Party perfect, super easy to make with minimal effort and wonderful attention grabber! The quick and last minute any occasion cake recipe will serve as a beautiful décor on the table as well!
This Apricot Bee Cake Recipe is absolutely incredible! Spongy cake, fluffy cream, and the soft apricot jello give this adorable beehive themed cake a lot of flavors, every bite just melts in your mouth!
And that fresh apricot bee not only gives beauty to each slice of the cake but makes every kid and even an adult drop their jaw and wow! Plus, the more fruit the better! Right? Give it try!
Apricot Jello Puree Ingredients
- Organic apricots
- Organic sugar
- Water
- Agar-Agar or Gelatine
Sponge Cake Ingredients
- Eggs (I home raised chicken eggs)
- Organic sugar
- Organic flour
Cream Ingredients
- Softened cream cheese
- Organic sugar
- 40% Heavy Whipping Cream
Apricot Bee's Ingredients
- Organic apricots
- Dark chocolate
- Almond slivers
Cake Batter Instruction
Preheat oven to 350 F (180 C). Beat together eggs and sugar for 10 minutes on high or until the mixture is thick and fluffy. Sift in the flour, folding it gently from the bottom up just until combined with no dry flour remaining.
Transfer and even out the batter into a greased baking sheet, lined with parchment paper. Bake for 18 minutes at 350 F (180 C). Remove sponge cake from the oven and let it cool in the pan completely before adding the cream and jello puree.
Apricot Jello Puree Instructions
While cake sponge is cooling, rinse apricots then dry them with a paper towel. Split them in half, remove the pits and peel off skins. Place apricots into a small saucepan. Add sugar and water.
Place it on a stove stirring apricot mixture constantly until sugar dissolves. As soon as it comes to a boil, reduce the heat to low and let it slowly boil/simmer for 30 minutes stirring it from time to time (that prevents apricots from settling to the bottom of the saucepan and burning). Then remove from heat and let it cool.
Once it cooled to warm, transfer the apricot puree into the food processor and process it for a minute or until smooth in texture.
Combine ¼ cup sugar and 3 tsp. of agar-agar (or gelatine).
Transfer apricot puree back into the same saucepan. Stir in agar-agar (or gelatin) and bring it into a boil. Reduce the heat to low and let it simmer for a minute. Remove from heat and let it cool to warm before pouring onto the cake. Stir the jello apricot puree once in a while to prevent the outer layer from thickening.
Cream Instructions
Beat softened cream cheese and sugar together for a couple of minutes on high speed.
2. Reduce to medium speed then and add cold heavy whipping cream. Scrape down the sides of the bowl with a silicone spatula and then beat the cream on high for a couple more minutes or until thick.
Apricot Bee Instructions:
Place chocolate into a small Ziploc sandwich bag and then place it into a cup with hot water. Rinse apricots and pat dry with paper towel. Using a small thin knife cut each apricot in half. Remove pits. Place each apricot with skins up. Make 2 cuts by inserting the small thin sharp knife into apricot.
Drizzle chocolate over apricot, insert two almond slivers (that represents bee wings). Refrigerate bees for 5 minutes for the chocolate to harden.
Apricot Bee Cake Assembling Instructions:
Place cream onto cooled sponge cake (do not take the sponge cake out of the baking pan) and spread it out evenly. Pour cool-warm apricot jello puree on top of the cream and spread it out evenly.
Then cut off excess chocolate around each bee and place them all onto the cake. Refrigerate the cake for a couple of hours before serving.
This Apricot Bee Cake Recipe is absolutely incredible! Spongy cake, fluffy cream, and the soft apricot jello give this adorable beehive themed cake a lot of flavors, every bite just melts in your mouth! And that fresh apricot bee not only gives a beauty to each slice of the cake but makes every kid and even an adult drop their jaw and wow! Plus, the more fruit the better! Right? Give it try!
- 2 lbs. (1kg) – apricots
- ½ cup (100g) – organic sugar + ¼ cup (50 g)
- 2 cups (200 ml) – water
- 3 tsp. - Agar-Agar or Gelatine
- 3 large – eggs
- ½ cup (100 g) – organic sugar
- ¾ cup (80 g) – organic flour
- 8 oz. (225 g) – softened cream cheese
- ½ cup (100 g) – organic sugar
- 2 cups (473 ml) – 40% Heavy Whipping Cream
- 6 – apricots
- 1 oz. (30 g) – chocolate
- 24 – almond slivers
-
Preheat oven to 350 F (180 C). Beat together eggs and sugar for 10 minutes on high or until the mixture is thick and fluffy. Sift in the flour folding it gently from the bottom up just until combined with no dry flour remaining.
-
Transfer and even out the batter into a greased baking sheet, lined with parchment paper. Bake for 18 minutes at 350 F (180 C). Remove sponge cake from the oven and let it cool in the pan completely before adding the cream and jello puree.
-
While cake sponge is cooling, rinse apricots then dry them with a paper towel. Split them in half, remove the pits and peel off skins. Place apricots into a small saucepan. Add sugar and water.
-
Place it on a stove stirring apricot mixture constantly until sugar dissolves. As soon as it comes to a boil, reduce the heat to low and let it slowly boil/simmer for 30 minutes stirring from time to time (that prevents apricots from settling to the bottom of the saucepan and burning). Then remove from heat and let it cool.
-
Once it cooled to warm, transfer the apricot puree into the food processor and process it for a minute or until smooth in texture.
-
Combine ¼ cup sugar and 3 tsp. of agar-agar (or gelatine).
-
Transfer apricot puree back into the same saucepan. Stir in agar-agar (or gelatine) mixture and bring it into a boil. Reduce the heat to low and let it simmer for a minute. Remove from heat and let it cool to warm before pouring onto the cake. Stir the jello apricot puree once in a while to prevent outer layer from thickening.
-
Beat softened cream cheese and sugar together for a couple of minutes on high speed.
-
Reduce to medium speed then and add cold heavy whipping cream. Scrape down the sides of the bowl with a silicone spatula and then beat the cream on high for a couple more minutes or until thick.
-
Place chocolate into a small Ziploc sandwich bag and then place it into a cup with hot water. Rinse apricots and pat dry with paper towel. Using a small thin knife cut each apricot in half. Remove pits. Place each apricot with skins up. Make 2 cuts by inserting the small thin sharp knife into apricot.
-
Drizzle chocolate over apricot, insert two almond slivers (that represents bee wings). Refrigerate bees for 5 minutes for the chocolate to harden.
-
Place cream onto cooled sponge cake (do not take the sponge cake out of the baking pan) and spread it out evenly. Pour cool-warm apricot jello puree on top of the cream and spread it out evenly.
-
Then cut off excess chocolate around each bee and place them all onto the cake. Refrigerate the cake for a couple of hours before serving.
If you make this Apricot Bee Cake Recipe, please share a picture with me on Facebook, Instagram, or Pinterest. Tag with #valyastasteofhome. I’d love to see your creations!
Serve with a cup of tea or coffee!
Looking for more cakes? Give these a try:
- S’mores Tiramisu Cake Recipe
- Chocolate Meringue Cake Recipe (Piano Version)
- Drunken Cherry Cake Recipe
- Fruit Crepe Cake Recipe
- Healthier Homemade Carrot Cake
- Chocolate Cherry Cake
- Mint Chocolate Cake
Need more cake? Check out DESSERT category.
Kitchen items I used in making this recipe:
(If you need any of these items, simply click on the picture to order. These are Amazon affiliate links. That means when you click on the picture link and make a purchase I make a small commission. Your cost for the purchase does not change. Thank you for your support!)
I love this! What a cool way to enjoy apricots, perfect for kids parties, and by kids I mean me! 🙂
LOL, kid's of all age groups really enjoy this cake 😉
WOW... Beautiful, can't wait to try this.. Good Job!!!
Thank you for the sweet words! 🙂
Love this Valya, the perfect summer dessert!
Thank you so much! 🙂
Can this be made with peaches instead of apricots? It looks delicious!
Yes, just use smaller size peaches and less (half) sugar in the apricot jello.
Made this cake using agar-agar and my family loved it! The instructions were super easy to follow. Thank you so much for sharing this recipe!
Awesome! I’m so happy to hear your family enjoyed it! Thank you for an azazing review! 🙂
Do you think I can use canned apricots for this?
I've never tried using canned apricots for this recipe. I don't think chocolate will stick to canned ones. Apricots are in season right now and available at any grocery store.
Hello Valya! This cake looks beautiful, but I live in an area where apricots are harder to come by can I make the the apricot layer using frozen peaches instead?
Frozen peaches will water I would use fresh peaches instead. Thanks for asking!