💡 Quick Overview
- •The Cake: A classic German Bee Sting Cake (Bienenstich) topped with crunchy sliced almonds and filled with a lush vanilla cream.
- •Time Commitment: Super quick and simple—plus, it’s perfect for making ahead and chilling overnight!
- •Method: The cake batter and creamy filling are whipped up effortlessly using the butterfly whisk in your Thermomix®.
Today we’re putting a super easy spin on a total classic: Bee Sting Cake with Vanilla Cream!
This cake isn’t just ridiculously delicious—it’s also an absolute breeze to make.
It’s perfect for weekend get-togethers, family celebrations, or whenever you’re craving a sweet treat!
In this simple, step-by-step recipe, I’ll show you just how easy it is to whip up a downright irresistible Bee Sting Cake with Vanilla Cream right in your Thermomix®!
Here’s what you’ll find in this recipe:
- How to whip up the quick and easy Bee Sting Cake batter
- How to make the dreamiest vanilla cream filling
- My top tips and tricks for foolproof results every time
- Fun flavor variations and twists on classic Bienenstich
- Full nutrition facts and calorie info
You are going to love this quick cake because it’s:
- A fun, modern spin on a classic favorite.
- Super quick and easy to make (totally beginner-friendly!).
- Perfect for any occasion, from weekend brunch to family gatherings.
- A total flavor explosion in every single bite.
- A show-stopping centerpiece for any dessert spread.
- The ultimate combination of sweet, indulgent goodness.
- An absolute must-bake for anyone with a sweet tooth!
My Top Tips for Recipe Success
Use room-temperature ingredients to ensure a soft, fluffy texture.
Don’t overmix the batter! Mix just until combined so it stays light and tender.
Spread the sliced almonds in an even layer across the top.
Bake in a fully preheated oven for an even rise.
Let the cake cool completely before slicing and adding the filling.
Whip the heavy cream to stiff peaks for the dreamiest filling texture.
Spread the cream filling evenly over the bottom cake layer.
Place the top layer over the filling and press down gently.
Chill the cake in the fridge before serving.
Slice, serve, and enjoy your delicious Bee Sting Cake!
Can I Make This Cake Ahead of Time and Store It?
Yes! You can easily bake this Bee Sting Cake a day in advance. Just store it in an airtight container in the fridge until you’re ready to serve.
You can also freeze it! I recommend freezing individual slices so you can grab a quick sweet treat whenever a craving hits.
Delicious Variations
Feel free to get creative and customize this cake with a few fun twists!
Try mixing cocoa powder into the batter for a rich chocolate twist, or blend fresh fruit directly into the cream filling for a light, fruity spin.
Bee Sting Cake FAQs
What Ingredients Do You Need for Easy Bee Sting Cake?
For the Cake:
- 4 large eggs
- 150 g (approx. 5.5 oz) granulated sugar
- 1 packet vanilla sugar
- 125 g (approx. 4.5 oz) all-purpose flour
- 2 tsp baking powder, leveled
- 50 g (approx. 2 oz) almond flour (or finely ground almonds)
- 100 g (approx. 3.5 oz) sliced almonds
- 30 g (approx. 1 oz) butter
For the Cream Filling:
- 1.5 packages instant vanilla pudding mix (such as Paradiescreme)
- 400 g (approx. 14 oz) heavy whipping cream
Note: You’ll find the full measurements and step-by-step instructions down below in the printable recipe card.
How to Make This Quick Bee Sting Cake
Prep Work:
Preheat your oven to 200°C (400°F) and line a springform pan with parchment paper.
Instructions:
First, insert the butterfly whisk attachment. Add the eggs, sugar, and vanilla sugar to the mixing bowl and whip for 10 min / 37°C (100°F) / Speed 4.
Next, mix the flour with the baking powder and sift it into the mixing bowl.
Add the ground almonds and stir for 4 sec / Speed 3.
Baker’s Tip: Sifting the flour isn’t strictly mandatory, but it gives the cake base a much lighter, finer crumb!
Pour the batter into your prepared pan (don’t grease the sides!), smooth it out, and sprinkle the sliced almonds evenly over the top.
Bake on the rack in the lower third of your oven for 30 minutes.
Remove from the oven. Melt the butter in the microwave or on the stovetop and drizzle it evenly over the almond topping while the cake is still piping hot.
Let the cake cool completely, then slice it horizontally into two layers.
To make the filling, rinse out the mixing bowl and butterfly whisk, then reinsert the whisk.
Pour in the chilled (super cold!!) heavy cream and the instant pudding mix, then whip for about 1.5 min / Speed 4 until stiff peaks form.
Depending on how cold your heavy cream is, the timing might vary just a tiny bit.
Spread the cream filling evenly over the bottom cake layer.
Place the top cake layer back on and pop it in the fridge until you’re ready to serve.
Enjoy!
Note: You’ll find the full ingredient amounts and step-by-step instructions down in the recipe card below.
The listed prep times are an average estimate.
Happy baking!
If you loved this quick Bee Sting Cake recipe, you might also enjoy my delicious German Cherry Butter Cake! 🙂
Best,
Christoph
PS: Don’t want to miss a single recipe? Be sure to follow along on Pinterest or Instagram ❣
Did you try this recipe?
If you enjoyed it, please leave me a comment and rate the recipe 5 stars! 🙂
Easy Bee Sting Cake
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Start cookingIngredients
- 4 Eggs medium
- 150 g Sugar (approx. 5.5 oz)
- 1 packet Vanilla sugar
- 125 g All-purpose flour (approx. 4.5 oz)
- 2 tsp Baking powder level
- 50 g Ground almonds (approx. 2 oz)
- 100 g Sliced almonds (approx. 3.5 oz)
- 30 g Butter (approx. 1 oz)
Filling:
- 1,5 packet Instant vanilla pudding mix
- 400 g Heavy whipping cream (approx. 14 oz)
Instructions
- 4 Eggs, 150 g (approx. 5.5 oz) Sugar, 1 packet Vanilla sugarFirst, insert the butterfly whisk. Add the eggs, sugar, and vanilla sugar to the mixing bowl and whip for 10 min / 37°C (100°F) / speed 4.
- 125 g (approx. 4.5 oz) All-purpose flour, 2 tsp Baking powder, 50 g (approx. 2 oz) Ground almondsNext, mix the flour with the baking powder and sift it into the mixing bowl. Add the ground almonds and fold in for 4 sec / speed 3. Note: Sifting the flour isn’t strictly required, but it gives the cake base a wonderfully fine, light texture.
- 100 g (approx. 3.5 oz) Sliced almondsPour the batter into your prepared pan (do not grease the sides), smooth the top, and sprinkle the sliced almonds evenly over the batter.
- 100 g (approx. 3.5 oz) Sliced almonds, 30 g (approx. 1 oz) ButterBake on the wire rack in the lower third of the oven for 30 minutes. Remove from the oven, melt the butter (in the microwave or on the stovetop), and drizzle it over the sliced almonds while the cake is still hot. Let the cake cool completely, then slice it horizontally into two layers.
- To prepare the filling, rinse the mixing bowl and butterfly whisk, then insert the whisk back into place.
- 1,5 packet Instant vanilla pudding mix, 400 g (approx. 14 oz) Heavy whipping creamAdd the chilled (!!) heavy cream and instant vanilla pudding mix to the mixing bowl and whip for about 1.5 min / speed 4 until stiff peaks form. The exact time may vary slightly depending on how cold your cream is.
- Spread the vanilla cream smoothly over the bottom cake layer. Place the top almond layer on top and keep chilled in the fridge until ready to serve.
Notes
- Here’s a super handy baker’s tip: cut the top cake layer (with the crunchy sliced almonds) into 12 individual slices before placing them over the vanilla cream. This makes serving a breeze without squeezing out all that gorgeous filling—plus, it lets you cut smaller portions if you like!
- This cake tastes even better the next day after the luscious cream filling has had a chance to set and soak into the sponge.
