Name: Honey Babka with Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: 32 min
Total time: 52 min
Cuisine: Jewish
Ingredients: 2 ½ cups all-purpose flour; 8 eggs, room temperature; 1 cup granulated sugar; 1 cup honey, warmed (microwave for 30 seconds); 16 oz sour cream, room temperature; 2 teaspoons baking soda; 2 tablespoons white distilled vinegar; ½ teaspoon fine salt; 8 oz cream cheese, room temperature; 8 oz Cool Whip, frozen; ½ cup powdered sugar

Ingredients

2 ½ cups all-purpose flour

8 eggs, room temperature

1 cup granulated sugar

1 cup honey, warmed (microwave for 30 seconds)

16 oz sour cream, room temperature

2 teaspoons baking soda

2 tablespoons white distilled vinegar

½ teaspoon fine salt

8 oz cream cheese, room temperature

8 oz Cool Whip, frozen

½ cup powdered sugar

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line an 11×17 inch baking sheet with parchment paper, ensuring a 1-inch edge to prevent batter spills. This helps the babka bake evenly and contain the batter.

Step 2: In a large bowl, beat eggs, granulated sugar, and salt on high speed for 8-10 minutes until light, fluffy, and tripled in volume. In a small bowl, mix baking soda with vinegar until it fizzes.

Step 3: Warm the honey for about 30 seconds in the microwave. Add the baking soda mixture, warmed honey, and sour cream to the egg mixture. Beat on low speed just until combined, about 30-40 seconds, avoiding overmixing.

Step 4: Sift flour into the batter in small batches, mixing on low speed until just combined after each addition. The batter will be runny; this is normal. Avoid overmixing to keep the babka tender.

Step 5: Pour the batter evenly into the prepared baking sheet, spreading to the edges with a spatula. Bake for 30-32 minutes. Check doneness with a toothpick inserted into the center; it should come out clean.

Step 6: After baking, place a cooling rack over the babka still in the baking sheet, then carefully flip the sheet to release the babka. Peel off the parchment paper, flip the babka right side up on a cutting board, and let it cool completely before cutting.

Step 7: For the frosting, beat cream cheese and powdered sugar on low-medium speed for about 1 minute until smooth. Add frozen Cool Whip and beat on high speed for about 5 minutes until thick and fluffy. Refrigerate if needed to firm up.

Step 8: Trim the edges of the cooled babka for clean lines. Cut into 1.5-2 inch squares. Pipe the frosting onto each square in a swirl pattern. Serve immediately or refrigerate up to 3-4 days.

Tips & Variations

Ensure eggs and sour cream are at room temperature to help achieve the best texture and volume in the batter.

If you don’t have Cool Whip, whipped cream can be a substitute, but the frosting may be less thick and stable.

For a decorative finish, use a star piping tip to swirl the frosting on each babka square.

Try adding a sprinkle of cinnamon or chopped nuts into the batter for added flavor and texture.

FAQs

Can I make the babka without sour cream?

Sour cream adds moisture and tenderness to the babka. If you don’t have it, you can substitute with full-fat Greek yogurt or buttermilk in an equal amount for similar results.

How do I know when the babka is fully baked?

Insert a toothpick into the center of the babka after 30 minutes of baking. If it comes out clean or with just a few moist crumbs, it’s done. Overbaking can dry it out, so check early if your oven runs hot.