Torta Negra is a traditional Colombian cake made with dried figs, raisins, wine and rum. This dessert is popular in weddings, birthday parties and the Christmas season.
Since starting this blog, I’ve had at least fifty people email me asking how to make Torta Negra Colombiana also known as Torta Envinada.
Growing up in Colombia, it wasn’t a birthday party, wedding, anniversary or any other special event without Torta Negra. Considering all the queries for this dessert, I figured it was time to post a recipe for this wonderful Colombian cake!
Torta Negra Ingredients
You'll find the printable recipe card with exact amounts and directions below.
This is my mom's and aunt's recipe, substituting dulce quemado for the bakers caramel and omiting the papaya calada (candied papaya). But other than those slight modifications, this is the same cake I’ve eaten all my life.
There are many variations of this Colombian cake throughout the country, every person and family having their own recipe, using different combinations of fruits and nuts in the cake.
Prunes: Use good quality pitted prunes
Raisins:
Port Wine:
Rum:I recommend using a good quality dark rum.
Brevas Caladas: Are candied figs, you can make them at home with my recipe or buy them in jars online.
Butter: Unsalted butter.
Sugar: To sweeten the cake.
Eggs: Make sure to use egg at room temperature.
Flour: Use all purpose flour.
Baking Powder: Be sure your baking powder is fresh.
Spices: Cinnamon, nutmeg and ground cloves to add flavor to the cake.
Vanilla Extract: Always use a good quality vanilla extract for the best flavor.
Bakers Caramel: In Colombia we use dulce quemado. Here in the USA I use molasses or bakers caramel.
How to Make Torta Negra
- One to two weeks before you make the cake, place the prunes, raisins,¼ cup of rum and ½ cup of wine in a non reactive container.
- When you are ready to make the cakes, preheat the oven to 350 degrees F.
- Butter and flour two 8 inches round cake pans and set aside.
- Place the raisins, prunes and brevas in the food processor and process for about 60 seconds. Transfer the fruit mixture to a bowl and set aside.
- In a large bowl, whisk together flour, baking powder, cinnamon, cloves and nutmeg and set aside.
- Using an electric mixer, cream together the butter and sugar. Scrape down the sides of the bowl, add the vanilla extract, and add the eggs, a couple at a time. Add the flour mixture and mix on the lower speed for about one minute. Add bakers caramel and mix for one more minute. Stir in the fruit using your hands until well combined.
- Divide the batter evenly between the two pans and bake until cakes are done on top or a tester inserted into the center comes out clean, about 1 hour and 40 minutes. Remove from oven and let them cool for about 5 to 10 minutes.
- Unmold the cakes and brush with the remaining rum and wine. Wrap cakes with plastic wrap, and then with aluminum foil. Let the cakes stand at room temperature for at least 3 days before serving or up to three weeks in the fridge before frosting.
Frosting the Cake
My mom likes to decorated her Torta Negra with buttercream frosting, but you can use the frosting of your choice or just eat it plain.
Cooking Tips and Notes
*To make torta negra you should start preparing a week to 2 weeks before your event.
*I found caramel bakers in Amazon if you can't find dulce de quemado Colombiano.
*To freeze, tightly wrap the cake in a layer of plastic and then in aluminum foil. Then, freeze for up to 3 to 6 months. When ready to enjoy, thaw the cake in the fridge overnight and bring it to room temperature before serving.
Looking for more cakes recipe for you next celebration? Here are some of my favorites:
Torta de Tres Leches (Three Milks Cake)
Torta Tres leches de Arequipe (Dulce de Leche Three Milks Cake)
Chocolate Cake with Dulce de Leche Filling
Pionono de Arequipe ( Dulce de Leche Cake Roll)
Torta Negra Colombiana Recipe (Colombian Black Cake)
Ingredients
- 2 cups of pitted prunes
- 2 cups raisins
- 1 cup port wine
- ½ cup dark rum
- 2 cups brevas caladas candied figs
- 1 pound butter
- 1 pound sugar
- 12 large eggs at room temperature
- 1 pound all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 1 tablespoon vanilla extract
- 3 tablespoons of bakers caramel or dulce quemado or molasses
Instructions
- One to two weeks before you make the cake, place the prunes, raisins,¼ cup of rum and ½ cup of wine in a non reactive container.
- When you are ready to make the cakes, preheat the oven to 350 degrees F.
- Butter and flour two 8 inches round cake pans and set aside.
- Place the raisins, prunes and brevas in the food processor and process for about 60 seconds. Transfer the fruit mixture to a bowl and set aside.
- In a large bowl, whisk together flour, baking powder, cinnamon, cloves and nutmeg and set aside.
- Using an electric mixer, cream together the butter and sugar. Scrape down the sides of the bowl, add the vanilla extract, and add the eggs, a couple at a time. Add the flour mixture and mix on the lower speed for about one minute. Add bakers caramel and mix for one more minute. Stir in the fruit using your hands until well combined.
- Divide the batter evenly between the two pans and bake until cakes are done on top or a tester inserted into the center comes out clean, about 1 hour and 40 minutes. Remove from oven and let them cool for about 5 to 10 minutes.
- Unmold the cakes and brush with the remaining rum and wine. Wrap cakes with plastic wrap, and then with aluminum foil. Let the cakes stand at room temperature for at least 3 days before serving or up to three weeks in the fridge before frosting.
Daniel
Hi Erica. Thanks for the recipe. And all the others as I've made a few already. Quick question about temperature. Are the temperatures given for a convection oven or a non-convection oven? Thanks.
T
MMMM. Yes!. Some work involved. The result is stunning. Eating was faster than preperation 🙂
Kellin
I have done this recipe twice and it was been a hit. But this year, we are spending Thanksgiving with my husband´s family, and I wonder if I can use gluten-free all-purpose flour without affecting the flavor result.
Jorge
Thank you for this awesome recipe!
1. I have a few questions:
1. I see that most recipes online say this cake is usually for weddings or Christmas. How common is it for it to be a birthday cake? I want to try to make this for my Colombian friend's birthday.
2. Is there a particular reason you substitute the dulce quemado for the bakers caramel and omit the papaya calada (candied papaya)? Is it for convenience or do you feel that these changes make it taste better?
3. Do you have any brands that your recommend for the rum and port wine? I want to make this as authentic as possible, so I would appreciate Colombian brands if you feel it makes a difference.
4. The recipe makes two cakes but the pictures only show one layer. Is each cake meant to be on it's own or are we suppose to stack them?
5. You mention that your mom uses buttercream frosting, but the pictures don't have any frosting at all. Do you prefer no frosting? If you do frost your cake(s), what type do you use?
Erica Dinho
1. It's also popular for birthdays
2. I could not find dulce quemado here in the USA. I don't love papaya flavor.
3. I did not use Colombian wine or rum. I usually use any good wine or rum I have at home.
4. If you are serving on a weeding or special usually they stock the cakes and frost them, but you also find one layer cakes without frosting.
5.I don't frost them when I make them at home for us, but if I make the cake for a party then I add frosting.
George
Thank you so much! I am really excited to make this!
I just started soaking my fruits: 1/2 cup wine and 1/4 cup rum was not enough to completely cover them (4 cups of fruit is a lot). The fluid goes only about 1/3 to 1/2 the way up the bowl. Is this okay? Should I stir the fruits in 7 days (halfway through the total time)?
George
Also, should I put the glass bowl in the refrigerator? The weather is warm here (80-85 degrees fahrenheit).
Elizabeth
I make this recipe every year for my Colombian husband for his birthday. He loves it!
Cristina
Hi someone know how to prepare this cake 8n Thermomix 6 ?? Please
Anonymous
Hello, for how many people is this recipe? Thank you .
Erica Dinho
About 12 servings, depending of the portion size.