Bulla is a thrifty, old-time Jamaican cake — dense and not too sweet, dark with molasses and warm with ginger and nutmeg. It travels well, keeps for days, and is traditionally eaten with a wedge of cheddar or a chunk of ripe "pear" (avocado).
Ingredients
- 3 cups flour
- 1 cup molasses (or "wet sugar" dissolved in water)
- ½ cup brown sugar
- 1 tbsp ground ginger
- 1 tsp nutmeg + 1 tsp cinnamon
- 1 tsp baking soda
- ¼ cup melted butter + ~½ cup water
Method
- Whisk the flour, brown sugar, ginger, nutmeg, cinnamon and baking soda together.
- Stir in the molasses and melted butter, then add just enough water to bring it together into a stiff, sticky dough.
- Turn onto a floured surface and shape into flat rounds about ½-inch thick; place on a greased or lined baking sheet.
- Bake at 350°F (175°C) for 20–25 minutes until set and firm to the touch (it stays dense — don't expect a fluffy cake).
- Cool completely. Serve in wedges with sharp cheese or avocado.
🧀 The classic pairing
Bulla and cheese (or bulla and pear) is the traditional combo — the salty cheese against the spiced, molasses-sweet cake is the whole point.
The old-time molasses cake
Bulla cake is a dense, dark, spiced Jamaican cake sweetened with molasses and ginger — simple, cheap and filling, historically the working person's snack. It's famously eaten with a slice of cheese or avocado (a "pear"), a pairing that sounds strange until the first bite converts you.
It's not a fancy cake, and that's exactly the point.
Ingredient notes & substitutions
- Flour — the plain base.
- Molasses or wet sugar — the deep, dark flavour and colour; dark brown sugar substitutes.
- Ginger, nutmeg and cinnamon — the spice backbone.
- Baking soda and a little butter.
🔥 Pro tips
Bulla is meant to be dense — this isn't a light sponge, so don't over-beat it chasing fluffiness. Molasses gives it the colour and character; wet sugar is the traditional Jamaican sweetener. Bake until just set, because over-baking turns bulla dry and rock-hard. It firms up further as it cools.
Common mistakes to avoid
- Expecting a fluffy cake. Bulla is dense by design.
- Over-baking. It goes dry and hard — pull it when just set.
- Too little spice. Ginger is essential.
- Skimping on molasses. You'll lose the colour and depth.
What to serve with bulla cake
- With a slice of cheddar cheese — the classic pairing.
- Or with avocado ("pear"), the other classic.
- With a cup of tea.
Storage & reheating
Bulla keeps well by design — 4–5 days in an airtight tin at room temperature, and it freezes for up to 3 months. It was built to last in a lunch bag.
Bulla cake FAQ
What is bulla cake?
A dense, dark, spiced Jamaican cake made with molasses and ginger. It's simple, filling and traditionally inexpensive.
Why eat it with cheese or avocado?
The salty cheese or creamy avocado balances the sweet, spiced cake. It's a classic Jamaican combination.
Molasses or wet sugar?
Wet sugar is traditional; molasses is the widely available equivalent and gives the same dark colour and flavour.
Why is my bulla hard and dry?
It was over-baked. Bulla is dense but should still be moist — pull it as soon as it's set.
How long does bulla keep?
4–5 days in a tin, or up to 3 months frozen.