The first time I made this Bee Sting Cake, the kitchen smelled like a honeyed bakery and my neighbors queued at the door asking for a slice.
This version is straightforward, forgiving, and rooted in the classic German Bienenstich idea: a tender honey-sweet base finished with a warm almond-caramel topping.
It’s a recipe that travels well to potlucks, makes excellent afternoon tea fare, and rewards a little patience with a deeply satisfying crunch and chew.
Why You’ll Love This Recipe
- Bright honey flavor without being cloying.
- A tender, moist cake crumb that stays soft for days.
- Crispy, caramelized almond topping for contrast.
- Simple technique with pantry-friendly ingredients.
The cake itself is surprisingly light for how indulgent it tastes. The crumb stays moist thanks to the combination of honey and milk, while the almond-brown sugar topping adds a crackly, buttery finish that balances sweetness with toasted nuttiness. Every bite gives a soft interior with a slightly sticky, caramelized top — the contrast is what makes it feel special.
“Absolutely addictive — the honey scent filled my house and the almond topping stole the show. An instant family favorite.” — 5★ reader review
Key Ingredients
Honey is the star here; choose a clear, mild honey (like clover or orange blossom) for a gentle floral note that won’t overpower the cake. Darker honeys add more depth but can make the cake taste heavier.
Whole milk keeps the crumb tender and helps the batter emulsify; if you substitute lower-fat milk, expect a slightly drier crumb. For an even richer cake, use full-fat milk or a splash of buttermilk.
Sliced almonds provide both flavor and texture atop the cake. Buy fresh, unsalted sliced almonds and toast them lightly in a dry pan before using if you want extra aroma and crunch.
Unsalted butter, melted, adds richness and helps the cake brown. Using unsalted butter lets you control saltiness; if only salted butter is available, omit or reduce any extra salt.
Full ingredient list:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup honey
- 4 large eggs
- 1/2 cup unsalted butter, melted
- 1 cup whole milk
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sliced almonds
- 1/2 cup heavy cream
- 1/4 cup brown sugar
Step-by-Step Instructions
Step 1: Prepare your pan and oven
Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan so the cake releases cleanly after baking. Allowing the pan to be well-prepped prevents the topping from sticking and tearing when you slice.
Pro Tip: Use parchment paper with a small overhang on two sides for foolproof removal and neater slices.
Step 2: Combine the dry ingredients
In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed. This aerates the flour and ensures the leavening is spread through the batter for an even rise.
Pro Tip: Give the flour a quick sift or whisk to remove lumps — you’ll notice a finer, more delicate crumb.
Step 3: Whisk the wet ingredients
In another bowl, whisk the eggs, granulated sugar, honey, and melted butter until smooth and slightly frothy. Slowly add the whole milk while mixing to create a cohesive, pourable batter.
Pro Tip: If your melted butter is hot, let it cool slightly before combining with eggs to prevent scrambling.
Step 4: Bring wet and dry together
Gradually add the dry ingredients to the wet mixture, folding or mixing just until combined. Overworking the batter develops gluten and can make the cake tough, so stop once you no longer see streaks of flour.
Pro Tip: The batter should be smooth with a ribbon-like consistency — that’s when it’s ready.
Step 5: Bake the cake
Pour the batter into the prepared 9×13 pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. Remove the cake from the oven and set it on a cooling rack.
Pro Tip: Rotate the pan halfway through baking if your oven has hot spots; the cake should be a light golden brown on top.
Step 6: Make the almond caramel topping
While the cake bakes or cools slightly, combine the sliced almonds, heavy cream, brown sugar, and a pinch of salt in a saucepan. Cook over medium heat, stirring frequently, until the mixture comes to a boil and thickens slightly. Remove from heat once the mixture is glossy and coats the back of a spoon.
Pro Tip: Watch closely as it boils — it can thicken rapidly and burn if unattended.
Step 7: Finish the cake
Once the cake has cooled enough that it’s warm but not hot, spread the almond mixture evenly over the top. Press the topping gently into the cake so it adheres and forms that classic, crackly layer.
Pro Tip: If you spread the topping while the cake is too warm, it may sink in; if it’s too cool, the topping won’t stick as well. Aim for a warm surface.
Step 8: Cool and serve
Let the cake cool further at room temperature until the topping has set and the flavors have melded. Slice with a sharp knife, wiping between cuts for cleaner pieces, and serve. Enjoy!
Expert Tips for Success
- Use room-temperature eggs for better emulsification. Cold eggs can cause the batter to split and may result in a denser crumb.
- Measure flour by spooning into the cup and leveling with a knife. Scooping directly packs flour and can create a dry, heavy cake.
- Don’t skip the step of cooling the cake slightly before adding the topping. The topping needs a warm but not hot surface to adhere correctly.
- Toast the sliced almonds lightly before combining with the cream and sugar if you want a sharper, more toasted flavor — but watch them carefully to avoid burning.
- If your topping looks too runny after you combine it, simmer a minute longer to concentrate the sugars. It should be syrupy, not watery.
- For clean slices, chill the cake for 30 minutes to set the topping; this firms the caramel and reduces dragging when you cut.
- Use a heavy-bottomed saucepan to make the topping; it yields more even heat and reduces the risk of hotspots that burn sugar.
- If your honey is very thick, warm it slightly so it mixes smoothly into the batter. Cold, crystallized honey will clump and cause uneven sweetness.
Storage & Freezing
Refrigerating: Store leftover Bee Sting Cake in an airtight container in the refrigerator for up to 4–5 days. The topping can soften slightly in the fridge, so bring slices to room temperature before serving for best texture.
Freezing whole cake: Wrap the cooled cake tightly in plastic wrap, then a layer of foil, and freeze for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Freezing slices: For single servings, wrap slices in plastic wrap and store in a freezer-safe container or zip-top bag. Freeze for up to 6 weeks. Thaw in the fridge and warm gently in a low oven (about 300°F/150°C for 10–15 minutes) to revive the crispness of the topping.
Reheating: For a freshly baked texture, reheat individual slices in a 325°F (160°C) oven for 8–12 minutes. Avoid the microwave when possible, as it can make the topping gummy.
Variations & Substitutions
- Nut swap: Replace sliced almonds with hazelnuts or chopped pistachios for a different crunch profile. Toast first to deepen the aroma.
- Citrus-honey: Add a tablespoon of grated lemon or orange zest to the batter for a bright counterpoint to the honey.
- Dairy-free: Substitute full-fat coconut milk for whole milk and use coconut cream in the topping; replace butter with a vegan butter alternative to make it dairy-free.
- Reduced-sugar: Use a bit less granulated sugar (reduce by 1–2 tablespoons) and rely on honey for most of the sweetness; the topping will still caramelize because of the brown sugar.
Frequently Asked Questions
Q: Can I make this Bee Sting Cake in a round pan instead of a 9×13?
A: Yes. Baking time will vary; a 9- or 10-inch round pan will likely need 30–35 minutes. Check for doneness with a toothpick and watch browning around the edges.
Q: Why did my topping sink into the cake?
A: The most common reason is adding the topping while the cake is too hot. The topping melts into the crumb instead of sitting on top. Cool the cake until it’s warm, not hot, before spreading.
Q: Can I make the almond topping ahead of time?
A: You can make the almond-caramel mixture a day ahead and refrigerate it. Rewarm gently on the stovetop to loosen before spreading. If it has thickened, add a tablespoon of cream while warming.
Q: Is this the same as traditional German Bienenstich?
A: This recipe is a simplified take on Bienenstich. Traditional versions often have a yeast-based dough and a custard or cream filling, while this is a quicker honey-sweet cake with a caramel-almond topping.
Q: How do I prevent the cake from becoming too sweet?
A: Use a mild honey and don’t over-sweeten the batter. The brown sugar in the topping provides much of the sweetness visually; balancing with a touch of salt in the topping helps cut sweetness.
Final Thoughts
This Bee Sting Cake is one of those recipes that feels elevated without requiring professional skills. It’s forgiving, full of honeyed warmth, and the almond topping makes it feel celebratory.
If this recipe becomes a staple at your house, please leave a star rating in the recipe card below and pin this post to Pinterest to save it for later.
Conclusion
For more background on the traditional versions and variations of Bee Sting Cake, I find it useful to compare approaches; see this thoughtful write-up on bee sting cake – smitten kitchen for a home-cook perspective. If you want a deeper dive into the authentic German Bienenstich technique and history, check this detailed guide to Authentic Bienenstich Kuchen (German Bee Sting Cake Recipe …).
Bee Sting Cake
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup honey Choose a clear, mild honey for best flavor.
- 4 large eggs Use room temperature for better emulsification.
- 1/2 cup unsalted butter, melted Control saltiness by using unsalted.
- 1 cup whole milk Full-fat or buttermilk is recommended for richness.
- 2 teaspoons baking powder
- 1/2 teaspoon salt
For the Topping
- 1 cup sliced almonds Toast lightly for extra aroma and crunch.
- 1/2 cup heavy cream
- 1/4 cup brown sugar
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a mixing bowl, whisk together all-purpose flour, baking powder, and salt.
- In a separate bowl, whisk eggs, granulated sugar, honey, and melted butter until frothy, and then mix in whole milk.
- Combine the dry ingredients with the wet mixture until just combined.
Baking
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
Making the Topping
- Combine sliced almonds, heavy cream, brown sugar, and a pinch of salt in a saucepan. Cook over medium heat until thickened and glossy.
Finishing Touch
- Spread the almond mixture over the warm cake and gently press it down to adhere.
- Let the cake cool until the topping is set. Slice and serve.
