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Fashioned Honey Babka Recipe

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4.1 from 15 reviews

Fashioned Honey Babka is a soft, fluffy, and moist cake made with a unique combination of honey, sour cream, and a light batter that yields a tender crumb. Topped with a creamy, sweetened cream cheese frosting blended with cool whip, this recipe offers a delightful twist on traditional babka. Perfect for sharing, it’s baked in a large sheet pan and cut into convenient squares ideal for gatherings or dessert platters.

  • Total Time: 45 minutes
  • Yield: 20 servings

Ingredients

Batter Ingredients

  • 2 1/2 cups all-purpose flour
  • 8 eggs, room temperature
  • 1 cup granulated sugar
  • 1 cup honey, microwaved for 30 seconds
  • 16 oz sour cream, room temperature
  • 2 teaspoons baking soda
  • 2 tablespoons white distilled vinegar
  • 1/2 teaspoon fine salt

Frosting Ingredients

  • 8 oz cream cheese, room temperature
  • 8 oz cool whip, frozen
  • 1/2 cup powdered sugar

Instructions

  1. Prepare the oven and baking sheet: Preheat your oven to 350°F (175°C). Line a large 11×17 inch baking sheet with parchment paper, making sure the pan has an edge about 1 inch high to prevent the batter from spilling.
  2. Make the batter: In a large bowl, beat 8 room-temperature eggs, 1 cup granulated sugar, and 1/2 teaspoon salt on high speed for 8 to 10 minutes until the mixture is light and fluffy. In a small bowl, combine 2 teaspoons baking soda and 2 tablespoons white distilled vinegar; this will fizz. Microwave 1 cup honey for 30 seconds. Then add the baking soda and vinegar mixture, microwaved honey, and 16 ounces of sour cream to the egg mixture. Beat on low speed for 30 to 40 seconds just until combined; avoid over-beating. Sift the 2 1/2 cups all-purpose flour into the batter and mix gently on low speed just until the flour is incorporated. The batter will be runny and slightly less fluffy, which is desired to keep the cake tender.
  3. Bake the cake: Pour all the batter evenly into the prepared baking sheet and level with a spatula. Bake for 30 to 32 minutes or until a toothpick inserted in the center comes out clean.
  4. Cool and cut the babka: Once baked, place a cooling rack over the baking sheet and invert the pan to release the cake onto the rack. Carefully remove the parchment paper from the bottom of the cake. Place a large cutting board on top of the cake and flip again so the top is facing upward. Let it cool completely. Avoid leaving the cake upside down on the rack for too long to prevent marks or damage to the surface. When cooled, trim off the edges with a sharp knife and cut the babka into evenly sized squares about 1.5 to 2 inches or to your preferred size.
  5. Make the frosting: In a medium bowl, beat 8 ounces cream cheese and 1/2 cup powdered sugar on low to medium speed for approximately 1 minute until smooth. Add 8 ounces of frozen cool whip and beat on high speed for about 5 minutes until the frosting thickens.
  6. Pipe the frosting and serve: Transfer the frosting into a piping bag fitted with Wilton tip #199. Pipe the frosting onto each babka square. Serve immediately or refrigerate and enjoy within 3 to 4 days.

Notes

  • Do not over-beat the batter after adding the flour to avoid a dense or hard texture; the batter should be slightly runny.
  • Use room temperature eggs, sour cream, and cream cheese for best incorporation and texture.
  • Microwaving the honey softens its texture making it easier to mix.
  • Trim the edges of the baked cake for a cleaner presentation and uniform squares.
  • The frosting can be stored in the refrigerator for up to 4 days; bring to room temperature briefly before serving if firm.
  • Use parchment paper with an edge to prevent batter spillage while baking.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/fashioned-honey-babka-recipe/