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Bulla Cake is a warmly spiced and popular Jamaican treat with a burst of molasses flavour complemented by ginger, cinnamon, allspice, and nutmeg. Cure your sweet tooth with this delicious Caribbean treat that can be enjoyed with avocado (pear), cheese or butter, whenever, wherever!

For more Jamaican sweet bread recipes, try my delicious Coco Bread and Jamaican Festival Recipe or Jamaican Fried Dumpling next! 

jamaican bulla cake and cheese in brown hands.
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Bulla Cake

Some of my greatest childhood memories include Jamaican bulla cake. Growing up, we would visit the local Caribbean/W.I. food market and bulla was always on the shopping list. On the car ride home, my mom would always break off a piece and give to us in the back seat of the car. It was always received with bright eyes and excitement because it was our kind of treat. Bulla to a Caribbean child is what donuts are to a North American child! All this being said, homemade bulla cake fresh out the oven is nothing compared to store-bought!

Here’s Why You’ll Love this Recipe

  • Simple to Prepare – this snack is super common because it’s so easy to make. Also, the ingredients are cheap (if you don’t already have them stocked in your pantry).
  • Diet Friendly – this egg-free baked dessert can easily be made vegan too!
  • Kid Friendly – maybe it’s the sweetness or the chewy texture… whatever the reason, children really love this soft cookie-like treat.
  • Perfect Grab and Go Snack – make a batch for family and pack them up for school, camp, and extracurricular activities.
bulla cakes on wooden board.

What is Bulla Cake?

Bulla cake, also called bulla, is a classic Jamaican snack that’s like a cross between a spiced cookie and sweet bread. These beloved flat, circular cakes are a popular Jamaican pastry because they’re inexpensive and just so good. Not to mention, they are very shelf stable and take a while to spoil.

The History of Bulla Cake

Today, you can find bulla cake packaged and on shelves but its roots date back to enslaved people in Jamaica. Enslaved people working on sugar plantations needed nutritious food to keep them full for extended periods of time. Using molasses, a sugar cane byproduct, flour, and pineapple or coconut extract, they created bulla cake.

But it’s not just popular on this island. Other Caribbean countries like Haiti and Trinidad have their own bulla cake variations.

a stack of jamaican bulla cakes.

What You Need To Make This Bulla Cake Recipe

  • Measuring Spoons and Cups – to accurately measure wet and dry ingredients.
  • Mixing Bowls – to mix and contain wet and dry mixtures.
  • Whisk – to thoroughly mix dry ingredients until incorporated.
  • Wooden Spoon – to combine wet and dry ingredients before dough is fully formed.
  • Baking Sheet lined with parchment paper or silicone mat – to bake without the cakes sticking to the sheet.

Ingredients and Ingredient Notes

  • All Purpose Flour – this provides structure.
  • Baking Powder – this ensures the cakes are light and fluffy.
  • Baking Soda – this leavening agent ensures the bulla cakes rise.
  • Spices – I used a delicious, aromatic blend of ground cinnamon, ground ginger, ground nutmeg and ground allspice.
  • Salt – mellow the sweetness of the sugar and molasses with this. It really makes the other flavours pop.
  • Molasses – this gives the cake that distinct golden brown hue it’s known for. It also provides natural sweetness.
  • Vanilla Extract – to balance the other flavours.
  • Brown Sugar – this adds sweetness and moisture.
  • Unsalted Butter – melted, this also adds moisture to the cakes.
  • Water – use this to combine the wet ingredients and liquify the brown sugar.
bulla ingredient flatlay.
Bulla Cake Ingredients

How to Make Jamaican Bulla Cake

Prepare Materials

Preheat oven to 350°F (177°C), and line a baking sheet with parchment paper or a silicone mat and set aside.

Combine Dry Ingredients

In a large mixing bowl, add your dry ingredients – flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice, salt, and whisk together until well combined.

Combine Wet Ingredients

In another large bowl, whisk together the brown sugar, melted butter, vanilla, molasses and water. Make space in the center of your dry ingredients, pour in your wet mixture and mix with a wooden spoon until a very soft and slightly sticky dough has started to form.

Form Dough Balls

Turn out the mixture onto a well floured and clean surface and bring the dough together by kneading gently for a few minutes or until a smooth dough ball forms.

Roll the Dough and Form Cakes

Roll out the dough to about a 1/2 – 1 inch thickness and cut out circles using either a large biscuit cutter or medium sized round bowl.

Bake and Serve

Transfer to the prepared baking sheet and bake for 12-15 minutes. Once baked, brush with melted butter and let cool. Finally, serve and enjoy!

Recipe Notes and Tips for Success

  • Don’t confuse baking powder and baking soda. This bulla cake recipe uses both for different reasons and the measurements are different.
  • Pay attention to the texture of the dough. You want it a little sticky but not too tacky and soft. Accurately measure all of your ingredients and this shouldn’t be a problem.
  • Don’t roll the dough too thin. Otherwise, you’ll end up with bulla chips. The appeal of this treat is the thickness.
  • Time to bake. These bulla cakes bake fairly quickly, you should keep an eye on them (around the 10-minute mark) as they can easily dry out if baked too long.

Recipe Substitutions and Tips

  • Vegan – instead of dairy butter, use vegan butter.
  • Gluten-Free – use gluten-free all purpose flour instead of the regular stuff.
  • Ginger – if you want this recipe to have a stronger gingery flavour, use freshly grated ginger.
  • Fruit – for a touch of tropical flavour, consider adding a teaspoon of banana or coconut extract. You can also use almond essence/extract.
a stack of jamaican bulla cakes.

How to Eat Bulla Cake

Jamaicans traditionally eat bulla cake with pears (avocados), cheese, or butter. All three options are the perfect sweet and savoury pairing. But, if you want to try something a little out of the box, here are some other ideas:

  • Candied Ginger – play up that ginger flavour by topping them with this!
  • Powdered Sugar – jazz this simple snack up a bit by dusting freshly baked cakes with this.
  • Chocolate Frosting/Jam – coat them with chocolate or place some at the center and make it a sandwich.

Can I Make this Ahead of Time?

Yes! Make bulla cake up to 2 days before serving, although I’m sure you won’t be able to resist indulging before!

Storage Instructions

Bulla cake lasts 5 days in an airtight container at room temperature. For longer storage, place them in the fridge.

broken in half bulla cakes in hand.

Frequently Asked Questions (FAQs)

What does bulla cake taste like?

Bulla cakes taste similar to ginger snap or molasses cookies. They are soft and sweet with a subtle warm spiciness.

Is bulla cake healthy?

Vegan and gluten-free options certainly make it a healthier snack. But just like any other dessert, these should be eaten in moderation.

How is bulla made?

Bulla is made by combining wet and dry ingredients into a dough, flattening then shaping it into thick discs. It is then baked at 350°F for 12-15 minutes (depending on thickness).

Interested in more Jamaican Recipes? Check These Out!

4.54 from 15 votes

Bulla Cake

Bulla Cake is a warmly spiced doughy treat with a burst of molasses flavour complemented by ginger, cinnamon, allspice, and nutmeg. Cure your sweet tooth with this delicious Caribbean treat that can be enjoyed whenever, wherever!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 servings

Equipment

  • Measuring Spoons and Cups
  • Mixing Bowls
  • Whisk
  • Wooden Spoon
  • Baking Sheet lined with parchment paper or silicone mat

Ingredients 

  • 3 cups All Purpose Flour, plus more for dusting
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 3 tsp Ground Ginger
  • 2 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/4 tsp Ground Allspice
  • 1/4 tsp Salt
  • 1 1/4 cup Brown Sugar, packed
  • 3 tbsp Unsalted Butter, (60g), melted
  • 2 tbsp Molasses
  • 2 tsp Pure Vanilla Extract
  • 1/2 cup Water

Instructions 

  • Preheat oven to 350°F (177°C), and line a baking sheet with parchment paper or a silicone mat and set aside.
  • In a large mixing bowl, add your dry ingredients – flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice, salt, and whisk together until well combined.
  • In another large bowl, whisk together the brown sugar, melted butter, vanilla, molasses and water. Make space in the center of your dry ingredients, pour in your wet mixture and mix with a wooden spoon until a very soft and slightly sticky dough has started to form. Turn out the mixture onto a well floured and clean surface and bring the dough together by kneading gently for a few minutes or until a smooth dough ball forms.
  • Roll out the dough to about a 1/2 – 1 inch thickness and cut out circles using either a large biscuit cutter or medium sized round bowl. Transfer to the prepared baking sheet and bake for 12-15 minutes.
  • Once baked, brush with melted butter and let cool. Serve and enjoy!

Video

Notes

Time to bake. These bulla cakes bake fairly quickly, you should keep an eye on them (around the 10-minute mark) as they can easily dry out if baked too long.
Pay attention to the texture of the dough. You want it a little sticky but not too tacky and soft. Accurately measure all of your ingredients and this shouldn’t be a problem.
Don’t roll the dough too thin. Otherwise, you’ll end up with bulla chips. The appeal of this treat is the thickness and this is up to preference. If you prefer a thicker bulla roll until about an inch to an inch and a half thick.
For additional notes and recipe tips see blog post above.
Like this recipe? Rate and comment below!& don’t forget to mention @theseasoned.skillet or #theseasonedskillet on Instagram!
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Nutrition

Calories: 482kcal | Carbohydrates: 99g | Protein: 7g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 312mg | Potassium: 247mg | Fiber: 2g | Sugar: 50g | Vitamin A: 178IU | Vitamin C: 0.1mg | Calcium: 130mg | Iron: 4mg
jamaican bulla cakes.

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About Taneisha Morris

My name is Taneisha, this is my online kitchen and I'm thrilled you're here. Take your time exploring the site; there's plenty to discover and be inspired by. Pull up a seat and make yourself at home!

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Recipe Rating




18 Comments

  1. 5 stars
    Girl Thankyou for this ! Itโ€™s so much better than Ralphโ€™s. Iโ€™m never buying store bought again and this recipe was so simple and hard to mess up . Thankyou lots .

    1. Yayyyyyyyy!!! Love to hear it!! So glad you enjoyed and it’s so easy right?? Thanks so much girl!

  2. Between the “helpful” tools, the ads covering the screen, the difficulty at finding the recipe and more this site is useless if you want to cook

    1. Hi! Your feedback is well received. Thank you for sharing your user experience and suggestions on how to improve!

  3. Looks amazing and I can’t wait to try it.

    You mentioned the shelf life (5 days in an airtight container – longer if refrigerated), if I make a double batch, can they be frozen? If so, how long will they last in the freezer?

    1. Hi Melissa, when stored properly they can last anywhere from 2 to 3 months. Wrap them individually with plastic wrap or aluminum foil to prevent them from sticking together and freeze in a freezer-safe resealable plastic bag or airtight containers. Hope this helps!

  4. 5 stars
    Wonderful recipe, brings back my childhood. Didn’t realize how simple the recipe was. Thank you for breaking it down and making it so simple to copy.

    1. Hi! The traditional cheese used with bulla is Tastee Cheese, which is a popular brand in Jamaica known for its mild, creamy flavour. If youโ€™re looking for an authentic taste, Tastee Cheese would be a great choice!

    1. Hi Marva! I’m thrilled that the whole family is enjoying the recipe! It’s such a classic treat, nothing beats that rich, traditional flavour. Thanks for sharing!

  5. 5 stars
    I have made Bulla before (not this recipe) and it turned out flat, dry & hard. Today I tried this recipe and it turned out amazing. So soft, puffy & delicious-just like the ones in Jamaica. My boyfriend and one of our neighbors are from Jamaica and they loved them. My neighborโ€™s adult son came out & gave me a big hug! This will be my go to recipe from now on. Thank you so much for sharing this recipe. โค๏ธโค๏ธ

    1. Hi Michele! Awe, this makes my heart so glad! Thanks so much for trying and sharing with your loved ones! Enjoy, enjoy, enjoy – you are so welcome!