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    Home » Desserts

    German Bee Sting Cake

    Published: May 25, 2017 · Modified: May 7, 2025 by Carolyn Hetke · This post may contain affiliate links,

    Jump to Recipe Print Recipe

    This is a quick and easy variation of the classic German Bee Sting Cake that gives you a butter cream torte flavour without the labour intensity!  Honey, almond and Bavarian-style cream filling...yum!

    Vanilla cake with honey almond topping and bavarian cream side
    Jump to:
    • Ingredients & Substitutions
    • How To Make
    • FAQs
    • Related Recipes
    • German Bee Sting Cake (Bienenstich)

    What I love about this recipe is that you get 80% of the flavour with 20% of the effort of the traditional German tortes. While there are many versions of Bee Sting Cake, often the batter is a dense yeast-based one. Using a cake mix and a vanilla pudding in the 'Bavarian cream' makes this foolproof and easy enough for any home baker.

    Ingredients & Substitutions

    The signature flavour comes from the honey and almond topping against a creamy vanilla setting. You can easily get these elements with my variation.

    Cake Mix - I like a French vanilla but any neutral vanilla or golden mix would be fine.

    The remaining pudding, honey and almond slices are all common ingredients.

    How To Make

    Exact instructions are in the recipe card but you are basically going to a) simmer the honey and almond topping mixture, b) bake the cake according to the box instructions, c) prepare the pudding frosting/filling and then assemble the cake when it has cooled. Baking it in 2 layer pans makes for the easiest assembly but you can use a spring form pan and slice the cake horizontally.

    beinenstich

    This cake is moist and is not overly sweet.. it is more creamy, vanilla-y.  Definitely a hit around our house!  Serve chilled from the fridge and it is a nice refreshing dessert. Perfect for a BBQ or picnic too!

    Update December 2017:  I made this again for a Birthday cake so I wanted to up the presentation factor.  Check out the slight changes I made to produce this 'occasion worthy' Bee Sting II  cake!

    FAQs

    What Can I Use Instead of Almonds?

    You can substitute other nuts like hazelnuts or pecans for the almonds but you will really stray away from the signature flavours.

    Can I Use a Commercial Custard?

    You could use a commercial vanilla custard such as Bird's in the filling. I have not tried this so you would need to decide if you want to mix it with some whipped cream to lighten the texture or just use it straight.

    Can I Freeze This?

    Surprisingly, this freezes and defrosts well. The texture of the 'Bavarian cream' will be a bit flatter but it still tastes very good!

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    Vanilla cake with honey almond topping and bavarian cream side

    German Bee Sting Cake (Bienenstich)

    This is a quick and easy variation of the classic German Bee Sting Cake that gives you a butter cream torte flavour without the labour intensity!
    Author: Carolyn Hetke

    If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

    4.60 from 5 votes
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    Course: Dessert
    Cuisine: German
    Prep Time: 20 minutes mins
    Cook Time: 30 minutes mins
    Total Time: 1 hour hr 10 minutes mins
    Servings: 12 servings

    Ingredients

    Cake

    • 1 French vanilla cake mix or similar neutral flavour

    Topping

    • ½ cup honey
    • 6 Tbsps unsalted butter
    • 1 teaspoon vanilla
    • ½ cup almond slices
    • 1-2 Tbsps flour to sprinkle over top of batter of top layer

    Filling

    • 1 ¼ cup whipping cream for a flufffier frosting see the Variation in the notes.
    • 1 4 oz instant vanilla pudding mix
    • 1 cup 10% cream

    Instructions

    • Preheat oven according to cake mix instructions.
    • Melt butter for topping in a non-stick saucepan over medium/low heat. Add honey and bring to a boil. Simmer for 2 minutes, remove from heat and add vanilla and almond slices. Allow to cool.
    • Line 2 - 8" round cake pans or 1 - 10" spring form pan with parchment paper. Prepare cake mix according to instructions.
    • Pour cake batter into your cake pan(s). Sprinkle top of 1 pan with a tablespoon of flour or so. Gently pour/spread honey almond topping over top of 1 pan.
    • Bake according to manufacturers instructions.
    • Remove cake from oven when toothpick comes out clean. Allow to cool about 20 minutes. If using 1 pan, remove cake from pan and slice horizontally in half. If using 2 pans remove bottom of cake from pan and remove parchment paper. Transfer bottom cake to serving platter.
    • To prepare the filling beat whipping cream until it forms stiff. Beat in pudding mix and continue beating until it is stiff. Beat in the 10% cream until well mixed.
    • Spread half the filling over the bottom layer of the cake. Position the top layer with the almond topping side up over the bottom layer. With a spatula spread the remaining pudding mix around the sides to completely cover. Leave the almond filling exposed for top of cake.
    • Refrigerate until ready to serve.

    Notes

    Variation:  If you want a fluffier filling you can omit 10% cream and use 2 cups of whipping cream + pudding powder.  You can also choose to use all the filling between the layers and and leave the sides exposed.

    Nutrition

    Calories: 505kcal | Carbohydrates: 56g | Protein: 5g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 110mg | Sodium: 431mg | Potassium: 44mg | Fiber: 1g | Sugar: 39g
    Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

    Reader Interactions

    Comments

      4.60 from 5 votes (5 ratings without comment)

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      Recipe Rating




    1. Stacy

      September 18, 2019 at 6:33 pm

      I was confused about the flour on the top of batter and honey mixture on top of one pan. My honey and almonds sunk during baking.

      Reply
      • thewineloverskitchen

        September 19, 2019 at 4:43 am

        Hi Stacy! I updated the ingredients/instructions to try to be more clear. Sprinkling some flour lightly over the batter of the top layer before spreading the honey and almonds is supposed to help stop them from sinking. Mine soaked in a bit but you can see from the picture that most stayed on top. I hope it was still good!

        Reply
    2. Angie

      September 16, 2019 at 3:52 pm

      Or is it Half & Half ???

      Reply
      • thewineloverskitchen

        September 18, 2019 at 6:41 am

        Hi Angie. It is Half and Half.

        Reply
    3. Angie

      September 16, 2019 at 3:49 pm

      Your cake sounds so good...but on the filling you call for 10% Cream....does this mean...Heavy Whipping Cream ??? Thanks ?

      Reply
    4. Sharon

      April 08, 2019 at 4:27 pm

      I made this for a birthday and the whole family gave it 2 thumbs up. I would definitely make this again.

      Reply
    5. Chris dunlap

      August 10, 2018 at 7:43 am

      My family has been looking for the recipe our mom had she got it from a old neighbor she called it poor man bee sting cake it was like a sponge cake no filling no nuts looked almost. Like a lemon bar type top had pores honey on top they said it had farmers cheese in it any idea?

      Reply
      • thewineloverskitchen

        August 10, 2018 at 2:17 pm

        I checked with a few family members and they don't recognize that version. I will check a few old cookbooks and let you know if I find anything!

        Reply

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