Black and White Spotty Cake

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 30mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    1523

This delicious 3-layer cookies and cream cake is made with soft layers of vanilla sponge cake baked with pieces of chocolate sandwich cookies, filled with rich chocolate buttercream, and coated in smooth vanilla buttercream. Finished with a coating of cookie crumbs and cookies sprinkled over the top, this will surely impress your guests! To make your chocolate buttercream as dark as possible, we recommend using black cocoa powder.

recipe updated Jul 9, 2025

Ingredients

  • Unsalted butter icon
    Unsalted butter
    950 g
  • Icing sugar icon
    Icing sugar
    1.05 kg
  • Cocoa powder icon
    Cocoa powder
    20 g
  • Dark chocolate icon
    Dark chocolate
    75 g
  • Black candy melts icon
    Black candy melts
    75 g
  • Whole milk icon
    Whole milk
    380 g
  • Chocolate crème filled sandwich cookies icon
    Chocolate crème filled sandwich cookies
    100 g
  • Egg white icon
    Egg white
    265 g
  • Chocolate crème filled sandwich cookies icon
    Chocolate crème filled sandwich cookies
    200 g
  • Plain flour icon
    Plain flour
    530 g
  • Baking powder icon
    Baking powder
    3 teaspoons
  • Salt icon
    Salt
    1 teaspoon
  • Caster sugar icon
    Caster sugar
    530 g
  • Milk icon
    Milk
    6 tablespoons
  • Vegetable oil icon
    Vegetable oil
    75 g
  • Vanilla extract icon
    Vanilla extract
    4 teaspoons
  • Chocolate buttons icon
    Chocolate buttons
    as needed

Tools

  • kCook icon Oven
  • kCook icon Kmix
  • kCook icon Large mixing bowl
  • kCook icon Heatproof bowl
  • kCook icon Round pan - 18cm (7")
  • kCook icon Piping bag
  • kCook icon Cake board - 20cm (8")
  • kCook icon Jug

Step preview

  1. Making the cookie sponges:
  2. Preheat the oven - 170ºC
  3. Grease the tins and line with parchment paper
  4. Sift the ingredients into a bowl and set aside
  5. Add the next ingredients into a jug and mix to combine
  6. Fit the K-Beater
  7. Add butter into the appliance bowl
  8. Mix until light and fluffy and then scrape the bowl - 2 minutes, speed 3
  9. Then add sugar
  10. Mix until combined - 5 minutes, speed 4
  11. Then add egg whites gradually while the machine is running
  12. Mix until incorporated and then scrape the bowl - 2 minutes, speed 1
  13. Transfer 1/3 of the flour mixture and 1/3 of the milk mixture into the appliance bowl
  14. Mix until combined - 30 seconds, speed Min
  15. Repeat the same steps with the remaining flour and milk mixture
  16. Mix until combined - 30 seconds, speed Min
  17. Then add biscuits
  18. Mix until combined - 30 seconds, speed Min
  19. Divide the mixture between the three tins
  20. Bake until a skewer inserted comes out clean - 35-40 minutes, 170ºC
  21. Remove from the oven and let cool completely
  22. Making the chocolate buttercream:
  23. Clean the appliance bowl and fit the Creaming Beater
  24. Add butter into the appliance bowl
  25. Mix until light in colour and then scrape the bowl - 2 minutes, speed 3
  26. Then add the next ingredients
  27. Mix until combined - 1 minute, speed Min
  28. Mix until thickened - 2 minutes, speed 3
  29. Then add milk
  30. Mix until incorporated - 2 minutes, speed Min
  31. Transfer the buttercream into a clean bowl and set aside
  32. Making the vanilla buttercream:
  33. Clean the appliance bowl and fit the Creaming Beater
  34. Add butter into the appliance bowl
  35. Mix until light in colour and then scrape the bowl - 2 minutes, speed 3
  36. Then add sugar
  37. Mix until combined - 1 minute, speed Min
  38. Mix until smooth - 2 minutes, speed 3
  39. Then add the next ingredients
  40. Mix until thickened - 3 minutes, speed Min
  41. Making the dark chocolate buttons:
  42. Line a work surface with parchment paper
  43. Draw 10-12 circles, 3.5 cm wide on the parchment paper
  44. Add the ingredients into a heatproof bowl and mix until combined
  45. Transfer the mixture into a piping bag and cut the end, about 0.5 cm in
  46. Pipe the chocolate onto the paper template to make the buttons
  47. Let cool until hardened
  48. Trim the cooled sponge layers with a cake leveller or use a bread knife
  49. Place the bottom sponge layer on a cake board and spread with half of the chocolate buttercream
  50. Top with another sponge layer and spread with the rest of the chocolate buttercream
  51. Place the last sponge layer on top
  52. Crumb coat the top and sides of the cake with a thin layer of vanilla buttercream
  53. Chill in the fridge until set - 20-30 minutes
  54. Once set, coat the top and sides of the cake with another thin layer of vanilla buttercream
  55. Transfer the remaining vanilla buttercream into a piping bag fitted with a large open star tip
  56. Pipe rosettes of buttercream around the top of the cake
  57. Then add crushed biscuits into a clean bowl
  58. Hold the cake at an angle over the bowl and press the cookie crumbs around the sides of the cake
  59. Arrange the chocolate buttons in the buttercream piping on top of the cake
  60. Sprinkle the top of the cake with the remaining crumbs (optional)
  61. Chill in the fridge until set - 20 minutes
  62. Serve
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