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German Bee Sting Cake Recipe
Ash Tyrrell

German Bee Sting Cake Recipe

I have to admit, the first time I made German Bee Sting Cake, I was a little intimidated. But as soon as I took that first bite, I was hooked! This cake has the perfect balance of a soft, fluffy base and a crunchy, caramelized topping with almonds.
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Prep Time 25 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • All-purpose flour – 2 1/4 cups Use fresh, sifted flour for a lighter cake
  • Granulated sugar – 1 cup Opt for fine sugar to blend evenly in the dough
  • Unsalted butter – 1/2 cup Softened at room temperature, it creates a tender crumb
  • Whole milk – 1/2 cup Warm milk helps activate the yeast better
  • Active dry yeast – 2 1/4 teaspoons Fresh yeast works too, just adjust the quantity
  • Eggs – 2 large Room temperature eggs help the dough rise better
  • Salt – 1/2 teaspoon Enhances the flavors of the cake
  • Vanilla extract – 1 teaspoon Pure extract gives a richer taste
  • Almonds – 3/4 cup sliced Toasted almonds add a crunchy, nutty topping
  • Honey – 1/2 cup Drizzle generously for that classic “bee sting” sweetness
  • Heavy cream – 1/2 cup Use fresh cream for a smoother, richer topping
  • Brown sugar – 1/4 cup Balances the honey’s sweetness and caramelizes nicely

Method
 

  1. Start by warming your milk slightly and mixing it with yeast and a pinch of sugar. Let it sit for 5-10 minutes until frothy. Then, combine with eggs, butter, sugar, flour, salt, and vanilla. Knead until smooth and elastic.
  2. Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about an hour. It should double in size, which is key for a soft and fluffy cake.
  3. Once risen, press the dough into a greased 9x13-inch pan. Bake at 350°F (175°C) for 20-25 minutes until golden. Keep an eye on it; you want it firm but not overbaked.
  4. While the cake is baking, melt butter in a saucepan. Add brown sugar, cream, and honey, stirring until smooth. Remove from heat and fold in sliced almonds.
  5. Once the cake is out of the oven, pour the warm honey-almond mixture evenly over the cake. Return to the oven for 5-10 minutes to let the topping set and caramelize.
  6. Let the cake cool completely on a rack before cutting. This helps the topping stay in place and makes slicing much easier.

Notes

  • I always toast the almonds slightly before adding—they get extra crunch and flavor.
  • Let the cake cool fully; the topping firms up perfectly if it’s not cut too soon.
  • Use room temperature ingredients; it helps the dough rise beautifully.
  • Don’t skip proofing the yeast—it ensures the cake is light and fluffy.
  • For an extra indulgent touch, I sometimes drizzle a bit more honey right before serving.