Bizcocho Recipe or Colombian Black Cake

The Easiest Way to Make the Best Bizcocho Negro

This bizcocho recipe is a must for weddings, quinceañeras, Catholic First Communions, and very special occasions amongst Colombians and Hispanics.

This cake takes a lot of work to do but don’t be discouraged because it is not complicated, instead it is labor intensive.

A very important ingredient is dulce quemado which is a bitter sauce we make with a sugar cane loaf or panela, that we completely cook with water until it burns and then we dilute it with a mix of warm wine.


If you are in Miami or New York you are able to get panela easily. I am not sure if it is easy to get it in California overall. I know in Brentwood and Hempstead in Long Island, NYC, and many towns in New Jersey you can buy panela in bodegas and in some specialty sections of supermarkets like C-Town.

To make your perfect black cake or bizcocho recipe make sure to start at least 2 weeks in advance because it requires you to moisten it with wine on a daily basis to get the perfect flavor. You can also use cognac or brandy in very small quantities with a brush or a spray bottle.

Bizcocho Recipe

Ingredients for 45 to 50 People

  1. 500 grams. or 1 lb. of butter
  2. 500 grams. or 1 lb. of sugar
  3. 650 grams. or 1.4 lb. of flour
  4. 100 grams. or 3.5 oz. of flour for the molds
  5. 12 eggs
  6. 1 Tb of baking powder
  7. 250 grams or 9 oz. of raisins
  8. 350 grams or 12 oz. of prunes
  9. 500 grams or 1 lb. figs in juice
  10. 500 grams or 1 lb. of crystallized fruit, what we call “desamargada.” Basic fruit in package comes with orange and lemon peels, and papaya.
  11. 250 grams or 9 oz. of Brazilian nuts
  12. The shredded peel of 2 green lemons
  13. 1 Tb of powdered cinnamon
  14. 1 Tsp powdered cloves
  15. 1 Tsp powdered nutmeg
  16. 1/2 Tsp of salt
  17. 1 bottle of red wine
  18. 1 cup of dulce quemado depending on how bitter it is. Start with 1/2 cup until desired color and taste.
  • Preparation

  1.  Soak the raisins in 1/2 cup of wine starting the night before. Remove the excess wine by gently pressing them. Use the leftover wine to smooth the mix later on. Place the drained raisins aside with the other chopped fruits.
  2. Chop the nuts in small pieces, being careful not to pulverize them. Mix them with the chopped fruits.
  3. Take the 650 grams of flour and pass them through the colander twice.
  4. In the mixer mix 1 Lb of butter and sugar until you make a smooth creamy mix.
  5. Start adding the eggs with small quantities of flour to the mix until you mix them all. Add small quantities of the left over vine from pressing the raisins.
  6. Add the dulce quemado starting with 1/2 cup, and adding more depending on how dark and bitter you want the cake to taste.
  7. Cover the fruits with 100 grams of flour to make sure the fruits don’t stick to each other or go to the bottom of the mold when you add them to the mix. Add the shredded lemon peel.
  8. Grease first and sprinkle flour well on 2 aluminum molds to avoid the cake being stuck to the molds. You can also use wax paper for baking. Cut it the size of the base.
  9. Spread the mix on the molds leaving about 1 inch from the top without any mix. In the cooking process the mix grows covering the empty space. Some mix may be left over, use a small mold. A 1/2 Lb cake ends up measuring about 11 inches in diameter by 3 inches in height.
  10. Preheat the oven at 350 Farenheit and bake the cakes for 1 and 1/2 hours. Make sure they are ready by sticking a tooth pick and seeing if it comes out clean.
  11. Take them out of the oven and pour on top of each 1 cup of wine. You can keep them in the molds until you are ready to consume them but make sure you spray wine every day on each to keep them moist. You can also spray them with cognac or brandy.

Tips About Making Your Bizcocho Recipe Perfect

  • The mix is thicker than a normal cake mix and less than a bread mix.
  • If the mix is too thick add more wine or orange juice.
  • Don’t use glass molds because the bizcocho negro tends to burn in these glass molds.
  • Make it in advance and simply keep spraying it or brushing it with wine, brandy or cognac every day.

How to Keep Your Bizcocho Negro Intact for a Year in the Freezer

  • This article was totally inspired by one of our readers, Thais Fernandez who wrote asking: “estoy interesada en saber como se hace el pudin negro Colombiano y como se hace para conservarlo despues de la boda y guardarlo en la nevera para el primer aniversario, que se le agrega, vino o ron y que cantidad. Te agradezco cualquier guia que me puedas dar al respecto.”

The question was how to make the black cake or bizcocho recipe from Colombia, and how to preserve it until the couple can enjoy it a year later for the first anniversary.We already have the recipe, now to the preservation of the cake. Simply follow these 3 steps:

  • Tell the staff that right after cutting the cake you need a piece placed in a plastic container that sucks the air out. Bringing your own is the best.
  • Once at home take it out of the plastic container and wrap the cake in plastic wrapping paper.
  • Wrap the cake in tin foil tightly.
  • Place the cake in a plastic container for the freezer.
  • If you can, use a vacuum seal food storage bag that takes all the air out avoiding freezer burn to the max! Forget wrapping the cake in the first plastic sheet above, just use the tin foil.
  • When ready to eat it in your first anniversary, take it 2 days in advance in the refrigerator.This worked for me and for many others who want to enjoy their wedding bizcocho recipe in their first anniversary. If you baked this black cake let me know how it comes out!

Send Your Bizcocho Negro Pictures

Send me your pictures through the contact me link to show your bizcocho, and tell us for what occasion did you have it. We will publish it here.

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