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; 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

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The Honey Babka with Cream Cheese Frosting is a delightful treat that brings together the rich, honeyed sweetness of a tender cake and the smooth, tangy creaminess of classic cream cheese frosting. This recipe is a perfect balance of flavors and textures, making it an irresistible centerpiece for any special occasion or a luxurious everyday indulgence. With its airy crumb and luscious topping, the Honey Babka with Cream Cheese Frosting will quickly become one of your most cherished homemade desserts.

Honey Babka with Cream Cheese Frosting Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, wholesome ingredients for this recipe is key to achieving the perfect harmony of taste and texture. Each component plays a crucial role—from the flour providing structure to the honey delivering natural sweetness and moisture.

All-purpose flour: The foundation of the babka, ensuring a tender yet sturdy crumb.
Eggs (room temperature): Important for that fluffy, airy texture you’ll love.
Granulated sugar: Adds sweetness and helps to create a golden crust.
Honey (warmed): Brings a deep, natural sweetness and moisture to the cake.
Sour cream (room temperature): Contributes tanginess and keeps the babka moist and tender.
Baking soda and white distilled vinegar: React together to help the babka rise perfectly light.
Fine salt: Balances sweetness and enhances overall flavor.
Cream cheese (room temperature): Essential for a smooth, rich frosting.
Cool Whip (frozen): Whipped topping that adds a fluffy lift to the frosting.
Powdered sugar: Sweetens and thickens the cream cheese frosting to perfection.

How to Make Honey Babka with Cream Cheese Frosting

Step 1: Prepare the Baking Sheet

Start by preheating your oven to 350°F (175°C) and lining an 11×17 inch baking sheet with parchment paper. Be sure to create a 1-inch edge with the parchment to keep the batter contained. This simple setup ensures your babka bakes evenly and looks flawless with no spills.

Step 2: Mix the Batter

Next, the magic begins as you beat eggs, granulated sugar, and salt on high speed for 8 to 10 minutes until the mixture is wonderfully light and fluffy. This is the secret step for that classic babka texture. In a small bowl, mix baking soda with vinegar to create a fizzing reaction that helps the cake rise beautifully. Warm your honey slightly so it blends seamlessly, then fold it along with the sour cream and baking soda mixture into the eggs at a gentle speed to keep everything airy yet combined.

Step 3: Incorporate the Flour

Sift your flour slowly into the batter in batches, mixing gently after each addition. It’s totally normal for the batter to become runny and for the fluffiness to soften at this point. Resist the urge to overmix here; you want to maintain a tender crumb, not a dense cake.

Step 4: Bake the Babka

Pour your batter evenly onto the prepared baking sheet and smooth it out with a spatula. Baking for about 30 to 32 minutes lets the babka develop that golden exterior while staying moist inside. Check doneness by poking with a toothpick—it should come out clean. Keep a close eye to avoid dryness, and trust your senses!

Step 5: Cool the Babka

Once baked, carefully flip the babka off the parchment paper onto a cutting board to cool fully. This technique prevents the babka from developing unwanted marks and makes cutting clean and easy later on. Patience here pays off in presentation and texture.

Step 6: Prepare the Cream Cheese Frosting

Create the luscious frosting by beating cream cheese and powdered sugar until silky smooth. Then, add the frozen Cool Whip and whip it all together until light and fluffy. If the frosting seems too soft, a quick chill will firm it up perfectly for decorating.

Step 7: Frost the Babka

Once your babka has cooled, trim the edges neatly and cut into 1.5 to 2 inch squares. Using a piping bag with a star tip, swirl the cream cheese frosting onto each square in a beautiful, inviting design. This final flourish takes your Honey Babka with Cream Cheese Frosting from delicious to absolutely irresistible.

How to Serve Honey Babka with Cream Cheese Frosting

Garnishes

Consider finishing your babka with a drizzle of extra honey or a sprinkle of toasted chopped nuts like pistachios or walnuts. These touches add texture and an impressive look that will wow anyone at your table.

Side Dishes

Honey Babka with Cream Cheese Frosting pairs beautifully with a cup of strong coffee or a fragrant tea. For a more substantial brunch, serve alongside fresh fruit salad or a creamy yogurt parfait to balance sweetness with freshness.

Creative Ways to Present

Try serving the babka as part of a dessert platter with assorted berries and chocolate sauce for dipping. Or, place a square beside a scoop of vanilla ice cream for a decadent twist. The creamy frosting makes it versatile and lovely in countless presentations.

Make Ahead and Storage

Storing Leftovers

Store your leftover Honey Babka with Cream Cheese Frosting covered tightly in the refrigerator to keep the frosting fresh and the babka moist for up to four days. Use an airtight container to prevent it from absorbing other fridge odors.

Freezing

You can freeze babka without frosting by wrapping it well in plastic wrap and foil. Freeze for up to a month. When ready to enjoy, thaw overnight in the fridge and add frosting just before serving for the best texture.

Reheating

To warm slices, place them in a toaster oven or microwave for a few seconds. Be cautious with the frosting; remove it before reheating if microwaving. Reheat just enough to revive softness without melting your cream cheese topping.

FAQs

Can I substitute sour cream in the recipe?

Yes! Greek yogurt is a great substitute for sour cream here. It provides similar moisture and tang without altering the texture dramatically.

Why is the honey warmed before adding?

Warming honey makes it easier to incorporate into the batter evenly, preventing clumps and ensuring a smooth mixture that contributes to an even crumb.

Can I make the frosting ahead of time?

Definitely! Prepare the cream cheese frosting a day in advance and keep it refrigerated in a sealed container. Bring it to room temperature and re-whip briefly before using for best fluffiness.

What if I don’t have Cool Whip?

If you prefer not to use Cool Whip, you can substitute with homemade whipped cream or an equal amount of heavy whipping cream whipped to stiff peaks. This keeps the frosting light and airy.

How do I know when my babka is baked properly?

The best indicator is a clean toothpick inserted in the center. The top should be golden brown but not dark or overly crisp, ensuring the texture inside stays soft and moist.

Final Thoughts

This Honey Babka with Cream Cheese Frosting is a truly special dessert that feels both elegant and cozy. It’s a wonderful recipe to share with loved ones, sure to bring smiles and requests for seconds. Don’t wait to try it—you deserve a slice of this sweet, creamy magic in your life soon!

Honey Babka with Cream Cheese Frosting Recipe

★★★★★

4.9 from 23 reviews

Author: lilan
Total Time: 52 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Honey Babka with Cream Cheese Frosting is a rich and fluffy dessert bread featuring a moist batter sweetened with honey and granulated sugar, baked to perfection, and topped with a smooth, creamy frosting made from cream cheese and Cool Whip. It offers a delightful balance of sweetness and tanginess, perfect for special occasions or an indulgent treat.

Instructions

Prepare the Baking Sheet: 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 spillover. This ensures even baking and keeps the batter contained.
Mix the Batter: Beat eggs, sugar, and salt on high speed for 8-10 minutes until light, fluffy, and tripled in volume. In a small bowl, combine baking soda and vinegar, allowing fizzing. Warm honey for 30 seconds, then add the baking soda mixture, honey, and sour cream to eggs. Beat on low speed just to combine, about 30-40 seconds, avoiding overmixing to maintain airiness.
Incorporate the Flour: Sift flour into the batter in small batches, mixing on low speed until just combined after each addition. The batter will become runny and lose some fluffiness, which is normal. Avoid overmixing to prevent toughness.
Bake the Babka: Pour batter evenly into the prepared baking sheet and smooth the surface. Bake for 30-32 minutes, checking doneness with a toothpick; if clean, it’s ready. Avoid overbaking to keep the babka moist.
Cool the Babka: Place a cooling rack over the babka still in the pan, flip the baking sheet to release the babka onto parchment paper, then peel off the parchment. Flip the babka upright using a cutting board on top and allow to cool completely before cutting to prevent crumbling.
Prepare the Cream Cheese Frosting: Beat cream cheese and powdered sugar on low-medium speed for 1 minute until smooth. Add frozen Cool Whip and beat on high speed for 5 minutes until frosting is thick and fluffy. Chill 10-15 minutes if too runny before piping.
Frost the Babka: Once cooled, trim edges for clean lines, then cut into 1.5-2 inch squares. Pipe frosting onto each square with a star tip in a swirl pattern. Serve immediately or refrigerate for 3-4 days.

Notes

Use room temperature eggs, sour cream, and cream cheese for optimal mixing and texture.
Do not overbeat the batter once flour is added to prevent a dense babka.
Warm honey slightly to incorporate smoothly into the batter.
Check the babka a few minutes before the end of baking time to avoid drying it out.
The frosting can be made ahead and refrigerated to save time.
Store leftover babka covered in the refrigerator to maintain freshness up to 4 days.

Prep Time: 20 minutes
Cook Time: 32 minutes
Category: Dessert, Bread
Method: Baking
Cuisine: Jewish, Eastern European