Preheat your oven to 350°F (175°C). Line an 11×17-inch baking sheet with parchment paper, ensuring it has a 1-inch rim to keep the batter from spilling during baking. This step is essential for even baking and avoiding any mess from overflow.

In a large mixing bowl, beat the eggs, granulated sugar, and salt on high speed for 8–10 minutes until the mixture becomes pale, fluffy, and triples in volume—this aeration is key to a light-textured babka. In a separate small bowl, mix the baking soda with the vinegar; it will fizz, acting as a natural leavening agent. Warm the honey in the microwave for about 30 seconds to loosen its consistency. Add the honey, sour cream, and the baking soda-vinegar mixture to the egg mixture. Mix on low speed just until combined, about 30–40 seconds. Do not overmix, as this can deflate the batter and make the babka dense.

Gradually sift the flour into the batter in small portions, mixing on low speed after each addition until just combined. The batter will appear loose and may deflate slightly—this is expected. Avoid overworking the mixture, as too much stirring can result in a tougher final texture.

Pour the batter into your prepared baking sheet, using a spatula to spread it evenly across the surface and to the edges. Ensuring an even layer helps the babka bake uniformly. Place the pan in the oven and bake for 30–32 minutes. Begin checking for doneness around the 28-minute mark by inserting a toothpick into the center—if it comes out clean, the babka is ready. Be cautious not to overbake, as this can dry out the cake.

Once baked, place a cooling rack over the baking sheet and carefully flip it over to release the babka. Gently peel away the parchment paper from the bottom. Position a large cutting board on top and flip again so the babka is right-side up. Allow it to cool completely on the board to avoid sticking and to prevent grid marks from the cooling rack. Cutting too soon can cause crumbling, so be sure it’s fully cooled before slicing.

In a medium mixing bowl, combine the softened cream cheese and powdered sugar. Beat on low to medium speed for about 1 minute, or until smooth and lump-free. Add the frozen Cool Whip and beat on high speed for 5 minutes until the frosting becomes thick, airy, and spreadable. If the consistency is too soft, refrigerate the frosting for 10–15 minutes to help it set before piping.

Once the babka has cooled fully, trim the edges with a sharp knife for clean, professional-looking lines. Cut into 1.5 to 2-inch squares. Transfer the frosting to a piping bag fitted with a star tip, such as Wilton #199, and pipe a decorative swirl on top of each piece. Serve immediately, or store the frosted babka squares in the refrigerator for up to 3–4 days.