNoms says
Wow that looks phenomenal!
Heather @ Bake, Run, Live says
Oh this looks delicious! I think it will be a perfect item for my Christmas brunch!
Foodiewife says
I’ll be making this for Christmas morning, too!
Muna Kenny says
This is a must try cake, I love the honey and butter combination, The images are so tempting I might actually bake this cake today.
Thanks for this beautiful guest post.
Foodiewife says
Thank you so much! If you do bake this cake, I’d love to know how it turned out for you!
Stephanie @ Eat. Drink. Love. says
I love the name of this cake! And it looks just wonderful!
Marie says
Put the dark roast on Deb, I’m coming over! So true, all Deb’s recipes are drool worthy!
Foodiewife says
Muwaaaaaah, Marie! There’s a setting for you, at my table. You know I love your recipes, too!
anna says
what a fabulous cake! i think i ate something like this in france, though not so lovely and layered. that honey topping is to die for!
Foodiewife says
Anna, I recently ate a slice of this at a French bakery. They call is Beehive cake. Either way, it’s one of my all-time favorite coffee cakes.
Taking On Magazines says
Oh my goodness. You see, this is why I don’t like chocolate; there are so many more amazing sweet treat combinations to explore. I could just dive into this cake, it looks so amazing. I agree without even tasting it that the honey-almond topping takes it over the top. It looks fantastic.
Foodiewife says
I like chocolate, but am a bigger fan of caramel and “chewy” sweets. You are so right, this topping really hits the sweet spot!
Foodiewife says
Thank you, Chef Dennis, for the honor of calling you my Blogger Friend. I love your blog, and I am thrilled to be a guest in your own kitchen!
Estie Oliver says
Wow, did the real ‘Foodiewife’ write that comment?! How wonderful! I always thought those who cook this beautifully wouldn’t bother with the rest of us! Thanks! Haven’t rated this yet as I’ll make it on the weekend, but think I’ll have to do this instead of the apple cake I had in mind.
Cher says
As always, another great guest post by a “new to me” blogger.
Foodiewife says
Hi Cher, and thank you!