I have a hard time resisting a slice of Bienenstich, especially once you get through that crunchy almond topping and into the soft cake and creamy centre. It looks like the sort of cake you’d pick up from a European bakery, but it’s completely doable at home.

Bienenstich cake with its carmelized almond topping, sliced and ready to serve. — Classic caramelized almond honey cake from Germany – Bienenstich (Bee-Sting Cake)

Print Recipe

What you’ll love about this recipe

The topping is the best part: The honey and almonds bake into a crunchy, caramelized layer – and yes, a few pieces will probably fall off when you slice it. Consider those the baker’s treat.
It isn’t overly sweet: The soft cake and light vanilla filling keep everything nicely balanced, even with that lovely honey-almond topping.
You don’t have to do it all at once: Make the cake and filling ahead of time, then put everything together when you’re ready. Always helpful when you’re baking for company.

Searching for something specific?

What is a Bee Sting Cake (Bienenstich)?

Bee Sting Cake, or Bienenstich, is a traditional German dessert made from a soft, lightly sweetened cake that’s split and filled with a creamy custard or whipped filling. What makes it truly distinctive is the topping – a golden layer of almonds coated in a honey-butter glaze that bakes into a delicate, slightly crisp crust.

The combination is precisely what makes it so special: fluffy cake, creamy center, and that sweet, nutty crunch on top.

I know Bienenstich cake is technically a German bake, but it’s also one of those sweet traditions that found a cozy home in many Swiss kitchens – especially in the German-speaking regions. And while I don’t live in Switzerland anymore, baking recipes like this is my way of reconnecting with the flavors and memories that shaped me.

This cake was actually a new one for me – not something I grew up with like Basler Läckerli or Bündner Nusstorte, but a discovery I made while digging deeper into the wide (and often underrated) world of Swiss and German baking. One bite of that soft, golden yeast cake with its caramelized almond topping and creamy vanilla filling, and I was completely hooked.

Author blurb, nice to meet you with image and text.

Ingredients Explained

The full list of ingredients and quantities can be found in the recipe card below – here is an in-depth look at what makes this Bee-Sting cake so delicious.

Active dry yeast: This is what gives Bienenstich its soft, bread-like base. Make sure your milk is warm, not hot, so you don’t damage the yeast.

Butter: Add the softened butter gradually while kneading. The dough may look a little slippery at first, but keep going – it will come together.

Sliced almonds: Use thinly sliced almonds rather than chopped ones. They create that classic, crunchy topping and make the finished cake much easier to slice.

Honey-almond topping: Butter, honey, sugar, and cream are cooked together before the almonds are stirred in. It may seem a little loose at first, but it caramelizes as the cake bakes.

Custard filling: The homemade custard is thickened with egg yolks and cornstarch, then lightened with whipped cream. Let the custard cool completely before folding in the cream, or the filling may become too soft.

More Baking Recipes to Try

Swiss apple cake seen from the top, dusted with powdered sugar and with a slice cut out.

Swiss Apple Cake (Apfelkuchen)

Traditional Swiss Gogelhupf with raisins sliced and ready to be served.

Traditional Swiss Gugelhupf Recipe (With Raisins)

Baked apple marzipan babka in a loaf pan with some cut apples and cinnamon sticks laying beside it.

Apple Babka with Marzipan

Two lemon curd cookies stacked with one missing a bite showing the gooey lemon curd and soft butter cookie texture.

FROM MY SWISS KITCHEN

Join me at the kitchen table.

Swiss-inspired recipes, cozy baking, and seasonal stories delivered each week.

JOIN THE NEWSLETTER ->

Seasonal recipes, Swiss stories, and no spam.

Equipment you’ll need for this recipe:

Step-by-Step Instructions

German Almond Honey cake with its golden almond topping on a fancy cake place with small blue flowers.

How to make this German Almond Honey Cake (Bienenstich):

1. Make the Dough

Combine warm milk, yeast, and sugar. Let sit 5–10 minutes until foamy.
In a mixing bowl, whisk eggs, flour, and salt. Add the yeast mixture.
Mix into a shaggy dough.
Knead in softened butter one tablespoon at a time until dough is soft, smooth, and elastic (8–10 minutes by hand, ~5 minutes in a stand mixer).
Cover and rise 1–1.5 hours, or until doubled.

Bee sting cake dough pressing into a spring form pan for the second rise.

2. Prepare the Pan

Line and butter a 9-inch (23 cm) springform pan or cake ring.

3. Shape & Second Rise

Press risen dough evenly into the pan.
Cover and rise 30–40 minutes.

4. Make the Almond Honey Cake Topping

In a saucepan, melt butter, honey, sugar, and cream.
Simmer 2 minutes.
Stir in almonds and salt.
Cool slightly, then spoon gently over the risen dough.

5. Bake the Cake

Bake at 350°F (175°C) for 25–28 minutes, until golden and bubbling.
Cool completely.

A white mixing bowll with honey custard and whipped cream ready to make the filling for the German Bee-Sting Cake

6. Make the Filling

Whisk milk, sugar, egg yolks, cornstarch, honey, and vanilla in a saucepan.
Cook over medium heat, stirring constantly, until thick and pudding-like.
Remove from heat; add almond extract if using.
Press plastic wrap directly onto the custard. Chill completely.
Fold in whipped cream to make a light mousse.

Bottom layer of Bienenstich cake topped with piped dollops of honey custard cream.

7. Assemble

Use a serrated knife to slice the Bienenstich cake horizontally.
Spread or pipe the cream onto the bottom layer.

Kitchen tip: cut the top layer into slices before placing back on – this makes serving MUCH easier.

Place almond-topped lid back on and refrigerate until ready to serve.

Variations & Substitutions

No yeast version – You can make this as a simple batter-style cake instead of a yeast dough for a quicker approach.
Different fillings – Try whipped cream only, pastry cream, or even a mascarpone-based filling for a twist.
Nut variations – Almonds are classic, but hazelnuts can work beautifully if you want a slightly deeper flavor.
Flavor additions – A touch of vanilla, citrus zest, or even a hint of almond extract can add another layer without overpowering the cake.

Bienenstich Cake (Almond Honey Cake)

No ratings yet

This cake brings together the soft, buttery richness of brioche with a sweet honey-almond crunch and a light, creamy vanilla filling that melts in every bite.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 25

Rise Time 2

Servings: Servings

Course: Dessert, Holiday Baking

Equipment

Ingredients

For the Dough

2 ¼ tsp active dry yeast
¼ cup warm milk ( 60 ml )
2 tbsp granulated sugar ( 25 g )
2 large eggs room temperature
2 ¼ –2 ½ cups all-purpose flour ( 280 g )
¼ tsp salt
6 tbsp unsalted butter ( 85 g) softened

For the Honey-Almond Topping

6 tbsp unsalted butter ( 85 g)
⅓ cup honey ( 80 ml)
¼ cup granulated sugar ( 50 g )
2 tbsp heavy cream ( 30 ml )
1 ½ cups sliced almonds ( 130 g )
pinch of salt

For the Filling

1 ¼ cups whole milk ( 300 ml )
¼ cup granulated sugar ( 50 g )
4 egg yolks
2 ½ tbsp cornstarch
1 tsp vanilla bean paste
¼ cup honey (60 ml)
¼ tsp almond extract optional
½ cup heavy cream (120 ml) whipped (120 ml)

Method

Mix warm milk, yeast, and sugar; let sit 5–10 minutes until foamy.
In a bowl, combine eggs, flour, and salt. Add yeast mixture and mix into a shaggy dough.
Knead in the softened butter a tablespoon at a time until dough is smooth and elastic.
Cover and rise 1–1.5 hours, until doubled.
Line and butter a 9-inch springform pan.
Press dough evenly into the pan. Cover and rise 30–40 minutes.
Make the topping: simmer butter, honey, sugar, and cream for 2 minutes. Stir in almonds and salt. Cool slightly.
Spoon topping over dough and bake at 350°F (175°C) for 25–28 minutes. Cool completely.
Make the filling: cook milk, sugar, yolks, cornstarch, honey, and vanilla until thickened. Cool completely.
Fold whipped cream into the cooled custard.
Slice cake horizontally. Spread filling over the bottom half.
Place almond-covered top back on (slice first for clean servings). Refrigerate until ready to serve.

Notes

Add butter gradually while kneading for the softest dough.
Let the custard cool fully or your filling will turn runny.
Cake slices cleaner if chilled 2–3 hours before serving.
Cutting the top layer into wedges before assembly prevents squished filling.
Filling should be mousse-like: soft but holding its shape.

Disclaimer: I am not a certified nutritionist. Nutrition facts are calculated using an automated database of common ingredients and are intended as an estimate only. Variations can occur depending on product brands, measuring methods, and ingredient swaps.

Did you make this recipe?

I'd love to know how it turned out!

Bienenstich cake pinterest pin with an image of the sliced cake and title.

Chef’s Tip to Making the Perfect Bienenstich

The dough should feel soft and slightly tacky but not sticky.
Add butter gradually – it’s key for that brioche-like texture.
Let the almond topping cool 5 minutes to thicken before spreading.
Your custard must be fully cooled before folding in whipped cream.
The filling should be mousse-like: soft, thick, cloudy, not runny.
For ultra-clean slices, chill the assembled cake for 2–3 hours before serving.
Cut the top layer into wedges first so it doesn’t squish the filling when slicing.

Storage & Make-Ahead

Store your Bienenstich cake covered in the refrigerator up to 3 days.
The filling will soften slightly on day 2–3 but is still delicious.
This Almond Honey Cake is not ideal for freezing once assembled due to the custard.
Make Ahead: Bake the cake and prepare the custard one day ahead; assemble before serving.

Frequently Asked Questions

Tradition says a baker was stung by a bee attracted to the honey topping – but the real reason is the honey-almond caramel.

Bee sting cake, or Bienenstich, is made from a soft yeast-based or sponge-style cake topped with a caramelized almond honey layer and filled with a light custard or cream filling.

Let it cool slightly so it thickens before spreading.

Yes! You can bake the cake and make the filling a day ahead. Store the cake wrapped at room temperature, and keep the filling chilled. Assemble just before serving for the best texture.

It definitely helps – especially with enriched doughs like this one – but you can knead it by hand. Just give it a solid 10–15 minutes of love until it’s soft and elastic.

Absolutely. It’s optional and can be replaced with a splash of vanilla extract or left out entirely if you prefer.

A floral, mildly flavored honey (like clover, alpine, or wildflower) lets the almonds shine without overpowering the cake.

You can freeze the cake layers (without filling or topping) for up to 1 month. Wrap tightly and thaw before assembling. Once assembled, it’s best enjoyed fresh.

Check your yeast – it should foam when activated in warm milk with sugar. If your dough stays shaggy and doesn’t rise after 1–2 hours, your yeast may have expired or the dough may be too cool.

Traditionally, Bienenstich includes a custard-based cream filling, but some variations use whipped cream or a combination of both.

It has a soft, slightly sweet cake base, a crunchy caramelized almond topping, and a creamy filling – balancing texture and flavor beautifully.

Watch the Video

This Bienenstich cake recipe brings café-style German baking right into your kitchen – soft, golden, honeyed, and filled with the lightest vanilla cream. If you try it, I hope it becomes one of your family’s favorites too.

For more cozy European bakes, recipe inspiration, and behind-the-scenes kitchen stories, join my newsletter – the heart of Poetic Road. Sign up below and never miss a new recipe.

Hungry for More Swiss Recipes?

If you’re curious about Swiss food beyond fondue and chocolate, you’re in the right place.

Subscribe to my newsletter and I’ll send you seasonal recipes, Swiss kitchen favorites, and the occasional family story straight from my Swiss-Canadian kitchen.

Bee Sting Cake (Bienenstich) – Almond Honey Cake with Cream Filling