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Tortitas Negras (Argentinian Little Black Cakes)

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

Two Tortitas Negras (Argentinian Little Black Cakes) on a wooden board with more in the background in a white dish next to a blue/white towel.

Secret Recipe Club

In the Secret Recipe Club, 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 since 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)

Cutting out circles of dough, placing in the white baking dish, and Tortitas Negras (Argentinian Little Black Cakes) cut in half to show the center.

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 thick, circles are cut out to make the individual cakes. 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. 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. 

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. 

Looking for more recipes from Argentina?

Try my Milanesa a Caballo (Argentinian Milanesa on Horseback), Pasta Frola (Argentinian Lattice Tart), and Empanadas de Carne (Beef Empanadas). 

Check out what everyone else made!

Aerial view of Tortitas Negras (Argentinian Little Black Cakes) in a white baking dish next to a blue/white towel.

Tortitas Negras (Argentinian Little Black Cakes)

Adapted from Vintage Kitchen Notes

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5 from 2 votes

Tortitas Negras (Argentinian Little Black Cakes)

Tortitas Negras (Argentinian Little Black Cakes) recipe for my very first Secret Recipe Club! These little yeast-based rolls are covered in dark brown sugar and baked until golden.
Course Bread
Cuisine Argentinian
Keyword Argentina, Argentinian, bread, brown sugar, pastries, pastry
Prep Time 20 minutes
Cook Time 15 minutes
Resting Time: 1 hour 30 minutes
Total Time 2 hours 5 minutes
Servings 10 Pastries

Ingredients

  • 1 cup (240 ml) lukewarm water 105-115˚F, plus more for brushing the tops of the rolls
  • 1 teaspoon active dry yeast
  • 3 1/2 cups (500 grams) bread flour
  • 1/4 cup (55 grams) granulated sugar
  • 1 teaspoon salt
  • 4 tablespoons (50 g) 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 (10 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. Process 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 9x13 inch (23x33 cm) 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 cm) thick. Use a round cookie cutter (about 2 1/2 inches, 6 cm) 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.

Reader Interactions

Comments

    • 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?

      Reply

        • 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!!

          Reply

  6. 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!

    Reply

  7. 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!

    Reply

  10. KudosKitchen-Renee (@KudosKitchen)

    What an interesting and delicious sounding little cake. Looks like you did a perfect job of recreating these little beauties!

    Reply

  11. 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!

    Reply

  13. 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!

    Reply

  15. 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!!

    Reply

  19. 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.

    Reply

  24. Karen @ Karen's Kitchen Stories

    Tara, those look really nice and I love baking bread. Love your site btw and enjoyed making your tortillas.

    Reply

  25. bakingaddict

    Welcome to SRC. I’ve never heard of these before and love discovering new recipes. Great SRC pick! Happy belated reveal day.

    Reply

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