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Honey Babka with Cream Cheese Frosting: The Ultimate Guide to a Sweet, Fluffy Masterpiece

Honey Babka with Cream Cheese Frosting: The Ultimate Guide to a Sweet, Fluffy Masterpiece
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This Honey Babka is soft, fluffy, and lightly sweet, baked in a sheet pan for easy cutting and sharing. The warm honey and airy batter make it taste like a cloud, while the cream cheese frosting adds a smooth, creamy finish. It’s perfect for celebrations, family gatherings, or anytime you want an impressive but simple dessert.

Ingredients

Scale

Babka Batter

  • 2 ½ cups all-purpose flour

  • 8 eggs, room temperature

  • 1 cup granulated sugar

  • 1 cup honey (warmed 30 seconds)

  • 16 oz sour cream, room temperature

  • 2 teaspoons baking soda

  • 2 tablespoons white 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 Pan

  • Preheat oven to 350°F (175°C).

  • Line an 11×17 inch baking sheet with parchment, making sure the edges stand up 1 inch to prevent overflow.

2. Mix the Batter

  1. In a large bowl, beat eggs, granulated sugar, and salt on high for 8–10 minutes until pale and tripled in volume.

  2. In a small bowl, mix baking soda + vinegar (it will fizz).

  3. Warm the honey for 30 seconds so it’s easier to mix.

  4. Add the baking soda mixture, warm honey, and sour cream to the egg mixture.

  5. Mix on low for 30–40 seconds—just until combined. Do not overmix.

3. Add the Flour

  • Sift the flour in gradually.

  • Mix on low speed after each addition, stopping when the flour disappears.

  • Batter will be runny—this is correct.

4. Bake

  • Pour batter into the pan and spread evenly.

  • Bake 30–32 minutes or until a toothpick comes out clean.

  • Avoid overbaking to keep it soft and moist.

5. Cool

  1. Place a cooling rack on top of the babka and flip the whole pan carefully.

  2. Remove parchment paper.

  3. Place a cutting board on top and flip the babka back upright.

  4. Cool completely before cutting or frosting.

6. Make the Cream Cheese Frosting

  1. Beat cream cheese and powdered sugar for 1 minute until smooth.

  2. Add frozen Cool Whip and beat on high for 5 minutes, until thick and fluffy.

  3. If frosting is too soft, chill for 10–15 minutes.

7. Frost the Babka

  1. Trim edges for clean cuts.

  2. Cut into 1.5–2 inch squares.

  3. Transfer frosting to a piping bag with a star tip.

  4. Pipe swirls on each piece.

  5. Serve immediately or refrigerate for 3–4 days.

Notes

  • Room-temperature eggs and sour cream help the batter stay fluffy.

  • Don’t skip the egg beating step—it gives the babka its sponge-like texture.

  • To make it extra honey-flavored, drizzle warm honey on top before frosting.

  • Chill the frosting if you want cleaner piping lines.

Find it online: https://chocotune.com/honey-babka-with-cream-cheese-frosting-the-ultimate-guide-to-a-sweet-fluffy-masterpiece/