Batik Cake / Kek Batik (No-Bake Cookie Cake Recipe)

If you’re looking for a chocolatey treat with a vintage twist, Batik Cake is your answer. This no-bake delight combines layers of crunchy biscuits with a velvety chocolate custard, and every bite is a blend of smooth, rich cocoa and crispy, buttery biscuit goodness.

All you need are a few pantry staples to create this cake’s luscious layers and an optional chocolate ganache topping that adds a luxurious finish. Batik cake is perfect for those who crave a simple yet indulgent dessert and is especially delightful as an after-dinner treat or as a sweet pick-me-up with your afternoon coffee.

What is Batik Cake?

Batik cake, also known as "kek batik," is a Malaysian and Indonesian favorite that combines the textures of chocolate custard and tea biscuits. Its roots trace back to Southeast Asian traditions of creating rich, chocolate-based desserts using simple, accessible ingredients like condensed milk and cocoa powder.

The cake resembles the intricate patterns of traditional batik fabric, hence its name. But don’t worry, no weaving skills are required, just a little layering magic!

Pro Tips for the Best Batik Cake

• Don’t Rush the Chill Time. Giving the cake enough time in the fridge, overnight is ideal. It helps it set perfectly, allowing the flavors to meld and the custard to firm up.
• When cooking the chocolate mixture, keep the heat on low to medium to avoid burning. Stir constantly to create a smooth, lump-free mix. This careful approach keeps the texture rich and creamy.
• Line your baking dish or container for easy removal. This helps keep the cake intact when you slice it, making for clean, picture-perfect layers.
• Experiment with Biscuits. While tea biscuits are classic, you can mix it up with graham crackers or even digestive biscuits for a twist on texture and flavor.

Can I Use Different Types of Biscuits?

Absolutely! While the traditional Batik cake uses tea biscuits, you can swap them for your favorite crunchy biscuits to personalize the flavor and texture. Just make sure they're dry and sturdy enough to hold up in the custard.

Can I Freeze Batik Cake?

Yes, Batik cake freezes well! Wrap it tightly in plastic wrap or place it in an airtight container, then freeze for up to a month. Just thaw it in the fridge for a few hours before serving.

Does Batik Cake Require Baking?

No, batik cake is a no-bake dessert. The ingredients are cooked on the stovetop until a thick, chocolatey mixture forms, then mixed with biscuits and set in the fridge until firm.

More No-Bake Cookie Cakes for You!

No-Bake Cookie Cake

Strawberries and Cream Cookie Cake

Pudding Cookie Cake

Chocolate and Cream Biscuit Cake

Coffee and Mascarpone Icebox Cake

Cookie Trunk

No-Bake Chocolate Tart

How to Store Batik Cake

To store any leftovers of this cake, keep them in an airtight container in the refrigerator for up to 3-4 days.

How to Make Batik Cake

In a bowl, lightly beat the eggs. Add condensed milk, cocoa powder, and vanilla extract, whisking until smooth and well combined.

Pour the custard mix and butter into a saucepan over medium heat, stirring constantly until it thickens.

Break the biscuits by hand in a large bowl, leaving some larger pieces for texture.

Line a 20x20cm square pan with plastic wrap. Spread a thin layer of custard on the bottom, followed by a layer of biscuits. Continue layering until all custard and biscuits are used.

Fold the plastic wrap over the cake, press down gently to compact, and refrigerate for at least 6 hours or overnight.

Combine chocolate and hot whipping cream, stirring until smooth.

Spread the ganache over the chilled cake and refrigerate for another 15 minutes.

After setting for about 20 minutes, remove from the mold, cut the Batik cake into squares, serve, and enjoy. With its simple ingredients and luscious layers, Batik cake is a timeless treat sure to bring joy to chocolate lovers of all ages.