Torta Negra Colombiana or Colombian Black cake is a rich, moist, spiced cake made with nuts, dried fruit, and spices. Spiked with rum and wine. This cake is also known as Wine Cake and is packed with flavor! It’s usually served on special occasions, and devoured quickly! It’s also the perfect make-ahead cake for the Holidays!
Torta Negra Colombiana (Colombian Black Cake or Wine Cake)
Hey loves, today I bring you a delicious Torta Negra Colombiana or Colombian Black Cake. This cake is also known as Wine Cake (Torta Envinada in Spanish) and it’s very popular in Colombia, as well as other Latin American countries.
It’s made with a rich mix of different nuts, dried fruit, candied fruit, spices, and spiked with sweet red wine and rum.
Trust me when I tell you that this cake is PACKED with flavor, rich, perfectly moist, and so so cozy. Basically, the perfect cake for special occasions! I love it as a Christmas dessert but you can also find it at birthdays and other celebrations.
It has quite a few ingredients but don’t let the list scare you! It’s ready in just 7 steps and it’s the perfect make-ahead cake for the Holidays! It’s also very customizable so feel free to increase/decrease or change a few ingredients (as long as you don’t leave out the essential ones)!
This is how you make it!
Ingredients
- Butter. Stick to unsalted butter for this recipe. You will need it for greasing the cake pan and for the cake batter. I know that greasing with non-stick is tempting but butter provides much better flavor + some pans don’t allow the use of non-stick spray.
- Cocoa powder. For flouring the cake pan. Do not flour with actual flour or the cake will turn white/grayish on the outside, you want to use cocoa powder because it’s dark in color and it also adds some extra flavor and depth to your cake.
- Figs in syrup. You can find these here on Amazon or you can try at your local Latin American grocery store (“brevas en almíbar” in Spanish). These are one of the staple ingredients so I recommend getting them!
- Dried prunes. Use pitted prunes.
- Raisins. Make sure you soak these in boiling water for a minute before adding them to the mix. It’s very easy: you just boil a cup of water, turn off the heat, throw in the raisins and let them sit in the boiling water for a minute before draining.
- Almonds. Use blanched (peeled) almonds. You can get peeled almonds at the grocery store or peel them at home. To peel them at home simply bring a cup of water to a rolling boil, turn off the heat, then add in the almonds, allow them to sit in the water for a minute, then drain the water and use your fingers to push the almonds out of their skin (careful, they’re hot).
- Walnuts.
- Candied fruit. I like to use a mix of cubed candied fruit that comes with different fruits but you can also pick up a box of each of your favorite candied fruit such as candied orange, mango, papaya, etc. Even candied cherries work.
- Flour. Use all-purpose flour for this recipe.
- Baking powder. I like Royal but any will work.
- Cinnamon. Ground.
- Cloves. Ground.
- Salt.
- Sugar. White granulated sugar is best.
- Vanilla extract. Use high-quality for best flavor.
- Orange extract or orange peel if using organic.
- Eggs.
- Quemado de panela or burnt panela. You can get it here. This is a key ingredient and it’s what gives this cake its iconic black color so don’t skip it or your cake won’t turn out black! I don’t recommend using molasses (the flavor is too different and it wouldn’t be used in Latin America because it’s very hard to find) or burnt sugar syrup (may not be strong enough to turn the whole cake black).
- Sweet red wine. For spiking. I highly recommend using ruby Porto but a good sweet dark wine will work.
- Rum. For spiking.
- Powdered sugar for the white icing. The icing is optional. It’s usually enjoyed as is or dusted with powdered sugar, rarely frosted or iced so feel free to skip it if you want. I love decorating cakes and wanted to give this one a Christmassy look.
- Milk for the icing.
- Extra candied fruit, nuts, both, or sprinkles for decorating. Optional.
How to make Torta Negra Colombiana
- Grease and flour the cake pan using butter and cocoa powder. Start by spreading the butter on the inside of your cake pan, then add the cocoa powder and toss it around making sure it creates an even layer. I’m using Nordic Ware Celebration Pan for this cake, I highly recommend it because the quality is unpaired.
- Make the fruit and nuts mix. Start off by chopping the figs and prunes. In a food processor or blender, add in the raisins, almonds, and walnuts, and pulse until you get a paste with tiny pieces of nuts in it. I recommend chopping the figs and prunes with a knife because they’re bigger than raisins and may turn into a thick paste before the nuts have the chance to get processed. Finally, add the chopped figs, prunes, processed raisins, nuts, and candied fruit to a medium bowl and mix until well combined. You might need to chop up the candied fruit too depending on the type you’re using, mine is already chopped.
- Make the cake batter. In a medium bowl, combine the flour, baking powder, cinnamon, cloves, and salt, and set aside. In a large bowl, add the butter and sugar and beat on high until fluffy and lighter in color (about 3-4 minutes). Add in 3 eggs one at a time, beating between each addition, then add in the vanilla extract, orange extract and beat until combined. Add in half of the dry ingredients beating on low until just combined, then beat in the remaining eggs followed by the remaining dry ingredients. Beat on low until just combined. Finally, beat in the quemado de panela (your cake will turn black at this point).
- Add in the fruit and nuts mix. Use your hands to fold in your prepared fruit and nuts mix. It may sound inconvenient to do this by hand but the mix is so thick that it won’t mix in evenly if you use a spatula or spoon. You don’t want to use a mixer either, in this case.
- Bake. Pour the cake batter into your prepared cake pan and bake until a toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven, allow to cool down a bit, then unmold inverting it over a layer of plastic wrap (you will need the plastic wrap to spike and wrap the cake).
- Spike. In a medium bowl, combine together the wine and rum, then evenly pour the mixture over your cake. Tightly wrap your cake with multiple layers of plastic wrap and a layer of foil. Allow to rest at room temperature overnight or for up to a day or two. Do not place the cake in the refrigerator or it will dry up, the cake is safe at room temperature.
- Decorate. This is optional. I’ve seen more plain black cakes then decorated but I love decorating cakes and wanted to give this one a Christmas vibe so this is how I did it. In a small bowl, combine the powdered sugar and milk until smooth. Pour the icing over the cake, allowing it to pour down the cake. Top with extra candied fruit, nuts, or a mix of both (or sprinkles). Make sure you decorate right before serving (not right after spiking) to keep the icing from melting into the cake over time. Enjoy!
Can I make Colombian black cake ahead of time?
Yes, and I recommend you do so because this cake needs to soak in the wine and rum mixture overnight but if you can let it soak for a day or two, it’s even better.
Do not place your cake in the refrigerator when it’s soaking or it will dry up. The cake is safe at room temperature when tightly wrapped in multiple layers of plastic wrap and foil.
Decorate right before serving to keep the icing from absorbing into cake.
How do you store torta negra?
Store any leftover cake covered at room temperature for up to 3-4 days. Your cake should stay moist and be safe because of the alcohol. You may refrigerate the leftovers but they will dry up so I don’t recommend it.
HAPPY BAKING!! I hope you’ll love this Torta Negra Colombiana or Colombian Black Cake (or Wine Cake lol) as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
More Latin American Recipes you’ll love:
- Colombian Natilla (Spiced Flan-Like Pudding)
- Rosca De Reyes Recipe (Latin American Three Kings Cake)
- Pan De Yuca Recipe (or Pan De Queso)
- Rompope (Latin American Eggnog)
Torta Negra Colombiana (Colombian Black Cake)
Torta Negra Colombiana or Colombian Black cake is a rich, moist, spiced cake made with nuts, dried fruit, and spices. Spiked with rum and wine. This cake is also known as Wine Cake and is packed with flavor, usually served on special occasions, and devoured quickly! It's also the perfect make-ahead cake for the Holidays!
Ingredients
For Preparing The Pan
- 1 tbsp (15 g) unsalted butter (for greasing the pan)
- 2-3 tbsp (15-20 g) unsweetened cocoa powder (for flouring the pan)
For The Fruit And Nuts Mix
- 1 cup (250 g) figs in syrup ("brevas en almíbar" in Spanish, you can get them here on Amazon)
- 1 cup (240 g) dried prunes (pitted)
- 1 cup (200 g) raisins (soaked in boiling water for 1 minute and drained)
- 1/2 cup (75 g) peeled almonds
- 1/2 cup (55 g) walnuts
- 2/3 cup (150 g) chopped candied fruit (pre-mixed or make your own mix using different candied fruits of choice such as orange, mango, cherries, pineapple, papaya, lemon, etc)
For The Cake Batter
- 2 cups (250 g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 cup (225 g) unsalted butter (room temperature)
- 1 and 1/2 cups (300 g) white granulated sugar
- 2 tsp vanilla extract
- 1-2 drops orange extract (or 1-2 tsp orange peel if using organic oranges)
- 4 whole eggs (room temperature)
- 3 tbsp (60 g) quemado de panela or burnt panela (you can get it here, this is what makes the cake black)
For Spiking The Cake (Overnight Process)
- 1/4 cup (60 ml) aged rum
- 1 cup (250 ml) ruby Porto
For Decorating (Optional)
- 1 cup (130 g) powdered sugar
- 1/4 tsp vanilla extract
- 1-3 tsp milk
- Extra candied fruit, nuts, a mix of both, or sprinkles
Instructions
- Grease and flour the cake pan using butter and cocoa powder. Start by evenly spreading the butter on the inside of your cake pan, then add the cocoa powder and toss making sure the cocoa powder creates an even layer coating the entire pan. Preheat the oven to 350 F (180 C).
- Make the fruit and nuts mix. Start off by chopping the figs and prunes using a knife. In a food processor or blender, add in the raisins, almonds, and walnuts, and pulse until you get a paste with tiny pieces of nuts in it. Finally, add the chopped figs, prunes, processed raisins, nuts, and chopped candied fruit to a medium bowl and mix until well combined.
- Make the cake batter. In a medium bowl, combine the flour, baking powder, cinnamon, cloves, and salt, and set aside. In a large bowl, add the butter and sugar and beat on high until fluffy and lighter in color (about 3-4 minutes). Add in 3 eggs one at a time, beating until just combined between each addition. Add in the vanilla extract, orange extract and beat until combined. Add in half of the dry ingredients beating on low until just combined, then beat in the remaining eggs followed by the remaining dry ingredients. Beat on low until just combined. Finally, beat in the quemado de panela (the cake batter will turn black at this point).
- Add in the fruit and nuts mix. Use your hands to fold in your prepared fruit and nuts mix. It may sound inconvenient to do this by hand but the mix is so thick that it won't mix in evenly if you use a spatula or spoon. A mixer isn't recommended for this step. You may use food grade gloves, if desired.
- Bake. Pour the cake batter into your prepared cake and bake for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven, allow to cool down (about 10 minutes), then invert the cake over a layer of plastic wrap (you will need the plastic wrap to spike and wrap the cake).
- Spike and wrap. In a medium bowl, combine together the wine and rum, then evenly pour the mixture over your cake. Tightly wrap your cake using multiple layers of plastic wrap and a layer of aluminum foil. Allow to rest at room temperature overnight or for up to a day or two. Do not place the cake in the refrigerator or it will dry up, the cake is safe at room temperature.
- Decorate. This is optional. In a small bowl, combine the powdered sugar, vanilla extract, and milk until smooth. The icing should be pourable but thick enough to create an opaque white layer of icing. Pour over the cake, allowing it to pour down the sides of the cake. Top with extra candied fruit, nuts, or a mix of both. You can also use sprinkles, if desired. Enjoy!
Notes
Make-Ahead Instructions: you can let the cake soak up to 2 days ahead of time. The minimum would be overnight so this cake has to be made ahead of time in any case. Do not place your cake in the refrigerator when it's soaking or it will dry up. The cake is safe at room temperature when tightly wrapped in multiple layers of plastic wrap and foil. Decorate right before serving to keep the icing from absorbing into cake. Storing Instructions: Store any leftover cake covered at room temperature for up to 3-4 days. Your cake should stay moist and be safe because of the alcohol. You may refrigerate the leftovers but they will dry up so I don't recommend it.
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📷 DID YOU MAKE THIS RECIPE?!
Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy
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