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Loading...Bulla cake is a classic Jamaican spiced molasses cake with a dense, moist crumb and deep caramel flavor. Made with brown sugar, dark molasses, and warm island spices like nutmeg and cinnamon, this heritage bake is traditionally served with a wedge of sharp cheddar cheese for the perfect sweet-savory contrast.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings8
Yield1 (8-inch) round cake, 8 slices
Nutrition Facts
Per serving (estimated)
- 395 kcalCalories
- 14 gFat
- 8 gSaturated Fat
- 68 gCarbs
- 2 gFiber
- 46 gSugar
- 5 gProtein
- 320 mgSodium
- 480 mgPotassium
- 95 mgCalcium
- 3.5 mgIron
- 1 mgVitamin C
- 210 mcgVitamin A
Ingredients
For the wet batter
- 1 cup dark molasses
- 3/4 cup packed dark brown sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 2 large eggs, room temperature
- 1/4 cup whole milk
For the dry mix and fold-ins
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp fine sea salt
- 1/2 cup raisins or dried currants (optional)
Directions
- Heat the oven to 350°F (175°C). Grease an 8-inch round cake pan, line the base with parchment, and dust lightly with flour.
- In a large bowl, beat the softened butter with the brown sugar until pale and fluffy, about 3 minutes with a hand mixer.
- Beat in the eggs one at a time, then pour in the molasses and mix on low just until smooth and glossy.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt to break up any lumps.
- Add the dry mixture to the wet bowl in three additions, alternating with the milk, beginning and ending with the dry mix. Stir gently just until no streaks of flour remain, then fold in the raisins.
- Pour the thick, glossy batter into the prepared pan, smooth the top, and tap the pan twice on the counter to release air bubbles.
- Bake on the middle rack for 38 to 42 minutes, until the top is deeply browned and firm, and a wooden skewer inserted in the center comes out with only moist crumbs.
- Cool the cake in the pan for 12 minutes, then turn out onto a wire rack to cool completely before slicing.
- Serve at room temperature in thick wedges, traditionally paired with a slice of sharp aged cheddar cheese.
Cook’s Notes
- Use dark (not blackstrap) molasses for the right balance of sweetness and depth; blackstrap will make the cake bitter.
- Traditional Jamaican serving calls for a wedge of sharp cheddar alongside each slice; the salty cheese balances the sweet spice perfectly.
- Store tightly wrapped at room temperature for up to 5 days; the flavor actually deepens by day two.
- Do not overmix once the flour goes in, or the cake will turn out tough rather than tender and moist.
- For an extra-moist cake, cover the cooled cake in foil overnight before slicing.
