📝 About This Recipe
A beloved staple of Jamaican culture, the Bulla Cake is a robust, ginger-infused spiced cake known for its distinctive flat, circular shape and dense, chewy texture. Infused with deep notes of molasses and warm Caribbean spices, this rustic treat offers a nostalgic taste of island bakeries and street-side snacks. It is a hearty, soul-warming sweet that perfectly balances the heat of fresh ginger with the earthy sweetness of dark brown sugar.
🥗 Ingredients
Dry Ingredients
- 3 cups All-purpose flour (sifted)
- 1 cup Dark brown sugar (packed)
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt (fine sea salt)
Spices and Aromatics
- 1 tablespoon Ground ginger (for deep warmth)
- 1 tablespoon Fresh ginger (finely grated or minced into a paste)
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground allspice (also known as pimento)
- 1/4 teaspoon Ground nutmeg (freshly grated if possible)
Wet Ingredients
- 2 tablespoons Molasses (for color and richness)
- 1 teaspoon Vanilla extract
- 3/4 cup Water (room temperature; may need slightly more for dough consistency)
- 2 tablespoons Unsalted butter (melted and cooled)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or lightly grease them with butter to ensure the cakes don't stick.
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2
In a large mixing bowl, whisk together the sifted all-purpose flour, baking soda, baking powder, salt, ground ginger, cinnamon, allspice, and nutmeg until perfectly combined.
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3
Add the packed dark brown sugar to the dry mixture. Use your fingers or a fork to break up any lumps, ensuring the sugar is evenly distributed throughout the flour.
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4
In a separate medium bowl, combine the water, molasses, melted butter, vanilla extract, and the finely grated fresh ginger. Stir until the molasses is fully dissolved.
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5
Make a well in the center of the dry ingredients and pour in the liquid mixture. Using a sturdy wooden spoon, gradually incorporate the flour into the liquid.
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6
Mix until a stiff, slightly sticky dough forms. Be careful not to over-mix; stop as soon as no dry flour streaks remain to keep the cakes from becoming too tough.
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7
Turn the dough out onto a well-floured surface. Dust the top of the dough with a little more flour so it is easier to handle.
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8
Gently roll or pat the dough out to a thickness of about 1/2 inch. Do not roll it too thin, as Bullas are meant to be substantial and soft.
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9
Using a 3 or 4-inch circular cookie cutter (or the rim of a glass), cut out rounds of dough. Re-roll the scraps once to cut the remaining cakes.
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10
Place the rounds onto the prepared baking sheets, spacing them at least 2 inches apart as they will expand slightly during baking.
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11
Bake for 25 to 30 minutes. The cakes should be firm to the touch but still have a slight give when pressed. Do not overbake, or they will become hard biscuits.
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12
Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
💡 Chef's Tips
Use both ground and fresh ginger for the most authentic and multi-dimensional flavor profile. If the dough is too sticky to handle, chill it in the refrigerator for 20 minutes before rolling out. Avoid over-kneading the dough, as this develops too much gluten and makes the Bulla tough rather than chewy. Store your Bulla cakes in an airtight container to keep them soft; they actually taste even better the next day as the spices mellow. If you prefer a darker Bulla, you can substitute the water with cold-brewed coffee or increase the molasses by one tablespoon.
🍽️ Serving Suggestions
The most traditional way to eat Bulla is sliced in half and sandwiched with a thick slice of Jamaican avocado (pear). Pair with a wedge of sharp cheddar cheese for a classic sweet-and-savory Jamaican snack. Enjoy warm with a cup of Jamaican Blue Mountain coffee or a hot ginger tea. Serve as a breakfast treat alongside a glass of cold milk or a tropical fruit smoothie. For an indulgent dessert, serve slightly warm with a dollop of coconut whipped cream.