Honey Babka is a classic, tender sweet bread that’s beloved for its rich flavor and moist texture.
This version combines a light, fluffy dough sweetened with honey and topped with a decadent cream cheese frosting.
Perfect for family gatherings, holiday celebrations, or as an everyday treat, this Honey Babka is sure to impress with its beautiful texture and mouthwatering taste.
The process is straightforward, making it a great choice for both seasoned bakers and beginners looking to try something new.
Honey Babka with Cream Cheese Frosting
Sweet and fluffy perfection with rich cream cheese frosting—an irresistible treat that’s sure to impress.
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:
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 is crucial to ensure that your babka bakes evenly and doesn’t overflow.
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 tripled in volume.
This step is essential for achieving the airy texture of the babka. In a small bowl, combine the baking soda and vinegar—this mixture will fizz up, helping the babka rise.
Warm the honey in the microwave for about 30 seconds to make it easier to mix into the batter. 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. Be careful not to overmix, as overmixing can cause the babka to become dense and lose its fluffiness.
3. Incorporate the Flour
Sift the flour into the batter in small batches to prevent lumps. Mix on low speed until just combined after each addition of flour.
The batter will be runny, and it may lose some of its fluffiness, but this is normal. Avoid overmixing at this stage, as too much handling can make the babka tough.
4. Bake the Babka
Pour the batter into the prepared baking sheet, spreading it evenly to the edges with a spatula. Make sure the batter is level, as this will ensure even baking.
Place the baking sheet in the preheated oven and bake for 30-32 minutes. Check for doneness by inserting a toothpick into the center of the babka—if it comes out clean, the babka is ready.
Overbaking can dry out the babka, so start checking a few minutes before the suggested baking time is up.
5. Cool the Babka
After baking, place a cooling rack over the babka while it’s still in the baking sheet. Carefully flip the baking sheet over to remove the babka from the pan.
Gently peel off the parchment paper from the bottom of the babka. Place a large cutting board on top of the babka and flip it back over so the cake is upright.
Let the babka cool completely on the cutting board to prevent it from sticking to the rack and developing unwanted grid marks.
Be sure to allow the babka to cool fully before cutting, as cutting while warm can cause it to crumble.
6. Prepare the Cream Cheese Frosting
In a medium bowl, beat together the cream cheese and powdered sugar on low-medium speed for about 1 minute until smooth.
Make sure the cream cheese is at room temperature to avoid lumps in the frosting. Add the frozen Cool Whip and continue beating on high speed for about 5 minutes, or until the frosting is thick and fluffy.
If the frosting is too runny, refrigerate it for 10-15 minutes to firm it up before piping.
7. Frost the Babka
Once the babka is completely cooled, trim the edges with a sharp knife to create clean lines.
Cut the babka into 1.5-2 inch squares. Transfer the frosting to a piping bag fitted with a star tip (such as Wilton tip #199) for a decorative finish.
Pipe the frosting onto each square in a swirl pattern, ensuring even coverage on all pieces. Serve the babka immediately or refrigerate for up to 3-4 days.
FAQs:
Q1: Can I use a different type of flour for this recipe?
While all-purpose flour is recommended for the best texture, you can experiment with cake flour for a lighter result. However, using whole wheat flour may make the babka denser.
Q2: Can I substitute the sour cream with yogurt?
Yes, full-fat Greek yogurt can be used as a substitute for sour cream. It will still provide the necessary moisture and tanginess, though the flavor might be slightly different.
Q3: How do I prevent the babka from becoming too dense?
Ensure you do not overmix the batter after adding the flour, and avoid overbaking. Proper mixing and careful attention to baking time are key to achieving a light and fluffy babka.
Q4: Can I freeze Honey Babka?
Yes, you can freeze the babka before frosting. Wrap it tightly in plastic wrap and then in aluminum foil. When ready to serve, thaw it at room temperature, frost, and enjoy.
Q5: What if my frosting is too runny?
If the frosting is too runny, chill it in the refrigerator for 10-15 minutes before piping. You can also add a bit more powdered sugar to thicken it.
