German Bee Sting Cake Is Causing Quite A Buzz – This Recipe Is Worth Wearing Your Lederhosen
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, german bee sting cake, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
This cake is the bee’s knees.
Wow. Just, wow! The other day I had the pleasure of having tea and cake with my elderly neighbor, Helen. Now, Miss Helen is a German immigrant and she is one of the sweetest ladies I know. The cake that Helen served me was absolutely delicious and unlike anything I’d ever tried before. I asked Helen what it was called and she said, “German Bee Sting Cake.” I was a little taken aback because usually, we associate bee stings with pain and the only painful thing about this cake was how good it was.
Helen went on to explain that there was a generous portion of honey in the cake. I think that’s why it tasted so uniquely different than other cakes that I have had in the past. Needless to say, I had another slice, found the recipe online, and am now sharing it with all of you.
In fact, I think I’ll request this cake for my next birthday. Even if nobody volunteers to make it for me I’ll just go ahead and make it for myself. It’ll totally be worth the trouble. This cake is superior to all other cakes…even chocolate! Enjoy!
Recipe and photo courtesy of Mr. Food.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Serve this cake with a scoop of ice cream. Yum!
63 Comments
I can’t do a download….is there some other way to get the recipe? Thanks
Ingredients
1 stick plus 6 tablespoons Land O Lakes butter, softened, divided
3/4 cup Mountain Ridge honey, divided
2 teaspoons Mccormick vanilla extract, divided
1/2 cup sliced Fisher almonds
1/4 cup Domino sugar
2 Eggland’s Best eggs
1 3/4 cups plus 1 tablespoon Gold Medal all-purpose flour
1 tablespoon Clabber Girl baking powder
1/2 teaspoon Morton salt
1/2 cup TruMoo milk
2 cups Borden heavy cream
1 (3.4-ounce) package Jell-O instant vanilla pudding and pie filling mix
Instructions
Preheat oven to 375 degrees F. Coat bottom and sides of a 9-inch springform pan with cooking spray, and line bottom with wax paper; set aside.
In a small saucepan over medium-high heat, melt 6 tablespoons butter and 1/2 cup honey. Bring to a boil, reduce heat to low, and simmer 2 minutes. Remove from heat and stir in 1 teaspoon vanilla and the almonds; let cool.
In a large bowl, beat remaining 1 stick butter and the sugar until creamy. Add remaining 1/4 cup honey, the eggs, and remaining 1 teaspoon vanilla; beat until thoroughly mixed.
In a medium bowl, combine 1-3/4 cups flour, the baking powder, and salt; mix well. Gradually beat flour mixture and milk into batter until smooth. Spread batter evenly in pan. Sprinkle remaining 1 tablespoon flour on top, and lightly press down with fingers. Pour almond mixture evenly over flour.
Place pan on baking sheet and bake 30 to 35 minutes, or until toothpick comes out clean. Let cool. Remove springform pan ring, invert cake onto baking sheet, and remove bottom of pan and wax paper. Invert cake top side up onto platter. Slice cake in half horizontally.
In a medium bowl, beat heavy cream until stiff. Add pudding mix and beat until thoroughly combined. Spread mixture onto bottom half of cake. Place top of cake over cream mixture. Serve or refrigerate until ready to serve.
Love these recipes I take pictures of the recipe on my tablet and save done.
oh my goodness! I need to try this immediately!
That recipe has a huge list of ingredients! I love this recipe and bet it’s just as good. http://www.myrecipes.com/recipe/cheesecake-crescent-rolls
How can I post this to FB and Pinterest, so, I can save it to make sometime?
You should be able to share it to facebook or Pinterest by clicking the little icon next to the address bar… on my laptop it is a circle with three smaller circles within the larger circle. Click on Share to FB or Pinterest.
You can post this recipe to FB by copying the address link above and then pasting it in FB on your page, then click “post”
Sounds& looks delicious.
Looks really yummy have to try this can’t find recipe
hoe do I print this recipe for the Bee Sting cake
If you “highlight” the recipe and then right click, select print.
hold down ctrl and the “P” button on your computer at the same time.
when you do that a small window will pop up, select ok.
I made this for my anniversary last Friday and frankly I was not impressed. You have to like a dense heavy cake to like this one. Also, it was not a sweet cake. My husband has enjoyed it so that’s what counts. I’ll stick to the lighter cakes.
This has and always will be one of my very favourite desserts. Whenever I go to Germany I have to have “Bienenstich” Thank you for sharing this
By the way, German NEVER serve cake with ice cream, but always with whipped cream (and yes, I am another German immigrant).
I am German as well 🙂 I like to be a rebel and eat ice cream with my cake.
I love whipped cream more than icecream any day.
IT AINT NO HONEY BEE! DO THIS DO THAT! LOL!
I grew up with Bienenstich and have my grandmothers recipe. Great stuff, there’s nothing else like it in the whole world!
This cake is a bakery and home baker’s staple in Germany! Your recipe is so flawed it’s ludicrous. No German baker would ever use anything but unsalted butter and would NEVER even think of using an INSTANT Vanilla Pudding…our Vanilla Pudding is more like “Bird’s” Custard and very tasty…and where is the YEAST that belongs in this cake? No…this is NOT true Bienenstich, aka Bee Sting Cake here in the States.
Sorry to have upset you so badly.
She didn’t say it was a “true Bienenstich” , she stated that she found it online and was sharing. I think it was nice of her to share. Life is too short to get upset over something so trivial. May God bless you.
Thank you! That’s exactly what I was thinking!
Well, if you know how to make it, make it and send it to me, lol
When I read the recipe I also thought, instant pudding was gross and Bird’s custard would be much better. I had this cake at a friends home some years ago baked like it came from German bakery. My friend came from Germany.
This used to be my favorite cake growing up in Germany!
I’ll certainly try the recipe.
From what I saw written, that wasn’t even a recipe – Campbell’s soup and other strange things in the middle of it all? Also, spelling is off. Liederhosen is correct NOT Leiderhosen. German spelling is easy. If you go by the second vowel in the pronunciation, you will know Leeder is the way to say it so since the second vowel takes the pronunciation, it’s Liederhosen. If spelled the way it is here, it would be pronounced Lider with a long I sound. That’s just a simple explanation as I took German in school for two years and lived there almost two years.
That list of things at the top where you saw campbells soup isn’t the recipe….I’m not sure what all that is but the ingredients for the recipe is on down.
Sorry, but it’s Lederhosen.
So so sad..the way some act..
When correcting someone, please be correct yourself. Lieder = Songs, Leider = unfortunately. Correct = Leder (Leather)
Thanks for the recipe … it was and is a favorite! you may want to check the spelling on ‘Lederhosen’ …
A suggestion for an edit: Change “Leiderhosen” to “Lederhosen.” “Leider” means “unfortunately.” What you want is “Leder,” which means “leather.”
Beestings are another word for colostrum, which sets up more firmly than cream w/ eggs and was probably part of the the original recipe.
It’s called Bienen Stich in German and it’s Leder Hosen because leider means I’m sorry,lol, but yes this is one of my favorites and I will try to make because I didn’t have any for a loooong time, Thanks!
Bienenstich….one word -not two
used to buy this cake at a German bakery in Chicago awesome!! They used cashews in the topping
So where is the topping of nuts and honey in the picture…and if baked in a round springform pan, why is the piece shown a square? Is the picture really the Bee sting cake featured in the recipe?
oops…upon further inspection I do see the nuts…just a whole lot paler than what is on my cake
oops…upon further inspection I do see the nuts…just a whole lot paler than what is on my cake
I am gonna give this a shot but SO Sorry if I buy other brands of most of these when i see these recipes I wonder if they are as good as they show and commented on or of this site is just trying to drum up business for these companies I do know they have sites like that
This sounds super yummy, would like to try this tomorrow, but I need to know how much butter in one stick.
8 tablespoons
1/2 a cup in one stick
Thanks for that….I was wondering
All capitals is a breech of netiquette. It is YELLING.
My Mpm is German and I recall going to Germany to see my Oma and I fell in love with this cake!
I’ve made this cake twice now. My husband, who is German, loves it. The hardest thing is slicing the cake in half in order to put in the filling. The first time I tried it, it came out perfect. The next time, the cake split about a third of the way for the top layer. It still tasted good, it just wasn’t as pretty.
Try using dental floss or quilting thread to slice the layer. It is easy to pull through the cake. Make a small horizontal slit to place the thread in when starting.
So delicious! I remember eating this two times.
Would like to make this recipe but am not familiar with tru moo milk. Is this just a brand of white milk or is it flavored?
Just a brand of milk. 🙂
Whatever milk you have will do!
Wow, critical people!! Not very friendly or welcoming!
Got that right Brenda, people should just be grateful for the recipe!
Good grief, no need to get yourself into a knot over this, gezzz. Jessica told all of us she found it online. If you know the original way to make it, then why don’t you share it.
Second time I have made the cake and the honey mixture seems to migrate to the bottom, is this right? I am using all the correct ingredients. First cake lasted until the next day but was very tall, I used a bigger rectangular pan and it is much shorter, so it should go further. Wonderful cake, thank you for sharing!!!!
sounds wonderful will try it thank you.
A question maybe your German lady has this recipe which I longed for years ago a little old German lady had a small bakery shop in Bklyn nyc making the best cream donuts she would go into the back and fill the donuts with the most wonderful cream it weighted a ton full of the cream would she know the recipe for those delicious donuts?
This sounds like an ok recipe, but most of the original German Bienenstich recipes are using a sweet yeast dough cake, which gives it such an amazing flavor because it adds a whole new dimension to it.
Could I use two cake pans? I don’t have a springform pan.
Wow is this not something..All the drama . All she did was nice enough to share a recipe.. it is not a spelling lesson and pronounced words wrong Wow can’t Believe some..If the recipe sounds good then try it if not then don’t..but why do people love to drag some through the mud..Thank-you for the recipe and yes I will try this..it sound delicious..Grow up people..This is what is wrong with our children..
Have to make it for my Ex husband sometime who’s a Berliner. Looks scrumptious. How do I put it on my fb page?