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Honey Babka Cake with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 43 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: Approximately 12 squares
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Honey Babka Frosting is a delightful, sweet topping perfect for babka squares, combining creamy cream cheese, cool whip, and powdered sugar for a smooth and luscious finish. This frosting pairs beautifully with the rich, fluffy babka cake infused with honey and sour cream, providing a perfect balance of sweetness and tang.

Ingredients

Babka Cake Ingredients

  • 2½ cups all-purpose flour
  • 8 large eggs
  • 1 cup granulated sugar
  • ½ tsp salt
  • 1 cup pure honey
  • 16 oz sour cream (room temperature)
  • 2 tsp baking soda
  • 2 tbsp white distilled vinegar

Frosting Ingredients

  • 8 oz cream cheese
  • 8 oz cool whip
  • ½ cup powdered sugar

Instructions

  1. Prepare the Oven and Egg Mixture: Preheat your oven to 350°F. In a large mixing bowl, beat the eggs, granulated sugar, and salt together until the mixture becomes fluffy. In a small bowl, combine baking soda with white distilled vinegar to create a foamy reaction. Continue to beat the egg mixture for 8-10 minutes, ensuring it lightens in color.
  2. Add Honey and Sour Cream: Warm the honey in the microwave for about 30 seconds to make it easier to blend. Add the honey, room temperature sour cream, and the baking soda-vinegar mixture to the beaten eggs. Beat briefly on low speed for 30-40 seconds to incorporate all ingredients without deflating the batter.
  3. Combine Flour and Bake: Sift the all-purpose flour over the wet ingredients and gently mix just until combined to avoid overworking the batter. Pour the batter into a lined baking pan, smooth the surface with a spatula, and bake for 30-32 minutes, or until a toothpick inserted in the center comes out clean.
  4. Prepare the Frosting: Once the cake is baked, flip it onto a cooling rack and carefully remove the parchment paper. Cut the cake into squares. In a separate bowl, beat the cream cheese together with the powdered sugar until smooth. Gently fold in the cool whip and then beat the frosting mixture for 5 minutes until it is thick and fluffy.
  5. Frost and Serve: Transfer the frosting into a piping bag fitted with tip #199. Pipe the frosting generously onto each babka square. Serve immediately to enjoy the fresh creaminess or refrigerate for later use.

Notes

  • Ensure sour cream is at room temperature to prevent batter from curdling.
  • Do not overmix after adding flour to keep the babka light and fluffy.
  • Use fresh eggs for best texture and rise.
  • The frosting is best served fresh but can be refrigerated up to 24 hours; bring back to room temperature before serving.
  • If you don’t have a piping bag, spread the frosting with a butter knife or spatula.

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