Friday, December 19, 2014

Colombian Black Cake

Every time I post a cake recipe on the blog I get serveral requests for Colombia's most famous cake, which we call different names like "black cake", "wine cake", "wedding cake", among others. It is so popular that it's the one cake that is served for many special events like baptisms, first communions, weddings and holidays, like Christmas. And if you feel that you may have seen a similar version before, you're not mistaken, because other countries, like Jamaica and Venezuela, also have their own black cake versions.

Before I started making this cake, all I would hear from people was how difficult and time consuming it was, so I deliberately stayed away from making it for years. And then when I tried it, I saw that it was not as hard to make as people said it was. Yes, the texture is a bit different to work with and the mix of nuts and dry fruit can make it a bit dense, but it really is no different than making other cakes or breads, like carrot cake or pumpkin bread.

And if you have followed my blog for a while you will know that I'm all about making things easier, so for this recipe I do not soak my dry fruit in wine for weeks in advance the way some other people do. I find that it's not necessary at all and that the liquid it retains makes it kind of sink to the bottom. Another tip is to use only burnt sugar or caramel color so you can get that very dark, almost black color. I have seen recipes that call for molasses or dark chocolate but they only give the cake a dark brown color, which is not typical for this recipe. And one last thing, try to get a good quality sweet red wine, and no, it doesn't have to be expensive because you're just using it for a recipe, but then again, you don't want to ruin your cake with some cheap wine you found on sale. My favorite wine to use is ruby Port, which has a sweet, red berry taste that goes really great with this dark, decadent cake.

¡Buen Provecho!


1   8 inch cake

Dry fruit mix

1     cup (150g) raisins
1     cup (125g) pitted prunes
½   cup (70 g)  almonds
¼   cup (50 g) pecans or walnuts
1     cup (137 g) figs in syrup (brevas en almíbar)


2       cups (280 g) all purpose flour
2       tsp baking powder
½     tsp ground cinnamon
½     tsp ground nutmeg
¼     tsp ground cloves
¼     tsp salt
1       cup (226 g) unsalted butter at room temperature
2       cups (400 g) white sugar
2       tsp vanilla extract
1½   tsp instant coffee dissolved in 2 tbsp water
2       tsp lemon zest (you can also use orange zest)
5       eggs at room temperature
3       tbsp burnt sugar 

¼     cup (60 ml) rum or to taste (optional)
1       cup (240 ml) sweet red wine (ex.: ruby Porto) (The amount can also be to taste)


1.  Preheat oven to 350ºF (180ºC).

2. In a food processor chop the raisins, prunes, almonds and pecans into small pieces. Then, chop the figs with a small knife and mix them in with the rest of the dry fruit. Set aside.

3. In a medium bowl, mix the flour, baking powder, cinnamon, nutmeg, ground cloves and salt. Set aside. 

4. In a large mixing bowl, cream the unsalted butter with the sugar on medium to high speed, about 3-5 minutes. Add the vanilla, instant coffee and lemon zest and mix again. Beat in 2-3 eggs, one at a time. Then add ½ of the amount of flour and mix again, starting on low speed. Now, beat in the rest of the eggs, again, one at a time. Finish with the rest of the flour. Scrape the inside of the bowl to make sure everything is well incorporated. Finally, add the burnt sugar and mix well. Scrape the bowl one more time and mix again to blend everything well.

5. Mix the chopped dry fruit with the cake batter using your hands and make sure the dry fruit is well distributed. Pour batter into a prepared baking pan and cover with aluminum foil. Bake for 1¼ - 1¾ hour or until a toothpick inserted in the middle comes out clean. Remove the aluminum foil after 1 hour of baking. Once the cake is ready, let it rest inside the pan for about 10 minutes.

6. In the meantime, mix the rum and the wine in a separate container. Then, remove the cake from the baking pan and place it on a sheet of aluminum foil. Pour the wine slowly all over the cake, cover with plastic wrap and then tuck in the aluminum foil so the cake doesn't dry out. Let the cake sit at room temperature for at least 3-5 days before serving.

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Thank you!


  1. Gracias Diana!! Lo voy a intentar para el cumpleños de mi papi. Es su favorito! Que "frosting" podria usar?

    1. En Colombia cuando la hacen para bodas la cubren con fondat, pero una crema sencilla de mantequilla (buttercream) también te sirve.

    2. Me salio estupendo! Decidi solo ponerle miel y coco rallado! Este año se lo voy hacer para la fiest de mi mami, ahora si tratare el buttercream, cual receta me recomiendas?

    3. ¡Qué buena noticia! Y muchas gracias por hacer la receta. =) Si quieres puedes tratar con crema de mantequilla (buttercream) con sabor a vainilla que es la que más se usa para decorar tortas. La receta la tengo en la sección de Dulces del recetario.

  2. Omg hi! I love all your recipes I'm so thankful because I didn't get to learn everything from my mom and she now lives in nyc and I'm in Florida. I'm actually planning on making this cake for my daughters baptism but I can't find the figs or Burt sugar? Any suggestions on where I can find for the 17 of this month please help??...
    Your big white Colombian fan Cathy

    1. Thank you, Cathy! You can find the figs in some Latin grocery stores if they sell Colombian products and the burnt sugar can be found in Caribbean or Jamaican grocery stores. You can also buy the figs online in places like or The burnt sugar can also be found on Amazon. =)

    2. Thank you for the suggestions but the only thing I wasn't able to buy was the burnt sugar. So I YouTube it and believe it or not it work. My cake came out awesome and thanks to you. I can't wait to try something else now.

      Love Cathy

    3. That's wonderful, Cathy! What video did you watch to make it? I have tried to make it several times but either the sugar crystallizes or it doesn't get dark enough.

  3. Diana!! cuantas recetas tengo q hacer para un molde de 9X13?

    1. Con estas medidas puedes usar un molde de 8x12, que tiene capacidad para 6 tazas de mezcla. Un molde de 9x13 tiene capacidad hasta para 14 tazas, o sea que pudes duplicar la cantidad para usar ese molde.

    2. Diana se puede hacer el quemado de panela con panela, agua y vainilla? o si uso molasses tengo q disminuir el azucar de la receta? no encuentro burnt sugar y tengo q hornear hoy :( gracias

    3. Para serte sincera he tratado de hacer el quemado de panela con panela y no me queda lo suficientemente oscuro, la torta me queda café oscura, pero no negra. Con la melaza he tenido el mismo resultado, solo le da un color café a la torta, pero no, no tienes que cambiar la cantidad de azúcar en la receta para hacerla.


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