Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Ukrainian Old-Fashioned Honey Babka Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 7 reviews

This traditional Ukrainian Old-Fashioned Honey Babka is a delightful, fluffy cake made with honey, sour cream, and eggs, baked to perfection and topped with a creamy whipped cream cheese frosting. Perfect for celebrations or as a sweet treat any time of the day, this babka features a tender crumb and rich honey flavor complemented by a smooth and light frosting.

  • Total Time: 47 minutes
  • Yield: 20 servings

Ingredients

For the Babka:

  • 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

For the Frosting:

  • 8 oz cream cheese, room temperature
  • 8 oz Cool Whip, frozen
  • 1/2 cup powdered sugar

Instructions

  1. Prepare the Oven and Batter: Preheat your oven to 350°F (175°C). Line a large baking sheet (11×17 inches) with parchment paper, ensuring it has about a 1-inch edge to contain the batter. In a large bowl, beat 8 eggs, 1 cup granulated sugar, and 1/2 teaspoon fine salt on high speed for 8-10 minutes until the mixture is light and fluffy. In a small bowl, mix 2 teaspoons baking soda with 2 tablespoons white distilled vinegar; the mixture will fizz. Microwave 1 cup honey for 30 seconds. Add the baking soda and vinegar mixture, honey, and 16 oz sour cream to the egg mixture. Beat on low speed for 30-40 seconds just until combined, ensuring not to over-beat.
  2. Add Flour and Bake: Sift 2 1/2 cups all-purpose flour into the batter. Using a mixer on low speed, gently beat until the flour is just incorporated. The batter will be runny and less fluffy, but avoid over-beating to maintain a soft texture. Pour the batter evenly into the prepared baking sheet and level it with a spatula. Bake for 30-32 minutes or until a toothpick inserted in the center comes out clean.
  3. Cool and Cut the Babka: Once baked, place a cooling rack over the cake on the baking sheet, then flip the baking sheet so the cake is upside down. Remove the parchment paper from the bottom. Next, place a large cutting board on top of the cake and flip again, so the cake is right side up. Let the babka cool completely. Trim the edges with a sharp knife and cut the babka into evenly sized squares about 1.5 to 2 inches or your preferred size.
  4. Make the Frosting: In a medium bowl, combine 8 oz cream cheese and 1/2 cup powdered sugar. Beat on low to medium speed for about 1 minute until smooth. Add 8 oz frozen Cool Whip and continue beating on high speed for about 5 minutes until the frosting is thick and fluffy.
  5. Decorate and Serve: Transfer the frosting to a piping bag fitted with a Wilton #199 tip. Pipe the frosting onto each babka square generously. Serve immediately or refrigerate and enjoy over the next 3-4 days.

Notes

  • Ensure all ingredients, especially eggs, sour cream, and cream cheese, are at room temperature for the best batter consistency and frosting texture.
  • Do not over-beat the batter after adding flour to keep the cake soft and fluffy.
  • Cool the babka fully before frosting to prevent melting and sliding of the frosting.
  • The frosting can be stored in an airtight container in the refrigerator for up to 4 days.
  • Use a sharp serrated knife for clean cuts without crumbling the cake.
  • If you cannot find Cool Whip, whipped cream can be used as a substitute but the texture might slightly vary.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 32 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Ukrainian

Find it online: https://recipeteach.com/ukrainian-old-fashioned-honey-babka-recipe/