Trinidad Rock Buns (Rock Cake)
This rock buns recipe makes the classic Trinbago treat I grew up with, with a rough, craggy outside and a soft, crumbly center. Made with simple ingredients like raisins and a little allspice, they’re an easy treat that comes together in one bowl.
Despite the name, rock buns aren’t hard. They’re especially good with a cup of tea or cocoa tea. Like my coconut drops, they’re one of those simple Caribbean bakes that don’t require any fancy equipment.
What are rock buns?
Rock buns, also called rock cakes, are small, rustic baked treats with a rough, craggy surface. Despite the name, they aren’t supposed to be hard like rocks. The name comes from their uneven appearance.
Rock buns have their roots in British rock cakes, but they also became a familiar bake throughout the Caribbean. In Trinidad and Tobago, they’re a simple old-school treat made with flour, sugar, margarine, egg, milk, and dried fruit. My version uses raisins with a little allspice for flavor.
They’re often compared to British scones because of the rub-in method used to make the dough and their crumbly texture. Rock buns are usually smaller and more irregular in shape, though, and the dough is dropped onto the baking sheet rather than rolled and cut.
How to make Trinidad rock buns
Ingredients
You only need a handful of basic baking ingredients to make these rock buns:
- All-purpose flour: Forms the base of the dough.
- Granulated sugar: Sweetens the buns.
- Baking powder: Gives the rock buns some lift as they bake.
- Margarine: I use semi-firm margarine, cut into cubes, so it’s easy to rub into the flour.
- Egg and milk: Add moisture and help bring the dough together.
- Raisins: The traditional dried fruit in this Trinbago version.
- Ground allspice: Adds a little warm spice.
- Salt: Balances the sweetness.
- Maraschino cherries (optional): Add half a cherry to the top of each bun before baking for a little extra color and sweetness.
Instructions
- Prepare the oven and pan. Preheat the oven to 350°F. Grease a baking sheet or line it with parchment paper.
- Rub in the margarine. Add the cubed margarine to the flour. Using your fingertips, rub the margarine into the flour, lifting the mixture as you work, until it resembles coarse crumbs. Try not to mash the margarine or warm it too much with your hands.
- Add the dry ingredients. Stir in the sugar, baking powder, salt, and allspice until evenly combined.
- Mix the wet ingredients. In a small bowl, lightly beat the egg with the milk.
- Bring the dough together. Pour the egg and milk mixture into the dry ingredients and stir until mostly combined.
- Add the raisins. Fold in the raisins and gently mix just until a soft dough forms. Don’t overmix the dough.
- Portion the buns. Drop heaping spoonfuls of dough onto the prepared baking sheet, leaving some room between each one. Don’t smooth them out. The rough, uneven shape is what gives rock buns their characteristic appearance. If using maraschino cherries, press half a cherry gently into the top of each bun.
- Bake. Bake for 20 to 25 minutes, until the rock buns are golden brown.
- Cool. Remove from the oven and transfer to a wire rack to cool slightly before serving.
Recipe notes and tips
- Keep the margarine cool. Cut it into cubes before you start, and use your fingertips rather than your whole hand when rubbing it into the flour.
- Don’t overwork the dough. Once you add the egg and milk, mix only until everything comes together. Too much mixing can make the rock buns dense.
- Keep the shape rough. Don’t roll or smooth the dough. Drop it onto the baking sheet in uneven spoonfuls to get that classic rocky appearance.
- Make them similar in size. A cookie scoop can help portion the dough evenly so the buns bake at roughly the same rate.
- Watch toward the end of baking. Start checking around 20 minutes and remove them once they’re golden brown.
Troubleshooting rock buns
Why are my rock buns hard or dry?
Too much flour, overmixing the dough, or baking them too long can make rock buns dry and hard. Measure the flour carefully, mix just until the dough comes together, and start checking them around the 20-minute mark.
Why are my rock buns dense?
Overworking the dough can make the finished buns dense. Mix gently once the egg and milk are added, and make sure your baking powder is fresh so the buns get the lift they need.
Variations to try
Once you’ve made the traditional version, you can switch up the add-ins for something a little different:
- Use currants: Swap the raisins for currants. I’ve made rock buns this way too, and the smaller currants give you little bits of dried fruit throughout the buns.
How to store rock buns
Let the rock buns cool completely before storing them. Keep them in an airtight container at room temperature for up to 3 days.
For longer storage, place the cooled buns in a freezer-safe bag or container and freeze for up to 3 months. Let them thaw at room temperature before serving.
What to serve with rock buns
Rock buns are good on their own, but they’re especially nice with a cup of tea, coffee, or Caribbean cocoa tea. You can also split one and add a little butter while it’s still slightly warm.
Frequently asked questions
Yes. The names rock buns and rock cakes are often used for the same type of small, rustic baked treat. In Trinidad and Tobago, I grew up knowing them as rock buns.
No. Despite the name, rock buns shouldn’t be rock-hard. They should have a rough, craggy outside with a tender, crumbly center. The “rock” refers to their appearance, not their texture.
This recipe is traditionally made with margarine, which is what I use and recommend. I haven’t tested this version with butter, so I can’t say whether the texture will be exactly the same.
More treats to try
- Jamaican gizzada
- Trinidad coconut tart
- Trinidad coconut sweet bread
- Marble sponge cake
- Jamaican bread pudding
If you make these Trinbago rock buns, let me know how they turn out! Leave a comment and rating below, and don’t forget to tag me when you share your rock buns.
Recipe
Trinidad Rock Buns (Rock Cakes)
Ingredients
Method
- Prepare the oven and pan. Preheat the oven to 350°F. Grease a baking sheet or line it with parchment paper.
- Rub in the margarine. Add the cubed margarine to the flour. Using your fingertips, rub the margarine into the flour, lifting the mixture as you work, until it resembles coarse crumbs.
- Add the dry ingredients. Stir in the sugar, baking powder, salt, and allspice until evenly combined.
- Mix the wet ingredients. In a small bowl, lightly beat the egg with the milk.
- Bring the dough together. Pour the egg and milk mixture into the dry ingredients and stir until mostly combined.
- Add the raisins. Fold in the raisins and gently mix just until a soft dough forms. Don’t overmix.
- Portion the buns. Drop heaping spoonfuls of dough onto the prepared baking sheet, leaving some room between each one. Don’t smooth the dough. If using maraschino cherries, gently press half a cherry into the top of each bun.
- Bake. Bake for 20 to 25 minutes, or until the rock buns are golden brown.
- Cool. Transfer to a wire rack and allow to cool slightly before serving.
Nutrition
Notes
- Keep the margarine cool while rubbing it into the flour. Using your fingertips helps prevent it from getting too warm.
- Mix only until the dough comes together. Overmixing can make the rock buns dense.
- Don’t smooth the portions of dough. Their rough, uneven shape gives rock buns their classic rocky appearance.
- Currants can be used instead of raisins.
- Maraschino cherries are optional. If using them, add half a cherry to the top of each bun before baking.
- Store cooled rock buns in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Recipe Printed From ThisBagoGirl.com
