
This German Bee Sting Cake is a showstopper for celebrations and makes any coffee break special. A golden almond and honey crust crowns a soft yeasted cake hiding a creamy vanilla custard filling. Every bite blends airy bread with crunchy, caramelized almonds and gentle honey sweetness.
My family always requests an extra-thick custard layer whenever I make this. The aroma of baking honey and almonds fills the house and draws everyone into the kitchen.
Ingredients
- Active dry yeast: gives the cake its traditional rise and light open crumb. Always check the expiration date to ensure strong proofing
- All-purpose flour: provides the ideal structure
- Granulated sugar: sweetens both the cake and filling for balanced flavor
- Salt: sharpens the sweetness and rounds out flavors
- Eggs: bring richness and a lovely golden hue
- Unsalted butter: means you control saltiness and get a tender crumb
- Vanilla extract: layers warmth and rounds out the custard and cake
- Whole milk: in the filling gives the custard body and a creamy texture always opt for fresh milk
- Cornstarch: thickens the filling smoothly no lumps if you sift
- Heavy whipping cream: folded into the custard keeps it light and airy
- Honey: for the topping adds floral sweetness and a signature stickiness
- Sliced almonds: create the essential crunchy caramelized crust choose fresh or toasted for best flavor
Step-by-Step Instructions
- Proof the Yeast:
- Dissolve active dry yeast in warm milk and let it sit for up to ten minutes. When it turns foamy and bubbles begin to appear all over the surface it is ready. This crucial step ensures the cake will rise properly
- Mix and Knead the Dough:
- Combine flour sugar salt eggs melted butter vanilla and the yeast mixture. Mix it all together until a dough forms. Knead this dough on a floured board for about eight minutes so it becomes smooth elastic and just a bit tacky
- First Rise:
- Transfer the dough into a greased bowl making sure it is covered and placed in a warm spot. Let it rest for one to two hours. The dough should double in size for a tall fluffy cake
- Prepare and Add the Almond Topping:
- Melt butter in a pan and blend in sugar honey and cream. Stir until it thickens just slightly then fold in sliced almonds. Spread this mixture gently and evenly over the fully risen dough in the prepared cake pan
- Second Rise:
- Let the dough in the pan rise for thirty more minutes so the topping fuses into the dough and the structure is set before baking
- Bake the Cake:
- Preheat the oven to three hundred fifty degrees Fahrenheit and bake for twenty five to thirty minutes. The cake should be deep golden brown and the almond topping bubbling. Leave it in the pan to cool completely so the topping sets without cracking
- Make the Custard Filling:
- Heat milk and sugar to steaming in a saucepan. Whisk egg yolks and cornstarch together in another bowl then gradually whisk in the hot milk to temper the yolks. Return everything to the pan and cook over low until thickened stirring constantly. Add vanilla and chill with plastic wrap touching the surface to prevent a skin from forming
- Finish the Filling:
- Beat heavy cream to stiff peaks and fold into the cooled custard. This creates a mousse-like filling that slices beautifully
- Assemble the Cake:
- Carefully cut the cooled cake horizontally. Spread all the custard evenly on the bottom half and gently lift on the almond-crusted top. Chill for at least an hour to set before slicing

I never get tired of watching the almond mixture bubble and toast in the oven. My favorite part is peeling off little caramelized almond clusters and sneaking a taste while the cake cools
Storage tips
Keep the assembled cake in the refrigerator under a cake dome or tight foil to protect the custard and keep the almond topping crisp. Leftovers stay fresh for up to three days. To freeze the yeast cake base wrap tightly before filling and thaw before assembly for best texture
Ingredient substitutions
For a nut-free version use roasted sunflower seeds or pepitas. Almond extract can boost flavor if you only have regular sliced almonds. Dairy-free milk and coconut cream both work for the custard and topping with a slightly different taste
Serving suggestions
Serve chilled or let the cake sit at room temperature for fifteen minutes to soften the custard. It pairs beautifully with black coffee or a tart berry compote. For special occasions dust with powdered sugar or drizzle with extra honey just before serving

Cultural context
Bienenstich holds a place of pride on German coffee tables. The name means bee sting referencing the irresistible honey topping. Legend says it was first made by bakers who defended their town with beehives then celebrated with this treat
Recipe FAQs
- → What makes this cake unique?
The soft yeast cake base, creamy custard filling, and signature caramelized honey-almond topping create a distinct texture and flavor not found in typical desserts.
- → How do you achieve a light, airy texture?
Letting the dough rise twice—first after mixing and again in the pan—develops volume and a tender crumb, essential for a delicate mouthfeel.
- → What's the best way to assemble the cake?
After baking and cooling, slice the cake horizontally, spread the custard evenly, then top with the almond-crusted layer for a beautiful finish.
- → Can I prepare any steps in advance?
The custard filling and topping can both be made ahead and stored chilled, speeding up final assembly on serving day.
- → Which type of honey works best?
Mild, floral honey varieties complement the cake without overpowering the other flavors, allowing the almonds to shine.
- → Is chilling necessary before serving?
Chilling helps set the filling, yielding cleaner slices and enhancing the contrast between creamy custard and crisp almond topping.