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Honey Babka with Cream Cheese Frosting Recipe

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★★★★★

4.7 from 104 reviews

This Honey Babka with Cream Cheese Frosting is a tender, fluffy cake featuring a sweet honey-infused batter baked to perfection and topped with a smooth, airy cream cheese frosting. The babka is moist with a delicate crumb, making it a perfect dessert or breakfast treat that balances sweetness with a rich, creamy finish.

Ingredients

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Babka Batter

  • 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

Cream Cheese Frosting

  • 8 oz cream cheese, room temperature
  • 8 oz Cool Whip, frozen
  • ½ cup powdered sugar

Instructions

  1. Prepare the Baking Sheet: Preheat your oven to 350°F (175°C) and line an 11×17 inch baking sheet with parchment paper, making sure it has a 1-inch edge to prevent the batter from spilling over. This setup ensures even baking and contains the batter during the bake.
  2. Mix the Batter: In a large mixing bowl, beat together the eggs, granulated sugar, and salt on high speed for 8-10 minutes until the mixture is light, fluffy, and has tripled in volume. In a separate small bowl, mix baking soda and vinegar to activate the leavening. Warm the honey and add it along with the baking soda mixture and sour cream to the eggs mixture. Beat on low speed just until combined to avoid overmixing and maintain fluffiness.
  3. Incorporate the Flour: Sift the all-purpose flour into the batter in small batches, mixing gently on low speed just until each addition is incorporated. The batter will become runny and lose some volume, which is normal. Avoid overmixing to keep the babka tender.
  4. Bake the Babka: Pour the batter evenly into the prepared baking sheet and smooth it out with a spatula. Bake in the preheated oven for 30-32 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Avoid overbaking to maintain moisture.
  5. Cool the Babka: Once baked, place a cooling rack over the babka in the pan and carefully invert the baking sheet to remove the babka. Peel off the parchment paper, then flip the babka over onto a cutting board so it sits upright. Allow to cool completely before frosting to prevent crumbling during slicing.
  6. Prepare the Cream Cheese Frosting: Beat the room temperature cream cheese with powdered sugar on low to medium speed for about 1 minute until smooth. Add the frozen Cool Whip and beat on high speed for 5 minutes until thick and fluffy. If the frosting is too runny, refrigerate for 10-15 minutes to firm up.
  7. Frost the Babka: Trim babka edges for clean lines. Cut into 1.5-2 inch squares. Fill a piping bag fitted with a star tip (e.g., Wilton #199) with frosting and pipe onto each square in a decorative swirl. Serve immediately or refrigerate up to 3-4 days.

Notes

  • Ensure eggs and sour cream are at room temperature for better mixing and texture.
  • Do not overmix the batter after adding flour to keep the babka light and tender.
  • Use a sharp knife to trim edges and cleanly slice the babka.
  • Cool completely before frosting to avoid melting or sliding frosting.
  • If frosting is too soft, chilling helps achieve pipeable consistency.
  • Honey can be warmed gently to aid incorporation but avoid overheating.

Keywords: honey babka, cream cheese frosting, baked babka, sweet bread, dessert recipe, honey cake, fluffy babka, easy babka

Find it online: https://dinewithlily.com/honey-babka-with-cream-cheese-frosting-recipe/