Authentic Bienenstich Kuchen (German Bee Sting Cake Recipe)

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If you love honey and almonds, you’ll swoon over German Bee Sting Cake (Bienenstich).

This traditional German treat has two layers of yeast cake, a vanilla cream filling, and a crunchy gooey honey almond topping.

This easy authentic German dessert that will fly off your cake plate!

German Bee Sting cake

So a while back I said that Rote Grüetze is my favorite German dessert…but that’s because I wasn’t thinking about Bienenstich Kuchen!

German Bee Sting Cake is one of the best desserts in Germany.

That’s saying something, because Germany is overflowing with amazing desserts and sweets!

Fortunately, you don’t need to go to a German bakery to try Bee Sting Cake because you can easily make it at home. This is one of those German desserts that looks complicated and impressive but is actually very easy to prepare.

Everyone who tries this German Bee Sting Cake LOVES it. Whenever I make it, it disappears quickly. You’re going to LOVE it!

Bee Sting cake

When I lived in Stuttgart, I walked by a little corner bakery ever day on my way to the university. More often than not, I couldn’t resist stopping for a slice of Bienenstich Kuchen. 

Funny story: last summer when I was back in Stuttgart, the hotel I booked ended up being almost right next door to that bakery!

I didn’t plan it that way and only realized it as I walked past the bakery and thought, hey, this looks familiar… and then realized where I was.

I popped into the bakery but unfortunately, no Bienenstich that day. Fortunately, I had a slice elsewhere in Stuttgart(see below).

What is Bee Sting Cake?

Bienenstich Kuchen – or Bee Sting Cake – is a traditional German dessert comprised of two thin 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.

When I was in Stuttgart last summer I ordered a slice of Bienenstich for Kaffee und Kuchen (coffee and cake) one afternoon after a hike, and here’s what it looked like:

a slice of German bee sting cake on a white plate with fork

My version is a little different (there are several ways to make this delicious German cake).

First, I make mine in an 8×8 inch (20×20 cm) square baking pan (I love this one), rather than in a round pan, because I find it SO much easier to cut into slices (be sure to see my tips for cutting this cake below).

Another reason is because back when I lived in Stuttgart, I almost always got Bee Sting Cake from that local bakery I mentioned, and they always made it as a tray cake.

So using a square baking pan makes me think of Stuttgart. That said, you can absolutely make this cake using an 8 inch round springform pan or a cake ring, if you prefer.

The other difference is the amount of filling I use.

The cream filling in the Bienenstich I had last summer (see photo above) was very light in flavor and texture.

The bakery version I remember and loved from Stuttgart had a smaller amount of denser vanilla flavored filling, and that’s my preferred version.

Bee Sting cake

A while back I experimented with adding twice as much filling, and while it looked great in photos, it was waaaay too sweet with the honey topping.

I highly recommend the cake/filling/topping ratio in this recipe.

Don’t be scared off by all of the steps in this recipe!

I’ve included step-by-step instructions in the recipe below. It’s really quite easy to make.

First you make the dough, then the honey almond topping.

While the cake is baking, prepare the filling. After the cake has cooled a bit, assemble the cake, let it chill for an hour, and then enjoy!

Here’s a big tip! After taking the cake out of the oven, let it cool in the cake pan for a few minutes and then on a wire rack for 10-20 minutes.

Just long enough so you can comfortably touch the cake.

Then slice the cake lengthwise into two layers, transfer the top layer (the part with the honey almond topping) to a cutting board, and cut that layer into 9 pieces.

sliced Bee Sting cake

Why? Because this cake is SO much easier to cut while it’s still warm.

If you wait to cut it until serving the cake, the almond topping will have hardened and the filling will ooze all over when you try to cut it. This beautiful cake will just end up a sloppy mess, so definitely cut it while it’s still warm!

When you assemble the cake, spread the cream on the in-tact bottom layer and then place the 9 cake pieces on the cream.

That way, you shouldn’t have too much trouble cutting through the bottom layer when you serve it. Just don’t press down too hard on the top pieces 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.

I recommend making this cake at home from scratch but if you don’t have time or just don’t want to make it from scratch, you can order a Bee Sting Cake mix.

All you do is add the butter, water, and heavy whipping cream, and then bake it. Click here to check it out!

My third tip: enjoy this cake the day you make it.

It will keep for a couple days in the fridge and it will taste ok but it’s MUCH better eaten the day you bake it.

? Recipe Variations, Notes & Tips

There are a few variations you can make to customize this cake more to your tastes:

  • Honey. Add more honey to the topping if you prefer a stronger honey flavor.
  • Vanilla. Use vanilla sugar or vanilla extract (see my note in the recipe about amounts to use). You could also use a vanilla bean pod if you want more vanilla flavor.
  • Whipped cream. Whipped cream only. Leave the vanilla pudding powder out of the filling for a straight whipped cream filling (you’ll want to stabilize the whipped cream if you do this).
  • Almonds. Use slivered almonds instead of sliced.
  • Taller cake. Use this yeast cake recipe if you want a taller cake (personally, I prefer the cake/filling/topping ratio in this recipe).
Bee Sting cake

What You Need to Make Bee Sting Cake


  • flour
  • sugar
  • yeast (I use fast-rising)
  • salt
  • butter
  • milk
  • vanilla sugar or extract (here’s my vanilla sugar tutorial)
  • egg
  • honey
  • heavy cream
  • sliced almonds (I prefer using sliced but you can use slivered)
  • vanilla instant pudding mix

Kitchen Tools:

  • large mixing bowl
  • wooden spoon
  • medium saucepan
  • spatula
  • 8×8 baking pan (20x20cm)
  • parchment paper
  • long serrated knife
  • cutting board
  • wire cooling rack
  • palette knife
  • scale or measuring cups/spoons
  • fork
  • cake plate

How to Make Authentic Bienenstich Kuchen (Traditional German Bee Sting Cake Recipe)

The first step is to make the sweet yeast dough. Mix the dry ingredients together – flour, sugar, yeast, and salt in a large mixing bowl.

Then add the melted butter, egg, and milk to the flour mixture.

Stir until dough forms a ball. If the dough is sticky, add a few sprinkles of flour until it no longer sticks to your hands.

The dough should be soft but not sticky.

Knead the dough in the bowl 5-7 times or until the dough looks and feels smooth.

Cover the bowl with a towel and let the it rest in warm place for 30 minutes (the dough won’t rise a whole lot).

Enjoy a cup of coffee, tea, wine, whatever for 15 or so minutes then pre-heat the oven to 350F/176C.

While the oven is heating and the dough is resting, you can prepare the crunchy almond topping ingredients.

Melt butter in a saucepan over medium low heat.

Then add the honey, sugar and salt (add the vanilla sugar here if using – see my note in the recipe for how much to use).

Stir until sugar has dissolved.

Remove the saucepan from the heat, add the sliced almonds (and vanilla extract, if you’re using that instead of the vanilla sugar) and stir until well combined.

If you’re not ready to pour the topping on your cake, just keep it warm on the stove for a few minutes (I use the “warm” setting/burner on my stove).

Place a piece of parchment paper in your 8x8in (20x20cm) baking pan so the edges hang over the sides (sometimes I rub a little butter or add cooking spray to the bottom to help the parchment stick to the pan).

Press the dough into the pan and use a fork to prick the dough several times (that will prevent the cake from puffing up too much while baking).

Pour the hot almond topping onto the dough and spread evenly.

Bake at 350F/176C for about 30 minutes or until the topping is a nice golden brown.

I always check my cake at 25 minutes and then continue baking for 5-7 minutes longer.

Keep an eye on it because the almond topping can over-bake and turn dark brown quickly.

While the cake is baking, prepare the cream filling.

Pour the heavy cream, pudding powder, and vanilla sugar (or vanilla extract) into the bowl of a stand mixer (or use a hand mixer) and first beat to soft peaks.

Taste the cream and, if desired, add more pudding powder or vanilla sugar (or extract) to taste.

Then beat to stiff peaks. Store the cream in the fridge until you’re ready to use it.

When the cake is finished baking, take it out of the oven and let it cool for a few minutes in the cake pan.

Be careful – the topping is hot! Carefully pull the cake out of the pan using the parchment that’s hanging over the sides.

Let the cake cool on a wire rack for 10-20 minutes.

When you can comfortably touch the cake with your fingers, use a long serrated knife to cut the cake into 2 slices lengthwise (see middle photo above).

Carefully transfer the top slice (with the almond topping) to a cutting board and then carefully cut into 9 slices. Separate the slices a bit to let them cool.

Add any topping that came off during the slicing back to the top of the cake.

Don’t wait too long to cut these cake slices!

It’s SO much easier to cut the top layer at this stage, rather than waiting until the cake is assembled and has chilled in the fridge.

This way, when you serve the cake, all you have to do is cut through the cream and the bottom layer of the cake.

If you wait to cut the entire cake, the almond topping will be very difficult to slice and the filling will ooze out the sides and create a mess.

Next, place bottom layer cut side up on a (cake) plate.

Once the cake is cool to the touch, spread the filling evenly over the bottom layer.

Then, carefully place each of the 9 top slices on the cream.

Finally, cover or wrap the cake in plastic wrap and chill the cake in the fridge for about an hour.

When serving the cake, be careful not to press down too hard on the top layer of the cake when you go to slice through the bottom layer.

The cream layer will firm up in the fridge but it can still ooze out the sides if you press down too hard.

Enjoy this delicious taste of Germany!

Bee Sting cake

How to Make German Bee Sting Cake

Yield: 9 slices

German Bienenstich (Bee Sting Cake)

German Bienenstich (Bee Sting Cake)

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

Prep Time 45 minutes
Bake Time 30 minutes
Chill Time 1 hour
Total Time 2 hours 15 minutes



  • 1 1/2 - 1 3/4 cup [210-230g] flour (all purpose, see note below)
  • 2 TBSP [30g] sugar
  • 2 tsp [1/4 oz / 7g] yeast (fast rising)
  • pinch of salt
  • 1 egg
  • 1/4 cup [57g] butter (melted)
  • 1/3 cup [75ml] milk


  • 1/2 cup [113g] butter
  • 1 TBSP honey
  • 5-6 TBSP sugar (see note below)
  • 1 1/2 TBSP heavy whipping cream
  • 1 TBSP vanilla sugar or 1 tsp vanilla extract (see note below)
  • 3/4 cup [80g] sliced almonds


  • 2 cups [400ml] heavy whipping cream
  • 3 Tbsp vanilla pudding powder
  • 1 tsp vanilla sugar or 1 tsp vanilla extract


  1. Mix flour, sugar, yeast, and salt together in a medium sized mixing bowl. Add melted butter, egg, and milk. Mix with a wooden spoon until a soft dough forms into a ball. If the dough is sticky, add a little more flour until it no longer sticks to your fingers.
  2. Knead dough 5-7 times in the bowl until it looks and feels smooth. 
  3. Cover dough with a towel and let it rest for 30 minutes.
  4. Pre-heat oven to 350F/176C.
  5. To make the honey almond topping, melt butter, honey, sugar, and vanilla sugar in a saucepan over medium low heat. Once the butter has melted, add the cream and then mix until the sugar is dissolved. 
  6. Remove saucepan from heat and stir in sliced almonds (and vanilla extract if you're using this instead of vanilla sugar). Keep the topping warm until you're ready to use it.
  7. Place a sheet of parchment paper in an 8x8 inch (20x20 cm) baking pan so the edges hang over the sides. Press dough into the pan and then prick dough several times with a fork.
  8. Pour the topping onto the dough and spread evenly. Bake for about 30 minutes (check at 25 minutes and then bake 5-7 minutes longer as needed). The topping will be golden brown when done.
  9. Let the cake cool in the cake pan for a few minutes. Grab the sides of the parchment paper and transfer the cake to a wire rack. Let the cake cool for 10-20 minutes.
  10. When you can comfortably touch the cake with your fingers, use a long serrated knife to cut the cake lengthwise in two thin layers (see photos above).
  11. Transfer the top layer to a cutting board and use the same serrated knife to cut the top layer (the one with the topping) into 9 pieces. It’s MUCH easier to cut this top layer when the cake is still a warm rather than waiting to cut it when you're ready to serve it (if you wait until after the cake has chilled, you're likely to squish the filling out the sides when you cut it). Let the bottom and top layer pieces cool.
  12. While the cake cools, prepare the filling. Pour the heavy cream into a medium sized mixing bowl. Add the pudding powder and vanilla sugar (or extract) and first beat to soft peaks. Taste the filling and, if desired, add more pudding powder or vanilla.
  13. Place the bottom cake layer on a plate. Spread the filling on the bottom cake layer using a palette knife. Then carefully place the 9 top layer pieces on the cream filling, piece by piece. Cover or wrap cake in plastic wrap and chill in the fridge for 1 hour or until the filling is set.
  14. When you're ready to serve the cake, let it warm up for a few minutes before slicing and serving. Be careful not to not press down too hard on the top layer when cutting the bottom layer because the filling will spill out.
  15. This cake is best eaten the day you make it.


1. If using measuring cups to measure the flour, start with 1 ½ cups and add the other ¼ cup as needed. When using measuring cups, the amount of flour scooped into the cup can vary quite a bit. So start with the smaller amount and add more as needed. Likewise, if using metric to measure flour, you might need to add a little more if the cake is initially sticky.

2. I like to add 1 Tbsp of homemade vanilla sugar to the topping. If you do this, only add 5 additional Tbsp of sugar. If you prefer to use vanilla extract instead of vanilla sugar, use 6 Tbsp sugar and 1 tsp extract.

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!

Bee Sting Cake Ice Cream

If you like the flavor of Bee Sting Cake, you’ll love the Bee Sting Cake Ice Cream recipe below!

It’s super easy to make and the only equipment you need is a jar and a spoon.

It’s especially good when you want a portion-controlled treat or when you’re craving Bee Sting Cake but don’t want to make an entire cake. Enjoy!

a jar of Bee sting cake ice cream with almond topping
Yield: 1-2 servings

Bee Sting Cake Ice Cream

Bee Sting Cake Ice Cream

The flavor of German Bee Sting Cake in an easy no churn ice cream recipe!

Prep Time 5 minutes
Freeze Time 2 hours 1 second
Total Time 2 hours 5 minutes 1 second


  • 1/2 cup [120 ml] heavy cream
  • 1 TBSP honey
  • 1 TBSP vanilla pudding powder
  • 1 TBSP sliced almonds
  • 1/2 tsp vanilla
  • pinch of salt


  1. Pour all ingredients into a small jar that has a lid. (I typically use an 8oz jam jar.)
  2. Stir to combine all of the ingredients.
  3. Add the lid and then shake the jar several times until the cream has thickened. (I usually shake it 20-25 times.)
  4. Place jar in freezer for 1-2 hours.
  5. When you're ready to eat the ice cream, take the jar out of the freezer and let it warm up for a few minutes.
  6. Top with additional honey and almonds (optional).


Click here for my Bee Sting Cake recipe.

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    1. 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!

      1. 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!

      1. I haven’t tried it (never have enough left over to freeze!) so I can’t say for sure it would turn out ok. It might…but freezing it could change the texture. If you can, try freezing just a slice to test it out. And then let me know if it worked ok! 🙂

  1. 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

  2. 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!

    1. 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!

  3. 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?

  4. 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.

    1. 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!

  5. 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.

    1. 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!

  6. 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

    1. If I make this recipe ahead of time (the night before, we’ll be eating it for brunch), should I go ahead and assemble it? Or refrigerate the filling and the cake separately, and put it all together in the morning? Wondering if it will get soggy overnight, or if it would actually help stick it together better.

  7. 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.

    1. 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!

  8. 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.

    1. 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. 🙂

  9. 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. ?

    1. 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. 🙂

  10. 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 🙂

  11. 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!

  12. 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!

    1. 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)!

  13. We are having an Octoberfest gathering with my family and I am charged with bringing dessert. I really want to make this bee sting cake as it looks so delicious and so authentically German. But I do have a question about the kneading of the dough. You say in the instructions to “Knead dough a few times until it becomes smooth” So, are we working it just enough to bring it together as a dough or do we need to work it (knead it) like we would bread dough until stretchy and elastic? If you could clarify this point for me I would so appreciate it. Thanks! 🙂

    1. Hi Ella! I knead it until the dough looks and feels smooth, so maybe 3-6 times. It’s a little more than just enough to bring it to a dough but definitely not as much as if you were making bread. The dough starts to look and feel smooth pretty quickly, and whenever I’ve made it, it’s a noticeable change. I wouldn’t knead it more than 5-6 times. Hope that helps and that you enjoy this delicious cake!

  14. Ok this may sound like a silly question….do you dissolve the yeast before putting it in the other ingredients? It didn’t specify and I just wanted to make sure I did the right thing lol. Thanks in advance! Can’t wait to try this!

  15. Hi Ella, I noticed in the recipe for the topping and the filling some ingredients are mentioned twice. Can you clarify this. Thanks

    1. Thank you for letting me know! I’ve been updating recipes using my new recipe plug-in and it seems that something went wrong. Hopefully it all looks ok now!

  16. I make this every year for my boyfriend’s birthday cake and this was the first year using this recipe, and this is also the year it came out the best! It was delicious and easy to follow! Will be writing it down in the recipe book for next year!

  17. I made the bienenstich today and the filling idoes not taste like the authentic self made one I grew up with
    This one the whipping cream is to heavy in it , you can’t hardly taste the vanilla

    1. There are several different ways to make Bienenstich! This recipe is my personal favorite, as it’s similar to what I ate in Germany, but you might prefer to add more vanilla (or maybe fresh vanilla bean) or make a different filling. Was the filling you remember more of a pudding type filling or custard?

  18. I made this for my beloved’s birthday. He was annoyed when I told him about it because he “doesn’t like cake” but I didn’t let his skepticism stop me. I am not a baker and don’t know how to use yeast, but I followed the recipe exactly and it turned out A-mazing! He loved it! Thanks for the well written instructions!

  19. You say authentic, but authentic doesn’t use vanilla pudding mix. You just stabilize the whip cream – you can use whip it for that, or make your own with cornstarch and milk.

  20. The topping and filling is great I added a little more vanilla to the filing. I wish I would of made it with a different cake recipe maybe next time. The actual cake was ok but becomes very dense especially when refrigerating. I would use a Spongier type of cake next time

  21. In your recipe you say ¼ cup melted butter then in parentheses say 110g. ¼cup butter does not come close to that. So what os the correct amount?

    1. It should be 1/4 cup (57g) in the cake and 1/2 cup (112g) in the topping. Thanks for letting me know about that, I just fixed it in the recipe!

      Also – if you’re using metric to make this cake you might need to add a little more flour than the metric amount indicates. If the dough is sticky after, sprinkle a little more on until it forms a dough that doesn’t stick to your fingers.

  22. When I first saw this recipe on Pinterest, it lists double cream as an ingredient. But on your actual blog recipe, it lists heavy cream. The bienestich I remember had a very heavy cream between the layers like I’ve never seen since. Is there any real difference between the two? Any preference? Thanks

    1. I always use heavy cream because that’s what I can get in the US, and it works great in Bienenstich.

      I’ve always seen double cream in the UK. I believe it has a higher fat content but is very similar to heavy cream.

      Did you see double cream listed in my recipe on Pinterest? I’m asking b/c I never know what Pinterest chooses to display. 🙂 Pinterest has listed things like “52 Tablespoons of milk” in recipes rather than the actual measurement listed in the recipe on the IDB. You can’t totally trust the recipe that Pinterest displays, unfortunately!

  23. Made it. Absolutely FANTASTIC. Thank you so much. One note: At least in my country, the (instant) vanilla pudding commonly available is disgusting, so it simply destroys this wonderful, heavenly cake. I highly recommend using home made vanilla pudding for this recipe (and in general).

  24. I used this recipe for my Mom’s Celebration of Life. Everyone went back for seconds and thought it was fabulous! So pleased with the way it all came together following the direction provided. This was my first attempt at baking Bienenstich and I am exceptionally pleased with the results! I will do this again!

  25. Our church is having a Reformation Day celebration on the 31st and I’m planning to bring this for dessert! Do you think doubling the recipe and using a 9X13 dish work? Everyone is supposed to bring a dessert that has at least 10 servings so that there is enough dessert for everyone, so I’m hoping I can double it that way.

    1. It could work…I just looked at some cake pan conversions and according to that, a 9×13 can hold almost 2x amount of cake batter of an 8×8. So the yeast cake in this recipe could come out a bit thicker, which should be fine because it’s not a thick cake to begin with. I once tried doubling the recipe but didn’t use a big enough pan and the filling to cake ratio was way off (too much filling, too much topping) and it came out way too sweet. But I think a 9×13 would work better, and just watch that you don’t put too much topping on the cake or use too much filling (you should be able to eye it). And if you do get too much on, cut smaller slices! 🙂 If you want to be really safe, make the cake ahead of time – maybe even with the topping – and see how it turns out. Or make one 8×8 cake and cut smaller pieces…it’s a rich cake so the pieces can be on the small size. If you do make it in the 9×13 pan, let me know how it turns out!

    2. @Cate, International Desserts Blog,
      Thank you! I am going to do a test run on my family this week first. 😀 We have a large family so I’m pretty sure it’ll get eaten and I’m definitely sure nobody will mind being my taste tester. 🙂 I’ll let you know how it turns out!

  26. My cake didn’t rise enough to slice in half. I tried the box mix first and it seemed too hard, not cake-like. I used it on the bottom, added cream filling and used your cake for the top layer. I gave it to my son-in-law’s family for their Christmas Eve dinner. They loved the layer I made from your recipe. His grandfather is from Germany and said it was “pretty damn close” to the way he remembered it! I did have to substitute cheesecake pudding mix because I didn’t have vanilla on hand. I tasted it and it was pretty good. Didn’t get any cake because it was all gone! I guess this may become a new tradition.

    1. I’m so glad you and your family liked the cake! The cake doesn’t rise very much so it’s a “thin” cake with even thinner layers after you slice it. If you want thicker layers you could use a smaller cake pan or double the recipe (and probably the bake time) or double the recipe and make 2 separate layers but only add the topping to 1 layer. One caution, though…this cake can get very sweet/rich/heavy, so test out thicker layers in advance of serving it to others so you have a chance to adjust the amount of topping and filling as needed. Since you didn’t get any the first time, you’ll have to make it again! 🙂

  27. I love your recipes, however, it literally took 5 minutes for your blog to load…..I have never seen so many ads in my life. Sadly, it makes it impossible to read your content.

    1. I appreciate you letting me know! I’ll look into it to see what’s going on – the site should load quickly so something is up. I haven’t changed ad settings so I’ll look into that, too. You can also print out the recipe in the recipe card if that helps!

  28. Hi
    I live in England and desperately want to make the bee sting cake. I eould like to know what I could use for the vanilla pudding mix? Thanks, Christine.

  29. There are lots of food blogger like this But the best food recipe “Bee Sting Cake Ice Cream” is yours. Thanks for giving me this wonderful blog. I will try to make it like you.

  30. I want to make this recipe but I just want to ask, is pudding powder the same as custard powder?
    I’m from the UK and have not come across pudding powder before.

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