Honey babka is one of those classic Ukrainian desserts that feels like home. It’s sweet, soft, and comforting — the kind of cake you’d expect to see on a family table during celebrations, holidays, or even just a cozy Sunday tea. This version is old-fashioned, made with plenty of eggs for richness, honey for that signature golden sweetness, and sour cream to keep it moist and tender.
What I love most about this recipe is how simple it really is once you break it down. The batter comes together quickly, and instead of a tall, braided bread like some people imagine when they hear “babka,” this one is baked in a sheet pan, cut into neat squares, and finished with a generous swirl of cream cheese frosting. It’s easy to serve at gatherings, and you can decorate each piece beautifully without too much fuss.
Ingredients for the Babka
- 2 1/2 cups all-purpose flour
- 8 eggs at room temperature
- 1 cup granulated sugar
- 1 cup honey, warmed in the microwave for 30 seconds
- 16 oz sour cream at room temperature
- 2 teaspoons baking soda
- 2 tablespoons distilled white vinegar
- 1/2 teaspoon fine salt
Ingredients for the Frosting
- 8 oz cream cheese at room temperature
- 8 oz frozen whipped topping
- 1/2 cup powdered sugar
Step-by-Step Preparation
Preheat your oven to 175°C (350°F). Line a large baking sheet (28×43 cm) with parchment paper and set it aside. In a large mixing bowl, beat together the eggs, sugar, and salt on high speed until the mixture becomes light, fluffy, and pale in color. This usually takes around 8–10 minutes, and it’s worth the effort because this step sets up the airy texture of the babka.
In a small bowl, combine the baking soda with the vinegar — it will fizz and bubble. Warm the honey briefly in the microwave, then add it to the egg mixture along with the baking soda-vinegar mixture and the sour cream. Beat gently on low speed just until blended. Now sift in the flour and mix again on low speed until the batter is smooth. Don’t overmix; it should stay light. The batter will be on the runnier side, and that’s exactly how it should be.
Pour the batter into your prepared baking pan and spread it evenly. Bake for 30–32 minutes, or until a toothpick inserted into the center comes out clean. Once baked, flip the babka out of the pan onto a wire rack, peel off the parchment, and flip it back right-side up. Allow it to cool completely. When cooled, trim the edges for a clean look and cut the cake into neat squares, about 4–5 cm each.
For the frosting, beat the cream cheese with powdered sugar until smooth. Add the whipped topping and continue beating on high for about 5 minutes, until it becomes thick and fluffy. Transfer the frosting into a piping bag fitted with a star tip and pipe onto each babka square. You can serve immediately or refrigerate for later — it keeps well for 3–4 days in the fridge.
Why This Recipe Works
This babka is moist from the honey and sour cream, but it isn’t heavy. The eggs whip up lightness, while the honey brings a deep, rich sweetness that feels nostalgic. The frosting is simple but balances the cake beautifully with its creaminess and a touch of tang.
If you want to save some time, you can skip piping and simply spread the frosting over the entire cake before cutting. But the individual decorated squares really make it look special — especially for gatherings.
Storage and Serving Tips
Honey babka tastes best the day it’s made but stays delicious for several days if refrigerated. Store leftovers in an airtight container in the fridge for up to four days. To serve, let the cake squares sit at room temperature for about 15 minutes to soften slightly.
This is one of those desserts that makes a table feel festive instantly. Whether you’re baking it for Easter, Christmas, or just because you’re craving something sweet and homemade, Ukrainian honey babka is a treat that never disappoints.