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Colombian Black Cake


Torta Negra is a traditional Colombian cake made with dried figs, raisins, wine and rum. This dessert is popular at weddings, birthday parties and the Christmas season.

Colombian Black CakePinPin

Since starting this blog, I’ve had at least fifty people email me asking how to make Colombian Black Cake also known as Envinada Cake.

Growing up in Colombia, it wasn’t a birthday party, wedding, anniversary or any other special event without black cake. Considering all the queries for this dessert, I figured it was time to post a recipe for this wonderful Colombian cake!

Colombian Black CakePinPin

Black Cake Ingredients

You’ll find the printable recipe card with exact amounts and directions below.

This is my mom’s and aunt’s recipe, substituting sweet burnt for the bakers caramel and omitting the puffed papaya (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

Raises:

Port Wine:

rum:I recommend using a good quality dark rum.

Brevas Puffed: They 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.

Flower: 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.

Colombian Black CakePin

How to Make Black Cake

  • 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 inch 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.
Colombian Black CakePin

Frosting the Cake

My mom likes to decorate her black cake with buttercream frosting, but you can use the frosting of your choice or just eat it plain.

Colombian Black CakePin

Cooking Tips and Notes

*To make black cake you should start preparing a week to 2 weeks before your event.

*I found caramel bakers in Amazon if you can’t find Colombian dulce de quemado.

*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.

Colombian Black CakePinPin

Looking for more cakes recipe for you next celebration? Here are some of my favourites:

Three Milks Cake

Three Milks Cake from Arequipe (Dulce de Leche Three Milks Cake)

Chocolate Cake with Dulce de Leche Filling

Pionono de Arequipe (Dulce de Leche Cake Roll)

Colombian Black CakePinPin
Colombian Black CakePin

Colombian Black Cake Recipe (Colombian Black Cake)

Erica Dinho

course Dessert

Cuisine Colombian

Servings 8 servings

calories 1221 kcal

Ingredients

  • 2 cups of pitted prunes
  • 2 cups raisins
  • 1 cup port wine
  • ½ cup dark rum
  • 2 cups puffed figs candied figs
  • 1 pound butter
  • 1 pound sugar
  • 12 big 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 burnt candy 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 inch 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.

notes

To make black cake you should start preparing a week to 2 weeks before.
I found caramel bakers in Amazon if you can’t find Colombian dulce de quemado.

Nutrition

calories: 1221kcalCarbohydrates: 240gProtein: 25gfat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 336mgsodium: 314mgpotassium: 1356mgFiber: 12gSugar: 118gVitamin A: 1166UIVitamin C: 5mgcalcium: 262mgIron: 7mg

keyword Colombian cake, Colombian black cake

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