Why You’ll Love Bee Sting Cake Recipe

I like this recipe because it balances textures beautifully. I enjoy how the cake stays fluffy and tender, the cream filling feels light and luxurious, and the almond topping adds the perfect crunch. I also love that it’s impressive enough for guests but still deeply comforting and familiar.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the filling
⅓ cup sugar
3 tablespoons cornstarch
¼ teaspoon salt
3 large egg yolks
1 ⅔ cups whole milk
1 teaspoon vanilla extract
⅔ cup heavy whipping cream

For the cake
⅓ cup whole milk
¼ cup unsalted butter
2 ½ tablespoons honey
2 large eggs
2 ½ cups bread flour
2 teaspoons yeast
¼ teaspoon salt

For the topping
¼ cup unsalted butter
2 ½ tablespoons honey
2 tablespoons sugar
1 ¼ cups sliced almonds

Directions

I begin by making the filling. I whisk the sugar, cornstarch, and salt together in a heat-safe bowl, then whisk in the egg yolks until smooth. I gradually add the milk and whisk until fully combined.

I transfer the mixture to a saucepan and cook it over medium-low heat, stirring constantly, until it thickens and gently bubbles. I remove it from the heat and whisk in the vanilla extract. I strain the custard through a fine mesh strainer into a clean bowl, press plastic wrap directly onto the surface, and refrigerate until chilled.

To make the cake dough, I warm the milk and butter together until the butter melts, then let the mixture cool until just lukewarm. I add it to a mixing bowl along with the honey, eggs, flour, yeast, and salt. I mix briefly, then knead until the dough becomes smooth and elastic.

I place the dough in a greased bowl, cover it, and let it rise until doubled in size.

For the topping, I heat the butter, honey, and sugar in a saucepan until bubbling, then stir in the sliced almonds. I set this aside to cool slightly.

I grease and flour a 9-inch springform pan. I gently deflate the dough and press it evenly into the pan. I spread the almond topping evenly over the surface, cover the pan, and let the dough rise again until puffy.

I preheat the oven to 350°F and bake the cake until golden with bubbling almond topping, about 25 to 30 minutes. I let it cool in the pan for 20 minutes, then remove it and cool completely on a wire rack.

Once cooled, I whip the heavy cream to stiff peaks. I loosen the chilled custard, then gently fold in the whipped cream until light and airy.

I slice the cake horizontally, spread the cream filling over the bottom layer while leaving a small border, then place the top layer back on. I chill the cake briefly before slicing and serving.

Servings and Timing

I usually slice this cake into about 10 servings. The prep time takes around 30 minutes, baking takes about 25 minutes, and the rising time is roughly 1 hour and 30 minutes. The total time comes to approximately 2 hours and 25 minutes.

Variations

I sometimes add a little extra vanilla to the filling when I want a stronger aroma. I also enjoy adding a pinch of cinnamon to the almond topping for warmth. When I want a richer filling, I slightly increase the whipped cream.

Storage/Reheating

I store the assembled cake covered in the refrigerator for up to 3 days. I serve it chilled or let it sit at room temperature for a few minutes before slicing. I don’t reheat this cake, as it’s best enjoyed cool.

FAQs

What is Bee Sting Cake?

I think of it as a soft yeast cake filled with cream and topped with caramelized almonds.

Why is it called Bee Sting Cake?

The honey in the cake and topping is said to attract bees, giving it its name.

Can I make this ahead of time?

I often make it a day ahead and keep it chilled until serving.

Is the dough difficult to work with?

I find it soft and manageable, especially after the first rise.

Can I use all-purpose flour?

I can, but bread flour gives better structure and chew.

How do I get clean slices?

I chill the cake briefly and use a serrated knife.

Is the filling very sweet?

I find it balanced and light, not overly sweet.

Can I freeze this cake?

I prefer not to freeze it once assembled due to the cream filling.

What texture should the topping have?

I aim for golden, glossy, and lightly crunchy almonds.

Is this cake best served cold or room temperature?

I like it slightly chilled, but room temperature works too.

Conclusion

I love this Bee Sting Cake because it feels timeless and comforting while still looking beautiful on the table. With its soft cake, airy cream filling, and crunchy almond crown, it’s a dessert I enjoy making for special occasions or whenever I want something truly memorable.