|Alternative names||Kek batik, Marie fudge cake|
|Place of origin||Malaysia|
|Region or state||Southeast Asia|
|Associated national cuisine||Brunei, Malaysia, Singapore|
|Main ingredients||Broken Marie biscuit, Milo powder, chocolate powder, egg, butter/margarine and condensed milk|
Batik cake (Malay: Kek batik) is a type of Malaysian no-bake fridge cake dessert inspired by the tiffin, brought in the country by the British during the colonial era, and adapted with Malaysian ingredients. This cake is made by mixing broken Marie biscuits combined with a chocolate sauce or runny custard made with egg, butter/margarine, condensed milk, Milo and chocolate powders. The cake is served during special occasions like the Eid al-Fitr and Christmas.
It is also similar to hedgehog slice and the latest Prince William chocolate biscuit cake, although with some different ingredients. In Brunei, the Batik cake is covered by green colour topping.