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.
FloraCaribe
This cake is clearly a Caribbean/Jamaican fruitcake or 'blackcake' baked in the Caribbean since the 1800s!!! It is the Caribbean adaptation of the British plum pudding, which the British introduced to the English-speaking Caribbean islands.
This exact fruitcake or 'black cake' has been made in the Caribbean for centuries! Please search online for Caribbean fruitcake/rum cake, blackcake , and you will see it is an original Caribbean recipe.
Erin M
My Colombian son-in-law lost his mother many years ago. Although he has lovingly embraced our American traditions, I can tell he misses his mom’s cooking during the holidays. I tried this Torta Negra, knowing full well there are probably as many variations as there are Colombian moms. Risky venture, but he declared this is exactly the way his mom made it. Yay! I did use dried figs and molasses because that’s all I could find locally. Thank you for this!
Kellyn
I made this cake for the holidays and was a hit. My cake did not turn as black as the picture since I used molasses instead of baker's caramel. But the taste was delicious, it reminds me a little bit of my aunt´s black cake. I think it tastes way better after a week of baking. I will keep that in mind for next year.
Pilar Chamison
Hi! Thank you so much for sharing this wonderful recipe. I’m going to try and make the cake next week, but I’m not sure if the prunes and raisins have to be soaked in the refrigerator or not..
Adalcy
I believe that leaving them in room temperature, will get softer and liquor gets stronger
Sascha van Creveld
I would like to add candied papaya. How much should I add?
I'm making the cake for a Colombian friend.
Thank you,
Sascha
Adriana Gutierrez
I made torta negra for a friend’s day after wedding brunch - bought lace molds online and made thin fondant-like lace bands to put around the tiers. It was beautiful and not cloying like regular fondant.
Liza Weissler
I have another recipe that is very similar that says to make a pastillaje to cover/decorate. Although I'm a little concerned about the pastillaje because it has raw egg in it. I've also seen other recipes for pastillaje or a fondant ... curious if you've done either of these or if you prefer it "plain" (which admittedly is awesome). I can see using the pastillaje if you're making a wedding cake or for another special occasion.
Julia
I am not Colombian but my husband is, and he requested this cake for his birthday (he hasn't had it since moving to the US years ago). I read the recipe and thought...a pound of butter? A pound of flour? Is this really going to fit into two 8 inch cake pans? I don't know what cake pans everybody else is using, but I have standard depth (for the US) pans. It ended up in the two 8 in cake pans PLUS 9 inch cake pan. Also I only cooked it for ~50 minutes.
Also, I used molasses and it didn't turn out very dark. Perhaps it would be darker with dulce quemado? I can make from panela next time, but forgot to buy some. I also substituted regular figs for candied figs, as I couldn't find any.
The cake is quite dense, so I did not serve as a layer cake, but rather one layer at a time. I used a light layer of cream cheese frosting on the top only.
For others wondering on time - I soaked the fruit for 4 days (at room temp for whoever was asking) rather than the longer time period, and we tried the first piece one day after baking. I'll find out in a few days when we try the next layer if it really worth leaving it an extra few days. As it was, it was delicious, and my husband thought it tasted the same as when he was a kid.
We will definitely be making again, though next time if it just the two of us I'll cut the recipe in half.
Liza Weissler
Hi, I actually did cut this recipe in half and made it in an 8" pan (it all fit). There's a recipe for candied figs on this site, I tried those. I baked it about 90-95 minutes. I left it wrapped at room temperature for three days and then in the refrigerator thereafter. It seemed to get better as time went on. 🙂 I've found other recipes online for this as well and it's interesting the little bit of variation (e.g., coffee, nuts, change the fruit, etc.).
Julia
Thanks for the comment! I agree it got better as it aged.
JRB
Hello, I have made this cake once before for my husband and made it in the 2 regular 8 inch pans. He loved it but said as a child in Colombia he had it as one large thick cake. Does anyone know how I would adjust cooking times to achieve this ? Thanks
Drea
Hello there!!!
I’m about to start the recipe but Zi wan to know where I leave the rainsins and prunes to get drunk... lol ... temperature room or in fridge?
Karen
What did you frost the cake with?
Erica Dinho
Use your favorite frosting.
Jen
Hi,
I'm looking forward to making this fun this moment Birthday in two weeks. Can I use "Dulce de brevas" or "Figs in Heavy syrup" for the Candied Figs? Of course not adding any of the syrup in the jar. Thank you soo much!!
Adriana Gutierrez
I used drained figs in syrup and it turned out great!
Jen
Great!! Those are far more accessible for me!
John
I made this cake but the dough came up too dense. How can I make it fluffier
Michelle Leon
Cannot wait to make this! Every time I use one of your recipes, I strike it big. Hope I don’t jinx it for the holidays!!!
Adriana Gutierrez
I made this cake and cut the first piece today for lunch that I left for our overwhelmed rural mail carrier. He sent me a text thanking me for the chili. He said “The chili was great, but I sure would like another piece of that cake!”
Anonymous
Lol! Probably, he is loving the cheer
Adriana
Do you stack the layers or serve it single height?
Erica Dinho
You can do it both ways.