A recipe for Tortitas Negras (Argentinian Little Black Cakes)! These little yeast-based rolls are covered in dark brown sugar and baked until golden.

Secret Recipe Club
Today is my first time participating in the Secret Recipe Club! In this event, each blogger is assigned a different blog each month.
They secretly choose a recipe, prepare it, and post it on a designated day. It is so much fun on reveal day to see what recipes everyone has chosen and I am so excited to be a part of this!
For my first post, I was assigned to Vintage Kitchen Notes. Paula has so many recipes to choose from, but I knew I had to try one of her Argentinian recipes, as she lives in Buenos Aires.
I was immediately drawn to the Tortitas Negras (Little Black Cakes) and thought it would be a great place to start. I also can’t wait to try her Authentic Chimichurri Sauce, Dulce de Leche, and The Best Alfajores.
Tortitas Negras (Argentinian Little Black Cakes)

Tortitas Negras (Little Black Cakes) are small, sweet yeast-based rolls topped simply with a generous coating of crunchy dark brown sugar. They are a popular pastry in bakeries and perfect for pairing with Mate or coffee.
The dough comes together easily, but does need some time to rise. After rolling out the prepared dough until it is about 1 inch (2.5 centimeters) thick, circles are cut out to make the individual cakes.
The cakes are arranged in a prepared baking dish and allowed to rise one last time before brushing lightly with water, topping with a generous amount of dark brown sugar/flour, and baking just until lightly golden.
Looking for more recipes from Argentina?
Try my:
- Choripán (Argentinian Chorizo Sandwiches)
- Fugazzeta (Argentinian Stuffed Pizza)
- Panqueques con Dulce de Leche (Argentinian Dulce de Leche Crepes)
A Few Tortita Negra Tips
When cutting out the circles, don’t twist the cookie cutter or glass. It seals the dough and prevents it from rising as well in the oven.
Be careful not to over bake the Tortitas Negras. The tend to dry out the longer they cook. The bottoms should just barely be golden and topping set.
They are best eaten the day they are made, especially warm from the oven. With time, the brown sugar will break down and mess with the texture.
Check out what everyone else made:
- 100% Whole Wheat Waffles from Chocolate & Chillies
- Homemade Flour Tortillas from Karen’s Kitchen Stories
- Old Fashioned Peanut Butter Cookies with Chocolate Chips from The Wimpy Vegetarian
- Apple-Cinnamon Bread from Bewitching Kitchen
- Chicken Tikka Masala from Oh! You Cook!
- Tuna Salad Club Wrap from Making Miracles
- Gourmet Garlic-Thyme Pretzel Bites from Loving Life

Tortitas Negras (Argentinian Little Black Cakes) Recipe
Adapted from Vintage Kitchen Notes
Tortitas Negras (Argentinian Little Black Cakes)
Ingredients
- 1 teaspoon active dry yeast
- 1 cup (240 milliliters) lukewarm water 105-115˚F (40-46˚C), plus more for brushing the tops of the rolls
- 3 1/2 cups (455 grams) bread flour
- 1/4 cup (50 grams) granulated sugar
- 1 teaspoon salt
- 4 tablespoons (58 grams) unsalted butter softened at room temperature
- 1 teaspoon lemon zest or 1/2 teaspoon vanilla extract
Topping:
- 1 cup (200 grams) dark brown sugar
- 1 1/2 tablespoons (12 grams) all-purpose flour
Instructions
- In a small bowl, sprinkle the yeast over the lukewarm water. Stir to combine and let sit until frothy, about 5-10 minutes.
- In the bowl of a stand mixer fitted with a dough blade or a large bowl, combine the flour, sugar, and salt.
- Pour in the yeast water mixture, butter, and lemon/vanilla into a well in the center of the flour. Mix until a soft dough forms or use your hands to gently bring the flour into the liquid until dough comes together. Add more water if needed to bring the dough together or a little more flour if the dough is too sticky to handle.
- On a lightly floured surface, knead the dough until smooth and elastic, about 3 minutes. Roll the dough flat and fold in half. Repeat 4-5 times. Cover with a cloth and let rise in a warm room temperature place until puffed, about 1 hour.
- Preheat oven to 400˚F (200˚C) and grease a 9 x 13 inch (23 x 33 centimeter) deep-rimmed pan or 2 square pans with butter. The edges should be about 3 inches high.
- On a lightly floured surface, roll the rested dough dough into a sheet about 1 inch (2.5 centimeters) thick. Use a round cookie cutter (about 2 1/2 inches, 6 centimeters) to cut out circles and place them in the prepared pan. They can be touching or close together. Cover with a cloth and let rise about 30 minutes.
- In a small bowl, mix together brown sugar and flour. Brush the tops of the dough with water using your fingertips. Cover generously with the brown sugar mixture.
- Bake in preheated oven until sugar is set and the little cakes are lightly golden, 15-20 minutes. Let cool in pan 5 minutes before removing to wire rack.
- These Tortitas Negras are best the day they are made.
Jess @ Flying on Jess Fuel
Happy first reveal day! These sound super yummy!
Kim
My husband is from Argentina and I would like to surprise him with these. He said the ones he ate as a child had a cream in the middle. Do you have a recipe for that?
Tara
Hi Kim! I haven’t personally tried it, but they sound incredible with cream in the middle. After a bit of searching, I found a few recipes for Tortitas Negras Rellenas? Is this what he tried? Here is a link to one of the recipes that came up with dulce de leche in the center: https://cocinerosargentinos.com/pasteleria/tortitas-negras-rellenas-para-matear
Kim
He said it was a white cream. I searched and found a basic cream filling. I told him I would try that but be loved your recipe without so much that he just wants them plain. I made them as a surprise yesterday and they are all gone. He wants more today. Thank you for this!!
Turnips 2 Tangerines
Looks absolutely delicious~ Lynn @ Turnips 2 Tangerines
nicole
Wow I have never heard of such a recipe but I am listening now! Those look so good
JJ - 84thand3rd
What gorgeous little sweet buns – welcome to SRC!
Beth
Paula has a great blog, doesn’t she? And your cakes look lovely.
Paula @ Vintage Kitchen Notes
Hi Tara, this is my first SRC too! The little breads came out so good and your pics are amazing! Such a bakery staple here. Nice to meet you!
Fantastical Sharing (@FantasticalSR)
Those look so gorgeous and yummy – and kinda like cinnamon rolls *drool*
Welcome again to Group D – great first post for reveal day!
Karen
WELCOME to the SRC and what a FABULOUS first entry too! Karen
Rebekah @ Making Miracles
Those are gorgeous and look SO YUMMY!! Great SRC selection!!
KudosKitchen-Renee (@KudosKitchen)
What an interesting and delicious sounding little cake. Looks like you did a perfect job of recreating these little beauties!
sallybr
Welcome to the Secret Recipe Club, what a great post to start your journey!
I look forward to your future posts, and hope I can get your blog sometime!
Happy Reveal Day!
Kirstin
Yum! Sounds awesome. WElcome to the club!!!!
TRaci
I never knew not to twist and turn when dough cutting. I just learned something new today! These look amazing. Not too sweet, but sweet enough.
Great pick this month!
Emily @ Life on Food
These little buns look great. Welcome to the club!
The Wimpy Vegetarian
Welcome to SRC – this is my first day too!! I love Paula’s site, and these are a great choice for you to make. Pinning to make them really soon!!
Melissa
Welcome to the group! What a delicious looking recipe you chose! Thanks for sharing 🙂
shockinglydelicious
Welcome to the club! Love the look of these buns, for breakfast, lunch or maybe a decadent dinner?
Pamela @ Brooklyn Farm Girl
These cakes look so moist and fluffy, I can’t wait to try one!
Sarah | Curious Cuisiniere
Happy first reveal day! These look delicious! I’m so excited to take a look around your site, we’re always looking for new world cuisine.
Bean
Yum!! These buns look great! Wonderful SRC pick!
Chris
Lovely! I have never heard of these. They look irresistible! Well done. And, welcome to SRC! (I am in Group C)
Asiya @ Chocolate and Chillies
Welcome to SRC! These cakes look like a wonderful treat! Great SRC pick!
Karen @ Karen's Kitchen Stories
Tara, those look really nice and I love baking bread. Love your site btw and enjoyed making your tortillas.
bakingaddict
Welcome to SRC. I’ve never heard of these before and love discovering new recipes. Great SRC pick! Happy belated reveal day.
Kelli
I’d never heard of these, but they look amazing! My family would love these for a special Sunday morning breakfast treat!