🍒 Bublanina Recipe – Czech Fruit Sheet Cake (Cooked with a Hungarian Heart) 🇭🇺

You got it, Ashley! Here’s your long-form, cozy, heartfelt Bublanina recipe post — perfect for Facebook, your blog, or a caption that brings in those nostalgic vibes. 🍒🇭🇺

🍒 Bublanina Recipe – Czech Fruit Sheet Cake (Cooked with a Hungarian Heart) 🇭🇺

Have you ever tasted a cake that felt like a hug from a summer afternoon?
Bublanina is exactly that. It’s a soft, fluffy fruit sheet cake that’s been passed down through generations in Czech kitchens—simple, rustic, and bursting with juicy seasonal fruits. And even though it’s Czech by tradition, I’m bringing a little Hungarian soul to this one because flavors like these? They don’t follow borders—they just follow hearts. ❤️

Whether you use cherries, plums, apricots, or berries, Bublanina lets the fruit shine in every bite. The batter is light, almost sponge-like, and it comes together in minutes—no fancy mixers, no complicated steps, just love and good ingredients.

✨ Ingredients:

  • 4 large eggs (room temp)
  • 3/4 cup (150g) granulated sugar
  • 1 tsp vanilla extract
  • 1/2 cup (120ml) neutral oil (sunflower or canola are best)
  • 1/2 cup (120ml) milk
  • 1 3/4 cups (220g) all-purpose flour
  • 2 tsp baking powder
  • Pinch of salt
  • 2 cups of fresh fruit (pitted cherries, sliced plums, apricot halves, raspberries—whatever you love!)
  • Powdered sugar for dusting (optional but recommended)

👩‍🍳 How to Make It:

  1. Preheat your oven to 350°F (175°C). Grease and line a 9×13″ baking pan with parchment paper or lightly flour it.
  2. In a large bowl, beat the eggs and sugar with a whisk or hand mixer until pale and airy. This takes about 5–6 minutes and is what gives the cake its fluffy texture.
  3. Stir in the vanilla, oil, and milk until well combined.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture and fold until you have a smooth batter.
  5. Pour the batter evenly into the prepared pan and smooth it out with a spatula.
  6. Gently place the fruit on top—scatter them all around so each bite gets something special. Don’t press too deep, they’ll sink slightly while baking and look beautiful.
  7. Bake for about 30–35 minutes, or until the top is golden and a toothpick comes out clean from the center.
  8. Let it cool, then dust with powdered sugar before serving, if you like.
PREPARATION