Bee Sting Cake
A quick single-serving version of the classic German bee sting cake, with a chocolate glaze, a soft cake layer, and a creamy custard filling.
- Total time
- 10 min
- Servings
- 1
- Calories
- 520
- Protein
- 6g
Ingredients
- 1 slice store-bought pound cake slice
- 2 tbsp instant vanilla pudding mix
- ½ cup milk
- ¼ cup semisweet chocolate chips
- 2 tbsp heavy cream
Instructions
- 1
In a small bowl, whisk the 2 tbsp instant vanilla pudding mix with 1/2 cup cold milk until smooth and thickened, about 2 minutes.
- 2
Slice the 1 pound cake slice horizontally into two thin layers. Spread the pudding evenly over the bottom layer, then top with the other cake layer.
- 3
In a microwave-safe bowl, combine the 1/4 cup chocolate chips and 2 tbsp heavy cream. Microwave in 20-second bursts, stirring, until melted and smooth, about 1 minute total.
- 4
Pour the chocolate glaze over the top of the cake, spreading it to the edges. Let set for 2 minutes, then serve.
- 5
Optional: sprinkle with sliced almonds or a pinch of sea salt before the glaze sets.
Tools you’ll need
- small bowl
- whisk
- knife
- microwave-safe bowl
- spatula
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