The first time I made this beehive cake, I didn’t even get to sit down before the kids had their hands in it. Sticky fingers, sweet smiles, and a kitchen that smelled like heaven that’s the real sign of a successful bake, right?
This cake isn’t just dessert. It’s an experience. A story. A memory in the making.
It’s the kind of recipe that wraps you up like your favorite sweater on a chilly morning. Between the fluffy yeasted cake, that cloud-like custard, and the crisp honey almond topping that cracks like sugar glass under your fork… let’s just say, if comfort had a flavor, this would be it.
And if you’re wondering where the “beehive” comes in just wait until that golden topping hits the oven. It bubbles up like sunshine, sweet and sticky, and it’s got just enough crunch to make every bite a little adventure.
This one’s for Sunday mornings, special occasions, and those days when baking feels like therapy.
Why You’ll Fall in Love With Beehive Cake
This cake is a lot like a good love story soft on the inside, with a little crunch on top.
The first time I tried it was in a tiny bakery in Munich, on a cold day when my boots were soaked and my fingers numb. The baker handed me a warm slice, and I swear it was like biting into a sweet memory I didn’t even know I had.
Whether you’re baking for brunch, bringing dessert to a dinner party, or just treating yourself because you deserve it (and you do!), this beehive cake fits the bill.
It’s elegant without being fussy. Rustic but refined. And it always always leaves people asking for seconds.
Ingredients: Just Like Grandma Used to Use
Let’s keep it simple, shall we? No weird shortcuts, no hard-to-find stuff just real ingredients and a little kitchen magic.
For the Honey Almond Praline:
- ½ stick butter (use real butter, trust me)
- ⅓ cup sugar
- ¼ cup honey (the darker, the deeper the flavor)
- ¾ cup sliced almonds (lightly toasted if you’re feeling fancy)
For the Custard Filling:
- ⅔ cup sugar
- 4 tablespoons cornstarch
- 4 egg yolks
- 2 cups milk (whole milk, always)
- 1 envelope + 1 teaspoon unflavored gelatin
- ¼ cup water
- 2 cups heavy cream
- ¼ cup sugar
- 2 teaspoons vanilla extract (the good kind, not imitation!)
For the Cake:
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 packet active dry yeast (or 1 cake fresh yeast if you can find it)
- 1 tablespoon sugar
- ¼ cup warm milk
- 3 tablespoons butter, melted and cooled
- 1 egg
- ⅓ jar caramel topping (yes, this is the “oh wow” layer)
Step-by-Step: How to Make Beehive Cake
Breathe. Put on some music. And let’s bake something wonderful.
Step 1: Make the Honey Almond Topping
In a saucepan, melt your butter. Add the sugar and honey, and cook it until it’s all bubbling and golden. Once it smells like a dream (and it will), stir in the almonds. Set it aside and let it cool a bit this is your crown, so treat it right.
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Step 2: Whip Up the Custard Filling
Start with a small saucepan. Combine the sugar and cornstarch. In a separate bowl, mix the egg yolks and milk, then whisk that into the sugar mixture.
Now cook it low and slow, gradually turning up the heat until it just starts to bubble. Keep whisking don’t walk away! After a few minutes of bubbling, pull it off the heat.
Soften the gelatin in warm water, then stir it into the hot custard. Let it cool down completely (cover the surface with plastic wrap so it doesn’t form a skin).
Once it’s cool, whip the cream with the sugar and vanilla until it forms soft, pillowy peaks. Fold it into the custard gently, and refrigerate until it’s thick and dreamy.
Step 3: Time to Make the Cake
Sift the flour and salt into a big bowl. Make a well in the center yes, just like Grandma used to do.
In that well, add your yeast and sugar, then pour in the warm milk, cooled butter, and egg. Let it sit for a couple of minutes so the yeast gets cozy. Whisk the liquid part gently to dissolve the yeast.
Now start mixing the flour into the liquid until you get a soft dough. Turn it out onto a floured surface and knead for about 7 minutes, until it’s smooth and elastic.
Cover it with a towel and let it rest for 30 to 45 minutes. Go make a cup of tea.
Step 4: Bake Your Beauty
Punch down the dough and press it into a greased 9-inch round pan. Prick the top with a fork—this helps the topping stay in place. Spread the honey almond mixture over the top.
Let it rise again until doubled, about 45 to 60 minutes. Preheat your oven to 350°F.
Bake for 20 to 25 minutes until the top is golden and toasty and your kitchen smells like absolute heaven.
Step 5: The Final Touch
Once the cake has cooled, slice it horizontally into two layers.
Drizzle the bottom with caramel topping. Spoon on that gorgeous custard and spread it out evenly.
Carefully place the top layer back on, press gently, and refrigerate or freeze for a couple of hours until the custard sets.
Now slice, serve, and watch everyone fall in love.
Anna’s Little Baking Secrets
- Don’t overwhip the cream. Soft peaks are your friend here.
- Let the custard cool completely before folding in the cream. If it’s warm, you’ll lose all that lovely fluff.
- Want to get ahead? You can make the custard a day in advance.
- If the top of your cake gets too dark, tent it with foil halfway through baking.
- Use a sharp serrated knife to cut the cake it keeps the layers looking gorgeous.
What is a bee sting cake made of?
Bee sting cake, or Bienenstich, is made of three heavenly layers: a yeast-risen cake base, a smooth vanilla custard cream, and a crunchy honey-almond topping. Each bite gives you soft, creamy, and crisp all at once.
Why is bee sting cake popular in Germany?
Besides being absolutely delicious, bee sting cake comes with a fun story. Legend says German bakers used beehives to fight off attackers, then celebrated their victory with this cake. Whether that’s true or not, Bienenstich is a bakery staple and a beloved treat during coffee breaks all across Germany.
Is honey cake Ukrainian or Russian?
Both! Ukraine has its own version called Medivnyk, while Russia’s is Medovik. Each has its own twist, but both are layered, honey-rich, and totally swoon-worthy. It’s like asking which cousin makes the better lasagna depends on the day!
Why do Jews eat honey cake on Rosh Hashanah?
Honey cake is a symbol of hope and sweetness for the new year. It’s a Rosh Hashanah tradition that reminds us to start fresh, with sweetness in our hearts and maybe a few sticky fingers. The honey represents the wish for a sweet year ahead.
What does Russian honey cake taste like?
Russian honey cake, or Medovik, has a deep, caramel-like honey flavor and soft, creamy layers. It’s rich, a little tangy from the cream, and melt-in-your-mouth soft. Think of it like the Eastern European cousin of tiramisu only golden and sticky sweet.
What is the national cake of Russia?
That title usually goes to the Napoleon cake layered puff pastry with cream. But Medovik has a strong following too. Honestly, with desserts like these, everyone wins.
Wrapping It All Up with a Smile
If you’ve made it all the way here, thank you. Truly. Writing about food feels like writing love letters to the people I care about and if you’re here, that means you care too. This beehive cake holds a sweet little corner in my heart, and I hope it finds its way into yours, whether it’s at your next family brunch or just a quiet afternoon with a cup of tea.
Here’s what I love most about this cake: it doesn’t try too hard to be perfect. The top might bubble a little unevenly, the custard might ooze just slightly when you cut it, and the almonds might land wherever they want and somehow, that’s what makes it beautiful. It’s rustic. It’s real. It feels like something a grandmother would make in a warm kitchen with lace curtains and stories spilling out over the counter.
Serve it at brunch and watch people close their eyes on the first bite. Pack a slice for a picnic and feel a little fancy while you sit in the grass. Or and this is my personal favorite cut a quiet slice after the kids go to bed, sit down in your coziest robe, and let the honey and cream do their comforting magic. You’ve earned it.
And hey, if you do make it, tag me @dolcerecipe I genuinely, truly love seeing what you create. It brings me so much joy knowing that something from my kitchen ends up in yours.
Because at the end of the day, food is more than just food. It’s memories, it’s comfort, it’s love on a plate. And this cake? It’s a golden little hug, one slice at a time.
