The Best Chocolate Babka Recipe

I originally published this recipe in 2020 and have since added new photos and a few more success tips.

If you love the gorgeous look and fluffy texture of braided challah bread and the layered flavor of chocolate biscuit pudding, you’re going to love my traditional chocolate babka. It’s a lovely mash-up of the two, sort of like a giant version of cinnamon rolls where the spiced filling is replaced by chocolate and the frosting is replaced by a clear, sticky glaze. 

What is Babka?

Babka is a rich, sweet, yeast-leavened bread that originated in the Jewish communities of Eastern Europe. Traditionally made from leftover challah dough, it’s rolled out, spread with a sweet filling, like chocolate, cinnamon, or fruit jam, then twisted into a braid to reveal beautiful, swirled layers once baked.

The name babka comes from the Slavic word for “grandmother,” a nod to the loaf’s old-world Polish and Ukrainian roots. Originally baked as a simple, homey treat for Shabbat, babka has evolved into a beloved bakery staple across the world, especially in New York City where chocolate babka became famous.

While there are some savory versions filled with cheese or herbs, most often babka sits at the crossroads of cake and bread. It strikes the perfect balance between tender, flaky crumb and a gooey, decadent filling, making it equally delicious for breakfast, dessert, or an afternoon coffee break.

Ingredients & Substitutions

• All-Purpose Flour – Unlike crusty artisan-style breads, traditional babka should be soft and tender. That’s why we rely on plain flour instead of more protein-heavy bread flour for this recipe.
• Granulated Sugar – White sugar has a neutral pH and zero added moisture, perfect for a proper rise.
• Instant Dry Yeast – I love using instant yeast to get the proverbial ball rolling a little more quickly. If you opt to use active dry yeast, just be sure to proof it in the milk with a bit of sugar first and allow for a longer rise time.
• Salt – While an essential flavoring element of nearly all recipes, salt can kill yeast. Make sure to “dilute” it in your milk before adding it to the bowl.
• Large Eggs & Butter – Both enrichments help create a pillowy-soft consistency in the bread/cake layer. Make sure they’re both at room temp when you start so they mix into the dough easily.
• Lukewarm Milk – Yeast likes a cozy environment, so it makes sense to add warmth to the dough. Make sure it’s warm, not hot—high temperatures can kill yeast. 
• Dark Chocolate – The higher the cocoa percentage, the darker and more bittersweet the chocolate babka filling will taste. I personally like reaching for the 60-70% range, but you’re welcome to use lighter milk chocolate or darker chocolate if you prefer. I recommend using bar chocolate, which melts more smoothly than chocolate chips.
• Unsweetened Cocoa Powder – If possible, reach for Dutch-processed chocolate which tastes more chocolatey and less sharp than conventional cocoa.
• Powdered Sugar – Made by blitzing granulated sugar and cornstarch together in a 1 cup to 1 tablespoon ratio, this superfine sweetener ensures a silky smooth chocolate filling that sets up perfectly.
• Simple Syrup – Made by mixing equal parts sugar and water (by volume), this bartending staple works to add a beautiful shine and lingering sweetness to our loaf.

This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇

How to Make Chocolate Babka

Watch the full video recipe to learn how to make the BEST Chocolate Babka recipe.

Prefer the written recipe? Scroll down to the recipe box 👇

Optional Variations & Dietary Adaptations

One of the best things about this bakery-style chocolate babka is how endlessly customizable it is. Once you’ve mastered the dough, you can fill, top, or flavor it in dozens of delicious ways:

• Add-Ins – Feel free to add cinnamon, crushed nuts or chocolate chips to the filling for extra texture and flavor.
• Cinnamon Babka – Swap the chocolate filling for a buttery cinnamon-sugar blend for a cozy, classic twist.
• Nutella or Hazelnut Babka – Use homemade Nutella or healthier chocolate hazelnut spread for a smooth, chocolatey filling with a nutty edge.
• Pistachio Babka – Spread pistachio paste or finely chopped pistachios mixed with honey and butter for a fragrant, Middle Eastern-inspired flavor.
• Coconut Chocolate Babka – Add shredded coconut to your chocolate filling for extra texture and a tropical flair.
• Fruit-Filled Babka – Try fruit preserves or jam (like raspberry, apricot, or fig) for a slightly tart variation that’s perfect for breakfast.
• Savory Babka – Skip the sweet and go savory instead! Fill the dough with caramelized onions and cheese, pesto and mozzarella, or roasted garlic and herbs for an unexpected twist.
• Toppings – Before baking, sprinkle the loaf with streusel, pearl sugar, or chopped nuts for extra crunch and sweetness.

Expert Tips & Tricks 

• Use room temperature ingredients. Cold butter, milk, or eggs can slow down the yeast activity and make the dough harder to knead. Let everything come to room temperature before you start for a smooth, elastic dough.
• Don’t rush the rise. Babka dough is enriched with butter and sugar, which means it takes longer to rise than lean doughs like bread or pizza. Be patient, give it plenty of time to double in size.
• Chill the dough before shaping. Slightly chilling the dough (30–60 minutes) makes it easier to roll, spread the filling, and twist without tearing. It also helps create clean, distinct chocolate swirls. I recommend making the dough a day in advance and letting it rise overnight in the fridge for deeper flavor and easier handling.
• Spread the filling evenly, but not too thick. Leave about a ½-inch border around the edges to prevent the filling from leaking out during rolling or baking.
• Use parchment and loaf pans. Babka can be sticky, so lining your loaf pans makes removal easy and keeps the loaf’s shape intact.
• Twist tightly for more defined layers. A firm, even twist gives that signature marbled effect once sliced. If it’s too loose, the filling may clump at the bottom.
• Brush with simple syrup right out of the oven. This locks in moisture, gives it a glossy finish, and keeps the loaf soft for days.
• Slice with a serrated knife to cut cleanly through the layers without squishing the loaf.

How to Serve Chocolate Babka

Chocolate babka can be enjoyed morning, noon, or night. Serve it slightly warm so the chocolate swirls are soft and gooey, preferably with a cozy mug of tahini coffee, chai latte, or hot chocolate. 

For dessert, take it up a notch by serving warm slices with a scoop of vanilla ice cream, a drizzle of chocolate sauce, or a dollop of whipped cream. It’s also lovely alongside fresh berries or a smear of strawberry chia jam for brightness. (I love the chocolate-berry combo!)

If you’re entertaining, cut babka into thick slices or cubes and serve it on a dessert board with seasonal fruit, nuts, chocolate fondue, and a few other pastries. And if you happen to have leftovers (rare, but possible!), use them to make babka French toast or bread pudding to give it a decadent second life.  

Babka: Storage & Reheating

• Room Temperature: Store chocolate babka tightly wrapped in plastic wrap or foil at room temperature for up to 4 days. Keep it in a cool, dry spot, but don’t refrigerate, as that can dry it out.
• Freeze: Babka freezes beautifully! Wrap the whole loaf or individual slices tightly in plastic wrap, then foil or a freezer bag, and freeze for up to 2 months.
• Reheat: Warm slices in a 300°F (150°C) oven for 8-10 minutes or briefly in the microwave for 10-15 seconds to restore that fresh-baked softness and bring the chocolate back to its gooey glory.
• Pro Tip: If reheating from frozen, let the babka thaw overnight in the refrigerator before warming to make it taste just like the day it was baked.

FAQs