Preheat the oven to 350°F. Line a large baking sheet (11×17) with parchment paper.

In a large bowl, beat 8 eggs, 1 cup granulated sugar, and 1/2 teaspoon salt until light and fluffy (8-10 minutes on high).

In a small bowl, combine 2 teaspoons baking soda and 2 tablespoons white distilled vinegar, allowing it to fizz.

Microwave 1 cup honey for about 30 seconds.

Add the baking soda/vinegar mixture, honey, and 16 oz sour cream to the batter. Beat on low for 30-40 seconds until combined.

Sift 2 1/2 cups all-purpose flour into the batter and beat on low just until the flour is combined.

Pour all the batter at once into the prepared baking sheet and level to the edges with a spatula.

Bake for 30-32 minutes, until a toothpick inserted comes out clean.

Place a cooling rack over the baked cake and flip over the baking sheet. Remove the parchment paper.

Cut off the edges with a sharp knife and cut the whole babka into even squares, 1.5-2 inches or to your desired size.

To make the frosting, combine and beat 8 oz cream cheese and 1/2 cup powdered sugar for about 1 minute on low-medium speed.

Add 8 oz cool whip and continue beating on high until the frosting is thick, for about 5 minutes.

Transfer the frosting to a piping bag with Wilton tip #199 attached and pipe the frosting onto each square.