Preheat the oven to a 350°F. Line a large baking sheet (11×17) with a parchment paper and set aside (Make sure the baking sheet has an edge of approximately 1” to prevent the batter from running out). In a large bowl, beat 8 eggs, 1 cup granulated sugar and 1/2 tsp salt until light and fluffy (8-10 mins on high). In a small bowl, combine and stir 2 tsps baking soda and 2 tbsps white distilled vinegar – it will fizz up. Microwave 1 cup honey for about 30 seconds. Then, add the baking soda/vinegar mixture, honey and 16 oz sour cream to the batter. Beat on low for 30-40 seconds just until combined (do not over-beat it). Sift 2 1/2 cups all-purpose flour into the batter and with a mixer on low, beat just until the flour is combined. The batter will be runny and lose the fluffiness a bit, but make sure to not over-beat it otherwise the cake texture will turn out hard and won’t be as fluffy.
Pour all the batter at once into the prepared baking sheet and level to the edges with a spatula. Bake for 30-32 mins, until the toothpick inserted comes out clean. Place a cooling rack over the baked cake and flip over the baking sheet. Remove the parchment paper from bottom of the cake. Place a large cutting board onto a cake and flip over again; let the babka cool. (Do not leave the cake upside down on a cooling rack for long, or it will leave cooling rack squares on top of the cake and might break/mush the top of it). Once cooled, cut off edges with a sharp knife, and cut whole babka into an even squares, to about 1.5-2”, or your desired size.
TO MAKE THE FROSTING: In a medium bowl, combine and beat 8 oz cream cheese and 1/2 cup powdered sugar for about 1 min on low-medium speed. Add 8 oz cool whip and continue beating on high until frosting is thick, for about 5 mins.
Transfer the frosting to a piping bag with Wilton tip #199 attached. Pipe the frosting onto each square. Enjoy right away or refrigerate and keep enjoying for next 3-4 days!!
How to Make Honey Babka:
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