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Heavenly Honey Almond Bee Sting Cake: A Must-Try Recipe!

Heavenly Honey Almond Bee Sting Cake is a delightful dessert featuring a soft, honey-infused cake topped with a crunchy almond caramel and filled with whipped cream.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup whole milk
  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/4 cup honey
  • 1 packet 2 1/4 teaspoons active dry yeast
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
For the Topping:
  • 1/2 cup sliced almonds
  • 1/4 cup unsalted butter
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1/4 cup heavy cream
For the Filling:
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
  2. Warm the milk in a small saucepan until lukewarm, then sprinkle the yeast over it and let it sit for 5 minutes until frothy.
  3. In a large mixing bowl, combine flour, sugar, salt, and softened butter.
  4. Add the yeast mixture, eggs, honey, and vanilla extract to the dry ingredients and mix until a dough forms.
  5. Knead the dough on a floured surface for about 5 minutes until smooth.
  6. Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for about 1 hour or until doubled in size.
  7. While the dough is rising, prepare the topping by melting butter in a saucepan over medium heat, then stir in brown sugar, honey, and heavy cream. Bring to a gentle boil and cook for 2-3 minutes, stirring constantly. Remove from heat and stir in sliced almonds.
  8. Once the dough has risen, punch it down and spread it evenly in the prepared cake pan. Pour the almond topping over the dough.
  9. Bake for 25-30 minutes or until golden brown. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. For the filling, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
  11. Once the cake is completely cool, slice it in half horizontally, spread the whipped cream filling on the bottom half, and place the top half back on.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 80mgSodium: 150mgFiber: 1gSugar: 20g

Notes

  • For a lighter version, substitute half of the heavy cream in the filling with Greek yogurt.
  • To add a fruity twist, layer fresh berries between the cake layers along with the whipped cream filling.

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