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Cake rusk is bars of twice-baked cake and it makes for an airy crunchy snack. It’s similar to Italian biscotti, but it’s made with cake rather than a biscuit dough. This recipe coats them in cinnamon sugar for an extra sweet crunch, but it’s traditional to bake the cakes plain.
Dip it in a hot cup of tea for the perfect sweet treat!
Why you’ll love this recipe
- Transform your favourite cake into a crunchy snack
- Lots of variations
- Super easy
Ingredients
- Cake: I use yellow cake with lots of vanilla extract for a strong flavour, but any cake that’s not iced works. Feel free to scale the recipe up or down depending on the size of the cake you have.
- Granulated sugar: Granulated sugar adds texture and sweetness to the cake rusk.
- Cinnamon: Cinnamon adds flavour. You can substitute with cardamom powder or unsweetened cocoa powder if you’d like.
Instructions
Slice cake into thin slices.
Place on baking tray.
Coat in cinnamon sugar.
Bake until golden.
Variations
As the cake rusk itself is pretty simple, you can do all sorts of things to spice it up!
- Dip the cake rusk in chocolate
- Use a different cake flavour
Equipment
Baking pan material can affect the cookies. If you use a dark coloured baking pan, the cookies will bake and brown faster than if using a lighter pan, so keep a close eye on the cookies. Don’t overbake these cookies or else they’ll become dry.
Storage
The cake rusk can be stored at room temperature in an air-tight container for up to a week.
If you want to prepare this in advance, bake your cake and freeze the slices on a parchment lined baking sheet until hard. Then freeze in an airtight container. You can bake the cake slices straight from the freezer (bake at 350 degrees F instead of 375), the bake time will just be closer to 20-25 minutes on each side rather than 10 minutes.
Let’s bake!
If you’re looking for a crunchy biscuit for your afternoon coffee or tea, this is the recipe for you! It’s become a favourite tea time snack of mine, and I hope it can become yours too.
When you make them, tag me on Instagram @bakewhenitrains so I can see your amazing homemade rusks!
Also, don’t forget to leave a comment and rating below. I’d love to hear your feedback on this cake rusk recipe.
With love,
Your baking friend Sherene ❤️
Cake Rusk
Ingredients
- 1 6 inch cake round (2-3 inches thick)
- 60 grams granulated sugar
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 375℉ and line a baking tray with parchment paper.
- In a medium mixing bowl, mix sugar and cinnamon.
- Slice the cake into 1 cm – 1 inch thick slices.
- Cover both sides of each slice with the sugar mixture.
- Place cake pieces on prepared baking sheet an inch apart.
- Bake in preheated oven for around 10 minutes on one side, or until golden.
- Flip the cake pieces and bake for another 10 minutes, or until dark golden brown.
- Let cool on the baking tray or on a wire rack.
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