34 In Cakes, Pies & Tarts/ Germany/ Recipes

Bienenstich Torte – German Bee Sting Cake

This post contains affiliate links, meaning, if you click through and make a purchase or sign up for a program, I may earn small commission. This is at no additional cost to you.

A while back I said that Rote Grüetze is my favorite German dessert…but that’s because I wasn’t thinking about Bienenstich Torte (German Bee Sting Cake)!

It’s one of the best desserts from Germany.

This authentic German "Bee Sting" cake recipe is one of my all time favorites! It's an easy traditional cake to make. You'll love the honey almond topping and the creamy pastry cream filling! #germanrecipes #cake #intldessertsblog

Years ago, when I lived in Stuttgart, Germany I walked by a little corner bakery every day on my way to the university. More often than not I couldn’t resist stopping at that bakery for a slice of Bienenstich Kuchen (try saying that 10 times fast!).

Last year I decided to try making it at home and was thrilled with the results. I couldn’t believe it was so easy to make at home. This is one of those easy German desserts that looks complicated and impressive. But it’s much easier to make than it looks, so definitely give it a try.

Everyone who makes this German Bee Sting Cake loves it. Every time I make Bienenstich Torte, it disappears quickly!

What is Bee Sting Cake?

Bienenstich Torte – or Bee Sting Cake – is a traditional German dessert comprised of two layers of yeast cake with a creamy filling, and a crunchy, buttery, honey and almond topping. The yeast cake balances out the sweetness of the filling and topping.

Don’t be scared off by all of the steps. It’s not at all complicated and I’ve included step-by-step instructions in the recipe below. First you make the dough. While it’s rising, make the honey almond topping. While the cake is baking, make the filling. Assemble the cake, let it chill for an hour, then enjoy!

Here’s a big tip! After taking the cake out of the oven, let it cool for a few minutes. Just long enough so you can touch it. Slice the cake lengthwise (see photos below) and then cut the top part of the cake (the part with the honey almond topping) into 9 pieces.

It’s SO much easier to cut while the cake is still warm. If you wait until serving the cake, the almond topping will have hardened and the filling will ooze all over when you try to cut it. 

When you assemble the cake, spread the cream on the in-tact bottom layer and then place the 9 cake pieces on the cream. When you serve it, you shouldn’t have too much trouble cutting through the bottom layer. Just don’t press down too hard on the top layer as you cut. The cream filling will firm up while the cake chills in the fridge, but it can still ooze out the sides.

Here’s another tip! Some vanilla pudding mixes will turn your filling yellow (Aldi pudding, for example). Personally, I like the look of white filling with this cake, so if you do too check that your pudding powder is white before adding it to the heavy whipping cream. 

How to Make Bienenstich Torte (German Bee Sting Cake Recipe)

step-by-step instructions for making german bee sting cake


how to make authentic german bee sting cake

4.75 from 4 votes
German Bienenstich (Bee Sting Cake)

Crunchy, honey-flavored almond topping, creamy filling, and 2 delicious yeast cake layers make this German favorite absolutely wunderbar

Servings: 9 slices
Author: Int'l Desserts Blog
Make the Cake
  • 1 3/4 cup flour
  • 2 Tbsp sugar
  • 2 1/4 tsp yeast (1 packet)
  • pinch of salt
  • 1 egg (at room temperature)
  • 1/4 cup melted butter
  • 1/3 cup milk (at room temperature)
  • a few drops of oil
Make the Topping
  • 1/4 cup butter
  • 1 Tbsp honey
  • 6 Tbsp sugar
  • 1 1/2 Tbsp heavy whipping cream
  • 3/4 cup sliced almonds
  • 2 cups heavy whipping cream
  • 1 packet vanilla pudding mix (3.4 oz)
  1. Mix flour, sugar, yeast, salt, butter, egg, and milk together. Knead dough a few times until it becomes smooth. 

  2. Take dough out of the bowl, add a few drops of oil to the bottom of the bowl (spread it around with your fingers), and then put the dough back in the bowl. Cover with a towel and let it rise for 30 minutes.

  3. While the cake dough is rising, make the topping. Melt butter, honey, and sugar in a saucepan over medium heat. When the butter has melted, add cream and then mix until sugar is dissolved. Remove saucepan from heat and stir in sliced almonds.

  4. Butter an 8×8 baking dish and then place a sheet of parchment paper inside so edges hang over. Roll out dough and then press into pan. Prick dough several times with a fork. Pour almond topping onto dough and spread evenly. Bake for 35 minutes in 350F. The topping will be golden brown when done.

  5. Let the cake cool for a few minutes. When you can touch the topping with your fingers, use a long serrated knife to cut the cake in two layers. Place the top layer on a sheet of parchment and use the same long serrated knife to cut the top layer into 9 pieces. It’s much easier to cut the top layer when it’s still a bit warm. 

  6. Add pudding powder to heavy cream and then whip to stiff peaks. Spread filling on bottom cake layer. Place top layer on the cream filling piece by piece. Chill in the fridge for 1 hour or until the filling is set.

  7. When you're ready to serve the cake, be careful not to not press down too hard on the top layer when cutting the bottom layer because the filling will spill out. Enjoy!  


No time to make German Bee Sting Cake from scratch?

No problem, you can order a mix! All you do is add the butter, water, and heavy whipping cream, and then bake it. Click here to check it out!






Want More Germany?

Disclaimer: The International Desserts Blog is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Thank you for supporting my site and helping me make it the best international desserts and travel resource on the internet! 


  • Reply
    Easy Crustless German Cheesecake - International Desserts Blog
    May 22, 2017 at 10:48 pm

    […] German Bienenstich (Bee Sting Cake) […]

    • Reply
      October 6, 2018 at 12:48 am

      I made this tonight after stumbling across the recipe on Pinterest. Oh. My. Goodness. So good! I will definitely be making this one again – and especially for company since it looks so pretty and much more complicated than it really is. Thank you for the awesome treat!

      • Reply
        October 6, 2018 at 2:57 pm

        I’m so glad you liked it! 🙂 It’s definitely one of my all-time favorites.

    • Reply
      October 11, 2019 at 1:41 pm

      Can you double the recipe?

      • Reply
        October 11, 2019 at 9:36 pm

        If you use a much larger pan it could work. I tried doubling the recipe over the weekend but used a 9×9 square pan and I didn’t like how it turned out (compared to the recipe above in an 8×8 square pan). The ratio of cake to filling to topping was off. Not terribly surprising, since my recipe calls for an 8×8 square pan and a 9×9 is only 25% larger. So if you do double the recipe, use something larger than a 9×9 – I’m thinking a 9×13 could work. You’d probably need to play it by ear and adjust a bit as you go. If you do double it, let me know how it turns out!

  • Reply
    June 1, 2017 at 6:03 pm

    It is so hard to type with all of this drool on the keyboard from looking at this recipe. YUMMY! You make it look so easy I may actually give it a try.

    Thanks for partying with us on #TastyTuesdays

    • Reply
      June 1, 2017 at 6:33 pm

      Hi Audrey! It is SO good!! I have a hard time not devouring the entire cake when I make this. 🙂

  • Reply
    Lisa Kerhin
    June 2, 2017 at 4:14 pm

    Cate, oh my goodness! I seriously am going to try this recipe. You do indeed make it look easy! Thank you for linking up to Happiness is Homemade!

    • Reply
      June 2, 2017 at 5:10 pm

      It’s SO good, Lisa! It’s one of my all-time favorite German desserts. If you make it, let me know how you like it!

  • Reply
    10 Must-Try German Desserts & Sweet Treats - International Desserts Blog
    September 6, 2017 at 1:21 am

    […] cake (oh to be 19 again). I still eat it whenever I’m in Germany but I also make it at home! Click here to get step-by-step directions for making Bienenstich cake in your own […]

  • Reply
    January 15, 2018 at 8:17 pm

    Hi!! I’m trying to make this cake but have a few questions…
    -The ingredients for the cake list milk, but milk isn’t mentioned in the directions. I assume I mix it in with the flour and yeast mixture?
    -There is an egg in the picture for the cake, but an egg isn’t mentioned anywhere else. Does an egg go in the cake dough mixture?

    • Reply
      January 15, 2018 at 8:29 pm

      Ack! Thanks for letting me know – I just updated the recipe. You’re correct, 1 egg and the milk go in the cake dough.

  • Reply
    March 21, 2018 at 7:06 pm

    Hi. I would like to make your recipe this weekend. Can you tell me if you are using instant yeast or active dry? And should any of the wet ingredients be warmed to activate the yeast??? Preparing my husband a traditional German meal and would love to include this recipe. Thanks for your help.

    • Reply
      March 21, 2018 at 8:08 pm

      Hi Sandra! I used the yeast I had sitting in my cupboard, which I think was instant yeast? I mixed it right in with the other ingredients (which I usually let come to room temperature before using). The research I did suggested you can generally use either type of yeast, though if you use active dry yeast you may want to let the dough rise 10-15 minutes longer. The yeast cake doesn’t rise a tremendous amount, though, and after baking it may look “short” but once you add the filling it’s just right. 🙂 Let me know how it turns out!

  • Reply
    Kurt Odenwald
    March 23, 2018 at 2:25 am

    I have to tell you, that Bienenstich is one of my all-time favorites. I first experienced Bienenstich when I was studying in Tübingen. I was a regular in a similar bakery! I made Bienenstich for our church Oktoberfest and it was a tremendous hit. I am going to try your method of making the feeling, which looks much simpler than what I have been doing.

    • Reply
      March 23, 2018 at 10:29 am

      Hi Kurt, I love Tübingen! I spent a month at the Uni there before I moved to Stuttgart. 🙂 The filling in this recipe is simple but SO good. Every time I’ve made this Bienenstich it’s been a big hit. Enjoy!

  • Reply
    April 18, 2018 at 10:25 pm

    Is it ok to make ahead and have in the fridge? My son is making this for a project at school and We are trying to make as much as we can ahead of time so it’s not so much the day of

    • Reply
      April 18, 2018 at 10:31 pm

      You can make the filling a couple days ahead but I wouldn’t bake the cake with the topping earlier than the day before.

  • Reply
    April 20, 2018 at 3:36 am

    Has anyone ever tried making the dough part and the almond part seperately, then waiting for the almond part to harden, then breaking it into smaller pieces and crumbling it on top of the filling? Wonder if it would be easier to eat the cake when trying to get a fork through it? I haven’t ever made this cake, but am considering making it soon.

    • Reply
      April 20, 2018 at 2:13 pm

      I haven’t tried that but it could work if you layer cake, filling, and then topping. That said, if you cut the cake slices while the cake and topping are still warm, it’s not too hard to eat a slice later if you let the cake warm to room temperature. Let me know how it turns out!

  • Reply
    November 17, 2018 at 9:49 pm

    I just tried this recipe and am very happy with how it turned out. It was so simple and yet looks amazing. I got a little worried that the dough didn’t rise much but according to the comments, it’s normal.
    I’m German myself and usually prefer a filling that is more like pudding and less like cream but this still tastes really nice, as it makes it easier to store at room temperature as well.

    • Reply
      November 18, 2018 at 1:32 pm

      I’m so glad you liked the Bienenstich cake recipe! I imagine you could make the filling more pudding-like by replacing some of the heavy whipping cream with milk or adding more pudding powder to the heavy cream? The consistency might change, though. Would be a fun experiment. 🙂

  • Reply
    Genevieve McAuliffe
    December 11, 2018 at 7:43 am

    I so much want to make this recipe but am disappointed that metric measurements aren’t included. Cup measurements vary from country to country and being in Australia, I’m not confident it would work with the recipe. 😞

    • Reply
      December 12, 2018 at 11:56 am

      Upgrading my recipe plug-in to include metric is top on my 2019 to-do list! It costs quite a bit extra each year to upgrade but I’m hoping to do it early in the new year. 🙂

  • Reply
    December 22, 2018 at 2:46 pm

    One of the filling ingredients is just listed as “cream”. What kind of cream? Thank you for the recipe!

    • Reply
      December 22, 2018 at 5:01 pm

      Heavy whipping cream 🙂 (Thanks for letting me know that wasn’t clear – I just updated the recipe.)

  • Reply
    Tracey Meyer
    January 13, 2019 at 2:57 am

    The pudding- instant or cook and serve?

    • Reply
      January 14, 2019 at 4:19 pm

      I use instant!

  • Reply
    February 13, 2019 at 4:58 pm

    Hi, the cake looks absolutely delicious and I cant wait to make it! I was just wondering if you dont need to do anything with the filling and just mix the pudding powder and the heavy cream without cooking it. Thank you 🙂

    • Reply
      February 13, 2019 at 7:21 pm

      No cooking needed! Add the pudding powder to the heavy cream and then beat to stiff peaks. 🙂 Enjoy the cake!

  • Reply
    August 25, 2019 at 9:44 pm

    I love it! It took me back to my Omas house! I have a small kitchen and no regular oven, so I use my bread machine to do the work for mixing dough and rising, and I used a toaster oven to bake in, so glad recipe is for 8” square, instead of sheet pan, like Omas. It worked wonderfully! I will be making this again! Thank you thank you thank you!

    • Reply
      August 25, 2019 at 9:51 pm

      I’m so glad you like it! Great to hear that the bread machine + toaster oven combo worked, great idea!

  • Reply
    September 19, 2019 at 4:25 pm

    We are honey bee farmers and would like to try it with only honey for the almond glaze. Actually trying it now. Hope it turns out just as good!

    • Reply
      September 20, 2019 at 11:32 am

      I’m sure it’ll still taste great, just less crunchy without the almonds. I’d love to hear how it turns out (and what kind of honey you make and used on your cake)!

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.