Cake Rusk


So today I have a recipe for Cake Rusk… Cake Rusk is basically the Pakistani version of biscotti, and it’s something that is eaten with chai.

I got this awesome recipe from Simply Sweet ‘n Savory and I basically followed her recipe exactly, except I had to double the recipe to fit my baking dish, and I had to tweek the baking times a little bit.

I hope you enjoy!

Cake Rusk

Yield: 36 Servings


  • 1 cup butter, softened
  • 1 cup sugar
  • 6 eggs
  • I teaspoon vanilla
  • 2 teaspoons baking powder
  • 2 cups all-purpose flour


Preheat oven to 350°F.

Beat the butter and sugar until light and pale yellow.  Add eggs one at a time, mixing well after each addition.

Add vanilla and baking powder and mix well.  Add all-purpose flour and mix until there are no clumps of flour left over.

Pour batter into a greased 10”x15” pan, and bake for 35 minutes.

Remove cake and allow it to cool for 30 minutes.

Cut the cake down the center horizontally, and then cut into ½” slices.  Line the sliced cake on an ungreased cookie sheet, sliced side-up, and bake at 300°F for 30 minutes.  Flip the slices over and bake for another 30 minutes.

Cool completely before storing in an airtight container.


3 responses

  1. They look fantastic & perfectly baked. Thank you dear for trying it out & for letting me know! These are quite a big hit in our house. You can’t stop after eating just one 🙂

  2. Pingback: Cake Rusks + Eid Eats Invite! - Flour & Spice

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