COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

Surprise Batty Loaf Cake

This spooky layer cake is perfect for Halloween!

about 16 slices

Difficult 240 Minutes



For the recipe  Surprise Batty Loaf Cake

For the Cake:

25 g Dr. Oetker Fine Dark Cocoa Powder
250 g Margarine
250 g Caster Sugar
5 Medium Eggs
300 g Plain Flour
10 g Dr. Oetker Baking Powder
7.5 ml Valencian Orange Extract

To Decorate:

200 g Dr. Oetker Chocolate Buttercream Style Icing
100 g Dr. Oetker Black Fondant




Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Grease and line an 18cm (7inch) square tin and a 900g (2lb) loaf tin. For the bat cake, put 100g (3 ½ oz) margarine, 100g (3 ½ oz) caster sugar and 2 eggs in a mixing bowl. Sieve 100g (3 ½ oz) flour, the Cocoa Powder and 1tsp Baking Powder on top. Carefully mix all the ingredients together until well blended.


Spoon into the prepared square tin, smooth the top and bake for about 25 minutes until lightly risen and firm to the touch. Leave to cool for 5 minutes then turn on to a wire rack to cool completely. 


Put the chocolate cake on a board and using a bat cutter approx. 10 x 4.5cm stamp out 6 bats – you may need to cut out the shapes on the diagonal in order to make 6 bats. Make sure your bat cutter will fit inside the prepared loaf tin. Keep the chocolate cake trimmings for cake pops or truffles. Set aside.


Use the remaining cake ingredients to make up another mixture as above, and flavour with Orange Extract.


Spoon one third of the mixture into the prepared loaf tin, and spread to cover the base. Arrange the sponge bats, upright, down the length of the tin – they should fit snugly together.


Carefully spoon the remaining cake mixture on top of the bats, smooth the top then gently tap the tin on the work surface to help the mixture settle round the bats and to prevent it bubbling out of the tin during cooking. Make sure the bats are well covered in cake mixture to help create the surprise.


Bake in the oven for 45-50 minutes until lightly risen, golden brown and firm to the touch. Leave to cool for 10 minutes before removing from the tin and cooling on a wire rack. 


To decorate, smooth the Chocolate buttercream over the top of the loaf cake using a palette knife. Knead the Black fondant icing on a surface lightly dusted with icing sugar. Once soft and pliable roll to a thickness of ½ cm and cut out bat shapes. Push the floristry wire into the centre of each fondant bat and leave to firm up on a sheet of greaseproof – this should take 2 hours to set but ideally leave overnight.


Just before serving place the fondant bats on wire into the top of cake, you can curl some of the wire around your finger to create spiral effects. Your cake is now ready to be cut into and reveal your batty surprise!

If you do not have floristry wire you can stand the bats on the buttercream instead.

Nutritional Information for the recipe Surprise Batty Loaf Cake

Per Serving Per 100 g / ml
Energy 1394 kJ
333 kcal
1566 kJ
374 kcal
Fat 16.10 g 18.10 g
Carbohydrate 42.31 g 47.54 g
Protein 4.63 g 5.21 g