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.
Majita
Erica: puedo reemplazar el port wine por cualquier otro vino rojo? Es para usar si es posible el mismo que consumo a diario. Gracias.
emilia
Oh, my! Por Dios, this is incredible! I've got to try it. Need to get the girls together for some tea to taste this wonder. Thank you so much for sharing.
Xenia
I didn't realize the aging time required, it's Sunday and I wanted to make the cake for next sat, what can I shorten the rum soak time or the minimum three day aging time?
Erica Dinho
Yes.
Ximena
I am baking it now! 🙂 thanks Erica.!
Diana
I never cooked Colombian food when I was home, I did Italian, greek and all kinds of other different countries and now that I am in the US I miss the arepa de chocolo and the frijoles and all of these yummy traditional Colombian goodies, I love this website and my family enjoy the Colombian flavors, I never learned how to make tamales nor this cake nor many of the delicious traditional Colombian dishes and I have been feeding my family Colombian food for the last 3 months since I found the website, such a wonderful job keep it up
Heidi
Hi Erica,
thank you for your wonderful blog.
Since I live in Europe and I know the flour is different in many countries, i have a little question. Does your all purpose flour have baking powder added, as it does in many countries?
Sharon.
Hi Erica,This looks heavenly!
Viviana
Thank You, Thank You!!! for posting this!! I'm Colombian but was born and raised here. I had this cake once as a child and my mother didn't know how to make it. I've searched for this recipe for years. I found one recipe but it seemed complicated .I will definitely try this for the holidays!!
Maria
Hola! Se ve deliciosa! Un pregunta, unas regular molasses o black strap molasses?
Gracias!
grace
what a wonderful crumb, and there are some surprising ingredients too! nice share, erica. 🙂
Norma-Platanos, Mangoes & Me!
Mu girfriend just brought me a few pieces...I have to ask her if its your recipe as I gave her your blog to follow....lol..by the way it was delicioso!
Angie@Angie's Recipes
The black torta looks so beautiful!
Rosie
I grew up loving this delicious black cake and I have struggled for a long time trying to find the recipe. Thank you so much for making this dream a reality. Thank you, thank youuuuu!!
Claudia
I live in America. My sons in-laws are from Columbia. I want to make something for Easter dessert. Would you recommend this or anything else?.
Adriana
This. Ake would be lovely, but you need to make it ASAP as there is a 3 day “seasoning” time period. Also, if you need to order the dark caramel or figs in syrup via Amazon you won’t have time.
Classic Colombian desserts you could consider is Arroz con Leche (Rice Pudding) or Flan Caramel Custard.
Joanne
Now that is one richly flavorful cake!!
Sandi Montealegre White
Erica, I have been waiting for this for a long time I already have the dulce quemao. It brings back memories!! 1000 Gracias!
daniela
may I ask you where did you buy it??? thanks
Erica Dinho
Hi Daniela,
What are you talking about?
Diana
where did you get the dulce quemado Miss Sandi
Cb
You can make it. Take 1 cake of panella cook in a pan until it's dark caramel color. Take off the stove, place hot pot in sink. Pour in 1 cup of very strong coffee and 1 cup of port wine. (Do it slowly it will bubble like crazy. That's why it's in the sink) return it to the flame and cook off the liquid. It should be thicker but not to thick and almost black. If it's too thick the quemado will harden in strips as you pour it into the batter. You can also but it in good spanish food stores.
Anonymous
En supermercados latinos lo venden
Martha
You can buy en Amazon
Carrie
Do you happen to have a link? I have looked in amazon and cannot find it
Janneth
I bought it in stop and shop. The name is blackstrap molasses.
Cait
It’s actually called burnt sugar or “browning” sugar in English. I don’t think we can post links, but I found a couple brands on Amazon: blue mountain country, and Grace both makes some.
Molasses is a good substitute though.
lisaiscooking
This cake looks rich and delicious! Love the pieces of fruit throughout.